I am typing from the Golden Plough Inn at Peddler’s Village tonight on my whirlwind tour over the next few weeks. I am snapping photos for the Mid-Atlantic Wine and Food Festival and so far it’s been delicious. Tomorrow we celebrate with all things bacon and bourbon.
Immediately after that I am hoping to Peru. I am back at it with The Giving Lens, a wonderful organisation that sends photographers to some amazing locations around the world to partner with NGO’s teaching photography skills. I recently went to Cambodia and found myself too excited to not join the team heading to Peru.
Oh, and last weekend while chatting it up with the lovely folks with Char-Broil, GirlCarnivore went and got herself her own Instagram account (can I really refer to my site as a she?… weird… but I’ll roll with it).
- 1/2 ripe pineapple, peeled, cored, and diced
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup sugar
- Pinch of salt
- 2 cups ice
- 1 cup 100% agave tequila
- 1 cup triple sec
- Pulse the pineapple in your blender until smooth. Remove all but 1/2 cup pineapple juice from the blender and reserve the extra for another round.
- Add the lemon juice, lime juice, sugar, salt, and ice to the blender. Pulse until ice is crushed and smoothie-like consistency. Add the tequila and triple sec and pulse once or twice just to combine.
- Serve in salt lined margarita galsses, if desired.
Cook's Illustrated Magazine - Mexican Favorites