enough time to do all I want to do, and get the required rest my poor autoimmune
riddled body demands of me. Cooking has been hard to do lately as well, so my
creative dishes have been straying toward the standard fare: tacos, burgers, spaghetti
and such that can be made quickly and without much thought.
Perhaps, if I force myself into blogging again, my creativeness will come back
from the nether- reaches and inspire me. I hope you will bear with me while I attempt
to do so.
To get started, I have come up with a summery, anti-inflammatory
drink to sooth my achy
body and to pay homage to my favorite
(now off air) show, Psych.
I call it my Psychorita, and I am still perfecting it, but this is pretty darn close!
3-4 oz Pineapple juice (fresh is best)1-1 1/2 oz tequila
1 oz Triple Sec or another orange flavored liqueur
1 drizzle of ginger syrup
Serve over lots of ice.
Garnish with chili sugar salt, pineapple wedges and candied ginger.
Ginger syrup recipes can be found online. Basically you chop or slice up
lots of fresh ginger, put it in equal parts water and sugar, bring to a boil,
then reduce heat to a simmer to reduce to a think syrup.
Chili sugar salt is just sugar and salt, say 1 tbs each and 1 tsp chili powder. I use a blend of Ancho and Chipotle, as I love their flavor with the pineapple, but any chili will do. Make your own with dried chilies you can purchase online.
