After an overly chilly winter--for Austin, anyway--the sun is finally back. We've settled into our new apartment, our new dog, and I've settled into my new job. Life is good, and even though money is (and probably always will be) tighter than I'd like, it's hard to be unhappy when the sun is shining.
Everyone has warned me that summer is awful here, but I can't believe it. And I'd rather deal with sweaty, humid, 100-degree weather than negative degree, piles of snow weather that New England is struggling through right now.
|Through my Valentine's Day flowers|
Margaritas are huge here. Happy hour staples, and with all the Mexican cuisine--delicious, DELICIOUS Mexican cuisine, I need to go to Taco Bell sometimes just for the nostalgia of what a crappy taco tastes like because it's all I used to know--Margaritas are everywhere. These days, I tend to judge restaurants based on their queso and margarita offerings without even realizing it.
I had a pineapple that was juuust beginning to get moldy on the bottom, so I decided the time was right to dice it up and pour booze on it. I don't have much of a blog prop collection yet (had to get rid of what I had before the move) so my pictures are a little sparse. I didn't even have two matching glasses that were suitable for photographing! Working on it though, and combing through Goodwill weekly. Finally picked up some plain white plates for blog-food purposes, though I wanted so badly to also pick up some mason jar mugs... oh well, next time.
About 4 servings worth
(Basic Margarita recipe from Real Simple)
- 3/4 cup tequila
- 1/4 cup lime juice
- 1/2 cup fresh pineapple (I chopped up pineapple, muddled in a glass, then poured through a sieve)
- 1/2 cup Triple Sec
- 3 tbs agave nectar
- 1 lime, sliced
- salt or sugar for rim
- Strawberry for garnish
-Line rims of four glasses with sugar (I used the strawberry garnish and rubbed it on the rim so it would stick) and set aside, garnish with strawberries.
-Mix the rest of the ingredients in a small pitcher. Chill, or serve on the rocks. Blend with ice for a frozen margarita.