Between being out of town a lot and working a few events these past couple of weeks, I haven’t had much time for cooking. I have, however, had time to try out a few new drink recipes. (priorities – check!) I tried making a strawberry jalapeno margarita — it was a feisty take on an old classic, and the jalapeno gave it a nice kick. Read on for the directions!
1/2 lb Strawberries, washed and cut
2 tbsp agave syrup
1 Cup Tequila Blanco
1 whole jalapeno (warning: it was pretty hot. I’d only use half or a small portion if you aren’t keen on spicy foods.)
1 cup triple sec
4 whole limes, juiced
First step – infusing the tequila. Cut up the jalapeno and put it in a glass with the tequila (seeds and all). Let the jalapeno sit for about 4-6 hours, depending on how spicy you want it to be. I left the jalapeno in the margarita, but I would recommend draining them out if you don’t want it to get too hot.
In a blender, mix the strawberries and agave until you get a nice puree. In a pitcher, combine the puree, tequila (and jalapenos if you want a super spicy drink), triple sec and lime juice and mix well. Rim your glass with salt and/or sugar, pour over ice and enjoy!
What are some of your favorite Summertime cocktails? Let me know in the comments below!
I have a confession to make: I bought Justin Timberlake’s new album, 20/20 Vision, on vinyl. And not recently, like, the day it came out I had it rush ordered to my house. It sits amongst a vast collection of indie and old punk records (sorry, dad). But I’m not even a bit ashamed. In fact, I’ve busted this thing out at pretty much every gathering I’ve had recently. There was something about “Suit and Tie” that struck me when I first listened to it. Sure, it’s a catchy pop song, but at the same time, it’s almost more than that — the jazz elements really struck me as something fresh and new, and I loved it. This whole album is full of reverberating blues noises, and as the vinyl pops and crackles, I can’t help but fall more in love with this album. Go on and judge away.
What are some of your favorite (not so) guilty pleasure albums?
This particular recipe stemmed from my love of the SeaBirds Truck. I LOVE avocado and could probably eat it every day, but was always a little hesitant of what it would taste like cooked, let alone deep-fried. The first time I visited SeaBirds, I was instantly drawn to their beer battered avocado tacos, a regular staple on the menu. Andrew and I ordered it out of curiosity, but ended up loving it! As we can’t constantly take flight with those birds (although they are opening up a restaurant, which I am quite excited about), we decided to try our own hand at this delicious feat. Read on for the recipe!
Beer Battered Avocados:
1 whole avocado, pitted and sliced
3 cups of Vegetable Oil
1/2 of a 12 oz bottle of beer (we used Blue Moon’s new Agave Nectar Ale and it was perfect!)
1 cup of flour
1 tbsp. mayonnaise – or Veganaise if you’d like to keep it Vegan
2 tbsp. of Mrs. Renfro’s Habanero Mango Salsa (seriously, the best)
Heat oil in a deep pan on high. Begin breading avocado by dipping in beer until completely soaked, then coating in flour until completely covered. Once at 375 degrees, Safely place the avocado pieces in the oil and let sit until they are a golden brown color. For the sauce, mix 1 tbsp. of mayo with 2 tbsp. of salsa. Build tacos with sauce, avocados, red cabbage, onion and whatever else you like on your tacos! I’ve also added cayanne to the flour before putting it on the avocado to add a little kick. Let me know in the comments below if you’ve made them differently!
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Dress: Lela Rose x Target (Neiman Marcus Collection) // Denim Jacket: DKNY // Shoes: ShopRuche // Purse: Vince Camuto
I love a piece of clothing with a great deal of versatility. I first saw this Lela Rose Dress in the Target x Neiman Marcus collaboration, and although purple isn’t typically a color I’m fond of, I was instantly drawn to it’s subtle high-low silhouette and stunning watercolor print. But I strayed away from the purchase as I thought, “Where the hell am I ever going to wear this thing?” The tulle insert doesn’t exactly scream “everyday wear”, after all.
Funny thing is, this frock ended up underneath the Christmas tree — and I’m glad it did. Sure, it would make a glamorous dress for a nice dinner or night out, but I’ve found it’s actually really easy to dress it down with a simple cardigan and flats or, in this case, a denim jacket with studded flats for a casual look with a bit of an edge.
What are some of your favorite versatile pieces in your wardrobe?
Photos by the ever fabulous Tommy @ MyBelonging
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Bluth Banana Stand at Balboa Pier
Happy Monday! I hope everyone had a great and restful weekend. Mine was spent with good food, good people… And finding the Bluth Banana Stand along the way. Today I’m gearing up for the busy week ahead and feeling extremely excited for everything to come!
There’s always money in the banana stand.
Strawberry Jalapeno Margarita — Recipe to come!
Deep fried avocado tacos — recipe also to come
The other night, I had a chance to cook for my family. We’ve all been so busy lately that it was nice just to sit down and spend some quality time at home together. I am really fond of the combination of shrimp and goat cheese, and everyone else seemed to be, as well. Plus, it was super easy to make. Add a few glasses of wine and you’re in for a night full of food and family fun.
Shrimp and Veggie Pasta with Goat Cheese:
1 lb of Shrimp, peeled and uncooked
1 lb of Pasta (I used angle hair)
1 cup of bella mushrooms, sliced
1 cup spinach
2 cups of asparagus, cut
4 cloves of garlic
2 tbs of olive oil
5 oz Goat Cheese
basil and rosemary, as needed
Put the pasta on to boil. Heat up olive oil and place garlic and asparagus in pan to cook. Leave for about 5 minutes, then add mushrooms, spinach and shrimp. Once cooked, drain the pasta, rinse and place in a large bowl with ingredients in the pan. Stir in goat cheese until melted and enjoy! Serves 6-8 people.