We did have plans to go check out a wine bar in Warrenton, but Ann hasn't been feeling all that great and was not up for the trip. So, she came up with plan B: Bloody Marys at home. While we were out erranding, we bought a can of chipotle salsa (two actually) and a can of tomato purée (and some ribs for dinner). I love horseradish in mine, but I forgot we didn't have any at home, but still, these bloodies were not too terrible, seasoned with chipotle salsa, sriracha, a touch of Old Bay (for the celery seed in it), lemon juice, lime juice, and olive brine. We always start with tomato purée (or make our own in the blender) rather than tomato juice so that the drink still has some thickness and body once we add the vodka. We do not like watery drinks. Or small drinks!
|Chipotle Bloody Mary! Happy Memorial Day!|
For Memorial Day dinner, Ann had mentioned ribs a few days ago and I thought it was a good idea, but then on Sunday, she started talking about some cold good-for-you cellophane noodle salad. No! Not on Memorial Day! It's gotta go on the grill and it is not supposed to be remotely good for you. I didn't have time or the opportunity to score some decent ribs during the week, so we had to put up with what we could find at the market. Ribs, American-style St. Louis ribs thank you very much, are not much of a hit with the largely Hispanic and Asian crew that shops at FoodMaxx, so we settled for some chopstick-friendly spare rib nuggets, the same cut that I wanted, just cut into pieces.
|Dry Rub Before Roasting|
|Best Three-Ingredient Sauce Ever|
Annie, great day and great ideas! Bloodies, ribs, and soft serve: all your ideas. I'm always happy to oblige and if I don't have to think about what to make (like I do all day every day at the restaurant), that is just fine by me!