So, now that I've turned into a 40 year-old suburban mother
sans children, I decided to exert all extra energy into my plants.
(Is there such a thing as a plant lady and if so, is that as big of a turn off
as a cat lady?) I really enjoy planting. Countless times, I walked in on my mom stroking her hydrangea tenderly and my gran confessing her love to a budding rose. Needless to say, this attraction runs deep in the fam (Tidbit: Mom and Gran both love dark eyed, dark haired studs).
One of my first edible experiments was an herbpot garden (if has 5 different
herbs growing. IMO this constitutes a garden).
From this herb garden, Matthew made us a Caprese Grilled Cheese and I mixed us up a delicious Mintade.
One of my first edible experiments was an herb
Caprese Grilled Cheese
Uh, duh… Caprese ingredients (fresh mozzarella, basil, tomato,
cracked pepper, and drizzle of balsamic) all sliced up and slapped between two
pieces of bread (your choice, we used thick multigrain) and grilled to
perfection.
The sandwich was EXTREMELY tasty and I’d love to eat it
again.. which we will have lest our yard to be taken over by basil monsters. The
Mintade was DELICIOUS. I purposely planted mint in my garden for mojitos
(I do not have a problem). There’s just nothing that screams Summa’ Summa’
Summatime better than a cold mojito sipped through a straw or Sangria or a Keg
(I do not have a problem). Anyways,
Matthew recently attempted to make a homemade Margarita.. eh, it was drunkening
and not in a good way so we both feared what would come of my muddling.
About 6 mint leaves for each glass (you can tell from the
image our glasses are bigger.. about 2 cups)
Muddle the mint with a splash of lemonade
Ice
Rum (We used Myer’s
– “yam on”)
Simply
Lemonade
Be sure to stir when finished
