with a grain of salt

I pulled into my desert house right after my 26-year-old daughter and her friends had driven off after a little Cinco de Mayo girls’ weekend. I was truly impressed that they had left the house just as they had found it. And even more elated when I opened the freezer to find a large bottle of top shelf tequila chilling on its side. Let’s get serious- when do parents ever come home after their children have had a fiesta to find their house cleaner and with more liquor?

I went about my usual home-opening tasks- drawing the shutters, cutting flowers, putting out pool towels. Another is to fill the hummingbird feeder outside the bay window of my kitchen. I have two hummingbirds that buzz the house whenever they see me first drive in. Their little faces appear at each window and sliding glass door beckoning me to give them something to drink.

Right as I was boiling up the sugar syrup for their feeder I thought why don’t I make a little nectar for myself to go with that chilled bottle I just discovered? On his last trip out, my son-in-law-to-be taught me how to make the best fresh lime margaritas. Looking out the window I surmised that it would soon be cinco o’clock for me and my feathered friends.

Hummingbird food is 1 part sugar to 4 parts water. Bring to a boil, cool completely, then either refrigerate or fill your feeder.

Simple syrup for cocktails is 1 part sugar to 1 part water. Just as above, bring the sugar and water to a boil, cool completely and refrigerate until needed.

The breakdown for a fresh margarita is simply 1 part freshly squeezed lime juice, 2 parts good tequila, 1 part Grand Marnier or triple sec, and ½  part simple syrup.

1 part freshly squeezed lime juice.

2 parts good tequila.

1 part Grand Marnier or triple sec.

1/2 part simple syrup.

Stir well and serve over ice or give a quick whirl in your blender with a few ice cubes.

Run the rim of your glasses with a cut lime, then dip in coarse salt.

And pour yourself a cocktail.

It’s always more fun to drink with a friend. olé!