Bloody Mary Sunday
I am usually a coffee or tea drinker in the morning. However, certain Sundays call for a celebration.
Taylor and I are finally taking weekends off from the farm. All of the hard work from the early spring and summer is finally paying off. We no longer work seven days a week. Now we only go to the farm to harvest for our farmers markets, CSA, and restaurant accounts. We still do odds and ends to maintain everything, however, all of the monotonous work of keeping a farm going during the heart of the season is winding down for a while. We get to coast along with easier farm chores until November. We are trying to soak up this slower season as much as possible. It always goes by too fast!
Do the smiles give it away? Harvesting our crops is way more fun than hauling manure, seeding, planting, killing bugs/pests or weeding. We only have a small window of down time and right now is that time!!!
In celebration of a day off from farm work I thought a bloody mary was only appropriate. I hope you all get the day off to fire up a skillet of eggs and potatoes, mix up a few bloody marys and enjoy the afternoon.
We adapted this recipe from Bobby Flay. We made a few adjustments (we added sriracha sauce!) However, the recipe credit goes to him. These were easy and tasty. As always play around with the recipe and make it your own.
Spicy Bloody Mary
Prep Time: 5 mins Cook Time: 0 mins. Serves: 2-4
- 16 oz organic tomato juice
- 3 oz good quality vodka
- 2 dashes hot sauce (we used sriracha sauce)
- 1 dash Worcestershire sauce
- pinch of celery salt
- juice from 1 lemon
- Cutting celery spears and cherry tomatoes for garnish
- Combine all ingredients except cutting celery into a large pitcher. Pour into glasses garnished with a cutting celery spears and cherry tomatoes.
NotesUse this recipe as a guide. Adjust measurements and ingredients as necessary.