Today is a big day for me.
I am leaving my job of 14 years. Today. This is my last day.
The reasons? Well, they are plentiful. They involve everything from office cultural changes, the needs of my family right now, and feeling a little stuck.
That doesn’t mean that this was an easy decision by any means. I’ve worked long and hard at my job for many years, built many wonderful and hopefully lasting relationships, and prided myself on the work I have done. To walk away from the only real career I’ve ever known is scary as hell. But it also means a new chapter is beginning for me.
I get to be home with my kids. Kieran starts kindergarten next week, and I get to be there at the bus stop each morning and afternoon as he adjusts to his new normal. I get to snuggle with Finn all day long, watching him blossom from a cute little baby blob into a walking, talking little person. The privilege of this is not lost on me for one second. I know how incredibly lucky I am to be able to take this break.
And as far as work goes? Well, I’m hoping to be able to spend a lot more time on this little blog. It has always served a very important role for me: a creative outlet. I’m excited to possibly make this my full-time work focus. It’s a big leap, and it’s terrifying. But at least I know that I’ll be doing something that I truly love. I have fallen deeply, madly in love with food blogging, and I never expected to love it as much as I do. Creating delicious recipes is part of my regular routine, but to style and photograph them in a beautiful way to share with all of you has really been the cherry on top of this whole thing. I love it so, so much.
So, we’ll see how it goes. For your part of things, not much will change! You can still count on this space as a place to come for everyday recipes (with some indulgent, special occasion dishes thrown in for good measure), ramblings about my life, and my repeated mantra of “OMG THIS IS THE BEST THING I’VE EVER MADE.” Sorry I say that so much, by the way, but I only share the things here that I am most excited about. So, everything on this site really does feel like the best thing I’ve ever made. Hah.
So, if there has ever been Monday begging for a margarita, today is that Monday. And I’m doing margarita Monday with a twist! Margarita popsicles! With dragon fruit! In all it’s electric-neon magenta glory, dragon fruit has taken the food world by storm these past couple years.
I buy the frozen dragon fruit packs (also known as pataya) in the freezer section of the grocery store and I add them to smoothies and cocktails on the reg. They are chock-full of healthy antioxidants (which totally means margaritas are OK for a Monday, right?) and add the most exciting color to everything you make. SO fun!
I mix the frozen dragon fruit puree (defrosted first, of course) with all the makings for an awesome margarita: lots of lime juice, tequila, orange liqueur, and some agave nectar (you could also use honey or simple syrup). Whisk it all up and pour it into popsicle molds to freeze. Side note: you could also serve the mix on the rocks in a salt-rimmed glass. Skip the popsicle part all together, if that’s not your thing.
I will say, though, that eating (drinking?) a cocktail in popsicle form is really freaking fun. It makes me feel like a kid again.
I thought today was really the perfect day to share these with you. I am feeling all the things today (mostly a mix of nerves and excitement along with some sentimental sadness), and I have a feeling that I’ll be pretty darn emotionally drained by the end of the day. This is scary and exciting all at once. It’s been taking a toll on my emotions for the past month or so.
So take these as part celebration, part coping mechanism for me. Haha.
Cheers to the next chapter, friends!
These dragon fruit margarita popsicles are a fun twist on the classic frozen cocktail! Grown-up popsicles for all your summer party needs with a fun tropical feel!
- 2 (100 g) frozen dragon fruit (pataya) puree packs, defrosted
- Juice of 3 limes (roughly ⅓ cup)
- ⅓ cup water
- 2 tablespoons agave nectar (or more to taste)
- ¼ cup triple sec (or orange liqueur of choice)
- ½ cup silver tequila
- Pinch of fine sea salt
- 1 lime, thinly sliced
- Flaky sea salt, for serving
- In a large bowl, whisk together the defrosted dragon fruit puree, lime juice, water, agave nectar, triple sec, tequila, and pinch of salt.
- Taste and add more agave nectar, if needed. It should taste like a margarita! Adjust the sweetness/saltiness to your tastes.
- Place the lime slices in your popsicle molds. Pour the margarita mixture into each mold, filling them almost to the top (leave a little room at the top, as they will expand slightly as they freeze).
- Place in the freezer for 2 hours, and then insert popsicle sticks, and freeze for another 4 hours.
- To serve, remove the popsicles from the molds, sprinkle with flaky salt (if desired), and serve immediately.
Because these popsicles are booze heavy and alcohol does not fully freeze, they do not freeze as rock solid as regular popsicles do. Once you unmold them, consume them quickly, as they are likely to melt a little bit faster.
- Category: cocktail
Keywords: dragon fruit margarita, dragon fruit margarita recipe, dragon fruit margarita popsicles, dragon fruit recipes, margarita recipe, dragon fruit puree, pataya, boozy popsicles, margarita popsicles, grown up popsicles