pawzkat

In the chaos and uncertainty around us, there is still so much love and hope.

A few weeks ago, a local international student nervously approached me and asked if I could photograph his wedding reception. We barely know each other — so much so that the only real thing he knew about me was that a) I was a graphic designer and b) he had seen me hold a camera. And the only thing I knew about him was that he came from overseas to study engineering in the U.S.

He explained that his friend (and expected photographer) couldn't make the trip. I sympathized and told him I had a similar situation with my wedding, but then he said something that made my stomach churn.

Almost all his family and friends overseas can't make it. So can't the bride's, as she's studying abroad as well. With the warmest smile, he says while he wishes his family could be there to celebrate, he's so lucky to have great friends who are helping them put on a small reception.

I told him I had it covered and I wouldn't accept payment. Photos like this will be invaluable over time, and I wanted to pay it forward as the volunteer photographer at my own wedding did.

The wedding was this weekend. I cried during it.

His fellow engineering students became wedding planners. A church opened its doors free of charge. Families of local students caught wind of the event and handled the food, learning cultural dishes from the bride and groom's home countries. A mom group banded together to make table centerpieces. A recently married couple donated their leftover decorations. There were almost one hundred guests. Most of us didn't know each other.

It was the most beautiful wedding I've ever seen. Not just because the bride and groom were so deeply in love with one another, but because strangers saw an opportunity to be kind. In a community where hate of anything 'foreign' seems to fester, a bunch of people saw two lovebirds separated from their families, stepped in, and said, "how can we celebrate love today?"

ingredience:

lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)

whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.

granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.

water as needed

equipment:

a few nonmetallic mixing bowls

a mesh strainer

a chinoise, ricer or some cheesecloth

a kitchen scale

a citrus juicer or reamer (manual or electric)

a potato masher

juice the citrus through a strainer - saving all rinds -  and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.

 Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.

Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).

taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.

citrus oils will float to the top, so stir/shake before serving. love you. enjoy.

some tried and true flavor combos:

straight lemon or lime, or any combination of the two, is of course an untouchable classic

lemon & strawberries (that's pussy babe!)

lemon & orange with a hint of vanilla (creamsiclemonade...?)

lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)

some cocktail type combos, booze optional:

lemon or lime & berries with basil + gin

lime & mint + white rum

lime & ginger + dark rum

lime & cucumber + gin

lime & orange (berries optional) + tequila