February 11th, 2010
Beaches…Palm Trees…A Rum Collins…and a Salsa Cruda…Delaware Beaches…Ocean City, MD…Delray Beach, FL…
Comcast was here even though they could not promise me anything this morning. I was so nice; not upset or frustrated that they decided to make my stop the last one of their route. They really looked tired.
I have pictures of the different storms we have had but, you know what? I am finished with the snow. It is getting old. I am looking forward to an Easter Pet Parade in Delray, green grass, clear beaches, the awakening of Spring and Summer. So, the following pictures are a reminder of better days to come:
Dog Days of Summer
Spring!!
Fresh Seeds
Easter!!
Figs Growing!!
Paradise Island
Puerto Rico
Nantucket
Pacific Highway, California
Malibu, California
Captiva, Florida - The whitest sand
Beautiful Rehoboth Beach
The perfect pairings with Spring and Summer could be:
Rum Collins
2 ounces white Puerto Rican rum
1 fresh lime, halved
1 tsp. sugar
Soda Water
Squeeze half a lime and drop into a highball glass. Add and dissolve sugar.
Add ice cubes and rum.
Stir and fill with soda water.
Rum Martini
2 ounces white Puerto Rican Rum
Dash of dry vermouth (to taste)
1 fresh lime peel
small white onion or stuffed olive
In a cocktail shaker, stir rum and vermouth with ice and pour.
Add twist of lime peel and onion or olive.
This can also be served on-the-rocks.
Rum Sour
1 1/2 ounces dark Puerto Rican rum
1 ounce fresh lime juice
1 tsp. sugar
Orange slice
Maraschino cherry
In a cocktail shaker, shake rum, lime juice and sugar with ice cubes.
Strain into sour glass and garnish with orange slice and cherry.
Cruzan Swizzle
1 bottle (4/5 quart) St. Croix rum
4 ounces fresh lime juice
1/4 cup (4 tablespoons) sugar
1/2 tsp. Angostura bitters
3 cups crushed ice
Pour all ingredients in a large pitcher and mix well with swizzle stick, until pitcher frosts.
Serve, unstrained, in a tall glass
It serves 6.
Note: Dark Puerto Rican rum can be used instead of St. Croix rum.
A Salsa Cruda should carry you over until dinner:
Salsa Cruda
1/2 large garlic clove
1 large jalapeno pepper
1/4 medium onion
1/4 cup of cilantro leaves, chopped
1 1/4 cups unpeeled ripe tomatoes, chopped
1 tablespoon fresh lime juice
1/4 tsp. sugar
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup black beans
Peel garlic and chop. Cut pepper in half and remove seeds and ribs, then chop.
Peel onion and also cut into small pieces.
Mix all ingredients. Serve at room temperature or if made ahead, just place in the refrigerator.
Note: You can also chop the vegetables in a food processor.
It will make about 2 cups. Serve it with your favorite chips, on top of a baked potato, over a salad, add chopped avocados. Really, whatever makes you happy.
Remember to enjoy it and make it your own.
See you soon…..
Tags: Alcoholic Drinks, Appetizer, appetizers, Delaware Beaches, Delray Beach, Dewey Beach, Fenwick Island, Lewes, Maryland, Ocean City, Recipe, rehoboth beach
