For whatever reason, tequila, which I abhorred in previous years, sounds fabulous now.
Even the cheap stuff. Lucky us!
2 lime wedges
1/4 c. lime juice
1/4 c. triple sec
1/2 c. tequila
Rub the rims of 2 glasses with a lime wedge, then dip the rims in a dish of course salt. Place one wedge in each glass. In a blender combine the lime juice, tequila, and orange liqueur. Add ice and pulse until well blended. Pour into the prepared glasses.
Tonight’s refrigerator raid actually made for a pretty decent meal when pared with a salad!
Ingredients for 4 adults (or 2 adults and 3 kids):
1 head of fresh garlic, cloves peeled and diced.
2 large yellow onions, chopped.
A healthy bunch of fresh spinach, steams removed, leaves loosely sliced.
3 ripe tomatoes, sliced
2 1/2 cups grated Parmesan cheese
Cook pasta as directed on the package to al dente. In a separate pan, pour enough olive oil to cover the bottom of the pan and add garlic, then onions, with spinach on top. Turn burner onto medium high heat and cover until spinach has wilted. Stir in tomatoes and cook until warmed through.
Drain pasta, and add to the veggies, mix in cheese and season to taste.