My sister was in town last weekend for our friend Lindsay's baby shower (pictures on Instagram, it was beyond beautiful!), it was also my birthday on monday. I don't get too excited about my birthday, as long as cocktails are involved I'm satisfied. So, after a weekend of wine and family we decided to do lunch with just the girls. Nothing fancy, lobster rolls, butter lettuce salad, and of course, Bloody Mary's. I was never a huge fan of bloody mary's until my friend (the same friend who is hell bent on making me like mustard) (it will never happen) kept ordering them at brunch until I started to love them too. With extra lemon & lime juice and fresh grated ginger this recipe is a little lighter then those I've had in restaurants. I also added a minuscule amount of sriracha to add an extra kick. I cut back on the horseradish, I think too much makes it taste like watery cocktail sauce.
LP Bloody Mary
4 oz. Tomato Juice
2-3 Dashes Tabasco Sauce (or to taste)
2 Dashes Worchestershire
1 tsp Prepared Horseradish
1/8-1/4 tsp Freshly Grated Ginger
1 Pinch Pepper
1 Pinch Smoked Paprika
1/4 tsp Grated Sweet Onion
2 oz. Vodka
1. With a wire whisk mix together tomato juice, tabasco, worchestershire, horseradish, citrus, ginger, pepper, paprika, and onion. Let sit for at least two hours or preferably overnight.
2. Remix tomato base with whisk, pour into collins glass (or mason jar) and top with 2 oz. vodka. Garnish with lemon & lime wedges, olive, celery and/or cucumber. Other ideas: radishes, cornichons, baby dills, bacon, go crazy!
I woke up this morning and for the first time since I can remember, I had nothing to do. Nothing at all. So, I rode my bike to the farm down the street and bought whichever vegetables were in season, plus some of the standards (garlic, onion). Then I threw them in a pot and voila! (okay, not really it was a bit more planned than that).
This soup can really be made with any root vegetable and changed by adding more spice, less spice, different spice.. you get the gist. I like the idea of making a sweet & spicy butternut squash soup with cayenne and maple syrup, served with saltines? Or a turnip and squash soup with toasted pumpernickel. Oh the possibilities!
Cozy Fall Soup
2 tbsp olive oil
4 tbsp butter**
1 medium onion chopped
4-6 cloves garlic
2 medium carrots cubed
32 oz. chicken stock*
1 bay leaf
1/4 tsp cayenne
1" ginger grated
2-4 oz. sliced fennel
16-20 oz. beets peeled and cubed
20-24 oz. butternut squash cubed
fresh ground black pepper & salt to taste
1-2 tbsp cream**
1 hour (or less), makes about 2 quarts
Cutting the hard vegetables into cubes allows for shorter cook time giving you more time to do other festivities. Or, if you're a normal woman, more time to clean. I added 2 tablespoons of cream at the end as well as an extra tablespoon (or 2) of butter, because I will find a way to make a healthy soup unhealthy. It probably is not necessary but it added just a touch of creaminess to the vegetable soup.
*Chicken stock can be substituted for vegetable if you're trying to stay vegetarian.
**Butter and cream can be omitted to make the soup vegan, but replace butter in step one with another fat (peanut or grape seed oil, for example).
1. In a 6 quart stock pot heat oil and 2 tbsp butter over medium heat. Add onion and cook until soft, do not brown. Add garlic, carrots, and 1 cup stock. Stir, cover, and let simmer about 5 minutes.
2. Add remaining stock, bay leaf, cayenne, grated ginger, and fennel. Cover and let simmer while preparing beets and butternut squash. Let it come to a boil, lower heat and add cubed beets and squash to stock. Let simmer 15-20 minutes, or until beets and squash are cooked through.
3. Taste and add additional cayenne, if you would like it spicier. Salt and pepper to taste.
4. Add cream and 2 tbsp butter, let simmer a few more minutes. Puree in a blender on low, leaving it somewhat chunky. Can puree until smooth if you prefer the texture. I like mine a little chunkier.
5. Garnish with thinly sliced fennel and one or two beet green chips. Serve hot.
Will keep frozen up to 6 months
Beet Green Chipsbeet greens
grape seed or peanut oil
salt & pepper
1. Rinse beet greens and clean with baking soda. Shake to dry and place in salad bowl. Mix with olive oil, grapeseed (or peanut) oil, salt, and pepper. Greens should be lightly dressed not too saturated.
2. Place on wire rack positioned over cookie sheet, covered in aluminum foil, to collect oil drips, cook for 10 minutes at 375º. Remove from wire rack and let cool on paper towels.
My latest music obsession is Lucius, an indie-pop band from Brooklyn, NY. Their music is well, amazing. They are able to create so much depth while keeping the music fairly simple. The song here, "Turn It Around," wasn't necessarily one of my favorites upon first hearing their music. I tend to like dramatic slow, some what depressing music such as their song, "Go Home." BUT, after seeing the video it had a whole new meaning to me.
As a woman, and I'm sure every other woman can relate to this, I leave the house feeling pretty confident (definitely not everyday), then I walk by a woman with amaaazing hair, then another with amaaazing legs, and another with beautiful clothes that with my budget I can barely afford to look at let alone purchase. So that feeling of, "yes, I look pretty damn good today," quickly goes out the window and you're left with, "I need that hair, those legs, those clothes, etc." in order to feel confident. Right?
This video was like bringing "the grass is always greener on the other side" to life. EVERY woman feels imperfect, especially when comparing themselves to other women. So those women I was passing that I felt inadequate to could (emphasis on could) have felt just as insecure compared to say my shoes, or hand bag, or hands (hands?).. I don't know.
Anyways, thank you Lucius for reminding me of this and boosting my confidence for at least a day or two ;)
Here is the video, enjoy!
One last thing, do you not love their style?