Mojitos, grilling and sand between the toes

The season is upon us.  Summer.  Backyard grills are being fired up, blenders are whirring with ice and tequila, and personal space at the beach is rapidly diminishing as crowds flock to enjoy a California summer.  And it’s predicted to be a hot one too, thank you La Nina.  So here’s a couple recipes to celebrate the arrival of summer. 


We made mojitos last night.  Super easy cocktail, and super refreshing.  Here’s what we did. 

Start with fresh mint (easy to grow too), white sugar, and fresh squeezed lime juice.  Using the handle end of a wooden spoon, crush it all together at the bottom of the glass. 

Take a bag of ice cubes, wrap them in a dish towel and whack them on any hard surface to make your ice chips.  Add the ice to the glass.  Pour desired amount of rum and Perrier or any other sparkling water over ice cubes.  Stir and enjoy.


Making this tonight.  Thinly slice yellow and green squash and fill baking dish.  Drizzle with olive oil and herbes de provence (rosemary, thyme, oregano).  Mix.  Sprinkle grated parmesan or asiago cheese on top.  Bake at 375 for 30-60 minutes, depending if you like crunchier or softer veggies.