Wednesday’s CLUE
Welcome to Wednesday’s CLUE
Don’t Blink! It’s Wednesday!
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If you know me, or have read me, then you know how much I love CLUE.
Any version, every version. It’s my game!
This year, 2024, was no different.
This CLUE isn’t as elaborate as we have done in the past, we were very busy this October with lots of plans, but I think that we did manage to create something very nice.
We also wanted to include our little Isabelle, as Wednesday. Toddler Wednesday.
I, assumed the role as Morticia, and Gordon was Cousin Itt.
I also played my part of grown-up Wednesday.
After all, I think that as Wednesday aged she would have just looked the same, just older.
So, clear the coffee table, set up the game, and let’s roll the dice!
Happy Halloween!
Julie, Gordon and Isabelle
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If you would like to view my other Wednesday page:
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Time To Play The GAME
This was a fun table to set.
I had purchased some party supplies of Wednesday, and set those up, along with some of the paper plates, and napkins. It just made it more festive.
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Who? What? and Where?
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WHO?
Enid Sinclair
Yoko Tanaka
Ajax Petropolus
Eugene Olligener
Bianca Barclay
Wednesday Addams
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Toddler Wednesday Playing The Game
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Gordon and Wednesday
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WHAT?
Poison Syringe
Bow
Fencing Foil
Chains
Beehive
Crackstone’s Sword
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Toddler Wednesday Knows What To Do
WHERE?
The Forest
Coffee Shop
Police Station
Pilgrim World
Principle’s Office
Nightshade Library
Ophelia Hall
Botany Classroom
Crackstone’s Tomb
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Morticia Has Arrived
Time To Pause The Game And Eat
We Have Our Bacon Sweet Potato’s, A Haunted Jezebel Chicken Wings, Chicken Livers, and Wood Ear Mushrooms, Freshly Picked
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Our CLUE Food
(Wood Ear Mushrooms Raw in the Black Bowl)
A Haunted Jezebel Chicken Wings
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If You Would Like The Recipe For Our “A Haunted Jezebel”
A Haunted Jezebel, Together With A Haunted Mansion Repast
The Sauce Used to Marinate/Glaze the Chicken Wings
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Wednesday’s Favorite Chicken Livers
Time to Feast, my Family, FEAST!
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Cousin Itt Does Enjoy the Wings
Cousin Itt’s CLUE Dinner Plate
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Wednesday and Pet Spider
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RECIPES START HERE
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A Haunted Jezebel Chicken Wings
This is a great picture of the final product… they taste as good as they look!
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Pictured are a family size amount of wings to purchase.
Give them a good rinse to remove any excess blood and cuttings, then let the drain well in a colander.
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Here I cut a few of them at the joint, but the rest I left intact giving them a more haunting look.
Gordon Wearing Mickey Mouse Pirate Boxers, and a Star Trek T-Shirt 🙂
To cut them at the joints, simply stretch the wing out to better expose the drummet joint, then place your knife at the joint and make your cut.
Do the same with the wing joint. Place them in a bowl when done. I only did this to a few of the wings as we really liked the full wing look.
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Place your wings into resealable plastic bags as shown.
Now, add your Haunted Jezebel sauce to the bags.
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To add to the dark look, we also added some Blueberry Jelly to the bag, as this was also an ingredient in A Haunted Jezebel.
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Close the bag and mix the wings with the sauce.
Now, open the bag back up, fold the bag over removing most of the air, then reseal the bag. This should give you a vacuum which will assist in forcing the sauce into the chicken.
Place the bags of chicken onto a baking sheet and refrigerate them overnight.
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The next day, I added some fresh ‘A Haunted Jezebel’ sauce to a small bowl.
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I then heated my grill to its maximum temperature for 5 min. to cook off any excess from the previous time I grilled, and to basically kill anything that might be in or on the grill. Mine will get above 500’F. I then use a wire brush to clean off the grill racks, turn the heat down to medium and load my grill with the chicken and close the lid.
I leave the chicken where I placed it for a few minutes, then I added more sauce to the wings and closed the lid
I let this cook for about another 8 min. then turn the wings and repeat the process. When this cooking step is done, I place the chicken on the top rack for another 5 min., close the lid and turn off the gas. This step will bake the chicken to around 160’F temperature.
Then plate the chicken as shown, letting them rest for about 10 min. to let the superheated juices return to the center of the chicken, which then cooks the chicken to an internal temperature of 165’F. You can see the nice grill marks on the chicken, which is only obtained by not constantly moving the chicken around the grill while it’s being cooked. These were some delicious Blueberry flavored wings. 🙂
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The little cutey!!!
Cute Toddler Wednesday’s Nap Time
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Sweet and Savory Sweet Potato Casserole and Sweet Potato Thins for Snacking
Pictured is the final casserole dish before we plated it up.
Doesn’t the bacon look amazing?
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Starting with the Sweet Potato Casserole, rinse your potatoes under running water, then cut off the ends of the potatoes. Pierce the Sweet Potatoes with a knife as shown to allow the steam to release, then roll each one of them up tightly in aluminum foil.
Bake them at 400’F for about 45 min. or until soft when squeezed using your oven mitt. Let them rest for about 10-15 min. to cool some, allowing the steam to release the potato skin from the potato.
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For the Sweet Potato Snacks, again rinse your sweet potato, then slice it ~1/4 of an inch or slightly thinner.
Place your wedges or rounds onto a baking sheet or pizza pan as we did, lined with non-stick aluminum foil and bake them at 350’F for about 25 min. or until softened. Remove them from the oven and they are ready to eat!
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While we were making the Sweet Potato Thins, I used our microwave to cook the bacon using the large teacup looking pottery on the right. To do this you simply line your bacon strips over the sides of the cup. Place some paper towels on top, then cook them in the microwave for about 10-12 min. The bacon fat will drip down the inside and outside of the cup, leaving your bacon evenly cooked and crispy. Set the bacon on a plate lined with paper towels. Cook more as undoubtedly you will snack on them… who can’t resist?
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Ingredients: For the Casserole
4 Large Sweet Potatoes
~8 Strips of Thick Sliced Bacon
1 tsp. Ground Ginger
1 Tbsp. Ground Cinnamon
1 tsp. Ground Nutmeg
3 Tbsp. Butter
1 Cup Light Cream
½ Cup Milk
2-3 Tbsp. Bacon Fat plus reserve a Tbsp. or more to grease the casserole dish
Salt and Freshly Ground Black Pepper to taste
Bacon Fond “the little bits of bacon left over from the cooking process”
Garnish with sprigs of Parsley
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Here I am letting the Sweet Potato’s rest,
Unwrap the Sweet Potatoes and you will see the skin very easily pull away.
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Place your skinned Potatoes into a large bowl.
Add your Nutmeg to the bowl…
Then your Ground Ginger, and Cinnamon.
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Now, add your Butter, then your Light Cream…
And then add your Milk to the bowl.
We thought why not add some of the delicious Bacon Fat…then mashed it all up with a potato masher.
Lastly, we added some Freshly Ground Black Pepper and Sea Salt, and mixed again.
Taste the mixture and adjust the seasoning to your taste.
Add some of your Bacon Fat to the casserole dish, then use a paper towel or pastry brush to help it coat the sides of the dish.
You can see all the Bacon Fond around the inside and outside of the dish.
We used a spoon to help gather it all up.
Add the Bacon Fond to the casserole dish.
Using a rubber spatula, remove the potato mixture from the bowl and add it to the glass casserole dish.
You can see the Bacon Fond on the bottom of the dish.. I know what area I am going to eat from. 🙂
Into the 400F Oven, left. About 30 min. Out of the Oven, right.
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Add your Bacon, tearing them up into bite size pieces… then back in the oven for another 10 min.
Remove the casserole from the oven.
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Spoon your casserole into medium sized serving bowls and garnish with a sprig of Parsley.
We hope you enjoy these Sweet and Savory Sweet Potatoes!
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Happy Halloween!
Julie and Gordon, and Isabelle (Toddler Wednesday) 🙂