By Halie Rosenberg/Adel Aschenbrener
Picture it: You have just spent the day hiking Joshua Tree and writing beautifully. The desert sun is setting, and in your hand, is an icy margarita made by Writing Pad’s genius Executive Chef, Adel Aschenbrener. You sip from it, so happy that you’ve given this gift of writing and relaxation to yourself. In your short stay, you have accomplished so much great work. The story ideas that you once struggled to express, now flow easily into your notebook. You close your eyes, content with the knowledge that the only thing left to do today is make your way through a wonderful dinner and fall into bed.
What is the best part about this dream? It can be yours, simply by signing up for the Writing Pad High Desert Retreat! Call 323-333-2954 or email email@example.com to sign up before it is full. Only 2 spots are left!
And to tide you over until October, Adel has been gracious enough to share her fabulous margarita recipe that she plans to make in 29 Palms. Thanks, Adel!
Cactus Pear Margaritas
(Serves 4)Tart, refreshing, and perfect for beating the heat, this hot-pink libation pays homage to the ultimate desert survivor – the humble cactus.
8 oz. 100% agave silver or blanco tequila (Adel likes Herradura and El Tesoro)
8 large or 12 small fresh limes
2 oz. agave nectar
2 oz. cactus pear juice (also called prickly pear juice)
plenty of ice
Halve the limes and juice them into a cocktail shaker or large glass (if
you roll the limes firmly under your palms against the counter or
microwave them for 20 seconds before juicing, you’ll get more juice). Add
the juiced limes to the shaker along with the tequila, agave, cactus pear
juice, and a couple handfuls of ice. Muddle the limes and other
ingredients together for a minute or two to extract the flavorful oils.
Shake or stir for another minute, then strain over ice into 4 cocktail
And if that didn’t make you drool, then check out Adel’s sumptuous sample dinner menu for the retreat. It will certainly inspire the best writing you’ve ever done!
Sample Dinner Menu
grilled marinated steak
roasted potatoes with jalapeno butter
local fresh fruit tart for dessert
(vegetarian options available)
Hope to see you at the retreat!