Slow Fashion and Handcrafts

Posts tagged cooking

As requested on Instagram, here’s one version of my Bloody Mary mix recipe. I switch up my ingredients nearly every time I make Bloody Mary mix depending on what ingredients I have around so let’s call this one, Spicy Mix #1.

Coming up in Portland, Ore as a late-morning brunch connoisseur and longtime bar/restaurant employee, I’ve had my fair share of well executed, delicious Bloody Marys, and more than my fair share of truly terrible Bloody Marys. Safe to say, I’m a bit of of Bloody Mary expert at this point so trust me when I tell you, this Bloody Mary mix recipe is pretty, pretty good.


EK’s Bloody Mary mix recipe (Spicy Mix #1)
  • 3/4 liter of tomato juice
  • Juice of one lemon
  • 2 tsp Worcestershire sauce
  • 2 cloves of garlic, peeled/smashed
  • 2 tsp habanero Tabasco
  • 1/4 tsp smoked paprika
  • 1/4 tsp New Mexico red chili
  • 1/4 tsp celery salt
  • 1/4 tsp black pepper
  • an additional 1 tbsp celery salt and 1tbsp Tajín for rim
Directions: Combine ingredients in a bowl and cover with plastic wrap. Refrigerate for an hour. Pass mix through a mesh strainer to remove any lemon seeds/garlic pieces. Make any seasoning adjustments. Use a funnel to transfer mix into a 1L bottle or jar. Refrigerate overnight to allow flavors to bloom.
Combine one tbsp celery salt and one tbsp Tajín on a small plate. Rub the edge of a pint glass with a lemon wedge, then in your rim spice mixture. Fill glass with ice. Add 2oz vodka. Add Bloody Mary mix, stir. Optional garnish: celery stalk, trimmed green onion, pickled peppers/okra, olives, lemon/lime wedges.
Sip, sip… Hooray!
– EK


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Loaf of Banana Bread with Walnuts

I’m picky when it comes to bananas. Aside from the fact that I try to only buy bananas when I can find Fair Trade bananas, I love snacking on a good, medium-sized banana with no green or bruises, and an even smattering of small brown freckles. Like I said, I’m picky. 

I have a tendency to buy a couple of bunches of underripe bananas with the intention of giving them a few days to ripen up at home. I think, “Man. I’m gonna eat so many bananas this week… I feel healthier and more vibrant already. Look out, world!”

Let me be extra dramatic and tell you that the only thing I hate more than an underripe banana is an overripe banana. I guess you could say I have a bit of a masochistic streak because without fail, I’ll forget about them for a week, panic because I really hate to waste food, then force myself to choke down as many overly ripe bananas as I can in 24 hours. A living hell!

This week I put an end to this torturous cycle and threw together a simple banana bread using a mishmash of the seemingly random ingredients I had on hand. And I’ll be damned, it was accidentally the best loaf I’ve banana bread I’ve ever made.

Sweet and full-flavored–this is not a healthy superfood but rather a pleasant fruit and nut cake with a few superfluous substitution to make me feel a little bit better about eating half a loaf in one sitting. Please please please feel free to take this recipe as a suggestion and use whatever you have on hand. Don’t stress, I promise I won’t be mad.