There are times when you have to make lemonade out of the sour lemons that get thrown your way. This is one of those times.
Here’s the scoop: I thought that fancy letter I received from She-Who-Must-Not-Be-Named was an invitation to brunch, but, sadly, no. It was a “Cease & Desist” order from her lawyers demanding that I stop using my blog name immediately “…or they will seek further legal action…”
I naively thought owning my web address was all that was needed (ie, URL = blog name). Unfortunately, that’s not always the case. Copyright infringement is nebulous and I don’t have pockets deep enough to fight this.
So, after some back and forth between my lawyer and opposing council, I’ll be changing the name of the site. After a few weeks of “why me?!?” it’s time to make some lemonade out of this unnecessary ridiculousness!
Over the next few months you’ll notice a few changes. The first of which is a brand-spanking-new name!
In a nutshell Green Thumb White Apron is about gardening and cooking with some fun adventures mixed in. If you’ve subscribed to my newsletter and following me on social media, THANK YOU! If not, I sure hope you will and also please share with your friends. It just wouldn’t be the same here without you!
This is just a minor bump in the road and I’m considering this #GrowingPains. If you’re following along with me on Facebook, Instagram, and Twitter, you know that This Old House magazine was here at Kraemer House last week shooting photos for an upcoming feature. Also, I’ll have a recipe coming out in the Winter, 2014 issue of Go Gluten Free magazine. So, you see, some pretty cool things are happening here and I hope you’ll stick around for the adventures!
A heartfelt thank you to all my wonderful friends who have kept me laughing through all of this — I appreciate your support. Some of suggestions for a new name were crazy-funny and I wish I could print the list here!
So, now go and make this refreshing Rosemary Lemonade — it’s a good thing!
- ½ cup granulated white sugar
- 7 cups water
- 1 fresh rosemary sprig plus additional for garnish if desired
- ¾ cup freshly squeezed lemon juice (5 to 6 lemons)
- To make the rosemary-infused simple syrup, combine the sugar, 1 cup of water, and rosemary sprig in a small saucepan. Heat over medium heat until sugar is dissolved and mixture just begins to boil. Remove from heat and allow to sit for 10 minutes. Remove rosemary sprig.
- Combine the simple syrup, lemon juice, and remaining 6 cups water in a pitcher. Stir to combine. Refrigerate to chill or pour over ice. Makes 8 1 cup servings.