If he were alive today, Jack Kirby would be 97 years old. He was born August 28, 1917 in New York City, New York. He died at age 76 from heart failure in 1994.
As well as an extraordinary imagination as a creator, Kirby also possessed a pioneering talent in illustration.
His dynamic pencil and ink work expressed movement and action with an explosive energy that became the standard illustration style for the entire format.
In 1837, Pharmacists John Lea & William Perrins manufactured Worcestershire Sauce on August 28th.
The Virgin Bloody Mary
- 1 cup (250 mL) ice cubes
- 3 ounce (90 mL) tomato juice
- 3 dashes (or more to taste) Lea & Perrins Worcestershire Sauce®
- 1/2 ounce (15 mL) lemon juice
- dash hot sauce (to taste)
- pinch salt (to taste)
- pinch pepper (to taste)
- Celery salt
- Celery stalk
- Lime wedge
Shake all the ingredients in a shaker with ice and strain into a highball glass over crushed ice. Garnish with the lime wedge and celery stalk.
Twist 1: For a cool slushy cocktail, freeze tomato juice in ice cube trays and pulse in a blender with worcestershire sauce, hot sauce and lemon juice.
Twist 2: For a spicy Bloody Mary, add a little prepared horseradish and garnish with a shrimp (in place of celery and lime).
Twist 3: Add an Asian twist to your classic bloody mary: 1) Substitute lime juice for lemon juice and add grated fresh ginger as a garnish. 2) Substitute wasabi paste for hot sauce and garnish with garlic chives instead of celery stalks and lime.
Twist 4: For a healthier option, use 25% Less Salt Tomato Juice as a base.
10 Breakfast Trends
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For a classic British Steak and Mushroom Pie, see here:
Yield: 4 Servings
- 2 1/2 lbs. pork baby back ribs, cut into 8 pieces
- 2 tsp. Cajun seasoning
- 1 medium onion, sliced
- 1 cup ketchup
- 1/2 c. packed brown sugar
- 1/3 c. orange juice
- 1/3 c. cider vinegar
- 1/4 c. molasses
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. barbecue sauce
- 1 tsp. stone-ground mustard
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. Liquid Smoke, optional
- Dash of salt
- 5 tsp. cornstarch
- 1 Tbsp. cold water
- Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5 to 6 hours or until meat is tender.
- Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Originally published as Lazy Man’s Ribs in Simple & Delicious January/February 2007, p.35