Friday, May 4, 2012

Random Friday: Just Plain Random

I am sick.
I am tired.
I am sick and tired of being sick and tired.
And yet, life is so good, I really can't kvetch, so I'm going to put a sock in it and just hit you with some simple randomness to end the week.
Just in time for the hot weather to hit (we are ready whenever you are, hot weather), you must check out this post on Bon Appétit blog called Four Steps to the Best-Ever Margarita.  This is one of those things that I pinned that was immediately re-pinned again and again... solid advice on one of the summer's most important art forms.

And if you are like me and temporarily off of the 'ritas, check out this alcohol-free "mockarita" recipe on Bleubird Vintage.
Bowl of guac and hipster chick in Ray Bans not included.
The recipe looks legit, and has inspired me to salt the rim of any citrusy drink I may imbibe this summer.  Bleubird Vintage's Miss James is also knocked up at the moment, and therefore posting a series of mocktail recipes (a virgin Bloody Mary one just went up), and I can't wait to try them all.

Also from Bon Appétit, I loved this slideshow of 25 Ways to Use Sriracha.
Sriracha, a spicy hot chili garlic sauce, happens to be one of my main pregnancy cravings at the moment (along with iceberg lettuce, tangy frozen yogurt, lemonade, and Peanut Butter Puffins).  I seriously just put it on a bowl of Annie's Mac and Cheese for lunch.  The recipes on BA (sriracha garlic bread and salad dressing to name two) look infinitely better than my mac and cheese creation, and I intend to try them all.  Lookout husband, time to buy a case of Prilosec.

I made this Angel Hair Pasta with Chile Lemon and Arugula this week, and hot damn was it good.  
Photo and recipe via Shutterbean, who adapted this recipe from Tyler Florence and coined his new nickname, T.Flo, which I have been using with abandon.
The husband usually prefers his pasta products with a red sauce and a meat, and even he really loved this dish.  It is fresh, light and springy, and the lemon really gives it a great acidic zip.  Just don't pull a preggo brain-dead maneuver like I did and zest a whole lemon only to discover the zest still under the grater when you go to wash the cutting board.  This is a healthy, flavorful recipe that would be a perfect spring dinner party dish with some grilled asparagus and a great bottle of white.

Finally, on a sad note, RIP to MCA (aka Adam Yauch), co-founder of the Beastie Boys, who passed away today at the age of 47.  Like most people in my generation, the Beasties were the soundtrack to some of my favorite high school and college adventures (and misadventures).  MCA was a musical pioneer, and will be very missed.  

1 comment:

  1. OMG, so sad about favorite Beastie! He will be missed!

    Also, I too have been a Sriracha-fiend lately. Maybe it's something in the air, I don't know but I've been putting it on everything. Toast, avocado & sriracha...heavenly! I was just looking through the link for 25 ways to use it, why did I never think to use it in a bloody mary? Buttered Sriracha, yes! Thanks for sharing.