Drink Recipes, Recipes

Who’s this “Rose” you speak of, and why is she green?

I’m thinking maybe it’s envy, as with this dead-simple margarita recipe, you’ll never need bottled “lime juice” again.

I call it “à la Don” ’cause that’s who I got it from. Frankly, I don’t know why anyone does it any other way.

Margaritas à la Don

Serves 4
—buffalo’s dad

    • 1/2 cup fresh lime juice
    • 1/3 cup sugar

    Juice limes, add sugar.

    • 1 cup ice

    Crush ice in blender, add lime juice and sugar, mix.

    • 2/3 cup tequila (reposado or silver, not añejo)
    • 1/3 cup Grand Marnier

    Combine tequila and Grand Marnier. Add to mix, blend. Taste and adjust ingredients.

    • salt

    Serve in glasses with salted rims.

See, now, wasn’t that easy? Didn’t that taste a hell of a lot better than those glow-in-the-dark bar margaritas?

You can thank me later, once you’ve picked yourself up off the floor. (Oh, yeah, be careful with these suckers: they’re pretty strong.)


Mom’s Cookies, or Why I’ve Never Minded Losing Teams Much

When I was about 7 years old, we had, just that year, gotten cable so that we could get the premium-tier channel that many of our local baseball team‘s games were on. When a game wasn’t going well for them, my mom would run from the room, saying she couldn’t take it anymore, into the kitchen, and shortly thereafter, these cookies would appear. We had a lot of cookies that summer.

Chocolate Chip (and Kitchen Sink) Cookies

Makes about 5 dozen

—buffalo’s mom

  1. Preheat oven to 325°; in a large bowl, combine:
    • 2 cups oatmeal
    • 1 cup chopped nuts
      (pecans are canonical; walnuts are also good, or a mix)
    • 1 cup dried fruit
      (raisins are canonical; dried cranberries, cherries, or other dried fruit, or a mix, are also good)
    • 4 oz semi-sweet chocolate, chopped
    • 8 oz semi-sweet chocolate chips
    • 8 oz milk chocolate chips
  2. Cream into bowl:
    • 2 sticks butter, or 1 stick butter plus 1/2 cup shortening
    • 1 cup white sugar
    • 1/2 cup brown sugar
    • 2 Tbsp vanilla
  3. Add:
    • 2 eggs
    • 1/4 cup milk

    Whip 3 minutes.

  4. Sift into the batter:
    • 2 1/4 cups flour
    • 1 tsp baking soda
    • 1 tsp salt

    Beat another minute.

  5. Drop by tablespoons onto ungreased baking sheets. Bake 12–15 minutes until set and dry on top but not yet brown around edges. Cool on plates or wire racks; whatever manages to survive can go into zipper bags and be put in the freezer. They’ll probably keep for a couple weeks, but, honestly, they’ll be gone before they go bad, or something’s wrong with your family.

I’m sure most every family has a “Kitchen Sink Cookie” recipe, but this one is ours. This one came to me from my mother; I have no idea where she might have gotten it from. (Of course, I suppose I could ask, but then where would the mystery be? Besides, aren’t recipes like this supposed to just spring forth from the imagination of your mother, without precedent, precursor, or equal…?)