Wine Coolers & Website Wrangling When It’s Hotter Than Hell, Y’all”

Limeade cooler

It’s a bit cooler here in Nashville, but while it was so bloody hot I managed to get lots of indoor stuff done..homey chores…office work. I cleaned up my desk….I found this little tag I had attached to a pitcher of “Basil-Limeade Wine Spritzer” that I had taken to a potluck gathering last summer and remembered how refreshing it was…maybe it’s time to make another batch.

There are no real measurements, just gather the ingredients in the tag and mix and taste until you like it. Serve over an ice packed glass. Sip and cool down.

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I also finally got to finish up my new website design and get it live…see images below and hop over for a visit when you have a second…www.teresablackburnfoodstyling.com. I really love working on things like this…noodling…especially on a hot days.

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August is now a lot of memories and September is before us. There is lots of turmoil as well as goodness in the world. We are soon having an election for a new President here in the United States. I support Hillary Clinton for President and I hope you will ponder this and vote for her as well. Do the most good for the most people as often as you can. Read between the lines…ask questions…think peace. Do right.

Happy Labor Day Y’all.

Basil-Limeade Wine Spritzer-Cooler

  • Servings: 8-10
  • Difficulty: easy
  • Print

Limeade cooler

Directions:

  1. Chill a bottle of Pinot Grigio white wine or a Rose.
  2. Slice 2 limes into wheels & cut these in half. Squeeze the juice from 4 more limes and add to a pitcher.
  3. Add some sugar…about 1/4 cup at the most… to the pitcher along with some fresh basil leaves and stir until sugar has dissolved.
  4. Pour chilled wine into the pitcher & stir well. Add lime slices.
  5. Right before serving add seltzer water to the pitcher. Pour mixture over glasses filled with ice. Garnish with basil leaves. Ahhhhhh….aren’t you cooler already?

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Travels in the Yucatan – La Flor de Santiago Salsa

 

Yucatan & Quintana Roo 2011
Merida, Cancun, Playa del Carmen, Progreso, Campeche, Muna, Chetemal, Mahuahual, Xpuha….
In the heart of Merida near the Mercado, is one of my favorite restaurants, La Flor de Santiago.
Steaming cups of cafe au lait, freshly made pastries, huevos, frijoles negros, mango, papaya, pina…all make this a favorite of local residents.  Stepping  from the morning already warm street into the darkly cool interior of La Flor de Santiago was the perfect start to what turned out to be a perfect day.
Radish Salsa from La Flor de Santiago

There is always something memorable to eat and this visit was no exception. Along with abundant choices for breakfast there was a really unusual and delicious salsa made with radishes. It was a bit sweet, salty, crunchy with a hint of oranges & limes. I had it with my eggs and went back for more. I keep a little notebook with me when I travel to jot down recipe ideas or recipes that I find and want to try at home. I call my version, “La Flor de Santiago Salsa”.
Ingredients you will need:
12 Radishes, washed and trimmed & diced
1/2 cup chopped fresh cilantro leaves
Juice from one orange
Juice from one/half lime
1 tsp raw or brown sugar
1 tbsp balsamic vinegar
salt & pepper to taste
1. Put orange & lime juice in a mixing bowl. Add diced radishes.
2. Add chopped cilantro, 1 tsp raw sugar & 1 tbsp balsamic vinegar, salt & pepper.
3. Stir ingredients together, cover & chill for at least 1 hour before eating.
Serve as a side for grilled or baked fish or chicken, or eat with crispy tortilla chips.
I coated a piece of fresh tuna with herbs de Provence and pan-seared it in a bit of olive oil, adding some fresh mango slices along with my radish salsa.