Friends For Lunch

On my Facebook page I commented we were having friends for lunch. My friend Scott retorted back, "do you like your friends sauteed or fried?" I suppose I ought to be more careful with my speech. We had friends over to enjoy lunch, not "we had friends for lunch." Radio commentator Dennis Prager frequently calls attention to the lack of precision in much of our communication. Something to ponder........................

What does one call a meal at two in the afternoon? Late lunch? Early dinner? We know the term for the meal done a little earlier-"brunch." Breakfast lunch. I believe we had "linner." Mexican Caesar salad, chiles rellenos, fresh tortillas, mixed fruit brought by Mike and Tara that included watermelon and cantaloupe from their home garden, lemon verbena agua fresca, and last but certainly not least a proper English trifle (even made in the special pedestaled trifle bowl). I think it was Brian and Hillary's best trifle ever. That is saying quite a lot as I have had some amazing trifles from the Harrison kitchen, but this one topped them all. A serious English trifle is nothing to be trifled with. Sorry, I just couldn't resist. Care to make some of this at home?

Lemon Verbena agua fresca:

I learned this one from my dear friend Mia McCarville, owner of Cedros Gardens in Solana Beach. She always has some creative teas and infusions going on. This is properly an infusion and could not be easier to make. They serve a tea at the duly famous Chez Pannise in Berkeley made from lemon verbena that is always in high demand.

Have you ever smelled lemon verbena (botanical name "aloysia triphylla")? If you have I am sure you have never forgotten the experience. It is a very easily grown herb hardy to zone 9. Originally from South America, it has been grown in Europe since the 16th century. It isn't grown because it is a garden stunner. It won't win any competitions for its looks. It doesn't need to. The smell is all it needs to win a place in your garden. The fragrance is hard to describe. First, it comes across fresh and clean. That is about the only way I can put it. Fresh, clean. And of course there is a scent reminiscent of lemons. Lemons yes, but more than citrus. Hints of spearamint, or yerba buena. Sue thinks it is slightly evocative of sage. It is a delicious perfume.

To make 1 gallon of Lemon Verbena water:

1 gallon purified or other good quality water (if you have tasted San Diego tap water, you understand why I make this distinction)

2 cups lemon verbena leaves stemmed and chopped into roughly 1/2 pieces

Allow leaves to infuse into the water for about three hours for best taste.

It is not necessary to "sun brew" this. Strain and serve cold. You may add a bit of simple syrup if you like your tea sweet, but it is really quite unnecessary. It is delicious as is.

This drink goes so well with Mexican or spicy food. Before summer is over, have some on a hot, humid day. You will be astounded at how refreshing this beverage is. I am grabbing a glass and heading for the hammock.