Tag: Julie Lancaster-Whann

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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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

 

 

 

 

 

UNDER CONSTRUCTION

 

 

MUSTARD

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Day 2

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Day 5

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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.) —————————————————– Easter, 1970 Me, my little brother Johnny and my mother, Mary Keith in our front yard in Dahlonega, Georgia. (Although my mother does…

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! 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 post. —————————————————– Our Rise and…

Kayak Weeki Wachee Springs, Florida

Kayak Weeki Wachee Springs, Florida

        Me, Taking a Kayak Photo Making Plans for our Mermazing Kayaking Trip to Weeki Wachee Springs Me, Taking a Kayak Selfie ———————————————————- Rise and Shine Kayaker’s Breakfast Today we will be spending our day kayaking Weeki Wachee Springs in Central Florida. …

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

          UNDER CONSTRUCTION

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 ———————————————————- ———————————————————– ———————————————————— ——————————————————————- ————————————————————— Roasting Pearls on the Grill ——————————————————— ——————————————————– Clutching My Pearls!!!! (Pearl Onions, that is.)  🙂                    

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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July 2020

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June 2020

Although I do have a few doctor appointment’s written on this calendar, I will be cancelling both of them.  I just don’t feel comfortable getting back out there as yet.  Neither should you!

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June 30, 2020

What I am working on right now:

Pork, Sausage, and Mustard

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June 28, 2020

I just finished updating my personal blog:

Julie 2020 Blogging

AND,

We just posted another sandwich recipe on:

Sandwiches, Between The Slices

AND,

I just updated:

My Love Affair With All Things Asian

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June 26, 2020

I did a write-up for:

My Love Affair With All Things Asian

AND,

I just made an update to my:

The Pot Thickens, Musings of an Amateur Cook

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June 25, 2020

Julie’s Backyard Wildlife and Gardening Blogging

AND,

We just finished doing another recipe write-up on our:

Italianate Tre

Fried Eggplant Sandwiches w/ Basil Butter

 Julie’s Fanned Sandwich…

…..Gordon’s

I also added a few more photos of other recipes listed on the post.

And we do still have one more recipe that we plan to make for this post and then it will be complete.

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June 24, 2020

I’ve updated and finished, for now,:

Julie’s Cooking

I’ve also updated the Home Page, and I’ve been repairing some of my old blog posts that needed that attention.

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June 22, 2020

Our 35th. Wedding Anniversary

I came across this needlepoint which I think was done by my old friend Judy from Sevierville.  I had forgotten all about it.  It is very beautiful.  She took the time to make it.  No one does that nowadays.  No one bothers.

35 years.  So hard to believe that we have been married for so long.  Just yesterday we were young but not anymore.  🙂  Gordon is preparing a nice meal for us, and for Brodie and Mackenzie.  I’ll bring it to you soon.

Oh, and I created a new post today:

Asian Steamed Buns

Brodie’s Bao Buns vs. Gordon’s Manapua  🙂

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June 21, 2020

Happy Father’s Day Gordon!

AND,

I finished our:

Kayak Weeki Wachee Springs, Florida

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June 20, 2020

I just finished adding a breakfast to our:

Rise and Shine

I call it our Rise and Shine Kayaker’s Breakfast. 

We made them one morning on our way to Weeki Wachee Springs for a 6 mile trip by kayak.

Easy, Healthy, Delicious!

AND,

I added something new to:

Meet Sparky and Spooky

More Delicious Yam Jerky!

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June 19, 2020

Today is Juneteenth

(If I am going to acknowledge some Mexican holidays throughout the year then I need to also acknowledge some African-American’s as well.  Because all of us need to do better.)

Click Here For:  What is Juneteenth

I also just finished updating my personal blog:

Julie 2020 Blogging

I am also currently working on:

Kayak Weeki Wachee Springs, Florida

I’ll let you know when I’ve finished.

Julie

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June 13, 2020

More recipe write-up’s……

Italianate Tre

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June 10, 2020

I just finished working on updating:

SOUP

AND,

Shoo Fly Pies

AND,

Julie and The Magnolia Tree

AND,

Julie’s Backyard Wildlife and Gardening Blogging

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June 8, 2020

I have updated my:

Meet Sparky and Spooky

AND,

Sandwiches on the Grill

 

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I am also currently working on:

SOUP

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June 5, 2020

I have finished my:

Italianate Tre

Although I will be adding two new recipes to it soon.

AND,

The Pot Thickens…  Musings of an Amateur Cook

I added another entry.

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June 2, 2020

I’ve been updating my:

The Pot Thickens…  Musings of an Amateur Cook

AND,

I just updated my:

Julie’s Backyard Wildlife and Gardening Blogging

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June 1, 2020

I Updated My:

Julie Vintage and Treasure Hunting Continues…

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May 2020

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May 31. 2020

I’ve been updating my:

The Pot Thickens…  Musings of an Amateur Cook

And,

On Being An Empath Part 2

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May 29, 2020

I just started a new post today:

The Pot Thickens…  Musings of an Amateur Cook

I also updated the Home Page.

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May 27, 2020

We just updated our:

Santa’s Elves Kitchen Favorites

With 2 new edible gift recipes.

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May 25, 2020

Memorial Day

This year we didn’t want to create some elaborate meal for the holiday.  We just wanted to do something simple, healthy and tasty.  Our delicious grilled veggie sandwiches with potato salad, grilled cherry tomatoes, and our homemade pickles, was delicious!

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Memorial Day Grillin’

Superb!

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I just updated my:

Julie’s Backyard Wildlife and Gardening Blogging

AND,

Julie Vintage and Treasure Hunting Continues…

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May 23, 2020

I updated my personal blog:

Julie 2020 Blogging

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May 22, 2020

I have added another recipe to my:

Julie Whann Way Mexicana Tres