It Only Hurts When I Blog

Greetings, Gentle Readers!

How Bloggy thou art this Saturday morning?

I know what you're thinking... 'What? Another drink picture today? Whassup with that? '

Do you know who 'P. Allen Smith' is - the gardener guru guy? Anyway, he did a spot this morning on the agave plant, from which tequila is made.

Due to the 'agave' theme, he also went to a hotel in Memphis that makes these special margaritas with a mousse/egg white/lime topping that looked fantastic.

So I walked in here and looked up 'Margarita Mousse' on the internet and found this photo and recipe. This is actually a dessert, not a drink topping, but that's what I found so that's what you're getting. Does that crooked picture make you feel 'tipsy'? Me too.

I'll put the recipe at the end of the blog in case you are interested.

It's early and Charlie's already out the door to go to an archery thing with some of his buddies. I'm going to hang out at the pool a little later with my friend Debbie, then we're going to the movies. Sounds like a perfect day!

Guess I'd better do some wash too (I stopped here and put a wash in and scrubbed the bathroom tub and filled the soap dispensers in the bathrooms). Guess I'd better write some checks and mail some bills too. Guess I'd better stop at Sams Club this weekend too.

Guess I've blogged long enough with so much to do - have a great Saturday, everyone!

Here's that Margarita Mousse recipe, if you decide to imbibe!

Margarita Mousse
1/2 cup water
1 envelope (1 tablespoon) unflavored gelatin
6 eggs, separated
1 cup sugar
3/4 cup lime juice
1/2 cup tequila
1/3 cup Triple Sec
1 cup whipping cream

Directions: Combine 1/4 cup water with gelatin and stir. Set aside to soften 5 minutes. Beat egg yolks until pale, about 5 minutes; set aside. Combine 1/2 cup sugar, 1/4 cup water and 1/4 cup lime juice in a pan. Bring to a boil and cook until sugar dissolves, about 3 minutes. Remove from heat and stir in softened gelatin until gelatin dissolves. Add tequila, Triple Sec and remaining lime juice. Slowly pour hot mixture into egg yolks, beating until smooth. Place bowl into a larger bowl filled with ice. Beat cream in a chilled bowl on high speed until soft peaks form. Cover and refrigerate. Beat egg whites on high speed until soft peaks form, then gradually add remaining sugar, beating until stiff, glossy peaks form. Stir 1/3 third of egg-white mixture into egg-yolk mixture. Fold in remaining egg-white mixture and all the whipped cream, incorporating well. Cover tightly and refrigerate at least 2 hours. Spoon into margarita glasses with sugared rims. Garnish each glass with a lime wheel. Serves 8.