But wasn’t I whining about the cold a couple of days ago? Why, yes. But alcohol is delicious! Also, I make zero sense.
What does make sense is taking beautiful, in-season, ripe, juicy grapefruit, and putting tequila on it. Nature’s most tart, refreshing citrus graces us in the winter. We may not need refreshment from the heat, but we do need refreshment from… Everything else. So let’s drink.
I know, I know–this drink is almost a glowing neon green color. Enough to make you nervous, perhaps; it looks like it’d be right at home being clutched by a stumbling reveler wearing a “Kiss Me, I’m Irish” shirt on a bright and early Las Vegas morning on, say, March 18th of any given year. One imagines.
Appearances are deceiving little suckers, though.
What we have here is 100% fresh, natural green color from plants–cilantro to be exact–that grew in the dirt, not a test tube in a lab. Mother Nature knows how to party too, you know.
Amigos, I am super sunburnt to a crisp and I don’t know who’s to blame for it.
Boyfriend got himself fried on a Tahoe trip with a friend visiting from out of town. Despite their obvious and undying man-love (I refuse to say “bromance”), they were too manly to slather sunscreen on each other. Therefore, on our own little camping trip to the region a few days later, Drew was too burnt to bear the sun long enough to hang out at the beach with me. So, I drove us home, where I got my fix by the pool, with only Jack Kerouac’s sublime and ever-fascinating The Subterraneans (I’m on a major Kerouac rereading kick) to keep me company and remind me that I’m white. Supernatural fluorescent white.
Long story short, I hurt too much at the moment to make myself a beer margarita and it saddens me on the inside. Somebody hold me… Just stay away from my left midsection.
Also known as Things to Drink While Making Champagne Cake.
I hate it when I find myself with a really great idea and I’m suuuuure I’ve invented something incredible. This feeling lasts only a second or two, or until I find myself in Google’s proximity. And then it crushes my soul a little bit. No, I am not the first person to think that combining a margarita with a mimosa would yield pure bliss.
My dear friend Chrissy is cavorting around New York these days, and once in a while she’ll tell me about what kind of margarita she’s drinking and my brain will light up (probably to the tune of mariachi music) as I try to figure out how to make it. See, we have excellent Mexican food down here and I have it on good authority that New York Mexican doesn’t compare. I’ll find out soon enough for myself.
BUT, I think they are onto something with this margarita business. Flavored margaritas I’m familiar with are syrupy and artificial-tasting; therefore, I always stick with the classic, on-the-rocks business. However, using real, fresh produce yields fantastic results. I’ve tried a few things–some have worked, some haven’t. Green apple and white grape sounded wonderful in my head but just weren’t strong enough in the flavor profile to compete with tequila. I’ll share more of my flavored margarita successes soon. For now: Watermelon! Basil!