CandleMama and I were out of our groove. It was Monday morning and there were children that needed tending to. Our children actually… and we were downright rusty. Rusty because we just returned from a fun couples weekend away in Catalina Island. One forgets how many hours there are in the day when their children aren’t in tow. Now we were back in the “Belly of the Beast” which is our lives, but mentally, we were still on “island” time.
Catalina seems to serve Bloody Mary’s at every restaurant. I suspect it’s because the boat arrives at 10am but your hotel room isn’t ready until 3pm. At 10:15 am, nothing sounds quite as appealing to a boatload of parents who are eager to start their weekend getaway immediately.
CandleMama and her hubby had previously been living in the midwest and told us about this special mix that we can’t get here in California. It seems like we can get everything here so I’m always intrigued to find something new we haven’t seen.
Hoosier Momma is hands down the best bloody mary mix I have ever tasted. It’s hard to improve on absolute perfection. But, a Foodie must tweak a recipe “just a little”, so I decided to add…
Pickle juice and hot sauce.
No, I am not pregnant.
I also had the most beautiful baby celery from my CSA which just begged to be a darling little “stir-stick” in my Bloody Mary. The pickle juice? I was looking to get another jar out of the fridge and it just happened. The dash of hot sauce? Well, it is San Diego.
So I raise a glass to this weekend’s boat-load of giddy parents who land on Catalina Island. We wish we were still there with you…
Hoosier Momma Bloody Marys with Baby Celery Stalks
8 oz of Hoosier Momma Bloody Mary Mix
1 shot of Tito’s Handmade Vodka
splash of pickle juice
dash of hot sauce
baby celery for garnish
Combine all ingredients over ice. Garnish with baby celery stalk.
baby celery to garnish