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Pork, Sausage and Mustard

Pork, Sausage and Mustard

 

 

 

 

Welcome to Pork, Sausage and Mustard

From the Kitchen of…….

Gordon and Julie

Today, we will be making MUSTARD, and lots of it!

At this writing we are in the middle of a pandemic, the Coronavirus/Covid 19.

Gordon and I decided to make good use of our lockdown time and make lots of mustard.  We love mustard and we eat it quite often.  But it was while we were ordering groceries online and we were at the mercy of our shopper (an essential worker), who did their best to fulfill our order, that I remarked how nice it would be if we didn’t have to worry about condiments and just have our shoppers to focus on more fruits and vegetables.  We had a ton of meat in the freezer so we didn’t have to worry about farming that shopping out to anyone.  But we are picky with our mustard and our particular brands always seemed to be vacant from the shelves.  So, we decided to make our own.  And guess what?  It wasn’t that hard at all.  But, it does take several days from start to finish.  About 10 days to be exact.

Our Black and Brown Mustard

Pork, Sausage and Mustard (Tarragon to be exact.)

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Food glorious Food,

Hot (Pork), Sausage and Mustard,

While we’re in the mood,

We’re anxious to try it.

(Okay, okay, so I borrowed the lyrics from an old song from the movie Oliver (1968) and switched them around a bit.  I saw the movie when I was 7 and fell madly in love with The Artful Dodger, played by Jack Wild.  The music was beautiful!  I got the record album for Christmas and played it over and over again.  But this song stuck with me the most.)

Food, Glorious Food

by Laurence Jeffcoate

(When I named this post Pork, Sausage and Mustard, I thought I was accurately naming it correctly.  Then I find out it’s Hot, Sausage and Mustard.  All these years of singing that old favorite song in the shower only to discover I got the words wrong?  It was their British Cockney accents that threw me.  Well, I’m keeping it wrong.  I do have to admit I wondered why they would be pairing Pork with Sausage?……) 

 

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Gordon’s Bone In Pork Roast

PORK

Recipe write up will be at the bottom of this post. 

Hey, we have to give you something special to put your mustard on.

(Recipe Down Below)

Our Mustard’s are also good on Grilled Sausages

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Our Ingredients

Here are the ingredients we used to make four different mustard’s. 

The basic ingredients you will need are brown and yellow mustard seeds, red and white wine vinegar’s, dry white wine, honey, dry mustard, and some salt and pepper.  You may want to also add some garlic powder and paprika to the mustard to add more flavor.

The 4 Mustard’s We Will Be Making Are:

The Yellow Mustard Base

Black and Brown Mustard

(Although we used the black and yellow seeds the mustard ended up looking black and brown.)

Tarragon Mustard

Almost Yellow Mustard

(It’s actually a Yellow Mustard but it isn’t as yellow as we would have liked so we call it Almost Yellow because it’s almost yellow.)

And,

Honey Mustard

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We also have other ingredients here to flavor our different mustard’s. 

They will be added to each mustard recipe.

To make a variation of mustard we used some Ground Ginger and Dried Tarragon.

It is a small investment, but well worth it.

MUSTARD

You will also need plenty of canning jars, lids, and rings.

Again, you are making an investment here, but isn’t it nice to have a stocked pantry?

Especially in uncertain times?

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Making our “Almost” Yellow Mustard

This recipe will take about 10 days to make so plan ahead!

Here we are placing our Almost Yellow Mustard onto a grilled Apple Chicken Sausage.

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Gordon in the Kitchen, Ready to Make Mustard

The below ingredients will make 16 (1/2 pint) size jars.  This is also a good Yellow Mustard base to use to make a variety of other mustard’s.

Ingredients:

8 Cups Split Yellow Mustard Seeds

5 Cups Red Wine Vinegar

5 Cups White Wine Vinegar

1 Cup Dry White Wine

8 Tbsp. Honey

10 Tbsp. Dry Mustard

3 Tbsp. Turmeric

3 Tbsp. Black Pepper

5 Tbsp. Salt (Kosher)

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Be sure to have a large nonreactive pot.

A nonreactive pot is referring to the type of metal the pot is made from.  Stainless steel, ceramic, glass and metal cookware with enamel coating are all nonreactive.  Reactive cookware are made from aluminum, cast iron, and copper, but are sometimes lined with nonreactive tin.  If you use a reactive pot the acid could react with the metal pot imparting a metallic taste to the mustard as well as discoloring it.

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Because we were having essential workers to shop for us we bought many things we needed for these recipes from Sprouts.

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Add 4 cups of your Red, and 4 cups of your White Wine Vinegar into the pot.

Then pour in your mustard seeds. 

We bought these seeds from our local Indian food store.

Here I added a little more of the vinegar to the pot.

Stir your ingredients together.

This is also a good time to use some of the vinegar’s you have in your cabinet which will also give the mustard a unique flavor as all vinegar’s don’t taste the same.

The mustard still looked a little dry, so I added a little more vinegar to the pot.

This looks good as I now have a bit more vinegar than seeds, so the seeds have some liquid to absorb.

Cover your pot with some plastic wrap and let the ingredients sit at room temperature for 5 days.  But, check after a few days to see how well it is going.

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Day 2

Here you can see the mustard seeds have absorbed the wet ingredients.

Time to add a bit more vinegar as you want the ratio of liquid to seeds to be about even.  We have plenty of bottles of vinegar as we planned on making many different varieties of mustard.  Watch the mustard pot over the next few days adding more vinegar when needed.

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Day 5

Now, that the dry mustard seeds have absorbed the vinegar and have softened, you can add your other ingredients to pot.

This is a very good brand of Turmeric which we used at the Indian restaurant I interned at.

This is a great shot of the mustard at this stage.

Here are the ingredients we are now adding.

Dry Mustard,

Turmeric,

Then add the honey. 

You can use any type of honey you like as they all taste different.  We like this local Florida brand.

Now the wine.  Be sure to taste some to ensure it is good!  🙂

Add the wine to the pot…

…then add your salt and pepper and stir everything together. 

Cover the pot with your plastic wrap and let this sit for another 5 days.

Here you can see the ingredients are bright and yellow just like a mustard you would buy in the store.  As we wanted to make a variety of mustard’s we split this base mixture up and added other ingredients to it as you will see later.

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Here is how we made our Black and Brown whole-grain mustard. 

This recipe will take about 10 days to make so plan ahead!

Ingredients:

1 1/4 Cups White Wine Vinegar

1 1/4 Cups Red Wine Vinegar

3/4 Cup Brown Mustard Seeds

3/4 Cup Yellow Mustard Seeds

2 Tbsp. Honey

3 Tbsp. Dry Mustard

4 tsp. Hawaiian salt

2 tsp. pepper

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NOTE:  We wanted to keep this mustard grainy.  Before jarring we could have placed the mustard mixture into a blender to have a more creamy consistency.  We didn’t want that.  This consistency is perfect here!

Using a nonreactive pot, pour in your brown and yellow whole mustard seeds.

Note that the brown mustard seeds look black.

Now add your Red Wine Vinegar…

then add your White Wine Vinegar to the pot and stir the ingredients together.  Cover the pot with plastic wrap and let it sit at room temperature in order to allow the seeds to absorb the liquid.

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After a few days time, you can see the dry seeds have absorbed the vinegar.

When this happens, add more of your vinegar until the ratio of liquid is slightly greater than the seeds.  Let the seeds and vinegar sit and check again after a few more days adding more vinegar if necessary.

After about 9 or 10 days, your mustard seeds should be softened.  If not, let the seeds sit longer until they are softened.  At this time your ratio of seeds to liquid should be about even.

Once your seeds are softened, place your pot on the stove and turn up the heat to medium high.

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Here we wanted to use our salt from Hawaii. 

We have a number of varieties of salt which makes it fun to use and explore their different tastes.

We put our Hawaiian Salt into the jar labeled Sea Salt on the right.

Here I added the Hawaiian Salt…

the pepper…

then the dry mustard to the pot.

Stir all the ingredients together.

I tasted the mustard and felt it needed a touch more Hawaiian Salt.

Now, add your honey to the pot. 

This time we added this raw Florida honey as it had a more bold flavor.

Cook the mustard until it has a think consistency as shown.  Sterilize your jars using your dishwasher.  When they are done, remove them and cover with a dishtowel until ready to use so that they don’t get dirty.  Out of shot, in another pot we placed our lids in almost boiling water to soften the rubber seal.  An almost boil will just start to show tiny bubbles in the water.

Fill your jars with the mustard using a ladle and funnel leaving 1/2 inch of space between the mustard and the top of the jar.  This is called headspace which allows a vacuum to build up within the jar making a good seal.

Here is a great picture Julie took of all of our filled jars!

Wipe down the top of the jar with a wet paper towel until clean.  If it is not clean, the lid will not seal properly.  Using this magnetized stick, remove the hot lid from your pot of hot water and place it on the jar as shown.  Place a ring on the jar and barely tighten the lid.  This will allow the air to escape as it boils in the next step creating a vacuum within the jar.

Place your jars into a large pot of water and bring it up to a boil.

After all of your jars are in the pot, ensure there is about 1 inch of water covering them.  Bring the water to a boil, and boil the jars for 15 minutes.  This step is called processing the jars.

Using the special tongs, remove the jars from the water…

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and place them on a dishtowel. You should begin to hear the lids pop as they seal.  This is caused by the lid being pulled down from the vacuum within the jar.  This means that your mustard jar is sealed properly.  Caution, the jars will be extremely hot during these next steps.  After about an hour, if the lid can be pushed down, the lid didn’t seal and needs to be processed all over again.  In this case, remove the lid, wipe down the top of the jar and possibly remove some of the mustard to ensure you had enough headspace.  Then, add another lid as before and process the jar again for another 15 min. in the boiling water.  If the lid seal is down and properly sealed, carefully remove the ring as the jar will still be hot, and wipe the lid and the inside of the ring with a dry paper towel.  This will prevent any rust forming over time as the mustard sits in your pantry.  The ring is only there to ensure the lid doesn’t accidentally get lifted up.  Replace the ring, tighten securely when it is dry.

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Tarragon Mustard

Add the below ingredients to your yellow mustard base from the recipe above.

12 Cups Yellow Mustard Base

Salt and Pepper to taste

1 1/2 Tbsp. Dry Mustard

2 Tbsp. Garlic Powder

2 Tbsp. Sweet Paprika – we used one 1 Tbsp. of two different types of Sweet Paprika

1/2 Cup Honey

3 Tbsp. Dried Tarragon

Here is a close up of the ingredients used.

Gordon, Ready to Tackle Tarragon Mustard

Add 8 Cups of your Yellow Mustard base to your blender.

Puree the mustard base until it is smooth.

Add your pureed mustard to a large pot. 

You can see the lighter color change from the puree process.

Add the remaining 4 Cups of Yellow Mustard base to the blender…

and puree it until smooth.

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Add the puree to the pot then taste the mustard!

Here, I felt it needed more salt and pepper, so add enough to your liking.

I also added more mustard powder to the mix.

Now, add your garlic powder…

Then your Paprika. 

We had two different types of sweet paprika.

Now, add your honey to the pot.  This was another nice tasting honey.

Stir the ingredients well and heat the mixture on the stove until it begins to boil.

Once it boils, lower the heat and simmer the mustard until it is the consistency of your liking.

When done, I poured the mustard into a large bowl to cool.

Once it is mostly cooled, I added the dry tarragon to the bowl.

Stir all the ingredients together well.

Here you can see the mustard is nice and thick but still fluid enough to pour.

Using a ladle and funnel, add your mustard to the sterilized jars.  Sterilize your jars using your dishwasher.  When they are done, remove them and cover with a dishtowel until ready to use.  Place your lids in a pot of almost boiling water to soften the rubber seal.  An almost boil will just start to show tiny bubbles in the water which will just make the seal pliable.  If you bring the water to a hard boil, you might ruin the rubber seal.

Wipe down the top of the jar with a wet paper towel until clean.  If it is not clean, the lid will not seal properly.

Using the magnetized stick, remove the hot lid and place it on the jar as shown.  Place a ring on the jar and barely tighten the lid.  This will allow the air to escape as it boils in the next step creating a vacuum within the jar.

After all of your jars are in the pot, ensure there is about 1 inch of water covering them.  Bring the water to a boil and boil the jars for 15 minutes.  This step is called processing the jars.

Using the special tongs, remove the jars from the water and place them on a dishtowel. You should begin to hear the lids pop as they seal.  This is caused by the lid being pulled down from the vacuum within the jar.  This means that your mustard jar is sealed properly.  Caution, the jars will be extremely hot during these next steps.  After about an hour, if the lid can be pushed down, the lid didn’t seal and needs to be processed all over again.  In this case, remove the lid, wipe down the top of the jar and possibly remove some of the mustard to ensure you had enough headspace.  Then, add another lid as before and process the jar again for another 15 min. in the boiling water.  If the lid seal is down and properly sealed, carefully remove the ring as the jar will still be hot, and wipe the lid and the inside of the ring with a dry paper towel.  This will prevent any rust forming over time as the mustard sits in your pantry.  The ring is only there to ensure the lid doesn’t accidentally get lifted up.  Replace the ring finger tight when it is dry.

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Time to Make our Almost Yellow Mustard

Ingredients and tools we used for our mustard’s.

(Disregard the dried tarragon in the photo above.)

Ingredients:

12 Cups of the Yellow Mustard Base

1 tsp. Kosher Salt

3 tsp. Black Pepper

1 1/2 Tbsp. Mustard Powder

1 1/2 Tbsp. Turmeric Powder

3/4 Cup Honey

1 1/2 Tbsp. Sweet Paprika

1 tsp. Garlic Powder

(Always taste as you go.  This is after all, geared towards your personal tastes.  If you want more Paprika, then add more Paprika.)

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Gordon Dividing our Yellow Mustard Base

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Making Our Almost Yellow Mustard

Here I am dividing the last of the Yellow Mustard Base in half, so I can make both the Yellow Mustard and Honey Mustard, (recipe to follow down below.)

Adding the Ingredients

Kosher Salt

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Here Gordon is using a coarse black pepper, left.  I didn’t like the look of it and told him to try the fine ground pepper.  It ended up blending in much better. 

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It’s at this point that Gordon is adding some of the yellow mustard to the blender for a smoother consistency.

Using a large ladle makes it easy to transfer the mustard into the blender.

You can see how grainy the mustard still is.

This is a great picture showing in the back left the pot I used to heat the lids in almost boiling water, the two even amounts of our Yellow Mustard Base, and a bowl of the clean rings.

Here I am cleaning up as mustard will stain almost everything it touches. 

(That’s because of the Turmeric in it.)

I placed half of the Yellow Mustard Base (~6 Cups) into the blender and pureed it.

Most blenders have a puree setting.  This only took about a minute.

Once it was at the consistency I liked, I poured it back into the Yellow Mustard Base that wasn’t pureed.  We wanted a mixture of smooth and grainy, combined.

You can see how pureeing the mustard whips air into it giving it a lighter color.  We wanted our Yellow Mustard to have some texture, which is why we didn’t puree all of the Yellow Mustard Base. 

Now, heat your mustard to medium high heat.

  Here Gordon is adding more dry Mustard Powder.

Cook your mustard until it gets to the consistency you like.

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Here, I am Adding the Honey

When the mustard is at the consistency I liked, I removed it from the heat.  I transferred the mustard from the pot to the bowl because It is easier to remove the mustard from the bowl when scooping it into the jars.

Here is a bowl of lids and rings.

I tasted the mustard…

and felt it needed more honey!

Now add your Sweet Paprika…

….then your Garlic Powder to the bowl.

Stir in all your ingredients.

Now, taste the mustard again to ensure it is to your liking! 

If not, add more of the ingredients until it does.

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Here I am placing my lids into the almost boiling water to prep them for the canning process.

Using a ladle and funnel, add your mustard to the sterilized jars.  Sterilize your jars using your dishwasher.  When they are done, remove them and cover with a dishtowel until ready to use.  Place your lids in a pot of almost boiling water to soften the rubber seal.  An almost boil will just start to show tiny bubbles in the water which will just make the seal pliable.  If you bring the water to a hard boil, you might ruin the rubber seal.

Leave 1/2 inch of headspace between the top of the mustard, to the top of the jar.  This headspace allows a vacuum to build up within the jar making a good seal.

Wipe down the top of the jar with a wet paper towel until clean.  If it is not clean, the lid will not seal properly.

Using the magnetized stick, remove the hot lid and place it on the jar as shown.

Place a ring on the jar and barely tighten the lid.  This will allow the air to escape as it boils in the next step creating a vacuum within the jar.

After all of your jars are in the pot, ensure there is about 1 inch of water covering them.  Bring the water to a boil and boil the jars for 15 minutes.  This step is called processing the jars.

Using the special tongs, remove the jars from the water and place them on a dishtowel. You should begin to hear the lids pop as they seal.  This is caused by the lid being pulled down from the vacuum within the jar.  This means that your mustard jar is sealed properly.  Caution, the jars will be extremely hot during these next steps.  After about an hour, if the lid can be pushed down, the lid didn’t seal and needs to be processed all over again.  In this case, remove the lid, wipe down the top of the jar and possibly remove some of the mustard to ensure you had enough headspace.  Then, add another lid as before and process the jar again for another 15 min. in the boiling water.  If the lid seal is down and properly sealed, carefully remove the ring as the jar will still be hot, and wipe the lid and the inside of the ring with a dry paper towel.  This will prevent any rust forming over time as the mustard sits in your pantry.  The ring is only there to ensure the lid doesn’t accidentally get lifted up.  Replace the ring finger tight when it is dry.

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Honey Mustard

Ingredients:

12 Cups Yellow Mustard Base

1 tsp. Kosher Salt

1 tsp. Black Pepper

2 Tbsp. Mustard Powder

1 1/2 tsp. Ginger Powder

2 Tbsp. Garlic Powder

3 Tbsp. Hungarian Paprika

3 Tbsp. Sweet Paprika

1 1/2 Cups Honey

2 Tbsp. Sugar

Making mustard will take up a lot of your counter space.  🙂

To begin, add your Kosher Salt and Black Pepper to the Yellow Mustard Base.

Now, add your Mustard Powder to the mix.

Then add your Ginger…

Garlic …

and Hungarian Paprika to the mixture.

Stir together all the ingredients.

I then added ~6 Cups of the mixture to the blender.

I pureed this part of the mustard into very smooth.

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Now, pour the pureed mustard into a large pot and begin to heat it over medium high heat.

Add the rest of your mustard to the pot and stir the pot to combine.

Continue to stir the mustard as it heats.

I then added the Sweet Paprika to the mixture.

Once the mustard was at the consistency I liked, I removed it from the heat and placed it into a bowl to cool.

Add your Honey to the mustard.

Here I am still adding the Honey then I added the Sugar.

Here you can see the dark color the Honey gives to the mustard.  This is also a good time to taste the mustard and add any other ingredients such as honey, garlic, or ginger to make it taste to your liking!

Using a ladle and funnel, add your mustard to the sterilized jars.  Sterilize your jars using your dishwasher.  When they are done, remove them and cover with a dishtowel until ready to use.  Place your lids in a pot of almost boiling water to soften the rubber seal.  An almost boil will just start to show tiny bubbles in the water which will just make the seal pliable.  If you bring the water to a hard boil, you might ruin the rubber seal.

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Wipe down the top of the jar with a wet paper towel until clean.  If it is not clean, the lid will not seal properly.

Using the magnetized stick, remove the hot lid and place it on the jar.  Place a ring on the jar and barely tighten the lid.  This will allow the air to escape as it boils in the next step creating a vacuum within the jar.

Here I am carefully placing the jars into the pot.

Here is a picture of both the Almost Yellow and Honey Mustard waiting to be processed.

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After all of your jars are in the pot, ensure there is about 1 inch of water covering them.  Bring the water to a boil and boil the jars for 15 minutes.  This step is called processing the jars.

Using the special tongs, remove the jars from the water and place them on a dishtowel. You should begin to hear the lids pop as they seal.  This is caused by the lid being pulled down from the vacuum within the jar.  This means that your mustard jar is sealed properly.  Caution, the jars will be extremely hot during these next steps.  After about an hour, if the lid can be pushed down, the lid didn’t seal and needs to be processed all over again.  In this case, remove the lid, wipe down the top of the jar and possibly remove some of the mustard to ensure you had enough headspace.  Then, add another lid as before and process the jar again for another 15 min. in the boiling water.  If the lid seal is down and properly sealed, carefully remove the ring as the jar will still be hot, and wipe the lid and the inside of the ring with a dry paper towel.  This will prevent any rust forming over time as the mustard sits in your pantry.  The ring is only there to ensure the lid doesn’t accidentally get lifted up.  Replace the ring finger tight when it is dry.

Here you can see both the Yellow and Honey Mustard on the kitchen towel popping as the vacuum is created.

These will make great Christmas/Happy Holiday gifts, or any time of year!

Our laundry room is now full of mustard!  🙂

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Gordon’s Bone In Pork Roast

We Make TWO!

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Ingredients:

2x ~6lb. Bone in Pork Roasts

1 1/2 Cups (Weber’s) Roasted Garlic and Herb seasoning

Let the pork roasts come to room temperature.

Remove the plastic covering on the pork roasts and rinse the excess blood and bone debris with fresh water.  Not shown, remove the silver skin from behind the bones as your would with ribs.  It usually peals off fairly easily once started.

Remove the excess water using a paper towel until dry.  Using a sharp knife, score the fat about 1/8 inch deep to allow the spices to penetrate the meat and help the fat to drain off.

Here is a picture of the spices I used. 

These have a bold garlic taste and the herbs compliment the flavor of the meat.

Place a large amount of the spices into your hands and push and rub the spices into the meat.

  Do this on all sides of the meat.

Here you can see the meat is well seasoned.  I then wrapped the meat in plastic until I was ready to cook them.  This will also allow the seasoning to somewhat marinade the meat.

Heat your grill to medium heat and place the fat side down to get some initial cooking on the fatty side.  Here I have the burners on directly under the meat.

Here you can see I am cooking more food in the pot next to the grill.

Cook the meat on the fatty side until you begin to get some good char.

Once you have the char you like, turn the meat over and begin to cook the meat on the other side. Now, turn off the burners directly under the meat and turn on the ones to the outside of the meat to medium high.  This will prevent the fat from catching on fire and burning your meat.  Having the burners on will roast the meat from the heat on both sides.

Cook your pork roasts until they have an internal temperature of ~140’F.

The heated juices will raise the meats internal temperature to 145’F as the meat rests.  The heated juices will return to the center of the meat if you let it rest for ~15 min.

If you don’t let it rest and immediately cut into the roast, those moving juices will just run all over your plate.  Here you can see a nice end cut of the meat.  Trust me, it is difficult to let the meat rest as it looks so good!

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Leftovers…….Great with Mustard.  🙂

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Consider Yourself

by Lionel Bart

Consider yourself at home.

Consider yourself one of the family.

We’ve taken to you so strong.

It’s clear we’re going to get along.

Consider yourself well in,

Consider yourself part of the furniture.

There isn’t a lot to spare.

Who cares.  What, ever we got we share.

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Consider yourselves our friend,

Gordon and Julie  🙂

 

 

 

 

 

 

 

 

 

 

 

Breakfast With Brodie and Mackenzie

Breakfast With Brodie and Mackenzie

          Good Morning Welcome to Breakfast with Brodie and Mackenzie  We have a few menu items you might enjoy. ———————————————————- Bagel and Lox Ingredients: One Bagel (I use the Everything or Egg style bagels.) Smoked Salmon (I use Fresh Market’s Nova…

Rise and Shine

Rise and Shine

        Good Morning! Rise and Shine! Our Sunny Kitchen Table —————————————————————– Is Everybody Hungry?  Juice?  Coffee?  Oh, I know, how about our: Whole Wheat Heaven and Heat Breakfast Muffins? Don’t they smell absolutely delicious? If you’d like the recipe scroll down the…

Cooking With Brodie and Mackenzie, Onion Soup

Cooking With Brodie and Mackenzie, Onion Soup

 

 

 

 

 

Onion Soup Topped with Toasted Bread and Melted Crusty Cheese

(Pork Tenderloins and Grilled Asparagus compliments of Gordon. 

Recipe write up at the bottom of this post.)

We would like to introduce to you our son Brodie and his girlfriend Mackenzie.

They are the new cooking dynamic duo in our family that have discovered the joys of cooking and trying new foods while discovering the talents and creativity that they never knew existed inside of them.  They have certainly been a ‘shot in the arm’ for Gordon and myself as their foods differ from ours and they are becoming something of an inspiration to us as they like to try and recreate some of their favorite foods they eat in restaurants, as well as to create new dishes on their own.

Of course Brodie having grown up with a culinary father has been something of an inspiration to him.  And as his mother I do have to brag that Brodie’s Teriyaki Chicken has surpassed Gordon’s in taste and texture.  But isn’t that the mark of a great teacher when the student goes on to surpass you?  But shh… let’s not tell Gordon quite yet.  🙂

And Mackenzie is quite creative on her own.  She has just discovered by taste, the ingredients needed in a recent recipe she and Brodie were working on from a restaurant they would frequent.

This post represents their debut as a cooking couple. 

We are very happy to have them join our website and we hope that you will give their recipes a try.

See you in the Kitchen,

Julie and Gordon

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Here they recreated an Onion Soup. 

They have also started a new blog post on breakfasts, something they are quite good at.  If you would like to take a look….

Click Here For:  Breakfast with Brodie and Mackenzie

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ONION SOUP

The Smell is Magnificent!

These Ramekin’s are Perfect for the Soup

(Gordon and Brodie had actually gone out shopping at a thrift store that morning and found them for this food project.)

The Broiled Sourdough

Right Out of the Oven

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Ingredients:

1 Red Onion, sliced

1 Vidalia Onion, sliced

1 White Onion, sliced

6 Shallots, sliced

Purple Pearl Onions, about 12 in a package, sliced

Cipollini Onions, package count was 9, sliced

Butter/Margarine, 1 stick

Beef Stock, 8 Cups

Olive Oil (about 4 T.)

Fresh Thyme, a few sprigs

Bay Leaves, 2-3

Salt

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1 Cup Port Wine

1 Cup Madeira Wine

1 Cup Sherry Wine

BREAD, any of your choice.

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Slicing the Onions and Adding them to a Large Bowl.

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Mackenzie and Brodie Chopping, and Cooking Down the Onions

After slicing the Red, Vidalia and White Onions, they added them to this cast iron pot.  But first they placed about 4 T. of Butter and 2 glugs of Olive Oil on a Medium Heat.

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Shallots to be Chopped

Sliced Shallots Added to a Pot with some Butter (1-2 T.) and Olive Oil to Soften on Medium Heat in a separate pot.

Pour the original pot of cooked down onions into a colander in order to drain the liquid from the pot.

The extra liquid that is removed will be reserved for later use.  Now the onions need to caramelize in the pot to create the brown color.  You will be adding the onion juice later to the soup.  Try a spoonful or two as the juice is quite tasty.  Continue to cook down/caramelize the onions to the doneness your prefer, which will give them even more great flavor.

When browned to your liking, add One Cup Port, and One Cup Madeira and One Cup Sherry to the original pot of onions.

Reduce by half for around 2 hours and add the Cippolini and Pearls Onions about an hour into reducing.

Cipollini and Purple Pearl Onions

Test your knife skills by slicing all the onions evenly.  The varied onion within this recipe, give the soup a well balanced and rounded flavor.

Adding your sliced Cipollini and Purple Pearl Onions to the main pot of onions and then add the Beef Broth, about 8 cups which is 2, 32 ounce containers.

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Stir the soup well and continue to cook over high heat to slightly tenderize the Cipollini and Purple Pearl Onions.  The varying textures of the onions will give the soup a little bite.

Add a little Thyme, Bay Leaves, and Salt, and bring it all to a boil, then reduce the heat and let it simmer for 10 min.

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To make the crostini, coat the crostini slices lightly in butter and toast in a cast iron skillet over low to medium heat.  Make them nice and crispy.

Ladle the soup into a bowl or a crock as shown, which is ideal for French Onion Soup.

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Place the Crostini slices directly on top of the Soup.

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Mackenzie, Hand grated Gruyere,

and some Manchego.

Pile It ON!

Melt the cheese using the broiler until the cheese browns and forms a crust.

Be careful it’s piping hot!

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On the left are three previously three inch thick marinated pork tenderloins which were grilled using the following simple steps.  Light your grill and place three burners on high for ~five minutes.  Remove the tenderloins from their packages, turn the grill down to medium and place on the grill, one on top of each burner.  After five minutes of grilling, turn the tenderloin onto it’s opposite side and grill for another five minutes.  Once that five minutes has passed, turn the tenderloin over to a third side previously not grilled.  When completed, move all three tenderloins to a part of the grill which has no heat underneath it, place it down on a side not yet grilled.  If needed, turn off one of the burners to provide room for all three tenderloins.  Let them sit without flame underneath them for yes, another five min.  Now, when done, remove the tenderloins and let them rest for at least 10-15 min. to allow the juices to return to the center of the meat, creating a juicy cut of meat.

On the right are our grilled asparagus.  This is easily done by first placing a cooling rack on the grill so as not to allow the asparagus from falling through.  It is difficult to see in the photo above but it is a black rack placed on the grill and then the asparagus is placed on top of it. 

To prepare the asparagus for the grill, place them on a sheet pan, then douse with a good helping of olive oil and a good sprinkling of lemon pepper.  Mix all the ingredients around well then place and your pre-heated medium high grill.  Grill the asparagus for ~ eight minutes, then turn over and grill for another eight minutes.

NOTE:  Due to the size and thickness of the asparagus some may need to be removed sooner, or cooked longer than others.

  Remove and eat!

A Perfect Accompaniment to Brodie and Mackenzie’s Onion Soup

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Spooky and Sparky

(Waiting for scraps to fall off the table and making our lives a little better.)  🙂

 

 

 

 

 

Black and White Pearls

Black and White Pearls

        Black and White Pearls Our Very Elegant Pickled Pearl Onions and Balsamic Pearls How About An Elegant Edible Gift? Welcome to The Recipe, Gordon and Julie ——————————————————————- Be Sure To Also Check Out Our: Pickled Purple Pearls Also Check Out Our:…

Julie 2020 Blogging

Julie 2020 Blogging

        Hey Y’all!  (Getting Back to my Roots.) Welcome to Julie 2020 Blogging I sincerely hope that this year will be a good year for all of us. If you are a regular reader of my blogs then welcome back.  I will…

Current Website Events

Current Website Events

 

 

 

The Bulletin Board pictured above is hanging in our Hallway.  I put it there when we bought our house, and moved in.  Nothing ever seems to get taken off of it although for some reason we keep cramming things into it through these years.  I have no desire to remove any photo or tiny scrap of paper. 

As cluttered and as tacky as it all may be, that Bulletin Board in a nutshell, is ME!

Hello and Welcome to our Current Website Events

We actually have a few Bulletin Boards around our house. 

These 2 are in mine, and Gordon’s Bedroom.

(Rachel Ashwell’s Books and DVD’s are Favorites of Mine.)

This Bulletin Board is to the right in the photo above. 

—————————————————————

Our Microwave/Our Bulletin Board

I get asked a lot about what post or page that I am working on currently.  We do have a very large website and in addition to creating new posts, I also tend to update old ones.  So, I decided to create a post letting our reader’s know what is current, and has new content.  Not that any of the above mentioned “Bulletin Boards” helps to keep us organized.  But they are kinda fun!  🙂

We do appreciate your interest in us and our website and you are always welcomed here.

Kind Regards,

Julie and Gordon

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JULIE

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September 2020

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September 21, 2020

I just added a recipe to:

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

AND,

Julie Whann Way Mexicana Tres

It’s the same recipe…. so……

Easy Mexi-Corn Bread

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September 20, 2020

I just added to:

The Pot Thickens…  Musings of an Amateur Cook

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September 17, 2020

I added something to my:

Julie Vintage and Treasure Hunting Continues

I turned a vintage suitcase into a vintage jewelry box:

AND,

I added another blog entry:

Julie 2020 Blogging

AND,

I did add another entry to:

Remembering My Grandfather on Father’s Day

AND,

I also placed a few updates in my:

Julie’s Backyard, Wildlife and Gardening Blogging

———————————————————-

September 16, 2020

I just added an update to:

On Being an Empath part 2

——————————————————-

September 15, 2020

I added another blog entry:

Julie 2020 Blogging

AND,

Just finished:

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

 

—————————————————————–

September 13, 2020

Grandparents Day

Miss you Grammaw and Granddaddy

——————————————————

September 11, 2020

Patriot’s Day

I suppose that Patriot’s Day was created in honor of 9/11.  It’s interesting that we’ve been living a 9/11 over and over again since February but having an invisible threat that kills people just doesn’t seem to upset the population as much as airplane’s full of Arabs do.

Another misconception of a lot of American’s is that the person who flies the biggest flag is somehow more patriotic than another who doesn’t.  Some people just wear their patriotism on the inside.  They don’t feel the need to flaunt it.  I realize that on some of our July 4th. posts that we go all out with the Americana.  That is because some of our posts are parody, and parody is just an exaggeration.  The real Julie and Gordon are more reserved when it comes to pledging our allegiance to the flag of the United States of America.  But on that note we do acknowledge Patriot’s Day on this September 11, 2020.

AND,

I also added something to my:

Julie Vintage and Treasure Hunting Continues

I also have a very fun project that I will get to soon that I want to add to this post as well where I am going to turn one of my vintage suitcases into a jewelry box.

I miss working on projects.  We’ve been doing so much food lately that I want to get back to some of my crafts.  I miss working on them.

——————————————————–

September 10, 2020

I added another blog entry:

Julie 2020 Blogging

 

—————————————————————–

September 9, 2020

I just finished adding a recipe to:

Rise and Shine

AND,

I also added a new recipe to:

Autumn Pasta

Our Sloppy Italian-American Pumpkin Panettone French Toast w/ Mascarpone Cheese and Pumpkin Butter Topped w/ a Glazed Pasta

This same recipe is also on our:

Italianate Tre

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September 8, 2020

I just created a new post today:

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

I knew that I had neglected Thanksgiving content over the past few years and I wanted to catch up on it.  That is when I realized that we did a nice Mexican inspired Thanksgiving that I had forgotten about.  Hence, the new blog post. 

So, this is what I/We will be working on next.  This, and adding old content to some Thanksgiving posts.  It would be nice to catch up with all of these Thanksgiving food write-up’s.

AND,

I also placed an update in my:

Julie’s Backyard, Wildlife and Gardening Blogging

——————————————————————

September 7, 2020

Labor Day

A photo from the movie Picnic starring Kim Novak.  I love this photo.  It just reminds me of those old picnic’s  that I would go to with my grandparents and great-grandparents when I was little in Georgia.  The pretty food, the nice clothing, the pretty picnic spot with all the lovely ladies always attending to me.  Which Is why I created a new post today:

Picnic’s

Can’t wait to work on it.

———————————————————

AND,

Veronica and Brian sent us a photo of their steaks and accompaniments that we bought for them for Brian’s birthday.

We hope that everyone has a nice Labor Day today!

Julie and Gordon

———————————————————–

September 5, 2020

Just finished the write up for:

Italianate Tre

The last recipe write-up for this post is DONE!  🙂

——————————————————————

September 4, 2020

I added another blog entry:

Julie 2020 Blogging

——————————————————

September 2, 2020

Just finished the write up for:

Pickled Purple Pearls

AND,

I finally found this photo I have been searching for of some of the ingredients I used in our:

Barefoot Beach Teas

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September 1, 2020

Happy Birthday Brian!

Our son-in-law’s birthday is today.  We really couldn’t think of anything that he would want so I wrote our daughter Veronica and asked what foods she and Brian would like, and she told me Rib Eye Steaks.  O.K.  We then took it from there and created an entire dinner with the works!  It was fun! 

4 Rib Eye Steaks, Idaho Potatoes, Texas Toast, Baguette, Dozen Eggs, Red Grape Tomatoes, Multi-Colored Heirloom Mini-Tomatoes, Purple Lettuce, Green Lettuce, Shredded Carrots, Bell Peppers, Lots of Corn-on-Cob, Blue Corn Chips, Blue Crab Salsa, Our Dill Pickles, Bag of Onions, Some Russian Tea, Bag of Gummy Sharks, Pecan Pie, Butter Pecan Ice Cream…..

We were thinking, Salad, Dinner, and Birthday Dessert. 

With Leftovers…

Happy 35 Brian!

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August, 2020

————————————————————–

August 30, 2020

I Just Finished Our:

Barefoot Beach Teas

AND,

I Added Some New Content to:

Happy Birthday To BFIFWJ

———————————————————–

August 29, 2020

I decided to place our:

Pickled Purple Pearls

…in it’s own post.

———————————————————–

August 28, 2020

Happy Birthday Kona!

Kona was our very first dog as a family.  I grew up with lots of dogs, usually entire packs, but as a family we have not had that many dogs.  Kona, our Black Lab was given to Brodie for his 8th. birthday from my parents when we were living in Maryland.  Kona grew to be about 142 pounds.  He was so tall and big and loyal and sweet.  He loved us very much and we have never forgotten him.  He died years ago.  Thank you Kona for being such a good dog and being such a great member of our family.  We will miss you forever.  Kona was born August 28, 2000, so was our niece Kate Jude. 

Kate Jude Lancaster Ryan

Happy Birthday Kate!  Look out for her to be something great.  I promise it!

Oh, Gordon and I finished:

Black and White Pearls

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August 27, 2020

I just added a photo to:

Our July 4th. Tribute to the Movie JAWS, 1975

I just added this photo.  My Statue of Liberty souvenir bank that I bought at Ellis Island when I was about 19 years old in New York City.  I bought it the day Ronald Regan was shot because when we got off the ferry we were told that Regan had just been shot.

——————————————————–

August 26, 2020

I finished a write up for:

Gordon and Julie Renovations and Apps for Dinner

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August 24, 2020

I just added a food write up for our:

Whann Way Aloha, Hapa Elua (Part 2)

Hawaiian Rice Bowls

Yum, Yum!

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August 23, 2020

I just did an update on:

My Love Affair With All Things Asian

AND,

Julie’s Backyard Wildlife and Gardening Blogging

I pretty much just posted this photo so there really is no reason to visit that post. 

—————————————————–

August 22, 2020

I just finished adding new content to an old post:

Happy Birthday Hitch

I added old photos from our niece Kelcy’s play, The 39 Steps……

….from 2015.

—————————————————————–

I finally got around to finishing it.  🙂  I know it’s been 5 years.  It’s like I say, “I’ll get around to it soon enough.”  Lucky for me that no one knows the definition of “soon.”  🙂

—————————————————————-

August 21, 2020

I just added two new recipes to:

Julie Whann Way Mexicana Tres

—————————————————-

I believe you will like both of them.  They are located near the bottom of that post.

————————————————————-

August 19, 2020

I just added to my:

Julie Summer

Just a little recipe.  🙂

—————————————————————

August 18, 2020

I did add a few new photos to:

Our July 4th. Tribute to the Movie JAWS, 1975

AND,

I found an old grilled sandwich that we made a few years ago that we never did the write up for, so I did it. 

I added it to our:

Sandwiches On The Grill

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Doesn’t that look good?

—————————————————————

FINALLY!  Got around to repairing and adding new content to:

Food and Drink

Located on the Home Page on the Bar at the top.  Although I don’t think we have any “Drink” on there at all.  Oh, well, I’m too tired to worry about it.

AND,

I added another blog entry:

Julie 2020 Blogging

——————————————————–

August 17, 2020

I just added a new recipe to:

Dips!

Hot Cheesy Bacon Dip w/ Toasts

I also redid the home page to reflect our upcoming Autumn Season, Halloween, and Dia De Los Muertos.

Happy Monday!

Julie

———————————————————–

August 16, 2020

Fried Acorn Squash and Pumpkin w/ Dipping Sauces

I just added a new recipe to:

Autumn Cooking

—————————————————-

August 15, 2020

I added another blog entry:

Julie 2020 Blogging

I am also working on an old Page:

https://www.barefootinfloridawithjulie.com/food/

It’s located on the main bar on the homepage:

Food and Drink

I tend to forget about those pages as I mainly focus on all my posts. 

But, I did repair it and I am adding new recipes.  A total of 5 new ones, to be exact.

Julie

———————————————————

August 14, 2020

I just updated my:

Julie 2020 Blogging

——————————————————–

August 13, 2020

Happy Birthday Alfred Hitchcock!

AND,

I just finished:

Our July 4th. Tribute to the Movie JAWS

I am also working on some old pages of mine to repair them, and update them, and to even add 4 new recipes to one of them.  I’ll keep you posted.

———————————————————–

August 9, 2020

Finished this new post:

Summer Seafood, Sides, and Salads

More content will be added to it in the future but for now it is ready.

——————————————————-

August 7, 2020

Happy Birthday to Sparky!

Meet Sparky and Spooky

So proud of our big boy!

———————————————————-

August 6, 2020

Created a new web post today:

Barefoot Beach Teas

I also updated a few posts on my homepage and slider.

Julie

———————————————————-

August 4, 2020

Created a new blog post today:

Captain’s Table

I also linked all of my Jaws/Shark Week/Seafood posts together. 

With the exception of this new one which I will have to now do.

————————————————————–

 August 3, 2020

I just gave my election predictions:

On Being an Empath part 2

AND,

I just updated:

My Nifty Fifties

————————————————-

Today is also the 1st. anniversary of my adopting Spooky and Sparky!

A year ago today!

They were so scared and worried.  They threw up, pooped, and urinated in every room in the house they were so upset and worried.  They also kept looking at me with those sweet little scared faces.  I put them in a chair next to me while I wrote to Gordon overseas and I was sending him their pictures.  He fell in love instantly!

Happy Adoption Day to Us!

Also, yesterday was Sparky’s birthday.  I’ll post some photos soon.

———————————————————–

August 2, 2020

I have a new write up on my:

Julie 2020 Blogging

AND,

I Updated:

My Love Affair With All Things Asian

(Just with this photo.  It wasn’t anything big.)  🙂

AND,

The Pot Thickens…  Musings of an Amateur Cook

—————————————————–

Oh, and I forgot to tell you that I created a new blog post a few weeks ago.

Check Out Our:  Summer Seafood, Sides, and Salads

This will go along with our other JAWS themed posts.

—————————————————————-

August 1, 2020

I just finished:

Our July 4th. Tribute to the Movie JAWS

We do have one more meal that we would like to recreate for this post.

  And it is this one:

We believe we have it figured out what they are eating.  🙂

——————————————————–

July 2020

————————————————————

July 29, 2020

I just did an update on my:

The Meaning of Mother’s Day

And,

Julie’s Backyard Wildlife and Gardening Blogging

————————————————————

July 25, 2020

I have a new write up on my:

Julie 2020 Blogging

And,

I pretty much updated the same content on to my:

Diana, Kate, Meghan, and ME!

——————————————————-

July 24, 2020

I just updated my:

Julie Summer

with excellent ice cream sundaes.

AND,

I just updated:

My Nifty Fifties

————————————————

July 21, 2020

I just updated:

My Nifty Fifties

AND,

My Nifty 50’s Skincare

And,

The Pot Thickens, Musings of an Amateur Cook

——————————————————————-

July 20, 2020

I have a new write up on my:

Julie 2020 Blogging

—————————————————————–

July 17, 2020

I just updated my:

Julie Summer

With a cute lunch:

My style is to create something nice and then stick a toy in the photo and make it fun.  🙂

—————————————————–

I did try and revamp my:

Sand Globes

This is one of my first blog posts when I started my website and it has been hacked and disfigured so many times prior to my finally being able to have good security on my website.  I have tried to fix it.  But, it will take a total redoing to make it look as good as it needs to be.  That will come much later.  But for now, here it is.  Safe.  I assure you.

—————————————————-

July 16, 2020

I just updated:

My Nifty Fifties

—————————————————————

July 15, 2020

Finished the write up for:

Rise and Shine

Something Delicious for Breakfast (and beyond.)

————————————————————

July 13, 2020

FINALLY, everything on this post is complete:

Pork, Sausage and Mustard

AND,

I also expanded on my:

On Being an Empath part 2

————————————————————

July 12, 2020

I just did a write up for my:

On Being an Empath part 2

AND,

We finished the mustard write up on:

Pork, Sausage and Mustard

There is a pork roast recipe that Gordon still has to do the write up for.

Other than that it is finished.

——————————————————————-

July 10, 2020

I have a new write up on my:

Julie 2020 Blogging

AND,

I also posted a little bit of a write-up and some new photos on my:

The Meaning of Mother’s Day

—————————————————————

July 6, 2020

Happy 33rd. Birthday to our Daughter, Veronica!

In addition to her regular birthday gifts, I wanted to pass along some things to her from when she was a baby for her to keep forever.  For example the framed photograph of the 3 of us in our backyard in Honolulu, Hawaii.  Some delicious Hawaiian Host chocolates that we love so much.  And her silver baby cup and two baby spoons.  It took us forever to clean that silver cup.  🙂

Sadly, because we are still in lockdown we just drive things over to their house and leave them outside their front door.  We do long for the day when we can safely see each other again.

July 6, 2020 is also the anniversary of our website debut.  I do have something fun planned to commemorate it but it’s taking longer than I thought it would to get together.  But, I’m working on it.  🙂  Happy 9 years to us!

———————————————————-

July 5, 2020

I just updated:

My Nifty Fifties

Just a heads up:  I do plan on adding more content here in the weeks ahead.

I also updated the Home Page.

I also just created a new blog post:

Our July 4th. Tribute to the Movie JAWS, (1975)

————————————————————-

July 4th. 2020

Looks like we’ll be taking a BITE out of our 4th.!

——————————————————-

July 3, 2020

Gordon and I just did finish the write up for:

Breakfast With Brodie and Mackenzie

Because they are just too cute and busy to do it themselves.  🙂

————————————————————

June 2020

Although I do have a few doctor appointment’s written on this calendar, I will be cancelling both of them.  I just don’t feel comfortable getting back out there as yet.  Neither should you!

———————————————————–

June 30, 2020

What I am working on right now:

Pork, Sausage, and Mustard

———————————————————————–

June 28, 2020

I just finished updating my personal blog:

Julie 2020 Blogging

AND,

We just posted another sandwich recipe on:

Sandwiches, Between The Slices

AND,

I just updated:

My Love Affair With All Things Asian

——————————————————-

June 26, 2020

I did a write-up for:

My Love Affair With All Things Asian

AND,

I just made an update to my:

The Pot Thickens, Musings of an Amateur Cook

—————————————————————-

June 25, 2020

Julie’s Backyard Wildlife and Gardening Blogging

AND,

We just finished doing another recipe write-up on our:

Italianate Tre

Fried Eggplant Sandwiches w/ Basil Butter

 Julie’s Fanned Sandwich…

…..Gordon’s

I also added a few more photos of other recipes listed on the post.

And we do still have one more recipe that we plan to make for this post and then it will be complete.

————————————————————-

June 24, 2020

I’ve updated and finished, for now,:

Julie’s Cooking

I’ve also updated the Home Page, and I’ve been repairing some of my old blog posts that needed that attention.

————————————————-

June 22, 2020

Our 35th. Wedding Anniversary

I came across this needlepoint which I think was done by my old friend Judy from Sevierville.  I had forgotten all about it.  It is very beautiful.  She took the time to make it.  No one does that nowadays.  No one bothers.

35 years.  So hard to believe that we have been married for so long.  Just yesterday we were young but not anymore.  🙂  Gordon is preparing a nice meal for us, and for Brodie and Mackenzie.  I’ll bring it to you soon.

Oh, and I created a new post today:

Asian Steamed Buns

Brodie’s Bao Buns vs. Gordon’s Manapua  🙂

—————————————————————

June 21, 2020

Happy Father’s Day Gordon!

AND,

I finished our:

Kayak Weeki Wachee Springs, Florida

———————————————————-

June 20, 2020

I just finished adding a breakfast to our:

Rise and Shine

I call it our Rise and Shine Kayaker’s Breakfast. 

We made them one morning on our way to Weeki Wachee Springs for a 6 mile trip by kayak.

Easy, Healthy, Delicious!

AND,

I added something new to:

Meet Sparky and Spooky

More Delicious Yam Jerky!

———————————————————–

June 19, 2020

Today is Juneteenth

(If I am going to acknowledge some Mexican holidays throughout the year then I need to also acknowledge some African-American’s as well.  Because all of us need to do better.)

Click Here For:  What is Juneteenth

I also just finished updating my personal blog:

Julie 2020 Blogging

I am also currently working on:

Kayak Weeki Wachee Springs, Florida

I’ll let you know when I’ve finished.

Julie

————————————————————

June 13, 2020

More recipe write-up’s……

Italianate Tre

———————————————————————-

June 10, 2020

I just finished working on updating:

SOUP

AND,

Shoo Fly Pies

AND,

Julie and The Magnolia Tree

AND,

Julie’s Backyard Wildlife and Gardening Blogging

—————————————————–

June 8, 2020

I have updated my:

Meet Sparky and Spooky

AND,

Sandwiches on the Grill

 

—————————————————–

I am also currently working on:

SOUP

————————————————————-

June 5, 2020

I have finished my:

Italianate Tre

Although I will be adding two new recipes to it soon.

AND,

The Pot Thickens…  Musings of an Amateur Cook

I added another entry.

——————————————————-

June 2, 2020

I’ve been updating my:

The Pot Thickens…  Musings of an Amateur Cook

AND,

I just updated my:

Julie’s Backyard Wildlife and Gardening Blogging

———————————————————–

June 1, 2020

I Updated My:

Julie Vintage and Treasure Hunting Continues…

—————————————————————

May 2020

————————————————-

May 31. 2020

I’ve been updating my:

The Pot Thickens…  Musings of an Amateur Cook

And,

On Being An Empath Part 2

—————————————————

May 29, 2020

I just started a new post today:

The Pot Thickens…  Musings of an Amateur Cook

I also updated the Home Page.

——————————————————

May 27, 2020

We just updated our:

Santa’s Elves Kitchen Favorites

With 2 new edible gift recipes.

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May 25, 2020

Memorial Day

This year we didn’t want to create some elaborate meal for the holiday.  We just wanted to do something simple, healthy and tasty.  Our delicious grilled veggie sandwiches with potato salad, grilled cherry tomatoes, and our homemade pickles, was delicious!