Well, it’s Friday. The first Friday in June, to be exact. By now you’d be aware that my confessed intention to post on a weekly basis has gone less-than-swimmingly over the past three weeks. My last post has taunted me proudly as my free time has dissolved into a mess of work overtime, fatigue and a frightening ocular migraine that consumed most of last Monday.
Yes, an ocular migraine. On a public holiday, when my regular General Practitioner was probably enjoying a WA Day barbecue. Who knew that migraines could be painless and cause temporary loss of vision? I thought I was having a stroke… most probably a TIA, or at the very least my retina was detaching (yes, I have a touch of hypochondria which appears to be familial; thanks Dad).
But a few hours and $135 later, I found out that I was mostly fine; just tired and moderately stressed. Sorry, body. I should take better care of you.
Anyway, enough about the negatives of the past two weeks. There have been some gloriously shiny positives, from productive side-project coffee date meetings with Aaron (SO EXCITED) to healthy gym days and a giant Mexican feast held with this blogging crew from last year.
Oh, the feast we had. It’s probably fortuitous that it takes us between twelve and eighteen months to organise each catch-up, as we definitely don’t skimp on courses or calories (chocolate-mousse-avocado -ream-lime-curd-crumbled-brownie-candied-lime-and-chilli-chocolate-soil-layered dessert, anyone?). We did scale down slightly from our elaborate Spanish feast, but I’m still bringing takeaway boxes to the next one (which might be an Indian night; anyone have a spare tandoori oven?).
As per our previous posts, we’ve got a deliciously photo-heavy series of joint posts in the pipeline, full of recipe links and styling details. But for now? Here’s a tequila-soaked taster for you Northern Hemisphere people who are heading into summer’s warm embrace.
Boozy Cucumber, Lime and Chilli Paletas
You will need: 8 x 3oz ice pop molds, 8 wooden popsicle sticks
- 4 medium cucumbers, peeled, de-seeded and chopped
- 1/3 cup fresh lime juice
- 1/8 tsp cayenne pepper
- 2.5 tbsp caster sugar
- 3 tbsp Tequila
- chilli flakes, optional
Place the chopped cucumbers into the bowl of a food processor. Process for 2 minutes or until the mixture resembles a fine pulp.
Strain the pulp through a fine sieve to extract all of the liquid (push down on the cucumber flesh with the back of your hand to ensure you get all of the juice).
Add the caster sugar and cayenne, then stir until all of the sugar is dissolved (you should no longer hear sugar granules scraping at the bottom of the bowl). Add the Tequila and stir thoroughly.
Distribute the mixture between 8 clean paleta (popsicle) molds. Sprinkle in a few whole chilli flakes for decoration (optional). Carefully transfer into the freezer, ensuring the molds remain upright. Freeze for at least 1 hour before placing a wooden popsicle stick into the centre of each paleta (if you have an ice pop maker with a lid that holds the sticks in place, feel free to place the sticks in straight away).
Allow to freeze for at least 12 hours, or preferably overnight (the alcohol in these paletas significantly slows the freezing process. Don’t be tempted to unmold these paletas before they’ve had a good amount of freezing time, or you’ll be left with a cucumber and lime slushy).
To serve, run the paleta molds briefly under hot water. Firmly pull each paleta out by the wooden stick (yeah, I probably didn’t need to tell you that, but anyway…).