It’s Thursday! And for some reason I’m wide awake at 5am! And to celebrate, I’m think I’m going to share my latest breakthrough with you: Frozen lemons! Sounds like a state of sexual anxiety, I know, but I’m not actually speaking metaphorically (it’s so early). I really am just talking about…frozen lemons!

The problem: I love, love, love water brightened with a squeeze of fresh lemon, I think it’s so exponentially better than plain water, and it always makes me feel like I’ve done something truly nice for myself. The first slice out of a new lemon is always the best, all tart and twangy, but as I slowly work my way through the lemon, sometimes it’s days and days before I make it down to the last, eighth slice, and it’s always a little shopworn, either depressingly dry and wizened (if I’ve just left the lemon sitting out) or (if I’ve managed to wrap up the lemon and get it into the refrigerator) disturbingly too-wet and fermented yuck-tasting.

So then this solution-based brainfreeze came out of my brain: What would happen if I sliced the lemons in bulk and just stuck them in the freezer?

Roaring success! Not only are the lemon slices fresh-tasting every time, but they contribute to the overall cold-ness of the fluid they float within, pulling the weight of an additional ice cube. They also work very nicely with my favorite iced tea (pictured here), which I’ve been making quite a lot of these sunny days. I even put them in the Nalgene bottle of water I take with me on my semiannual trip to the gym!

I am almost concerned by how absurdly happy this whole lemon business makes me.

Also I wanted to let you know that I’ve updated my call for bedside table paint-color suggestions with photos of what we finally ended up doing with them. And also I added a 14 and 15 to my Evany Rules to Live By. And also I updated my quick note from me to me to achieve something in life to sound less complain-y!

And now I get dressed.