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recipe is for one drink

Ingredients:

1/3 cup silver tequila
1 tablespoon triple sec
1/4 cup lime juice (about three limes per drink)
1/4 cup + 1 Tbsp. simple syrup

Schlooppo. i made a margar-ita. Note to self. Do not type an alcohol lic recipe after consuming the alcoholic drink. Makes snese right?

You would think so.

But sense has never been my middle name.

I was making my chicken tacos (do you know that if you misspell tacos with a “c” for the “a” as tchos, autocorrect will not guess tacos? Nope. It suggests you must be thinking of “tc how.” Which makes as much sense as tchos. I decided to look up acronyms for “tc.” Spoiler: there are a lot of them. My favorite is “take care.” Which really makes total sense. Maybe autocorrect was looking out for me. But then I scrolled further down the list to “Tom Cruise” and then “top cat” and I realized autocorrect was just drunk on margaritas… too). Anyhoo, I decided what would make the meal perfect. Just perfect. Would be a margarita. So, I made two based on this recipe from The Food Network. But it was much too much too tart for the likes of me. If you like your margaritas more authentically tart, I definitely recommend using the original recipe in the link.

I changed it up just a bit and from now on, this is the only way I shall make my margaritas.

Or type a recipe.

Autocorrect never had it so good.

Directions:

Make your simple syrup. In a small saucepan boil one cup of water and one cup of sugar until sugar dissolves. Whisk occasionally to make sure sugar does not stick to bottom of pan. Set aside. This would be better made in advance and chilled in the refrigerator. It keeps for one month in the refrigerator.

Squeeze limes into a clear 2 cup measuring glass until you have the appropriate measurements for the amount of drinks you are making.

Fill a glass with ice.

You may brush the rim with simple syrup and stick it in sea salt or sugar if you like that sort of thing. I do not. Too Coarse.

Pour your tequila, triple sec, lime juice and simple syrup into the glass. Mix.

Drink.

Try to type a coherent recipe.

I dare you…

Take Cover.

‘Cause

You’re Too Cool

To Calculate

The Charges.

Now Toast… and Cheers.

“To Crazy.”

I read an article in Country Living Magazine about the most amazing looking biscuits. I knew I had to try them. This is not my recipe and I did not change it one bit. So I am not posting the full directions. To see the super easy directions, click here.

I have made biscuits before. But I cannot remember them being this simple. I am now sold on making them from scratch.

But only with this recipe.

This biscuit is tangy through the incorporation of cream cheese and buttermilk. I made it two times in the last week. Once with parchment paper in a pan. Another time in my cast iron skillet. The skillet was easier and the biscuits got a nicer color with it. This is the method I would recommend. For some reason, the first time I made these I got ten biscuits from the dough. The second time, 12.

Ingredients

2 cups of self rising flour (plus more to sprinkle when rolling out and on top)
1/2 stick softened salted butter cut into small pieces
1/2 stick (1/4 cup) softened cream cheese cut into small pieces
3/4 cup buttermilk (Mine was room temperature)
1 Tablespoon melted butter

This is what I went through to make my biscuits.

Whenever I serve any type of bread or roll, I usually place the pieces in a bowl draped with kitchen towels. This keeps the bread dry and warm. Plus, I just think it adds a pretty rustic touch on the table.

I did not have a square cutter, so I just used a plain old biscuit cutter. I mentioned above that the first time, I used parchment paper in a baking dish. This worked out fine. My biscuits ended up taking 19 minutes to cook with the parchment method. And 17 minutes in the skillet method.

This was so easy. Probably five minutes to make, roll out, and cut. And then it is just the baking time.

Enjoy! Please let me know if you try these. My family adored them.

* Also, I do not know how long they keep their recipes up. If you like these, I would print it just in case.

I have to eat my biscuits with a bit of jelly and no butter. Although, my grandmother would be so ashamed. She loved butter on her biscuits. And, of course, honey. How do you like yours?

I shared this on Savvy Southern Style

And My Romantic Home

Gnome Lover

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