Thankful for Dia

Seattle
Dia is working hard on our yard, which is the rough equivalent of hacking a trail through the jungle. Dear Jessica is helping her out. I am not. I have vowed to be useless today, which might actually look to her like a typical weekend from her dear husband. But in honor of her tireless work to improve our lot (he he,
I'm getting my puns back) in the hot sun (!) I did make what I think is a refreshing concoction courtesy of the Herbfarm Cookbook. I've yet to eat at The Herbfarm, but we drove past it yesterday and I rememberred how I planned to make this recipe this summer. Today felt like summer, so here we go. Mark's telling of how to make Rosemary Lemonade:

Bring 2 cups of water and 1/2 cup sugar to a boil.
Add what adds up to 2 feet of rosemary sprigs, cover, take off the heat and let it steep for at least 30 minutes.
Strain and combine with 1/2 cup of fresh lemon juice (about 2 big juicy lemons or 5 small ones) and 4 cups of cold water.
Chill.
Taste and adjust to your tempermant with more sugar, lemon juice, or water.
Serve over ice and consider cutting it with sparkling water.