“My father taught me to work; he did not teach me to love it.” ― Abraham Lincoln
This week the cooking club is talking about “Bite-Sized” and thinking about my weekly menu with Labor Day specials on the list, well what could be better than an ice-cold bloody mary loaded with bite-sized veggies? Not sure that this will qualify, but choose any of our chef’s Bloody Mary recipes, and go crazy with your little bites. Today, I lightened up Ina’s recipe meaning greatly adapted and used what I had in the pantry, refrigerator, and spice rack. My adaptation of ingredients included Clamato juice, chopped celery leaves, and Phillips Seafood seasoning or Creole seasoning for rimming the glass…I added a nice pinch of the seasoning over the top of my drink.
The refrigerator held a bunch of surprises, pepperoncini, fresh peppery long radishes sliced lengthwise, Kirby cucumber wedges, fat Spanish olives, and celery stalks, and crispy pickled okra.