Strawberry Mockaritas

No, that isn’t the Boston accent wearing off on me.  I’m calling these mock-aritas because I didn’t put any alcohol in them.  You’re welcome, of course, to add any kind of booze you like.  I just don’t partake of the spirits.  That being said, I’m in Virginia looking for a house right now (that’s right, it looks like we’re headed for May-hem!!! again this year) so I’m going to keep this post short and sweet.

Here’s what you’ll need:

2 cups chopped strawberries
¼ cup lime juice (probably 2 limes)
½ cup simple syrup
(½ cup sugar + ⅓ cup water)
1 cup ice

To make the simple syrup, combine ½ cup sugar and ⅓ cup water.  Stir them over medium heat until the sugar is completely dissolved and the mixture comes to a full boil. 

Turn off the heat, and with a vegetable peeler, cut a strip of peel from one of your limes.

Then drop it into the hot syrup. 

Allow that to cool, and then refrigerate it so that it’s nice and cold.  When you’re ready to make the drinks, hull your strawberries.  Chopping really isn’t necessary, but I wanted to get a measurement, and you can’t do that if they’re whole.  It was about a half pound of strawberries.

Throw the strawberries into the blender along with the lime juice, simple syrup, and ice.

And let ‘er rip!

Now for the rim.  Run a lime wedge around the top of the glass.  (Yes, this is a cheap plastic one.  It’s all I could find on short notice so I had to make due)

I know most restaurants serve strawberry margaritas with sugar on the rim, but trust me, salt is WAY better.  If you haven’t tried it, you must, and if you still insist on using sugar, you can follow the same steps.  Just don’t tell me about it.  So, make yourself a nice ring of salt on a plate then turn the glass over and place the rim into the salt. 

See?  Perfect rim job. 

Pour the strawberry mixture into the glass. 

Garnish with a slice of lime, and enjoy.  Sweet, salty, fruity, tangy, these strawberry mockaritas are seriously fabulous. 

So, what’s your favorite drink?

Egg McMuffin without the McCrap

These have been a major lifesaver for me while living in a hotel, but they’re great for everyone.  I mean, who has a lot of time to spend making breakfast in the morning?  And I'm sure I'm not the only one who wants something warm from time to time.  I haven’t ever timed it, but I bet you could whip one of these yummy sandwiches up in about 5 minutes, and it’s even portable, so you can take it with you, or send them with the kids. 

Here’s what you’ll need for each sandwich:

1 English muffin
1 Egg
2 slices of ham
2 slices of cheese
Salt and Pepper

This is going to go fast, so stay with me.  Split your English muffin and pop it into the toaster.  Crack the egg into a bowl, add a teaspoon of water, and sprinkle with salt and pepper.

Hopefully you have better salt and pepper than what this hotel has supplied.

Better than nothing, I suppose.  Now, take out a fork and scramble the egg.  I like mine to be well beaten so it’s fairly consistent in color. 

Pop the bowl into the microwave for 1 minute.  Don’t be surprised to see it puff up while it’s cooking.  When you pull it out, it should look about like this:

Run your fork around to loosen the egg (this is easier if you butter the bowl before you begin, but I didn’t) and flip it over.

As you can see, it’s still a little undercooked.  That’s ok.  If it’s cooked less than this, however, put it back in the microwave for another 15 or 20 seconds before continuing.  Put your two slices of ham on top, and pop it back into the microwave for 20 more seconds.

Now comes one slice of cheese. 

Then back into the microwave for 10 more seconds.  By this time, your muffin should be nice and toasted.  I like to spread butter on mine, but it’s not a requirement. 

Place the other slice of cheese on the bottom half of your English muffin.

Pull the bowl out of the microwave, loosen the egg from the bowl again and place it right on top.  The cheese will melt beautifully from the heat of the egg. 

On with the lid, and eat or wrap up to take with you.  I like to cut mine in half and pair it with a glass of fresh squeezed orange juice.