It gotten to the point I’ve started preemptively emailing a few people and asking if they’re ok. They must think I’m nuts.
And then today, my local paper’s “horrorscope” said, Capricorn~ "In the immediate future, there is a strong likelihood of accidents taking place at home, especially related to fire and electricity. Be careful."
After a good laugh, I started to think; maybe I should stay away from the stove, the grill, the smoker, the teakettle, and the fireplace and go make a margarita. So I did, just as the sun started to fall below the horizon. It was one of those fresh squeezed Texas types I spent the past several days “perfecting”. Making sure they all tasted exactly like the ones I enjoyed two weeks ago in Austin and San Antonio. Or maybe they were so good I drank them before I could snap a photograph. I can’t remember now.
Thankfully, the week is over, and for better and worse life will go on for my friends and hopefully, I’ll always be here to lend an ear.
Freshly Squeezed Texas Margarita on the Rocks
This recipe makes one drink. Feel free to double, triple, or even times the recipe to make as many margaritas as you’ll need. Then take your friends’ keys away because they’ll want more than one.
Juice of 1 lime
1/2 ounce silver tequila
1/2 ounce Cointreau
1 ounce simple syrup, store bought or homemade
1/2 cup cold water
Coarse Kosher Salt
1. Place some salt on a small flat plate. Fill a shaker half way with ice. Set both aside.
2. Cut lime in half, then slice it down the middle of each half part way. Run the cut part of the lime around the edge of the glass and dip into the salt turning the glass back and forth a bit. Fill the glass with ice.
3. Squeeze as much juice out of lime as you can into the shaker. Add the tequila, Cointreau, simple syrup and cold water. Cover and shake. Strain into prepared glass and serve.
Recipe and photograph by Laura Flowers.