» Where foreign and local combine

Spring Fever


Sitting in Tusayan, Arizona with the blistering wind outside enough to send shivers down your spine I yearn for the warmth I was surrounded with only yesterday.

Spring is an undecided season. One minute your warm and the next a storm approaches bringing snow with it. The uncertainty is something you can’t lean on or become cozy with.

I’m impatient for more warmth, the long summer I’ve come from has now become my norm and colder weather does nothing to my senses other than alert for discomfort.

With a new day brings a new location for me to discover and photograph. It also forecasts possible snow, a weather feature I’ve never had to deal with before while driving, I’m hoping with crossed fingers that the snow holds off and the persistent wind calms itself down long enough to let me pass unscathed.

All the while my Instagram account alerts me of the many people in stifling heat in the Californian desert for Coachella, making me wonder why on earth I didn’t go there!

Soon enough though, the weather will be warm here and the blistering cold will pass like it has for many seasons in the Grand Canyon and then it will be time for this drink.

Note: This is addictive! I found myself so in love with it that I kept going ‘why not another glass’, soon enough I had to lay down on the ground and let out moans of a belly full of limeade.

Brazilian Limeade
Adapted from Allrecipes
Serves 4

2 whole large limes or 3 small limes
1/3 cup superfine/caster sugar
3 tablespoons sweetened condensed milk
3 cups water
1 cup ice + ice to serve

Wash the limes and slice off each end. Slice into quarters and place in a food blender along with the sugar, sweetened condensed milk, water and ice.

Blend until smooth, approximately 1 minute.

Pour through a fine sieve to remove the pulp.

Pour into serving glasses, adding additional ice.

Serve immediately.


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