I woke up Friday morning wanting to write. That hasn't happened for...um...how long has it been since my last blog post?
Ok, that's a mild exaggeration. There have actually been several days in the last few months where I have felt an inclination to work on my stories. And a few times I gave into said inclination for 20 or 30 minutes. But that's about as far as I've gotten because - in the words of my co-workers - I got Life'd.
What made Friday unique was that I didn't just feel like, "Writing could be fun," I felt like, "I NEED TO WRITE!" And guess what? No time. I had to work for 5 hours (on my day off), then I cooked for 4 hours, then I co-hosted a Cinco de Mayo party for another 4 hours. I have zero complaints about how the day ended because it involved margaritas. Mixed Citrus Jalapeño Margaritas, to be exact! But all the same, there was no time to write.
And I. Am. Fed. Up.
Writing is my biggest passion. Honestly, it's bigger than cooking, it's just that finding time to cook is easier, because I eat every day.* Life is too damn short not to pursue one's passions. So time to write will be found, come hell or Gods Damned high water!
I've joined a new Writer's Group, which meets every other week. I'm hoping that will help keep me accountable. Besides, the weather is getting sunnier & inspiration is peeking out from so many corners! There are hikes to enjoy, Farmers' Markets to peruse, & friends to host, all of which help get my creative juices flowing. I'm going to do my damnedest to get back into regular blogging as well. And to thank you for continuing to read (despite a few months of absence, here is that recipe I promised. Drink responsibly, please, & Feliz Cinco de Mayo.
Z.D.'s Mixed Citrus Jalapeño Margaritas
makes 1 large pitcher
Ingredients:
24 oz. Tequila Blanco
11 oz. freshly squeezed lime juice
9 oz. freshly squeezed lemon juice
3 - 4 oz. Mixed Citrus Vanilla Syrup**
1 jalapeño pepper, halved lengthwise
extra lime wedges, jalapeno slices, kosher salt, & crushed ice for serving
Directions:
- Mix tequila, juices, & syrup in a large pitcher until thoroughly combined. Drop in the jalapeño, cover with plastic wrap, & chill 30 minutes to 2 hours. DO NOT leave the jalapeño in there longer than that, it will develop too harsh of a flavor!
- To serve, use a lime wedge to wet the lip of a margarita or highball glass. Let sit for 1 minute, then dip rim into a shallow saucer of kosher salt. Set aside for 10 minutes to let the salt adhere. Fill glass with crushed ice, then pour margarita mixture over. Serve with lime wedge on the side if so desired.
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| Not my photo, but this is basically what it looks like. I went with a little less salt than that. |
*Four times, usually.
**Here's the twist: this is the leftover syrup from making this recipe for Mixed Citrus Marmalade from Bon Appetit magazine. Why the heck do I have it? Because I made the marmalade as part of my Easter dessert. Is it a pain in the ass? Yes. Is it so absurdly delicious that you'll make it again even though it is a pain in the ass? Yes.
Good to see you posting again. :)
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