Thursday, February 25, 2010

Frizzy Hair and Margaritas

Ok, I know that it’s only February and winter in the Rockies has a long way to go, but I am done. I say this every year, but this year I mean it. I really have had enough. After four months of cold weather, my hair is like straw, my nose bleeds intermittently, and my heels and hands have crevasses so deep they look like the surface of the moon. I spend as much money on body lotion as I do on gasoline each month. The static electricity is so bad that sitting on our polyester sofa or walking across our nylon carpeting, can turn an activity as simple as answering the phone into an exercise in excruciating electrical pain. Even our dog gingerly taps his paw on the sofa before jumping up so he can just get the spark and shock over with. I had never seen a dog wince in pain before we moved here. Oh, the price we pay for straight hair.

My life wasn’t always so arid. Six years ago, I was living in the middle of the mold and mildew belt of south Texas. No kidding, the average humidity is 80 percent. My naturally curly hair kinked up so badly I’d have to get out the hair dryer and restyle it several times a day. I bet you thought that big hair was a style that Texas women want. I’m here to tell you, it’s a by product of the humidity. They’ve just found a way to work it. Even though I wore a bush on my head the whole time we lived there, my feet were soft and crackless. Sometimes you just can’t have it all.

Speaking of mold and mildew, I flew into Houston last Wednesday for my annual birthday tour. It’s wasn’t my birthday thank goodness, because I’m starting to feel a bit beaten up by them. I flew down to celebrate with my step-mom, my sister and my niece. Their birthdays are all within a day of each other which makes it pretty easy on me as far as the traveling goes. This year we celebrated by spending Saturday doing a little boutique shopping followed up by a matinee performance of Miss Saigon. A close friend of mine told me that this was her favorite musical so I was really excited about seeing it. We did enjoy it, but I do wish she would have told me about the adult content so I could have warned my nieces that they would be exposed to “F” bombs and simulated sex all while sitting next to their grandmother. Good times!!!

Before my departure from Denver, I stocked up the fridge with all sorts of goodies for my guys to eat in my absence. I’ve finally figured out that the only way the things I cook for them get eaten is to leave a menu on the fridge with the dining possibilities for each night. I know that it sounds like I was micromanaging a bit, but it’s really self-preservation. This way when I come home I know that they’ve not only eaten well but I don’t have a melt down when I have to throw away all the food I so lovingly made those two ingrates.

Now all of the Margaritas, fantastic Tex-Mex and great gulf coast seafood are just a mere memory and it’s time to get back to normal. My washer is humming and swishing all those clothes that were waiting for me upon my return. The refrigerator is empty and begging to be restocked because my two guys did their job and ate everything I left. I am happy to tell you that my freshly blown hair is perfectly coiffed and my feet are soft and supple, for now. Maybe I can have it all…well, for the next day or two at least.

I’m going to present you with a first for my blog. For this entry my recipe is going to be for what I believe is a really good strawberry Margarita. I went all out this time while I was back home and drank more of them than should be legally allowed by the calorie police. I don’t ever feel the need to make my Margaritas with gold tequila or Grand Marnier. I think the perfect Margarita is frozen and made with a decent tequila and Triple Sec or Cointreau. I know that some people associate certain drinks with seasons of the year but not me boy, I am an equal opportunity drinker. So, if you are ruled by such traditions, please turn the heat way up before you plug in the blender.



Strawberry Margarita

1/2 cup (125ml) water
1/2 cup (125ml) granulated sugar
1/2 cup (125ml) freshly squeezed lemon or lime juice or a combination of both
8 nice size strawberries, rinsed and cut into quarters, plus 4 extra whole berries for garnish
3 ounces (90ml) tequila
2 ounces (60ml) orange liqueur
2 heaping cups of ice

Place water and sugar in a microwave safe bowl or sauce pan. Heat to simmering and stir until sugar is dissolved, set aside and cool.

Place cooled syrup, lemon or lime juice, strawberries, tequila, orange liqueur and ice in the bowl of a blender; blend until smooth.

Pour into chilled wine or Margarita glasses and garnish with a strawberry on the rim of the glass.

Makes 4 – 10 ounce drinks

My strawberries happened to be nice and sweet and this recipe was delicious. Taste your strawberries before blending to determine if you need to make and add more syrup. Increase the syrup by using double or half again as much water and sugar as called for.
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