Spring is finally here! Eric and I just got back from a trip to California where we got to indulge in some tasty Mexican food. This reminded me that I’d been wanting to recreate my favorite drink from my recent trip to Mexico, a mango margarita. I think the arrival of spring weather in dreary Washington is the perfect reason for a refreshing fruity margarita, if you need a reason!
Candied orange peel is one of my favorite treats, yet for some reason I’ve only made it once since I was a little girl. When I saw beautiful, seasonal Royal Mandarins at my local grocery store, I knew I had to candy their gorgeous peels. This is such a simple recipe, and also creates orange simple syrup and orange sugar, three recipes in one!My mother is a very smart woman. From a very young age she taught me that cooking and food were a lot of fun. I realize that sometimes this caused her more work than it was worth. For instance, at age two I put a plastic Cool Whip (yes, we did eat Cool Whip growing up) container in the broiler before we went off to a church event. Imagine how traumatized I was when we came home to a house full of black, oily smoke and a screeching fire alarm. I was certain that an ancient dragon had turned our little home into his fiery den and was bellowing a warning to stay away. I think it took a few weeks, but my excitement for cooking was renewed, this time with an element of caution.
Lemonade is a drink with endless possibilities. After the great success of my strawberry lemonade, I’ve been daydreaming about different medleys like blueberries, or cherries, or even pineapple. Unfortunately I don’t have any of those growing in my own backyard but I do have plenty of herbs, and lavender seemed the perfect choice to start with.