The last time I was at Gramercy Tavern, I was on a date — and it wasn’t with my husband — so you can imagine, this is going back quite some time. Those were the days when it was nothing to hop on a train to New York City Friday after work, visit some friends, go out on a date (with a guy from another city, no less!) and be back at work Monday morning no worse for the wear. Ahh, the twenties.
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I’ll admit it, I like girly drinks…no beer, hard liquor or shots for me. That’s why when it comes to margaritas, I like mine a little fruity. These here are citrusy and slightly sweet — a much more refined version of the syrupy-sweet, fake tasting margaritas served at many bars and restaurants.
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Sometimes there’s good reason to change a classic, and guacamole is a good example. I’ve always made the traditional version with chopped onions, tomatoes and cilantro — it’s always a hit but all those raw onions take their toll, at least on me. So when I saw a recipe for roasted garlic guacamole in Eating Well, I was intrigued. I wondered, “Could roasted garlic give mild avocados the same oomph as raw onions?” The answer is a resounding yes!
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Kids have the best imaginations. When I told my son I was making chocolate pudding for my blog, he said, “You should do something better than that, like chocolate pudding sundaes with whipped cream and toppings.” Okay, why didn’t I think of that?
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