Cucumber Pimm’s Cup

Pimm's Cup

I cannot believe that it has been a year since I wrote about the “100 days of May” – and here we are, right back at it.  I am in the middle of a marathon of sorts – the marathon to get to the end of the year.  Only two more weeks to go…will I actually make it?  Only time will tell.

My husband and I are still obsessed over cocktails – it is a phase we have been going through for a while now.  For me, it is a lot like cooking.  I love finding different flavor combinations that go really well together.  Unfortunately it is not something we do often enough – but it certainly is fun.  My girls have also gotten into the spirit of things, and whenever I made up a new cocktail for us – I try to make a non-alcoholic mock tail version for them – they love it.

When my husband was growing up, his mother was what we call a “Super Mom” – she stayed home, was very involved with their activities, and loved to host all the neighborhood kids and moms.  Years ago we were at a restaurant and we saw Pimm’s Cup on the menu – and it reminded him of his mother.  She was quite the tennis player when he was young – and I guess Pimm’s Cup was a drink she served her friends after playing tennis.  I have been looking for an excuse to make the drink ever since.  When I saw it in Cooking Light the other month, I was so excited to put it in the recipe pile.  Of course a drink like this is screaming for a hot and sunny day – which we don’t get very often in sunny Seattle – but I just couldn’t wait.  I made it the other weekend for Book Club, during a sun break – and I thought it was delicious.  It is not a strong drink, but nice and thirst quenching.  The recipe below also lends itself very nicely to making a non-alcoholic version – just omit the Pimm’s Cup, and you will have a wonderful drink that everyone can enjoy.

So – as we approach Junuary in Seattle – I hope that the rest of the country is gearing up for summer.  And, if you are stuck in the “100 days of May,” don’t fret – school will be out soon, and then comes a whole bunch of new races.  During a marathon it is important to replenish – it’s the only way to finish strong…


  • 2 cups prepared lemonade
  • 1  large cucumber, cut into 1/2-inch-thick slices
  • 1 cup Pimm’s No. 1, chilled
  • 1 cup ginger ale, chilled
  • 6  cucumber spears (optional)
  • Mint leaves (optional)


Combine prepared lemonade and cucumber slices in a large pitcher. Refrigerate for 8 hours or overnight.

Add Pimm’s and ginger ale to pitcher. Pour 1 cup mixture into each of 6 ice-filled glasses. Garnish with cucumber spears and mint leaves, if desired.

Serves 6

For a printer-friendly version of this recipe, please click here:  Cucumber Pimm’s Cup

Meyer Lemon-Infused Vodka

Well, the results are in, and I came in second in the Girl Scout Cookie Recipe Contest!  I was hoping for first, although when I found out exactly what that meant, I have to say I am just a little relieved that I came in second.  I found out last Thursday that the winner would go on television with their creation, and hand out samples to the audience – that meant 80 mini cheesecakes that I would have to make.  My weekend was already booked baking for an auction, so I must say I was a little stressed about the whole thing.  As much as I like to win, that really would have set me over the edge.  Now my team will have enough Girl Scout Cookies to snack on to last a year – and I plan on giving half to a local shelter!!  48 boxes is a lot of Girl Scout Cookies.  Thanks everyone who voted – there is always next year!

My pantry…it is my favorite room in the house.  When we decided to build a house almost 9 years ago, I remember talking to the architect about the kitchen and the fact that I needed to have a pantry.  I wasn’t sure at that point why I needed one so badly, I just did.  When my kids were young, it was like a play room for them, they would close the door and play with everything inside.  It provided hours of entertainment.  Now that they are older, I am starting to fill the pantry with all sorts of fun stuff – especially glass jars.  I bought these Weck Jars recently, and I am in love.  They are beautiful, functional, and makes me want to fill them with beautiful and colorful things.  My kids don’t eat a lot of candy, which is why we always have a lot lying around from birthday parties, Halloween, and baking.  Once I ran out of candy, my mind went to infusions.  I had a bunch of Meyer lemons in the refrigerator that I wasn’t sure what to do with, and it hit me.  Meyer Lemon-Infused Vodka – perfect for cocktails.  I found a recipe from the Martha Stewart website, and in less than 15 minutes the infusion began.  I still have another week or so before I can test it out, but it looks wonderful, and in a few days, the vodka has already begun to take on a nice yellow color.

You can find these jars online – they are selling them everywhere these days.  So, I just have to ask – what’s in your pantry?


  • 1 750 mL good quality vodka
  • 4-5 Meyer lemons


Peel Meyer lemons using vegetable peeler.  Add vodka.  Let steep for at least 2 weeks.

For a printer-friendly version of this recipe, please click here:  Meyer Lemon-Infused Vodka

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