My husband reminded me that today is the first anniversary of the passing of HUGH RICHARD KEARNLEY (1951-2007) of Glasgow, Scotland, “Hughie” to his friends. As if I could forget. Hughie was my first Internet conversationalist and a soulmate of sorts. The most gifted person I *never* met. Ted and I came to really love this man, and I wrote a lot about Hughie and his family here.

Hughie died of a heart attack, but the real cause of death was prostate cancer. I hope he’ll be the last man to die of this disease.

Hughie lives on through his exceptional children and grandchildren, his music — and even his cooking. Hughie had multitudinous talents, and he won a number of prestigious culinary awards, including “British Beef Chef of the Year”. I am going to post a very simple recipe Hughie developed specially for his lycopene-eating brothers. If you are tired of drinking ordinary tomato juice, this is for you. You can get this product in a gourmet food shop or make your own for a lot less money. You might want to tweak the ingredients to your liking.

Hughie’s Tomato Juice Cocktail

A jar of Organic Tomato Puree
Plain ole Cold Tap Water.
Celery Salt.
A PINCH of Onion Salt.
A dash of Tabasco and a few drops of Lea & Perrins Brand Worcestershire
Sauce. (To taste)
2-3 drops of Lemon Juice

Just mix those all to the desired consistency and if it needs salt — add some. There’s generally NO added sugar — but add a little if you want. (or Splenda). Pour over ice in a Manhattan glass and garnish with cucumber and a baby celery stick with leaves.