The idea for this one came across my reader last week from edibleMadison.com. It looked too tasty not to try, especially with the abundance of fresh produce available right now at our local farmer’s market (this is being written in mid-August).
So I re-imagined the recipe, and lo-and-behold, it still turned out wonderfully. That’s the beauty of the Bloody Mary…just about anything works!
Summer Garden Bloody Mary
12 ounces tomato juice
2 ounces vodka
1/8 tsp of celery salt
1 Tbsp Worcestershire sauce
1 Tbsp hot sauce, preferably one with a smoky flavor
1 tsp ground black pepper
One dash each: dried basil, dried oregano, dried dill
1 lemon wedge
2 cherry tomatoes
1 cucumber slice
2 basil leaves
Fill a large glass with ice. In a shaker, combine the tomato juice, vodka, Worcestershire, hot sauce, celery salt and black pepper. Shake to mix. Open the shaker back up, add the basil, oregano, dill and juice from the lemon wedge. Shake again to mix.
Pour over the ice. Garnish with the cherry tomatoes and cucumber slice, and float the basil leaves on top.
Happy Sunday, again!
Three Favorites Cookie
If you like chocolate chip cookies, oatmeal cookies or peanut butter cookies, there’s a good chance you’ll like this recipe. It’s a combination of all three of those favorites in one mouthwatering cookie. So don’t blame me if you don’t enjoy these cookies…I can’t help it if your tastebuds are malfunctioning!
Three Faves Cookie
1 Cup unsalted butter
1/2 Cup white (granulated) sugar
1 cup brown sugar (firmly packed)
2 1/2 Cups all-purpose flour
2 Tbsp vanilla
1 tsp baking soda
1 cup peanut butter, smooth
2 cups rolled oats
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350˚F.
In a bowl, cream together the butter, white sugar and brown sugar until smooth. Add the peanut butter and beat until just combined. Add the eggs and vanilla and beat until well combined.
Meanwhile, combine together the oats, flour and baking soda separately. Add to the peanut butter mixture and mix until well incorporated. Add the chocolate chips and stir together by hand.
On an ungreased cookie sheet, create balls with 1 Tbsp of dough, slightly flattened on the sheet. Bake 10 minutes, or until you have a light golden color but the cookie is still soft in the center. Cool on a rack.