Casablanca
So last week Brent and I ended up spontaneously eating at a Moroccan restaurant we always passed on University (near DU). I had a brief conversation with the waiter about my time in Morocco and he asked about my current work situation and offered me a job as a waitress there. Yesterday I went in for my official interview/orientation and I'm all set to start Friday night. It will be nice to have a little extra income, practice my Arabic listening skills, and just have a nice break from the my current job, which is becoming increasingly stressful and tedious (who thought those two weren't mutually exclusive). Anyway, here's the restaurant web page if anyone is interested in coming there to eat or see me. The food is far better and more authentic than Mataam Fez, in my opinion. http://www.coloradoeats.com/casablanca/index.html
Faux-jitos
I've spent the last week keeping Kristin company while her parents were out of town. I basically would go to work (in that building next to the "cash register") then go back to her place and spend the evening and night there. It was alright, I got free munchies and we had some girl time and Brent was allowed to come over so that was all good too. Once her parents got back, Brent was obligated to house-sit and pet-sit for his parents, so I've been in Brighton helping keep
him company. It's been relaxing, though. He got ahold of some tasty tamales from someone at work, and we had those for dinner Friday, then walked to a famers market Saturday morning and got fruit and pickled garlic and broccoli. With the broccoli, we heated up more tamales Saturday night, and attempted to make mojitos to go with it. Unfortunately the true ingredients weren't there, but we came up with a compromise that seemed to work after a few alterations. So without further ado, I give you THE FAUX-JITO!
In a pitcher, combine
48 oz limeade (i.e. 1 can concentrate plus 3 cans water)
4 shots light rum (more or less to taste)
3/4 tsp pure mint extract (I prefer this to peppermint extract)
App. 4 tsp powdered sugar
Mix well to combine extract and dissolve sugar. Serve over ice in a pint glass. Makes 3-4 servings.
