How about a Bloody Mary and some catfish terrine?

Another find on my trip to the Queen Creek Goodwill store was this copy of 1990's The Evolution of Cajun & Creole Cuisine. If I were still a book picker who was targeting finds for resale, this might have been a decent find, flippable for a few bucks more than I paid for it. But I bought it because I wanted to share the inscription on the inside front cover. It's a short list of ingredients for Eddie's Bloody Mary Mix! (Their exclamation point, not mine.)

• 46 oz. V-8
• 16 oz. Vodka
• lemon juice
• 2T Worcestershire 
• 1T Tabasco
• 1 t. Horseradish
• 15 dashes salt
• 15 dashes pepper
• 2 dashes celery salt

I've never had a Bloody Mary, so I have no idea whether this is a typical, superior or inferior recipe.¹ According to a cursory browsing of the internet, some suggested ingredients to take a Bloody Mary to the next level include pickle juice, garlic powder, Old Bay, orange juice, Clamato and beef bouillon. But please mix responsibly and, especially, drink responsibly.

Another fun thing I found in flipping through the book was the above photo of Terrine of Smoked Delta Pride Catfish. Terrine is basically in the same family as gelatins and aspics, which received a lot of coverage back in the early days of Papergreat, about a decade ago. Here are the links if you want to check out some of those horrors:

• Halloween Countdown #3: Things you shouldn't put in Jell-O
• Horrifying ephemeral images that will haunt you this Halloween
• Partial label from Ecco Tomato Juice and the Tomato Twinkle recipe
• 1952 advertisement for Royal gelatin desserts
• A handy Christmas cape that doubles as a tree skirt
• What's worse than using gelatin in your dinner mold recipe?
• Scary images from "a completely new guide to Gel-Cookery"

Footnote

1. I'm more interested in the origin of the name Bloody Mary than I am in drinking one. Interestingly, there are way more contenders than the obvious idea that it's tied to the monstrous Mary I of England, who had a lot of her subjects killed. In a 2002 Chicago Tribune article, Andy Badeker writes: "It was named for (pick one) Mary Tudor, the 16th Century English queen with a heretic-burning habit; the actress Mary Pickford; a bartender's girlfriend who was regularly late; or Chicago's Bucket of Blood club, where 1920s newsmen went to have their livers hardened. These credits come from John Poister's 'The New American Bartender's Guide' and Salvatore Calabrese's 'Classic Cocktails.'"