FSU hosts Boston College today at noon, so we'll be out tailgating early this morning! Here's what's on the menu:
Bagels, cream cheese, coffee,
Bagel sandwiches, fruit salad, mimosas
Ina's Bloody Marys
3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (recommended: Sacramento)
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes hot sauce (recommended: Tabasco), or to taste
1 1/2 cups vodka
Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.
Makes 6 drinks.
Peanut Butter Chocolate Chip Muffins
2 cups all-purpose flour
1 cup sugar
½ teaspoon salt
2 teaspoons baking powder
1 cup peanut butter
1 ¼ cup milk
¾ cup chocolate chips
In a large bowl, combine peanut butter, egg and milk until smooth. I find a whisk works best.
In a separate bowl, combine the dry ingredients (flour, sugar, salt and baking powder) and mix well.
Dump dry ingredients into wet mixture and blend just until moistened. Fold in the chocolate chips.
Pour batter into muffin tins lined with muffin paper cups. Bake at 350 about 15 minutes, until top springs back when touched.
Makes 18-24 muffins.