Bloody Accoutrements & The Real Dill
Don’t get me wrong. I love bloody mary bars, but I get distracted. Before you know it, I’m wrapping sardines in bacon, stuffing cocktail onions with roasted hatch chiles and there is no room left for tomato juice. I have decided to simplify. What makes a great bloody mary? First, start with good vodka (obviously). [...]
Tuesday, February 12, 2013
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