Mojito (say it with an accent)

Out of necessity, I have recently become hooked on mojitos - this is due to a very aggressive mint plant in a window box.  Once the mint dies or they make an aggressive tequila plant, I will switch back to my beloved margaritas.  Til then, I am a mojito gal.

What you need:
fresh mint
silver rum (do NOT get crappy rum...trust me on this.  There is not enough in a mojito to cover up crap rum)
soda water
sugar or sweet n low
lime juice

Step 1: Put on your helmet and padding and wrestle a sprig off your mint shrub/tree.  Pop it in a glass.

Step 2: Add a tsp of sugar or 2 packets of sweet n low.

Step 3: Add just enough soda water to cover the sugar (VERY little)

Step 4: Use a pestle or similar implement to muddle the mint, sugar, and soda water.  What is muddle?  Smoosh it with force so that the flavors all seep out and mix.

Step 5: Add rum:soda water in a 1:3 part ratio.

Step 6: Squirt in lime juice to taste (I like it more tart, so .5-1 tbsp, and then stir.



If you want to do a less traditional route, you can add a splash of fruit juice or include fruit slices in the muddling step.  Play around with it to find your favorite flavor!

Mojito with a splash of Light Cranberry Juice

Do you know what mojitos go well with?  Lamb. 

Beet the heat

There are a few foods that I will always associate with old people, the top three of which are prunes, metamucil, and beets.  Due to the severe emotional trauma and constant state of denial that accompanied my last birthday, I was understandably dubious at the thought of incorporating one of the triple threats into my diet.  After a long and possibly schizophrenic debate, the argument of "beets are pretty!" won out over "only old people like beets."

So, after deciding that I could eat beets and still be young, I faced my next problem: I am terrified of root vegetables.  I love eating them, but I have had one-too-many kitchen disasters that usually stem from (haaa get it?) potatoes.  Beets are from the potatoe's domain, and therefore, they are to be feared.  I am a litigator who fights the good fight against ambulance chasers, and I used to spend my time throwing violent criminal offenders in jail...none of that scared me, but root vegetables remain a constant, haunting horror.

I decided that beets were a great way to face my fears, because unlike stupid potatoes, beets at least pretend to bleed when you stab them, thereby making the victory satisfying and dramatic.  Beets are my first step up the rickety ladder of the root vegetable family.  I can do beets.  I own beets.  Beets now fear ME. 

Step 1: locate beets.  When you fail to get to the farmer's market on time (due to the mojito recipe that you can see in the next entry), you will then proceed to three different grocery stores before you locate your veggie prey.  While you are at the store, pick up a really stiff nail or tub brush - plastic bristles.  Make sure you keep that brush where your visiting mothing is not tempted to use it to scrub the sink.

Step 2: Cut the stems off with scissors and size up your roots.  They are ugly and dirty in their natural form, like a Real Housewife.  Preheat the oven to 350.

Step 3:  Under running water, use your stiff brush to aggressively scrub the beets.  Don't get carried away or you will waste beet (guilty).  Purple juice is going to start running down the drain, and the beets will turn a deep purple on the surface.  When they are purple all over, they are clean.

Step 4:  Place the beets into a deep casserole dish.  Most of my beet bunches have consisted of 3-4 beets.  Pile them all in there and cover them with water.  Place a cover or foil on top of the dish (keeps in the steam/water)

Step 5:  Place the casserole dish on top of a cookie sheet in the oven.  Cook at 350 until the beets are soft to the stab of a fork - this depends on your beets, but it is typically 1.25 - 1.5 hours

Step 6:  Slice the beets on a plastic cutting board.  THE JUICE WILL STAIN WOOD.  Wipe up the juice overflow as you go to avoid repainting your kitchen to match the new color scheme.

Step 7:  Serving options -you can eat them plain, over a salad, over sauteed spinach (strangely it works), with crumbled goat cheese, or with my artichoke dipping sauce mentioned earlier.

Beets with crumbled goat cheese

Cooked beets will last in the fridge for about a week.  I won't tell you what to expect the next morning...it explains why old people like them so much.  Do not be alarmed, do not go to the emergency room, you are not bleeding internally.

Sidenote: dobermen also love beets.