House Margarita

by Kelsi in , , ,


It is spring break this week and while most people we know made a mass exodus out of Seattle in search of sunshine (who can blame them) we are having a rather stellar staycation at home. Both my husband and I took the week off. I've been catching up on reading and when I haven't been reading I've been cooking and baking.

Another bright spot has been a visit from dear friends who live in Lake Tahoe that we haven't seen in a few years. When we get together it's like no time has passed. The company and conversation is always easy and there is always laughter. We also drank a few rounds of my "house margarita" which includes my most favorite spirit, mezcal. Yes, yes, and yes.

house margarita.jpg


1 oz tequila

1 oz mezcal (I like Vida)

1 tablespoon agave syrup

Juice of 1 lime

Shake and pour over ice (I like these big cube molds for this)

*A note if making these for a crowd - I learned this tip from Julia Turshen. Simply quadruple this recipe (or more if you have a big crowd) and just whisk it all together in a big pitcher. Chill in the fridge until ready to serve and then pour over ice.



Kitchen Basics - Homemade Coconut Milk

by Kelsi in ,


I wrote a few weeks ago about the simplicity of making hemp milk. Another plant-based milk I've been making regularly is coconut milk, which is just as easy.

homemade coconut milk.jpg

Add 3 cups of unsweetened shredded coconut to your high-speed blender. Pour in 4 cups of hot water and let steep for 5 minutes. Then blend on high for one minute or so. Let cool a bit if it's too hot to handle then strain through cheesecloth or a nut milk bag

Store in the fridge for up to 4 days and shake before using.