Cucumber Cooler

So here’s the thing.

I’m toying with the idea of changing the name of my blog. What with it not solely being a food blog any longer and more along the lines of a lifestyle blog, I’m not sure the name fits.

Yes, I still eat and yes, I still blog about food but I think peasoupeats no longer cuts the mustard and I’d hate to be misleading people who’ve come to the blog expecting food, recipes, drinks and instead are getting food, clothes, beauty with a little bit of home thrown in for good measure. Know what I mean?

My food obsession remains. If I’m not thinking about food, I’m making it, reading cookbooks, other foodblogs, thinking up recipes and generally pottering about my kitchen, which remains my sanctuary.

But I don’t regret for a second introducing other elements into the blog. I enjoy having the freedom to write about my other passions and there really is no going back now. I’m having way too much fun!

My question to you wonderful people is what should I call my little part of the web? It could go one of two ways…..I stick with peasoup (and use it alone….i.e. peasoup.com) or add another appropriate noun at the end – suggestions welcome! OR…..scrap the name altogether and start anew. Eek! That kinda freaks me out a bit but I’d be willing to go for it I thought it would benefit the blog.

Let me know what you think and while I wait for your magnificent ideas to roll in (help me!), let me leave you with a refreshing drink recipe. This cucumber cooler makes a great mocktail or pop a bit of rum in for a super summery alcoholic drink.

ingredients

1/2 cucumber, peeled and deseeded

2 apples, peeled and cored

1 carton coconut water – flavoured or plain

juice 1/2 lime, more for serving

small handful of garden mint and basil

ice, lots of it

method

put the cucumber, apples, coconut water and lime into a blender and blitz until smooth.

place mint, basil, sliced lime in the bottom of two glasses, top with ice and divide the cooler between them.

spritz a little more lime on top and finish with a few more mint and basil leaves.

serve.

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