Ginger Beet Lemonade



Once again I find myself wrapped tightly in the schedule of catering events and I’m not able to do justice in writing the experiences of the last ten days on our adventure into the south.  This sunset tells the story much better than I ever could, it was the gift given as our group gathered to celebrate our friend, teacher, family, mentor, writer and artist Mary Kay Parker Deen.






These angels are trees in Bay St. Louis, resurrected from the devastation of Hurricane Katrina and transformed into carvings by the sculptor Dale Lewis.  They are seraphic monuments to the entire area that has rebirthed itself, rebuilding both infrastructure and homes that were mostly wiped off the map.  We heard tales of the 35 foot swell that swallowed this stretch of the gulf and everything in its path—it is incomprehensible.




Our major accomplishment of the trip was managing the inter-state transportation of these stunning Minneapolis based B.T. McElrath truffles from the upper Midwest, through our four day tangent in New Orleans, then delivering them to their destination of Bay St. Louis and Mary Kay’s celebration of life.









Breakfast every morning at the Mockingbird Cafe is a good way to live, and we did it well. 

Mary Kay loved Beet Lemonade, and though this is a variation different from hers I think she would have liked it.  I hope you can enjoy your time on this planet by eating good food, visiting with friends, watching sunsets, and sipping on a glass of beet lemonade.



Ginger Beet Lemonade

Prep Time: 15 minutes


You can use a juicer, Vitamix, or the food processor method.

Place in a food processor:

1 small Beet, peeled and grated

1 Tablespoon Ginger root, peeled and chopped

1/2 cup Water

Puree to extract the juices of the Beet and Ginger. 

Drain the slurry in a strainer using a spoon to press out all the precious juices OR through Cheese Cloth, squeezing the pulp after draining. 

Whisk together:

the Beet-Ginger Juice

Juice of 2 Lemons

2 – 2 1/2 cups Water (depending on your strength preference)

1/3 – 1/2 cup Honey (depending on your sweet tooth)

Serve chilled on a hot sumer’s day.  

Hang out and watch the sunset.  




Public Announcement from the Mockingbird Cafe.





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