I have a small confession. I don’t looooove plums. (Read: I would never purchase plums, but I suppose if you serve them for dessert, I’ll eat one.) It’s really the pit and juice combo that gets me. They don’t release their pit easily – they hold on for dear life and get juice all over your mouth and arms in the process. It’s a struggle. I’ll struggle for artichokes, mangoes, and pomegranates but not for plums. Not worth it.
My guy recently bought pluots…a whole bag of pluots. To me, pluots seem like a terrible idea, because they’ve taken the splendid little sweet and tart apricot and made it worse with a juicier, sweeter flesh and a pit that won’t quit. What to do with an entire bag of these little jerks?
Summer is waning. This is not a drill, folks.
Don’t panic; we’re gonna make the most of it. Caution + wind.
Mind if I tell you about my summer so far? Ok, great!
Your hair looks amazing today, by the way.
Earlier this summer, I threw caution to the wind in DC when it came to eating out and getting drinks with friends. I decided to live it up and do it all. So no, I don’t regret skipping my kickboxing class in favor of happy hour or that new fried chicken and donut place. DC is wonderful. You really should go.
I continued throwing caution all up in that wind on my cross-country road trip with Caitlyn….Allllllllll the biscuits, fried chicken, BBQ, and mint juleps all Keep reading!
Summer is better effortless and a little messy. Let your hair down, get your toes in the sand, forget the makeup, embrace the post-work cocktail, and let that cilantro jalapeño crema run down your cheek.
These California fish tacos are messy (in the best possible way) and their cocktail sidekick, the chelada, is effortless. I’m excited to make them again, like woah.
Elizabeth and I had a little dinner party featuring these bad boys (kinda like the one with these bad boys). The summer evening light flooded the kitchen, and our cocktails in hand, we blasted the Salsa Fever Pandora station (pro tip), and we were ready to whip up what would be the best fish tacos I’ve ever had. You should absolutely throw this dinner party – people will hate you…for how awesome you are.
Let’s start with our totally effortless beer cocktail, shall we? (This one would also do!) Rim a pint glass with coarse salt, add a few cubes of ice, squeeze the juice of one lime in your glass, pour in your favorite light lager (we used Pacifico – just don’t use a flavorless light beer), give it a quick stir, and voila! a wonderfully refreshing and totally easy summer cocktail: The Chelada ladies and gentlemen.
Now here’s the deal with the tacos: there are tons of fun toppings all of which are optional, but highly encouraged – you do you. The only thing you MUST promise me you’ll make is the cilantro jalapeño crema. That’s a nonnegotiable. The crema is what sets these fish tacos apart from all the rest. It’s a crema revolution, get on board.