Li Hing Mui Mango Margaritas

Yesterday I partook in a “Doc McStuffins”-themed birthday party filled with three-year olds, mini lab coats and purple cupcakes. The birthday girl is the daughter of one of my dear friends - an adorable (and feisty!) three year old that I’ve seen grow before my eyes into a mini-human. As someone without kids (who had never heard of Doc McStuffins), this whole raising-a-child thing is a kind of a mind-blowing concept. Oh - and if you’re like me, let me clue you in: it’s the newest Disney Show craze featuring a girl who practices medicine on her stuffed animals. Duh.

And speaking of crazy things, today marks my three year Blogiversary. It feels like just yesterday that I published my first post.  I hope the mammas out there aren’t offended by this comment - but I can’t help but think about how this blog has become my baby. I’ve laughed and cried over it, been up at all hours of the night, feel like I don’t know what I’m doing half the time - but love it all the same, and feel so proud of the results. I’ve honestly never stuck with anything this long in my entire life. And the best part is that I still love it. As in, waking-up-in-the-morning-thinking-about-it, going-to-sleep-at-night-thinking-about-it type of love. In fact, my husband would tell you that I’m down right obsessed. But regardless, it’s been a busy three years, including:

a blog redesign. and then another.

countless brand partnerships and even a photoshoot in LA.

an engagement, wedding and honeymoon.

and all things margarita.

I might not have children yet, but I love my blog; it’s an authentic part of me. I’m so thankful for readers like you (yes YOU!). Your comments and feedback put a smile on my face every day.

We’re celebrating tonight with one of our all time favorite recipes that, shockingly, I haven’t shared yet. We served Mango Margaritas with Li Hing Mui at our wedding and let’s just say that they were a HUGE hit. You may have had a Mango Margarita before; but unless you’ve spent time in Hawaii, you’ve probably never experienced the tart and salty perfection that is Li Hing Mui - a red powder made from dried plums. You should be able to find it at your local Asian food store. If not, online is always a good bet. It’s a really fantastic substitution to a traditional salt rim.

Last but not least - shout out to OXO for the basket o’ fruit tools, including this seriously awesome mango slicer. Believe me, you need one.