Longest title ever, right?
I’ll spare you the details, but I was rull sick last week. Any trip to the ER that includes the phrase “inflamed intestine” should be avoided. Just some advice from me to you.
I was on a clear liquid diet for a few days and I was fantasizing about when I could add in real food. And then my doctor told me I could have lean fish and baked potatoes. After “eating” chicken broth, sugar-free Jell-o and sugar-free Powerade, this baked potato was literally the best thing I’d ever eaten.
I’ve been dreaming about what my first meal “off the leash” is going to be. In my wildest fantasies, it would be peanut butter swirl brownies and tacos. And guac. And salsa. But probably a bit too aggressive.
I think it’s going to be eggs. Simple scrambled eggs and dry toast.
I love breakfast. That was not always the case. As a kid, I used to loathe egg yolk and I still don’t care much for cereal, oatmeal and breakfast fruits. Bananas = disgusting. My breakfasts growing up were often cubes of cheese or microwave popcorn. Hey, you’ve got to eat something, right?
But now, I love breakfast. In addition to daydreaming about my future meals, I’ve been fantasizing about breakfasts and brinners of yore. Particularly memorable is a brinner I made with a Bloody Mary mix local to Richmond and a Bon Appetit breadcipe.
Yeah, I know, I’m combining a lot of words. Deal with it.
I met the Texas Beach Bloody Mary Mix guys at a Fire, Flour, Fork event I may or may not have snuck into. We started talking and Austin and Rob are the real deal–nice and funny, and of course super passionate about Bloody Marys. (Speaking of funny, check out their Legend of Bloody Mary film). They were sampling a Kimchee Bloody Mary Mix, which they’re still tinkering. But I’m not kidding you, I’m still thinking about those flavors. It is funky in all the right ways. I can’t wait for that to come to shelves.
Their traditional Bloody Mary Mix should be in your refrigerator, served at your next brunch or curing your next hangover. And since it’s the holidays, it would make a great gift. The gift that gives and cures hangovers. I think that’s what myrrh does…
From a flavor perspective, it’s really well balanced. Incredibly savory, with a salty-brininess that comes from pickle brine and olive juice. It’s spicy thanks to sriracha, but not undrinkably so. This might sound strange, but it’s my blog, so I’m going to say it. It’s thicker than any Bloody Mary mix I’ve ever bought before. You know how grocery store Bloody mary mix looks like red tap water? This ain’t it. This ish is hand-crafted.
I rimmed mine with Old Bay, which was a fortuitous choice since it is also included in the mix. (Another wonderful choice would be Crunch Dynasty, but sadly, I was out. Must restock!)
I also made this Whole Grain Soda Bread from Bon Appetit.
It was a bit of a chore to find all the ingredients and I never could find the amaranth. But this bread is really delicious. Hearty and filling, and actually healthful because of all the difficult-to-find grains. It doesn’t keep for too long, though, so plan ahead. My recommendation is to whip up a batch of Bloodies, make this bread, fry up some bacon and eggs and throw a lovely brunch for some pals.
Breakfast, you beautiful bastard. I just can’t quit you.
But I can’t eat you.