Oh, what? It’s not your anniversary?
Aw, that’s too bad, cause it’s mine and it’s one hell of a day to celebrate it! Three years ago today, my wonderful husband and I were married.
Want to see pictures? No?
And after all that panic and hair curlers, make up and sweaty palms…we were married. It was done. So what’s left to do after such an eventful afternoon? Well, there’s the symbolic first dance of course:
And the cake too…
There’s was some of this:
But mostly, lots of this:
And plenty of this too:
So what does all this have to do with Cinco de Mayo? Well, for me, everything! May 5th is no longer a day to gulp margaritas at waterside eateries, or gobble down bowl after bowl of guacamole, today is a day of celebration!
And yes, I do realize, for some, it is also a real holiday, though Cinco de Mayo is not Mexican Independance Day (September 16th), nor is it a widely viewed holiday in Mexico at all. It seems Cinco de Mayo is more of a way for the rest of the world to celebrate all things Mexican…and I have no shame in that. We all know how much I dig the Mexican fare….so I won’t hold back on the recipes today either.
But do know this: I will not be out drinking margs tonight. Mainly, due to this:
But because I’m such a wonderful person, and I know you might want to drink some margs tonight, I give you my new favourite recipe for a simple blended lime margarita and a vegetarian burrito, in case you get hungry. I’ll be out celebrating my third year in a row of being, wonderfully, happily, blissfully married. Enjoy!
Prep time: 5-10 minutes
1/4 cup simple syrup*
1/2 a navel orange
2 cups ice chunks
dash of salt
3 oz. good quality tequila**
1. Cut peel from limes and squeeze the juices into a blender (this allows for some of the pulp to get in there too).
2. Add orange (peeled of course).
3. Throw in the ice, simple syrup and salt and blend until smooth.
* To make simple syrup, blend 1/4 cup sugar with 1/4 cup water in a small saucepan over medium heat until sugar dissolves. Cool in freezer 5 minutes before using.
** To make virgin margaritas, omit tequila.
Veggie and Bean Burrito
Prep Time: 10 minutes
Cook Time: 30 minutes
small glug of oil
1 clove garlic, grated or minced
1/2 yellow, red or orange bell pepper, diced
1/2 onion, diced
1 19oz can black beans, drained and rinsed
1/2 cup corn niblets (fresh or frozen)
1/4 cup chicken stock
1/2 tsp fresh oregano
1 Tbsp chili powder
1 tsp cumin
1/2 tsp seasoned salt
3 Tbsp cream cheese
2 green onions, sliced
1/4 cup cilantro, minced
2 cups cooked brown rice
1/4 cup salsa
5 large flour tortillas
grated cheddar, Monterey Jack or other hard cheese
sour cream, salsa and guacamole for serving with the burritos
1. In large sauté pan, heat oil. Add garlic, bell peppers and onion. Cook until softened.
2. Add black beans, corn, chicken stock and herbs/spices and continue to cook until liquid has reduced completely.
3. Add cream cheese, stir and remove from heat. Stir in green onions and cilantro.
4. Mix 1/4 cup of salsa with cooked (hot) brown rice.
5. Assemble burrito by layering rice, bean mix and cheese and then wrapping into a burrito (Fold up bottom, fold over one side, then the other, tucking in any loose bits. If you don’t overstuff, you can probably fold over the top and bottom and then the side.)
6. Serve with sour cream, salsa and fresh guacamole.