Tomorrow is Kirk’s last long run before the Marine Corps Marathon – which means 20 miles of fun! Since I deferred my entry, I’ll actually be hitting the trail for 9 miles – with 5-6 miles with a friend from Run Club.
To prepare for our weekend runs, I purposely planned the “carbo-loading” meals on Friday nights to allow for proper fueling. Of course, many of fabulous meal has been creating while sipping on a fabulous drink. So to kick off this Fabulous Friday Evening, my in-house mixologist (aka Kirk) whipped up this Festival Fall libation:
Uncle Sappy’s Tequila ‘Tini
Keywords: beverage tequila
Ingredients (serves 1)
- 80ml Tequila
- 40ml Jalapeno juice
- 20ml Maple Syrup (Grade B)
Pour ingredients into shaker half-filled with ice. Shake well and strain into glasses.
It tastes even better than it looks! Slightly sweet, but with a nice kick. Did I mention I love tequila?!
Now for the main event: Fettuccine Alfredo, created by Allison Rivers Samson and originally published in her VegNews Magazine column, “VeganizeIt!”. In our case, the pasta is actually linguine, as that’s what we had in the pantry. We enjoyed our dinner on the back porch, with the fire crackling in the outdoor fireplace (okay…firepit).
Paired with a fresh green salad of arugula, figs, homegrown tomatoes, vegan parmesan, and last night’s Jalapeno Ginger Dressing (I promise that recipe soon!).
The Alfredo sauce was delicious, but we both agreed it didn’t have the flavor we remember from traditional Alfredo sauce. Alfredo sauce is traditionally so buttery, that flavor is overwhelming. This crème sauce was lighter and slightly nutty – it was a welcome change from the heavy flavors of Alfredo.
We enjoyed our pasta dinner by the fire – I hope you have time to get outside and enjoy the beautiful Fall weather in your area this weekend too!
Question of the Day – Are you a wood-fire purist or do you prefer the no-mess, no-fuss gas version?