Be careful what you wish for, right?
It got hot this week. So hot, we broke all-time high temperature records in Southern California.
Have I mentioned we live without air conditioning? And in a house with picture-windows that don’t open?
We’re dying here.
Because I’m a big procrastinator, I waited until Monday evening after work to figure out what my RSVP Redux recipes contribution for the month of September was going to be. (Deadline: September 30th.) My strategy was to check out a collection of archived Bon Appétit issues from the local library to pick a relevant recipe.
There was only one problem:
Well, crap. Luckily, later that evening, I came home to find the October issue of Bon Appétit in the mail. And in it was an RSVP recipe for a mojito with Thai basil and lemongrass… both of course, just happened to be growing out back.
Dear weather control: I’m sorry I bitched about the mild summer. very, very sorry. Will you please cool it down now? Thanks.
Any heat waves where you are, or have you completely embraced the season that is Autumn?
~ Makes 2 servings ~
~ Ingredients ~
- 2 2-inch pieces lemongrass (cut from bottom end, tough outer leaves removed), halved lengthwise, plus stalks (for garnish)
- 2 tablespoons granulated sugar
- 16 fresh Thai basil leaves
- 1 lime, thinly sliced crosswise
- 2/3 cup white rum
- Ice cubes
- 1 cup club soda
~ Preparation ~
Preparation Time: 15 minutes
- Divide halved lemongrass pieces between two 16-ounce glasses. Add 1 tablespoon granulated sugar to each glass. Mash with muddler or handle of wooden spoon until the lemongrass is crushed. Divide basil leaves and lime slices between glasses. Mash to release lime juice. Add 1/3 cup rum to each glass; stir. Fill glasses with ice, then club soda. Garnish with lemongrass stalks and serve.
Test-Kitchen Tip: Muddle ingredients an hour before serving for deeper flavor.
Nutrition content per serving: 77 calories, 12g carbs, 0g protein, 0g fat, 0g fiber
Cost per serving: $2.50 – $3.00
Source: Bon Appétit, October 2010