Happy Shark Week!!!
Shark week + summer = a whole seven days of freaky attacks.
Johnny and I kicked off celebrations by going to see “The Shallows” and I have to say, it was super fun!
I can’t remember the last time I sat in a theatre clasping hand to mouth, shielding my eyes, peeking through with trepidation. Seriously – I had claw marks on my face!
Sure, the last five minutes may have been ridonculous (a shark can bite through metal cages, right?), but all was forgiven.
Only problem now will be getting back in the water, I have a very active imagination.
Lakes keep me treading water close to shore – the murky green waters with eerie low visibility leave me feeling there is some big bad lurking just out of sight.
I know it’s impossible… or is it?
It doesn’t expel that tinge of fear I get while paddling across a wide open lake – waiting for something to swipe at my canoe with its monstrous tail, stranding me bobbing, waiting to become prey.
Maybe “The Shallows” wasn’t the best movie for me to see.
Later this summer we are hoping to get another canoe trek in to Massasauga Park, which will mean long days of criss crossing lakes and taking cooling dips off rocky shores.
This is always something of a problem for me – the way the water drops deep into the sinister unknown gives me the heebie jeebies. I was less scared when I almost stepped on a rattlesnake than leaning out over the deep water to wash our dishes.
I fully admit it’s silly.
I was terrified the first time Johnny took me snorkeling in Cozumel. I thought seeing all those fish and god knows what else up close would scar me for life.
It was quite the opposite.
Being able to see hundreds of feet away, suspended amidst the beautiful aquatic life as schools dart around my limbs, it was truly magical! I didn’t even flinch coming face to jaggedy face with a barracuda.
Later that year we went snorkelling with whale sharks in La Paz. It was something I thought would induce a coronary event, instead it was deeply moving to be alongside those mammoth and docile beauties.
What I have gathered from all these irrational panic attacks is the root of fear is the unknown (duh).
Gliding through crystal waters, seeing how truly magical that undersea world is lulled me to an ethereal place… still, that darned lake with its low visibility makes me suspect I’m the first chump victim in a monster horror movie.
As the temperature climbs – or skyrockets – the frigid lake waters become tolerable enough to dip in a toe or two. This year I will do my best to take that literal plunge. (Read about Emmett’s plunge here.)
Until then, I’m getting beach ready and summer primed with seriously juicy, seriously cooling popsicles!!!
P.S. Check out these Cherry Yogurt Green Tea Pops.
FROZEN WATERMELON & STRAWBERRY MOJITO POPS
makes 8 – 10
I loves my desserts frozen – Freezies, Popsicles, ice cream and frozen yogurt topped with cinnamon and coconut flakes – I even delight in chowing down on frozen cherries or mango as a bedtime snack.
These wee guys have all the flavour of a mojito without the boozy guilt (I don’t often say that).
You can switch up the flavours so easily – strawberries for raspberries or cherries or even kiwi. Basil (or even better – lemon basil) or rosemary, can stand in for mint and lemon or orange for lime.
Unlike store bought treats you can control the amount of sugar and they’re cheap too!
Make your own molds with simple paper cups or pop into the dollar store for a wide selection of shapes and sizes… you’ll be cranking out frozen delights in no time!
a bunch of mint
3/4 cup sugar (white, coconut, cane or a mix)
3/4 cup cold water
2 1/2 cups chopped seedless watermelon
3/4 cup chopped strawberries
juice of 2 limes
- Pour water and sugar into a small saucepan, top with mint and give a good stir. Slowly bring to a gentle boil dissolving the sugar and allow to simmer for 2 minutes more.
- Remove from heat and let sit for 30 minutes or until it comes to room temperature. Remove mint with fork or strain through a sieve. Use when cooled or refrigerate for later.
- Place watermelon, strawberries, lime juice and 1/4 cup of the simple syrup in a blender and blitz until smooth. Taste to see if you want it sweeter (I used 1/2 cup and it wasn’t too sweet).
OR – Reserve the berries and add them after pulsing a couple times to leave juicy chunks.
4) Pour into store bought molds or use paper cups by laying tin foil across and piercing with a popsicle stick, allowing it to stand as they freeze. Freezing takes minimum 4 hours.
Pop away!!! xo
P.S. Make extra simple syrup to keep in the fridge for fun cocktails or mocktails. If you are making some for that purpose I advise using a light coloured sugar, the coconut sugar makes it brownish.
This doesn’t matter as far as the pops go – the berry colours overpower it.