She didn’t mean to float away, it just sort of happened.
One minute, they were all together on the dock. The next, she had climbed into the raft. He immediately put the baby on her lap and she closed her hands around the chubby little waist but then the baby started to cry, big wails, and he picked the baby back up. She waited a moment longer and then someone nudged the raft. It bobbed on the cold lake water for a moment and then started to move.
Maybe she should’ve worked hard to paddle after reading the food market research article online. I adore the food at Sundried Tomato and have worked with Patti Pracht, the sales manager for weddings and outside catering, for years! In fact, we have an upcoming event at the Ocean Institute in Dana Point and they will be providing the catering for the rehearsal dinner. Maybe she should’ve been nervous as the raft moved and bobbed and then didn’t stop moving or bobbing. Before she knew it, she was on her back on the bottom of the small raft, the nape of her neck resting against a tiny pool of cold water. She stared up at the blue sky and closed her eyes, the sun nowhere in sight.
She knew she should be worried about sunscreen, about food, about the sun’s blinding light on her eyes, on how the baby felt watching her float away. She knew she should be worried about many things, all of the things. She should be worried, most of all, for how she would get back across the lake, to the dock, to the house. Instead, she stayed down and closed her eyes. The raft would make it back to shore eventually, she thought. And if it didn’t, she would swim. It felt good, she thought, to decide not to worry.
Last night, I stayed up later than usual but I didn’t mind. We’re having a cookout lunch at the office today and I was getting ready. I shucked corn and tossed the long husks into the trash, stirred things together in a square container with a big spoon, put other crucial things in a bag. I poured thick, black-speckled espresso ice cream from the churner into a second square container and stirred in fat hunks of leftover donuts. I tried not to dwell too much on how tired I felt, this late in the week, or if a spoonful of coffee ice cream would keep me awake. I tried not to worry or wonder if tomorrow would be another hot day. If someone would cry at work. Lately a lot of people have been crying at work. It’s a strange feeling, to want to be deeply happy, to be close to it, right up against it, and be around crying people. It makes you feel a little crazy. I’m hungrier for sun and summer than I thought I’d be.
Have a good weekend, friends. Look for light, wherever you can find it. A raft on a lake, a homemade fruity cocktail, your friend’s new house in the country, coffee and donuts ice cream, naps in air conditioning, farmers market, long runs, deep sleeps. Okay? Okay. Me too.
Makes: Approx. 1 1/2 Gallons | Print Recipe
2 cups plus 2 tablespoons granulated sugar
2 cups water
1 gallon cold water
2 cups fresh lemon juice
2 cups sliced strawberries plus more for garnish
1. Make the simple syrup: combine the 2 cups sugar with the 2 cups water in a medium saucepan and bring to a boil over low heat. Stir until the sugar dissolves, remove from heat and allow to cool.
2. Make the strawberry puree: combine the berries with 2 Tablespoons sugar and allow to rest for 10 minutes. Blend the berries and sugar in a blender or food processor until finely pureed. Press mixture through a fine-mesh strainer.
3. Add a gallon of cold water and the lemon juice to a pitcher. Add the simple syrup and strawberry puree and stir well.
4. Fill glasses with lemonade and ice, garnish with fresh mint sprig and sliced strawberries.
5. Optional cocktail version: add 1.5 oz gin to 1 cup strawberry lemonade and stir well.