Of limes and agave goodness

A lemon drop has never sounded so good. Or a mojito. Or a Mike's pomegranate lemonade. Or a Cherry Coke Zero with vodka.

I am now on my third month without any libations. Jonathan's been good about drinking up all the Mike's that i don't like...the cranberry lemonade and the original lemonade.

What it means is that I get to use lemons and limes to expand my culinary horizons instead. :)

One of the bigger challenges of being pregnant is the recommendation that i give up dairy products and wheat products. (more on that later) For a garlic cheesy-bread loving addict, who consumes cheese in all its cheesy goodness forms - cottage cheese, gruyere and grapes, cheese and nuts, amazing irish cheddar, a brie wheel from metropolitan market, fresh mozzarella, grated parmesan in just about anything - it's been a bit of a change. :)

So I think about other things. Fresh lemons and limes. Mangoes. My newest sugar replacement, agave nectar. Grilled fish. Chicken. Turkey. Even fresh vegetables. Anything but dairy and wheat.

Tonight, we're having grilled mahi mahi lettuce wraps with agave and limes. And it smells fabulous.

The marinade for the mahi mahi?

• 1/4 cup extra virgin olive oil
• 1/4 cup agave nectar
• juice from 3 limes
• a dash of cinnamon

Jonathan and I headed over to Lattin's Country Cider Mill last Saturday. It gave me a taste of farm-y life with goats and baby chicks and baby ducks, a giant vegetable garden, and a ton of fresh vegetables and fruit for sale. We came home with cucumbers, tomatoes, fresh jam, raspberry cider, and an apple pie for Jonathan. He was feeling a bit wheat-deprived. :)

Farm-y hopes for next year?

A garden on the side of the house, new grass in the yard, and maybe even some chickens. No roosters.