Tropical Breakfasts
UNDER CONSTRUCTION
3 Year’s Old! Pavlova For Isabelle Season 3, Episode 17 Pavlova Bonjour! Bandit becomes a French speaking chef who tries to get Bingo to eat Edamame instead of the Pavlova that she wants. Bluey becomes an advocate trying to have …
Buongiorno (Good Morning) What a Great Day to Have a Cafe and a Breakfast Sangwitch (The breakfast sandwich that you see above is something I picked up in the frozen foods section of the grocery store. It is a …
Welcome To That’s Amore Italian… That’s Amore (Love) My Stuffed Meaty Cheesy Shells With Cheeses, Spices, And Lots Of Herbs Or A Few Shells On A Bed Of Salad Greens And Cheeses ———————————————————————————————– When I think of Italian Food I …
Hola! Buen Dia!
Es Hora De Desayunar
(Time For Breakfast)

Out The Door Early, Just Something Fast

Cornbread Toppers with Mexican Chili Crisp
(The yellow you see above is a flower or two shredding it’s petals, and me not wanting to clean it up. I liked it.)
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Quickie Easy Breakfast

Onions, Some Chopped, Some Rings, Chopped Red Bell Pepper…
Turkey Sausages,
Eggs, with Salt and Pepper Added to the Onions and Bell Peppers,
Sauteed in Butter on a Medium Heat

Add a Jalapeno Cheddar Muffin from Sprouts, some Tropical Mexican Juices, and a Drizzle of Avocado Hot Sauce
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My Chorizo and Potato Hash Brown Breakfast

Spring Onions and Hot Sauces are Always a Must

Right Out Of The Cast Iron Skillet

Cornbread Toppers Made Into A Sandwich, With Scrambled Eggs, Mexican Cheese, Sliced Tomatoes, And My Hash Browns

Topped With A Nice Hot Sauce
(Recipe Down Below)
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Es Hora De La Merienda
(Time for a Snack)

Mexican Stars
I found these perfect looking crackers at Sprouts. I loved that they were shaped like Stars so I bought a few boxes of them. At the time I purchased them I was contemplating a great dip to dip them into. But, when I opened the box and tried them I was really take aback by how plain they were. Kind of like eating cardboard. That is when I got the idea to season up the crackers, and worry about a dip later on.
(I always saw these as Mexican, and not anything but. Which is why this was so easy to create.)

(Recipe Down Below)
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My Mexican Cornbread Butternut Squash, and My Mexican Cornbread Jalapeno Muffins

I got the idea to make these into Mexican because I had already done it with some other squash I was experimenting on. The cornbread worked great baked into the squash. I was really pleased with how easy it was, and how delicious they all turned out.

The Squash are a Meal in Itself
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Cornbread/Onions/Broccoli/Cottage Cheese Muffins

My Cornbread Muffins with Onions, Broccoli, and Cottage Cheese
Great With An Egg Or Two

(Bacon and Herbs a MUST!)
Making The Broccoli/Onion/Cottage Cheese Cornbread Muffins:
I just wanted to do a quick write up here as I didn’t take photos of this food project because I already have photos of this food project on other website pages. This is the first time I made them into muffins though. In the past I made an entire cast iron skillet of them!
I just follow a cornbread mix directions either on the box, tube, or bag, and then I add my Chopped Onions, Thawed Broccoli Florets, and a 4-5 heaping spoonful of Cottage Cheese. I add it to the already prepared batter before it goes into a skillet or muffin tins to bake. You can eyeball the amounts that you want. You can see for yourself the amounts that you like in the mixing bowl as you add it to the batter.
Then, all you do is to transport the Cornbread Mixture into whatever you will be cooking it in. Just continue to follow the package directions and bake according to the recipe. Use toothpicks to test to make sure the cornbread is ready when done. Allow to cool, and then enjoy!
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Es Hora De Comer
(Time for Lunch)

Making a Chicken Pattie Sandwich out of my Cornbread Jalapeno Muffin
(Just add some greenery, tomato, and some mustard.)
(Recipes Down Below)
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Mexi-Corn
(Write Up By Gordon)
I took two ears of peaches and cream corn which is white and yellow corn mixed on the same ear. I shucked it leaving most of the outer husks in tact removing all the fine silk strands. I wrapped the corn in a single layer of paper towel, and then wet the paper towel. I then placed both ears of corn in the microwave and cooked them for 5 min. Then I turned the oven onto 350’F and placed the corn in a pie pan topped with aluminum foil. I then topped the corn with some butter, Chili Powder, Queso Quesadilla Cheese and Spring Onions, salt and pepper to taste, and placed it in the oven for about 8 min. or until the cheese became brown as shown in the picture. Make sure the Chili Powder makes its way all around the corn. These turned out really good, so give them a try, now that corn is in season.
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Recipes Start Right Here

When In Doubt, Get Take-Out
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My Chorizo and Potato Hash Brown Breakfast

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Ingredients:
5 or so, Russet, Idaho, or Yukon Gold Potatoes Work Best
14 oz., Chorizo Sausage

Wash Your Potatoes And Remove The Skins

Remove The Chorizo From The Casings, Place Into A Cast Iron Skillet
Turn The Burner On To A Medium-High Heat To Brown Them

Use A Grater and Shred Your Potatoes Into A Medium Mixing Bowl

Continue To Brown Your Chorizo In The Skillet
Drain Off Any Excess Fat Into The Sink To Discard
(When Done Remove The Chorizo From The Heat And Set Aside)
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Place The Potatoes On Top Of The Chorizo In The Skillet
Time To Add The Spices:
Chili Powders (I like to use a few different ones as they have different tastes.)
Jalapeno Powder
Hawaiian Sea Salt
(I really just sprinkled them on top and didn’t mix them in.)
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Into a 350F they go for about 25 minutes.

I Then Removed Them From The Oven and Flipped Them Over With A Large Spatula
I Did Do A Taste Test And Decided To Cook Them Longer
I Put Them Back Into The Oven For Another 10 Minutes

When Done, Allow To Cool
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Time To Make The Eggs

Simply Add Butter To A Frying Pan And Place On A Medium Heat

Add The Eggs And Scramble
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Setting The Table


Eat Up and Enjoy!
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Mexican Stars

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Ingredients:
3, 4.5 Ounce Boxes Star Shaped Crackers
(Valley Lahvosh Baking Company Crackers)
1/4 Cup Vegetable Oil
1/2 t. Cumin
1 1/4 t. Lime Pepper
1 T. + 1/4 t. Chives
1/2 t. Cilantro
1/2 t. Mexican Oregano
1/4 Ground Jalapeno
1/4 Jalapeno Sea Salt
1/4 t. Chili Powder
1/4 t. Chili Powder (Another brand. They have different tastes.)
1/4 t. Lime Powder
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Gathering All Of My Ingredients

I Wanted To Use Lots Of Herbs And Spices
(In the photo far right, above, you see two Chili Powders. Every Chili Powder is different in taste. Some stronger than others. I like to sometimes add a few of them to give more spicy flavor.)

In a Mixing Bowl add all of the Ingredients

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On a Baking Sheet Spray a Cooking Oil Spray..

Then Place all of the Star Shaped Crackers on it….
And Pour Over the Herb/Spice/Oil Mixture, Stir Together

Make Sure The Star Crackers Are Coated With The Mixture
Place Into A 300F Oven for 15 Minutes
Remove From Oven, Stir Around, Then Place Back Into The Oven For Another 15 Minutes

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When Done Remove From Oven And Sprinkle Some Jalapeno Sea Salt Over Top

Also Sprinkle A Pinch Of Lime Powder Over Top
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You Can Place Them Back Into The Oven For Another 10 or 15 Minutes

When Done, Place On Paper Towels To Cool

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My Mexican Cornbread Butternut Squash, and My Mexican Cornbread Jalapeno Muffins

Making Them Mexican Was The Best Thing I Did!

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Ingredients:

1 Butternut Squash
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Quaker Corn Meal (Yellow)
(And everything that the recipe on the tube requires to make the Cornbread. What you see above on the far left are the ingredients that are required in making the Cornbread itself.)

Now For The Other Ingredients…
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1 Medium Spanish Onion, Chopped
1 Can Black Beans, Drained
1 Medium Orange Bell Pepper, Chopped
Ground Oregano (amounts to be determined)
Ground Chili Powder (amounts to be determined)
Ground Jalapeno (amounts to be determined)
Spring Onions, Chopped (amounts to be determined)
Jalapeno Peppers, Deseeded and Sliced into rings (amounts to be determined)
Jalapeno Sea Salt, to Taste
Mexican Cheese (Queso Fresco)
Fresh Herbs: Cilantro or Parsley
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The first thing that I did was to slice my Butternut Squash right down the middle into 2 halves.
I then removed the seeds with the silver tool you see in the photos above. It is actually for fish, however I use it in many other ways than just fish.
I then placed the Butternut Squash halves down onto a foiled lined baking sheet.
(I did place them into a 350F Oven for about 8 minutes to soften the squash.)
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When I removed them from the oven I used a knife to cut into the squash, as you can see. I made the cuts vertical and horizontal.
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Time To Make My Glaze For The Squash

I want to glaze the squash with some Butter, Salt and Spices to brush over the squash.
1/4 Cup of Butter/Margarine
Dashes of Jalapeno Powder, Chili Powder and Ground Oregano. Use as much as you like.
A few pinches of Jalapeno Sea Salt
Melt the Butter in the Microwave and then add your Salt and Spices to the Melted Butter.
Mix together, and then brush onto the Butternut Squash generously.
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Place Back Into The 350F Oven For Another 8 – 10 Minutes
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Time To Make Our Cornbread

We Are Simply Following The Recipe On The Tube Of Yellow Corn Meal Mix

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Time To Remove The Butternut Squash From The Oven

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Working On Our Cornbread Mixture To Place Into The Butternut Squash

Chopping My Jalapeno Peppers (3) Into Rings
My Spanish Onion, Chopped
My Spring Onions, Chopped

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You Can Pretty Much See The Amounts I Am Adding:
The Sliced Jalapeno’s
About 1/4 t. Each Of My Spices
3/4 Of The Can Of Black Beans, Drained
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The Butternut Squash Is Ready To Take The Cornbread Mixture
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Time To Chop The Orange Bell Pepper And The Spring Onions

Add All That You Want To The Cornbread Mixture, Like So… Mix Together
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Now It Is Time To Dollop The Cornbread Mixture Into the Butternut Squash
I Also Added Some Jalapeno Peppers Down The Squash As Well
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Into A 350F Oven For About 10 -12 Minutes To Cook The Cornbread
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You Want To Make Sure Your Squash Is Fork Tender, And The Cornbread Is Done As Well.
Sprinkle Some Mexican Cheese On Top And Then Place Back Into The Oven To Melt The Cheese

When Done Remove From Oven Sprinkle Jalapeno Sea Salt and Allow To Cool

Garnish With Some Cilantro or Parsley
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My Jalapeno Muffins

I am placing the remainder of my Cornbread Mixture into Muffin Tins.
I used a Vegetable Oil Spray into each cup, and now I am dolloping the Cornbread Mixture into each cup.
I Topped Each Muffin With A Jalapeno Pepper Ring

My Delicious Butternut Squash Cooling
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Mexican Cheese and Jalapeno Salt left, My Muffins out of the oven Right

Time To Sprinkle Some Mexican Cheese Onto the Muffins, And Place Back Into The Oven For A Few Minutes To Melt The Cheese

Cool On A Rack

Beautiful and Delicious!

Again, Beautiful and Delicious!
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Adios!
Julie and Gordon Whann
On February 13th., 2026 I Turned 65 Gordon and I ‘Out and About’ on My Birthday 65 Feels Pretty Good —————————————————————————————— When I Turned 60 I Started this Website Page: Sixty’s, (Sensational or Surviving?), We’ll See, Right? (If you would like …
I Created A New Website:
Click Here For: VintageJulieBarefootArchives
I gave my Web Designers in India instructions on what I wanted, and they did the most remarkable job of bringing my vision to life.
I could not be happier with it!

My current website: (This one.)
..Was no longer working accurately.
Therefore, I decided to instruct my Web Designers in India, to create a “New” Website in order for me to house some of my “Old” content.
Initially, I didn’t figure in that it would be my Florida Website Pages, but it did evolve into just that.

My First Blog Posting On The New/Old Website

I Debuted This New Site On Brodie’s Birthday, November 29, 2025
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Welcome To VintageJulieBarefootArchives.com
(As Taken From Blog Posting from the new site.)

Brodie Keith Kanakaleo Whann
I decided to create this new website because our live site, www.BarefootInFloridaWithJulie.com, was getting a bit too big.
(Admittedly, I was hoping to get a place in The Guinness Book of World Records as the largest amateur website on the internet known to man. But alas, another dream squashed by reality, or human intervention.)
I thought that if I were to create a new website and move a lot of our old content over, that it would lighten the load to our current live site, and I could make this new website about our Florida Life. So, I specifically chose website pages that were of a Florida nature. We love Florida! My ties to Florida go back to when I was a baby in the 60’s, living in Rome, Georgia with my mother, grand-parents, and great-grandparents. Every summer was spent vacationing in Florida. Also, prior to me being born, it was where my mother and her friends, and their families vacationed as well. I have some really great old photos of my grand-parents, great-grandparents, and great-aunts and uncles wearing their old fashioned swimsuits with their old timey cars parked on the beach. Once upon a time you could do that. Drive onto the beach and park your car. Mostly on the East Coast of Florida, they had the longest stretches of beaches.

I’m the tall one with my cute petite friends. St. Pete left, Daytona right.
I can remember the Florida vacations very well. We would leave Rome in the evening, and drive all night down to Florida. I would be asleep in the backseat, wearing pajamas.. My grand-father would do the driving. If I had to use the bathroom on the way down my grandfather would pull over to the side of the highway, they would open both doors, the front door and the backdoor, and I would take my winky-tink between the two doors. Sometimes, cars would honk as they would drive by. I was always in a panic that someone could see me. My grandmother always assured me that no one can. (She was probably lying.)
St. Petersburg was usually our destination. My grand-father would look for Motels with a VACANCY sign flashing towards the street. He would just drive down what is now Gulf Blvd. looking for a Motel that he thought looked nice. He would then pull into those Motels and inquire within for something suitable for all of us. I can remember that we were always on the ocean side, most of the time there was a pool. I can even remember one place we stayed at where we walked out of our motel room door directly onto the beach. There was so much beach sand outside our door.
I have beautiful memories of many Florida vacations with my grand-parents. My grand-father was one to lay on his back in the ocean, floating, and falling asleep. He was a big man, very tall, with lots of cushion. He floated very easily. I can remember one time he fell asleep and was drifting out to sea, a lifeguard was blowing his whistle trying to wake him up to get him to swim back towards shore.
Most every night we would eat at a seafood restaurant. The restaurant was always located on an ocean front, or a canal front. I have so many great memories of finding little fishies trapped between the rocks by the ocean or canals. I would use a paper cup to capture them and take them back to the motel room with me. I loved having them with me in the motel room. I loved watching them. Sometimes I would set them loose the next day, if they even made it through the night. Upon reflection I wish I had known more about helping them. But I didn’t. I was just a child.
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Hello Rosy Cheeks
I remember this very well. It was at one restaurant that was busy that evening for dinner. There were many people waiting to get seated. My grand-parents and I were sitting at a table in the entryway when suddenly this cute boy sat down right beside my grandmother, he sat across from me, he then looked at me and said with all the confidence in the world, “Hello rosy cheeks.” I was in my early teens. My grandmother instantly adored him! I guess charmers must recognize each other because my grand-mother was a charmer. She then burst out laughing.
This cute, charming boy sat there flirting with me. I knew I could fall for him in a minute! But, I was just too shy to do anything about it. But, I have always remembered that cute boy that made this awkward girl feel special.
Oh, and the rosy cheeks were from my being sunburned that day from staying out too long in the sun, on the beach.
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Florida is not just a great state to vacation in, it holds so many happy memories for me and my family growing up. It makes sense that Gordon and I would settle here and live out our days until we are gone. Hopefully that won’t be for a very long time. But, until then we have a grand-daughter to help raise and make many happy Florida memories for her to take with her in life.
An old timey Motel, a Shuffleboard Court, Sun, Sand, Shells, Beach, Oranges, Orange Juice, Drawbridges, Souvenir Shops, Boat Rides, Seafood Restaurants, Summer Friendships with other Tourists, Salt Water Taffy, Vintage Beach Buckets, Sand Shovels, Flamingoes… and being Barefoot!
This is what I carry with me every day.
Happy Vintage Julie Barefoot Memories,
Julie Barefoot
(Julie Lancaster-Whann)
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Florida is Beautiful and Unique,

Located in the South, yet not Really Southern.

Although Florida is the East Coast, and Canada’s Destination

My Florida Favorites

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Some of Veronica’s Artwork
I asked her if she had some of her art that I could display on the new website. She sent over these. This was all she had in her possession. People do hire her to draw and paint for them. I would love to had seen those paintings, but she did contribute some nice things.

Busch Gardens

I told my guys in India that I wanted an Alligator on the bottom left, and Flamingoes on the bottom right.
I do think the landscaping you see in the graphic above looks like Africa, but then again we do have Busch Gardens here in Florida that is theme based on Africa.
So, I guess it all goes together nicely.
Web Design is a lot of fun but it isn’t really something tangible. I mean, the moment I quit paying the monthly fees, it can all just disappear. Or an experienced hacker can just come along and delete the whole thing forever. As much as I love my website’s they aren’t anything that I can hold in my hand, or place onto a shelf for display, or even own forever. My experience with having websites is that they are very vulnerable to those that know how to penetrate them, and abuse them without any conscious or authority whatsoever.
I guess what I am trying to say is that they are very temporary, so enjoy them while you can.
See You At The Beach!
Julie Barefoot
Currently Under Construction ———————————————————————————— Also Check Out My: Click Here For: Julie’s Jezebel Sauce AND, Aloha Wahine Jezebel Sauce AND, An Oriental Jezebel AND, An Old Florida Jezebel (Sauce) AND, One HOT Jezebel for …
Quickie Italian

Sometimes, All You Need is a Ready Made Tomato Focaccia, and some Wine

I Call It Herb Bread 🙂
When I think of cooking Italian food, I imagine a long list of ingredients, carving out a significant portion of the day, and sipping a nice glass of red wine or two during the entire cooking experience. After all, to me it is an experience. (And nibbling on lots of bread sticks.) Also, I don’t really view Italian food as being “Quick.” However, I think in our busy world that it can be. It can also be just as delicious as if we spent hours in the kitchen.

With the exception of Gordon’s Italian Mac N’ Cheese, I never really considered any of these other dishes on this page to be ‘actual’ recipes.
They were more ideas with things we just thought about and threw together, mainly me. (Julie)
I suppose that to me a ‘Recipe’ is something that requires great thought and testing. Kind of like an Experiment in a Lab, or in this case, a Kitchen. But, we never do those things. In many cases we just know that the ingredients we choose are going to taste good together, without us even trying them out. We just throw it together and let our photos tell the story. Some ingredients that we may feature never go into the recipe. After all, we make this up as we go, grabbing things from the pantry. Always have.
However, these ‘Ideas’ have sometimes morphed into excellent Recipes. Ideas that we have become very proud of. And, we’ve even passed some of these Ideas on to our children and others who now cook our Ideas on a regular basis.
So, without hesitation, here are a few very simple Ideas from us for that ‘Quickie Italian’ Dinner. 🙂

GRAZIE MILLE,
Julie and Gordon

This Basil Pesto Cheese is the best I’ve ever had. I haven’t been able to find it again.
The quest continues….
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This “Idea” was just ready made frozen Ravioli, with some Pasta Sauce in a jar, and us throwing in a few spices to jazz it up. Bread Sticks and Flat Leaf Parsley, not optional…essential!

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I LOVE BREAD!
I found this Bread on the sale rack at our Commissary for just a few dollars, and I snagged it instantly!
It looked beautiful and tasty, and it WAS! All you need is some great cheese and meats, and a good mustard, then you have a great meal. Oh, and don’t forget the wine. 🙂
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Gordon’s Italian Mac N’ Cheese

All you really need is one great Italian Dish, and the rest can be just Nibble Foods.
As in Roasted Garlic, lots of Great Bread, Open Jars of Italy to spread on that Bread, and a nice bottle of Red Wine.

(Recipe Down Below)
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Red And Green Pasta Sauce w/ Plant Based Meatballs

(Recipe Down Below)
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Spaghetti, and Plant Based Meatball Sub Sand

(Recipe Down Below)
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Spaghetti Between Two Toasted Buttered Garlic Bread, Sandwich
(Recipe Down Below)
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Our ‘Throw Together’ Italian Dinner

With TONS of Bread! 🙂

(Recipe Down Below)
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Happiness is Being a Tutu 🙂

The “I Don’t Know What To Call It Pasta/Pasta Sandwich”

(Recipe Down Below)
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Peachy/Beigey Pasta
(Recipe Down Below)
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My “V” Pasta
(And I’m not going to tell you why I am calling it that.) 🙂

(Recipe Down Below)
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Julie’s Mystery Pasta
(Because I can’t remember what I did here.) 🙂

But, It Does Look Good, Doesn’t It?


(Recipe Down Below)
Once I Remember It
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Easy Basil Pesto/Sun Dried Tomato Penne Pasta Dinner

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Turning Loaf Bread Into Great Bread
(Recipe Down Below)
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Recipes Start Here
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Gordon’s Italian Mac N’ Cheese
There was a Mac N’ Cheese Contest at his workplace on the base. (2023)
Gordon tied for 2nd. Place! 🙂
The win is significant for him because he made it the night before and not that morning as some did, including the winner. It does make a difference when it is nice and fresh from the oven, as the winner’s was. Regardless, it is truly spectacular!

Truly Spectacular!

Ingredients:
32 oz. 33% Less Sodium Chicken Broth
~3 – ½ inch Thick Slices of Pancetta – reserve the fat
(NOTE: diced Pepperoni Mini’s can also be used)
~4 Cups Fusilli Pasta
Flour – as needed (equal to the amount Pancetta fat
~2 Cups Milk
~1 Cup Half & Half
~1 Cup White Cheddar Cheese sliced and ~½ Cup shredded
~1/2 Cup Parmesan Cheese sliced and ~¼ Cup shredded
~1/2 Cup Asiago Cheese sliced and ~¼ Cup shredded
1 Tbsp. Dried Italian Herb Seasoning
1 Tbsp. Dried Oregano
2 Tbsp. Butter
Freshly Ground Black Pepper
1 Tbsp. Himalayan Salt
Pam Cooking Spray – as needed
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The milk and Half and Half used.

The pots we used…
the left pot was used for the sauce and the other was used to boil the pasta.

Start by pouring the Chicken Broth into the large pot… this will give your pasta some flavor instead of just
having plain water.

Then add enough water to cover the pasta when added.

Pictured are my thick slices of Pancetta.
You can get your local Deli to cut them this thick for you.

Slice the Pancetta into dice sized pieces as shown.
Place the Pancetta pieces into a medium sized pan and heat to medium heat.

While the Pancetta is cooking, add your Fusilli Pasta to the pot and cook as directed or until the pasta is
al dente or cooked so as to be still firm when bitten. Be sure to stir the pasta occasionally so it won’t
stick to the bottom of the pot.

When done and still partially firm (al dente) pour the pasta into a colander and immediately rinse with
cold water to stop the cooking process. Then set the pasta aside to drain.
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Still cooking the Pancetta until it is well browned.

It is almost done and looking great!

Use a non-splatter cover in this next step to stop the Pancetta pieces from falling out of the pan. Pour
the Pancetta fat into your medium sized pot and turn the heat to medium high.

Then place the Pancetta onto a plate lined with paper towels to catch the excess fat.
Very nice pictures
Julie!!!

Now, add your flour in equal amounts to your fat. When mixed, it should have the consistency of wet
sand. You have now made a roux! The second picture is a good example of what I mean.

Stir the roux consistently for about 2 min. Cooking it this long will remove the flour taste without
browning the flour. I am also slicing the cheeses while this is happening.

When cooked for two minutes, turn down your heat to low, and add some of your Milk and Half and
Half to the roux.

Stir this mixture until well combined adding more milk if needed to get to the thickness you desire. You
want your sauce thick, so don’t add too much of the Milk and Half and Half in the beginning. You can
always add more later. You have now made a Bechamel Sauce. Over time the sauce will continue to
thicken, so keep your Milk handy. Be sure to continue to stir your sauce now with a whisk from time to
time to remove any lumps. Still slicing cheese while the sauce heats.

This is Mac N’ CHEESE!

Add ~1 Cup of your White Cheddar Cheese to the Bechamel Sauce.

And add ~1/2 Cup of the Asiago cheese to the sauce. Now you have made a Mornay Sauce.

Slicing the Parmesan Cheese
And add ~1/2 Cup of the Parmesan cheese to the sauce. This is also great as a Fondue sauce to dip
bread and vegetables into. Stir your Mornay sauce with your whisk until the cheese is thoroughly
melted and well combined.

While still melting the cheese, add your dried Italian seasoning to the sauce…
Then add your dried Oregano to the sauce.

Another nice closeup picture Julie!
Here you can see the cheese is melted and the other ingredients are well combined. Taste the sauce to
see if you need to add more seasoning.

Here, I am adding the Mornay sauce to a large mixing bowl, then adding a few Tbsp. of butter to enrich
the sauce. This will also provide a little more flavor and silkiness.

Stir in the butter well.

Add your well drained pasta to the sauce as shown.

Use a rubber spatula to remove every drop of the sauce from the pan.
Then gently mix the sauce and
the pasta together.

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Add your freshly cracked Black Pepper to the bowl…
Then add your salt. Himalayan salt isn’t as salty as table salt, which is why you can add so much as the
milk products and pasta in this dish are very bland. Stir to combine. Taste the pasta to see if you need
to add more seasoning.
Now, preheat your oven to 400’F.

Add your Mac N’ Cheese to a casserole dish or dishes that have been sprayed with a non-stick cooking
spray.
Fill the dish almost to the top.

Here I am shredding more of the three cheeses to the top of each casserole dish.
Add as much or as
little as you like.

They are now ready to go into my preheated 400’F oven.

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You may want to place the casserole dishes onto a cookie sheet just in case your casserole spills over
during the baking process. (Although we didn’t.)

Here I opted not to as the cookie sheet isn’t large enough to hold both casserole dishes.
Bake the Mac N’ Cheese for about 25 minutes or until the top is well browned.

If needed, you can always turn your oven’s broiler on to brown the top as shown in this pic.
This was a somewhat complex dish to make, which does make enough for two meals.
We hope you give
this “from scratch” Italian inspired Mac N’ Cheese a try… we are sure you will love it!
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Red And Green Pasta Sauce w/ Plant Based Meatballs
This Quickie Came From My Idea of Wanting Red and Green Pasta, with Red and Green Sauce


Simple Really
It’s just a Red Pasta Sauce, and a Green Pesto Sauce

Heating the Sauces, Boiling the Pasta

Proceed to Mix the Sauces with the Pasta…

Bake the Veggie Meatballs as Directed…
Then Combine! 🙂
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Spaghetti and Meatball Sub Sand

The four things that I love the most are Spaghetti, Plant Based Meatballs, Bread, and Cheese.

Something Easy and Delicious to do with Leftover Spaghetti Pasta
Bake the Plant Based Meatballs, (According to package directions), Butter the Hoagie Buns and then Bake them to brown up a bit in the oven. You can always use the Broiler.

Buttering The Breads

A Sprinkling of Garlic Salt…

Plant Based Meatballs Into The Oven
Buttered Hoagie Breads Into The Oven

Leftover Spaghetti Pasta…

Adding the Red Sauce…

Heating Up The Sauce in the Microwave

Heating Up Some Sauce for the Hoagie Buns

Spreading The Sauce In The Buns

Now, Adding the Heated Up Spaghetti Pasta and Sauce…

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Now, Add The Plant Based Meatballs…..

…Some Shaved Parmesan Cheese…. Fresh Parsley…..

Top with a bit of the Red Sauce
DONE!
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My Favorite Spaghetti Sand

I didn’t grow up in a particularly sophisticated family where food was concerned. Oh, my grandmother that took me under her wing knew the fine arts of southern hospitality, and did teach me those, but for some reason my mother rebelled against such things and didn’t pass any of that knowledge on to me. I think it was because she married my step-father and he was the one that rebelled against such things. She just did whatever he wanted her to do.
I believe that sophistication was looked down upon in my family when I was growing up so we ate like poor people did. After all, my step-father, the surgeon, grew up poor in Texas so we did tend to eat like poor people did, even though there was money to eat like upper middle class people ate.
Having said that, sometimes my tastes do gravitate toward the more humble eating classes.
We didn’t grow up having our Spaghetti or Pasta Dinners with some lovely Italian Bread, it was always our Sandwich Bread smeared with some Butter and Garlic. I have since added some Paprika to it as well.

When you grow up eating something simple then you get used to it.
It then is no longer simple, but delicious.

Baking Sandwich Bread. Garlic Bread in the Oven (Broil)

Perfect to ME!

Browning The Other Side

Now, just place some Spaghetti and some Fresh Basil and then you have an excellent Sand!
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Our Throw-Together Italian Dinner

For Some Reason I, Julie, Love Black and Green Food Together

Eaten With A Lovely Tomato Focaccia Bread
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Our Throw-Together Ingredients:
Leftover Feta Cheese and Sundried Tomatoes Packed In Olive Oil
Black Olives
Pesto in Olive Oil
Leftover Pastas
Bread Crumbs
Parmesan Cheese
Roasted Garlic Cloves
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Our Leftover Ingredients

This is a Favorite Pesto of Ours, Look at that Beautiful Olive Oil!

Boil the Pasta Following Package Directions Until Al Dente
Here we Have Also Sliced and Buttered the Bread

Overdosing on Bread 🙂
(This bread was getting stale so I thought we should cook it before it went bad.)

You Just Need a Bowl to Combine Your Ingredients

Once You Have Drained the Pasta, Place it Into a Mixing Bowl

Next, Add Some of the Pesto, Bread Crumbs, and Grate Some Parmesan Cheese Over Top
(This is all done to taste.)

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Adding a Few Black Olives

Mix Together, Now Add Some Roasted Garlic Cloves

(We ended up adding an additional leftover Pasta to this dish, not pictured above in the ingredients.)
Place into a Casserole Dish Sprayed with a Cooking Oil Spray
Top With Some Grated Parm and Bake for About 20-25 Minutes

Delicious!

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The “I Don’t Know What To Call It Pasta/Pasta Sandwich”


Ingredients:
Creamy Basil Alfredo Sauce
Jar of Marinated Artichoke Hearts, drained
Leftover Roasted Garlic Cloves, smooshed, and use as many as you like
Sun Dried Tomatoes, as many as you like
A Good Bread, Butter, and Cheese
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Just place the contents of the jar into a sauce pan on a medium heat, add the drained jar of marinated artichoke hearts, and as many of the roasted garlic cloves you desire, and then just let it come to a nice simmering boil. Turn the heat down a few notches once it starts to boil. I Julie, love a nice thick sauce so I will allow it to simmer away until it becomes as thick as I like. Keep stirring the pot regularly so that it doesn’t burn on the bottom. And just keep turning it down to lower settings. When done to your liking, just keep it on low, or warm until you are ready to eat.
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In the Meantime…..

Bread and Butter
The Bread is a Tribeca Oven Asiago Cheese Loaf
The Butter is a Garlic Parmesan Basil, that I bought from Sprouts

All I did was to turn the oven on 350F.
On a foil lined sheet pan I placed the two halves of the bread, that I sliced into. Then buttered both sides.

I then grated some Romano Cheese on each slice. I also did a sprinkling of Paprika.

Into the oven they go. 8-10 minutes on 350F.
Then turn off the oven and broil until a bit brown.
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When ready you can place this great sauce onto some pasta, with some of the great bread from above. You can also add a salad to make it the perfect meal.
Don’t forget, you can also make a sandwich of it!
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Peachy, Beigey Pasta
I Julie, am known for mixing different pastas together to create a meal. I just started pulling out ingredients from the pantry one day and that’s when I noticed that it’s all got this great peachy/red/beigey color to everything. So….

..I decided to throw it all together, and here we are!
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Ingredients:
Red Lintel Penne Pasta
Chickpea Spaghetti Noodles
Rosa Alfredo Sauce
Various Italian Spices
A Good Bread, and Lots of Herbs
Garnish: Crispy Harvest Snaps
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Just Heating Up The Sauce..
If you like you can grind some Black Pepper, or add a few dashes of your favorite Hot Sauce. Perhaps even add some Chili Powder or Cayenne. Make it as hot or as mild as you like!

To thicken the sauce simply allow it to simmer away on a medium-low heat, while stirring occasionally. When it is as thick as you like, then it is done.
Cooking The Pastas….

Draining the Pastas…

Plating The Pastas….
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My Herb Bread
This is a favorite bread of mine that we buy often. I place it on a foil lined sheet pan, slice the bread without cutting through to the bottom, smear it with a butter or margarine all over it. Place into a 350F oven for about 8 minutes. Then turn off the heat and broil until a nice brown color. That’s when I inserted fresh herbs all between the slices. Then serve with your delicious pasta dinner.

Topped With Some Fresh Herbs and Some Harvest Snaps
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My “V” Pasta
(And I’m not going to tell you why I am calling it that.) 🙂

This was so delicious! I loved it!
However at 2:00 a.m. it decided to emerge from my body via my mouth.
O.K.! I threw it up which is why I am calling this my V Pasta. V is for Vomit!
I believe that the cheese that I used was bad and that is why I got sick. BUT, it was sooooo good until that happened, which is why I am so happy to give you the recipe. (I know how excited you are now.) 🙂
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I basically took a Vodka Sauce and added some Sundried Tomatoes packed in Olive Oil.
I also made sure that I added some of the Olive Oil to the sauce. I allowed it to simmer until it got a bit thick.

In the meantime I cooked some Shell Pasta until Ad Dente…


..then scooped it out of the boiling water and added it to the sauce.

Grate some cheese, add some toasted bread….. Superb!
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Julie’s Mystery Pasta
(Because I can’t remember what I did here.) 🙂

But, It Does Look Good, Doesn’t It?


Actually, I do believe I know what I did. I used a Creamy Basil Sauce and added some of my favorite Marinated Artichoke Hearts. Also, the marinade from the jar. I’m sure that I added some Freshly Ground Black Pepper, and some Garlic Salt. I allowed the sauce to simmer away until it got a bit thick. In the meantime, I cooked some Spaghetti Pasta until Al Dente. And then combine! Add some fresh Basil and enjoy!
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Easy Basil Pesto/Sun Dried Tomato Penne Pasta Dinner

I admit it needs some color here, as in a salad or fresh herbs. But, this recipe was about using what is already in your pantry, also most people always have loaf bread at the ready.
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Turning Loaf Bread Into Great Bread
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But First:

I was shopping at Sprouts when I saw this Simply Organic Sweet Basil Pesto packet. Needless to say, I bought a few. It looked like an easy way to make weeknight Italian on a busy schedule. I also bought some of Sprouts Organic Penne Rigate Durum Wheat Pasta.


I simply followed the package instructions….

Boiled the Pasta….

Drained the Pasta….

Added the Sweet Basil Pesto Sauce to the Cooked Pasta….

I then decided to add this great Cucina and Amore Sun Dried Tomato Bruschetta as well…

Mixing Together..

Now Let’s Grate Plenty of Cheeses Over Top
I’m using Parmesan and Romano, as much as I like!

I Then Sprinkled Some Italian Bread Crumbs In

And, some more Cheese…

Leftovers going into the refrigerator for lunches.
If you need to freshen the pasta up because it is a bit dry, just add a little bit of Extra Virgin Olive Oil.
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I do write above about how I grew up eating regular loaf bread as an accompaniment to our weekly spaghetti dinners.
I am featuring it here because it is something that most people have on hand in every kitchen. Therefore, when in need of a nice bread for any Italian of your choice, here is a substitute.

Loaf Bread, Butter/Margarine/Garlic Salt/Paprika

Cook for about 6 minutes on 350F, then Broil until brown.
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Whenever you are in need of a Quickie!
Ciao!
Julie and Gordon
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To View More Italian Website Pages:
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Julie’s Italian Appetizers and Edible Gifts

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Gordon and Julie Italian Seconda Parte 2

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La Sciatta Giulia Anna’s (Italian Sloppy Julie Ann’s)

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Edible Gifts: Italian, Greek, and Irish

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Modern Day Mona (Lisa) Halloween

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Even More Italian (Just For You)

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Tavolino Da Caffe Italiana (Coffee Table Italian)

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Grazie,
Gordon and Julie
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UNDER CONSTRUCTION ———————————————————————————– Recipes Start Here ————————————————————————————————————- UNDER CONSTRUCTION —————————————————————————————-

Oven Semi-Dried Roma’s Packed In EVOO
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Roma’s (Plum) Tomatoes



Benvenuto Isabelle(a) and the Roma’s
(Photo Above Right, Isabelle Eating A Roma Like An Apple)


Roma Tomatoes are the most perfect tomatoes in my opinion.
They hold up very well in recipes, and even when eaten fresh. They aren’t as watery as some of the other tomatoes. I would even go so far as to describe them as being a little ‘crisp.’ It’s the firmness that I love.

Isabelle has been my inspiration for all of the recipes here. At one point I noticed a few of the Roma’s missing and wondered where they had gone? That’s when I saw her placing them in the trash can, which I had to retrieve and wash them all over again. 🙂 Eight of them were in the trash. That’s my girl. We dig lots of things out of the trash thanks to her. 🙂
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Roma’s Washed and Drying
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Roma Recipes Here:

Making My Oven Semi-Dried Tomatoes


(Recipe Down Below)
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Marinating My Finished Oven Semi-Dried Tomatoes In EVOO

(Recipe Down Below)
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Packing Jars With The Readied Roma’s..

..To Store In The Refrigerator
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Isabelle Enjoying A Lunch Of Vegetables And A Few Oven Semi-Dried Tomatoes

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I Always Save My Old Italian Products Jars.
I Love The Tearing Labels and Nice Jar Shapes And Lids
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Beans, Beans, Good For Your Heart…. 🙂
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I Have 2 Bean Recipes Here:

Isabelle’s Fagioli’s
AND,

Oven Semi-Dried Roma’s With Beans and Herbs
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(Recipes Down Below)
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Toasting A Baguette
When I think of anything Italian, I know that Bread will be involved.
Here I sliced this Baguette into rounds and placed them onto a non-stick foil lined Baking Sheet into a 350F Oven.


I drizzled Olive Oil over the slices of bread and placed them into the oven for about 8 minutes. I then turned the oven off and turned on the Broil setting and watched while they browned. I then removed them from the oven and allowed them to cool a bit.
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Italian Wine, Toasted Baguette, Isabelle’s Fagioli’s, Fried Copa-Cola Ham, Oven Semi-Dried Tomatoes,
Grated Parmesan, Goat Cheese, and Fresh Herbs
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Excellent Appetizers…


..Or A Nice Light Lunch Or Dinner

Isabelle’s Fagioli Are Perfect On The Baguette,
With The Oven Semi-Dried Tomatoes
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Marinated Feta With Oven Semi-Dried Tomatoes And Herbs
(Recipe Down Below)
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Marinated Feta and Oven Semi-Dried Tomato Apps

Baked Feta With Herbs
Perfect On A Baguette

(All Recipes Down Below)
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Recipes Start Here

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Oven Semi-Dried Tomatoes

They Are Great Eaten Alone With A Baguette And Cheese…

Packed In Olive Oil…

Store In The Refrigerator
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Making My Oven Semi-Dried Tomatoes
We love Sun-Dried Tomatoes packed in Olive Oil, Dried-Tomatoes, and Oven Dried-Semi Dried Tomatoes
There are many Whole, or Julienne Tomatoes in Olive Oil for sale in your local grocery stores. Many of them are quite delicious, and we have been buying them for years. However, every now and then it is just fun to make your own. It’s also a nice Edible Gift to give to those special people in our lives.

We have a double oven so I will be using both ovens, hence the 4 Baking Sheets lined with Parchment Paper, along with a few Cooling Racks I’ve placed inside each Baking Sheet so the Tomatoes don’t sit directly on the Parchment Paper.
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Ingredients:
Dried Thyme
Italian Seasonings
Pink Hawaiian Sea Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil
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Don’t Forget The Roma’s…

…As Many As You Like!

You Can Cut them However You Like, But Here I Cut These Lengthwise Into Wedges
Bear in mind that they do shrink down while cooking, so you may want to buy more than you think you will need.
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Place The Tomato Wedges Onto The Racks Inside Your Baking Sheets

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Time To Add The Seasonings
I don’t give you measurements or amounts because I believe that is up to you to decide.
I basically just sprinkled as much as I wanted all around the Tomatoes on the racks. If you like a little salt, then just add a little, etc. But I did want to be able to ‘see’ the Herbs I sprinkled on to the Tomatoes.

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Turn The Oven On 300F
Cooking Time Depends on the thickness of your Tomato Slices. Also, on how Oven Semi-Dried you want them.
I did a cooking time of about 2 1/2 hours total. 1 1/2 hours initially just to see how well they are drying in the oven, and then another 1 1/2 to finish them off. You can always take a peek to see how well they are drying in the oven.

More Tomatoes To Go Into The Ovens

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You Can Grate Some Freshly Ground Black Pepper Over The Tomatoes

Tomatoes, Before…
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Tomatoes, After…

When Done, Remove From Oven

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My Tomatoes Cooked And Cooling

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Time To Pack Tomatoes Into Jars With EVOO


I love collecting beautifully shaped jars.
Especially Italian sauce jars as they usually have the most beautiful labels on them.

EVOO And My Oven Semi-Dried Tomatoes

Here Are A Few Of Them
As You Can See They Do Shrink Down


Just Place Into Cleaned Jars and Pour In Some EVOO To Cover
Store In The Refrigerator
We Keep Them For A Few Weeks
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300F Oven

Small Batch (Different Cut)

I decided that I needed more Oven Semi-Dried Tomatoes for all these recipes so I made some more.

Same Ingredients:

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Same Equipment…

Different Roma Tomato Cut


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Baking For 2 1/2 Hours, Checking After 1 1/2 Hours Of Cooking, Then Repeating Additional 1 1/2 Hours

Out Of The Oven And Cooling
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Place Into A Jar And Drizzle In EVOO To Cover

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Just A Snack 🙂

Store In The Refrigerator
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Ready to do some cooking, and in need of a snack.
Here it is! Baguette, Seasoned Feta, Fresh Herbs and my Oven Semi-Dried Tomatoes, along with some Wine. 🙂
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Isabelle’s Fagioli’s
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Ingredients:


4, Roma Tomatoes
3, 15.5 oz. Cans Cannellini Beans, Drained and Rinsed
1 Medium Onion, Chopped
5 Garlic Cloves, Minced
1/2 Cup Stick Carrots, Chopped a Bit
3 Celery Stalks, Chopped
4 T. Extra Virgin Olive Oil
1, 6 oz. Can Tomato Paste
2, T. Red Wine Vinegar
1/2 t. Chili Flakes
1/2 t. Salt
Bunch of Curley Parsley, Chopped
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Chopping My Ingredients


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In a Skillet over a Medium-Heat add your Olive Oil.
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Ready To Start The Cooking

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Once your Olive Oil is warm…

..add your Onions to Saute
You want them to soften and become a little translucent.
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Then Add Your Carrots And Celery


Mince Your Garlic Into The Skillet

You Want The Vegetables To Soften, It Will Take A Few Minutes To Do So
(You will also want to reduce the heat so that the Vegetables don’t burn. Continue Stirring.)
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Time To Chop Our Roma’s…

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Add Them To The Mixture
(You want them to cook down. You can turn the heat back up to a Medium-Heat if necessary. Or, you can keep the heat between Low and Medium. But, you do want them to soften and cook down. This may take another 5 minutes or so. Continue to stir.)
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Now It’s Time To Add Our Tomato Paste


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Now Add The Red Wine Vinegar…


..And The Chili Flakes
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Enjoying That Snack While I Cook
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Chopping My Bunch Of Curley Parsley


Adding The Chopped Curley Parsley And Sea Salt..

Stir Together, Keeping On A Low Heat
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Now We Drain and Rinse The Cannellini Beans

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Add The Beans To The Skillet
(I also added some more Tomato Paste. I had it leftover and just thought it would go here. It did. But, it’s not necessary for you to add more if you don’t want to.)


I Did Add A Little Bit More Olive Oil Here, Stir Together…


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Turn Your Oven On 350F

Place Your Skillet Into The Oven, Covered In Aluminum Foil And Bake For 15-20 Minutes

Still Snacking While I Wait For My Beans To Cook

FINITA!
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Oven Semi-Dried Roma’s With Beans and Herbs
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(I would like to say that this recipe, although quite grand in appearance, was not as tasty as the one I created above. The focus here is more on the beautiful bold Green Herbs, and the beautiful bold Oven Semi-Dried Tomatoes.)

Ingredients:
2, 15.5 oz. Cans Cannellini Beans
Oven Semi-Dried Tomatoes, As Many As You Like
Half A Medium Red Onion, Chopped
2-3 T. Fresh Thyme, Chopped
Fresh Basil, As Much As You Like
Fresh Parsley, As Much As You Like
Sea Salt, To Taste
Freshly Ground Black Pepper, To Taste
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Sometimes Ingredients Are Pictured Perfect On Their Own


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Chopping A Medium Sized Red Onion
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Placing The Cannellini Beans Into A Medium Sized Pot On The Stove Top

Adding About 2-3 Tablespoons Of Fresh Thyme
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You want to bring the Cannellini Beans in their canned liquid, and Fresh Thyme to a boil. Once the beans start to boil for a few minutes, remove from heat and pour into a colander to drain the liquid.

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Pour The Beans And Thyme Into A Medium Bowl

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Add The Red Onion, And Sea Salt And Freshly Ground Black Pepper To Taste
Combine All Ingredients
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On A Platter Place Some Green Curley Parsley
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Now Add Your Oven Semi-Dried Tomatoes…

Place Your Beans In The Middle, And Garnish With Fresh Basil
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Beans, Beans…. 🙂

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Marinated Feta With Oven Semi-Dried Tomatoes
(Serve With A Baguette, And Fresh Herbs)
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Ingredients:
2, 8 oz. Feta Cheese Blocks
Ground Oregano, To Taste
Ground Italian Seasonings, To Taste
Ground Coriander, To Taste
Freshly Ground Black Pepper, To Taste
Oven Semi-Dried Tomatoes, To Taste
Fresh Rosemary Sprigs
Olive Oil, To Taste
Baguette and Fresh Herbs Optional, But Necessary 🙂
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Gathering All Of The Ingredients Together

Cut The Feta Cheese Into Chunks And Place Into A Bowl

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Add The Dried Herbs To The Feta, About 1 Tablespoon Each, Or To Taste

Now Drizzle Some Olive Oil Over Top, Just To Taste
(Having a sample, photo right.)

Mix Together…

Start To Layer The Feta With Herbs, Oven Semi-Dried Tomatoes, Rosemary Sprigs, And Then Drizzle EVOO All Over Top

This Jar Is Perfection!
An Excellent Appetizer, Or A Great Afternoon Snack
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Our Backyard Container Herbs Are Flourishing

Herbs Washed, And Drying Them
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Baked Feta With Herbs
Perfect On A Baguette

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Feta With Herbs, Baked

Ingredients:
8 oz. Feta Cheese
Fresh Rosemary, Chopped
Fresh Thyme, Chopped
Dried Coriander, To Taste
Freshly Ground Black Pepper, To Taste
Olive Oil, To Taste
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In A Bowl I Placed My Fresh Thyme, And My Chopped Rosemary

As Much As You Like….

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Adding Just A Sprinkling Of Coriander…

Freshly Ground Black Pepper…

Adding My Feta Cheese…
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Placing The Feta On The Herbs, Placing The Feta With Herbs Onto Aluminum Foil
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Covering The Feta Cheese And Herbs With Foil, Baking In The Oven On 350F for 15 Minutes.
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In The Meantime….

Toast a Baguette on 350F for 8 Minutes
Slice into rounds, place onto a Baking Sheet with Aluminum Foil, Drizzle with Olive Oil…

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Drizzled With Olive Oil, Broil Until Browned
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When The Feta Is Ready, Remove From The Aluminum Foil And Place Into A Bowl

Baguette Is Nice And Browned

Excellent Spread Onto A Baguette
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Bambina Fammina
Arrivederci!
Julie and Isabelle
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If you would like to view our other Italian food posts……
Julie’s Italian Appetizers and Edible Gifts

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Gordon and Julie Italian Seconda Parte 2

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La Sciatta Giulia Anna’s (Italian Sloppy Julie Ann’s)

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Edible Gifts: Italian, Greek, and Irish

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Modern Day Mona (Lisa) Halloween

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Even More Italian (Just For You)

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Tavolino Da Caffe Italiana (Coffee Table Italian)

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Grazie,
Julie and Gordon
Welcome to my Summer Italian Favorite Appertiffs ——————————————————————– I created this fun Italian dinner based on the Palms in my backyard. I also knew that I wanted to showcase this fun and delicious dinner on my Palm Leaf Platter. It …
Welcome to Strawberry’s and All Things PINK!

Dried Hibiscus Flowers
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Pink Fudge with Dried Hibiscus Flowers

The Hibiscus Flowers are Sweet and Tangy, Almost like Gummy’s
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I have been eating lots of Strawberry’s this year, and loving all things PINK so I thought I would start a website page depicting those very things. Perhaps this is my hangover from the Barbie movie that came out a few years ago? I still haven’t seen it at this writing, May, 2025. I’m sure I’ll get to it eventually, but you don’t have to love Barbie to appreciate all things PINK!
Each season seems to have it’s favorite food colors. Pink seems to represent Spring and Summer to me.
Pink also tends to taste good! I hope you will think so too. 🙂
Welcome to the Pink Kitchen,
Julie
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Simple Pink Fudge Topped with the Hibiscus Flowers

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Hibiscus Flower Impressions

(Recipe Down Below)
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My Pink Pajama Cocktail

Garnished with Strawberry’s and Enjoyed with some Dried Hibiscus Flowers
(Recipe Down Below)

I LOVE My Pink Pajamas!
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Strawberry, Jalapeno and Tomato Salsa

Eaten and Enjoyed with a Cream Cheese and Jalapeno Salt Spread onto a Toasted Baguette
(Recipe Down Below)
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Recipes Start Here

My craft foam flowers, some special things, along with my vintage Hawaiian Hibiscus plate.
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Pink Fudge with Dried Hibiscus Flowers

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I found these Dried Pink Hibiscus Flowers at Sprouts and knew that I had to try them.
Turns out they are quite good. Almost tastes like a Gummy.

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It was last Christmas, 2024, that I made some really great and easy Fudge.
I came across the recipe in one of my cookbooks. It was so easy! Delicious too!
I grew up in the south and when we would go to the mountains we would always come across these old timey fudge shops. Whether we were in Dahlonega, Georgia, Cherokee, North Carolina, or Gatlinburg, Tennessee. We always bought the sugar-free Peanut Butter Fudge. We would keep in in our rooms in our lodge and snack on it most every night. It was a treat! That is how I view sweets. They are treats.
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Ready to Make My Pink Fudge

Ingredients:
4 Cups White Chocolate Chips
1 Cup Sweetened Condensed Milk
1/3 Cup La Lechera Dulce de Leche Milk Based Caramel
(I wanted to add this to this recipe. If you can’t find any then just use 1 and 1/3 Cup Sweetened Condensed Milk)
2 t. Vanilla Extract
1/2 t. Salt
Drops of Pink Food Coloring
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All of our Ingredients

You will need a casserole dish. I will be doubling the recipe and placing it into this larger casserole dish.

You will need to place a piece of Parchment Paper down into the bottom of the casserole dish.
I used a pen to draw the dimensions and then cut with some scissors. You can see in the photo above that it is in place and ready.
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La Cechera, Dulce de Leche Milk Based Caramel

This is my addition to the recipe. I wanted to add a Caramel flavor to my Fudge.
—————————————————————————————

Into a Microwave safe dish you want to place the White Chocolate Chips and the Sweetened Condensed Milk, and the Dulce de Leche Caramel.

——————————————————————————————-

Now place into the Microwave for 1 minute, 30 seconds at 70 percent power. (That is important.)
When done remove and stir well.

Now quickly stir in the Vanilla and Salt, along with a few drops of Pink Food Coloring.

Because I doubled the recipe, you can see the first batch in the very top of the photo above, while I repeat the process with this new batch in these photos.

Microwaving the Second Batch

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Both Batches of Fudge Have Been Placed Into This Large Casserole Dish to Cool

Ready To Add My Hibiscus Flowers

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The Fudge Sets Very Quickly
If you want to embed the Hibiscus Flowers into the Fudge you must do so fast.

Beautiful and Delicious!
——————————————————————————————————–

My Pink Pajama Cocktail

Garnished with Strawberry’s and Enjoyed with some Dried Hibiscus Flowers

Fresh, Clean Strawberry’s

Ingredients:
1 lb. Frozen Strawberry’s
8 Cups Pink Lemonade
2 Cups Vodka
4-5 Cups Lemon-Lime Soda
Fresh Strawberry’s as a Garnish
——————————————————————————–

Pretty Glasses, Strawberry’s and Hibiscus Flowers

—————————————————————————————————

Ingredients Ready for the Blender
——————————————————————————————-

The Frozen Strawberry’s

Adding The Frozen Strawberry’s to the Blender

I placed the Frozen Strawberry’s into the Blender, then added the Pink Lemonade, followed by the Vodka, and the Lemon-Lime Soda.

I did slit the Fresh Strawberry’s down the middle to place on each cocktail glass.

Time to Turn on the Blander Until Mixed

Blending Away…..
Pour Into Prepared Glasses

My Pink Pajama Cocktails

My Love of Pajamas
When I am around the house I tend to wear Pajamas even during a week day afternoon, and especially a weekend when I am staying home and not leaving the house. I have never been one to wear “sweats.” To me sweats are sloppy, unattractive and cumbersome. I like something that looks nice, fits my personality, feels comfortable, and looks pretty. I very happily incorporate Pajamas into my daily life whenever I can.
———————————————————————————————–

Strawberry, Jalapeno and Tomato Salsa
Eaten and Enjoyed with a Cream Cheese and Jalapeno Salt Spread onto a Toasted Baguette

Strawberry’s, Grape Tomatoes, Red Onion, Lime Zest and Juice, Jalapeno’s, and Fresh Cilantro
Amounts are up to you!

You first want to wash everything…

On a cutting board you want to start chopping your Strawberry’s into diced sized bites.
Set aside.

As I was slicing the top off of each Strawberry I noticed that they looked like pretty flowers.
I decided to save a few to use as a garnish.
————————————————————————————————-

Now chop the Grape Tomatoes, leaving behind a lot of the Juice and Seeds.
See photo top right. Set them aside.
—————————————————————————————–

Chop the Red Onion into a small dice.
I didn’t use the entire Onion. I did weigh and gage how much I wanted to add to finished mixture.
——————————————————————————————–

Time to chop the Jalapeno’s into a small dice as well. I know that I have a hard time with Jalapeno’s. The fumes really bother me, and whatever I touch on my body after touching the peppers, will make that area hot and uncomfortable. Therefore, it’s a good idea to wear cooking gloves. They help a lot!

Everything is Beautiful and Nicely Chopped

I LOVE all the Colors!
———————————————————————————————

Time To Combine Everything

You can see in the above photo how the tops of the Strawberry’s look like Flowers…

which is why I wanted to keep some of them as a Garnish.
————————————————————————————–

Place your chopped items into a medium sized bowl.

—————————————————————————————————

Zest your Limes into the Salsa, then add the Lime Juice. Don’t make it too soggy.
You don’t have to use the Juice of both Limes if you don’t want to.

Mix Together…

Add a Pinch or Two of the Jalapeno Sea Salt
(This stuff is sooooo good! So glad I found it online!)
————————————————————————————
Now For The Bread and Cheese

I wanted to have a few options to see which one would be best, the Italian Toasts or the Baguette.
Turns out they were both great and I used both of them.

In one bowl I placed some softened Cream Cheese, and in the other I placed Crumbled Goat Cheese.
I then sprinkled a pinch or two of the Jalapeno Sea Salt. That was all that was needed! So delicious on it’s own.
Set Those Aside

Now It’s Time To Slice and Toast the Baguette

Place onto a Baking Sheet and put into the Oven on Broil. You just want to brown your bread slices.
————————————————————————————————–

This is my new FAVORITE Thing!
Spread some Cream Cheese onto a Toasted Baguette, and then sprinkle some Jalapeno Sea Salt over top.
God is it good!
———————————————————————————————

With the sliced Baguette toasted, time to add the Crumbled Goat Cheese overtop, sprinkled with some Jalapeno Sea Salt.

Place back into the Oven, 300F just for a few minutes to melt the Cheese a bit.

Ready for the Salsa!
—————————————————————————————————

I think my little Strawberry “Flowers” look nice. 🙂
—————————————————————————————
I hope your day is filled with Strawberry’s.
Have a very PINK Day!
Julie
(See Down Below For New Content) Hello Happy Barefoot Spring, and Summer in my Backyard And Fall and Winter, but not so much. 🙂 Our Backyard Peach Tree We spend a lot of time outside in our backyard. Gardening, Landscaping, Grilling, …
“I don’t promise to forget the mystery, but I know I’ll have a marvelous time“ Nancy Drew —————————————————————————— #45 The Spider Sapphire Mystery Thrilling, dangerous adventure confront Nancy Drew while on a safari in East Africa with a group of American …
Dear Dairy… Olive Films (I just liked the logo.) Today I rearranged the cans in the pantry and dusted them off while wearing my new full skirt I sewed last week for the church picnic, and the pearls that my husband …
Many years ago Kiwi Chef Leilani Wolfenden and her then husband Aussie Tomas Stanislovski came to Florida to visit us. Leilani was the daughter of our good friends from New Zealand, Trish and Bob. They stayed with us,we took them to all …
Hey Y’all!
Every now and then I need to go back home. Oh, not literally.
But with my Tongue Feelers. You know, Taste Buds?
Growing up throughout the south you get a hankering for something Deep Fried, Black-eyed, Field Picked, and Green.
And all the other fun stuff in between.
That is what I want to put here. I do hope to fill this page with some of my Old Southern Favorites that I miss so much. So, come on in and sit a spell while I whip us up some good ol’ home cooking.
Holler if ya need me!

Julie
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Southern Wild Rice with Pecans and Dried Cherries

Don’t Forget The Hot Sauce

Chicken Gizzard Po’ Girls, Corn on the Cob, Catfish, and a Leftover Bowl of Brunswick Stew

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The Star Food on this Table is the Southern Wild Rice
Sometimes It’s The Sides That Shine
(Recipe Down Below)
—————————————————————————————
Julie’s Corn Pepper Muffins

With a Side of Lightening Bugs 🙂
(My recreation anyway.)

(Recipe Down Below)
———————————————————————
My Pepper Butter

Before Left, and Buttered, Right!

With Tabasco

(Recipe Down Below)

——————————————————————————————–
If You Would Like To Check Out My Brunswick Stew:
Click Here For: Brunswick Stew and Barbeque

————————————————————————————————–
Southern Fried Recipes Start Right Here
———————————————————————————-

Southern Wild Rice with Pecans and Dried Cherries
——————————————————————

Ingredients:
1 1/2 Cups Wild Rice
2 Cups Water
2 1/4 Cups Vegetable Broth
1 T. Margarine or Butter
3/4 – 1 Cup Toasted Pecans
4 Garlic Cloves, Crushed
1 1/4 Cup Dried Cherries
3 T. Spicy Chili Onion Crisp
Table Salt and Pepper to Taste (This is the South after all, nothing fancy here.)
And, as much Fresh Parsley as you want.
——————————————————————————–

Gathering All My Utensils and Ingredients

You First Want To Rinse The Wild Rice Thoroughly, Then Allow To Drain

Place The Rice Into A Wok, or Large Sauce Pan, Add the Water, Vegetable Broth, and Butter.
Bring to a Boil over a Medium-High Heat.

When It Comes To A Boil, Turn Heat Down To Simmer

Cover, and Allow To Simmer for about 20-25 Minutes.
When the rice has absorbed all the water, keep it on a very low heat.
———————————————————————————-

Time To Crush The Garlic Cloves

Now, Add Them To The Rice

—————————————————————————-

The Pecans

Place the Pecans into a Skillet, and Toast them on a Medium Heat until a bit Browned, but not Burned.

The Pecans and the Rice

Time To Add Some Table Salt and Pepper to the Rice

———————————————————————————–

I Toasted The Pecans in my Cast Iron Skillet, Now I am Adding the Rice Overtop
————————————————————————————–

Time To Add The Dried Cherries, As Many As You Like

Now For The Spicy Chili Onion Crisp

Add As Much As You Like Per Your Personal Tastes
——————————————————————————————-

Now It’s Time To Add The Fresh Parsley
And the Pepper Sauce (Hot Sauce)
——————————————————————————————-

Beautiful Corn

I didn’t want anything fancy here. Just some delicious Corn on the Cob as a nice addition to this meal.
Just boil some water and add the corn. Cook on a medium-high heat until the cob is a bit tender. You can follow package instructions.

When Done, Remove From the Water, Pat Dry, Add Corn Holders and some Butter!
——————————————————————————–

Chicken Gizzard Po’Girls
In the south we do so love the Chicken Gizzards. You will even find them around the Salad Bars at some local restaurants. I had been craving my old Chicken Gizzards, that’s when I decided to make this sandwich. I really didn’t want to do any pickin’ or fryin’, so I visited a local restaurant that did all of that for me. I knew it was a good place to eat given the amount of African-Americans in the restaurant. They know Southern food!
My additions, are what goes into the Po’Girls.
Here We Go!

Ingredients:
You Will Need Some Sort of Hoagie Buns
Slaw, Raw or with the Fixin’s (Meaning, you can add Coleslaw plain, or with the dressing.)
Honey Dijon Dressing (Or any that you like to add over the top of the Po’Girl.)
Sliced Jalapeno Peppers
Chopped Pepper Salad
Fresh Chives, Snipped
Fresh Parsley, Over top
——————————————————————————–

Creating The Po’Girls With the Catfish on the Side
(The Catfish I also purchased at a local Southern restaurant here.)

Use a Bread Knife to Cut Out the Top of the Hoagie Buns

Now, Fill the Hoagie Buns with the Pepper Salad, and Raw Coleslaw

Then Add Your Chicken Gizzards, Chives, Jalapeno’s, and Dressing.

Top With Fresh Parsley
Look How Beautiful! And Delicious!

Git Ta Eatin!

DIG IN!
Julie Barefoot
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My Corn Pepper Muffins
———————————————————————–

Ingredients:
Peppers!
I Used Jalapeno, Poblano, and Chilaca, use as Many as you Like

Making Corn Bread
Half of the ingredients that you see above are listed on the container of Corn Meal.
I am using that recipe to make my Cornbread, I’m just adding the additions that will make it my Corn Pepper Muffins.
———————————————————————

——————————————————————————–

My Additions:
(The Peppers, Cleaned, Seeds Removed, and Cut into Short Strips)
Shallots, Chopped
1 Can of Mexicorn, Drained
Spices:
Tabasco Spicy Salt Blend
Onion Powder
Cajun’s Choice Blackened Seasoning
Cayenne Pepper
Chili Powder
Jalapeno Sea Salt
Freshly Ground Black Pepper
(The amounts really are up to you. I used about a 1/2 t. of each.)
————————————————————————————————–

I Used Crisco To Grease My Large Muffin Tins
—————————————————————————

Chopped All My Shallots Whether I Used All of Them or Not
(I will need them in the next recipe.)

———————————————————————————-

The Peppers

Slice each pepper, remove the seeds, rinse them out…

Like so…

Then you want to slice them into short strips.

———————————————————————————

Making My Cornbread According to Package Directions.

————————————————————————————–

My Secret Ingredients:
Tabasco Spicy Salt, and Jalapeno Sea Salt
—————————————————————————

Combining My Cornbread Ingredients:

The Dry Ingredients

The Wet Ingredients

Beating My Eggs

Adding Vegetable Oil…

Adding My Spices to the Cornbread Batter

Adding a Handful of my Shallots
Mix Together
————————————————————————————-

All My Beautiful Peppers
—————————————————————————————-

Time For The Assembly
Turn Your Oven on 400F

I placed a few of my Peppers into the bottom of the large muffin tin.
I then added some of the Cornbread batter over them.

I then added more peppers over the top and pushed them down with my fingers to make sure they were covered with the batter. Although I wanted many of the peppers to be on the top.
————————————————————————-

Into The Oven They Go!
These Actually Took Around 20 Minutes To Bake
——————————————————————————————

Fresh Out of the Oven and Cooling on the Racks
(You can insert a toothpick to make sure they are done. If the toothpick comes out clean, they are ready.)

I Love How They Look! It Is Exactly How I Envisioned!
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Out of the Tins and Cooling Further

————————————————————————————————–

Add a Few Squirts of Tabasco 🙂
————————————————————————————————–

Leftover Peppers for my Pepper Butter
———————————————————————————-

The Potatoes Here Are Some of What My Butter Will Go On
(I just need to bake them.)
————————————————————————
My Pepper Butter

Ingredients:
3, 8 oz. Unsalted Butter
My Leftover Peppers From the Recipe Above:
Jalapeno, Poblano, and Chilaca
5-6 Fresh Garlic Cloves
Chopped Shallots, About a Handful
Spices:
Tabasco Spicy Salt Blend, (About 30 Shakes)
Onion Powder
Cajun’s Choice Blackened Seasoning
Cayenne Pepper
Chili Powder
Jalapeno Sea Salt
(I used a teaspoon of all of the above spices.)
Fresh Cilantro, a Bunch
—————————————————————————————-

My Unsalted Butter Had Been Softening For About 2 Hours
I Then Cut It Into Cubes and Placed It Into My Blender Here
I Used a Medium Setting on the Blender To Mix The Butter

I Then Added All of My Spices, And Blended More

My Peppers, Shallots, Garlic Cloves, and Cilantro
I Used Most of the Peppers you see Above, but not All. I did use all of the above Shallots.

———————————————————————————–

Adding My Garlic Cloves and Shallots

Blending Away, While Wiping Down the Sides with a Spatula

Time To Add The Green Stuff
(My Peppers and Cilantro)
—————————————————————————–

Looking so Good!

Decant Into A Bowl
——————————————————————————————

I Even Added Some Butter Into Jars To Freeze For Another Time
—————————————————————
I have to say that this is some of the best butter I have ever eaten! I kept spreading it onto mini toasts and I had to stop myself from eating it because after all, it is butter! I didn’t want a heart attack. 🙂 However, eaten in nice portions it is safe.

Baked Sweet Potato, Baked Potatoes, Corn on the Cob, and my Pepper Muffins, Before the Butter
(With a small side of Green Beans)

The Pepper Butter
————————————————————————————-

With The Butter

The Butter is very Spicy and Addictive, Along with the Tabasco

See Y’all Later!
Julie
My, my… Peanut Butter Pie I’m originally from North Georgia, Rome to be exact. Peanut Butter is probably my most favorite food in the world. I eat more Peanut Butter than I do anything else. I knew I would be making …
Ciao e Benvenuto (Starting this in 2024) Although Gordon and I have many Italian website pages full of recipes and ideas, I wanted to start this page just for me. With Gordon working overseas, he is not here to co-contribute along beside me, …

Julie’s Perfect Sammy (with Purslane Weeds)
AND,

Our All American Ham and Turkey on a Sesame Seed Bun
AND,

Our Eggy in a Basket BLT

The Egg is Baked into the Bread

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(Recipes Down Below)
—————————————————————————————-
It was time to start a new Sandwich Website Page.
We have many that we want to share with all of you. We love sandwiches! They are a perfect weekend meal that can be made with or without meats, they can be made hot or cold, they can be made simple or elaborate, whatever you do, we have some new suggestions for you.
Enjoy!
Julie and Gordon
—————————————————————————————–

Perfect Sparky Whann 🙂
———————————————————————————————————-
Recipes Start Here
——————————————————————————-
Up First:

Julie’s Perfect Yummy Sammy
(My Sandwich Idea, Gordon Doing The Write-Up)
———————————————————

Ingredients:
Demi Ciabatta Baguettes
Sweet Lebanon Bologna
Sweet Smoked Ham
Cheese and Pepperoni Cheese
Onion Jack Cheese
Sweet Onion, Sliced into Rings
Roasted Garlic Onion Jam
Banana Peppers
Boar’s Head Gourmaise
Pepper and Onion Relish
Fresh Baby Spinach
Freshly Ground Black Pepper, to Taste
AND, If Possible: Purslane Edible Flowering Weed
———————————————————————–
Pictured above are also our store-bought Sides of Macaroni Salad, Potato Salad, Pickles, and a bag of Chips.
—————————————————————————–
As Always, You Can Substitute Any Of The Listed Ingredients

Our Delicious Meats and Cheeses

Slice off both ends of your Sweet White Onion.
Now slice it thinly as shown.

This was really good Ciabatta Baguette Bread to use as you bake it for 8-10 min.

Use a bread knife to slice it in half as shown.

Spread some Roasted Garlic Onion Jam over one half of the Baguette.

These Banana Peppers were also nice. Remove a few of them
and place on a plate lined with paper towels to drain them.

While they are draining, place some mustard (Boars Head Pepperhouse Gourmaise with White, Green,
and Pink Peppercorns) over the other half of the Baguette.

Here you can see the base of the sandwich is finished.

Now for the Cheese slices. We used Hormel Cheese and Pepperoni as well as Boars Head Onion Jack. Julie
thought the Onion Jack would compliment the Onion Jam.

Place them evenly on jam and mustard.

———————————————————————————–

Now for the meats. We like the sweetness the Cracker Barrel Sweet Smoked Ham as well as Sweet
Lebanon Bologna.

Now to put on those thinly sliced sweet White onions on top of the cheese slices, then some of the meat slices. I like to
place the onions on the cheese because I like how the cheese melts into the onion. Turn your oven on to
400’F.

I lined a sheet pan with aluminum foil and placed the sandwich halves on top. A little freshly ground
Black Pepper over the onion and into the oven they go. We also placed some Banana Peppers on the
sides.

Here you see the sandwich after it has baked for about 10 min.

When cool enough to touch, remove the sandwiches, and place them on your cutting board. Now. Place
one of your Banana Pepper slices on top of the meat.

Add your Baby Spinach to the sandwich.

Top the Banana Pepper with some “Harry and David Pepper & Onion Relish”

Almost done!

With the sandwich halves close to each other, place the top section on the bottom section.

Now, slice the sandwich in half.

Decorate the sandwich with your Purslane Flowering Weed. Purslane is a great edible weed which flowers are in the
colors of Red, Yellow, and Orange. Although they aren’t at their best blooms here, normally they are such a lovely delicate flower. Julie poked holes in the top of the bread with an ice pick and inserted the flowers that way.

We also love these cream cheese stuffed peppers.
Enjoy!
———————————————————————————————

Our All American Ham and Turkey on a Sesame Seed Bun
————————————————————

Removing Some Of The Excess Bread

I started by slicing a nice big Red Bell Pepper into somewhat thin slices. I then splashed some Kraft Tuscan House Italian salad dressing on one side of the bread.
———————————————————————–
Ingredients:
Large Loaf Sesame Topped Bread
Salsalito Turkey Breast
Sweet Honey Ham Slices
Italian Salad Dressing
Dijon Mustard
Honey Mustard
Red Bell Pepper Slices
Sliced Tomato
Large Sliced Banana Peppers
Sliced Onion
Provolone Cheese Slices
Swiss Cheese
Romaine Lettuce
Arugula
Mini Sliced Banana Peppers
———————————————————————————–

Place your bread onto a sheet pan lined with aluminum foil. I prefer Honey Mustard, so I placed it on one half of the bread, and I use Grey Poupon on the other half for Julie.

Place some Red Bell Pepper slices into the bread’s cavity.

I am letting some pickled Banana Peppers drain on paper towels, because I don’t want all that liquid to soak the bread. Slice the peppers into long, thin sections.

Slice the top, and bottom of an Onion, then slice it into thin rounds.

Place your thinly sliced Onion into the cavity. Preheat your oven to 400’F.

Time for the Salsalito Turkey, and Provolone Cheese on Julie’s side, and some Sweet Honey Ham and Swiss Cheese on my half.

Add your drained Banana Peppers on top of the cheese. I do this as I like how the cheese melts into the peppers.

Place your sandwich halves into the 400’F oven for about 10 min. Remove when the cheese is melted. Here you can see the melted cheese with the Banana Peppers melted into it. The Onion is also slightly wilted from being baked.

Time to add the Tomato slices into the cavity.

Now your Romain Lettuce and Arugula. I love using Arugula as it gives the sandwich a nice pepper flavor. Add your Pepperoncini to the top of the Arugula….mmmm!

Now you see why I removed some of the bread creating that cavity.

Move both sandwich halves close to each other. Use your thumbs to hold down the Romain lettuce and combine the sandwich. Slice the sandwich in half as shown.

And in half again if needed.

Looking good!

Get your favorite chips ready. See the melted cheese oozing down the side!

Add your sides….

Julie loves to combine the chips and the Pepperoncini.

Even good the next day!
—————————————————————————————————-

Our Eggy In A Basket BLT

I think that most everyone loves a good Classic BLT. But, it was one morning when Gordon was cooking breakfast and making our favorite Eggy in a Basket’s, that I wanted mine with some Bacon, Lettuce, and Tomato, hence, The Eggy In A Basket BLT!
Eggy In A Basket in itself is wonderful! However, this is just next level deliciousness!
————————————————————————–

You will need to cook your bacon, as many as you like…we make ours in the Microwave.

You will also need some Whole Wheat Bread Slices, Eggs, and Mayonnaise.
————————————————————

Here you can see Gordon spreading Mayonnaise onto each bread slice, and using a cookie cutter to remove the middle section of each slice.

Our Beautiful Extras!
Lettuce, Tomato and Cheese Slices

You simply place a sauce pan on a medium-high heat and put your bread slice down.
Then, crack an egg into the center.

The Mayonnaise on the bread is your “butter” and will act as such.
Here Gordon is adding some of our favorite Turmeric.

It’s Cooking!

Repeat the same process as you did above. You want to create a few Eggy in a Basket’s for this sandwich.

———————————————————————————–

When the bread and the egg are done, remove and place onto a plate or a plate lined with paper towels.
Set Aside

———————————————————————————

Now, It’s Time To Assemble The Sandwiches

Eggy Bread, Cheese, Tomato…

Lettuce, Bacon, Yellow Mustard….

And top with Eggy Bread

Perfect Break-Fast Sandy

Or Yummy Sammy…..

Break-Fast, Lunch, or Dinner

——————————————————————————————
Italian Sausage Supper My Grandmother, Nellie Mae Keith Haskin, didn’t learn how to cook until she was in her 50’s, when her mother-in-law died, and Nell was forced to learn how. In her time you had your in-laws living with you. It …
(For Peanuku) 🙂 Our Cookie Ice Cream ————————————————————————————- Australian Cartoon, Bluey This show is Brilliant! I wish the Heeler’s had been my parents. 🙂 The parents, Bandit and Chili, are Blue and Red Heeler dogs. Their children are Bluey and Bingo, Bluey being …

Let’s Flamingle!
—————————————————————————-

Busy Standing on one leg…. Currently
—————————————————————————————–

Ambrosia, Pink Grapefruit Sake, and Toasted Coconut 🙂
——————————————————————-

Julie’s Pink Flamingo Pasta Salad
(A Rough Draft)

Our Pink Backyard Bromeliad in Bloom
I got the idea that I wanted to make something very Florida, and very Palm Beach. A light lunch kind of thing. Flamingos kept popping into my head. But, not just the Flamingos themselves, but what kinds of foods that Flamingos eat. I knew they ate Shrimp, that is what keeps them nice and PINK. I wanted to know what else they ate so I did my research online and I’ve added some of those Flamingo tasty treats to my Pink Flamingo Pasta Salad.

I hope you will enjoy it, along with some other nice Florida Flamingo Summer Foods as I hope to update this as time goes by.
Barbie Isn’t The Only Thing That’s PINK!

Julie Barefoot
————————————————————————————

Our Herb Garden Flamingo

Backyard PINK!
——————————————————————————

My Pink Flamingo Pasta Salad

(Recipe Down Below)
—————————————————————————-

Ready for Delivery to my Loved Ones
————————————————————————————

Waving My Magic Whisk 🙂

These Are The Best Crackers From The Asian Supermarket
I Like To Eat Some Sort Of Cracker With a Pasta Salad

It Tastes Better on a Flamingo Plate 🙂 (With Grapes)
—————————————————————————————

The Flamingo Photo’s I Took at Busch Gardens

————————————————————————–

I’ve Always Been One To Stand On One Leg Myself,
Guess I’m Part Flamingo.

Flamingo Habitat at Busch Gardens, Florida
————————————————————————————-
PINK Hot Chili Pasta

Something HOT For The Florida HEAT

You Can Also Rearrange It Into A Nice Pasta Sandwich

(Recipe Down Below)
——————————————————————————–
Recipes Start Here
———————————————————————————-
Julie’s Pink Flamingo Pasta Salad
As with any kind of Pasta Salad, or Salad in general, you can always add as much or as little as you like. It’s all up to personal tastes. You can also omit ingredients that you don’t like, or want in your salads. What I am giving you is a guide in creating something nice for yourself and your family, or any nice Summer Gathering you may host, or be invited to.
I based this on my love of Flamingos and their diet. They eat Shrimp, Seeded Grass, Algae, Fly Larvae, Tiny Briny Crustaceans, and other Plants and Animals that live in shallow waters.
I didn’t add all of the Flamingo diet to my salad, obviously, but I did base it on the foods they do eat.
I Hope That You Will Be Inspired!

Gathering All of My Ingredients
I Did Double My Recipe To Give To Family

Ingredients:
Flamingo Pasta (Kind of a must.)
Red Onion, Chopped
Yellow Chives, Chopped
Flowering Chives, as Garnish
Celery, Chopped
Radishes, Sliced
Daikon Radish, Sliced
Fresh, or Frozen Peas, (Thawed, if frozen.)
Mayonnaise, To Taste
Hot Sauce, To Taste
Wasabi, To Taste
Cocktail Onions
Aji-Miren, To Taste
Shrimp, Already Cooked
Arugula
Pumpkin Seeds
Pink Pickled Ginger
—————————————————————————–

——————————————————————————–

The Shrimp you see above right, I bought already cooked and ready to eat from the grocery store. It came frozen.
I just needed to thaw them out for my Salad.

The Enoki Mushrooms I didn’t use in this salad.
I did place some around my luncheon bowl to eat with my Pasta Salad though.
——————————————————————————


Flowering Chives, Yellow Chives, Daikon Radish, and Radishes
As with any Salad you do need to clean the ingredients. In the photo top left, I have my Flowering Chives and Yellow Chives I purchased from The Asian Supermarket. They have some of the most exotic ingredients you will ever find. The green chives has a flower at the end, I’ll show you how I use those when I put the Salad together. The Yellow Chives add a nice pale color with a slight oniony taste to the Salad.

Vegetables Drying
———————————————————————–

With my Vegetables drying, it’s time to boil my Pasta.
Just follow whatever the package directions say on your Pasta you will be using.
When done, drain into a Colander and rinse with cold water to stop the cooking process and to cool the Pasta down.

Place the Pasta into a large Mixing Bowl.
Now we start to add the ingredients to the Pasta.
———————————————————————-
Eyeball and Taste
(This is what we do from now on.)

I purchased already chopped Red Onion from the grocery store to save a little time.
I’m adding as much as I like, no measurements.

Chopping Celery

Pasta, Red Onion, and Celery

Slicing the Radishes
They add a pepper taste and I love the texture and the pretty pink rings.

A Daikon Radish is ugly on the outside and beautiful on the inside.
Just use a Potato Peeler to remove the outside.
You can see the pretty flower when sliced. I’m saving these to be used as more of a Garnish.

The Peas were already washed and ready so I just added as many as I wanted.

Mixing Together To Judge the Ratios
At some point I also added the Yellow Chives by simply snipping them with a pair of scissors.
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Now Comes The Wet Stuff

I just want to use the Mayonnaise to combine the Salad.
I really don’t like that much as it is usually very rich.

It’s Coming Together Nicely
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This is something of an experiment in deciding which one I liked better.
I did add a few dashes of both.

The Cocktail Onions are to add that Briny Bite that I wanted.

The Wasabi Paste is also to Add Some great HEAT!

Add a Tablespoon or Two of Miren. It adds a Wonderful Sweetness.
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Thawing The Shrimp

This was another shortcut that I took in making this Salad. I bought the Shrimp already prepared, and frozen to be eaten as a Shrimp Cocktail. All I had to do was to thaw them out and drain any excess water. I did have to pat them dry as they were a bit wet from the thawing, and I didn’t want any extra water in my Salad. I did remove their Tails.

Adding The Shrimp
(Be sure to place into the refrigerator to chill before serving, at least a few hours.)
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Ready to Plate My Pasta Salad

A Bed of Arugula

Chilled Overnight

The Pumpkin Seeds are to be Scattered About,
and a Dollop of the Pink Pickled Ginger on Top

I do admit that my Pasta Salad presentation is a bit ‘over the top.’ In my defense, I was feeling very creative and having lots of fun. I guess I’d rather have it be that way, than have it be more presentable to a sophisticated crowd. 🙂

You Can See The Flowering Chives in my Bowl Above,
Kind of Looks Like a Plant
I Hope You Have As Much Fun As I Did!
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PINK Hot Chili Pasta
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It was when I was shopping for my Flamingo Pasta that I came across this online.
Tagliatelle Peperoncino.
It is some Pasta with some HEAT! And I love it!
Also, that little jar of Spicy Chili Onion Crisp is wonderful drizzled on top!

I do admit that I kind of threw this together using what I already had in the Pantry, and the Refrigerator.
I combined the sauces that you see above. I used about a jar, and a half a jar of the other.
I place the sauces into a pot on the stove top and put it on a medium-heat.

That black blob on my sauce is Freshly Ground Black Pepper, I also snipped some Yellow Chives into the sauce as well.

I had some Roasted Garlic in the fridge as well and smooshed about 6 -8 Cloves into my sauce. I want it to simmer away for awhile, until it thickens up. When it starts to boil then I turn the heat down a notch or two. When that setting starts to boil, then I turn it down another notch or two, until finally it is all nice and thick on a low setting. Sometimes this can take up to an hour or longer. Be sure to keep an eye on it, stirring periodically so that it doesn’t stick to the bottom of the pot and burn.
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Boiling My Pasta

Just Cook According to Package Directions

Then Drain Pasta into a Colander
Eat Immediately!
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The Tagliatelle is Perfect with the Sauce and….

a Drizzle or Two of the Hot Chili Onion Crisp.
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I also wanted to use the leftovers to make a Pasta Sandwich the next day.

I also had some leftover Bread for this.

I simply sliced it in half and placed it on a baking sheet in the oven to broil until a nice brown….

Like So…

I Heated Up Some of the Pasta in the Sauce until Warm

I Then Started to Assemble My Sandwich

Layering Bread, Arugula, Pasta, Yellow Chives, Green Chives, Basil, and some Leftover Sauce from the Remaining Jar.

It’s O.K. if Some Spills Out! Yum!!!
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Be A Flamingo In A Flock of Pigeon’s 🙂
Have a PINK Day!
Julie Barefoot
February, 2024 Super Bowl Sunday Airport Pick-Up, w/ Great Coffee Table Italian Foods to Follow 🙂 ————————————————————————— With Gordon working overseas, he doesn’t get to come home very often. This was a very nice visit filled with lots of Coffee Table Italian. …
(Because Nothing Rhymes With Oranges) 🙂 Orange is the New Muffin ——————————————————————————- (I added a few Banana Chips as an accent, above.) I Have Discovered Indian River Citrus, and There is NO Going Back! My Florida Orange Muffins w/ Lemon Citrus Glaze (Recipe …

I Heart Jezebel (Sauce)
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Julie’s Southern Jeze-Bells Pizza
Made With My:
Julie’s Georgia Peach Jeze-Bells Sauce

Click Here For: Julie’s Jezebel Sauce

I have 4 Jezebel’s on the webpage link above. We also have many recipes that you can make with those Jezebel’s that I created. Just take a look and I’m sure we can find something to please you.
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Hi. I’m Julie!
I’ve created several Jezebel’s based on my love for the movie, starring Bette Davis, and my love for the Southern Sauce, as well as my love of different tastes and cultures. Besides, doesn’t every culture have a Jezebel or two? I will be adding to this page as time goes by with more recipes to be enjoyed and savored by those that appreciate a good Jezebel.
But be careful! It’s Wicked and Will Tempt You! 🙂
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Julie’s Leftovers Jezebel Breakfast Wrap

I Made this With my Jezebel Pizza Leftovers
Who Doesn’t Love a Good Jezebel For Breakfast?

(Recipes Down Below)
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Also, Check Out My:

Aloha and Mahalo!
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AND, Click Here For:

AND,
An Old Florida Jezebel (Sauce)

AND,
One HOT Jezebel for Breakfast (Sauce, That is.)

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RECIPES START HERE
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Julie’s Southern Jeze-Bells Pizza

Having Some of my Belle Wine,
Ready to Make my Jezebel Pizza
(Above, two jars of my Georgia Peach Jeze-Bell’s Sauce.)
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Ingredients:
Pizza Crust (Any that you choose.)
I am into shortcuts now so I bought Ready Made.
Plenty of Julie’s Jezebel Sauce
Shredded Italian Cheese
Slices of a nice Honey Ham
Slices of Provolone
1 Large Sweet Vidalia Onion
3 Colorful Bell Peppers
Olive Oil
Fine to Medium Sea Salt
Cookie Cutters
(Lots of Salad Greens)
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Slicing The Onion

I wanted to slice the Onion in such a way as to have sections of it to stay together and fan outwards.
How I did that was to leave the small round section on the Onion, (see photo top right) and just slice an area in size that I desired. It will keep the Onion slice together, and will fan out nicely on the Pizza.

You can see how I sliced the onions in the photo above left. They kept together nicely, just like I wanted them to. If you slice them so that the top of the onion keeps them together, then they can stay together for your pizza project.
I then set them onto a baking sheet lined with some Aluminum Foil and a nice drizzle of Olive Oil.
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The Colorful Bell Peppers
(This is where my Jeze-Bell’s come in. I also have colorful Bell Peppers in my Georgia Peach Southern Jeze-Bell’s Sauce, hence the name.)

I wanted to use my Cookie Cutters on the Bell Peppers so I sliced them so that I had the room to do so.

Red Bell Pepper Kisses

And Lots of Hearts
(Jezebel’s Always Have Big Hearts) 🙂

Placing Everything On To A Baking Sheet Lined With Aluminum Foil

Olive Oil Drizzled Over Top

(The canned Pineapple you see in the photo above, I changed my mind and didn’t use. I could have though because I do use Pineapple Preserves in my Georgia Peach Southern Jeze-Bell’s Sauce. The Pineapple would have been great but I thought that I already had enough stuff on the pizza and I didn’t want any more.)
However, upon reflection the Pineapple would have been great on the first layer of my Pizza. Oh well, next time!

Grating Some Freshly Ground Black Pepper Over Top

A Sprinkling of Pink Hawaiian Sea Salt

Into a 350F Oven for about 20-25 Minutes. I did turn them a little after the first 15 minutes. I didn’t want them to be thoroughly cooked because they would also have further cooking on the Pizza.

I didn’t just want every Bell Pepper cut out in a heart of Lips.
I also wanted just some nicely cut Bell Peppers as well.
So, While They Are Cooking…..

…Now It’s Time To Build My Pizza
The Pizza Crust Come with 3 of them, but here I will be using 2.

My Georgia Peach Southern Jeze-Bell’s Sauce

Here I Placed One Crust Down on a Pizza Pan Lined With Aluminum Foil
I then Spread Some of my Jeze-Bell’s on Top

Next, I Added Some of This Beautiful Ham!

I Meant to Mention That I Did Spray the Foil Underneath the Pizza with Olive Oil Pam

On Top of the Ham I Scattered Some Grated Italian Cheese
I Will Say That This Would Have Been a Great Place to Put the Pineapple Slices

Now Place The Second Pizza Crust on Top

Time To Add More Jeze-Bell’s Sauce Here

More Ham As Well

Time To Decorate My Pizza
I just took the Onions and Bell Peppers and placed them all around the Pizza in a pattern that I liked.

I do wish that I had waited to add the cheese hearts because it did melt and you couldn’t see that they are hearts. I probably could have done it when I removed it from the oven, while it was cooling.

Into The 350F Oven It Goes For about 20-25 Minutes
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Fresh Out of the Oven

Letting it Cool

I Placed a Bunch of Greens Around my Platter

Then Plopped the Pizza in the Middle

I’m Really Proud of It
I Didn’t Know What it Would Taste Like When I Made It

It’s Pretty Outside

My Pizza Crusts Were Thin But You Can Use Thicker Ones

This One Is MINE!

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Love The Pizza Salad Leftovers For Dinner The Following Night
Just Place Into An Air Tight Container And Refrigerate
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Breakfast On My Kitchen Counter

My Leftover Jeze-Belle’s Breakfast Wrap
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Cauliflower Wraps

Ingredients:
In Addition to the Cauliflower Wraps…
(Although you can use any kind of Wrap that you like.)
Leftover Jeze-Belle’s Sauce
Leftover Onions and Bell Peppers
Leftover Ham
Leftover Provolone Cheese
Broccoli Micro-Greens
Eggs
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Ingredients Ready

Cauliflower Wraps Heating in the Oven
(I went by the package instructions and mine just cooked too long. They needed to be removed about 4 minutes early. The thing is, I cooked them less than the instructions to begin with.)

Cooking The Eggs in Butter, Scrambling Them

The Micro-Greens and The Eggs
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Time To Assemble

Smearing my Jeze-Belle’s Sauce on my Wrap

Adding the Micro-Greens and the Ham

Next, the Provolone Cheese and the Bell Peppers and Onions
Followed by the Eggs

Just Make it into a Taco and Enjoy With Some Nice Coffee
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Also Check Out My:
Click Here For: Julie’s Jezebel Sauce

AND,

AND,

AND,
An Old Florida Jezebel (Sauce)

AND,
One HOT Jezebel for Breakfast (Sauce, That is.)

AND,
Click Here For: More of Julie’s Jezebel Recipes to Enjoy

AND,

AND,

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See You At Church, 🙂
Julie
I Love Simple Flowers, Nothing Stunningly Beautiful, Just Very Pretty and Charming, With Personality Welcome Summer, Come On In! I’ve Missed You, Just Try Not To Be So HOT This Year 🙂 But, If You Do Insist Upon It…. I Have …
Labor Day, 2023

Taking it Easy Until Next Labor Day…. 🙂

My Longaberger Pottery Pitcher with Flowers

A Gift of Labor Day to our Daughter, and Son-In-Law

It was back in the summer of 2014 that Veronica and I visited my old homestead in Rome, Georgia to visit with my mother and brother, and to pick up some things to bring home with us. One of those things was this Dinnerware. My mother was giving it to Veronica as something she can use in her home with her then boyfriend/now husband, Brian. Initially, Veronica didn’t want it. It told her to take it anyway. She will want it someday. She then reluctantly took it. I remember packing it into a suitcase I was bringing home with me. When we got home she still didn’t want it. So, I decided that I would use it until she wanted it.
It was around this time in 2023, that she informed me that she wanted it in their new renovated kitchen. And so, I gave it to them both. But, I placed food in some of the platters and bowls as a gift from me. And some flowers into an extra Longaberger Pitcher that I had from long ago, and gifted to Veronica.
This was the Gift of Labor Day!
They both work really hard and I wanted to do something special for them instead of just bringing over the Dinnerware. That’s when I decided to make them something nice to eat along with whatever main course they had in mind.
With the exception of the bacon in the Cobb Salad, this is mainly a vegetarian meal.
Gordon had just left to work overseas less than two weeks prior to this, so it was just me. I had a lot of fun putting this together for our Daughter and Son-In-Law. I knew that I wouldn’t be eating very much on my own, or doing that much cooking, so it was a lot of fun to put it all together for them.
I knew she would want it all someday! 🙂
Julie
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The Labor Day Dinner

Mexican Rice with Peas and Carrots, Left
Potato Medley with Vinaigrette, Middle

Julie’s Cobb Salad w/ Toppings
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(Don’t Forget The Sliced Cantaloupe)
This was actually a very fun and easy day.
Both Veronica and Brian loved the food and how it easily blended with their main course.
It’s fun being a mom. 🙂
Enjoy Your Labor Day!
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RECIPES START HERE
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Cobb Salad
The Cobb Salad was created by Robert Howard Cobb who co-owned The Brown Derby in Los Angeles, California in 1937.
I love a good Cobb Salad because it is great for using up leftovers in your refrigerator. Also, it’s a wonderful Salad that can also be something of a main course. It depends on how elaborate you wish to make it. A Cobb Salad is no different from any salad because of the creativity that goes into it. This is where an amateur can shine. You don’t need lots of cooking experience to create this wonderful salad. Just a great imagination.

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Frying Up Some Bacon…

Hard Boiled Eggs
Romaine Lettuce
Fresh Spinach Leaves
Rainbow Micro-Greens

My Potato Medley With Vinaigrette (Recipe Down Below)

Blue Cheese
Shredded Cheeses
My Chopped Hard Boiled Eggs

All My Greens Washed and Ready

I took the largest platter that came with the set of dishes that I am passing on to Veronica, and draped all over top the Spinach and Romaine Greens from above.
I then placed down the middle, my Potato Medley with Vinaigrette.


I sliced many small Grape Tomatoes in half.

Fresh Avocados
(Add them at the last minute and keep them spritzed with Lime Juice to prevent browning.)
Now I’m having fun with creating these great rows of flavors.
A Row of Bacon, A Row of Avocado, A Row of Tomatoes, etc.

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I Love Crunchy Salad Toppings and,
I also included a small pitcher of Sweet Vidalia Onion Salad Dressing.
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Mexican Rice With Peas and Carrots

This is easy. I love jazzing up easy rice dishes like this.

Just make the Rice according to package directions, and add some frozen Peas and Carrots during the cooking process.

When Done, Place Into A Bowl and Serve
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My Potatoes Medley with Vinaigrette

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Although these Potatoes can be eaten by themselves here, I did make them with the intention of adding them to my Cobb Salad.

Red, White, and Blue
These Colorful Potatoes are a Favorite of Mine

Washing the Potatoes and Poking Holes in them.
You do this so they don’t explode when you cook them.

Placing Them Into a Pot Filled With Water

Bring To A Boil And Cook Until Tender
Make sure a fork can pierce them, then you know they are done.

When Drained, Place the Potatoes Into a Mixing Bowl and Mash into Chunks

I then placed them into a Tupperware Container…

I also added some Garlic Basil Vinaigrette so that it would absorb in. Drizzle just a bit at first. You can always add more later on. You don’t them too soggy.

I Then Placed Them Into The Refrigerator Until The Following Day
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The Following Day…..
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Ciao e Benvenuto Il Mio Piccolo Pezzo D’Italia (My Little Tiny Piece of Italy) Actually, very tiny! Just a barrel, a barrel lid turned into a Lazy Susan, and some clay pots. This is more about the food presentation, and is …
Ciao and Buongiorno! Welcome to Grillin’ Italian We love to grill, we love Italian, therefore it makes sense that we would create a page dedicated to Grillin’ Italian. Italian food showcases a lot of food that we love. …
Welcome to DIY Home Function Upgrades This is our first project for this website page. We do plan on bringing you more. What you see here is the side of our house. There was grass here at one time but our yard …
Pizza: Latin for “to pound, or stamp.”
The Lombardic word bizzo, or pizzo, meaning mouthful. Was brought to Italy by the Lombards in the middle of the 6th. century A.D.
A Pizza consists of a base of dough with a selection of ingredients that vary from taste to taste but mostly include tomatoes, cheese, and meat.

Who doesn’t love pizza?
(Homemade Tomato Sauce, Italian Cheeses, Pepperoni, Artichoke, Mushrooms…)
Actually, I have to admit that the first pizza I ever ate was at the age of 6. I was with my mother and some other people at a restaurant in Rome, Georgia. I didn’t want it. My mother made me eat it. I then went home and threw it up because it made me sick. So, pizza and I hardly have a’ Love at First Bite’ relationship. However, that changed as I grew up and my tastes changed. Now we love each other dearly and will always be a part of each other’s lives.

Pizza is my love story, 🙂
Julie

Sometimes the best dinners are Pizza and a Salad
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Here are just a few of our favorite Pizza’s and how we make them. We eat these flatbread pizza’s so often that to me it’s not really cooking. It’s more of a creation born out of tasteful cravings that we have every now and then.

Mini Pizza Bites?
Perhaps.
They are grilled Bell Peppers with Mozzarella Cheese, Pesto, and Basil.
Delicious bite sized goodness. 🙂
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To me, Pizza’s are a lot like fingerprints.
They are all the same, yet each one is different.
The above flatbread Naan has Hummus, Mozzarella Cheese, Green Gouda Pesto Cheese, Sun-Dried Tomatoes and Grape Tomatoes.
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If you would like to check out our more traditional pizza recipes then click right here:

Grab the napkins and dig in!
We will be adding to this page over time.

Julie and Gordon

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My high school homage to my favorite then pizza, Stouffer’s French Bread Pepperoni Pizza.
Actually, still a favorite. And yes, I do eat it with a fork.
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Julie’s Easy Pizza Salad

This was something very easy and delicious that I threw together one night for dinner.
I started out with a frozen pizza and topped it with some Sundried Tomatoes marinated in olive oil, some cheeses that I had in the refrigerator such as Manchego, and a Red Pepper stuffed with Cream Cheese marinated in olive oil. I also put a few spoonfuls of Pesto over the pizza, and as always, a good sprinkling of Garlic Salt.
I then baked it according to the package instructions.

While the pizza was baking I placed some of my artisan lettuce all around a large plate.
When the pizza was done I placed it on top of the circle of lettuce, then strewed it with some Onions and Fresh Basil. Then a drizzle of salad dressing all around. I think this was either a French or Catalina Dressing.
It was DELICIOUS!!!
One of the best things I’ve ever eaten!

Just Another Version
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One of my favorite store bought pizza’s is from Sprout’s.
This Italian sausage can hit the spot when necessary. 🙂
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Never Underestimate Fresh Herbs Ability to Enhance a Pizza

Even on Those Store Bought

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You Can Always Try A Fried Egg On A Pizza
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It is Rare When the Photo of the Pizza on the box…

..Actually Matches the Pizza!
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Freeze Ahead Sausage For Pizza’s
I ended up not using this Italian Sausage in a recipe, but I knew that I had to cook it up rather than lose it and have to throw it away, so I fried it up in a non-stick pan so that I could freeze it to be used as a Pizza Topping in the future.

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Just make sure that it is cooked thoroughly…

..then when cooled, place into freezer bags and put into the freezer.

Be sure to label so you know what it is.
Now you have a nice addition to any pizza you may create in the future.
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Recipes Start Right Here

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I don’t know that this is as much of a Grilled Cheese Sandwich as it is a Pizza.

Either way, it is a grouping of various cheeses inserted between two Naan’s and baked in the oven, melting the cheese’s.

It Was Delicious, None The Less 🙂
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English Muffin Pizzas
Easy: English Muffins, Tomato Sauce, Mozzarella Cheese, Turkey Pepperoni
Bake in a 350F Oven for about 15 minutes.
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OUR PIZZA SANDWICHES

Everything You Want On Top of a Pizza, Except in a Sandwich

(Recipe Down Below)


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Naan and Flatbread

Ideas and Suggestions

To me, Julie, there really aren’t recipes associated with pizzas anymore.
They are more suggestions and ideas.
At this writing in 2022, I am 61 years old and I grew up eating frozen pizzas from the grocery stores that just weren’t that good when I was growing up. It never really occurred to us to add a multitude of toppings or sauces, or even cheeses. I pretty much just added a bit of Garlic Powder to my frozen Cheese Pizza. Sometimes I would add some mushrooms in water from a jar.
The only good pizzas when I was growing up were purchased at a Pizza Hut and then a bit later on, at Dominoes Pizza.
But now things are different. You can buy a delicious frozen pizza at the grocery store and add your own updated toppings to suit your tastes. Or, you can buy some flatbreads or Naan and create your very own unique pizzas for lunch or dinner.

The pizza’s that you see here are mine and Gordon’s.
We used Naan (Bread), Hummus, Various Cheeses, Sundried Tomatoes in Olive Oil, Pesto, and my favorite Pepperoncini stuffed with Cream Cheese in a Spicy Hot Olive Oil.

These are a Favorite of Mine Whether on Pizzas or anywhere!

Our Naan’s! Gordon’s to the left, mine to the right.
Don’t just limit yourselves to Mozzarella. I used a Red Wine Cheddar on mine that I adore!
That and some Pesto, and those great stuffed Pepperoncini.
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Pine Nut and Purple Basil Naan’s

(Recipe Down Below)
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All Your Favorite Italian Things

Here is another version of a Naan Pizza. As I said before, you can add almost anything. For this one, we used Hummus, 3 Pepper Bruschetta, Pepperoncini stuffed with cheese, Pesto, Shredded Mozzarella Cheese, Sun Dried Tomatoes, Shaved Parmesan Cheese, Roasted Garlic and Mushrooms. Then topped with Garlic Salt.

This is a different style of Naan as these are elongated and in a rectangle shape. Start by cooking the top side down in a 400’F oven for 5 min. placed directly on the oven rack. Then add your Hummus in a thin layer. Next goes the Shredded Mozzarella Cheese, then the Roasted Garlic, dollops of Pesto, dollops of Bruschetta and Sliced Mushrooms. Pour the oil of the Stuffed Pepperoncini over the Mushrooms. Lastly, add your Shaved Parmesan Cheese then your Garlic Salt.

Bake on a cookie sheet at 400’F for 8 min. Remove from the oven and place on a cutting board.

Add your fresh Basil as a garnish and enjoy!
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More of those Excellent Cream Cheese Stuffed Pepperoncini’s Topping my Pizza

I simply took a frozen pizza and added some of my Manchego Cheese, some Pesto, some Cream Cheese Pepperoncini, and then baked it in the oven following the package instructions.

You can see all the lovely olive oil on top of the pizza.
That is wonderful flavor!
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More Naan’s

The secret to making the Naan nice and crusty is to first turn the oven on 400F and when it comes to temperature, place the bottom side up in the oven. Cook for 5 minutes. Then remove from the oven and flip it to the top side and start loading up your toppings.

Before, After
Once you have loaded all of your toppings on to the top, place into the oven for 8 minutes to cook.
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Pine Nut and Purple Basil Naan’s

To start, you first need to roast your Pine Nuts using a medium sized pan. Turn the pan to medium heat and add the nuts. Toss the nuts often using a spoon or by the flipping method. Do this until they all turn slightly brown and you can begin to smell them. Should take about 5 min. or so. When done, remove them from the pan and place on a plate or bowl to cool.

I like to cook the Naan first on the top side. Turn your oven to 400’F. When the oven is at temperature, place the Naan top side down directly on the rack. Cook the Naan for 5 min. When done, remove and set on a plate or something you can add other ingredients to it.

Here we have our other ingredients. Plain Hummus, Shredded Mozzarella Cheese, Italian Seasoning, Homemade Sun Dried Tomatoes in Olive Oil, Garlic Salt, Mozzarella Balls, and Purple Basil. You can use whatever Hummus you like as there are many different types of flavors. You could also add sliced Cherry Tomatoes, Marinated Artichoke Hearts, diced Bell Peppers or Onions. This is a pizza so almost anything is good on it.

I placed the top side cooked on baking sheets lined with non-stick aluminum foil.

On the top side of the Hummus, spread a thin layer of Hummus. Use as much or as little as you like. Now, sprinkle the Hummus with some of the Italian Seasoning.


Top the Hummus with some Shredded Mozzarella Cheese, then add your Sun Dried Tomatoes.

These turned out really good as you can see.

Top the Naan with some Mozzarella Balls and then a nice sprinkling of Garlic Salt.

Place the Naan in the oven for 8 min. I have done this many, many times and exactly 8 min. is usually perfect.

On the left is what they look like when they come out of the oven. Now, you add your Fresh Purple Basil as it will retain it’s color and will gently cook from the residual heat of the Naan and other ingredients. The smell of the Basil will bring your guests running. This style of Naan pizza is an original thought of mine after I returned from the many trips to a number of Arab countries, starting in the 80’s during the Persian Gulf War. Naan is their bread of choice which accompanies most every meal. Hope you enjoy this great type of Pizza.
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Salad/Herb Pizzas

I love these because they are crunchy, and I love crunchy!
Once cooked, I place my lettuce/herbs on top of my pizzas.
They are just as crunchy the next day for lunch. I don’t even have to heat them up.
I can just eat them right out of the refrigerator.
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Shredded Green Gouda Pesto Cheese

I find that my most favorite of all pizza’s seems to be GREEN!
Green Pesto Gouda Cheese, Green Pesto, and Green Lettuce
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Flatbread Artichoke Pizza

These pizzas we made by using the elongated Flatbreads, Hummus, Cheeses, Marinated Artichokes, Sundried Tomatoes, etc. They were delicious! A sprinkling of Garlic Salt to top it off!
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Beautiful Naan’s With Artichoke Flowers and Stems

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My New Favorite Artichokes

To create these Naan’s we baked them in the oven for a few minutes on each side, before we started adding the toppings.
First bake on a 350F Oven for about 2-3 minutes each side.
Next, remove from the oven and add the Hummus, whatever flavor that you like.

What was fun about this was adding the Artichoke Heart Flowers with the Stems.
Also these great Tomatoes, Mozzarella Cheese, and the Basil Pesto, along with some Garlic Salt sprinkled over top.

Back Into The Oven For About 13 Minutes Until Done

They Were Delicious! 🙂
And the flower Artichokes just make them pretty.
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Our Naan Pesto Pizza’s

I adore a Green Gouda Cheese and Mushroom Pizza with Pesto.
Don’t limit yourself to Mozzarella.
There are so many cheeses that you can use to suit your tastes.

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Also, Toppings are Endless Suggestions!
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NAAN

I told Gordon that I wanted the larger Naan and the medium sized Naan so that we can make pizza’s with them. The larger Naan is great for dinner, but the medium sized Naan is great for lunch.

I wanted to use up the cheeses that we already had, along with some pesto.

The first thing that Gordon did was to turn the oven on 400F and place the Naan in the oven to cook for 5 minutes on the bottom side of the Naan. Now, it is ready for the toppings.

I told Gordon that I wanted a thin layer of my Red Pepper Hummus on the Naan. I then wanted some mozzarella and some grated Pesto Gouda on top.


Followed by a few blobs of Pesto.

Next, some sliced Mushrooms with a drizzle of the Olive Oil from the marinated Sundried Tomatoes.

As well as a few Sundried Tomatoes on my pizza.
Now, it’s time for a sprinkling of Garlic Salt and then placed into the oven for about 8 minutes until done.
Perfection at it’s best!
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Making Naan With Leftovers

Here We Topped the Naan with some Stuffed Peppers and Stuffed Mushrooms.

Always start with the Naan having been baked in a 400F oven for 5 minutes, and then place the Hummus on the top portion of the Naan. This is a Red Pepper Hummus.

Now some Cheeses and Colorful Bell Peppers are Topped, Along with a Cheesy Stuffed Mushroom.
Now Baked. Always use your refrigerator as an inspiration.
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A Cornmeal Pizza

We used two Corn Meal Pizza Crusts here.

They were ready made.
We then added some Pizza Sauce, some Artichoke Piccata Sauce, some Mozzarella Slices…

The Artichoke Piccata Sauce

Getting Ready for the Oven

A 400F Oven to Melt and Cheeses

Some Turkey Pepperoni and Some of our Garden Basil

Perfect! Enjoy!

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Italian Basil Left, Thai Basil Right

And Lots of Pesto!

More Beautiful and Delicious Pizzas
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Italian Grilled Squash Alfredo Sauce Artisan Pizza

Makes 2 Artisan Pizzas
Ingredients:
2 Zucchini – sliced into triangular wedges
2 Yellow Squash – sliced into triangular wedges
1/4 Cup Olive Oil
2 Artisan Flatbread – (Stonefire brand)
1 Cup Creamy Basil Alfredo sauce – (Bertolli brand)
1/2 Cup Red Pepper sauce plus 4 Tbsp. to top the pizza – recipe is found below
1 Cup Shredded Mozzarella Cheese
18 Fresh Mozzarella Balls – (Bel Gioioso brand)
10 Heirloom Cherry Tomatoes – sliced in half
1/4 Cup Sweet Onion – half circle slices
Garlic Salt to taste
Salt and Pepper to taste
Fresh Herbs to Garnish
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Slice your Zucchini into 2 inch rounds, then slice those on a bias as shown to make triangles. Do the same with the Yellow Squash.

Julie wanted the pizza to look 3-D. 🙂

Pictured are the Artisan Naan, Heirloom tomatoes, and Mozzarella Cheese we used for this recipe.

In a mixing bowl toss the cut squash with salt, pepper, and olive oil.

Grill the Zucchini and Yellow Squash on your grill. Here I used a wire rack used to cool bread and cookies, so the squash wouldn’t fall through the grill grates. Grill them for about 8 min. on each side over medium high heat.

Place your Naan into a 400’F oven bubble side (Top) down for 5 min.

When done, place them top side up on a baking sheet.

Place some foil under the Naan slices as shown.

Using a large spoon, spread the Creamy Basil Alfredo in a thin layer over both Naan up to the edges.

With another spoon, spread the Red Pepper sauce in a zig-zag pattern.
(This Roasted Red Pepper Sauce recipe is listed below this one.)

Top the Alfredo Sauce and Red Pepper Dip with a thin layer of shredded Mozzarella.

Now, evenly disperse your Zucchini and Yellow Squash over the Naan, about 8 slices per Naan.

Now, evenly distribute the heirloom tomatoes and Mozzarella balls.

Place some of your onion slices evenly over the toppings then top with some more of the Red Pepper sauce.

Lastly, top with a sprinkling of garlic salt. Bake in a 400’F oven for 8 min. or more you melt the cheese. If you like, you could broil the Naan pizza after it has baked to get a little char on the onions.

DELIZIOSA!
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Sausage, the Afterthought

I knew we forgot a main ingredient when we were making the pizzas from above, and here it is….

….better late than never. It made it to the leftovers.
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Roasted Red Pepper Spread/Dip/Sauce
This is an excellent dip for pita chips, or a spread for crackers, or as a dipping sauce for shrimp. Also great eaten with our fresh veggie bar.
This recipe makes a little over 2 cups.
Ingredients:
15 oz. jar of Roasted Red Bell Peppers, drained
¾ Tbsp Cumin
½ Tbsp Turmeric (To help fight off Cancer)
½ Tbsp Smoked or Regular Paprika
½ Med. Onion chopped, (Red Onion would also add to the color)
2 Garlic Cloves, chopped
3 to 4 Tbsp Lemon Juice
3 Tbsp Plain Greek Yogurt
Salt and Pepper to taste
2 packages 8 oz. light or reg. Cream Cheese (softened)
In a blender first mix all the ingredients except the cream cheese until just combined. Then add the cream cheese and blend until smooth.
When done top with a sprinkling of paprika or chopped scallions!
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Getting out all of my ingredients and allowing my Cream Cheese to come to room temperature.

Placing My Ingredients Into a Blender

Onion, and Lemon

Everything Into the Blender, Now Puree Until Smooth

Place Into Dipping Containers and Refrigerate

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OUR PIZZA SANDWICHES

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I, Julie, am the one that came up with this idea. I just wanted a pizza in the form of a sandwich so we set about creating these. They are delicious! Especially with the cheesy crusty bread and our fresh herbs from our garden. In doing the write-up both Gordon and myself are wanting this again very soon.
Hope you enjoy!
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Write up by Gordon:

Ingredients:
1 Loaf English Muffin Bread – Garlic Bread is also a good choice, Sliced
12 Slices Capicola Ham
12 Slices Pepperoni
1 Jar (Classico) Pizza Sauce
1 1/2 Cups Grated Mozzarella Cheese
Butter as needed
1 Lb. Pre-sliced Mozzarella Cheese Log
1 tsp. Dried Oregano
4 Basil Leaves – 2 per sandwich
Garlic Salt to taste
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Slice your bread to ~3/4 inch thickness using a bread knife.

Using a large pan, cook your Capicola Ham slices over medium heat. No oil is necessary to cook them.

When browned on one side, flip and cook until browned on the other side. Place them on a paper towel when done to absorb any excess fat.

Do the same with the Pepperoni slices as shown.

Place them on a paper towel when done. Here you can see all the fat the paper towels absorb.

Pour your Pizza Sauce into a small pot…

and turn to medium heat.

Using a clean large pan that has been heated to medium heat, place 1 Tbsp. of butter and 1/4 Cup grated Mozzarella Cheese into the pan, then place a slice of bread on top of the cheese

Cook the cheese for a minute or so until the cheese browns as shown. When done add some more butter to the pan and turn the bread over and brown the other side for about 3 minutes.

For the middle section of bread of the sandwich, simply add some butter and cook on both sides until browned.

For the bottom section of the sandwich, add more butter to the pan, then add your grated Mozzarella Cheese as before.

Then top with a slice of bread and cook until browned as shown.

Place your bread slices on a sheet pan lined with non-stick foil, with first slice having the cheese side down.

To assemble the sandwiches, place a dollop of Pizza Sauce on the non-cheese side of the top piece of bread, then top some sauce on the middle slice. Spread the Pizza Sauce evenly over the bread as shown.

Add a few slices of the Mozzarella over the first slice of bread.

Then add 4 slices of your Pepperoni on top of the sliced Mozzarella.

Now place your middle slice of bread on top of the Pepperoni, then add some more sliced Mozzarella and 4 slices of Capicola Ham as shown.

Add more sauce to the top of the Capicola slices then add some dried Oregano to taste. Now add your fresh Basil leaves to the Pizza Sauce.

Place the top slice of bread with the melted Mozzarella Cheese on top of sandwich. Add some Garlic Salt to taste, to the top of the sandwich.

Bake the sandwiches at 350’F for about 10 minutes or until the sliced Mozzarella inside the sandwich melts.

We hope you enjoy these Pizza inspired sandwiches as much as we did!
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Next Day Leftovers….

…With Some Potato Sticks
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The Leftovers Pizza Naan

We Created This Simply By Using Up Our Leftovers
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Ingredients We Used:
Naan
Leftover Shrimp
Roasted Garlic
Goat Cheese
Purple Moon Cheese (A Favorite!)
Pesto
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Some of This was Take-Out

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Gordon Toasting the Naan

This is a step that we do that most people don’t. We will toast our Naan on both sides for just a few minutes in a 350F oven.
It will just crisp it up a bit before you place your toppings.

Now that the Naan is nice and warm, Gordon is grating our Purple Moon Cheese on top.

In the back above, Gordon has smooshed some of the Roasted Garlic and is spreading it on the Naan.

He is now placing Goat Cheese on the Naan in the back, top.
Naan in the front have dollops of Pesto.

Place the Naan back into the oven with the Shrimp Toppings, just to warm them through and melt the Cheeses.

I Always Top Mine With Some Sort of Lettuce
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An Easy Tandoori Flatbread Pizza

My Very Simple Ingredients:
Tandoori Flatbread
Jarred Pizza Sauce
Marinated Pearl Mozzarella Balls
Red Grape Tomatoes
Garlic Salt
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Tandoori also makes an excellent Pizza. We do like to toast our bread before we add the toppings.
Just a few minutes on each side in a 350F oven.

Slicing My Tomatoes in Half

I LOVE these Marinated Mozzarella Balls!
They are marinated in Olive Oil with some lovely Herbs and Spices, adding more flavor to your Pizza.

With My Tandoori Ready….

I’ve Added Them to a Foil Lined Baking Sheet
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We love this Garlic Salt and add it to many of our Pizza creations.
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With My Pizza Sauce, Marinated Mozzarella Balls, Grape Tomatoes and Garlic Salt…
I Baked it in the 350F oven for about 10 minutes. But, it is up to you to decide how well done you prefer yours.

Don’t forget the Lettuce!
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We hope that you enjoy some of our Pizza recipes and ideas. Some of them are very easy and simple. But, it may not be something that you had thought of previously, that perhaps just might make you think of creating something similar that you hadn’t considered before.
Pizza, Pizza,
Julie and Gordon
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Meet You In The Herb Garden for a Picnic

My Herb Garden means a lot to me.
It was one of the first sections on our property that we sectioned off and cultivated into something very productive that nourishes us and that we appreciate as being very special. It’s always been my particular project. Oh, I do enlist Gordon to help me with the heavy lifting sometimes, but it is always mostly just me behind this project.
My Very First Herb Garden
Click Here For: Julie’s Herb Garden

This was the beginning. Gordon built that trellis that you see from scrap wood that he purchased at Home Depot. Total cost in building that trellis was only $10.00.
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My Herb Garden then became a bit more:

We expanded it, we built the retaining wall up higher, added more pots, more herbs…
And now once again we are changing it up a bit:
With Stones

The Stones that you see in the photos above were once in front of our C-Shaped Retaining Wall in our backyard. It was my idea to move them over here because we are having our backyard professionally done with nice pavers and we needed to move them anyway. This part of the yard is very hard to grow grass because it is such an active foot path for us and our dogs. This side of our yard also tends to flood during rainy season and I was tired of tramping through wet muddy ground. Now I have nice stones to step onto.
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Julie’s Herb Garden

I think everything looks lovely over here in my Herb Garden.

A Perfect Place For a Picnic

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On the Menu is:
Julie’s Herby Weedy Chicken Salad
(Many Herbs from my Garden, and Many Purslane Flowering Weeds)
Onion Buns
Artisan Lettuce
Alfalfa Sprouts
Cucumber – Onion Salad
Our Pickled Pearl Onions

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Would you like for me to make you a sandwich?

Here, you can have mine.
The pretty flowers are my Purslane Flowering Weeds. They are actually quite tasty and they do add this great crunch to the sandwich. I promise, you will love it!
Purslane

The Health Benefits of Purslane are Extensive
I have been using it on many of our foods now for years.
They are not only beautiful, they are healthy as well.

Purslane Flowers Come in Many Colors
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The Cucumber and Onion Salad with Tarragon is Divine!

The Accent is our Pickled Pearls

What a Delicious Picnic Lunch
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My Herby Cocktail

(A Nice Herby Garden Treat)
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I love how the stones look all around my Herb Garden area.

They Really Fill in Nicely
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Gathering Herbs in my Herb Garden
A Daily Occurrence

I wanted to make a Chicken Salad that was loaded with Herbs from our Garden.
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Gathering the Purslane Weeds

Pink, Orange, and Yellow Purslane Weedy Flowers
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Washing my Artisan Lettuce, My Herbs, and My Purslane Weeds

My Purslane Flowering Weeds Drying

Putting Together My Herby Weedy Chicken Salad Sandwich


Toasted Onion Bread with our homemade Tarragon Mustard, Artisan Lettuce, Alfalfa Sprouts, Chicken Salad and Colorful Purslane Flowering Weeds

Accented By our Pickled Pearls and some Stuffed Peppers and Pickles
You can find our Mustard Recipes Here:

AND,
Click Here For: Our Black and White Pickled Pearls

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Julie’s Herby Weedy Chicken Salad

What a Beautiful Table
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How I Did It:
Chicken Salad has always been one of my most favorite Spring and Summer foods.
I grew up in the Deep South and I know how special those Summer Salads are.
Chicken Salad was a staple in my Grandparents home and I make mine just as she made hers except, I then added my own touch to her salad and I then made it all mine. But, mine is always based on hers.
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BOIL THE CHICKEN..

UNTIL THE MEAT IS FALLING OFF THE BONES

Because I have made my Chicken Salad on other pages on this website I didn’t want to start at the beginning, but I will tell you the ingredients. To me, these kinds of salads are taste and preference oriented. For example, I don’t like a lot of mayonnaise in mine. So therefore, I use just enough to combine all of the ingredients, and I don’t have my salad swimming in mayo like other people do.
So, the basics that I have here are:
An entire Chicken boiled until the meat falls off the bone. Then all of the meat, white and dark, is removed and placed into a mixing bowl. It’s at this point where I do add some mayonnaise. I may add more as the making of the salad goes on. I also add some Mustard. Just a few squirts or even a spoon full or two from our homemade mustard’s. Lots of Freshly Ground Black Pepper, because I do love Black Pepper. A few dashes of a good hot sauce. The Hot Sauce of the South is Tabasco. Again, this is to taste.
I did add 3 Hard Boiled Eggs to this. Depending on the size of the chicken. Sometimes I only add 2 but this was a pretty big chicken.

I did chop some Onions and some Celery and adding the amounts that I wanted.
I also added some Pickle Relish, just a few spoonfuls and some Sweet Pickle Juice from another jar in our refrigerator. Just a few drizzles to add some great flavor.
Now I Combine All of These Ingredients
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Next Comes All Those Great New Extras

HERBS!!!!

Chives, Curly and Flat Parsley, Thyme, and Tarragon

Washed All the Herbs and Added Them to my Chicken Salad
I scissored the Chives, and plucked the Parsley Leaves whole

I wanted to be able to recognize the Herbs that I was eating and not just see a bunch of green bits in my salad.
I also added some Slivered Almonds for great crunch.

Now for Something Sweet, Red Grapes

Isn’t it Beautiful?

I then added some of my Purslane Weedy Flowers to my Chicken Salad.
They look pretty, don’t they?

Beautiful, Healthy, and Delicious
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Gordon’s Cucumber and Onion Salad
In keeping with our healthy Herb Garden Picnic Gordon created this salad to go along.

Not just fresh but very tasty!
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The Ingredients:

Gordon did some taste testing and discovered that when he combined these two salad dressings, Newman’s Own Zesty Italian and Ken’s Steak House Sweet Vidalia Onion, he had created a new taste that was very tasty. 🙂

This salad is simple.
Just chopped Onions, and sliced Cucumber.

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Cucumbers and Onions

Some Freshly Ground Black Pepper…

And Some Salt

Now to Add the Salad Dressings to Taste

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Toss

Then set into the refrigerator for the salad to chill a bit and the flavors to blend.

Add a Sprig of Tarragon and Serve
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This drink is a spin on one they love to drink in many Arab countries.
The original drink calls for lemonade, ice, and mint all blended.

T&W Lemonela

Ingredients:
~20 Ice Cubes
~3/4 Cup Margarita Mix
Country Time Lemonade Mix – as per directions or to taste
Water – as per directions from Country Time Lemonade Mix
Lemon Zest from one lemon
1 Cup Mint Leaves
~5-6 Shots Lemonela – T&W Florida Meyer Lemon Liquor
Garnish:
More mint sprigs and sliced lemon
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Add your ice and Margarita mix to the blender.

Now, add your Country Time Lemonade Mix to the blender as needed.

Then add your water as per directions or to taste.

Zest your lemon into the mix.

Then add your fresh mint leaves.

Here, I am adding more mint leaves and sliced lemon to the pitcher we will be serving the drink in. Add to the blender your shots of Lemonela.

Blend all the ingredients together as shown.

Pour the blended mixture into a large pitcher with the sliced lemon and mint sprigs.

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Time For My Picnic

I Am Certainly Excited!
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Creating our New Herb Garden Pathway

Here are where our stones came from.
We purchased these many years ago when Gordon laid this very casual patio area. But, when we were going to have this professionally done we knew that we had to remove the stones. That is when I told Gordon that I think they would look great all along beside my Herb Garden.

You can see here how we ruin the grass with our footpath.

Here Gordon is Laying the Stones

My brother Johnny in Ireland looked at them and thought they looked expensive. I told him they were only about $2.00-$3.00 per stone. They just look nice.

Our Nosy Dogs Always Get Involved 🙂

Happy Barefoot in the Herb Garden,
Julie
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View My Other Herb Garden and Project Pages:

AND,

AND,

AND,

AND,

AND,
Julie’s Backyard Wildlife and Gardening Blogging

AND,

AND,

AND,
Julie’s Backyard Wildlife and Gardening Blogging Continues

AND,
Julie Barefoot In The Backyard

Be Sure To Get Your Toes Dirty!
Julie
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