We finally got semi-settled into our new apartment and Gabe decided this would be a good time to head home to L.A. for five weeks. Okay, fine, he has a good excuse. (An awesome summer job in the legal department of Legendary Pictures.)
But I’m still sad. It’s a good thing I have Netta’s cat to keep me company for the rest of the summer. As a side note, she’s currently throwing herself at the couch and hoping she’ll stick. Should I tell her that it’s a sofa, not a velcro wall?
Anyway, after saying a tearful goodbye at the airport, I came home to do fun things like reorganize the spice drawer and hang art on the walls. And eat popcorn and drink homemade margaritas.
I think that counts as a balanced meal… both fruit and whole grains, right?
And now, since it’s already 85° at only 10:00 in the morning, I’m thinking I have impeccable recipe timing. Viva las margaritas!
- 1/2 cup sugar
- 1 cup water
- 1 cup fresh-squeezed lime juice (4-5 limes)
Heat water and sugar in a small saucepan over medium heat, stirring until sugar is dissolved and mixture is clear. Let cool.
Stir lime juice into sugar mixture. Margarita mix will keep in the refrigerator for 7-10 days.
For each margarita, combine 2 oz. margarita mix, 2 oz. tequila, and 1 oz. triple sec in a cocktail shaker. Shake well and strain into a salt-rimmed glass over ice.
To make a pitcher, combine entire batch of margarita mix with 2 cups tequila and 1 cup triple sec.
Nutrition facts (per serving): 290 calories, 0 g fat, 26 g carbs, 0.1 g fiber, 0 g protein.