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Sunday, August 21, 2016

Tacos and best ever margaritas after a busy day and Margarita recipe included

I slept in a bit this morning so didn't get to the garden till 8am to do my harvesting, some weeding and hand watering. My late planted summer spinach is sprouting as well as the peas, and I think I saw a hint of the mixed lettuce seeds starting to sprout. The squash has finally sent out fruit and it looks like the tomatoes have finally started to ripen after a few 100F degree days this week.

Yesterday I dug up the last of the potatoes. They were actually sprouting in the ground! I pulled some dead fava beans, but saw new pods on some of the plants, so I decided to leave them, give them a good watering and feeding and see if they'll keep on producing as the evenings get cooler. The raccoons, squirrels or rats, discovered them fairly early on; but I at least got a good harvest before they discovered them and started eating them all.

The couple of cucumber plants  are really producing and giving more than I can eat so it's time to start sharing with a neighbor or two, so it's going to be time to make either my Thai or sour cream and dill cucumber salad in the next day or two. After a meat taco dinner tonight, I think I'll do a no meat Monday tomorrow and make a ziti casserole with ricotta and mozzarella. I'll just have to get to the grocery store for the ricotta after morning garden work and breakfast.

Here's my margarita recipe which I've fine tuned over the years and if I do say so myself and my friends agree, it's the best ever!

This recipes will make one small, single margarita. I have generous glasses so I always double this single recipe for each drink, for those glasses. It's important to use the same ingredients I list - no short cuts allowed if you want a really good, crowd loving, frozen margarita recipe!

June's frozen, slushy, margarita. This make a single drink in a normal margarita glass.

1 1/2 oz (liquid measurement)Cuervo gold tequila (don't use cheaper or more expensive  Tequila. It's not necessary)
1 oz of Meyer lemon juice. If you can't get meyer lemons (they're usually seasonal), use half regular lemon juice and half orange juice.
3/4 oz of curacoa (no other orange liqueur)
2 - 3 heaping tsp of granulated sugar.

You want the mix to have a sweet taste, because when you blend the mixture in a vitamix, which is what I use, or another good blender, the ice will water down the mix and make it taste less sweet. Put the margarita mix in your blender and slowly add crushed ice and blend till it's a very creamy, slushy, yet thick consistency. You don't want any unmixed pieces of ice in there. After it's mixed very well, taste and see if you need more sugar.


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