I was going to write all about how my day was so bad that I required, like, a bucket of chocolate-dipped churros and a bottle of red wine.  And then I would take my bucket and my bottle to my special corner and shove it down my gullet as fast as I possibly could.  And if anyone tried to stop me, I would bite their fingers off.

But then I drove on the highway with my windows down and Silversun Pickups blaring, and I kind of forgot everything.  Because 70 degrees?  In March?  In St. Louis?  Come on.

Now that the weather’s getting nicer (you know, for the whole day we can expect in St. Louis before it changes), you should start going back to the farmer’s market.  This is especially good advice if you’re one of those people who gets up at 5:30am every weekday and is therefore physically incapable of sleeping past ten on the weekend, too.

If you go to the farmer’s market, you’ll see that blood oranges are back in season.  This is good for the following reasons:

1. They are delicious.
2. They are the coolest named of all the fruits, ever.

I’m not one of those weirdos who sits around gnawing oranges at her desk, so I decided to make margaritas with them.  Blood orange jalapeno margaritas, to be precise.  Oh, you want to make them?  Okay.

You’ll need:

Blood oranges, juiced.  I think I used 6 small ones.  It’s helpful if you have a juicer.  I don’t have one.  There’s an old retro one in my mom’s house that could probably brain an intruder if you could manage to swing it around.  Right, a juicer, or you’ll end up quartering them and squeezing them all by hand.

(it looked a lot weirder in person, and there’s still dark red stuff under my nails)

Half a grapefruit, juiced.  This is optional.  I just had one in the fridge and ruby red grapefruits juice easily (even if you’re doing it by hand).
One jalapeno, halved with seeds and membranes removed.
1 lime, sliced into rounds
At least half a bottle of tequila, 1 ½ cups set aside.
Triple Sec to taste (I used probably 1 cup, maybe a little less)
Lemonade to taste – I hate sour mix.  Hate it.  Lemonade is what we use in the bar because it’s cheaper, lasts longer, and doesn’t taste like shit.

You’ll do:

About 2 days before you plan on making the margaritas, place your sliced jalapeno in the 1 ½ cups of tequila.  Seal and place in the fridge.

The day you plan on making the margaritas, strain your jalapeno-infused tequila and combine everything in a pitcher.  Stir to combine.  Duh.  This is booze, not rocket science.