A Vintage Halloween Clue

A Vintage Halloween Clue




Happy Halloween

Our Vintage CLUE Halloween

This was a nostalgic trip back to the 70’s for me and Gordon.

  The 70’s were our era and it was fun reliving all those “Groovy” and “Far Out” days.

Be There or be Square!

The owl my friend Trish gave me year’s ago. 

I remember owl’s were popular in the 70’s.

Julie’s Clue

I’ve always loved CLUE.  It was my favorite game to play. 

I grew up playing my mother’s version of Clue. 

Then she bought me my own generational version which I still have to this day.

  As seen below:

(Life sized Weapons Not Included.)

I loved solving the mystery.  Most of the time I did!  It was MY game!

I love that there are now so many version’s of the original.  We even have quite a few of them.

So pop in that 8 track, and let’s down with it!

Can you dig it?


Mrs. Peacock’s Feathers

I tried to incorporate as much of the game as I could in our theme.


CLUE with REAL Weapons???

(No gun though.)

I think it was the LEAD PIPE in the LIBRARY by MR. GREEN!!


My Original Game Pieces

(I never lost a one!)

The Suspects:  Miss Scarlett, Colonel Mustard, Mrs. Peacock, Mr. Green, Mrs. White, and Professor Plum

The Weapons:  The Candlestick, The Lead Pipe, The Wrench, The Rope, and the Revolver

The Rooms…..  The Conservatory, The Ballroom, The Library, The Kitchen, The Dining Room, The Hallway, The Billiard Room, The Lounge, and The Study



The Knife? The Lead Pipe? The Candlestick? The Rope? The Revolver?

Gordon really thinks he can beat me?  HA!

Enjoying Some Professor “Plum” Wine

Julie’s CLUE Appetizers and Plum Wine

Rolling the Dice!

In Your Face!

My Turn to Guess!

Now, Prove Me Wrong!


Our CLUE Based Appetizers

I got the idea to make our appetizers for this Vintage CLUE Halloween based on the characters in the board game.  For example, Miss Scarlett is Asian so Gordon created an Asian meatball.  Colonel Mustard was easy, obviously we would make some sort of sausage and serve it with mustard. 

So, here are our appetizers that we ate while we played CLUE!

Gordon is digging in!  Do you copy?

Get a Load of This?

Professor Plum Wine

Miss Scarlett’s Asian Meatballs

w/ Sweet Chili Dipping Sauce

Colonel Mustard’s Chicken Hogs w/ Mustard

Mrs. White’s Ricotta Dip with Endive

Mr. Green’s Olives

BAM!!!  That is da bomb!



How about some Miss Scarlett, Cherry Pop- (TART)s?

I couldn’t think of anything more tasty than a box of 70’s Cherry Pop-Tarts for our ending.

Happy Halloween!



Mrs. White’s Baked Ricotta Dip w/ Endive

I actually got this recipe off the internet when I was looking for a “white” food to represent Mrs. White.



2 (15 0z) Containers of Whole Milk Ricotta Cheese

1/4 Cup of Chopped Flat-Leaf Parsley

2 Teaspoons, Fresh Thyme Leaves

1/4 Teaspoon, Ground Cayenne Pepper

1/2 Cup + 2 Tablespoons, Grated Parmesan (4 ounces)

Kosher Salt and Black Pepper to Taste

1 Tablespoon, Olive Oil

8 Heads Endive, Green or Red or Both, Leaves Separated

Here Gordon is combining all the ingredients.

It was a very easy recipe and very tasty!

Gordon Adding Some Freshly Ground Black Pepper


Preheat broiler.  In a medium bowl, mix together the ricotta, parsley, thyme, cayenne, 1/2 cup of the Parmesan, 1 teaspoon Kosher salt and 1/4 teaspoon black pepper.

Transfer the ricotta mixture to a shallow, broiler-proof 1 quart baking dish, drizzle with the oil and sprinkle with remaining 2 Tablespoons cheese.  Broil until the top begins to brown….

Pre-Heat the Broiler,

Cooking Time Between 3-7 Minutes.

Serve Warm with the Endive


00Whann’s Asian Balls


Miss Scarlett’s Asian Meatballs w/ Sweet Chili Dipping Sauce

These are Delicious!

The Ingredients:

2 Lbs Ground Turkey

2 Eggs

1 Cup Panko Japanese Whole Wheat Bread Crumbs

1 Thumb of Freshly Grated Ginger

3 Cloves of Garlic – Chopped

1/4 Cup Parsley – Chopped

5 Green Onions – Chopped

4 Tbsp Soy Sauce

2 Tbsp Sesame Seed Oil

1 Tbsp Wasabi Sauce

1 Tbsp Black Sesame Seeds

1 Tbsp Roasted Sesame Seeds

1 Tbsp Honey

2 Tbsp Sweet Soy Sauce

Salt and Pepper to Taste

In a large bowl, place all your above ingredients…

Mixing Together the Ground Turkey and the Eggs


Adding the Panko

Gordon Grating the Ginger with a Spoon

Chopping the Garlic and Adding the Ingredients

Place All Ingredients Into A Large Mixing Bowl

Chopping the Parsley

Next Comes Chopping the Green Onions

Green Onions Ready to add to Mixture

Below I am grating the ginger, fresh is so much better than dry.

I like this Philippine brand of Soy Sauce.

Datu Puti

Adding the Datu Puti

And the Sesame Oil

Wasabi Sauce

I LOVE this Green Color!

You can find roasted sesame seeds, but if not you can roast them gently in a pan until lightly brown.

Adding the Sesame Seeds

Honey and Sweet Soy Sauce

Adding the Honey and Sweet Soy

Freshly Ground Black Pepper

Spray your a sheet pan with non-stick spray.

Mix the entire mixture until just combined.


Take just over a Tbsp size ball and place it on the sheet pan about 1 inch apart.

Bake in a 400’F oven for about 15 -20 min.

Ensure the internal temperature of the meat balls are 165’F.

Serve with a sweet dipping sauce and Enjoy!

They were delicious Gordon!


Colonel Mustard’s Chicken Hogs w/ Mustard



The Ingredients:

Chicken Apple Sausage

Puff Pastry

Dry off the Chicken Sausages to allow the puff pastry to stick better.

Unroll a single sheet of puff pastry that has been sitting out of the refrig for about 5 min.

If it doesn’t unroll easily, let it sit out a bit longer.

Roll two sausages at a time in the puff pastry and slice off the excess of pastry as shown above.

Slice the Chicken Sausage rolled in puff pastry into 1 inch thick slices…

and place into a greased muffin pan.

Bake in a 350’F oven until golden brown… about 12 min.




Cherry Pop Tarts!

A Toaster is all That’s Needed

The Cherry Pop Tarts represented Miss Scarlett being something of a “tart.”


Julie, Behind the Scenes

My 70’s Dress and My Grandmother’s Jewelry

I found the dress at a thrift store for $5.00.  I fell in love with it the second I saw it, I just didn’t know where I would ever wear it…………

  Until NoW!

And the jewelry belonged to my grandmother.  She LOVED the 70’s and all those colors.


We wanted to use real weapons here so Gordon went to Home Depot to buy the rope and lead pipe.  He said, “You should have seen the face on that guy when I asked where their heavy rope and lead pipes were located.”  🙂

The knife is Iraqi. The wrench we owned, as well as the candlestick.  No revolver because we don’t like guns!


CLUE, The Movie

CLUE Blog Write-Up

Whenever I am working on any blog post that pertains to a movie, I always have that movie going off in the background.  It tends to put me in the mood to blog about that particular subject.  I do immerse myself.  As much as I adore CLUE, I admit the movie isn’t all that great.  But I still like it anyway.  Sometimes a cornball movie is exactly what I need!


Hey, I Always Win!  Really!  Clue is MY Game!


Happy Halloween and Keep On Truckin’…….


How -To Carve our Clue Pumpkin


I, Julie, am doing the write up for Gordon’s CLUE Pumpkin.  He did such a great job on it two years ago, and when I came across the photos that I had forgotten about, I asked him to give me a general write up so that I could pass that info on to you.  (Gordon is currently overseas at this writing.)

(Just SOME of the tools that Gordon used.)

These are the photos that Gordon had taken himself when I was out of town, in trying to show you the step by step of pumpkin carving.

For the Clue Pumpkin… Gordon took a thin sharp knife and carved out the top at a deep angle so the lid won’t fall in. This particular pumpkin was extra thick, so he carved off some of the inside part of the lid. He then trimmed up the opening as shown and then he scraped out the insides making it a little thinner on the side you are going to carve out.

Here Gordon cut off some of the pumpkin from the stem part.

The pumpkin “lid” will stay secure this way.

Here Gordon is removing the insides of the pumpkin, yet also thinning the sides of it and removing the insides in order for it to be easier to carve.  You can do this with a scraping tool. You can see it pictured below…..

Thinning the pumpkin makes it easier to carve out those chunks for the design of your pumpkin. You can accomplish this with a variety of spoons or use the one that comes in a carving kit which works just fine.

Be sure to save the seeds… rinse, toss in oil and some seasonings and place on a cookie sheet for 20 min. or so stirring every 5 or so for even cooking… bake at 375’F.  Delicious and healthy!

This is a nice and clean pumpkin!


The Graphics and Lettering

Go to the internet to find the proper lettering as well as the other graphics for your pumpkin.  You can see that we wanted the exact “CLUE” lettering for this as we wanted it to be very authentic.

Here Gordon is using this Olive Pick to punch holes all around the CLUE graphic.

Tape the picture down flat creasing on the sides as you go to help the picture conform to the curved edges of the pumpkin. Once you have done that, you take a puncture tool or thick needle as shown above, and trace around the lettering or picture that you are going to carve.

If you look closely you can see the puncture holes here.

The Wrench

 Look for bold graphics that are black and white which will usually have the cleaner lines for you to trace over. You need to think of the picture as an old photograph negative if our are doing more elaborate pictures as they will show you the light and dark sides. The light being the side to carve out and the dark which you will leave behind.

Here are the CLUE game pieces.

Here Gordon has used a Paring Knife to remove some of the pumpkin from the lettering and the graphics so that when the light shows through it will look a bit transparent.


Remember that when you remove the tape you will still be able to see the picture. Gordon usually will save the picture with the more intricate drawings, so that he can follow where he needs to cut from the picture itself, as it gets tough to follow the holes sometimes.


The Dice

The Candlestick

Once you have your outlines, you can then cut them out all the way, or use a small very thin sharp blade and carefully cut off the skin of the pumpkin. The thin sawing blades that come with carving kits work the best. Use a sawing motion to cut through the pumpkin. You will want to refine your cuts using the same thin blade. To accomplish this, you need to carve at a steep angle and just take out small sections at a time. You can then use your knife as a scraping tool to even/smooth over the section. Remember that the thinner you pumpkin is, the more light will shine through.


This Pumpkin has a CLUE!


Happy Halloween!