Sunday morning. Bloody Marys.

Superbowl Sunday in the USA is really not all about football; it is more about having a reason to throw a party and to make some very un-healthful but delicious food. To kickoff the day, it's only fitting that we start with a Bloody Mary. The original recipe was devised by our dear friend Cheri and, mixed with care, it is the best one we've ever found. One fine Sunday morning, after a long walk in a nearby park, we all came back to my kitchen and made these Bloody Marys. Later that day, Mette and I were due for a potluck dinner party, and we needed something to make. What was forged in the hot kitchen that morning was unforgettable: Bloody Mary Salad. I'm a bit hazy on the specifics of the salad but it entailed diced tomato, lemon and lime juice, horseradish, worcestershire, some onion and black pepper, also a little vodka! I can't say it was a huge hit at the party but we all sure loved it.

The spicyness of this drink can be ramped up using more hot sauce, but my friend Quentin swears by a hot pepper-infused vinegar. If you go this route, use slightly less lemon and lime to moderate the acid. Recipe:

32 oz (quart; about a liter) of tomato juice or V8 (Campbell's is good)
3 Tbsp finely ground horseradish
4 Tbsp worcestershire sauce
16 shakes Cholula or other red pepper sauce
Juice of 1/2 lemon
Juice of 1/2 lime
salt
1/2 tsp fresh ground pepper
celery stalks for garnish and stirring
Vodka to taste
Mix tomato juice, horseradish, worcestershire, hot sauce, lemon, and lime together well, add about a cup (250 mL) vodka and stir. It's less important to use a really good vodka in a Bloody Mary since it's so highly flavored. Adjust for salt and pepper; you may not need to add any salt at all, but some black pepper adds a nice dimension. Fill glasses with ice and serve with celery stalks.