Must Be Summer(ish): Whole Fish, Bloody Mary and Thai Peanut Noodles

To celebrate that our grass grew in and we haven’t killed a single plant (yet), we marked Sunday’s sunny afternoon with bloody marys and an Asian whole fish feast. Here are the recipes:

Bloody Mary

Bloody Mary: The making of

I’ve only recently learned to love a Bloody Mary. Maybe it’s a grown up drink and a sign I am getting old. Or maybe it’s just that the¬†Bloody Mary has been remade by the foodie crowd and no longer feature slimy V8. This recipe comes compliments of my friend from Brookyln, who, during a recent visit, made sure to stock our fridge with all the ingredients.

Ingredients:

Tomato juice
vodka
worcestershire sauce
lemons
horseradish
salt and pepper
tabasco (or another hot sauce).

Making the bloody mary

Fill a pint glass with ice and add 1-2 shots of vodka. Then, fill most of the way up with tomato juice. Add two or three good shakes worcestershire sauce, the juice of one lemon, salt and pepper (celery salt if you have it, or add celery seed in addition to the salt) and several shakes of hot sauce. Top that off with about a quarter to half a teaspoon of horseradish.

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