I was a self appointed margarita tester on a recent trip to Casey Key in Nokomis, Florida. I love anything lime flavored, and as margaritas definitely impart a tropical vibe, they were my beverage of choice for the week. What I did not realize is that every establishment appears to have their own version of the perfect margarita.
Our evening dinner locations ranged from casual family grills to upscale dining choices. These restaurants turned out my top three favourite margaritas. The only thing they had in common was the lime and tequila, with other ingredients creating the uniquely delicious concoctions.
Fishbone Grill offered the tastiest food (if you are into seafood) as well as the fanciest atmosphere and service, but the margarita was kind of boring. While the fancy presentation of the margarita at Mi Pueblo had my hopes up, the flavour was just ok. Delicious Mexican food and the authentic atmosphere almost made up for my disappointment. Gecko’s Grill & Pub version of a margarita, garnished with a (rubber) gecko, was the most delicious concoction of lime, tequila and “je ne sais quoi” The food was superb too, especially the ribs that literally fell off the bone and melted in my mouth.
Margarita taste tester was a tough job, but I was happy to do it. Deciding what to make and preparing dinner can be tedious for even the most organized and creative person, so I am happy to relinquish that job when travelling.
However, my bathroom scale may convince me to revert back to the original job now that I am home. Booooooring!
I made this delicious gluten-free quinoa salad for Easter dinner to have with my turkey when everyone else was having stuffing. I found the recipe online at allrecipes.com It is easy to make ahead of time and makes a good lunch the next day too! If you don’t like some of the ingredients, take them out or switch them up, but be sure to leave the quinoa, lime, curry powder and cilantro for the unique flavor…
Ingredients for six servings:
1.5 cups water
1 cup uncooked quinoa
1/4 cup chopped red pepper
1/4 cup chopped yellow pepper
1.5 tsp curry powder
1/4 cup chopped cilantro
1 lime, juiced (or equivalent amount of bottled juice)
1/4 cup toasted sliced almonds
1/2 cup minced carrots
1/2 cup dried cranberries
Cook the quinoa: bring the water to a boil in a saucepan, pour in quinoa. If you don’t have fresh cilantro, you could add the paste type (found in most produce sections) to the water with the quinoa at his point. Cover and simmer 15 to 20 minutes, until water is absorbed. Refrigerate the quinoa in a bowl to chill it. Stir the remaining ingredients into chilled quinoa and serve…
Loreeebee is the mother of three sons, residing in Kanata, Ontario, Canada. She is the proud owner of GARDENS4U, and spends most of her time designing, planting, and restoring gardens. Her other interests include reading and writing. Please check out her website at www.gardens4u.ca