Tag: Julie Lancaster-Whann

Hey Family Guy!  Get a CLUE for Halloween!

Hey Family Guy! Get a CLUE for Halloween!

        UNDER CONSTRUCTION ———————————————————- Family Guy Introduction   Gordon as Peter Griffin   Julie as Lois Griffin Sparky as Vinny Filipeli Spooky as Stewie Griffin Peter Justin Griffin              

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

                Happy Thanksgiving or Feliz dia de Accion de Gracias My Corn Husk Dolls Our Mexican Inspired Roasted Chicken and Vegetables Because it was just going to be the two of us, Gordon and Myself for Thanksgiving this…

Picnic’s

Picnic’s

 

 

 

 

 

 

PICNIC

Labour Day, 1955

(A.K.A. Labor Day.  I guess we dropped the “u.” 

That is very American of us to drop those extra letters we don’t need.)  🙂

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PICNIC

Starring Kim Novak and William Holden

(And a cast of many more.)

(I love the Chinese lanterns)

A handsome drifter arrives at a small Kansas community just in time for a nice Labo(u)r Day picnic and apparently causes quite a stir with a few of the local’s.

My mother’s friend Judy Ballard Dempsey would always tell me that this is the movie she watches every Labor Day.

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Even though the movie was filmed in 1955 and I wasn’t born until 1961, it still harkens back to me of those picnic’s past when I was a young girl growing up in the south.  The linens, the clothing, women wearing pretty dresses, men wearing white suits, the ladies working on their needlepoint in between tending to everyone where the food and drink are concerned.  The lake, the boats, the bank, the levy, the picnic baskets, the picnic thermos, the picnic foods, the cakes, and my grandmother scolding me because I had kicked my shoes off and I was running around barefoot in my pretty dress and according to her ‘ladies don’t act that way’.

I was also still required to ‘ sit up straight’ even when eating at a picnic table.

I miss those days.  Not just the picnic’s but the beauty of the south.  The ladies sitting in the shade underneath those beautiful trees fanning themselves on that hot Georgia day.  Hearing them hollar at the boys for getting their britches dirty with that red Georgia clay.  They knew that stain wouldn’t come out.  The boys either had their britches stained with grass or that beautiful red Georgia clay.  As for me, you could always find me wading in the water skipping stones.

To me a picnic isn’t just about the food.  It’s about finding the right picnic spot.  Using the prettiest linen’s.  Usually hand embroidered by my Great-Grandmother Honnie.  Playing in the creek.  It never mattered to me how cold the water was.  I could stick my barefeet into freezing cold water and I was happy just to be splashing around and finding pretty rocks.

A picnic to me is a trip back in time visiting those that have long gone, but never forgotten.  As long as I am alive they will be too.  So, would you like to go on a picnic?

Load up the car.  I’ll be along in just a minute……

Julie

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OUR LABOR DAY PICNIC

Let’s Start First With Dessert

Julie’s Red Velvet Stuffed Cherry Cake with Vanilla Frosting and Cherries, Flowers

Isn’t it pretty?  Well, I obviously think so.

I am no cake maker or decorator.  I use a ready made Betty Crocker cake mix.  And up until my 40’s I honestly thought that was the definition of cooking from scratch…..

All of my cake pans are different sizes.  I just use what I have and to dress it up I’ll add this or that.  I always start out trying to make it perfect and then it just sort of unfolds into something a 7 year old would do.  So, I decide to just please that 7 year old inside of me and I make it a bit tacky.

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I remembered the White Chocolate Bark with Cherries

I had forgotten to add them.

Makes the Cake Look More Decadent

Delicious!

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PICNIC Recipes will start right here!

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Gordon’s German Potato Salad

Julie’s Ham Salad

Julie’s Chicken Salad with Grapes and Pecans

Julie’s Deviled Ham Deviled Eggs with Bacon

 

 

 

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Pickled Purple Pearls

Pickled Purple Pearls

        ‘Tis The Season…. …For Making Delicious Edible Gifts Julie with Red Pearl Onions How About Pickling Some Purple Pearls? Actually, they are known as Red Pearl Onions, they just look Purple to me. I think they are beautiful.  Who wouldn’t be…

Barefoot Beach Teas

Barefoot Beach Teas

        Welcome to Barefoot Beach Teas I got the idea about 3 years ago to create a nice tea and have it look like the beach.  I even thought of putting some sort of seashell candy inside of the tea so that…

Captain’s Galley

Captain’s Galley

 

 

 

 

 

UNDER CONSTRUCTION

Summer Seafood, Sides, and Salads

Summer Seafood, Sides, and Salads

        I SEA You’ve Caught Us! Enjoying a Summer of Seafood, Sides, and Salads We decided to start another seafood webpage.  If you would like to check out our other one, then click here: Gordon and Julie Seafood We plan on bringing…

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

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

        Amity Island Welcomes You We are Gordon and Julie 1975 ———————————————————- Enjoying my Shark Tea and a good book. —————————————————— Salt Water Taffy I have had a love affair with Salt Water Taffy at the shore my entire life.  It’s tradition. …

Asian Steamed Buns

Asian Steamed Buns

 

 

 

 

 

UNDER CONSTRUCTION

 

 

 

 

 

 

 

 

The Pot Thickens…  Musings of an Amateur Cook

The Pot Thickens… Musings of an Amateur Cook

          Hi!  Welcome!  So happy to have you here! My name is Julie Lancaster-Whann and welcome to my: The Pot Thickens…  Musings of an Amateur Cook So, what makes me an ‘Amateur?’  Easy!  I don’t get paid! And, because I don’t…

A Star Wars CLUE For Christmas

A Star Wars CLUE For Christmas

      UNDER EMPIRE CONSTRUCTION                                               ————————————————————-   ————————————————— ——————————————————–   ————————————————— May The Force Be With You, Always.      …

Mother’s Day on the Lanai

Mother’s Day on the Lanai

 

 

 

 

 

 

 

UNDER CONSTRUCTION

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy Mother’s Day,

Julie

Grillin’ With Gordon and Brodie at Home, Mackenzie’s Birthday

Grillin’ With Gordon and Brodie at Home, Mackenzie’s Birthday

        Hello Welcome to our Backyard Lanai This is where we spend a lot of our time in the spring, summer, and autumn.  It is a nice big area where we can spread out and entertain, even if it is just for…

Pork, Sausage and Mustard

Pork, Sausage and Mustard

        Welcome to Pork, Sausage and Mustard From the Kitchen of……. Gordon and Julie Today, we will be making MUSTARD, and lots of it! At this writing we are in the middle of a pandemic, the Coronavirus/Covid 19. Gordon and I decided…

From The Smith House to The Whann House, For Easter

From The Smith House to The Whann House, For Easter

 

 

 

 

The Smith House History Cookbook

(Only in the south do you find teaspoons.  Especially in silverware sets.)

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Easter, 1970

Me, my little brother Johnny and my mother, Mary Keith in our front yard in Dahlonega, Georgia.

(Although my mother does look like an airline stewardess here.)

Me, and Baby Johnny in our Front Yard in Dahlonega on our way to Church.

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We lived in Dahlonega, Georgia for about 3 years when I was a girl.  I was 7 when we moved there and 10 when we left to move to Roanoke, Virginia.  This was in the late 60’s- early 70’s.  My step-father was the only doctor in the small town, he even made house calls.  Something unheard of in our ‘for profit’ healthcare system we have now.  He liked being a big fish in a small pond.  My brother Johnny was born there when I was 8.  I was happy there.  I think we all were. 

One special memory I have of Dahlonega was this restaurant called, The Smith House.  It was unlike other restaurants at the time.  There was no menu for you to order off of.  You would enter the restaurant while being greeted with what was quite a nice tradition at the time called ‘Southern Hospitality.’  Things are a bit different in the south now but I did get to live through a time when the south was hospitable.  They would sit you down next to another family that you didn’t know.  If you had a large group then you got a table to yourselves, but if you were a family of 2, or 3, or 4, then you would get seated next to another small group of people.   We would introduce ourselves to our fellow diner’s and the polite conversation would ensue while we waited for our food to arrive.

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Family Style Dining

(I do love that the bread basket in the photo at right is empty. 

Looks like I’m not the only one that loved those dinner rolls.)

The food is cooked fresh everyday in the kitchen and placed into bowls and platters and set on the table in front of you.  You had no say on what they placed in front of you.  At least that is how I remember it at the time.  You would then serve yourself and pass the bowls around to the other people at your table.  When you ran out of mashed potatoes you would motion to the waitress and she would disappear into the kitchen and return with a heaping bowl full to place in front of you for you to enjoy.  It was all southern cooking.  Probably very plain in taste by today’s restaurant standards but the food was delicious because you were tasting the food.  Not tons of spices or sauces. 

Salt and pepper, butter,

bacon grease, lard, and gravy

were all you really needed to season your food.

  At least that’s how we liked it in the south.

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There’s Gold in Them Thar Hills!

I can’t talk about Dahlonega without mentioning it’s gold mining past.  It was during The Great Gold Rush to California that gold was discovered in Dahlonega.  To prevent the residents of Lumpkin County from leaving, the mayor of Dahlonega said to his residents not to leave because, “There’s gold in them thar hills!”

Most people have heard that quote before but hardly anyone knows who said it.

My family and I used to go spelunking and panning for gold when we lived in Dahlonega.  I never found a nugget just lots of gold flakes that were put into a vial of water and worn as a necklace.  But we have certainly prowled our way through many caves in our spelunking adventures.  My mother has all those photos. 

I can also remember us driving up through the mountains and pulling over to the side of the road where I was handed a paper cup by my mother telling me to pick up those Garnet Nuggets because they were everywhere.  So, we climbed steep embankments and started looking through the dirt finding them.  I don’t remember how they knew they were all over that embankment but we got quite a haul that day.  And I believe for my following birthday I was given a rock cleaning and polishing kit.  It was a machine and was very loud so we set it out in the garage, but the rocks came out all smooth and shiny.  I even have a few of those stones that we had placed into jewelry.  They are somewhere in my house.

Spelunking, Panning for Gold, those were the days!

Mary Keith, my mother, and Me

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When you drive through Atlanta you will see the Georgia State Capital building and it’s gold dome with gold from Dahlonega.

Georgia State Capital Dome

Atlanta, Georgia

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My one food memory that I have from Dahlonega, and The Smith House were their Dinner Rolls.  Rolls were my food!  As my Grandfather used to say, ‘All Julie cares about eating are rolls, rolls, and rolls.

The Smith House made the best rolls I have ever eaten in my life and it occurred to me to look online and see if the recipe was out there for me to make them myself.  That is when I spotted their book online and of course, I purchased it.

The Smith House History Cookbook

Of course I am enjoying reading a bit about the history.  Some things I knew and other’s I didn’t.

But what I am enjoying the most are the recipes listed throughout the book.

The Recipes!

There are many and I am not going to post them all but the one that I was THE most excited to find…..

IS………..

THIS ONE!

Smith House Yeast Rolls!!

YES!  YES!  YES!!!

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This entire Easter Dinner is based on these.

Smith House Recipe Yeast Dough

(Waiting for the dough to rise.)

Made by Brodie and Mackenzie

The Smell is Amazing!

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I made sure the basket was sitting right next to me on our Easter table.  🙂

The rolls were delicious!  They tasted a bit like I remember and Brodie and Mackenzie had never baked bread before so taking all that into consideration they did a wonderful job, but the rolls that I remember had probably been made hundreds of times by the same women in that Smith House kitchen.  They had perfected a technique that they probably had no idea that they had.  Just handing out a recipe doesn’t mean that we will be able to recreate it exactly as they did.  But I was given a delicious taste of a happy childhood food memory that I have carried with me from the age of 7 and I do appreciate that.

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Me, on a swing with Anne Catherine Folger in Dahlonega.

(She’s the pretty one.  I’m sticking my tongue out.)

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Sequoya’s Alphabet

(The photo above is a post card that my Grandmother sent to us from Las Vegas in 1992.  It depicts Indian symbols and their meanings.  There is a section in the Smith House History Cookbook that speaks of Sequoya (Sikwayi) and his Alphabet.)

The Indian Tribe that we most know of in the state of Georgia is the Cherokee Nation.  Sequoya’s mother was Cherokee and his father was white.  Sequoya was most impressed that the white man could “put talk on paper.”  The Cherokee Alphabet was invented in 1821.  Sequoya created an alphabet of 86 characters.  The English Alphabet only has 26 letters.  The Cherokee Nation embraced Sequoya’s Alphabet.

I grew up in a family that loved our Native American’s and we were taught quite a bit about them.  My parents admired them for the great people that they were and are, and they passed that down to me and all 3 of my brother’s.  We have spent many a family vacation visiting Indian Reservations throughout our country, in the south as well as out west.

This is me, July 1969.  I don’t know where we are here but I know that my Grandfather took the photo.  I also remember him buying me that necklace.  🙂  I am with a Native American Chief here.

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Sadly, the Trail of Tears started in my hometown of Rome, Georgia.  But, I was happy to see Sequoya included in this Smith House History Cookbook.

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I wanted to add that this Easter Dinner wasn’t just about remembering The Smith House, it was also about remembering all my childhood Easter’s with my Grandparents and Great-Grandparent’s.  Adding the table extensions to the dining room table in order to seat 8-10 instead of 4.  The dining table pad that would be placed on top of the table.  The white linen tablecloths ironed to perfection, same with cloth napkins.  The beautiful China bowls and platters set on the table filled with delicious southern, and northern cooking.  (I had Yankee relatives too.)  Shhh….  🙂

Remember the crystal goblets, and let’s not forget the silver that would be polished a week or so in advance so that everything gleamed and sparkled on our Easter table. 

That is why this year I wanted for us to eat all those delicious southern foods that I grew up with.  Some cooked their way, and some cooked our way.  I did use the Smith House cookbook as a template for the foods I wanted on our table although the only recipe we followed from the book was for the yeast rolls.  At least, so far.  Rediscovering traditional southern cooking has been something I have been doing for the last few years.  It is fun to try the newest cooking trend but that is all they ever seem to be.  Trends.  I guess where food is concerned lately I’ve been more interested in going home.

Me, playing on my tire swing in our backyard in Dahlonega.  And me with our dog Little Bit.  Sadly, the neighbor right in back of us, the Whitmyer’s didn’t like our dog so the man took him away one day and left him in the mountains to die.  That is what I was told by my mother.  So, on that happy note…..

Happy Easter,

Julie

Oh, and P.S.  Former President Jimmy Carter has eaten there.  He was born and grew up in Plains, Georgia.  His family were the only white people in that small town.  He didn’t see his first white person (other than his immediate family) until he was 14.

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Our Easter Table

Easter Baskets Adorn

(Along with the GOLDEN EGG.  Something I never found at childhood Easter Egg Hunts.)

Our Extended Lanai

Living in Florida does give us an advantage to enjoying outdoor life throughout the year.  I knew that I wanted us to eat outside and enjoy our spring weather before our hot summer arrived.  I also knew that I wanted to make the best of this Easter and just enjoy our lovely holiday while in lockdown due to the Coronavirus.  It was just the 4 of us, Gordon, myself, our son Brodie, and his girlfriend Mackenzie.

I knew that I wanted to use all the old linen tablecloths and napkins that belonged to my Grandmother and Great-Grandmother’s.  I knew that I wanted to use my Grandmother’s silverware.  I knew that I wanted our food put into some of the platters and bowls that once belonged to them as well.  I knew that I wanted to set a formal table but also bring it into my tastes.  I knew that I wanted to make it formal but also fun and casual all at the same time. 

I knew that I wanted for us to cook the foods that I remember from my youth, but I also knew that I wanted Gordon to create something new and tasty at add to our traditional southern menu.  And he did!

When in Lockdown Fake Flowers work Nicely

Brodie and Mackenzie with Sparky and Spooky

Julie and Gordon

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I would like to introduce you to:

Our Easter Menu

Bone In Pork Roast

Mashed Potatoes with Carrots

Macaroni and Cheese

Green Beans with Blue Potatoes

Corn and Creamed Corn

Purple Beets

Lima Beans

Sea Island Red Peas and Ham

Roasted Brussel Sprouts

Grandma Nell’s Squash Casserole

Yeast Rolls

Gravy

Julie’s Deviled Eggs

AND,

A little something for the Easter Bunny!

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The Iced (melted) Tea Table

(Served two ways:  Sweetened, or Unsweetened.)

I knew that I wanted to honor my past by having what every edible function I had ever been to in my life had, Sweetened, or Unsweetened Iced Tea.  Usually with a little card in front of the pitchers letting you know which one was which.  Something I didn’t have time to make prior to this dinner.  But the two pitchers do represent the only two selections in the south.  🙂

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Traditional Place Setting

I enjoyed getting out the China and Silver.

  No crystal goblets though.

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Gordon’s Bone In Pork Roast Cooked on the Grill

Gordon Carving our Bone In Pork Roast

Looks delicious, doesn’t it?

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Our Easter Table

Of course my Deviled Eggs took center stage.  Easter is all about the eggs.

  I placed them over a pretty spring wreath that I had.

Another thing I love about Easter is that even the foods are very colorful with all the colors of spring. 

As if the Easter Bunny had painted them himself.

Mackenzie and Brodie Digging In

Gordon and Julie Ready to Feast

My, Julie’s, Dinner Plate and Place Setting

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Another Southern Reminder…….

My Honeysuckle Vines

  I am just waiting for the blooms to emerge.  Having grown up in the south most every property had Honeysuckle growing, whether it was crawling all over fences, gates, trellis’s, it was everywhere most of the time growing wild.  It was also overlooked as being some weed and not really appreciated.  Same with grape vines that grew everywhere.  My friends and I would always pick the blossoms off the Honeysuckle Vines and place the sweet stem from the bottom of the blossoms in our mouth and suck out to taste the sweet nectar.  I still do whenever I see the vines growing.

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Easter Baskets Filled with Goodies

It wouldn’t be Easter without a Chocolate Bunny, or two. 

I did manage to get my hands of two Easter Lily plants for this Easter.

Oh, and see the picnic basket in front of the table? 

I made that when we were living in Hawaii.  It only took me a few hours.

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The Dessert Table

(We don’t have time to make everything from scratch.)

3 small pies that we bought from the grocery store and had delivered.  1 peach and 2 apple.  I thought they looked plain so I opened our stash of Easter candies and doctored them up a bit.

China plate, Silverware, Magnolia Tree wreath, old Chandelier, Lacey Basket Liner, and a hand drawn in pastels picture by our daughter Veronica that I wanted to include here.

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UNDER CONSTRUCTION

Into the Kitchen

RECIPES START HERE!

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Making Southern Iced Tea

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Spooky and Sparky love being in the kitchen with us when we are cooking.

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Gordon’s Bone In Pork Roast

We Make TWO!

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Ingredients:

2x ~6lb. Bone in Pork Roasts

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

Let the pork roasts come to room temperature.

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

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

Here is a picture of the spices I used. 

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

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

  Do this on all sides of the meat.

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

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

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

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

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

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

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

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

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Leftovers…….  🙂

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Macaroni and Cheese

 

 

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Cute Spooky and Sparky Doggie Break

w/ their Stuffed Critters

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Breakfast With Brodie and Mackenzie

Breakfast With Brodie and Mackenzie

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

Fruit

Fruit

        Dessert, Anyone? I made a Fruit Salad yesterday and I was just fixing to spoon some over a nice Pound Cake I bought. Would you care to join me? ———————————————————–   There is nothing prettier to me in the Spring and…

Santa’s Elves Kitchen Favorites

Santa’s Elves Kitchen Favorites

 

 

Merry Christmas

 

Hello

My name is Julie and I am 59 years old. 

I first met Santa when I was 2 year’s old at Riches Department Store in Atlanta, Georgia and I’ve been a big fan ever since.

Gordon and I have been working with some of Santa’s Elves to come up with, and to create some lovely ‘Edible Gift’ recipes for Christmas.

In An Elvish Kitchen

IN SANTA’S WORKSHOP

Welcome to Santa’s Elves Kitchen

The elves have been busy creating tasty tidbits in Santa’s Kitchen to place underneath the trees of all the good parents of boys and girls for Christmas.

Here are some of the elves favorites:

Baked Olives

And,

Santa’s Elves Favorite Honey/Walnut/Thyme/Lemon Cheese Topping

Excellent on Brie

Sweet Holiday Gift Idea

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Our Appetizer Platter

Consists of our Honey/Walnut/Thyme/Lemon Cheese Topping

Delicious,

Perfect with our…..

Date Nut Peanut Butter Liquor and Coconut Balls

Perfect Holiday Favorites

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I believe that Santa approves.

After all, he didn’t check the Naughty box, but I also see he didn’t check the Nice box either? 

Hmmm…?

I’m sure it’s just a mistake.  🙂

They’ll get around to it eventually.

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I decided to make the elves a cake as a thank you,

although I don’t think they know quite what to think of it?

If you however, would like the recipe:

Click Here For:  Kitchy Kristmas

Happy Holidays!

Julie

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Recipes Start Here

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Oven Baked Olives

Ingredients:

(I eyeballed this recipe and just threw it together.)

Variety of Olives

Here I used Garlic Stuffed Olives, Green Olives, Black Pearl Olives, and Kalamata Olives

Fennel Seeds

White Peppercorns

Extra Virgin Olive Oil

Fresh Rosemary and Sage Herbs

(Add sage once olives are out of the oven.)

Handful of Small Red Peppers

The first thing I did was to drain all my olives and place them into a  bowl.

Fennel Seeds

Olive Oil, Herbs, White Peppercorns

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This is about taste and what you prefer.  I added about a tablespoon of Fennel Seeds and just enough EVOO to coat all the olives.  I placed everything into a cast iron pot and placed it into a 350F oven for about 25-35 minutes or so.

I just added enough fresh rosemary and red peppers as an accent to this.

Into the Oven They Go

The cooking time will depend on how many olives that you use.  I baked them for about 25 minutes and then removed them and gave them a good stir, then placed them back into the oven for an additional 10 minutes.

Remove from oven, add your Sage Leaves and some more fresh Rosemary, let cool, then eat!

Looks a bit like Christmas, doesn’t it?

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Honey/Walnut/Thyme/Lemon Cheese Topping

Ingredients:

4 Cups Roasted Walnuts

3 Cups Honey

1 Cup Olive Oil

1/2 tsp. Freshly Cracked Black Pepper

1 tsp. Salt

Rind Strips of 3 Lemons

Juice of 1 Lemon

6-7 3″ Sprigs of Rosemary

6-7 3″ Sprigs of Thyme

4-5 Whole Dried Chili Peppers

1 tsp. Saffron Threads

Using a sheet pan, roast 4 Cups of walnuts at 300’F for about 5 min. or until lightly roasted.  Roasting the walnuts deepens their flavor and complexity while giving them a crispier texture, which is one of the reasons we add them to our recipes.

Spread them evenly over the pan and toss part way for even cooking.  Nuts in general will burn quickly, so watch them very carefully during this procedure.  A good indicator to the nuts being done is you begin to smell them.  Remove them from the sheet pan when done to stop the cooking process and place them in a bowl and let the nuts cool slightly.

 

Here I am adding the cooled nuts into a bowl to stop the cooking process.

Place ~1 Cup of the nuts on a cutting board and chop slightly.

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Place your honey into a separate medium sized bowl.

Add your olive oil into the bowl with the honey.

Now, add your pepper and salt to the mixture.

Whisk all the ingredients well.

Pour your honey and oil mixture into the bowl of roasted walnuts.

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Using a rind tool, place your lemon rind into the bowl.

Juice half of your lemon into the bowl.

Beautiful Rind

Add your Rosemary sprigs to the bowl, cutting them if necessary to make them ~3″ in length.

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Add your Thyme sprigs to the mixture and taste the ingredients.  Here, I felt it needed more lemon as the acidity gave the mixture a bright fresh taste, so I added more lemon juice.

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Add your whole dried chili peppers to the mixture.

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Then add your Saffron threads to the mixture.

Clean enough jars to hold the mixture. 

We use the dishwasher on a high heat and drying setting to accomplish this.

Place the mixture into the jars as shown and seal with lids.

Keep in a Cool Place

Enjoy!

Thyme Christmas Tree

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Date Nut Peanut Butter Liquor and Coconut Balls

California Medjool Dates

(These are some of the best dates we’ve ever eaten.)

Ingredients:

4 Cups Walnuts – save 2 Cups for Toppings

1 Cup Old Fashioned Oats

1/2 Cup Peanut Butter

1/2 tsp. Salt

2 tsp. Vanilla

1/2 – 3/4 Cup of Honey

Pancake Syrup – Pictured but not used

~20 Pitted Dates

2 Shots Screwball Peanut Butter Whiskey

1/2 Cup Unsweetened Shaved Coconut

Using a sheet pan, roast 2 Cups of walnuts at 300’F for about 5 min. or until lightly roasted.  Roasting the walnuts deepens their flavor and complexity while giving them a crispier texture, which is one of the reasons we add them to our recipes.

Spread them evenly over the pan and toss part way for even cooking.  Nuts in general will burn quickly, so watch them very carefully during this procedure.  A good indicator to the nuts being done is you begin to smell them.  Remove them from the sheet pan when done to stop the cooking process, place them in a bowl and let the nuts cool slightly.

Place the roasted nuts into a blender or food processor.

Old Fashioned Oats

Add your Old Fashioned Oats to the blender with the walnuts and blend into a fine grind.

Remove half of the mixture and place into a bowl.

Add your peanut butter to the remaining mixture within the blender.

Now, add your salt and vanilla to the blender…

and then your honey.

Now, add your pitted dates.

Then your peanut butter whiskey to the mixture.

Blend the mixture slightly to mix.

Add back in the halved mixture of ground walnuts and oats.

Blend the mixture until the mixture is well combined as shown and place into a bowl.

Remove one Tbsp. of the mixture and roll it between your hands to form a ball.  Place the balls on wax or parchment paper.

Using a baking sheet, roast your shaved coconut in a 300″F oven, stirring occasionally until golden brown.

Roast the other 2 Cups of walnuts as before, then chop some finely keeping the whole ones.

Top some of the formed balls with whole walnuts as shown.

Place your chopped walnuts and roasted coconut into separate bowls.  Roll the nut balls into the roasted nuts or coconut as shown pressing firmly so the toppings will stick.

Ready to Serve

Store in a refrigerator or in a cool place.

Merry Christmas,

Julie and Gordon

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If you would like to check out some of our other Edible Gifts posts:

Gordon’s Award Winning Christmas Cookies

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Florida Christmas Cranberries

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Christmas Gifts From The Garden

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Delicious Christmas Gifts

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Seasonings Greetings

 

 

 

 

Rise and Shine

Rise and Shine

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

Kayak Weeki Wachee Springs, Florida

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Valentine’s Day

Valentine’s Day

 

 

 

 

 

Happy Valentine’s Day

I have always loved Valentine’s Day.

Probably because my birthday is the day before and I’ve always had these two great days together.

I had many birthday’s that had Valentine themes with Cupids and Red Roses, Hearts and Red Velvet when I was growing up.

 

Just a few past birthday’s with cake and ice cream.

Some of my birthday’s from when I was a young girl.

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The little dolls and trinkets you see here were gifts to me when I was young.

It wouldn’t be Valentine’s Day without a box of Chocolates.

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This year we decided to try our hand at a Valentine’s Day treat,

Cherries Jubilee

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We made our version of this famous dessert very easy. 

All the beauty and taste without a bunch of fuss or expense.  Here is what we did……

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Our Ingredients:

2 Boxes of Sugar Free Brownie Mixes, (and the package ingredients of eggs, water, and vegetable oil.)

2 Jars of Maraschino Cherries, drained (preferably without the stems.)

Can of Cherry Pie Filling, any brand you prefer.

Cupcake Cups

Sugar Cubes

White Rum, 4 T.

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My Baking Pans lined with Cupcake Cups

(Just in case you are wondering what those spikes are in my muffin tin on the left in the photo above, it is a special tin that you can place something on that spike and keep it secure while you pour your batter around it.  But here it isn’t necessary as I like the cherries to float around the cupcake cup and  not be so stationary.)

Each brownie mix called for one egg.  I was so impressed with how strong this little egg was.  That has to be the toughest membrane I’m ever come across.  And of course I removed all the shells and didn’t add them to the batter.  I just liked the shot of the tough egg in the batter, hence the photo.

I like these brownie recipes because they taste good and they are easy to make.

As usual I am always standing on the stool taking photos and it just wouldn’t be Valentine’s Day without red toes.  🙂

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I drained a jar of Maraschino Cherries of it’s juice and placed about 1-3 in each cupcake cup.

I then placed the Brownie Mixture into the cups over the Cherries.

Bake according to Package Instructions.

Letting them cool on a cooling rack. 

I did leave a few just like this as I thought they were perfect here.  🙂

I’m very excited for my Valentine Treat!

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Now it’s time to soak the Sugar Cubes in about 2 T. of White Rum. 

As many as you like.

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Time to heat up the Cherry Pie Filling in a pot on the stove top.

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While the Sugar Cubes are soaking in the White Rum it’s now time to add some to the Cherry Pie Filling.

Just add about 2 T. of the White Rum here and stir through.

It’s now time to place your Cupcake Brownies onto a nonflammable plate.

We are using a glass one for this.

Just spoon the Cherry Pie Filling over the top and let the goo run down the sides.  🙂

Like so……

Here Gordon is placing a White Rum soaked Sugar Cube on top of each Brownie.

I’m just gonna snack on these while I wait for the fireworks!  🙂

Now you add the flame!

It was subtle, but nice.  Had we used a higher proof of alcohol the flame would have been higher.

We hope your day was very SWEET!

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Pretty in Pink Hydrangea’s

(Find the Lollipop)

This was a dessert that I quickly whipped up by slicing a ready made roll cake and arranging the slices on a plate.  I then drizzled some raspberry jelly that I melted down in the microwave on top of the cakes and added some fresh raspberries.  Topped it off with some of my backyard orchids.

I think it’s look very beautiful!

This is a raspberry vanilla ice cream topped with some fresh raspberry’s and I also added some guava paste that I purchased at the Latin Supermarket, that I had chopped up into little squares.  It provided an excellent “chew” to the dessert.  That guava paste is also delicious on it’s own!

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Just a few of my Valentine goodies!

Happy Valentine’s Day!

Julie

Hearts in the Garden

 

Julie’s Southern Birthday Low Country Favorites

Julie’s Southern Birthday Low Country Favorites

      Birthday Sweet Beignets ——————————————————- A Birthday “Cake” of Crab Stuffed Beignets With My Magnolia Tree ——————————————————- Welcome to My Southern Birthday Low Country Favorites This year for my birthday my husband asked me what I wanted?  You see, we don’t normally eat…

Black and White Pearls

Black and White Pearls

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

Shoo Fly Pies

Shoo Fly Pies

 

 

 

 

 

Shoo Fly Pies

(Literally and Figuratively)

Gordon was born in Pennsylvania in 1965.  The Whann family grew up around the food and cultures of Pennsylvania.  Germantown, The Amish, The Pennsylvania Dutch, The Mennonites….  They had friends that had a restaurant in Ortanna, and Gettysburg, called the Dutch Cupboard,  where they would cook local Pennsylvania dishes specializing in their Shoo-Fly Pie.  Gordon has very fond memories of his “Uncle Sam” (that wasn’t actually his uncle, he just went to college with Gordon’s mother Sarajane.)  Gordon also remembers making Sauerkraut, and candles.  Gordon and his family enjoyed the Hay Rides and Gordon also witnessed his first pig being slaughtered.  Ahh…. the fond memories of our youth……

His parents would visit marketplaces that sold the local goods of the cultural peoples. 

My, Julie’s, family also visited Pennsylvania when I was a young girl.  We spent some time in Lancaster, Pennsylvania.  I remember seeing the carriages of the Amish people and how they don’t like their pictures taken.  I come from a family of photographers and we would have loved to have taken their photos but we did respect them and their cultures, and didn’t.

I myself remember visiting the marketplaces and my parents buying the local goods of canned jars of jelly’s, and of course, a Shoo Fly Pie!

A few years ago I told Gordon that we need to make his mother’s Shoo Fly Pie recipe that she got from the local Pennsylvania Dutch people for his birthday.  Seeing as how we both remember the pie from our childhoods, and his family culture of the Pennsylvania Dutch.  They were after all, Pennsylvania German’s.  There is a Pennsylvania German community that Gordon’s mother grew up in because of her parents.

History is always tied with food.  Family is always tied with food.  Culture is always tied with food.

Wilkom,

Julie and Gordon

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Pennsylvania Dutch Shoo Fly Pie

(This is Gordon’s mother’s Shoo Fly Pie recipe and although it is not the most delicious of this pie, it is probably the most authentic.  She got this recipe from the local women of the cultures of Pennsylvania that made this pie for generations.)

Pennsylvania Dutch Shoo Fly Pie

(I am going to write this exactly as my mother-in-law did on her recipe to us.  The only thing not authentic would be the ready made pie shell.)

1 (9 inch) unbaked pie shell

Crumb Topping:

1 Cup Flour

1/2 Cup Light Brown Sugar

1/4 Cup Vegetable Shortening

Liquid Bottom:

1 tsp. Baking Soda

1 Cup Boiling Water

1 Cup Golden Molasses (or regular molasses if you can’t find the Golden one.)

1/4 tsp. Salt

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Combine Crumb Topping

Ingredients in a small bowl and cut with a pastry blender until fine crumb.

(While preparing the liquid bottom, put the unbaked pie shell in a preheated 350F oven for 5 minutes to prevent the bottom crust from getting soggy.)

To make the liquid bottom, dissolve baking soda in the boiling water.  Add molasses and salt and stir until well blended.  Pout the liquid into the prebaked pie shells.  Sprinkle the crumbs evenly over the top.  Bake at 350F. for 40 – 45 minutes.

IMPORTANT NOTE:  Gordon’s mother just told us over the telephone that she would alternate the Molasses with the Crumb Topping while building up the pie before baking.  Kind of like layering.   We’ll have to try that next time.  🙂

She also said she would be sending some photographs for me to add here.  I’ll post those when I receive them. 

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Hexology

I, Julie, bought this Hexology book in Lancaster, Pennsylvania when I was a very young girl.  I also bought the cute little heart Hexology sign with the the birds that you see in the photo above and below.  The heart represented love, the two birds (Distlefink for good luck, TWO for extra good luck) are seen on quite a few of these signs although not exactly as they are painted on mine.  They represent harmony and happiness.

I actually did a book report on it for a Speech Class that I had.  I believe in 5th. grade but I’m not really sure.

I loved driving all over Pennsylvania and seeing these beautiful and colorful hand painted signs on barns, houses, businesses…..  They were so lovely!

The Pennsylvania Dutch are a very religious people, and also a very superstitious people.  (I think those two go hand in hand.)  The Hexerie, or Hex, were used to bring good luck, or scare off witch craft, to bring rain, sun, or fertility, strength in body, mind and character, etc….

Pennsylvania does have a very unique history and culture.  I told Gordon that he needs to pick his parents brains for all their unique Pennsylvania recipes of their cultures and past.  Such a rich history.  I hope that we can bring that to you very soon.  But until then, here is a classic Shoo Fly Pie for you to feast upon.

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Shoo-Fly Pie

Here is a picture of the ingredients which are listed above.

First mix your dry ingredients (flour and brown sugar) together in a bowl.

Then add your shortening and using a pastry blender, shown bottom left picture, cut it into the dry goods.  It is basically used the same way you would a potato masher.  The individual blades mix the shortening and dry ingredients together into little beads.

Here is a before and after shot after using the pastry blender.

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Next, add your baking soda to a measuring cup…

….and your salt to a medium bowl.

Now, add your Molasses to the bowl…

While the water is being heated to a boil, crimp the edges of the store bought crust to give it that hand-made touch.

Pre-bake the crust in the oven to keep the crust from getting soggy when the molasses is poured into it later.

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When the water is boiling, add it to your measuring cup with the baking soda.

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Now, pour the boiling water into the molasses and stir until well combined.

Here, you can see the baking soda reacting with the molasses.

Pour all the molasses into the pre-baked pie shell as shown.  My mother said a trick one of the bakers told her was to alternate the liquid and dry ingredients, as Julie talks about above.

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Now, spread all the dry ingredients over the entire pie evenly.

Adding the Crumb Topping

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Lastly, place the pie into the middle of the oven as shown.

When done, let the pie completely cool to let the molasses bottom solidify/slightly congeal.

Let Cool!

Shoo Fly, don’t bother me,

Shoo Fly, don’t bother me,

Shoo Fly, don’t bother me,

Cause I belong to Some-Bod-Y!  🙂

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Gordon and Julie

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P. BUCKLEY MOSS

Click Here For:  P. Buckley Moss

This is My P. Buckley Moss Wooden Trinket Box

(Front and Back)

I was thrilled to purchase it in 1996. 

It houses some trinkets of mine.

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Patricia Buckley Moss, otherwise known as P. Buckley Moss, is an artist in her 80’s who currently lives in Virginia.  She was born in New York City and raised in Staten Island.  She takes her life’s inspirations and puts brush to paper.  She is known for her love of the Amish and Mennonite people.

My mother-in-law, Sarajane Alderfer Whann, is a huge admirer of hers and has been collecting the art of P. Buckley Moss for as long as I have known Gordon.  That would be 38 years at this writing, 2020.

My P. Buckley Moss Crossed Stitch Patterns

I was thrilled to find them at a craft store in Rome, Georgia one summer.  Rome is my hometown.  Of course they were on the sale rack greatly reduced.  (The people of Rome aren’t exactly into the Amish and Mennonite communities.)

I love owning them even though I know I will probably never make any of them.

My mother-in-law Sarajane, is an expert at Crossed Stitch. 

We even have several that she has made for us and given as gifts through the years. 

It really is a dying art.

It was Sarajane that influenced me where P. Buckley Moss was concerned, and I decided that I wanted to collect a few of her things.  According to Sarajane, the reason that she was drawn to Ms. Moss is because she loved her stylized paintings of the Amish people and geese.  I was drawn to Ms. Moss because of my own experiences in Pennsylvania seeing the Amish and the Mennonite people at the country markets, and their charming horse drawn carriages as they would gallop on by down the roads.

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These are my framed P. Buckley Moss prints.  I purchased them at a very unique store in downtown Gatlinburg, Tennessee one Christmas when I was visiting some old friends in Sevierville.  I was excited to find them.  I took them and had them framed.  And now sadly, they hang in our toilet room in our bathroom because I just have no where else to put them.

I especially love this Georgia print as I am from Georgia and it does look a bit like Tara, the most famous fictional house in the south.

My little charming Christmas ornament that hangs on a lamp beside my bed.

Doei-Doei,

Julie

 

 

 

 

In a Christmas Pickle

In a Christmas Pickle

      From The Kitchen Of……. UNDER CONSTRUCTION ———————————————————- ———————————————————– ———————————————————— ——————————————————————- ———————————————————- Be Sure To Also Check Out Our: Pickled Purple Pearls —————————————————— AND, Black and White Pearls ————————————————————–       ————————————————————— Roasting Pearls on the Grill ——————————————————— UNDER CONSTRUCTION Clutching My…

Julie 2020 Blogging

Julie 2020 Blogging

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

Current Website Events

Current Website Events

 

 

 

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

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

Hello and Welcome to our Current Website Events

We actually have a few Bulletin Boards around our house. 

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

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

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

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Our Microwave/Our Bulletin Board

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

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

Kind Regards,

Julie and Gordon

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JULIE

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September 2020

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September 23, 2020

I just added an update to:

My Nifty Fifties

AND,

I also created a new post a few days ago:

Hey Family Guy!  Get a CLUE For Halloween!

Gigidy!  Gigidy!

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September 21, 2020

I just added a recipe to:

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

AND,

Julie Whann Way Mexicana Tres

It’s the same recipe…. so……

Easy Mexi-Corn Bread

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September 20, 2020

I just added to:

The Pot Thickens…  Musings of an Amateur Cook

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September 17, 2020

I added something to my:

Julie Vintage and Treasure Hunting Continues

I turned a vintage suitcase into a vintage jewelry box:

AND,

I added another blog entry:

Julie 2020 Blogging

AND,

I did add another entry to:

Remembering My Grandfather on Father’s Day

AND,

I also placed a few updates in my:

Julie’s Backyard, Wildlife and Gardening Blogging

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September 16, 2020

I just added an update to:

On Being an Empath part 2

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September 15, 2020

I added another blog entry:

Julie 2020 Blogging

AND,

Just finished:

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

 

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September 13, 2020

Grandparents Day

Miss you Grammaw and Granddaddy

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September 11, 2020

Patriot’s Day

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

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

AND,

I also added something to my:

Julie Vintage and Treasure Hunting Continues

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

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

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September 10, 2020

I added another blog entry:

Julie 2020 Blogging

 

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September 9, 2020

I just finished adding a recipe to:

Rise and Shine

AND,

I also added a new recipe to:

Autumn Pasta

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

This same recipe is also on our:

Italianate Tre

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September 8, 2020

I just created a new post today:

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

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

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

AND,

I also placed an update in my:

Julie’s Backyard, Wildlife and Gardening Blogging