A Happy Christmas CLUEDO for 007

(I swear to you that I am not flipping anyone off in the photo above. I didn’t know my fingers looked like that. Sorry. I would like to state that we have been using our fingers for centuries before someone decided to deem one of our fingers as rude. Just sayin.’) 🙂

(We’re old, so we look better with our heads cut off.) 🙂

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COMING TO A THEATER NEAR YOU IN DECEMBER, 2022

STAY TUNED FOR OOWHANN AND HIS MANY WHANN GIRLS

IN:

NEVER SAY MISTLETOE AGAIN,

NEVER,

NEVER SAY MISTLETOE AGAIN,

NEVER…

Mistletoe

(Shhhh… mistletoe) 🙂

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Legend of the Mistletoe

Kissing under the Mistletoe is an old European tradition.

It is believed that the Mistletoe holds magical power from the “soul” of the mighty Oak Tree.

It grants strength, peace, health, fertility and love to those who kiss beneath it.

(So says the tag attached to the artificial Mistletoe Balls we purchased.)

I do so love playing with his ball.

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We are Julie and Gordon

We are huge James Bond fans. I can remember watching Dr. No at the drive-in movie theater in Rome, Georgia, or at least a neighboring town, (where I am originally from) with my Grandparents. They dressed me in my pajamas and with my pillow and blanket I was seated in the backseat while they were in the front. They figured that I would fall asleep. I probably did at some point, but I do remember seeing Ursula Andress in the white bikini on the beach with the lovely sea shells she had found. I also remember my grandfather loving James Bond and the Bond movies. He probably also read the Ian Fleming books but I don’t know that for sure. When I was doing my research on the movie Dr. No I found out that it was released in 1962. I was born in 1961. I don’t know what year we saw the movie at the drive-in but it had to be sometime in 1962/3? For me being one or two years old I do remember it pretty well and I have loved the Bond movies ever since.

Gordon remembers his first Bond movie as starring Roger Moore, although he can’t remember the name of the movie he originally saw. Regardless, we always get excited about a new Bond movie but I do have to confess that I prefer the older ones. Sean Connery and Roger Moore. When they were fun and campy. Now they are just so dark. Either way, let’s get started.

Our Dining Room is our Set

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How About a Martini?

The Bond Martini

Shaken, Not Stirred

Ingredients: to make one drink!

2 Shots Vodka

1 Shot Very Dry Vermouth or 1 Shot Sweet Vermouth

Ice

Garnish with:

Fresh Lemon Peel

Cocktail Onions

Stuffed Olives

If you don’t like Very Dry Vermouth, try the Sweet Vermouth which go best with a garnish of Lemon.

Fill your shaker with ice then add your Vodka, then Vermouth. Close the shaker tightly and shake until you can barely hold the shaker as it will become very cold.

Remove the top and pour into your Martini glass. Peel your Lemon with a peeler.

Twist the Lemon Peel to give it some character and place it in the glass.

(Gordon wore his Bond Christmas sweater to work and it was a big hit!

A tacky Christmas sweater that everyone wanted.)

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Garnish the drinks with Lemon, Cocktail Onion, or Stuffed Olives.

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The James Bond

60 Years of Bond

(2022)

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Happy Christmas to ALL!

Julie and Gordon

(We would like to think that we still look good enough and can pull off being this gorgeous and sexy couple, however, it’s probably more like a Carol Burnett skit.) 🙂

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Albert R. Broccoli, Sean Connery, Ian Fleming, Harry Saltzman

(Probably the original Fab 4!)

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I’ve never made up my mind who Bond is. Sometimes, I think it’s very dramatic, but mostly it’s comedy. One thing I know for certain – it’s entertainment.

Albert R. Broccoli (Cubby)

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The Bond movies were originally produced by Albert R. Broccoli and Harry Saltzman.

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Happy Christmas 00Whann

With Love,

Alotta Julie Galore

No Time To Die

(What? No Time To Die? Seriously? Of course I have ‘No Time To Die.’ I have about a million things I want to accomplish before that happens.) Julie Lancaster-Whann

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A Christmas Gift for 00Whann From M

(Head of MI6.)

HAPPY CHRISTMAS CLUEDO!

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Now, It’s MY turn to open gifts!

Is it Something GOLD (for MY) FINGER?

Oh, Look! It’s a British Cooking Thingy for my Spotted Dick!

How Exciting! I do so love a good Spotted Dick!

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Tea And Shortbread Cookies

Our 007 Happy Christmas CLUEDO

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From Russia With Love

(Gordon’s Favorite Bond Movie)

In the movie, From Russia With Love, you see these giant movie posters on the side of a building. We love that they talk about Bob Hope. You can also see a Bond villain being thrown out of a window in the photo at right, the woman’s mouth.

Fun Fact: Gordon actually met Bob Hope when he was Yogi Bear at Carowinds Amusement Park in North Carolina. He opened for the comedian in summer of 1981. How cool is that?

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Good Morning

It’s Time to Play CLUEDO!

OddJob’s Hat

(From Goldfinger)

OddJob’s Tuxedo Wings

(Recipe Down Below)

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Gordon and I Having Our Tea and Scones

Tea and Scones

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Cranberry Scones

Tea, Scones, and CLUEDO

THE PLOT:

MI6 have received a secret message from a mysterious source that a top 00 agent, missing in action, has been assassinated. The message is anonymous, but MI6 has plenty of enemies with hideouts around the world. It is up to James Bond and his allies, to solve the mystery of who is responsible, which weapon was used and where the assassination took place. Travel the globe and see if you can be the first to solve the crime in this thrilling new version of the classic game CLUEDO.

“Don’t mind if I do.” Julie Lancaster-Whann

The Suspects:

May Day

(Powerful and imposing. May Day is part of Max Zorin’s plot to destroy Silicon Valley. Did she take down a 00 agent investigating Zorin’s medial experiments with her incredible strength?)

Le Chiffre

(Le Chiffre’s funding of international crime has led to many dangerous encounters for his enemies and allies alike. Is he responsible for defeating a 00 agent investigating one of the many suspicious investment opportunities?)

Xenia Onatopp

(Skilled fighter pilot Xenia Onatopp is a member of the Janus International Crime Syndicate. Did she encounter a 00 agent investigating one of Janus’s plots, and dispatch them for the thrill of it?)

Ernst Stavro Blofeld

(Criminal mastermind Ernst Stavro Blofeld has been defeated by the world’s Secret Service many times. Is he responsible for the loss of a 00 agent investigating one of the villainous plots?)

Rosa Klebb

(A high ranking SPECTRE agent, Rosa Klebb usually manipulated others into delivering information, and enemies. But did she defeat the 00 agent herself, just for kicks?)

Auric Goldfinger

(Nothing Auric Goldfinger does is subtle, from the audacity of his gold-smuggling to his flamboyant methods of execution. Did one of Goldfinger’s elaborate plans lead to the death of the 00 agent?)

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Locations:

Moneypenny’s Office

M’s Office

Q’s Lab

Casino Royale

Whitehall

Scaramanga’s Funhouse

Atlantis

Blofeld’s Volcano Base

SPECTRE Operations Room

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007 & His Allies:

James Bond

(James Bond, 007, is MI6’s top agent. Although he may not always follow orders to the letter, he always gets results. Can he solve the mystery?)

Felix Leiter

(Felix Leiter is a top CIA agent and has aided Bond on many occasions. Can he help solve the mystery of the missing 00 agent?)

(M is the head of MI6, in charge of operatives around the globe. Can she get to the bottom of this mystery?)

Moneypenney

(Moneypenney is a valuable asset at MI6, the gatekeeper of M’s office and a close ally of Bond. Can she solve the mystery of where the assassination of the 00 agent took place?)

(Q Branch has equipped 007 with many technologically unique gadgets for Bond’s International missions. Can the Quartermaster figure out what caused the 00 agent’s demise?)

Bill Tanner

(Bill Tanner has been a dedicated member of MI6 for years, and was instrumental in many of the Secret Service’s greatest successes. Can he solve this assassination?)

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We do so love the Traditional British Crackers!

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I’m Gonna Win! (I always do!) 🙂

Julie

“Hey, easy on the Peppermint, Gordon! I know how much you love “Peppermint.” 🙂

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The Weapons

OddJob’s Bowler Hat

The Golden Bullet

Tee-Hee’s Mechanical Arm

Gobinda’s Buzzsaw

Dragon Tank

Jaw’s Metal Teeth

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The Weapons All Laid Out

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Sunday Lunch

“Red wine with fish. Well, that should have told me something.” Sean Connery as James Bond

Pub Fish N’ Chips for Lunch

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Nothing says London like an order of Fish and Chips

Red Wine with Fish (and Chips)

We didn’t make these ourselves, we bought them from a favorite restaurant of ours called Salem’s.

Notice 007 Bond in the Tarter Sauce with Dill?

One of our Cupcake Toppers that was leftover. I thought it appropriate. 🙂

THE Harry Saltzman (Salt)

(Hey, that’s all that I could come up with for an homage, having his name in it.)

I thought I would go ahead and include our other food items from Salem’s.

We’ve got some great Fried Gizzards and Scallops there!

Now, Back to CLUEDO…….

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Sunday Supper

(We’ve been at this all day!)

Looks Scrumptious!

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Our Albert R. Broccoli Casserole with Onatopp Chicken Thighs

Goldfingers with Fingernails and Dipping Sauce

I could sure use a good Starter about now.

—-Julie

I know, how about our Goldfingers with Beer Dip?

Allota Julie Galore would approve!

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I cannot wait to sink my teeth into this Albert R. Broccoli Casserole with Xenia Onatopp Thighs.

—Gordon

OddJob Mushroom Salad, far right.

May Day Mash Topped with Cheesy Beer Dip, and a Bowl of Sugar Beets

Aperol Cocktail

Saluti!

What an excellent supper!

I think It was Rosa Klebb on The Atlantis with the Buzzsaw!

Prove me wrong!

“Once I’ve eaten this excellent meal.” Gordon Whann

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AHA! I WIN!!!!

(I always win. It’s MY Game!)

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00Whann is Tasked With Locating the Missing Thumbdrive, Revealing the Names and Locations of 00 Agents.

Whann, Gordon Whann, seen here with Alotta Julie Galore

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Meet Alotta Julie Galore

Foreign Intelligence Service, MI6 Covert Operative

(Hard to believe, I know. That’s why I’m so good.) 🙂

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The Cock-Tail Party

“Sausage balls, Mr. Whann? Two?”

“Why yes, Ms. Galore. Always two.”

“Interesting, Mr. Whann. I always heard three. Was I misinformed?”

00Whann and Allota Julie Galore are old sparring partners in Fencing.

They met at Oxford and went into Royal Service to Her Majesty The Queen at around the same time.

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“Could I interest you in a sausage, Ms. Galore?”

“Why yes, Mr. Whann. I do love a good sausage.”

Julie’s Jezebel Sausages

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Our 00Whann CLUEDO Table

(Various Cheeses/Crackers/Mustard/ and Grapes)

Also, Some Sweets

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Speaking in hushed tones:

“I understand that you are to make contact with an American operative. Be careful 00Whann. You know we can’t trust the American’s. Remember what Churchill said about them, ‘You can always count on the American’s to do the right thing after they have tried everything else.’ Proceed with caution 00Whann.”

“You worry too much Alotta Julie. I believe I can handle this American operative with no worry’s darling.”

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“Ooo, Stuffed mushrooms. How delightful!”

“Are you sure I can’t interest you in something else 00Whann?”

“A Taco, perhaps?

I know how much you love Taco’s.”

While 00Whann and Alotta Julie Galore exchange flirtatious advances….

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We Also Have An Excellent Grilled Sausage 00Whann-Wich

Made With The Leftover Sausages From the Cock-Tail Party Above

It’s a Grilled Cheese Banger 00Whann-Wich

(Recipes Down Below)

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Be Sure To Check Out Our:

Let Me Make You A Sandwich: Bond Style

Based on our Love for the Bond Movie Franchise

(And our love of sandwiches. So….)

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The Bond Christmas Vesper

THE Recipe

The Vesper Martini!

Because once you have tasted it, you won’t drink anything else!

Ingredients:

3 Shots Gin

1 Shot Vodka

1/2 Shot Lillet Blanc – originally was Kina Lillet which was last produced in 1985.

Garnish with:

Lemon Twist

Or your could also add some Cocktail Onions

In a Shaker mostly full of ice, add your Gin… we used Tanqueray Gin.

Then add your (Smirnoff) Vodka, and then the Lillet Blanc.

Close the lid on tightly and shake until you can’t hold onto the shaker as it is so cold.

Pour into your Martini Glasses and …

Add your Twist of Lemon, and or Cocktail Onions.

In “You Only Live Twice” Mr. Dikko Henderson, a financial veteran British Intelligence operative who lived in Japan asked James “that is stirred not shaken, that was right wasn’t it?” Bond replies “Perfect.” Actor Charles Gray made an error with the iconic line, but was missed by director Lewis Gilbert. Gray later came back as Ernst Stavro Blofeld in the 1971 classic “Diamonds Are Forever.”

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Happy Christmas 00Whann

I baked them myself just for you.

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(Recipe Down Below)

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The Party Guests Have Arrived

Meet The 00Whann Girls:

Valentine Guinness

Heir to the Guinness Brewery, and Suspected Money Launderer for Russia.

AND,

California Born, CIA Operative, and Katy Perry Impersonator,

A.K.A. Loud American, Peppermint Nutcracker

(Who very discretely tries to conceal her identity.

Having not understood the word “discrete,” she did have to look it up.)

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Harriet Shornwell,

Harry, For Short

(New Zealand born daughter of a wealthy sheep herder with ties to organized crime in the International Wool Market. He’s really ba-a-a-a-ad.)

Harry is the guest of the New Zealand Ambassador to Great Britain. Although Harry has no known ties to any syndicate, she is on the radar of MI6 as a person of interest.

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They’ve Replenished The Appetizer Table

Harry Entering, and Helping Herself

I Adore These Pork Appetizers,

..Reminds me of Home

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Cute Doggie Break

Sparky Under The Table

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Our Marinated Manchego, Olives, Cheeses, and Lemon

“Why, Mr. Whann, Do you not like the food?”

“Actually, I prefer feasting with my eyes.”

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Flashback to Hours Earlier….

Someone is Hiding the Thumbdrive in the Mistletoe!

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00Whann Continuing to Work the Rounds at the Cock-Tail Party

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Stuffed Pork Tenderloin and Dipping Sauce

Harriet Shornwell conversing with 00Whann.

Enjoying the Buffet Selections

Harriet, all excited.

I do believe that 00Whann just might be the ONE! …

Harriet Shornwell

My appetite has definitely increased!

00Whann Taking in the scene, evaluating his options, and wondering where things are going.

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00Whann Admiring Himself in the Mirror

Ah! The Christmas Crackers by the Door.

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Awaiting The Arrival Of….

Miss Legal Tender

Private Secretary to “M,” the head of MI6.

Miss Legal Tender holds the rank of Second Officer in the Women’s Royal Navy Service.

00Whann Speaking Discreetly Into His Cuff Link Communicator

Miss Legal Tender Has Arrived With Information For 00Whann

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Q sent me. I have some things for you.

You know what to do.

I have to go. I need to blend in.

Miss Legal Tenders Spy Equiptment

(Carefully concealed in her purse. Spy Glasses, Spy Writing Pens, and a Spy Camera.)

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Now, Miss Legal Tender Heads For The Buffet Table

I Adore Italian! Miss Legal Tender

Miss Legal Tender fixes her plate and disappears into the kitchen where another agent awaits her instructions.

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Valentine Guinness

Arriving alone to the party.

00Whann spots her from across the room….

He approaches, like a beast focused on his prey.

“Are you here alone?” 00Whann

Valentine Guinness, Amused, Not Amused

“Could I interest you in a night of romance and intrigue? Turns out we have quite a bit in common. Care to share our commonalities over let’s say, breakfast? Should I nudge you or call you?”

“Oh dahling, I would be so keen to because everyday is “Valentine’s” Day.

I’ll meet you there. Don’t be “long”. On second thought….” 🙂

Valentine Guinness

(Because we always end up laughing.) 🙂

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Enters, Peppermint Nutcracker

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00Whann quickly excuses himself from Valentine Guinness in order to make contact with Peppermint.

The Peppermint Nutcracker Cocktail

A.K.A. The Pep Nut

(Cocktail Recipe Down Below)

“Why, thank you 00Whann. It’s nice to finally meet you. I’ve heard so much about you from back home. They say you are one of the best. Is that true?” Peppermint Nutcracker

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“Of course it is darling Peppermint. I am the best!” 00Whann

“I guess we will have to see about that.” Peppermint

Does the carpet match the drapes? Indeed!

THE Thumbdrive! It’s in the Peppermint!

Peppermint, realizing that she can retrieve the Thumbdrive without 00Whann noticing. Making this America’s victory, and not some shared joint international cooperation. She just needs to remove it without 00Whann noticing.

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Unbeknownst to Peppermint…

…the Real Thumbdrive is in the Mistletoe!

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While Allota Julie Galore is canvasing the Cock-Tail Party, and Peppermint Nutcracker is on her way to the airport to deliver what she believes is THE Thumbdrive back to Washington, D.C., and Valentine Guinness is being distracted by the Russian Consolate, while Harriet Shornwell is in the Ladies Loo, we now introduce you to…..

Blondie Ann Limber

American gymnast. Blondie Ann was the Olympic darling in the 1996 Summer Olympics. It was at that time the Olympic Bomber struck in Atlanta. She was in lockdown with her fellow Olympians for days during those terrifying times. That was when she vowed to never be afraid again. She does blame the bombing on her balance beam mishap. She lost her grip, and the GOLD metal to that Russian bitch Alina Makarov.

Blondie Ann Has Entered the Party

00Whann Spots Her From Across The Room

“You look very familiar to me. Have we met? 00Whann

“No. You probably recognize me from my gymnast years. I was in the 1996 Atlanta Olympics. I lost the Gold to a Russian gymnast. I do blame the Atlanta bomber on my loss. It rattled me.” Blondie Ann Limber

Blondie Seems Very Interested in Dessert

“SPOTTED DICK! I LOVE A GOOD SPOTTED DICK!

I could eat Spotted Dick every day!” Blondie Ann Limber

“How about you Mr. Whann? Do you love a good Spotted Dick?” Blondie Ann Limber

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These are some of our Bond/Whann Christmas Gifts

Dr. No Tea Towels, 007 Chocolate Truffles, Playing Cards, 007 Chocolates, and Fine British Chocolate Bar

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Click on the link for:

A Proper English Breakfast For 00Whann From (Your) Valentine

The Breakfast 00Whann Shares With Valentine Guinness

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Time to Watch a Bond Marathon

How About a Snack?

Our Truffle Oil Popcorn

This is probably the best popcorn that we have ever eaten!

I Julie, had purchased the White Truffle Oil a few years ago and thought that it would be great on this popcorn. It is microwave popcorn. After it was popped Gordon added the Truffle Oil, some Dried Garlic, Crunchy Chickpeas, salt, and Frank’s Red Hot Seasoning.

You control the amounts that suit you.

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Mix Together and Enjoy!

Popcorn, Truffle Oil, Popcorn 🙂

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A Christmas Eve Starter

A Garlicky Cheesy Spread on Bread or Crackers

A favorite Starter for us consists of Roasted Garlic, Sundried Tomatoes packed in Olive Oil, and Feta Cheese. Sometimes we buy the Feta Cheese and Olive salad from the grocery store as well.

A Delicious 5-Grain Bread Roasted in the Oven with Butter

Making a Cheese Spread

2, 8 oz. Cream Cheese Blocks

2, Zesty Italian Seasoning Mix Packets

Red Pepper Flakes, (to your liking)

Frank’s Red Hot Seasoning, (to you liking)

Dried Garlic, optional

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The amounts are based on personal tastes. It really is up to you.

I simply spread some of the Cheesey Spread onto some seeded Crackers and topped with some of the Dried Garlic.

Gordon, Ready to Open Presents

Me, Sneaking a Cupcake

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I just wanted to say that this Christmas was such a joy to do. This actually took us over a year to do, so two Christmas’s were involved. Although we didn’t work on it every day during that time, we did periodically. It is sad to now tear it all down, although we did milk it for all it is worth.

The Bond Gifts Were A Huge Hit!

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Just Sneaking a Chocolate Truffle

Happy Christmas Everyone!

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The Food:

Our Cluedo Game Sunday Supper

OddJob Mushroom Salad, Purple Sugar Beets, and May Day Mash

Albert R. Broccoli Casserole with Onatopp Thighs

Cheesy Beer Dip w/ Goldfingers

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Auric Goldfinger, Actor Gert Frobe

Goldfinger, December 22, 1964

Goldfingers with Cheesy Beer Dip

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Ready to Make our Beer Dip

Ingredients:

1 (8 ounce) Cream Cheese – softened

4 Tbsp. (Kerrygold Brand) Butter – softened

8 ounces Vermont Extra Sharp Cheese (Cabot Brand) – shredded

2 Cups Grated White Cheese – most any of your favorites (Havarti, Gouda, Pecorino etc…)

1 1/2 Cups Guinness Stout Beer

6 Garlic Cloves – chopped thinly

3 Tbsp. Worcestershire Sauce

2 Tbsp. Horseradish

2 Tbsp. (Boar’s Head Brand) Delicatessen Style Mustard

1 t. Tabasco Hot Sauce

1/4 Cup Garlic Chives – chopped

1/4 Cup Parsley – chopped

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Place your softened Butter and Cream Cheese into a mixing bowl.

Grate your cheeses…

Mix your Butter and Cream Cheese together until smooth.

Add your cheeses to the bowl…

and mix until smooth.

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Now add your Worcestershire Sauce, Chopped Garlic, Chives, Parsley, Horseradish Sauce and Mustard to the bowl and slightly mix the ingredients together.

Now, add your Stout Beer to the bowl and gently mix until smooth.

Here is your very creamy Cheesy Beer Dip!

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Making our Goldfingers

Ingredients:

Ready made Pizza Crust Dough

Sliced Almonds

3 Tbsp.(Kerrygold Brand) Butter

2 or more drops of Yellow Food Dye

Roll out your Pizza Dough and cut into finger like shapes.

Spray a sheet pan with cooking spray and place the finger shapes onto the pan spaced evenly apart.

Melt your butter in the microwave using a small bowl then add the yellow food dye to obtain the color you wish.

Add the Sliced Almonds to the end of the finger shapes and brush on your butter and dye mix.

Bake the dough in a 350’F oven for about 15 to 20 min. or until they are browned to your liking. Remove the dough fingers and place on cooling racks. Once cooled place them on a platter around the Beer Dip and Enjoy!

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Famke Janssen as Xenia Onatopp

GoldenEye, November 13, 1995

Albert R. Broccoli Casserole with Onatopp Chicken Thighs

Ingredients:

3 Large Broccoli Crowns

4 Chicken Thighs

Red Lentil Penne Pasta “Barilla Brand” (or any you prefer)

1/4 Cup Flour

1/4 Cup Butter

~2 1/2 Cups Milk

Sea Salt and Pepper to taste

3-4 Garlic Cloves – finely chopped

1/2 Tbsp. Red Pepper Flakes, or to taste

1 Cup Parmesan Cheese – grated (1/2 Cup for Sauce and 1/2 Cup for topping)

1 Cup Romano Cheese – grated (1/2 Cup for Sauce and 1/2 Cup for topping)

Pam Olive Oil Cooking Spray

3 Green Onions – sliced thinly

1/2 Cup Seasoned Bread Crumbs

3 Tbsp. Olive Oil

1/2 Cup Crispy Fried Onions (French’s Brand)

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The Pots Assembled

Add about 4 Cups of water to a large pot and place your steamer or a colander in the bottom of the pot as shown. Turn the pot to high and add your Broccoli Crowns to the pot. Steam the Broccoli Crown until tender, about 15 min.

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Here are our 4 Chicken Thighs which are thawed and will be rinsed to remove any old blood and bone fragments.

Season the chicken on both sides with salt and pepper. Turn your grill to medium high and let is sit for about 10 min. Wire brush away any old food fragments and spray the grill’s grates with high temp. oil or wipe with peanut oil.

Place the Chicken with the presentation side down or skin side down first to crisp the skin. Grill the chicken for about 15 min.

(While the chicken is cooking is on the grill……)

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Add about 3-4 quarts of water to a large pot and add some salt to season the pasta. Turn the temperature to high.

Add your pasta to the boiling water, turn the temperature down a little and cook as directed by the package.

When cooked, pour the pasta into a colander and rinse with cold water to stop the cooking process. Drain well and place the pasta in a bowl for later use.

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When your Broccoli is cooked to just tender and still bright green, remove the Broccoli and rinse with cold water to stop the cooking process.

When cooled, cut the Broccoli Crown into florets as shown and set aside.

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Back to the Chicken on the Grill

After about 15 min. turn the chicken over and grill for another 15 min. or until the internal temperature reaches 160’F.

Let the chicken rest for at least 10 min. to let the super heated juices return to the center of the meat, which will raise the temp to 165’F. Doing this will ensure your chicken is nice an juicy.

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Time to Make the Sauce

Butter Melting

To make your Mornay or Cheese Sauce for the pasta, start by making a roux by adding 4 tbsp. butter to a medium sized pot and turn the heat to medium.

When the butter melts, add your equal amount of flour (1/4 Cup) to the pot and …

mix the butter and flour together, which should look like wet sand. If not, add a touch more flour or butter if it is wet or dry until it does. Cook the flour mixing almost constantly for about 5 min. to remove the flour taste and still maintaining a white color.

Now is a good time to chop the garlic as shown.

After 5 min. of cooking the roux, add about 1 cup of milk.

Stir the ingredients together using a whisk if needed to remove any clumps. Continue to stir and heat the roux.

Shortly after further cooking, the roux will thicken.

Congratulations, you have now made a Bechamel Sauce or gravy!

Add more milk for a total of about 2 1/2 Cups or more until the sauce is as thick or thin as you like.

Turn the temperature down to low.

As the sauce cooks the sauce will thicken more so keep the milk handy.

Add the milk in small amounts until the sauce is nice and creamy.

Add your chopped garlic to the sauce…

then your Red Pepper flakes. Continue to periodically stir the sauce.

and Freshly Ground Pepper and Sea Salt.

Now, grate your 1 cup of your cheese (1/2 cup Parmesan and 1/2 cup Romano) directly into the pot.

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Whisk in the cheeses until well melted. Congratulations, you have now made a Mornay or Cheese Sauce.

Add a touch more milk if needed to thin out the sauce.

——————————————————————————

Add the pasta to the Mornay Sauce as shown…

and fold the ingredients together so as not to break the pasta apart and set aside.

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Spray a large casserole dish with cooking oil spray or coat with oil using a paper towel to wipe around the dish. Normally we would have used an Olive Oil Cooking spray but apparently we were out and used this Pam Original.

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Slice your Green Onions and fold them into the pasta.

Add your pasta to the casserole dish.

Then place your Grilled Chicken Thighs evenly spaced in the dish.

Arrange your Broccoli Florets around the Chicken as shown.

Add your remaining Parmesan and Romano Cheese to the top of the Broccoli

Sprinkle the Seasoned Bread Crumbs evenly around the top of the casserole.

Carefully, stream some Olive Oil over the entire dish.

Cook the casserole in a 350’F oven for about 30 min. to basically melt the cheese and bring everything up to temp.

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After 30 min., remove the casserole…

and top with the Fried Onions.

Place the casserole back in the oven and cook for another 5 min.

Remove the casserole from the oven when the toppings are browned.

We hope you enjoy this great meal inspired by Albert R. Broccoli, and the Bond Girl character Xenia Onatopp!

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OddJob, Henchman of Auric Goldfinger

Actor, Harold Sakata in Goldfinger December 22, 1964

OddJob Mushroom Salad

This was a creation of my own (Gordon) in which I tried to come up with something that looked like Oddjob’s hat. I thought mushrooms were a good match and I could create a great Asian inspired salad out of them.

Ingredients:

4-5 Tbsp. Roasted Garlic Infused Olive Oil

1 Tbsp. Butter

Shitake Mushrooms

Baby Bella Mushrooms

Beech Mushrooms

White Button Mushrooms

Oyster Mushrooms

8 Garlic Cloves

Dumpling Sauce

Soy Sauce – Aloha Brand

Pure Sesame Oil

Honey

Sweet Soy Sauce – Pantai Brand

Garnish with:

3 Green Onions – cut on a bias ~ 1 inch long

1 Tbsp. Toasted Sesame Seeds

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Mushrooms Washed and Ready

First, slice off any root ends of the mushrooms then clean your mushrooms. I prefer to wash them over wiping them with a cloth. I feel rinsing them with fresh water gets more of the dirt off. However, some mushrooms are so fragile that you have to use a wet cloth to clean them.

Add Roasted Garlic infused Olive Oil and Butter to a large saute pan and turn the heat to Medium High.

Regular Olive Oil will also work.

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Slice your larger mushrooms first as shown and add them to the pan as they will cook the slowest.

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Toss or Saute, which means “to Flip in French” the mushrooms in the oil.

Add more Olive Oil if needed as the mushrooms will absorb the oil quickly. Don’t use more than 4-5 Tbsp. as the dish will become too oily.

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Slice, then chop your Garlic Cloves and add them to the pan once the mushrooms have reduced in size and become tender.

This is also a good time to add the Beech Mushrooms. They will take just a few minutes to cook.

Here you can see all the mushrooms are well cooked with most of the liquid from the mushrooms evaporated.

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While the mushrooms are cooking, this is a good time to make the sauce. Add your Dipping, and Aloha Soy Sauce to a medium sized bowl.

Then add your Sesame oil and Honey to the bowl.

Lastly, add your Sweet Soy Sauce to the bowl and mix all the ingredients well.

All The Mushrooms

With most of the liquid gone from the mushrooms, it is a great time to introduce the sauce to the pan. You will see they quickly absorb the sauce, which is also why you don’t add too much Olive Oil. Mix all the ingredients well.

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Slice the root ends off of the Green Onions, then slice them on a bias as shown.

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Place the mushrooms in a large serving bowl.

We chose this GOLD one.

Garnish them with the Green Onions and Sesame Seeds and Enjoy!

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OddJob’s Tuxedo Wings

These Asian inspired wings are a hit with a crowd and they are garnished with White and Black Sesame Seeds typical colors of a Tuxedo.

Some of the wings were also topped with a Pineapple glaze, and then rolled in Roasted Coconut.

Ingredients:

2 Family Packages of Wings – cut into wings and drummet sections

Marinade:

750ml of Soy Sauce – I used the Datu Puti Brand, Aloha Brand is also very good if you can find it.

~ 1 Cup of Brown Sugar

3-4 Tbsp. Sesame Oil

8 Garlic – sliced thinly

3 inches of Ginger – peeled and sliced thinly

Garnish/Toppings:

1/4 Cup Sesame Seeds

1/4 Cup Black Sesame Seeds

1 Jar Pineapple Preserves

1/4 Cup Pineapple Juice

3 Tbsp. Canned Crushed Pineapple

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To get to this stage, you first have to cut the wings into sections (Wing and Drummet) and discarding the wing tip. Rinse the wings well to remove any bone fragments and residual blood. Set the wings aside for later use. Pour the marinading ingredients (Soy Sauce, Brown Sugar, Sliced Garlic, Sliced Ginger, and Sesame Oil) into a large bowl or Tupperware Container and mix all the ingredients well. Taste the mixture once the sugar has fully dissolved to ensure the marinade tastes both sweet and salty. You will likely have to add more Brown Sugar or any sweetener will work (i.e. Honey, Sweet Soy Sauce, White Sugar, Cane Sugar etc.) or any combination of those. Place the wings into a large Zip Lock bag or large Tupperware closable container with the marinade. If you use a Zip Lock bag, be sure to place the bag into a bowl just in case the bag leaks. Marinate the wings overnight. When done, place the wings on a drying rack and then onto a sheet pan covered with foil. Sprinkle the White and Black Sesame Seeds over the wings. Then place the sliced Garlic and Ginger on the wings. Now, place the wings into a 400’F oven for about 25-30 min. or until they reach an internal temperature of 160’F. When at temperature, remove the wings, and let them rest as the super heated juices will go back into the meat finishing the cooking process raising the wing’s temperature to 165’F.

To make the Pineapple and Roasted Coconut wings… Add the Pineapple Preserves, Pineapple Juice, and Crushed Pineapple to a small pot and cook over medium heat until reduced and tacky. Set mixture aside. After 20 min. of baking the wings just like above, remove the wings and coat them with the Pineapple Preserves mixture then roll them in the Roasted Coconut. Continue to bake the wings for another 10 min. or so until they reach an internal temperature of 160’F. When at temperature, remove the wings, and let them rest as the super heated juices will go back into the meat finishing the cooking process raising the wing’s temperature to 165’F.

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“Top” Hats off to these these wings and dig in.

Of note, the wings coated in the Roasted Coconut actually won overall best wing in my office’s wings contest. 🙂

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Grace Jones as May Day

A View to a Kill, May 24, 1985

May Day Mash

Ingredients:

3 Lbs. Blue Potatoes

1/2 Cup Milk

4-5 Tbsp. (Kerrygold Brand) Butter

Rinse your potatoes with water.

Poke holes in them before boiling. Here Julie used an Ice Pick.

Place your potatoes into a large pot and add enough cold water to cover them. Bring the water up to a boil and let the potatoes boil for about 10 min. or until fork tender.

When done remove the potatoes and add them to a large mixing bowl.

Slightly mash your potatoes with a potato masher as shown…

then add your butter and milk and salt and pepper to taste. Finish mashing the potatoes until they are the texture you desire. Remove the mashed potatoes and place them into a nice serving bowl and top with a few more Tbsp. of butter.

We Topped Ours With Some of Our Beer Dip, Delicious!

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We Also Have An Excellent Grilled Sausage 00Whann-Wich

Made With The Leftover Sausages From the Cock-Tail Party Above

It’s a Grilled Cheese Banger 00Whann-Wich

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(Recipe Down Below)

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More Recipes

Cocktail Sausages Marinated and Cooked in Julie’s Classic Jezebel

Look How Plump and Delicious They Look

This recipe is easy and delicious. It only requires 2 ingredients!

Cocktail Sausages, AND Julie’s Classic Jezebel!

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Click Here For: Julie’s Jezebel Sauce

I used the Classic Jezebel Here:

You just want to drain the cocktail sausages of any liquid in their packaging.

Then, place the cocktail sausages into a sturdy baggie and add enough of my Jezebel to cover the sausages.

Now, marinate in the baggie, in the refrigerator for about 2-3 days.

After that, it’s time to cook them.

Preheat oven to 400F and place the sausages into a baking dish.

Place into the oven for about 30-40 minutes.

It really does depend on how your oven cooks. It also depends on how well you want the sausages cooked. We like them plumped and glazed a brownish color.

These are Perfect!

Decant into a lovely bowl and serve with some lovely cocktail picks.

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Our Grilled 00Whann-Wich Banger Sandy’s

Made With The Leftover Sausages From Above

The Leftover Goo Plays a Delicious Role

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Accented With Pickles and Cocktail Onions

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After we baked our Julie’s Jezebel Cocktail Sausages, we placed them into an airtight container and placed them into the fridge. We also kept the leftover “goo” that you see above. That is an excellent sauce to use in whatever you want. It was delicious prior to the baking, it’s even better afterwards.

Ready To Make Our 00Whann-Wich Banger Sandy’s

We had this excellent leftover bread. You can use whatever you like. But, you do need a frying pan. Just place some butter into the pan while it’s on a medium heat. Now add a slice of bread, start topping with some cheese, any that you like.

We did first add some English Mustard to a slice of the bread.

We added a second slice of the bread over top the cheese and then placed some of our leftover bangers (sausages.)

Place a 3rd. slice over top. We now have a triple decker sandwich grilling away.

Make Sure Both Sides are Toasty Grilled

You can also use some of that delicious “goo” from the sausages, remember?

You can also add some sandwich meat as well.

A Nice Grilled Toasty!

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Stuffed Mushrooms

Below are two recipes for stuffed mushrooms which are easy to do and taste great!

Ingredients: (For First Mushroom Recipe)

10 Large White Mushrooms – cleaned, stems and black gills removed

Spinach and Artichoke Dip – store bought (we used Chuck and Dave’s brand)

Dash of Roasted Garlic Powder

Hawaiian Sea Salt and Pepper to taste

Pam Cooking Spray – as needed

Ingredients: (For Second Mushroom Recipe)

10 Large White Mushrooms – cleaned, stems and black gills removed

10 “Chiliegine” Fresh Mozzarella – cherry size

10 tsp. Pesto Cheese, grated (one tsp. per mushroom)

Dash of Progresso Sweet and Spicy Panko Bread Crumbs

Hawaiian Sea Salt and Pepper to taste

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The green cheese you see in the photo left, is a favorite of ours. It’s a pesto Gouda cheese. It’s not only tasty, but the color is beautiful in food.

Rinse all the mushrooms with water to remove all the dirt. Let them partially dry on a paper towel.

Line a cookie sheet with aluminum foil and spray with a light coating of cooking oil spray.

Remove the stems of the mushrooms.

Save the stems for later use in your eggs or another dish.

(I Julie, pretty much ate them as I took photos.) 🙂

Using a small spoon, remove the black gills of the mushroom. The gills are edible but do have a slight bitter taste. By removing them, allows for more room inside the cap to be stuffed. Using another small spoon, pack the cavity of the mushrooms full with the prepared spinach and artichoke dip.

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Place a dash of the roasted garlic powder over each of the mushrooms. If wanted, you can bake the mushrooms in a 400’F oven for about 20 min. or until they become slightly browned and bubbly.

We chose to save them for a later date, so we stored them in a plastic container and placed in the refrigerator. They can be stored this way for at least 5 days.

Here, we placed a dash of Hawaiian Sea Salt and freshly ground pepper on top of the mushrooms.

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Pictured are the Cherry Mozzarella we used. These fit perfectly inside the mushroom caps.

Here I sliced, then grated some of our Green Gouda Pesto Cheese. If you don’t have this Pesto Cheese a Gruyere or Parmesan or other Italian cheeses would go nicely.

Place about a Tbsp. of the Pesto Cheese into the cavity of the mushroom then top with a mozzarella ball.

Again, you can store these in a plastic container for 5 days in the refrigerator. We placed them on top of the previously made mushrooms separated by a sheet of wax paper.

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Top the mushrooms with a dash of the Sweet and Spicy Panko Crispy Bread Crumbs. When ready to cook, place the mushrooms onto a Pam sprayed sheet of aluminum foil which is on a cookie sheet pan.

Here we baked the mushrooms in the oven for ~20 min. at 400’F.

We baked both types of stuffed mushrooms together.

We then browned the mushrooms under the broiler to obtain that browned look.

Delicious to Enjoy!

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Sage, Sausage Balls with Fresh Sage

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These are now Gordon’s favorites.

I still prefer the traditional ones, Veronica too, but, I do have to say these were really good.

Here Gordon used Hot and Sage Sausage in place of regular sausage. He also used Italian Cheeses in place of our traditional Sharp Cheddar. It was my idea to add the Fresh Sage to enhance the flavor of the Sage Sausage.

2, 1 LB. Jimmy Dean Sausage (Sage and Hot)

4 Cups Bisquick

2 Cups Grated Cheeses

(We used Mozzarella, Asiago, and an Italian Blend)

1 t. Freshly Ground Black Pepper

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Chopping The Sage

Gordon used about 2-3 Tablespoons

Add All Ingredients to a Large Mixing Bowl

Mix Everything Together with your Hands

Like so….

Roll into small balls and place onto a baking sheet.

Bake in a 350F Oven for about 20-25 minutes.

Allow To Cool

Store in either a Tupperware container or a plastic baggie and keep in the refrigerator until every single one has been eaten. 🙂

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Making My Bond Cupcakes

I found some 007 Edible Paper online and ordered a few sheets for this food project.

My original thought was to make some Red Velvet Cupcakes and use the Edible 007 Paper, the rest just evolved from thereon.

For those cake snobs who look down their noses at my boxed cake mixes, I see you as just being ridiculous. There is nothing wrong with cutting corners with my time and energy. Besides, I do believe that my vintage mixer has a lot to do with how well they taste when they are done. Technique always plays a role in cooking and baking anything. I also always get compliments. One man even said to Gordon when he took some of the cupcakes into work, that it was the best cupcake he had ever eaten in his life. Gordon even explained to him that it was just a boxed cake mix, but that I know how to make them very well. 🙂

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As you can see I have two cake mixes here. I just followed the package directions and added the appropriate ingredients. There is one exception though. In the second cake mix I used the leftover cherry juice in place of the water. That gave the cupcakes an added flavor.

This vintage mixer was given to me by my grandmother decades ago. She bought it at a yard sale for about $20.00. I had asked her to buy me one. She made a very wise choice in this one. It has served me very well.

When I finished making the first cake batter, I lined some of my cupcake tins with silver cupcake liners.

I then sprayed each cup with some Pam cooking oil spray so that the cupcakes don’t stick to the paper when they are done.

I wanted to place a treat into each cupcake so I placed a cherry or two, and our leftover Christmas Chocolate Covered Cherries into each cupcake cup. I do have to say that the Chocolate Covered Cherries were wonderful! All the flavors melded to nicely together and gave a great taste and texture to the bottom of the cupcake.

Ready to go into the Oven

My leftover Cherry Juice and some water. The recipe called for one cup of water. I used what Cherry Juice I had and then added some water to make sure it was one cup.

Right Out of the Oven

You can look at them and tell they are moist and delicious!

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I baked the cupcakes a day ahead and stored them overnight in these containers and kept them in the refrigerator. You just want to make sure they have cooled completely before you do.

Next Day:

Now it’s time to decorate them.

My original thinking was to just ice the cupcakes and then place the 007 Edible Paper on top of them but I thought they looked rather plain. That is when I dove into my candy sprinkles and dragees stash and it all came together after that.

I wanted the colors to be classy and elegant.

Hence, black and silver.

I think they look very nice. Tasty too!

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The Peppermint Nutcracker Cocktail

Here I wanted to come up with a somewhat sophisticated drink that matched Julie’s Peppermint Nutcracker dress in the theme of Christmas, and also tasted good. After all, what else would James Bond do for a girl he was trying to impress?

Using his worldly pallet, I believe James Bond would have come up with this. Here I used Kinky Blue Vodka that is infused with tropical and berry flavors, and some Pinnacle Whipped Cream flavored Vodka. Luckily, the alcohol by volume wasn’t too bad.

For a garnish I thought of using some crushed peppermint candies to rim the glass and one inside which you could easily see at the bottom of the glass.

To garnish the glass, I poured some Rose’s Grenadine Syrup into a small dish that was big enough to hold the rim of the glass.

Fill a medium shaker 3/4 full of ice and then pour ~2 shots of the Kinky Blue Vodka then ~1 shot of Pinnacle Whipped Cream Vodka and place the cap and lid over the top closing it tightly.

Here is some peppermint extract to rim the glass to give it the bright smell that peppermint provides.

To do this, I turned the extract over and placed some on my index finger. I then ran my finger over the top of the glass.

Now, take your Martini glass and dip half of the glass into the Grenadine Syrup. Then dip the glass into the crushed peppermint candies as shown and the peppermint will adhere to the glass.

First, be sure the Shaker is tightly sealed then Shake your shaker until it is hard to hold due to the cold (about 20 sec.)…

Remove the lid and pour your drink into the martini glass.

Now, drop your Peppermint candy into the drink and you are done!

Your drink madam, shaken NOT stirred!

“Oh, Gord!” 🙂

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Cheesy Spinach/Artichoke Stuffed Tenderloin

Ignore the Herb Seasoned Bread Crumbs and Peanut Oil, they are in the recipe that follows this one.

Spinach and Artichoke recipe:

This package contained two Tenderloins, but I used a single Tenderloin for this recipe.

~2 Cups Spinach and Artichoke Dip (We will provide you with the recipe.)

Click Here For: Dips

On the above link you will find our Spinach/Artichoke Dip Recipe

~2 Cups Fresh Spinach

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To start, rinse the tenderloins with running water to remove any old blood and bone fragments.

Using a very sharp knife, slice down about 1/2 an inch from the edge of the Tenderloin stopping about 1/2 an inch before reaching the bottom.

Be shure to go all the way to the ends. Then pull the meat up using the cut side and make another slice from end-to-end keeping that 1/2 inch thickness.

Now, lay the cut side down on the cutting board and slice the meat horizontally rolling the meat to the left while keeping that 1/2 inch thickness.

Now that the meat is fully cut and laying flat on the cutting board, place some plastic wrap over the meat and using a mallet, firmly hammer down any high spots in the meat. Doing this will ensure even cooking and make for a better presentation when finished and sliced.

Our Spinach/Artichoke Dip

Add your Spinach and Artichoke dip to the meat.

Smooth the mixture over the meat evenly from end to end over the meat at about 1/4 inch thick.

Now, spread your Fresh Spinach over the Spinach and Artichoke Dip.

Roll the Tenderloin starting at the long edge making sure it is nice and tight.

Roll to the very edge as shown.

Use butcher’s twine to wrap the meat keeping it nice and tight through the cooking process. Start by slipping the twine under the meat and tying it tightly back onto itself using a simple overhand knot. Then, pull the long side of the twine up and over your fingers as shown above.

Now, twist your hand creating a sealed loop and slip the loop under the meat and move the twine about 1 inch away from the first loop. Pull tightly on the long end of the twine and repeat this step over and over again keeping the loops about 1 inch away from each other as shown.

If you cut your original section of twine too short, simply tie another piece of twine to it using a simple square knot.

A square knot is tied by taking the left piece of twine over the right, then take the right piece of twine over the left and pull tightly.

Continue with the previous steps until you reach the last 1 inch of the Tenderloin. With this step make your loop around the meat, then tie the ends together using a simple overhand knot.

I like to then ensure the stuffed insides don’t fall out during the cooking process so I tie a knot on the end of the last loop near the end of the tenderloin and place it over the very end of the meat. Now, wrap the twine under and around the last loop tightly.

I then slide the twine under and around the next loop and repeat. Now you will see that you have a line of twine connecting the twine loops on the top and bottom of the Tenderloin.

Here I am going under and around the loops with the twine.

When you get to the last loop, take the twine down and around the end of the meat to hold the stuffing inside. Tie the twine to the loop as you did the other end using an overhand knot.

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Here I place both tenderloins in a plastic container and transported them out to my grill.

Heat your grill on High for about 8 min. or so and scrape away any loose debris using a wire brush. Then spray the grill with a high temp. grill spray or coat the grill using a paper towel and peanut oil.

Turn your grill to Medium High and place the Tenderloins on the grill grates. Leave them there for ~5 min. then turn them onto another spot on the grill. Repeat this step until all sides have been cooked.

Now, turn off 1 burner and place the Tenderloins on that section of the grill to basically bake the meat for another 5 min. for the unstuffed Tenderloin, while the stuffed Tenderloin stays in this spot for a total of 10 min.

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When done, remove the Tenderloins and let them rest for at least 10 min. or more before cutting them. Letting the meat rest allows the super heated juices to return to the center of the meat, cooking it more internally while making the meat nice and juicy.

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Cute Sparky and Spooky
Dog Break

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Look How Beautiful!

Here you can see the juices remained inside the meat and it is cooked perfectly with just a hint of pink in the center. The Chef’s who trained me would be so proud. Slice the Tenderloin into 1 inch sections or so.

Place the sliced sections encircling the dip of your choice as shown for a great presentation. I recommend a sweet mustard based dip, BBQ sauce or simply by themselves without a dip.

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Pork Balls

Now we thought we would do the reverse and place some of the Artichoke and Spinach Dip around the grilled Tenderloin and fry it.

I started with about 1 1/2 Cups of ready made Herbed and Seasoned Bread Crumbs which I placed into a large plastic bag.

I then used a mallet to break them up into smaller pieces.

Now slice your grilled Tenderloin into lengthwise 1 inch sections.

Then slice the Tenderloin in the other direction again into 1 inch sections. Place about 1 cup of Peanut Oil into a large saute pan and heat to medium high.

The Assembly

Scoop out some of the dip and maneuver it around a piece of Tenderloin as shown.

Use a little more dip to ensure the pork is fully covered with the dip.

Now roll it in the bread crumbs and set aside in a pan for later use. Do this with all the pieces of pork. Afterwards, we thought that if we had refrigerated the balls for about 15-20 min. this would have kept them round during the frying process.

Don’t do this step as when we tried to fry them in oil…

the balls broke apart and made a mess in the pan.

So then we took the balls and placed them on a sheet pan lined with foil and broiled them.

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Here you can see them under the broiler.

Remove them when they get browned and crunchy!

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Cheesy Artichoke Toast Melts w/ Herbs

Fresh Spinach

Fresh Flat Leaf Parsley

And, Spring Onions, Right

All Washed and Ready

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Ingredients:

3 (8 ounce) packages of Cream Cheese – Softened

3 Garlic Cloves – Chopped finely

3 (6 ounce) Jars Marinated Artichoke Hearts – Drained

1 (10 ounce) Jar DeLallo Artichoke Bruschetta

5 Green Onions – Sliced

1 Cup Fresh Spinach – Chopped

1 Cup Parsley – Chopped

2 Tbsp. Horseradish (We used two different brands – one Tbsp of each)

1 Tbsp. Lawry’s Seasoned Salt

3/4 Cup Miracle Whip

3/4 Cup Horseradish Cheddar Cheese – Grated

3/4 Cup Parmesan Cheese – Grated

Freshly Ground Black Pepper to taste

2 Pane Toscano Bread Loafs

Garnish:

3/4 Cup Lightly Chopped Parsley

60 Years of Bonds

Place the softened Cream Cheese into a medium sized bowl.

Slice then chop your garlic…

then add it to the bowl.

Drain your Marinated Artichoke Hearts into a container for later use in other recipes. The oil and herbs make for a nice start to a salad dressing or to saute some onions for other recipes.

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Add your jar of Artichoke Bruschetta to the bowl

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Chop your Green Onions and add them to the bowl.

Roughly chop your Spinach and add it to the bowl.

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Then chop your Parsley and add it to the bowl.

Roughly chop your Marinated Artichoke Hearts to the bowl and add them as well.

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Here we used two different brands of Horseradish as we were trying to find one that had a good amount of heat to it. Neither of these brands really did. Add one Tbsp. of each Horseradish and one Tbsp. of Lawry’s Seasoned Salt to the bowl.

Now, add your Miracle Whip ….

then your grated Horseradish Cheddar Cheese…

and grated Parmesan Cheese to the bowl.

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Lastly, add your ground Pepper to taste to the bowl and mix everything with a Potato Masher.

When fully mixed we placed it into a sealable Tupperware bowl and placed it into the refrigerator to chill while preparing the bread.

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Here is the bread we used. This is a good firm bread that tastes great.

Slice the bread in half as shown using a bread knife.

Place the slices on a baking sheet and bake at 350’F for ~ 10 min. or until slightly toasted.

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Cut off the top of the rounded sections so the bread will lay flat.

Generously top the bread with your Artichoke and Cheese mixture.

Slice the bread into 3 inch by 1 1/2 inch sections as shown.

Place the cut sections on a baking sheet lined with aluminum foil and…

broil the topped bread until slightly browned.

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Wonderfully Toasted

Garnish with some slightly chopped Parsley and enjoy!

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Our Spinach Italian Stuffed Shells

This was something that we pretty much just threw together using what we had in the refrigerator and pantry.

Boiling Jumbo Shells to Al Dente

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Draining The Shells

Stuffing The Shells With Fresh Spinach Leaves

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Delicious Jarred Artichoke Hearts

Stuffing The Shells With Both

Using a Jarred Tomato Sauce, Placed on the Bottom of the Casserole Dishes

Our Fresh Tomatoes

Placing the Fresh Spinach on Top of the Tomato Sauce, Then Some Grated Parmesan Cheese

Next, place the Stuffed Shells in the Dishes

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Still Stuffing Some Shells

Place Them All Into The Casserole Dishes

Cover With Grated Parmesan and Other Italian Cheeses

Dotting Our Fresh Red Grape Tomatoes Around

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Next, a Final Grating of Cheeses

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A Little Drizzle From the Oil in the Pan (Flavor)

Now, Place into a 350F Oven for About 30 Minutes or so….

Perfectly Ready and Delicious!

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The Spotted Dick

I Julie, was looking online for a British Pudding (Dessert) that I could make for our 00Whann Cock-Tail Parties. As I was reading down a list of food named items, I then spotted it! Literally, Spotted it! THE Spotted Dick!

I mean, come on! If there was ever a British dessert that SCREAMS James Bond, it’s a Spotted Dick!

I realize that no one likes hearing me say this but, if James Bond were a real person he would have contracted every venereal disease there is, had a slew of children all over the world, and be dead before his 40’s from AIDS.

If anyone would have had a Spotted Dick, it would have been him.

Well, because I had never made one before, I looked online for a recipe.

I found a delicious one here:

THE DARLING GOURMET

Traditional Spotted Dick English Steamed Currant Pudding with Vanilla Custard

This truly is an excellent tasting Spotted Dick.

The first time I made it, I didn’t understand the whole ‘simmering’ terminology. It is supposed to ‘simmer for 90 minutes, or up to 3-4 hours.’ Well, their definition of simmering is quite different to ours. They want it a a low boil, whereas to us, a simmer is a low heat temp. So, my very first Spotted Dick was more like the consistency of cookie dough. I will say that it was one of the best things we’ve ever eaten! We ended up putting it on ice cream.

This Spotted Dick, I think I almost nailed it! I kept the heat at a medium boil the entire cooking time, and it made such a difference. Although, next time I know to place a lid on the pot. That way the heat will distribute better around the mold in the pot. Regardless, I am a ‘learn as I go’ kind of person anyway.

But, I do recommend to everyone The Spotted Dick!

So Proud of My Spotted Dick

(I could say that alllll day long!) 🙂

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Ready to Make My Spotted Dick

You will need a large pot and a few cookie cutters on the bottom so that the mold doesn’t touch the bottom and burn the dessert.

I am going to write out the ingredients and instructions directly from the website.

The Ingredients:

2 Cups All Purpose Flour

2 t. Baking Powder

1/4 t. Salt

5 ounces Shredded Beef Suet (highly recommended for best results, but can substitute 10 T. chilled butter, diced.

2/3 Cup Caster Sugar or regular Granulated Sugar

1 Cup Dried Currants

3/4 Cup Milk

2 t. Quality Vanilla Extract

Zest of One Large Lemon

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All of My Ingredients at the Ready

You do need one of these Pudding Molds. I found this one online.

But first, I am using our Crisco Shortening to grease this mold. Be generous as you don’t want it sticking.

The Following is the Website Write-up:

Place metal cookie cutters, a folded towel, or crumpled tin foil in the bottom of a large stock pot to prevent the pudding mold from touching the bottom of the pot. Add water and bring to a boil. Generously grease a 1.6 liter pudding mold.
Place the flour, sugar, baking powder, salt and suet (or butter) in a food processor and pulse until the mixture resembles coarse sand. Transfer the mixture to a large mixing bowl.
Add the milk, lemon zest, vanilla extract and currants and stir until combined. Scoop the batter into the prepared pudding mold and secure it tightly with the lid.
Lower the pudding mold into the boiling water so that the water comes up to the halfway point of the pudding mold. Reduce the heat to a simmer and simmer undisturbed for 90 minutes (3-4 hours if using suet as it has a very high melting point and needs that amount of time to melt and create the “pockets” throughout the pudding that yields the characteristic light/spongy texture associated with suet-based puddings). You’ll likely need to weight the pudding mold down with something heavy to keep it from bobbing up and down in the water. I use a plate and then put something heavy on top of it, like another bowl. Check the water level periodically and add more water as needed to keep it at the halfway point of the pudding tin.
Remove the pudding mold from the water and let it sit for 15 minutes. Invert the pudding onto a plate. Slice into wedges and serve warm with English Custard Sauce.
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Instead of a Beef Suet, We Used This AGREENA Shortening. It was a nice substitute. Here we placed the 5 ounces into a measuring device.

This is actually a pretty easy recipe. I like that it didn’t have eggs in it.

You just pulverize everything in a food processor until it resembles wet sand.

Add The Zest of One Large Lemon

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You could use raisins here, but we wanted to keep it traditional so we used the Currants.

We didn’t have a good “quality” vanilla on hand, so we just used what we had and it worked out fine.

Now you just want to transfer the ingredients from the mixing bowl, to the mold.

Now, place the mold into the hot, boiling water.

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Except, we didn’t know to have it boiling when we made it this time. As I explained above, we place the mold into ‘simmering’ water, not boiling water. We misread the British terminology.

We originally simmered this bloody thing for a good 6 hours. You can see how it looks after that time.

I will say that it was delicious!!! So creamy! It would have even tasted excellent as a topping for another dessert.

Sometimes the greatest things are discovered by accident.

Regardless to say, we allowed it to cool and then placed it in the refrigerator hoping that it would all harden into some cake form.

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…IT DIDN’T!

It came out all blobby and cookie doughish.

So, we had it with ice cream! Delish!

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But, when I made The Spotted Dick for the second time, having better understood the directions, it came out so much nicer!

Here you can see the batter in the mixing bowl….

…placing it into the mold…

Lowering it into the hot medium boiling water, and placing a heavy object on top of it.

In this case, it is one of our sprinkler donuts. You place it around a sprinkler head so that the yard guys don’t plow over it and bust the sprinkler head. Anyway, we probably boiled this pudding for about 3-31/2 hours until it was ready. We did take it out occasionally and look at it to make sure it was cooking properly. Boiling a cake is very new to us Americans. But, it does work!

It Turned Out Really Good!

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The English Custard Sauce

This sauce is so delicious!

It actually reminds me of my childhood and all those vintage sauces that I used to know as a child. (Julie)

The Ingredients:

1 Cup Heavy Cream

1 Cup Whole Milk

4 Large Egg Yolks

1 T. Quality Vanilla Bean Paste, not extract or one Vanilla Bean slit open lengthwise.

(I will add that we used Vanilla Extract as we could not find Vanilla Paste.)

1/3 Cup Granulated Sugar

2 t. Cornstarch

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NO TIME TO DIE

(Because we have to COOK!)

The Write-Up From the Recipe Website:

In a medium-sized bowl, whisk together the egg yolks, sugar and cornstarch until the mixture is smooth.
Heat the milk, cream and vanilla in a small saucepan just until bubbles form along the edges of the pan.
Remove 1/2 cup of the hot cream and whisk it into the egg mixture, whisking constantly. Gradually pour the egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking constantly to prevent clumping. Continue to cook, whisking constantly, until the mixture leaves a path on the back of spoon when you draw your finger across it. DO NOT BOIL.
Cover and chill. Can be made a day in advance.

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(Now For Gordon’s Instructions)

Here I am pouring the milk, heavy cream and vanilla in a medium sized sauce pan. Now, turn the heat up to medium high and watch that it doesn’t boil.

Here I am cracking the eggs into my hand in order to separate the yolks from the whites.

Place the yolks and whites in their own bowl when done.

Now, place the yolks in a bigger bowl with the sugar and cornstarch. Check your milk mixture’s temperature to ensure it doesn’t boil!

Whisk all the ingredients well until the sugar is dissolved and the mixture is smooth.

Here you can see the milk on the stove which I haven’t mixed together yet as you can see the vanilla. After just about 5 min. or so, the milk will start to get a skin on the top and tiny bubbles will form… remove it from the heat.

Gently pour a small stream of milk into your egg mixture about 1/2 cup and quickly whisk the mixture as you pour. This is called tempering your eggs. You may need some help with this step. If done incorrectly you could scramble your eggs with the hot milk. When done, pour your egg mixture into your heated milk and cream and continue to whisk.

As you whisk the mixture over the heat, the sauce with thicken in about 5 min. or so.

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When it coats the back of a spoon and you can leave a line with your whisk, the mixture is ready. As your Custard Sauce cools it will continue to thicken.