HAPPY FRIDAY THE THIRTEENTH!!!
Friday is finally here again. Thank Goodness. Hopefully the 13th means nothing but good luck.
I am here today to drop a boozing revelation on y’all.
When in town for our friends Mandi and Jim’s wedding in October, we stopped at Taco Lu in Jacksonville Beach for lunch. I asked our waitress for a recommendation (the margarita choices were seriously overwhelming) since I don’t like very sweet drinks. She recommended the Skinny Saint margarita made with St. Germain.
It was ah-mazing. Perfectly sweet, with a hint of something else (elderflower, obvi). Anyway, I set a goal to recreate it at home. After some experimentation, I think I got it right.
Please note that I am the FURTHEST thing from a professional bartender. I am actually very, very far from an amateur bartender. I generally stick to my homeboy Jesus’ favorites: water and wine. But this is worth pretending I know what I’m doing.
St. Germain Margarita Recipe
– one part tequila
– two parts St. Germain
– juice of two limes
Place ingredients in a mason jar (because it has measurements on the side!), then fill the rest of the way up with ice. Put on the jar lid tightly and shake it like a polaroid picture. Remove lid. Dress up the jar rim with salt if you’re fancy. Drink up.
I had my margs with a homemade quesadilla that got me hooked on the ‘dillas for over a week. Side note/funny story: Wheat’s aunt and uncle thought I was preggo because I posted a picture of this quesadilla on Instagram and said I couldn’t stop eating them. They announced to the family at Thanksgiving that we were “with ninos” based on this assumption. I guess when we really do decide to have kids I’ll have to have a Mexican themed gender reveal party or something. Totally normal.
Anyway, for the bomb.com quesadilla, I browned some sausage in a skillet and drained it over paper towels, and caramelized some onions in yet another skillet. Finally, I placed a tortilla in a large (dry) cast iron skillet, topped it with sausage, caramelized onions, shredded cheddar and some fresh goat chèvre, sprinkled it with some dried cilantro, then topped it with the other tortilla. These were some of the best ‘dillas I’ve had in ages! Cook until the cheese melts.
Guacamole was also necessary, obvi. One avocado mashed with half a tomato, chopped, plus cilantro, salt & pepper, and some ground cayenne pepper (just a smidge!).
All totally legit reasons to make me crave Mexican night again, sans baby + margaritas.
I’ll drink to that.