Tuesday, August 30, 2011

Remembering Eloise

We had some sad news in the last days, the mother of one of my best friends passed on.

Eloise was a sassy, smart, sharp, fun and vocal lady who I spent lots of time with during college and especially during a number of trips to Sanibel Island.

Her daughter is brilliant, fun and creative and we have had a long and wonderful friendship since college.

So how does this relate to Detroit Food?

A week in Sanibel
= gorgeous tomatoes in Feb.
=Key lime pie

=Anything you ever wanted to eat in the fridge

=Frozen cookie dough whenever you wanted it

=Bubble Room bread (which we deconstructed, see another post.)

Everything we ever had, in the company of Eloise and my friend, was delicious. Breakfast with Jane Pauley despite I never watch TV in the a.m. Happy hour on the patio. Brunch with stone crab claws and omelettes, of course.

Food tastes best with the people you care about most. Food tastes the best with Karen and Eloise.

She is and was a great lady, with fun and spark and a zest for life. Lucky to know her.

Tuesday, August 2, 2011

The Joys and Comforts of a Bloody Mary

Now Bloody Marys are almost never on the menu at our home or choices we make out or at social gatherings. However, a request by a young family member for a Bloody Mary birthday brunch was filled and it was just delicious.

It seems that Bloody Marys show up at the most joyful and and saddest occasions -- as a celebration and a comfort.

For the birthday of a lovely young woman, it added spice, verve and savoriness to a homemade (and well-made I might add) brunch of eggs, sausage, fruit, homemade bread --- eaten with family and good, young friends. And a perfect summer evening with an ice cold Bloody Mary sipped while on the phone with best friend across the country was just a perfect counterpoint to a lifelong connection.

After losing beloved family, a post-funeral Bloody Mary offered refreshment, a little bit of life and real comfort, especially made by other loved family.

Interesting how a simple drink can take on an iconic status and emotional weight. That's the beauty of sharing good food and drink.

Here's how we made Sunday's Bloody Mary:

36 oz V-8 (not tomato juice)
6 oz ice cold vodka
Juice of 1 1/2 to two lemons
12- 15 shakes of hot sauce (used Frank's but any works)
3 generous shakes of Worcestershire
1 T fresh horseradish

Mix well, chill well and serve ice cold over ice in a tumbler or highball glass garnished with a long stalk of celery (or a dill pickle.)

Open to individual taste --- add more or less spice, etc. Lime is a good option in place of lemon. This is a good basic recipe you can take and make your own.

Remember: Ice cold!