hello friday! we meet again. and a big hello to march. i’m ushering in a new month in sunny florida so not certain if it’s coming in like a lion or a lamb. all i know is that winter is on its way out. soon the birds will be chirping, the bees buzzing and the earth will renew itself once more. love this time of year when the trees burst into blooms.
today’s ootd is all about those transitional days when it’s not too hot and not too cold. this paloma pink sweater with a white underlay creates the illusion of layering without the bulk. it looks fantastic over slim-fitting gingham trousers and pointy-toed flats (old, similar here) for a polished weekend look.
i do not know how i missed national margarita day. but i’m making up for it today. this strawberry basil margarita is a delicious and refreshing recipe that will be perfect all summer long. love the addition of strawberries (anti-oxidants) and basil (vitamin k). whip it up in the blender and pour.
- 1/2 pint fresh strawberries
- 1/2 c. blanco tequila
- 1.5 oz. Cointreau
- 1 lime juiced (about an ounce)
- 1 tbsp honey raw if you have it
- 2-3 basil sprigs
- kosher salt
- Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubs.
- Place the strawberries, tequila, cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.
margaritas go hand in hand with mexican inspired food. so lime shrimp bowls fit the bill. and i love bowls of any kind as you can get as creative with them as you want. mr. style likes his with rice. mine is with quinoa. then add or subtract as many veggies as you want (or have in the fridge).
- For the Shrimp
- 1 pound large shrimp deveined and peeled
- 3 tablespoons canola oil divided
- 3 tablespoons fresh lime juice about 1-2 medium limes, divided
- 1 to 2 chipotle peppers in adobo sauce finely minced, about 1 tablespoons
- 1 teaspoon adobo sauce the liquid from the can of peppers
- 2 cloves garlic pressed
- 2 teaspoons honey
- 3/4 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Bowl Ingredients
- 4 cups cooked brown rice
- 1 15.5 ounce can black beans drained and warmed
- 2 cups cherry tomatoes sliced
- 1 large avocado pitted and chopped
- 4 green onions chopped
- 1/4 cup red onion chopped
- Fresh cilantro
- Lime wedges
- Place the shrimp in a bowl or gallon freezer bag, and add 2 tablespoons of the oil, lime juice, chipotle peppers, adobe sauce, garlic, honey, salt, cumin, and pepper. Massage the ingredients into the shrimp and let the shrimp rest on the counter for 15 minutes.
- Heat a large skillet over medium-high heat. Add the remaining oil to the pan and swirl to coat. Spread the shrimp across the pan and discard any remaining marinade. Add the shrimp to the pan and cook for 1-2 minutes on each side or until they've turned lightly pink on the outside and the insides are turning white.
- Assemble the bowls with the rice, black beans, veggies and sprinkle with cilantro. Drizzle with more adobo sauce and a squeeze of lime if desired.
happy friday, gang! oscar and i wish each of you a lovely weekend.