Since school let out, we’ve managed to fill our days substantially with all things that summer should be…friends, family time, bike rides, ice cream treats, water gun fights.
The list goes on and on.
It’s always like this in the beginning. I know this now, and brace for it. A frantic pace that leaves us all exhausted by the end of the day. It seems to take about a week for everyone to unwind, to shake loose the scheduled days of our school routine and settle into summer.
We’re getting there.
In the meantime, I’m holding on to a few small routines of my own. Those that keep me energized, to keep up with the pace of my energetic offspring. Things like early morning boot camp and runs, chats with friends, playing with my camera and glasses of iced tea.
Big glasses of iced tea.
I have a bit of a love affair with Starbucks shaken green iced tea (hold the sweetener, please). It began last summer and remains. I know for many, green tea is an acquired taste, but for me it has a wonderful, refreshing taste that always just seems to be exactly what I need. While I would love to run to Starbucks everyday, it’s just not always convenient, so I’ve taken to making it at home for those occasions when I can’t. This recipe works great for green tea (I use Tazo Zen green tea bags), but it’s equally good for herbal teas too. My mom introduced me to Celestial Tea’s True Blueberry last summer and it has become a warm weather favorite too.
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