A friend suggested I read "The Life-Changing Magic of Tidying Up" by Marie Kondo, a book devoted to the art of decluttering your home and hence, your life.
What I gleaned from my very brief encounter with the book was it's not so much about throwing things out than "choosing what we want to keep." Kondo advises, "Take each item in one's hand and ask: 'Does this spark joy?' If it does, keep it. If not, dispose of it."
I tackled a kitchen drawer.
The first object to come under consideration was a meat tenderizer with 24 razor-sharp blades.
"Do you spark joy?" I asked.
Had I been into torture, it might have given me a jolt of pleasure, but I felt nothing.
"Do you spark joy?" I asked two vegetable peelers. No joy, but necessary.
"Do you spark joy?" I asked my measuring cups and measuring spoons, turkey baster or the poultry pins. Nothing, nada, zip.
"Do you spark joy?" I asked my corkscrew.
"Yes!" I answered.
When I was done, there was a large pile of utensils that gave me no joy — but were essential in the kitchen. The joy pile had one item — the corkscrew.
I swept everything back into the drawer.
I turned my thoughts to one of this summer's signature cocktail contenders and made a batch of Pink Lemonade Margaritas. Did they bring me joy? Oh yeah.
Pink Lemonade Margarita
1 12-ounce can of frozen pink lemonade concentrate, thawed
3 12-ounce cans of cold water (use empty lemonade can)
1 12-ounce can of tequila
1/2 12-ounce can of Grand Marnier
Ice cubes or crushed ice
Salt to rim the glasses (optional)
1 lime, wedged
Pour the lemonade concentrate, water, tequila and Grand Marnier into a large pitcher. Chill in the fridge for at least an hour before serving or blend mixture with ice to make a frozen version. Serve in salt-rimmed glasses with a lime wedge.