So, I went to Costco on Sunday. When I was starving. After yoga.
I consider it a personal triumph that I didn’t walk out of the place carrying 42 crab legs, 55 pineapples, and 14 rib eyes. The fact that my only unplanned purchases were a rotisserie chicken and a pink polka dotted beach towel is nothing short of remarkable.
I’ll be honest — the whole outing was sort of a mess. I mean, I was that cranky sort of hungry that makes me violent inside. Plus everyone in the store was extra fat and slow, and they were all letting their nine-years old push the double wide cart, which never goes well for anyone. I mostly held it together, though. (I think.)
As long as I’m being all truthful, I should also probably admit that I nearly tore into that unplanned rotisserie chicken the minute I got into my car like some sort of savage, but I thought better of myself and opted for a can of V-8 instead. (Those rotisserie chickens are greasy. Truth.)
Aaaanyway, I now possess more canned tomatoes than any single person should, so I thought I’d make some chili. This turned into I-should-also-make-quesadillas-and-salsa-verde. Oh and jalapeno margaritas.
Who doesn’t love a spicy margy?
Since I had to rush off to USC for this fabulous TWIN PEAKS retrospective, I decided to start marinating my jalapeño slices in tequila before I left. (BTW, If you don’t know about Bob and the Black Lodge, get on that s#*@ now. You can thank me later.)
Of course the SAG Awards were on campus the same day as the TWIN PEAKS screening, so it was an absolute nightmare getting to my event. Every entrance onto campus from Fig was blocked off, there were cavalcades of Escalades and town cars converging from all directions, and I had to park absolutely miles away from campus. I may have even had to run in riding boots, but I made it the theater before the first bar of Angelo Badalamenti’s moving score.
Meanwhile, my margies were marinating at home.
So that was my Sunday. Truly riveting, right?
Aaaanyway, if you like a little kick with your drink, here’s how you can make a spicy margy.
6 oz tequila
4 oz fresh squeezed lime juice
4 oz triple sec
1 fresh jalapeno
Slice one fresh jalapeno into thin slices.
Place the slices into tequila and allow the chiles to marinate for a least one hour. (The longer you let the chiles sit, the spicier your margy.)
Strain the tequila to remove the seeds and jalapeno slices.
Pour the tequila, fresh lime juice, and triple sec into a shaker. Add ice and shake vigorously. Pour into a glass and serve. Garnish with jalapeño slices for a little flair.