Monthly Archives: June 2010

Memories of Rice

After two attempts, I think I finally understand what goes into “Spanish/Mexican Rice.”

The flavors of tomato sauce, spices and chopped onions held up quite nicely with white rice.
Cardenas Spanish Rice
Inside the newsroom on Cinco de Mayo, my co-worker shared his wife’s rice as part of a Mexican breakfast potluck.

I loved it and I begged him for the Cardenas family recipe. A few days later, he got it from his mother-in-law and shared it with me.

Spicy dinner; chorizo  beans and Spanish rice
After simmering for 20 minutes, I served the Cardenas rice with spicy chorizo and kidney beans. I think my hubby enjoyed the spicy, savory dinner.
Read more »

Summer Cocktails

It might as well be Summer.

This weekend, I welcomed the first days of 100-degree whether with Jim Bean poured over ice.

First mint julep of 2010 with fresh mint from my garden #fb
I love making mint juleps with fresh mint leaves from my garden. In fact, I’m quite delighted with how my mint and spearmint plants are still thriving after I planted them last year.

I’ve crafted my mint juleps based on how they were made by my DC buddy, Stephanie. Almost a decade ago, she helped me serve mint juleps at our house warming party in the Richmond Hills. Some people thought her icy drinks tasted strong.

  • Jim Bean
  • Mint leaves (use a decent handful if you’re using fresh ones)
  • Sugar
  • Ice Cubes
  • Soda Water

I place the mint leaves at the bottom of the glass. After adding sugar, ice cubes and soda water, I muddled it up with a spoon. I pour Jim Bean on top. After taking a sample sip, I adjust for sweetness and Jim Bean-goodness.

I enjoy my mint julep out on the patio and I like my Southern-inspired cocktail to be sweet with a heavy pour of the whiskey.