Let’s start the week off right!
How about a Bloody Mary?
Okay, so it’s probably not too realistic to begin a Monday morning with a Bloody Mary, but we can dream about it and then save it for the weekend, right?
Actually, I served these yesterday for the Mother’s Day brunch I whipped up for my Mom. It was a gorgeous day, so we got to enjoy everything in the sunshine, before it got too hot out. The menu included: some beyond awesome croissants from the freezer section at Trader Joe’s, one of the best quiches I’ve ever made (asparagus + leek + gruyere…but in a store-bought crust because I had plenty other stuff to worry about besides a homemade crust…), a berry fruit salad, sweet and spicy bacon, and the most incredible coconut cream pie french toast (that I also can’t wait to share with you). My mom really loved everything—and so did the rest of my family—so I would say it was a huge success!
(Sorry, this is a bit of a picture-heavy post. I hope you don’t mind!)
My mom is a big Bloody Mary fan, so I opted for these instead of mimosas. I wanted to make something a bit more unique than the standard store mix + vodka, and this recipe, which utilizes store-bought olive tapenade, is so simple and super tasty!
You can make the Mediterranean base mix for these up to four days in advance. I made it Saturday night so that when Sunday morning rolled around, all I had to do was put a few tablespoons of the mix in a glass, add a splash of dry sherry and some vodka, and you’re golden! If you don;t want olive chunks in your drink, you can shake everything in a cocktail shaker and strain it before serving, but in my opinion, the more stuff in Bloody Marys, the better!
Also, can we just stop and view how completely adorable these glasses are? They’re like mason jars, but they have handles. I’m kind of obsessed with them.