A Fall Weekend...Kale Soup and Margaritas!

   I'm back at school, tutoring afterschool, and never seem to "fall" in home until after 7:30.  So, I made the decision that the weekend would be void of any trace of schoolwork!  My weekends will be dedicated to relaxing, rejuvenating, friendship and family, and of course cooking.  I know I'll be a better teacher (and person) on Monday because of this game plan.  Plans are in the making for me to formally open a craft cocktail (and savory bites) catering business.  With this plan in mind, I went to bartending school this Summer. Since then, I've been shaking, stirring, straining all sorts of inventive cocktails; trying to choose some original finalists for my menu.  Then, there are the classics...gotta have some classics on the menu.  My sister, Gina, took me to a scrumptious Mexican restaurant in Easton, Pa. several times this Summer, named Mesa Modern Mexican.  While the food was excellent, we were equally satisfied with the Margaritas.  On a side note, Easton has a great farmer's market on Wednesdays and Saturdays right in the town square, complete with many organic selections and raw milk, cheese and yogurt.  I decided I had to learn to make these Margaritas, myself.  I learned the key is.....Patron!  Salt the rim if you'd like (I used Pink Himalayan Salt). I filled a glass with ice and a shaker too.  Squeeze a small lime into the shaker, add 1 1/2 oz. Patron Silver, 1/2 oz. Patron Citronge (orange liqueur), swirl, strain and top with a splash of sparkling water.  Sante!

 

 

   Alongside my perfect Margarita, I opted for some creamy kale soup, which included no cream.  A couple of  years ago, I made  squash soup every week.  I used to share it with a friend until she said "please no..no more butternut squash soup".  I think I ruined it for both of us....not usually craving this soup that I had once loved.  So, I decided variety is important.  There has been a lot of great looking kale in the stores and markets lately, so I went for that.  So easy to make, that you don't even need a recipe.  Feel free to improvise.   First, I sautéed some onions, garlic and celery (just because I had some around).  I took the stems out of the center of the kale and added a big bunch of it to the pot.  Next, I added 2 small boxes of organic chicken stock (you could also use veggie stock).  I let it simmer to marry the flavors, pureed using an emulsion (hand held stick) blender.  You could also puree in a regular blender. Finally,  I tasted the soup and added salt and pepper to my liking  (nutmeg and cinnamon would have been good too).  Viola, a 10 minute, easy, delicious and healthy meal!