I continue to make the super easy berry margaritas! You can, too. Fill a pint or quart jar with berries, this was quartered strawberries, top off with your favorite tequila, let sit in the fridge for a week, strain, and enjoy in your preferred recipe. Mine, perhaps?
Homemade red chile, possibly my best batch ever, topped a deliciously rare flank steak, with perfect pintos and homemade tortillas, too. We do alright.
I am a big fan of Korea (the Southern part, anyway) and their wonderfully tasty food and bought a super cookbook by Aaron Huh called Simply Korean. This salad is topped with a close riff on his beef bulgogi patties and my own gochujang dressing. I’ve also made them into some freaking fantastic Korean burgers. Highly recommend.
This is what happens when you mix lye and prickly pear juice (home grown and made) to make soap. It will all eventually be the golden color at the bottom but still feel pretty luxurious on the skin. Chemistry!
Saving the most beautiful until the last, with the sweetest scents of the season for the moment. It has been a slow unfolding here, with us late to clear the gardens of their fall and winter accumulations, unearthing green and ruby shoots aplenty. While I clipped and piled and raked, Greg spread compost from our massive pile, the not-so-magical alchemy of debris and time that makes our garden thrive.
