Pineapple-Red Pepper Margarita

What to do with an over-ripe pineapple? Muddle it in to a margarita. In theory, anyway. In reality, it’s very hard to strain the drink with all that pineapple pulp plugging up the shaker holes. But no matter — it’s worth the effort.

The pineapple adds a touch of tropical sweetness, while the red pepper gives this twist on a margarita a savoury kick. It’s a nice mash-up of one of my favourite cocktails. Cheers!

It's sweet and spicy with a kick. You'll love this twist on a margarita.

It’s sweet and spicy with a kick. You’ll love this twist on a margarita.

Pineapple-Red Pepper Margarita

  • 4 pineapple chunks
  • 4 pieces red pepper
  • 2 oz tequila
  • .5 oz Cointreau
  • 1 barspoon agave syrup
  • 1 oz lime juice
  • Salted rim
  • Garnish: pineapple chunk and red pepper crescent

Method: Rim a margarita glass with salt, then fill with crushed ice. Muddle pineapple and red pepper in the base of a cocktail shaker. Add tequila, Cointreau, agave syrup and lime juice plus ice and shake. Strain into the margarita glass and garnish with a pineapple wedge and red pepper crescent.

Dear Diary…

I picked up a pen on October 7, 1984,and wrote the words “Dear Diary.” I didn’t stop writing about life’s highs and lows, friendship triumphs and betrayals, love found and lost and found again — all penned in looping teenage girl cursive — until sometime in my late 20s.

My diary, circa 1990.

My diary, circa 1990.

 

Dear Diary, In 25 years I will laugh at this entry!  P.S. That relationship didn't last another month!

Dear Diary, In 25 years I will laugh at this entry!

By then, with a husband and a house and a blossoming writing career, life became predictable enough that I no longer needed to use blank lined pages as a sounding board for my deepest thoughts and dreams. I put down that pen and the privacy of a diary, and took to a keyboard, typing stories of my trips and travails for the general public as a journalist.

And then, after I left the Calgary Herald in 2011, I started this blog as a way to record bits of the next chapter of my life: the one about raising kids. Blogging is easier than writing — my hand never cramps — and I can add pictures too! It’s like a scrapbook journal. I like to think that Avery and Bennett will read these posts and remember their milestones and laugh at all the crazy things they did.

The modern journal.

The modern journal.

But it’s not always light and cheery. Parenting has its dark moments, especially when raising a child with special needs. I’ve “put it all out there” a couple times in parenting posts and stories about my son and our family’s struggles with his genetic condition and autism. I know this open talk of our sadness, and subsequent coming to terms with our new normal, can seem foreign to people. Sometimes they use words like “brave” or “honest” to describe my words.

The words are honest in the same way my teenage rants were honest in the late 80s. They are brave only in the sense I am writing them knowing that thousands of people will find my “modern journal” and read it cover to cover. I have another word for it, one that’s now backed by research: therapy.

It turns out a Clarkson University professor has written a paper on how mothers raising a child with autism can manage stress through emotional disclosure in journal writing. The article appears in the December 2014 issue of the Journal for Autism and Developmental Disorders.

“If people can really comprehend what’s happening to them, if they find meaning in it and find tools for managing it, they are healthy and resilient,” said author Rondalyn V. Whitney, the director and founding chair of Clarkson’s occupational therapy program, in a news release about the paper. “Journal writing is one of their tools in their toolkit, and it helps them find meaningful coping strategies.”

I’m not sure that writing about Bennett helps me find coping strategies, but it does put our challenges into perspective and help me see them in a new light. I also think it’s important to share our struggles, so that others can come one step closer to understanding what we’re going through. I’m not one to beat the disability drum, but I think we can learn valuable lessons from children and adults with differences. As I wrote in a Today’s Parent story this month:

“I wonder at times if I’ve become a better person because of his autism, and I think I have—I’m more patient than I ever thought possible and I’m continually amazed by my perseverance and my ability to adapt to a new normal every few months as behaviours come and go.”

Maybe everyone should have a little Bennett in their lives, I think. And so I write. Because life is no longer as stable and predictable as it was when I was 28, and my keyboard and a blank screen — and you, my readers — have become my new sounding board.

Drink of the Week: Pina Colada

I’m still on tropics time and wanted to reintroduce your taste buds to a smooth and creamy classic: the Pina Colada. Banish from your memory the frozen Bacardi pre-mixed Pina Colada canisters popular in the ’80s. Those blended abominations were too sweet and tasted of artificial coconut.

The real deal, however, made with coconut cream, pineapple juice and rum, is delightful, especially if you’re enjoying it al fresco in Costa Rica. Oh, and the climate there is perfect for a blended, boozy coconut-flavoured slushie. We enjoyed this drink on the patio at Gingerbread restaurant in Nuevo Arenal. I didn’t get their recipe, but I searched up a great one, below.

Yes, I like Pina Coladas. Getting caught in the rain, not so much...

Yes, I like Pina Coladas. Getting caught in the rain? Not so much…

Pina Colada

  • 1-1/2 oz coconut cream
  • 1-1/2 oz pineapple juice
  • 1 oz aged rum
  • 1 oz coconut rum
  • Splash coconut milk (optional)
  • Garnish: Pineapple wedge

Method: Combine all ingredients (except garnish) in a blender. Add 1 cup of ice and blend until smooth. Pour contents into a hurricane glass and garnish with a pineapple wedge.

— Recipe courtesy Epicurious