There's a magnet on my refrigerator that reads, "When life gives you lemons, make lemonade. When life gives you limes, make Margaritas.''
Either way, it's good advice.
When lemons are 3 for $1 at the Regional Market, we like to make 6-6-1 Lemonade: 6 lemons (juiced), 6 cups water, 1 cup sugar. Shake it up and pour over a tall glass of ice, or mix with iced tea for an Arnold Palmer. Add a splash of ginger ale if you have it, like my friend Jay Bonfatti used to do.
As for the limes: Here's a "recipe" for Classic Margaritas from Real Simple magazine we tried on a recent Friday (and probably will try again tonight, just to make sure it's right).
Select 4 to 6 limes that look plump and feel heavy for their size. You'll need a half cup of lime juice, lime slices and:
3/4 cup tequila
1/2 Triple Sec or Cointreau
1/2 cup cold water
Combine the tequila, lime juice, Triple Sec and water in a pitcher. Rub the rims of 4 glasses with a lime slice and dip in salt to coat. Serve the margaritas over plenty of ice and garnish with lime slices.
A note on
to-kill-ya tequila: We made the margaritas using Patron Silver, a top-shelf tequila in a beautiful bottle we received as a gift and are now quite sold on. It's clear and unbelievably smooth -- nothing like the nasty, gasoline-like tequila you might remember from your days as a lush college days.
Drink sensibly. And TGIF!
Don't drink? Here's something else to do with fresh limes: make a Chili-Lime Vinaigrette.
In a jar with a tight-fitting lid, combine 3 tablespoons fresh lime juice, 1 tablespoon honey, 2 tablespoons olive oil, 4 tablespoons canola oil, 1/2 teaspoon crushed red chiles, 1/4 teaspoon ground cumin, 1/4 teaspoon minced garlic, 1 tablespoon fresh cilantro (optional) and a couple pinches of salt. Shake well.
The dressing works well on a salad made with romaine and tomato and avocado slices.