There is something refreshing about hand-picking your own fruit and vegetables at a local Mexican meat market on a scorching summer day by the beach and returning home in the early evening to make homemade salsa. I love the event of cooking equally as much, if not more, than enjoying the end result. If the day is hot enough, the salsa doesn’t need to be. That is the idea that led me to to the creation of this sweet but tangy mango-pineapple salsa. It’s quick, fresh, and good enough to eat with a spoon.
Ingredients:
1 cup pineapple
1 cup mango
1/2 cup diced red bell pepper
1/2 diced green bell pepper
2 tablespoons chopped cilantro
2 small squeezed limes
3 tablespoons chopped purple onion
1 tablespoon finely minced jalapeno
black pepper and a dash of extra virgin olive oil
*Chop and combine all ingredients. Serve over fish or chicken, in tacos, or with tortilla chips.
Moscow Mule
Much like cooking, the event of making a drink is always intriguing. I like the distinct glassware, garnishes, and backstories to various drinks. Moscow Mules were made popular with the United States vodka craze in the 1950’s. The cocktail was invented in 1941 by John G. Martin and John “Jack” Morgan, President of Cock ‘n’ Bull Products (which produced ginger beer) and proprietor of the Cock ‘n’ Bull Tavern, a bar on Sunset Boulevard in Los Angeles that was popuar with celebrities. A good family friend introduced me to the drink the other night and I think it may be one of my new favorites. It’s a little sweet, a little minty, and a little spicy—the perfect combination. Plus…you sip on it from a copper mug which automatically makes it authentic and buzz worthy.
Recipe:
2 ounces vodka
2 ounces lime juice
8 ounces ginger beer…(like root beer but…ginger!)
Add fresh mint
Directions on how to achieve the summer side of life:
Bask in the early evening sun while lounging, drinking, and eating.
Cheers!
-Bay
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