Kids Dish

I was really hoping the baby would come early so I could enjoy a Cinco de Mayo margarita but alas, it is not to be. Instead I will leave you with a few celebratory recipes for margaritas for the parents, sparkling limeade for the kiddos, and snacks for everyone.

The Perfect, Potent Margarita
3 oz Tequila
2 oz triple sec
1 oz fresh squeezed lime juice
1 teaspoon powdered sugar
shake with ice until the shaker is frosty. Serve in a glass with a salted rim with wedge of lime. This is not a drink for amateurs. Serve in a glass with lots of ice and let it get melty before drinking if you’re unsure of your ability to handle it.

Sparkling Limeade
1 cup water
2 cups sugar
10-12 limes, juiced and strained
zest of one lime
sparkling water or club soda
lime wedges

To make limeade you’ll need to make a simple syrup. Bring one cup of water to boil and add two cups of sugar. Stir until dissolved then stir in the lime juice and zest. Let cool and set in the fridge.

For each glass of limeade you’ll need about half an ounce of syrup topped with the sparkling or fizzy water of your choice. Adjust the ratio of syrup and fizz to taste. Serve with a wedge of lime

Guacamole
3 ripe avacodos, halved, pitted and peeled
one small onion, chopped
3 jalapeno peppers, seeded and finely chopped
one small tomato, chopped
juice of 1 1/2 limes
slightly more than half a cup of fresh cilantro, cut into smallish pieces (Do not substitute with dried. Yuck. It is better to omit the cilantro entirely if you can’t get fresh.)
salt and pepper to taste

Mash the avocado with a potato masher or fork then add the remaining ingredients, mixing until everything’s combined. Serve with tortilla chips.

Speaking of tortilla chips, I see no reason not to buy a bag (I’m not affiliated in any way, but on the east coast Tostitos brand are the lightest and crispiest), but if you’re by chance some health nut, feel free to bake your own. You’ll need a package of tortillas, some vegetable oil, salt and chili pepper

Cut the tortillas into 8 wedges, brush with the oil, sprinkle with salt and chili pepper to taste and bake at 350 for 12-15 minutes until chips are lightly browned.