I have been very lazy of late, using the excuse that the weather is simply too hot for exercising. Early in the morning, the trails are soggy and it is too warm to go out after . The exercise bike is on the upstairs level of our brick oven of a home, so that’s out as well. All I really have been doing is using Jack’s weight machines in the basement (which is the only semi-comfortable place in the house!).
So I forced myself to go out for a run yesterday morning. To be honest, I shamed myself into it by stepping on the scale!. Inactivity and Skinny Cow ice cream sandwiches are taking a toll on me. :)
The run was not very enjoyable. Hot and muggy, and in the woods I kept running through cobwebs. I got in almost 2 miles and slogged home, happy beyond words to take a cool shower. But there was one bright spot in this—I picked the first blackberries of the season. There weren’t many, maybe about 2/3 of a cup. I carried them in my cap and am thankful that I chose the black one for that run—the blue-black berry stains hardly show at all.
What I really, really want is a blackberry pie. With vanilla ice cream. But 2/3 of a cup of berries does not a pie make, so I used the blackberries for the next best thing. Mojitos.
15 fresh mint leaves
¼ cup fresh lime juice
2 ½ tablespoons granulated sugar
¼ cup white rum
½ cup fresh blackberries
cold seltzer or soda water
In a small pitcher, muddle the mint leaves, fresh lime juice, and sugar until the sugar is dissolved. Allow to sit at room temperature for 10-30 minutes.
Use a slotted spoon and pick up most of the mint leaves then use a second spoon to squeeze the leaves almost dry of liquid. Discard the mint.
Add the rum and blackberries. Mash the berries lightly; stir.
Fill 2 (12-14 ounces each) glasses with ice and divide the rum mixture between. Fill with seltzer. Stir gently.
This is a great mojito variation, the lime and mint pair quite well with the blackberry flavor.
I still want that blackberry pie, though!