Give me a loaded Bloody Mary or give me a chardonnay. Because when it comes to brunch, I want more, more, more.
You might say this cocktail looks like a salad in a glass. I definitely wouldn’t disagree.
A loaded Bloody Mary is my dream Best Ever Bloody Brunch Mary. Snacking on all of the extra trimmings while I wait for my actual meal to arrive is kind of a necessity. I mean, it’s almost lunch. I didn’t eat breakfast. And this girl is hungry.
Like everything else I eat, I love nothing more than a bite of this and a taste of that. Which is exactly why a do it yourself Bloody Mary bar is right up my alley.
Kosher dill. Bread and butter. Garlic spiked. It really makes no difference to me, I love ‘em all.
Summer eats at my house are always accompanied by pickles. Sandwiches, burgers and macaroni salad all require the briny spear and are popular ways for just about everyone to partake. But pickled vodka? That might be a new one for you.
Today I bring you the recipe for Pickle Infused Vodka.
Tomorrow, I’ll be sharing my recipe for The Best Bloody Mary EVER and how to create a bloody mary bar for summer funning with friends and family.
And you can bet bacon, and Pickled Vodka, will be included.
We’ve just barely snaked our way past margarita madness and the accompanying buckets of nachos and here we are with another holiday simply MADE for recipe sharing.
Mother’s Day brunch is a classic, because every mama loves her lil’ chickens, and what better way to share the day than a lazy dazy meal with those you love.
Mimosas, egg bakes and plenty of mommy time makes the big day special. This year, I’ll be sharing the it with my not-so-little Smudge and my own mama, spreading the love up and down the multi-generational tree.
Dull knife = Dull life. And lots of band-aids at our house.
We’ve spent a small fortune on cutlery in our home. We’ve tried lots of different brands and every various style. Chefs knives, carving knives, vegetable cleavers and santoku knives. They each have their place in the sun. But only if they’re sharp and only if you know how to use them.
Because Smudge had a hankering to help me cook in the kitchen and because this recipe for Quinoa Tabbouleh with Chickpeas requires a lot of chopping, I took advantage of the need-for-knife-education situation and put my girl to school. Let’s kill two birds with one stone, am I right?
Smudge has proven her place in our kitchen. She’s seen what cooking means to her mom and dad and she’s ready to graduate from cracking eggs and spreading butter on toast to wielding her way with the most savored utility in the kitchen. The home cook’s trusty sword. The extension of her right arm, or left if that’s your preference.
As Smudge comes around to her 10th birthday in 4 weeks (YIKES!) she’s ready to get into the good stuff, to graduate to the big guns. The knives that do damage. So before she does, she’s going to be schooled by the pros. And that’s where this lesson begins.
Me and my mom. The love of chocolate runs in our DNA.
Maybe she passed her love of the cacao to me through her umbilical cord. Or maybe she transferred her chocolate loving cravings to me with each chocolate shake we’d get at Arctic Circle with a side of burgers and fries.
Either way, when it comes to dessert, chocolate is our first bite of choice. And it’s just one reason we’re both partial to super rich, fudgey, chocolate loaded brownies.
It all comes down to flavor. While some think the best flavor come from big amounts of big ingredients, it’s really the little guys who coax out the intensity of the flavors behind the scenes. Small wonder, huh?
While chocolate and mascarpone are the big names in this brownie recipe, but the nuance that binds them together is one star ingredient: vanilla.