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It had been a goal of mine to write more this summer. In fact, I began the summer with a list of goals which were, for the most part, achievable. I had hoped to wash every one of our dusty farm-house windows. To keep a tidy garden blooming with vegetables and herbs. I wanted to run… “lots!” and work my way down the slow-moving book list.

I threw that list away a few days ago. And not because every speck of dust remains laced along the panes of our windows. Or because our meager garden is a wild jungle of weeds. But because it seemed that the list didn’t matter anymore. I knew I could not find value in achieving these goals that could match what has already come with this summer.

My son and I have spent lazy mornings walking around the over-grown yard, feeding the rabbit grass clippings, holding kittens, chasing chickens back into their pen. Our family has sailed on a river in an old fishing boat. We have picked wild berries and made cobblers and grilled our dinner outside. We have driven miles and miles to spend time with people we love. We have stayed up late watching TV shows.

I am so thankful it does not have to be more than this right now.

. . .

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I found the original recipe for frozen blueberry margaritas at the beginning of the summer and have been tinkering with it ever since. I loved the idea of it. But I am not a fan of slushy drinks, particularly slushy alcoholic ones. I am also not a fan of blueberry skins wedged in my teeth

I removed the ice from the blender and whipped out my fine mesh strainer. Mind you, I have never made more than one serving of this drink at a time, so I image staining out the solids straight over the glass would not work as well with multiple servings. If you wish to double, or triple this recipe, try straining out the solids over a pitcher to pour over iced glasses when ready.

Blueberry Margarita

Yield: 1 cocktail

Per margarita, multiply as necessary

  • 2 ounces 100% agave silver/blanco tequila
  • 1½ ounces fresh orange juice
  • 1 ounce fresh lime juice
  • 1 teaspoon agave nectar or simple syrup, more to taste
  • ½ cup frozen or fresh blueberries

Garnish (Not Pictured)

  • 2 teaspoons kosher salt
  • Optional: ½ teaspoon chili powder
  • Small lime wedge

First, prepare your glasses: Pour the salt and optional chili powder onto a very small plate. Run a small wedge of lime around the upper outer rim of your glasses. Roll the dampened rim into the salt mixture. Fill glass with ice.

In a blender, combine the tequila, orange juice, lime juice, agave nectar or simple syrup, and blueberries. Blend until smooth.

Taste and add more a bit more agave nectar if the mixture tastes harsh or just doesn’t quite sing, then blend again. Place a fine mesh strainer over your prepared glass. Pour the mixture over the strainer and allow solids to separate. I use a small spatula or spoon to help release all the liquid. Carefully drop one big ice cube or a few smaller ice cubes into the drinks to keep them cold. Serve immediately!

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