It’s no secret that Summer is just around the corner and while it may still be Spring we are well into the 70s and 80s here in Georgia so I think it’s safe to say that Summer-like weather has arrived.
Despite being from a country with year round warm weather, I spend most of the summer hiding from the Georgia heat and seeking ways of staying cooling. You can blame that on the 17 years spent living in NYC where jackets are worn 75% of the year.

A great way of staying cool is by drinking ice cold beverages and while I love water, I sometimes need a lightly sweetened alternative. And this is it. Let’s face it, watermelon is synonymous with cooling down.
While I really don’t eat watermelon (there’s something about the sandy texture that doesn’t appeal to me), I do love the flavor. When I came across this recipe with cucumber, it instantly sparked my interest since I’m a adore beverages with cucumber. 
This is absolutely refreshing and thirst quenching. This will be in my rotation of summer beverages along with my strawberry mint lemonade, pineappleade, green mango drink and tamarind cooler.

- 8 cups seedless watermelon cut in cubes
- 1 whole cucumber seeded and chopped
- Juice of 2 limes
- 2 cups water
- ¾ cup sugar
- Place all ingredients in a blender or food processor and puree. Place a large strainer over a bowl or pitcher then pour then strain the puree. Use the back of a spoon to help push the juice through the strainer. Discard the pulp. This is best served cold.










It’s been mighty slow around these parts lately, but it’s because I’ve been pretty busy and haven’t had time to blog. 


Easter is just around the corner so I thought I should share THE best and easiest Carrot Cake recipe with you. My mother-in-law brings these to every holiday or party and everyone raves about it.
I would always look forward to her bringing this Carrot Cake but one day became impatient and asked her for the recipe. I was pleasantly surprised at how simple it was.
Not only is it moist and full of flavor but it’s incredibly easy! All you need is a bowl and large spoon or whisk; there’s no whipping or folding, if you can make a box cake, then you can certainly make this. The original recipe calls for walnuts, but I’m not a huge fan of nuts in my cake so I eliminated them and it was just as good.
But if nuts is your thing you can add ½ cups of chopped walnuts. Normally I make these without a frosting but on special occasions, such as Easter, I will add a cream cheese frosting.
This makes one ultra moist and divine cupcake. Make these, you can thank me later. 
