Servings: 10 | Total Time: 5 minutes
- 46 oz tomato juice
- 46 oz vegetable juice
- 1 cup fresh lemon juice
- 1/2 cup water
- 2 TBSP Worcestershire sauce
- 1 tsp celery salt
- 1/2 tsp Tony Cachere’s
- 15 oz vodka
- celery sticks, pickled okra or green beans, etc.
- Combine all ingredients in a glass pitcher, except for vodka.
- Let chill overnight.
- Stir in vodka before serving.
- Top with celery, pickled green beans or okra, and adjust hot sauce.
Our kids have been loving smoothies lately.
- 1-2 bananas
- 1/2 cup frozen mango
- 1/2 cup frozen peaches
- few handfuls of spinach
- coconut water or water
- Add enough coconut water to blend. That’s it.
- General ratio: 1-2 bananas + 1 cup frozen fruit + 2 handfuls greens + water
- For greens can use: spinach, kale, romain, arugula, swiss chard, etc.
- For a pretty green smoothie, use pineapple, green grapes, green apples, kiwi, pears, etc.
- 1 banana
- 1/2 avocado
- 2 handfuls spinach
- 2 large spoons of Greek or regular yogurt
- 1.5 cups fresh or frozen mango
Can sub mango for strawberries and kiwi. This was good too.
Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes | Yield: 20 slices bacon
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons chile powder
- 20 slices of thick-cut bacon (1 1/2 pounds)
- Optional: pinch of cayenne pepper
- Preheat the oven to 400°.
- Line 2 rimmed baking sheets with foil.
- In a small bowl, whisk the brown sugar with the chile powder.
- Arrange the bacon strips on the foil and coat the tops with the chile sugar.
- Bake for 25 to 30 minutes, until caramelized and almost crisp.
- Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.
Notes: Great in a Bloody Mary or on its own. The bacon candy can be made earlier in the day; store at room temperature.
Recipe Origin: This is our adaptation of a Food and Wine recipe.
Prep Time: 1 minutes | Cook Time: 0 minutes | Total Time: 1 minutes | Serves: 2
- 1 oz sweet vermouth
- 3 oz bourbon
- 2 dashes bitters
- 2 maraschino cherries
- mint leaf
- Fill a cocktail shaker with ice.
- Pour in the sweet vermouth and bourbon and splash on 2 dashes of bitters.
- Shake while counting to 30.
- Pour into 2 cocktails glasses, garnish with a cherry and mint leaf and serve immediately.
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Serves: One
- 1/2 ounce superfine sugar
- 1 ounce hot water
- 7 mint leaves plus one mint sprig
- 1 1/2 ounces Cognac
- 1/2 ounce Rye
- In an old-fashioned glass or julep cup, dissolve sugar in water.
- Add mint leaves and press lightly with a spoon.
- Add spirits, fill glass with finely crushed ice and stir.
- Poke a straw and mint sprig into julep and serve.
If you live in the South, this is just something you should know how to do. Plus, everyone likes giving julep cups as a graduation gift.
This recipe is adapted from David Wondrich. First published in Harper’s Monthly in 1857, where Mr. Wondrich wrote that this was “the tastiest mint julep recipe I know.”