coco de mayo

it’s cinco de mayo.

i’m celebrating with a coconut margarita, complete with a toasted coconut rim, toasted by yours truly.

that’s right.  i toasted coconut.

and didn’t burn it.

recipe here.


more fruits and veggies

turns out those sidecars are delicious. 

made some simple simple artichoke dip last night (nothing fancy since i’m allergic to almost everything food-related – wheat, dairy, corn, avocados.)  ok, not everything, but it seems like that sometimes.  i can eat stuff other people seem to be allergic to, like eggs and seafood and soy.  so life ain’t all that bad. 

anyway, the simple artichoke dip recipe is just a can of artichokes, 1/2 fresh squeezed lemon, and a couple tablespoons of olive oil whipped up in a blender and baked at 350° for a half hour.  nothing fancy.  no cheese, no mayo, no guilt.  good pure artichoke flavor. 


since i had a lonely half lemon left over from the dip, made another sidecar.   the official recipe is:

3/4 oz lemon juice

3/4 oz triple sec

1 1/2 oz cognac

(me, i just “glug glug” out of the bottle, no measuring.  couple glugs of triple sec, few glugs of cognac.)  shake ingredients together and strain into a chilled cocktail glass with the rim lined in lemon and dipped in sugar.

that is your healthy serving of fruit for the day.


the healthy serving of vegetables come from the artichoke dip and the veggie chips with which to dip.


where i veer off the health chart is eating the entire thing by myself.

that there bowl of chips got filled up more than once.  and so did the little itty bitty teeny tiny vintage scottie glass.  oops.