I made some beautiful, rich, fermented tomato juice (a much longer post detailing the hows and whys of the juice here) and realized it’d been far too long since I had enjoyed a Bloody Mary.
A finger or two of vodka, topped up with the fermented tomato juice (and literally a drop of hot sauce), garnished with cracked black pepper and a tender new shoot of Lovage, my favorite perennial vegetable. Delicious!
We had some more juice for dinner as a soup, with a dollop of cultured cream stirred in, and wedges of sourdough flatbread and cheddar cheese grilled sandwiches for dipping.
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