I have unofficially sanctioned this second week of March, a Margarita Week. Why? you ask. Don't worry, I have several very good reasons.
1. My cousin Nic and girlfriend Mel were [finally] able to come over last Sunday for our
much discussed, highly anticipated dinner date (Mexican at our house this time, Thai at
theirs next time). Yeah!
2. Miles's mom and dad are returning from a nearly two week stay in Mexico this week.
Care for a homecoming margarita?
3. We are having a Mexican feast on Saturday. Miles and I are planning the menu; we
need some inspiration.
4. It's raining; it's sloppy; it's dreary. Need I say more?
Now, I feel I should tell you Miles usually makes the margaritas around our house. He uses Rick Bayless's "Margaritas for a Crowd," which can be found in one of our favorite cookbooks, Salsas that Cook. They are very simple, very authentic, and very tart. Miles loves them, and they are delicious, but I think I have made them even better (sorry, Rick). I prefer to start with the basic recipe, and add a little sugar to balance out the tartness. Sure, maybe I add a few calories in the process, but I guarantee these are much better tasting and MUCH better for you than a ready to use mix. The final product has morphed into Katie's Perfect Margaritas.
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