The Best Margarita Recipe, Taste-Tested and Texan-Approved

tequila Margarita on the rocksWhen you’re from Texas, three of the four main food groups are lime, tequila, and salt. (The fourth is straight-up enchiladas.) Suffice it to say that I’m no stranger to the sweet-tart heaven of a margarita done right. (The main character in my novel Blue Straggler isn’t, either.)

I’ve had margaritas made with sweet-and-sour mixes. I’ve had margaritas made with Lone Star beer. I’ve had blue margaritas and strawberry margaritas and cucumber margaritas and prickly pear margaritas. I’ve enjoyed frozen margaritas, swirled-with-sangria margaritas and on-the-rocks margaritas.

And they are not all, as they say, created equal.

In honor of the two-year anniversary of the publication of Blue Straggler by 30 Day Books, I’m sharing what I consider to be the best, simple margarita recipe on the planet.

Let me know if you agree!

The Blue Straggler Margarita

Run a juicy lime wedge over the rim of a cocktail glass and dip the rim of the glass in coarse sea salt.

In a bowl, whisk 1 tablespoon light agave nectar with 1 tablespoon filtered water and 1½ tablespoons freshly squeezed lime juice.

Pour the nectar mixture, along with 1/3 cup 100-percent blue agave tequila, into a shaker. (Do not settle for cheap college-days tequila. You’re a grown up!)

Add ice and shake.

Pour liquid only over fresh ice in your salt-rimmed glass. Add a final squirt of lime on top and drop the wedge into the drink.

Sip while listening to the Marty Robbins’ song, El Paso, or Down on the Rio Grande by Johnny Rodriguez.


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Good Enchiladas Are a Powerful Thing

There’s a scene in my novel, Blue Straggler, that involves Tex-Mex food, which every Texan knows that, when done right, most specifically enchiladas, can be a gift straight from heaven. Here’s an excerpt from that scene:

I convince myself to get out tonight. What I would prefer to do is curl up on the couch with a box of Godiva chocolates and Casablanca. But I promised Rudy I’d join him, so I throw on a pair of jeans and leave the house. The draw of enchiladas is a powerful thing.

The restaurant is packed. Dusty piñatas hang from the ceiling’s cedar beams, and paper-mache flowers in green and pink are gathered in Mexican pottery around the restaurant. Every table—wooden and scarred and square—holds a black, cast-iron pot of salsa and an orange plastic pitcher of beer.

Making my way through the crowd, I dodge waitresses balancing platters of sizzling beef. I can just make out Rudy’s red head in the back corner bobbing around like a fishing cork, watching for me. Next to him, his blonde-haired guest is flushed from what looks to be several pitchers down.

Wolfgang—I swear that’s his name—shouts “nice to meet you.” Mariachi music blares from speakers near the kitchen, competing with the low-octave hum of the Friday night crowd.

At this point, I don’t know if I would call Wolfgang engaging, but I decide he could be quasi-appealing, especially next to the glow of the orange pitcher.

“You look like someone I should know,” he says, and I try to block out that he’s using a Worst Pick-Up Line from a list circulating on the Internet.

“You’re from Colorado?” I ask, not all that interested. Probably because burritos are being served at the next table.

Wolfgang leans toward me, his thick brows drawing closer together as he speaks. “I’m just in town for a few days.”

I try to draw my brows together like him. But as usual, I’m reasonably sure I’ve contorted my face into some kind of scowl. Rudy laughs; he knows exactly what I’m trying to do.

“Why the scowl?” Wolfgang asks.

“I’m thirsty,” I say.

“Drink up.” He pours me the first of what I expect will be many.

“A toast to new partnerships,” Rudy holds his cup above the table. Wolfgang touches his cup to Rudy’s and looks for mine. I’m pouring myself another.

In honor of Bailey and Rudy, I’m sharing my own enchilada recipe, which I’ve been told is pretty darn good. So good, in fact, that they have an ego all their own.

Look, I’m just saying people ask me to make these. A lot.

Warning: This is not an exact science. It’s more like an art …

Kathy’s World-Famous Enchiladas

Brown 2 lbs. ground sirloin in 2 Tablespoons of oil with two medium chopped red onions, 1 green pepper (chopped), 1 red pepper (also chopped), 3 cloves of garlic (you guessed it  – chopped), ½ cup salsa (I use Pace medium chunky), a dash of Tabasco, a shit ton of cumin powder (probably 6 – 7 Tablespoons), 1 large jalapeno (chopped – add more if you’re a badass), and 1 can black beans (drained). Bonus points if your black beans have some Mexican spices in them.

Add 7-8 Tablespoons of GOOD chili powder. (Do not, I repeat, do not use Walmart Great Ffing Value chili powder.) Add 7-8 Tablespoons of water to get it all saucy and such. Do not add too much water or you will ruin EVERYTHING. No pressure.

Simmer about 30 minutes uncovered. Drink some good beer while waiting … or sip some tequila if you’re feeling like a real rebel.

Coat a white corn tortilla in the meat sauce then put in a scoop of meat sauce and some grated cheese (I suggest pepper jack, medium cheddar, or Colby jack or a combination). Then roll that sucker like dice (not really), and place in a long casserole dish. Repeat until you’ve filled up that dish with rolled tortillas full of meat and cheese goodness. You’ll be placing the filled and rolled tortillas side by side. Put a bit of meat sauce on top of them as you are adding tortillas to the dish, to keep them from coming unrolled. (There’s a marijuana joke in there somewhere, I’m sure.)

Top with remaining meat sauce and lots of grated cheese. Don’t be stingy with the cheese. This is not the time to count your Weight Watchers points.

Bake at 375 degrees until things are all bubbling and cheese is melted.

Behold, heaven on earth. Accept your applause.


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Poetry and Irony

I was looking through some old writing files tonight and found a poem I wrote back in 2003. Sadly, it reminded me of the recent catastrophic flooding folks here in Colorado experienced last month. Isn’t it sad that sometimes everything you know has to be ripped away from you before you can begin to rebuild?

Bed Unmade

Drying, cracking, ribbon like,

a creek bed unvisited

by the very one who owns it.

Aching, looking, a young girl’s search

timelessness, quietness, seeping in.

Rocks and mold, age-old formations,

pebbles between her middle toes,

insects crawling among the lines.

Then rainfall arrived

and arrived, and stayed late;

foaming clay-mud swirls

filling a crisp canvas

and erased the lines

betrayed the ants

silenced the quiet

and swallowed the land,

unmade the bed,

sheets all torn

pillows swimming

only to slip back and taunt again.


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Memories Like Soup

Tip: Do not search for soup images while you are hungry.

Tip: Do not search for soup images while you are hungry.

Isn’t it interesting the memories that your brain’s cerebrum chooses to hold on tight to well into adulthood?

I mean, sure, there are the obvious high points, like the night of your high school graduation. (I still remember what I wore under my black gown, do you?) There are the low points, like the first time you experienced the loss of a childhood cherished pet. (Oh Champ, I still mourn you. Such a good, good dog.)

But there are also those weird little memories that, in the big scheme of life, tend to seemingly have no meaning. Yet, they emerge when you least expect it and become symbolic somehow.

I had one of those memories pop up this weekend.

My son wasn’t feeling great, and we were snuggling together on the couch, reading, in the early evening, having just eaten supper, most of which he didn’t touch. And then for whatever reason, I began to remember being really sick on a rare cool and rainy fall Sunday in South Texas when I was maybe 9 or 10. I remembered being curled up on the living room couch, coughing, with my Snoopy pillow against my cheek, while my dad watched the Houston Oilers in his recliner and snacked on peanuts.

But mostly, I remembered my mom in the kitchen (not unusual, as she spends most of her waking moments there still to this day), making my favorite creamy potato soup. We’re talking smooth, rich, perfectly homemade potato soup. Soup that’ll smooth the rough edges off your soul with just a cupful. No lie.

I swear, I could smell it simmering. I could hear the spoon against the stainless-steel side of the soup pan as she stirred it. I don’t remember actually eating the soup that Sunday, and I don’t recall any of the conversations that might have gone on around me. But I do vividly remember Mom making that soup … for me.

So, here in Colorado, I handed the Stinkbug over to his dad, who was also watching football on TV, in a recliner. And I quickly drove the 20 miles to the grocery store for ingredients. Then I came home, and at 8 p.m. on a Sunday night, I began to make my son’s favorite homemade chicken noodle soup.

I could say that I did it because I want a Mom of the Year award. (Do they give those out? Because that’d be cool.) Or I could say I did it because I knew he’d likely be even sicker tomorrow, and the soup would comfort him. (Prediction verified, darnit.)

But somewhere inside, I know the real reason I made that soup. It’s because some day, I’d love for him to be holding his own sniffling kiddo on a cool fall Sunday (maybe they’ll be watching football)  – and I hope, in that moment, he’ll think of me and smile.

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PS: Thanks, Mama, for making that soup that day. Just in case I didn’t tell you because I was a snot-nosed, smart-ass preteen. Which is unlikely, right? But just in case.


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You Must Try This Recipe: Shrimp Tacos With Corn-Avocado Salsa

Photo credit: Iain Bagwell, from http://www.cookinglight.com/food/quick-healthy/quick-easy-mexican-recipes-00400000054866/page26.html

Photo credit: Iain Bagwell, from cookinglight.com

This evening, my husband, son and I made the most awesome, fresh-tasting summer meal. And let me say right now that, being a South Texas girl with a Mama who cooks better than most professional chefs, I rarely rave about a taco recipe because who could ever improve on hers?

Well, this one comes close. We adapted from a Cooking Light recipe and made it our own. (The magazine called this “Mexican food,” by the way, and it’s not. It’s more California Meets Texas food.) Regardless, I highly recommend. And the greatest part is that it had plenty of smaller jobs that our son could handle. He was very proud of his lime-sour cream sauce.

Try it while the summer corn is still in season!

Shrimp Tacos With Corn-Avocado Salsa

3 ears of fresh sweet corn, cut off the cob

2 tsp. olive oil, divided

1 cup chopped green onions

1 cup chopped cilantro

Juice of 1 lime, divided

1/4 tsp. salt

1 tsp. coarse ground black pepper, divided

Dash of cumin, chili powder and garlic powder

1 large avocado, diced

1 lb. frozen shrimp (tails off) – defrosted

4 oz. sour cream (light)

White corn tortillas

1/2 cup canola oil

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Mix corn with 1 tsp. of olive oil, spread in a roasting pan. Broil on high about 8 minutes until corn is lightly browned. Let corn cool.

Combine corn, avocado, cilantro, green onions, salt, 1/4 tsp. of black pepper, and juice of half a lime. Mix carefully so it doesn’t turn to mush!

Combine 2 tsp. of lime juice with sour cream to make the lime-sour cream sauce. Mix thoroughly. Kiddo says for about 15 minutes. “That’s how I got it perfect,” he says. Mom says 30 seconds at most. 🙂

Toss shrimp into sauté pan with remaining olive oil and add spices and the remaining juice in the lime. If the shrimp is making a ton of liquid as it cooks, pour off a good deal of the liquid as you cook. Cook the shrimp, stirring/tossing, for about 6 minutes or so – or until done.

Meanwhile, fry the corn tortillas in the canola oil until they are just beginning to get crunchy – you want them soft enough to bend easily still.

Top each warm tortilla with the corn-avocado mixture and a drizzle of the lime-sour cream sauce.

Enjoy with a light ale or ice-cold Dr Pepper, of course.

MMMMMMMMM.

 

 

Texas Women Bloggers


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It Ain’t the Riviera, but It’s Mine

Due to limited funds (I need a KickStarter campaign for my life), our family’s summer vacation this year needed to coincide with buying three plane tickets home to Texas to celebrate my parents’ 50th wedding anniversary.

We talked it over with great seriousness. I suggested a cabin on one of the lakes around Austin, or the San Antonio Riverwalk after the big party in my hometown. My husband suggested anywhere there was air-conditioning and tequila. Our son, however, was all about a beach.

We’d taken an awesome trip to Florida when he was not even 2 years old, and he’s seen those pictures time and again. But he can’t remember ever being near the ocean. And the kid wants to be a marine biologist (this moon cycle at least).

So, being the Perfect Mom that I am (ha), we decided to book a place somewhere along the Gulf Coast that was not more than a few hours from my parents’ celebration.

Heading out on the ferry from Galveston.

Heading out on the ferry from Galveston.

An Internet search led me to research Crystal Beach on the Bolivar Peninsula. It’s an island accessible only by ferry from Galveston. I’d spent a good deal of time in Galveston back in the day but had never been to the peninsula. Even if I had, I probably wouldn’t have recognized it now: It seems Hurricane Ike pretty much wiped out the island five years ago. And when I say wiped out, I mean, WIPED OUT. (You can see pics here of the catastrophic damage.) But the area was rebuilding, and I liked the idea of supporting that. And because there aren’t many services/amenities there yet, prices were reasonable, and I found a cute little beachfront house for less than we’d pay for a condo in Galveston or Port Aransas. So I booked it.

My husband was not all that excited about this excursion. You see, as an Air Force brat, he grew up with the perfect sand beaches and clear blue waters of Hawaii and Florida. He hadn’t heard great things about the Texas Gulf of Mexico. (I didn’t even tell him that the area was known for shark breeding …no sense adding that to his list of why-we-should-not-gos.)

View from our deck of an ice-cold Dr Pepper. Oh, and the ocean.

View from our deck of an ice-cold Dr Pepper. Oh, and the ocean.

But I convinced him, and we packed up a boogie board, summer sausage (see my post about that here), Throwback Dr Pepper in bottles, and a large amount of limes and tequila and headed to Crystal Beach.

My report? It was really just lovely. The water isn’t Caribbean-blue, for sure, and depending on how much churn was going on, it could look like chocolate milk, but it was warm ocean bath water with perfect-sized waves for family fun.

Pure future marine biologist joy.

Pure future marine biologist joy.

The beach was not white, but it was fairly void of beer cans and jellyfish and pretty great for castle-building. There was, as predicted by others, lots of seaweed, which some people see as an eyesore. But my son found its abundance great for catching ghost shrimp by shaking clumps of it into his fishing net.

The temperature was perfect for June, mosquitoes weren’t biting, and with the Gulf breeze, sitting on the deck at night, listening to good music, was the epitome of relaxation.

Surf was up.

Surf was up.

Unlike Port A and parts of Galveston, the beach was not crowded, and there were no drunken parties and wet t-shirt contests going on around us.

But here’s what I loved about Crystal Beach the most: Over the course of a few days, our son found a family of three sweet little boys to play with, and we parents got to hang out with the parents and grandparents. The family was from East Texas, and they welcomed us into their little part of the beach with open arms. I watched as my son, an only child, played in the waves and fished for minnows and crabs and dug in the sand and flew his kite with his new friends. I watched his smile light up in ways that it simply can’t when he plays with his parents (even though we’re pretty darn fun, if I should say so myself.)

Fun with new friends.

Fun with new friends.

Meanwhile, I laughed and soaked up the humor and kindness and thick Texas accents of our new friends, one of whom reminded me so much of my grandmother, I had to fight back tears a few times.

I listened to the stories they told — stories, I’ve found, that you just can’t get anywhere but Texas — drinking stories, fishing stories, kid-gone-wrong stories, small-town stories, trailer-trash stories, oil-rig stories, down-on-your-luck-four-wheel-drive stories, and stories about how family sticks together no matter what … and how when it comes down to it, home is what keeps you grounded.

Even when a hurricane takes everything but your foundation away.

Happy summer, y'all.

Happy summer, y’all.


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The Best Gift My Dad Gave Me

My rough-around-the-edges, Texas-rancher dad spent 25 years or so in a house with four females (and one bathroom for most of that time), and I never once heard him complain.

As he said to me when I recently asked him what the secret was to being married to my mom for 50 years, this is his philosophy: “I try to keep my head down and my mouth shut.”

Did I mention he’s fairly funny, too?

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My dad with child-labor ranch-hand.

He probably learned that mantra in the Army, but hey, it’s not a bad plan. It’s also one that failed to sink in with his middle daughter. But ironically, I think I actually owe a good part of my outspoken nature to my dad.

You see, he may look to the world like a Tony Lama-boots- and Stetson hat-wearing good-old-boy from Waelder, Texas. But my dad is a highly intelligent man who, in partnership with my mom, gave us all an extraordinary gift: He made his daughters wholeheartedly believe that we could be anything we wanted to be, that we could do anything we set our minds to. As long as we worked hard and used our brains (that he helped cultivate, I might add), the world was ours to conquer.

In fact, I didn’t even really believe that sexism existed out there in the world — that girls were sometimes treated differently, as somehow less — until I got to college. You can imagine my anger and downright shock when I encountered blatant discrimination from a professor at Texas A&M. It was only then that I realized being a girl meant I’d need to work even harder to get to where I wanted to go.

But that was okay, too. Because my dad also taught me that no matter what life throws at you, you work through it. No matter how much something hurts, you find your grit and get up again the next morning.

Here’s a prime example of the kind of father my dad was when we were growing up. I decided on a whim one day, at age 17, that I wanted to work at the local radio station as a DJ. I had no experience, of course, or any idea of what the job entailed. But why would that have stopped me?

I didn’t ask my parents about the idea; I just headed down to the station and pitched myself to the owner, who just happened to need someone for the late-night shift — as in signing-off-at-midnight-with-the-national-anthem night shift. Neither of my parents blinked an eye when I told them about my new gig, and I started the following week.

I had my own wheels by then, so I didn’t need a ride to and from the station. And yet, every night, once I’d signed off the air, as I’d lock up the station alone and walk out to my car, I’d see my dad parked a few yards away in his old Chevy, just waiting. Maybe listening to some Waylon Jennings or CW McCall, or reading a Larry McMurty novel by the humming street light. Night dew already on the windshield, crickets chirping all around. I’d smile at him, give him a little wave, and then he’d follow me home.

He never once said I couldn’t do that job because it was dangerous, leaving the station so late, by myself, when everyone in the two-county broadcast area knew exactly where I was and when I’d be heading home. He never suggested I do something a little more ordinary, like a normal junior in high school might do.

He never said a word.

He was just there. Making sure I was okay. Even though it meant he had to stay up late, too.

He was just, always, there.

I knew he had my back, even though he’d raised me to be fearless.

smallerpa and mnacphotfixo

Handsome grandpa, unknown stinkbug grandson

Now, when I think about how I’m raising my own son, I’m using that as my guide. Be fearless, kid. Grab your crazy idea and go for it. But I’m here. I’m always here. Just in case.

My dad may not be a man of many words, unless he’s telling old Army stories, but he certainly knows how to raise little girls to be headstrong, independent women who rarely take no for an answer.

Thank you, Daddy. (Yes, we all still call him that. We were raised in Texas, remember.)

Thank you for being our head-down, mouth-shut, loving hero who inspired us to be who we are today.

I kind of think that, even now, in your seventies, you’re still the glue that holds us all together.

Happy Father’s Day.

 

 

 


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My Novel Wins [Gulp] a National Award

cover A Good kind of knowingCan I get a woohoo? How about a yeehaw? My latest novel, A Good Kind of Knowing, has won top honors from the National Federation of Press Women in its 2013 national writing competition. The book won first place in the Novel – Adult Readers category. The awards ceremony will take place this August in Salt Lake City. Earlier this year, the novel won the state competition, and that news was exciting enough. But national? Wow. I’m stunned!

To celebrate, the novel will be only 99 cents as an ebook on Amazon for a few days, so tell your friends, family, enemies, dogs, llamas, etc. Here’s the link.

Thank you so much for believing in my work. A national award is groovy, but whether you are a new reader or an “old” reader, your support is what matters most to me.


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Free Kindle Promotion for A Good Kind of Knowing

cover A Good kind of knowingMy latest novel, A Good Kind of Knowing, has been out now since October (in ebook, since December in paperback), and this is the first time it’s been offered free as an ebook via Amazon. It’s a free promotion in advance of my blog tour, which begins next week.

If you’d like to try the novel, risk-free, this is when to download! The promotion goes from April 4 through April 7.

 

 

Here’s the link: http://www.amazon.com/dp/B009V3G93O

The book currently has 35 reader reviews on Amazon and a 4.5-star average rating. (Thank you, readers, who have offered your heartfelt reviews!) A friend recently told me that it was the most moving book she’s read in a long time. Wow. Just. Wow. So pleased with that kind of response to my work.

Feel free to share this information with friends. For every download, I hope that person enjoys the story enough to tell a friend.

Oh, and you don’t have to have a Kindle to get the free download. You just need to add the Kindle app to your iPad, android tablet, iPhone, desktop computer, whatever. You can get the free app here.

Thanks, always, for the support!

 

 

 


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This Serenity Break Is Brought to You by the Beauty of Colorado

5photoSo many of my friends back home always ask when I’m moving back. “Don’t you miss Texas?” they ask. And yep, I do. I miss many things about where I grew up. But here in Colorado, I can breathe. That’s the best way to explain it, and it has little to do with the air quality and everything to do with my need for this kind of beauty. (photos taken at Garden of the Gods in Colorado Springs last weekend).

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