My Take on the Matter

I cashed in on a free offer from the Ellen show this week and made a photo book for my parents as well as my in-laws from our wedding (Shh dont tell!). We just had to pay for shipping which was not too bad at all. It seemed like a nice “thank you” for all their help in planning (and paying) for our big day. 

They came in the mail today and they’re beautiful! (My iPhone camera does NOT do them justice)

Here is the link.

Hurry!! You have 4 days to redeem this as it goes until May 29.  This would be great for a birthday, father’s day, anniversary present, or just because!

I bought a white blazer yesterday that had gone on sale and I am super excited to wear it this summer to dinners out, church, and day trips.  I have several silk tops that I love that cardigans just don’t work with (and I always like to have a jacket, sweater, or blazer on hand even in the summer).  I think it will be fabulous with a plain black tank top and jeans, too, paired with a colorful necklace.  

{photo via Bloomingdale’s}

{photo via Pinterest} 

{photo via weheartit}

I just recently took a liking to bloody marys after having one with clam juice at my Uncle’s house on the Chesapeake Bay and then again in Cape May.  And I now crave them, which is neither here nor there…  Anyway,  I think the key to a good one is to make it from scratch, meaning no mixes are involved.  The second key for me, since I like them spicy, is using Absolut Peppar vodka.  I can’t wait to try Emeril’s recipe for them.  Here it is from the Food Network:

• 3 cups tomato juice
• 1/4 cup plus 2 tablespoons fresh lime juice
• 1/4 cup fresh lemon juice
• 1 tablespoon finely chopped fresh horseradish (or 1 tablespoon prepared horseradish)
• 2 tablespoons finely grated fresh ginger
• 2 teaspoons minced garlic
• 1 tablespoon Worcestershire sauce, or to taste
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups pepper vodka
• Pickled okra, for garnish
• Celery stalks, for garnish

In a blender, combine the tomato juice, lime juice, lemon juice, horseradish, ginger and garlic and blend until smooth. Season the mixture, to taste, with the Worcestershire sauce, salt and pepper. Store the mixture in a non-reactive container. Refrigerate the mixture for at least 6 hours and up to 3 days before serving.

Fill 6 large (16-ounces) tumblers with ice, divide the tomato juice mix among the glasses, and divide the vodka evenly among the glasses. Garnish with the pickled okra and celery stalks and serve.

Do you make your own?  Let me know if you find a good mix that compares to the homemade version!