One thing at a time.
The pico de gallo is from Pioneer Woman Cooks -- roughly equal quantities of tomato, red onion and cilantro, together with a jalapeno and lime juice. Chop, mix, and down at the speed of lightning.
The rosemary gin fizzes (fizz is a fabulous word to say) come from Sassy Radish -- a December recipe, in fact, and they do look Christmassy -- but they are the perfect antidote to our 36 degree weather! Here is the original recipe, and here is my variation:
Ingredients (per fizz):
- 2 tbsp rosemary sugar syrup (see here)
- 1 tbsp freshly squeezed lemon juice
- scant 1/4 cup Bombay Sapphire
- cold fizzy water
- small springs fresh rosemary and red currants
- long swirls lemon zest
Instructions:
- Combine all in a tall glass and enjoy!
On the patio, with our ('our'? I've become attached) forest in the background
A few weeks ago, I made a lemon raspberry tart from Sassy Radish. I fell in love. On Saturday, I bought an Awful Lot of red currants at the bio market. Approximately 10 were used in the fizzes, which left us with (give or take) 893. And so -- a lemon currant tart was pulled from the oven just as the England keeper let in what was, really, not a very good goal. The tart is stupendous and just about makes up for the draw. (The tart plus Slovenia's win earlier today make it for it entirely.) The substitution? Currants for raspberries, and an extra 1/8 cup sugar for good measure.
And, finally, our garden overrunneth with roses and sage. Preserving Summer's Bounty instructs me to freeze the sage in ice cube trays (with some water) to use over the winter in stocks and soups. Done!
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