cucumber margaritas

May 29th, 2012


2 cucumbers
1 + 1/2 cups limeade
6 oz. tequila
4 oz. triple sec
1/2 cup water
sugar and salt


1. Take one cucumber, cut off the ends and the sides, but leave a few slivers of green for color.  Cut into small cubes, so it’s easier to blend. Slide cucumber cubes into the blender and puree until uniformly smooth.

2. Extract the juice from the cucumber pulp using a small strainer over a bowl or measuring cup.

3. Combine cucumber juice, limeade, tequila, triple sec, and water in a large pitcher or bowl and stir. Slice the other cucumber and add several slices to pitcher, leaving a few slices for garnish.

4. Rim glasses with a 50/50 sugar salt combo and fill glasses halfway with ice.  Add margarita mixture to glasses.  Serves 4-6.

This is how much juice I got from one cucumber, roughly 1/3 cup.


a pretty song:

holy humidity

May 29th, 2012


Ooof. Oh hey summer..didn’t see you there. You returned out of nowhere with a vengeance.

This week has been exceptionally sticky thanks to the daily intermittent thunderstorms. Hazy, humid air = I’m a sweaty mosquito target. In addition, my hair is naturally inclined to do this:

All I have to do is roll out of bed, step outside, and BAM!  I’m the “it girl” from Cheers.  Jealous?

Hair time travel and mosquitos aside, I love summer. This weather has me excited for the food and refreshing drinks of the season.  I’ve got a few ideas lined up, but am always looking for more.  Any suggestions?

soul food

May 11th, 2012


Preheat oven 350 degrees. Brush a little bit of olive oil and sprinkle dried rosemary on the top of the loaf. Wrap in tin foil and bake for 5-10.

In a small dish, pour extra virgin olive oil, balsamic glaze (or balsamic vinegar and sugar), and a bundle of fresh thyme.


Smashed Cauliflower

May 9th, 2012

This right here is the second installment of health food trickery.  The first was the frozen bananagram- a banana, nutella, graham treat/ice cream sandwich fake-out.
Now this one is far more menacing: we manipulate the appearance and consistency of cauliflower to  create mashed potatoes. It looks and tastes almost exactly the same. Muaahahahaha! Fool. You just ate cauliflower in disguise.  Actually, I think it might taste better.. so you’re welcome.

It gets weirder: smashed cauliflower requires a lot less butter than you would use for mashed potatoes. Cauliflower doesn’t “take” or absorb the butter like a potato, so it tastes like you threw a whole stick in there.


1 lb. cauliflower
1 tbsp butter
2 tbsp shredded romano cheese
salt and pepper to taste
red pepper flakes (optional)


Steam cauliflower until soft (I used one of those plastic steam bags).  Mash it. Add butter and cheese and whatever else you want.


Recipe is from a co-worker. He added some white rice to his, which is a great filler; really smart if you want make for a lot of people.  Thanks Matt!