CONTEST IS CLOSED. A winner was selected and contacted. Thanks to all who entered! It was a joy to introduce so many of you to Noonday Collection. 

Sometimes you take baby steps and sometimes you leap.

There are times when a task feels like a mountain and other times you jump over them like molehills.

There are mornings when getting out of bed seems impossible and others where you are so excited for the day you can’t sleep.

At times it rains and others when the sun warms your face casting a rosy tint to your cheeks.

Sometimes the words are plentiful and eloquent, other times they are bulky and incoherent.

There is a time to selflessly serve and a time to humbly ask for help.

There are seasons of planting and pruning and times when the harvest is fruitful.

The challenge lies in finding the purpose and joy in it all. Every season tucks away lessons and occasions for growing and bettering. It’s our duty to seek the truth whatever the season.

This is a lesson that I’m currently learning or I should say re-learning. I hold firmly to the truth that everything is made beautiful in its time. In this I find hope.


Then there are the days when you stop taking yourself too seriously and realize that a cocktail and a bit of retail therapy goes a long way. Which is why I’m here today.

This pleasantly pink brew is the perfect accessory for spring. A gentle touch of cinnamon and nutmeg blended with rum leans towards a tropical punch but the heady scent of mint wins out giving this cocktail the title of “mojito”. The rhubarb flavor isn’t overly intense but rather lends a floral sweetness that is too light for summer but perfect for the gentle warmth of spring.

Today I come bearing more than just a cocktail. I’ve recently been introduced to Noonday Collection – a company that carries a stunning array of jewelry, gifts and accessories with a bold mission behind the brand.

“Our passion at Noonday Collection is to connect you with the lives of artisans struggling for a better future while styling you along the way. Fashion and design are a vehicle for opportunity and change. You, too, can be a voice for the oppressed!”

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The products sold by Noonday Collection are created by artisans from around the world. The money goes to the artists and back to their community as well as helping to fund costly adoptions for loving families.

For one of my dear readers, Noonday Collection has offered to give a $50 gift card. If you’d like to enter just leave a comment below. To increase your chances become a fan on Facebook or give a follow on Twitter. Comment below and let me know if you have done either of those.

It is a joy to tell you about this great company and I hope you love their products and their mission as much as I do.

Now go make a cocktail and start shopping.

*I am hosting this contest because I believe in this company and am eager to share it with you all. I wasn’t given anything in return – well, except the excitement of being able to share it.

You have until noon on Monday 4/30/12 to enter . At which point I will randomly select a winner.




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Rhubarb Mojito

makes 1 small cocktail

1 oz white rum
2 oz rhubarb syrup (recipe below)
5 (or so) mint leaves
1 Tablespoon lime juice
lime zest

In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves and the lime juice. Using a muddler or the end of a wooden spoon muddle the ingredients. You want to really bruise and break up the mint leaves. Add the rum and syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.


Rhubarb Syrup
This is enough syrup to make plenty of cocktails. If alcohol isn’t for you a couple ounces of this syrup added to sparkling water and a squeeze of lime makes a delightful non-alcoholic version of this drink.


8 oz chopped rhubarb (2-3 small stalks)
1 cup sugar
2 cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ vanilla bean (optional)

Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely.
Strain the ingredients. Reserve the rhubarb to top yogurt, ice cream or oatmeal.
The syrup will keep covered in the fridge for two weeks.

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