Mike and I woke up at 5 on Saturday to volunteer for Bubolz Nature Preserve’s annual Maple Syrup Saturday fundraising event. This was our second year volunteering for it and it was a blast. We made pancakes to feed 250+ people. Needless to say, I don’t want to see another pancake for a very long time!

Afterwards, we were not only tired, but kind of hungry. We were also too lazy to cook. So, we grabbed our favorite quick and easy meal – a Bloody Maria. For those of you who are unfamiliar with a Bloody Maria, it’s a Bloody Mary made with a far superior alcohol – tequila. This recipe is courtesy of my wonderful husband. He apologizes for the not-so-precise measurement. Bloody Maria mixing is more of an art than a science!

On Sunday, I went for a nice, easy 10 mile run. Mike not only drove me 10 miles away and dropped me off so I wouldn’t have to run in circles around our house, but he also fixed me up the best post-run recovery drink, too. You guessed it, a Bloody Maria. Yum! If you’re someone who doesn’t like tequila, make this with vodka for a good ol’ Bloody Mary. If you go this route, I’d like to suggest my personal vodka of choice – Referent Horseradish Vodka. Absolutely delish!

Mike’s Spicy Bloody Maria
serves 1

2 shots tequila (we used Jose Cuervo)
dash of celery salt
2 – 3 shakes A1 Steak Sauce (~ 1 teaspoon)
2 – 3 shakes Worcestershire sauce (~1 teaspoon)
splash of pickle juice (~1 fluid ounce)
Tabasco, to taste (4 – 5 shakes for me!)
6 fluid ounces tomato juice
6 fluid ounces spicy Bloody Mary mix

For the garnish:
Stick of celery
Pickle spear
String cheese
Pickled mushrooms
Summer sausage slice

1. Combine all ingredients in a cocktail shaker with ice. Shake until combined.
2. Pour into a pint glass and garnish with celery, pickle, cheese, mushrooms, and sausage.
3. Drink, eat, and repeat.