Friday, October 26, 2012

Do it the right way: Baked Potatoes and Bloody Marys

Loaded baked potato
This may seem like a silly, almost no recipe kind of post, but I think that lots of people have forgotten how to make "real" baked potatoes. I am guilty of it myself, at times. You're in a hurry, you wash a potato quickly and then shove it into microwave. Edible? Yes. Delicious? NO.
When you've got the time, do it the right way, especially if you've got company coming. The potatoes really do taste so much better done this way.

Company Baked Potatoes
Preheat your oven to 375 degrees. Wash and dry your potatoes. Rub them lightly with some olive oil and place them on a baking sheet. Pierce them 2 or 3 times with a fork. Sprinkle them liberally with some kosher salt. Bake for at least 45 minutes -- it may take as long as 1 hour 15 minutes, depending on the size of your potatoes. Test them by inserting a slim knife; they are done when the blade slides in smoothly and meets no resistance. The skins will be crispy, and the insides fluffy. Delicious!

And while I am on my high horse about doing things the right way, here's the way we make Bloody Marys at our house, without using a mix. It's my husbands favorite cocktail, so it needs to be right!!

Bloody Mary Cocktail for 1
Fill a tall glass with ice about 2/3 of the way full. Pour in 1.5 oz. of vodka, a dash of Worcestershire sauce, 3-4 drops of hot sauce, a pinch of celery salt and a pinch of hot pepper flakes (optional) or Old Bay Seasoning. Squeeze a wedge of lime into this mixture and then fill the glass with V8 juice. Stir well. Garnish with black pepper, celery, olives and a pinch of kosher salt. Voila, a wonderful cocktail! Cheers!
Best Bloody Mary

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