Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It’s perfect for winter. It’s also perfect for the Big Game as there isn’t a food or snack it won’t go with.
I love fresh squeezed juice. It’s one of Sunday’s little pleasures. But every time I make it, I am a bit annoyed by all the left over peels. In fact, I feel this way anytime I eat or use citrus fruit in a recipe. And while I haven’t gone full-on freegan (or even tried it), candying citrus peels seems like a reasonable compromise. Right?