Salads for specific holidays are becoming something of a theme around here. It all started with my Thanksgiving salad, which Google liked enough to put it at the top of it’s search results, meaning lots and lots of people make this salad each year for their holiday dinner, and that makes me so happy.

From there, I expanded into Thanksgiving fruit salad, which was also popular. And then I tried my hand at Christmas salad and Christmas fruit salad.

So, it makes sense that today I’m back with, you guessed it – Easter Salad (I did Easter fruit salad also, of course). Serve this with ham with pineapple sauce and mashed potatoes with heavy whipping cream with homemade gravy for my idea of a perfect Easter feast.

Although, just like all of my holiday salads, it certainly isn’t meant to ONLY be enjoyed on that specific holiday.

Like my fried goat cheese salad, think of this more like a Spring salad idea that you can enjoy any time you want this season. It’d also be right at home on a Mother’s Day brunch menu, alongside bacon in oven and vegetarian quiche.

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After over a year of not eating at restaurants, it’s easy to pinpoint what I miss most: brunch!

While carryout pizza and Chinese food is all well and good, carryout eggs benedict and brioche French toast is a definite no-go for me. Those things have to be eaten fresh out of the kitchen (not put in styrofoam, picked up and brought home).

And bloody mary bars. Oh, how I miss bloody mary bars. The kind where the bartender rims a glass with bloody mary salt, pours you a serving of vodka over ice, and then you head to the garnish buffet to top your drink with the bloody mix of your choice, and all the bloody mary garnish ideas you could ever want.

There were cheese cubes, olives, bacon in the oven, pickles, celery, etc etc etc.

With many of us putting on a brunch buffet for the moms in our life next weekend, let’s treat everybody to a round of bloody marys with a really special touch. Learn about the special rim salt in this post, and see my post about bloody mary skewers to replicate those at home.

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The Sunday brunch game is strong in my hometown of Ferndale, Michigan. Every restaurant in town serves brunch until at least 2pm, so if you’re out looking for *lunch*, well, sorry. You’re getting brunch.

Bottomless mimosas and make-your-own bloody mary bars take over the city. Heck, there’s even brunch beer menus.

There’s brioche french toast at every corner. And every establishment is looking to outdo the others with their brunch menu creativity.

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Well guys, it’s here. We’ve reached the end of #FLLEpicThanksgiving, at least for this year. I’ve walked you through all of the components needed to make this year’s holiday dinner the best one ever.

Except, what do you do before dinner? While heavy appetizers or too-strong drinks are a bad idea, you do need to offer something to keep the vultures out of the kitchen while you finish up dinner.

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The post Roasted Campari Bloody Mary appeared first on Foxes Love Lemons.

There’s not a day that goes by where I don’t realize how incredibly fortunate I am. Here I am, buying extra food to use as props in my food photos, while also being very conscious of the fact that 1 in 7 households across the United States don’t know where their next meal is coming from.

I do my part as much as possible by making regular donations to my local food bank and I’m in the process of planning a Little Free Pantry for my neighborhood as well.

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I’m a big believer in making up for lost time. I didn’t really appreciate bloody marys until just a few years ago, but now I’m all like OMG it’s a drink and a snack and it’s savory and there’s vodka and let’s pretend it’s healthy because there are some vegetables here and yes please. 

But, even though I’m firmly in the bloody mary fan club at this point, I still think they’re really only appropriate on Sunday mornings.

I know most bars will make you one at whatever hour of the day on whatever day of the week you want one, but it only feels right to me on Sunday morning.

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When most people stare down a bunch of bags of pancake mix, they probably picture light and fluffy pancakes dripping with syrup. I have a friend who has told me that it’s one of his life goals to be served a stack of pancakes as tall as his face. You know, like you see in cartoons. And I’m going to make that happen for him eventually.

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Disclosure: I was asked to participate in the McCormick Gluten-Free Recipe Mixes launch as a member of the Healthy Aperture Blogger Network. I received free samples of McCormick Gluten-Free Recipe Mixes and I was compensated for my time. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

I’m not sure if you’ve noticed, because I haven’t even really noticed myself. But apparently I’ve been on a huge meatball kick lately. I’ve made soup with meatballs, a salad with meatballs, meatball subs, Greek meatballs, Korean meatballs, and heck, even meatless “meat”balls. When I did a quick search of my computer to find the photos I needed to put together this post, I was inundated with “meatball” results. Ummm….maybe I have some sort of problem.

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