Saturday: Grilled honey/mustard pork tenderloin with applesauce, sweet taters and acorn squash.
Sunday: Grilled beef tenderloin steaks smothered in sautéed mushrooms, butter-basted grilled corn-on-the-cob, asparagus and broccoli.
June 3, 2011
Happy Hour – Arizona Style
On Tuesday, when we were playing “tourist,” Verna found a bottle of Prickly Pear Syrup on the shelf of a gift shop. She whispered “Prickly Pear Margaritas!” “Count me in” I said. Well, this evening she got the blender out and being a retired bartender (among other vocations) cranked out these beautiful frozen Prickly Pear Margaritas.
The ingredients are four glugs of tequila gold, a cup of lemon-lime Margarita mix, four tablespoons of Prickly Pear Syrup and ice cubes to bring the level in the blender to a little over half. Pulverize the ice, apply lime juice to the rims of the Margarita glasses and dip in salt. Pour the contents of the blender into the glasses and enjoy.
I’m mostly a beer guy, so my limit is one of these every once in a great while. It was quite tasty, though. 🙂