A Little Imagination and a Margarita

The weather is messing with my head.

It will be in the 70s here in Nashville one day, and then the rather cold and dreary 40s the next.

While I shouldn't complain, knowing that in places like my home state of Oregon there are still many months of rain to come before some tolerable weather sets in, I'm still going to wish anxiously for a good tan and some tropical exposure.

While I may not like nature's lack of compliance, I do like the suggestion from the Junior Auxiliary of Jonesboro, Arkansas, in their new book, Rendezvous on the Ridge.

They offer a menu called "Spring Break in the Islands," and instruct readers to "put on a Jimmy Buffet CD and pretend you are in the tropics with this Caribbean meal."

Yes, it is only 10 am on Thursday, but I think a margarita sounds splendid right about now....

MENU

- Frozen Margarita Punch

- Mango Chutney

- Shrimp and Bacon

- Spinach Cheddar Salad with Apples

- Saucy Pork Chops with Orange Slices

- Sweet Jamaican Rice

- Lemon Almond Pound Cake

Sample Recipe - Frozen Margarita Punch (Make this tonight as a sort of trial run for the weekend!)

ingredients

- 4 (12-ounce) cans frozen limeade concentrate, thawed

- 3 quarts H2o (water)

- 3 cups Triple Sec

- 3 cups tequila (get the good stuff - your head and stomach will thank you later)

- 2 (2-liter) bottles lemon-lime soda

directions

Combine the limeade concentrate, water, Triple Sec and tequila in a large container. Freeze for 8 hours or longer, stirring twice. Remove from the freezer 30 minutes before serving. Place in a punch bowl and break into chunks. Add the soda and stir until the mixture is slushy.

makes 2 1/2 gallons. yummy.