As the summer is drawing to an end I'm thinking of all those things we didn't do, all the places we didn't visit, all the people we didn't get to see ... where did the time go?
Even though it is still warm, you can feel the change in the air, autumn is not far away. The garden is changing, the vines are turning color. A few leaves have even started to fall. So this weekend we decided to salute the summer by making a meal from the bounty left in our garden ... bell peppers, cucumbers, tomatoes & herbs.
Some fajitas would be perfect. Why Mexican food? ... you might ask. Well we needed something appropriate to go with our frozen margaritas of course!
Years ago, while living in Redondo Beach, CA, I frequented a local Mexican restaurant called the Red Onion. It is now long gone, but I have fun memories of their great happy hour filled with free tasty snacks, Pac-Man games (yes, I'm really dating myself here) and cheap pitchers of frozen margaritas. Yum, those margaritas truly were delicious.
A bartender gave me the secret to making similar ones at home. Below I share that recipe with you so you can toast the summer too.
Frozen Margaritas
(Makes one pitcher.)
|
| Frozen Margarita |
• 4 ounces tequila
• 2 ounces triple sec
• 1 egg white*
Place all ingredients in a blender. Fill the blender to the top with ice. Blend at high on a setting such as "liquify" and run until the mixture is slushy and slightly liquid.
Serve in margarita glasses (rim with salt if you like) and a straw.
*The egg white makes the margarita frothy and a little less icy. Leave it out if it bothers you.
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