As usual, we had our first taste of warm weather and I’m charging full speed ahead with it. Today is the first official day of spring and I’m already on to the next season. Can’t help it, too excited! (And this is way more justifiable than stores putting out Christmas stuff in July.) Earlier this week we broke out the grill for the first time this season and, in keeping with tradition, made our favorite grilled chicken fajitas. Those clearly deserve homemade tortillas and a margarita of some kind. I was in the mood for something beyond the classic version.
Cucumbers were something of an acquired taste for me. The ever beloved chicken gyros were the gateway cucumber recipe, so to speak, and from there I learned to love them. Now I eat them most days as an after work snack, primarily as a strategy to avoid eating ALL THE CHEESE. And when they show up in my margarita, you know it’s real love. The first time I tried cucumber in a margarita, I was skeptical. However, that was at XOCO, where I should know better than to question because everything is sooooo gooood. This drink is no exception. The cucumber flavor is on the subtle side, but adds a wonderful refreshing quality to the drink. The jalapeño slices are completely optional, but we enjoy the way the hint of heat plays off of the cool cucumber. Cheers to the weekend and hopefully continued warm weather!
