Good stuff: Pita chips, mustard and a bloody mary

Good pita chips

The New York Style brand has come out with a half-dozen of new flavors for their pita chips. Billed as “twice-baked and never fried,” the chips crunchy and hearty. The flavors include ancient grains and flaxseed; chia seeds and quinoa; sea salt; red hot chili pepper; Parmesan garlic and herb, and ranch. Available at major retailers for $3.49 per 8-ounce bag.

A good

English mustard

Mustard has been grown in the fields of England since Roman times and Colman’s, dating back to 1814, has stood the test of time. I like the dry mustard powder which adds a zip to dishes in obvious, and unlikely recipes such as mac and cheese. The company also offers a prepared mustard that utilizes a blend of brown and white mustard seed. Available at major retailers and online including it costs around $3 for the prepared mustard and $5 for the dry mustard powder.

One classic bloody mary

National Bloody Mary day was less than one week ago and the noble drink even found itself amongst the most notable newspaper corrections of 2015. In some June 8 editions of the Wall Street Journal the ratio of tomato juice to vodka was reversed. The recipe called for “36 ounces of vodka and 12 ounces of tomato juice” instead of the other way around. Here is a classic bloody mary with more traditional proportions from

Compiled by Steve Pardo

1 teaspoon sea salt

1 cup ice cubes

1 1/2 ounces vodka

3/4 cup tomato-vegetable juice cocktail

2 dashes Worcestershire sauce

1 dash hot sauce such as Tabasco

1 stalk celery

2 stuffed green olives.

Salt the rim of a tall glass. In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.