Here's the deal, much of the time, balance is unattainable. There. We said it. Life pulls you in one direction or the other and other people's plans or needs get in your way and suddenly you turn around and you haven't eaten any spinach in days. Or you have a week that's so full of networking events and late deadlines that you have no hope of running a smooth household. And we won't even pretend we make enough time for the self care we know we should be doing.
But we think finding balance might be about your measuring stick. Do you measure daily, weekly, monthly? Is there a method to attaining balance that works for you and keeps you sane? In this episode, we chat about what that looks like for us.
La Capirucha
La Capirucha
Ingredients
- 2 oz. Mayalan Joven Mezcal
- ¾ oz. prickly pear syrup (see recipe below)
- ¾ oz. fresh lime juice
- Sal de Gusano salt rim
Prickly Pear Syrup
- 6 ripe, red prickly pears
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- 6 allspice berries
Preparation
Combine all ingredients in a shaker, with ice and shake well. Strain into a salt-rimmed glass filled with ice.
Prickly Pear Syrup
Remove the skin with a knife and de-seed the prickly pears. Dice and place them in a saucepan with the remaining ingredients. Simmer on low for about 20 minutes. Fine strain through a chinois or cheesecloth. Bottle and refrigerate. The syrup will last approximately 2 weeks.
Recipe courtesy of imbibe
