Salt Rock Grill – BarefootInFloridaWithJulie.com

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Blogging With Julie Continues On

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Blogging With Julie Continues

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Look out for the Books!

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The End

Archives, Backyard Garden, Beachy Living, Blogging With Julie, Christmas & Holiday, Current, Florida Sights, Food & Drink, Front Yard, Gordon & Julie Food, Halloween, Home Life, Julie Vintage, Julie's Blogs, Outdoors, Sight Seeing Around Florida

by Julie Lancaster-Whann

An Old Florida Jezebel (Sauce)

(The picture above not only showcases my Old Florida Jezebel Sauce, I also depict our daughter Veronica’s art from when she was a Fine Arts student in college. Any chance I get to do that, I do!) Let The Sunshine In …

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by Julie Lancaster-Whann

A Labor Day Vacay Away

Labor Day Weekend (Friday – Monday) The Parrish Condo Our Destination On Our Way (Julie, Sparky, Spooky and Gordon) It’s The Florida Hillbillies! Headed Toward Indian Shores, Florida (In the rain.) 🙁 —————————————————————– ABBA, Of Course 🙂 Not till …

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by Julie Lancaster-Whann

Grillin’ Italian

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.

For example, tomatoes, mushrooms, garlic, olive oil, cheese, artichoke, eggplant, herbs, etc.

So, here we bring to you some of our favorite recipes that are Italian inspired for the grill.

We hope that you will enjoy them as much as we do.

Arrivederci!

Gordon and Julie

(Be sure to check back periodically to see what new we have grilled.)

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Grilled Colorful Bell Peppers with Mozzarella, Pesto, and a Basil Leaf

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Grilled Stuffed Portobello Mushroom Sandwiches w/ the Works!

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Grillin’ All The Peppers and Portobello Stuffed Mushrooms

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A Lovely Appetizer

Quinoa Stuffed Peppers with Feta and Spicy Pepperoncini Oil

(Baked in the Oven)

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Fresh Peppers

Sourdough Bread

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Our Sandwich Spread Ingredients

(For our Portobello Stuffed Mushroom Sandwiches)

This was a delicious sandwich spread and very easy to make.

My suggestion is to just eyeball the ingredients to your liking.

Of course you will need a Mayonnaise and a Mustard.

(I, Julie, used Dukes Mayonnaise and a Grey Poupon Dijon Mustard.)

I chopped some leftover Marinated Artichoke Hearts that we had in the refrigerator into small pieces.

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Just place the Artichoke into a bowl.

add some Mayonnaise and Mustard to your tastes.

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Grate in some Parmesan Cheese…

Stir Together

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Leftover Quinoa

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Beautiful Colorful Sweet Peppers

This was actually an afterthought.

We had some leftover Quinoa and these beautiful Sweet Peppers.

I, Julie, thought it would be great to stuff them with the Quinoa and bake them with some Cheese.

Here Gordon is slicing them down the middle and removing the seeds.

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Stuffing the Peppers w/ Quinoa

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The jar you see in the photo top left, is a favorite food of mine.

Cheese stuffed Peperoncini.

The oil has some heat and I love it! I will sometimes cut up other cheeses such as Manchego to marinate in that delicious oil. We don’t tend to throw it out. We use it whenever we can in our cooking and eating. Here I wanted it drizzled over the Quinoa and Feta Stuffed Peppers to be baked. Simply place them into a 350F oven for about 15 minutes or so until they are done to your likeness.

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Gordon Creating the Colorful Bell Pepper, Mozzarella and Pesto Appetizers

(This write up by Gordon)

Here, I am cutting our Bell Peppers into wedges using the natural curves of the pepper to hold the ingredients.

Now, lay the cut sections on a baking tray.

I like using the Fresh Mozzarella as it melts easily and tastes great.

Being pre-sliced is another good option.

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Use your knife to slice the Mozzarella sections to fit into the peppers.

Fill the pepper sections with the cheese as seen above.

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Jarred Pesto

Use about a tsp. of some nice Pesto to accent the Mozzarella as it needs some additional flavor.

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Here I scraped out the black gills of the mushroom with a spoon, as they don’t taste good when they are this big. I left the stem of the mushroom in, but it can also be removed and chopped up and mixed with the stuffing.

The Stuffing Ingredients for the Portobello Mushrooms

To make the stuffing we used Cream Cheese, Sharp Cheddar Cheese, Parmesan Cheese, Pecorino Romano Cheese. Fresh Garlic, Roasted Garlic, and Bacon. How can this combination of ingredients not taste delicious on anything?

To start, grate your cheeses into a large bowl

Sharp Cheddar

Now, add your Cream Cheese…

Then slice your Garlic thinly using as many, or as little as you like.

Once sliced, continue to chop them into a small mince.

Add the minced Garlic to the cheese mixture.

Chop the Roasted Garlic as well.

I like using the varied flavors of Garlic which make the stuffing mixture more flavorful in my opinion.

Add the Roasted Garlic to the bowl.

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BACON

Into The Microwave

We like to cook our bacon using this cup like device which keeps the cooked bacon away from the grease.

Using the microwave to do this is another plus!

Here are the results.

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We recently used most of the Grilled Artichoke Hearts which are in a nice seasoned oil. I thought it would be good to use this olive oil on the mushrooms to keep them from sticking and add some great flavor.

Use a brush to coat the olive oil onto the mushroom caps as shown above.

Here I am breaking up the bacon to place into the stuffing mixture. Be sure to taste the bacon to ensure it’s good!… Yeah right! Add some freshly cracked pepper then mix the bacon into the cheese mixture until well combined, then taste the mixture. You shouldn’t need any salt as the Parmesan Cheese and Bacon should have enough salt in them. Either way, add more ingredients as needed to suit your taste.

Use your best tool to load up the mushroom caps. Stuff them staying just below the stem as if stuffed too full, the cheese will run out creating a big mess.

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Here you can see all the items I am about to grill for this great meal.

I usually preheat the grill on high for about 5 min. then scrape off any excess items using a grill brush. Then I turn the heat down to medium and spray the grill grates with a high heat oil. Pam makes a brand especially for the Grill. Now, place your stuffed mushrooms on the main part of the grill.

I placed the stuff Bell Peppers on the top rack to bake.

When the mushrooms become pliable, remove them and place them back onto your baking sheet.

I then grilled the long sweet peppers for a few minutes on each side until they were soft and slightly charred on each side. When the cheese melts and the peppers are slightly softened, you can remove them and place them on a baking sheet. You may have to remove some liquid around the cheese during the cooking process or as least before you place them on the tray.

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Take the baking sheet and place the stuffed mushrooms under the broiler until browned as shown above. It will take a few minutes to broil them to this color.

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Here you can see the melted Mozzarella Cheese inside the pepper sections.

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The Sourdough Bread

Slice your bread loaf into sections about 3/4 of an inch thick as shown.

Use your broiler to toast the slices as shown on both sides.

To make this great sandwich, spread the Mayonnaise mixture on one side of the bread

Add some lettuce leaves, Green Leaf, Red Leaf, Romaine… etc then top with a stuffed mushroom cap.

Add a drizzle of Balsamic Vinegar and top with another slice of bread!

Here we basically did the same thing, but this time added some of the Grilled Sweet Peppers that were skinned and de-seeded!

Another great way to eat these great ingredients between two slices of bread!

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Here we garnished the Bell Peppers with some Basil Leaves.

You could also add a drizzle of Balsamic Vinegar to them.

What an excellent grilled Italian dinner!

CIAO!

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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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Cool Refreshing Summer

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Father’s Day Pizza Party

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00Whann Way Father’s Day

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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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Autumn Pasta

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Mother’s Day in the Garden

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Italian Naan Pizza

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Gordon and Julie Italian

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Amiamo I’italiano

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Grillin’ Italian

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Modern Day Mona (Lisa) Halloween

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Even More Italian (Just For You)

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Quickie Italian

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Tavolino Da Caffe Italiana (Coffee Table Italian)

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Click Here For: Pork, Sausage, and Mustard

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An Italian Natale

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Grazie,

Gordon and Julie

Archives, Backyard Garden, Current, Food & Drink, Gordon & Julie Food, Gordon's Blogging, Grilln' with Gordon

by Julie Lancaster-Whann

It’s a Mermaid Thing…

Just a Tails up, everything is going to be Mermazing…. What with the popularity of Mermaids now, I would like to welcome you. I love Mermaids! At this writing (2022) I am a 61 year old woman on the outside, …

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Pizza, Pizza

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 …

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by Julie Lancaster-Whann

The Chubby Mermaid

The Blue Sirenia

The First Launch of our Canoe

Sparky and Spooky

Sirenia: An order of large aquatic plant eating animals that includes the Manatees and Dugong. They live chiefly in tropical coastal waters and are distinguished by paddle like forelimbs and a tail flipper replacing hind limbs.

Hence, the name we chose for our canoe.

It was while we were out that we came across so many Manatee. Some swimming underneath our canoe. We would like to think that they were Christening it for us.

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The Manatee are Also Known as Sea Cows

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This Pretty Mama Put on Quite a Show For Us

She Was Cleaning/Scratching Herself on This Palm Tree

This is Hospital Hole where Manatees come to clean themselves. There is a place just a few yards from where you see this Manatee that goes down 141 feet. It is a sulfur mine. It helps to keep the Manatees clean. But this mama was swimming underneath the palm tree, and over the palm tree, scratching herself. That palm was really shaking too!

The reason we know the manatee above was a female is because she had her baby with her.

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Gordon and I Enjoying Our Blue Sirenia

We are on the lookout for a Manatee boat sticker to place onto our canoe but haven’t found on we like yet.

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Vintage Weeki Wachee Postcards

Wishing You Were Here!

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It All Starts Right Here, Planning Our Vacation

My Visual Aids

Books, Vintage Postcards, Vintage Hair Barrett’s, My Viewmaster Reel and Slides of Weeki Wachee Mermaids

Planning Starts With Making Lists

My Red Clipboard

(I had this extra vintage mermaid boat sticker that I decided to place on my clipboard, just because. It does make me smile.) 🙂

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Now exactly what is it that I am leading up to with all this planning?

Here is a big clue!

But let’s keep reading….

I just want to immerse myself into everything Mermaid and Manatee…

Grapes and Mermaid Barrett’s

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My Mermaid Lunch

My Mermaid Ham Salad Sand

O.K., so this isn’t exactly a Mermaid Ham Salad Sandwich, but yet, it IS! 🙂

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My Recipe for my Favorite Ham Salad

I first start out with a 1 lb. pre-cooked Honey Ham.

Although it is fully cooked I still like to place it in a pan and put it in a 300F oven for about 25 minutes.

(Don’t ask, just move on…)

Even though it is sliced, I still chop it into small chunks when I take it out of the oven and I then place them into a bowl.

These are our Whole Homemade Dill Pickles. Here I am chopping up about 2 – 3 of them into small chunks and adding them to the bowl of chopped Ham.

Here I am chopping some Celery, probably half a cup.

Although you see the Spring Onions to the left, I don’t add them to my Ham Salad, I eat them alongside.

Time For Our Mustard’s

We did make these ourselves. Our Almost Yellow, and our Tarragon.

(If you would like our mustard recipe’s.)

I added to my Ham Salad, just a tablespoon or two, or three…

I will say this, our Tarragon Mustard is a bit strong and perhaps not a mustard that children would be interested in.

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Now for the binder of this goodness.

A good Mayonnaise. Either Duke’s or Hellman’s.

You can use as much as you like. That is the beauty of making these kinds of salads.

(Although I don’t have the photos for it, I also added several twists and turns of Freshly Ground Black Pepper and about 10 shakes of Tabasco Sauce.)

I am also adding two Hard Boiled Eggs, Chopped.

(Yes, I see the unpopular “green ring” but so what? I’m from the south and I like it.)

Ahh.. All Ready!

Time for Lunch

Doing a bit of reading in my books. I bought this one book second hand and between the pages I found this note. I think it is very cute. Sounds like a high school girl conversing with a friend that’s mad at her. 🙂

My Mermaid Ham Salad Sand Lunch

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On my way out the door to do some shopping….

I always take food with me.

Yet more of my Ham Salad from above.

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Brodie, Mackenzie, Julie, Gordon

But, before we get started if you would like to check out our other Weeki Wachee and Mermaid pages:

Click Here For: Kayaking in Florida With Julie and Gordon: Adventure, Food and Fun Blogging

AND,

Weeki Wachee Weekend For Christmas

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AND,

Miranda The Mermaid Fish

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My Mermaid Lagoon Christmas in the Nook

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The Chubby Mermaid

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A Mermaid Halloween

AND,

It’s A Mermaid Thing

It’s a Mermaid Thing…. 🙂

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The reason I am doing all this shopping and planning is because we are going to Spring Hill, Florida and Weeki Wachee, ‘Home of the Mermaids,’ for our family vacation in this August of 2021.

Florida is famous for it’s live Mermaids and has been since 1947. In it’s heyday people used to come from all over the world to try out to be a Mermaid. In order to qualify they had to actually be able to do a dive down 117 feet. Not an easy thing. I originally saw the Mermaids when I was a young girl and fell in love with them. I guess that fascination just never went away.

Reading With Lunch

If you would like to do some reading on the subject this is a good book, Images of America Weeki Wachee Springs, by: Maryan Pelland and Dan Pelland.

Elvis Even Visited The Mermaids

(Of course he did.) 🙂

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The Weeki Wachee Mermaids

Click Here For Weeki Wachee Information

Occasionally, Manatees have been known to get into the area where they perform the live shows. That’s why they also have people looking out for alligator’s, just in case.

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The Florida Manatee

and Old Florida Fire Roasted Salsa w/ Chips

Planning a vacation for me all starts with the idea and then it takes off from there. Usually way further than it needs to go, but then again that’s me! I’m usually having to make myself scale back with my ideas as I just tend to plan too much sometimes.

However, I wanted to share with you all the Vacation Planning, Packing, Preparations, and of course our Adventure, and the Memories we are creating right now.

Packing for our Vacation

(There is a suitcase underneath all of that I assure you. My fashion inspiration was to look as if Florida had thrown up all over me. I do believe that I achieved that one.) 🙂

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This was a much needed vacation for all of us especially in the age of Coronavirus. We needed a vacation but we wanted to do it safely and with some social distancing and this truly is the best idea for that. Veronica and Brian didn’t join us because they aren’t vaccinated and we don’t want to be the ones that may be responsible for their illness, just in case.

So, strap the Canoe on the roof of the car and let’s go!

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I’ve got Spooky and Sparky with Me! 🙂

Gordon will lead the way in his car.

Destination?

The Chubby Mermaid

We’ll See You There!

Julie and Gordon

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Here WE Go!

Let me just grab my purse and lunch, and shoes, of course.

It should just take us under 2 hours to get there depending on traffic.

Quit Whining Sparky, Your Fine.

Once you get off the highway it is a lovely drive out there.

I brought along a nice little lunch to snack on during the trip. We didn’t have time to eat before we left so we quickly made some sandwiches to nibble on in the car. Nothing too elaborate, just finger foods.

These small Hawaiian Tortillas, some Hawaiian Pineapple Ham, and our various Cheeses, Mustard’s, and even this Papaya Dressing. I thought it would be best to place the dressing into these small squeeze bottles instead of putting it on the sandwich ahead of time. I don’t like a soggy sandwich.

I believe I’ve got some Pepper Jack with my Hawaiian Ham.

Not to mention my favorite Tequila Mustard and even some Romaine Lettuce.

Ready to Pack Away

My Lunchbox on top of this Pile in my Passenger Seat

I’ve also got Grapes, Red and Green, Parmesan Goldfish Crackers, and some Asian Seeded Candies

I also brought along plenty of water in the car for me and the dogs.

Hint: Because we had been doing a lot of cooking before we even left on this trip I had a messy kitchen with a lot of dirty dishes laying around that I didn’t have the energy to wash the night before. Therefore, I washed them all before we left and even ran the dishwasher as well. That way, when we came home we did so to a nice clean kitchen.

Also, be sure to turn your Air Conditioner setting to under 80 degrees. That way it won’t strain itself to run for no one in the house, and you will save a bit of money on the bill while you are gone. I wouldn’t turn it off completely. You don’t want to come home to a house that is around 90 degrees, now would you?

STOP YOUR MAIL: It’s a good idea to stop your mail a good 2 days before you actually leave on vacation. That way, you are there to witness that it did indeed stop so you know all is well where that is concerned. Then have the mail delivered to your house a good 1-2 days after you return.

Carry Out Your Trash: Nothing is worse that coming home from vacation only to be hit in the nose with the smell of garbage that was neglected to be taken out of the house before you left. So…..

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And Here We Are

Now Comes the Hard Part, UNLOADING!

Spooky did throw up A LOT! It was quite the clean up! Spooky and Sparky aren’t used to going anywhere and when they do they panic as they are rescue dogs that know when they get in a car it is generally to be taken somewhere else to be abandoned. 🙁

I love that directly across the road from us is wilderness and beyond that, the Spring.

I’ll Check out the House. Come on Up!

I Love It! It’s Perfect!

Nice Big Kitchen Table

I Like Our Bedroom, Nice and Roomy

Hiding Underneath the Kitchen Table

(Still Upset and Stressing Out.)

Our Master Bathroom

Driftwood Mermaid

(I told my daughter Veronica, the artist, that I would like for her to paint me a mermaid on a piece of driftwood just like this.)

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The Guest Bathroom

This will be for Brodie and Mackenzie

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I LOVE all the Mermaid and Manatee Touches Throughout

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Brodie and Mackenzie’s Room, and Hank

Love The T.V. Stand

Trying to get the Dogs Settled In

Because…..

Gordon Needs My Help With The Canoe

We just need to set it on to the Roller Cart and steer it to the back.

Look How Beautiful it is Back Here

Gordon Securing Our Canoe

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It’s Almost Time for Dinner and we Brought Something Special

But first….

Mermaid Tail Craft

This is something that I was excited to make.

I thought it very appropriate for our meal for tonight.

SUSHI MERMAID TAILS!

Gordon bought these for me.

They are Shrimp looking Lures. Red, Gold, and Neon Green.

It was simply a matter of removing the fishing hooks from them, cutting off their shrimp heads and legs, and inserting some mini skewers.

I didn’t want them to touch the sushi as they are coated in something a bit “fishy” and I didn’t want that on our food. So, I placed them in a few bites, but not so that they were touching anything. These were the closest that he could find to mermaid tails. Some don’t come with that fishy coating but we couldn’t find any of those.

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So Excited About This Excellent Dinner

(I decided to get out of my travel clothes and change into something a bit more comfortable in a Manatee Grey.)

Our Delectable Table

We’ve got a variety of Sushi, Dipping Sauces, View Master Reels of Vintage Mermaids at Weeki Wachee, and something special to drink. I knew that we would be too tired and busy to cook anything so we brought a nice dinner instead. Actually, we brought all of our food. I’ll get to that more later on.

Feasting on Fish, Salmon, Chicken, Shrimp, Crab and Rice

You Can See My Mermaid Tail Cocktail Picks Here

I brought the comfy grey throw from home.

Hey, you never know what the condition of a rental place may be so I always bring touches from home with me.

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Saving These For Another Time

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Next Morning

Manatee Coffee

Actually, it is just our Hawaiian Coffee with Sugar, Creamers, and Splenda that we brought from home and our new Manatee Mugs we bought for everyone as a souvenir.

Star Fruit

Our Banana Mer-Muffins For Breakfast

The morning before we left to come out to The Chubby Mermaid I baked these Banana Muffins to bring along with us to eat for breakfasts. I also bought a few Star Fruit to eat with them. And the Mermaid Cake Toppers are just that.

Beautiful Cake Toppers

(Recipe Down Below)

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We also brought with us Bear Naked Banana Nut Cereal and KIND Peanut Butter to be eaten with milk and berries, and my Banana Mer-Muffins.

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I LOVE These and want some for myself. 🙂

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Food and Water

Although we are happily eating, our dogs are not. They have launched some protest and are on a hunger strike. Gordon was worried that they would starve to death and I pointed out to him that I have never heard of a dog starving to death with a bowl full of food in front of him.

They Will Eat When They Get Hungry

(Right now they are just upset and worried.)

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The Christening, and The Launch

Christie Brinkley’s Bellissima 🙂

It was the closest thing we could get to it being appropriate and besides, it was in our bathtub. (Only someone that is a regular reader of our website will know what that means.)

Gordon Pretending to Break the Bottle

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Actually, we decided to drink it instead. We don’t waste alcohol. 🙂

And no, we did not drink so much of it that we were ‘drunk paddling’ down the spring.

The canoe belonged to Gordon’s parents and passed it down to Gordon.

(Well, for $100.00.) Not bad, huh?

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http://www.VisitMermaidCove.com

Time to get going on our Maiden Voyage.

Spooky and Sparky are ready!

Gordon Getting Us Underway

Gordon grew up in a boating family so he knows how to maneuver many kinds of boats. He also knows the knots associated with everything nautical. Plus, he was in the Navy for 20 years. His parents also at one time owned a Marina in Shallotte, North Carolina.

Pulling Away From The Chubby Mermaid

(Yes that is a Jet Ski that we are not allowed to use. Although I don’t know why they would need a “JET SKI” in an area where you are not allowed to make a wake?)

Spooky was so intrigued. She is our intelligent dog. She is so smart. Sparky is more of just a regular good ol’ dog. She is the alpha in any dog setting we have seen her in she is the leader and gets everyone in line. She is the family BITCH! Literally! 🙂

They are so cute here looking around. They did really well out in the canoe. It was an adventure for them.

They are still on their hunger strike though.

That is, until……

…I pulled out my lunch. Chicken Spring Rolls. They LOVE chicken! And seeing as how they haven’t been eating their food I gave them the chicken out of my spring rolls.

Goodbye Delicious Lunch!

You will see many interesting homes all along the waterway. This is extremely unique. I call it The Barbie Dream Swamp House. This is a perfect location though. It was all along here where we saw so many Manatees. Just think how nice it is to just walk down the steps to the water and wade around? Easy to climb into your canoe or kayaks. This is also along the main drag where the current will carry you very nicely downstream. And this house has a view of nothing but wilderness across from it. Another bonus. I just wish I had a granddaughter or at least a gay grandson that we could take here with us on a nice vacation. 🙂 A senior can dream….

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Late Afternoon Canoeing

Before we put the canoe away for the night we wanted to take her out for another run. The dogs had done really well and seem to love being in the canoe so we thought we would take her out for a few hours and then come back to The Chubby Mermaid to have dinner.

The Lazy Pirate

(Yet another unique house along the waterway.)

I love their bottle fence! We did speak to this woman who owns this house when she took her grandson out for a kayak ride and passed by our place. Her kayak had pedals and she didn’t need a paddle. She just used her legs as if she were on a riding bicycle. She was also able to steer that way as well. She flew by! It makes sense actually because for a woman all of our strength is in our legs, not our arms.

Down the Waterway

I made sure that I brought with us plenty of water, a water bowl, towels, snacks, and lots of cameras.

Bring extra water because the dogs might spill what you have in the bowl. Expect that.

I found these Manatee stickers online and I bought them specifically to adhere to my Water Bottles.

Let’s Get Back as the Sun is Starting to Set

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Gordon Securing the Canoe

I’m Headed Inside with the Dogs to Change and Clean up for Dinner

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Hitting Up The Bar 🙂

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Gordon’s Yumbo Gumbo and My Pickled Shrimp For Dinner

We Brought This From Home

Gordon Made it the Day Before We Left

It was my idea for Gordon to make a big pot of Gumbo for us to take with us. Something delicious that is already made that we just had to heat up on the stove top with some Rice.

We brought out a big pot of it because we wanted to give about half of it to Brodie and Mackenzie for them to take back home with them when we all left. We knew they would love it!

The reason that I wanted Gumbo is because it just reminds me of New Orleans and Bayou’s and Snakes, and Alligator’s, which is the kind of environment that we would be living in for the week.

We Just Heated it Up and Made Some Rice to go With It

(We did bring our Rice, and Rice Cooker.)

Easy, Easy, Easy

Yum!

Eating Outside on our Upper Deck Porch

Julie’s Pickled Shrimp

(Recipe Down Below)

Gordon’s Yumbo Gumbo

(Recipe Down Below)

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Day 3

Good Morning

Fruit, Mer-Muffins, Coffee, and Juice

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Every Morning Gordon Would Sit on the Dock and Manatee Watch

(Even Found a Trap)

There is a Manatee!

The Most Beautiful Spot Around

It Truly is Beautiful Here

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Today We Are Going Kayaking

The Chubby Mermaid has Plenty of Kayaks to Choose From

I Want This One

I Wanna Go Where The People Aren’t….

(The t-shirt was a gift from my daughter Veronica. She does know me quite well.) 🙂

Taking Some Kayak Snacks

(These Asian Seed and Peanut Snacks are Tasty and Healthy)

Time to Go! I’ll Grab the Paddles!

My Kayak is Ready

Hint: Take plenty of Water, some healthy Snacks, Towels, Hat, Sunscreen, and if you do have expensive camera’s then have a waterproof bag to place them in so they don’t get wet. I always have my camera bag at my feet and open so that I can shove my camera in it at a moment’s notice.

Here I am in front of The Chubby Mermaid.

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This was a special little corner where tons of Turtles congregated. If you see one on the surface there are 100 swimming underneath you. 🙂

Also, a great place to spot the Blue Heron’s.

We do envy everyone who lives along this spring. No matter if your home is a mansion or a shack. I do want to say this, all of these people are very like minded in their love and appreciation for the manatee. They are nature lovers that are very tolerant of alligators and snakes. That mindset and concern of nature are people that I would happily live around whether they live in a mansion or a shack.

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Spooky and Sparky Did Really Great With Gordon

Our Dogs Really Took to Water Life

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Spot the Gator

Although a bit hard to see, that is an alligator swimming by in front of my kayak. It was about 4 feet long judging by the head.

Alligator Wall Painting

There was one point where Sparky accidentally fell into the water. And another point where Spooky actually dove into the water and swam over to me. It was in the same spot where we saw the alligator. And we know how much they love to eat dogs.

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Headed Back to The Chubby Mermaid

What a Great Ride!

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Time For Lunch

It was just a matter of washing a ton of vegetables.

Fresh Vegetables and Dips

Edamame and Roasted Red Pepper Dips

I made these dips before we left for our vacation in order to make lunches a bit light, healthy and delicious, and so that kitchen time would be down to a minimum.

Let me see if I can remember everything here. Mini Colorful Tomatoes, Celery, Colorful Carrots, Hawaiian Peppers, Bell Peppers of Red, Green Yellow and Orange cut into slices, Cucumbers, Broccoli, Purple Cauliflower, Orange Cauliflower, and Snap Peas,

Grapes and Star Fruit

Key Limeade

Easy Enough Just Add The Limes

Grab a Plate and Let’s Eat!

I also have some Ranch Dressing for Dipping!

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Julie’s Antique Salad Dressing

This dressing recipe is over 100 years old.

I did add my up to date touches on it, but it is based on a very old recipe.

Notice the Long Grassy Chives? It reminded me of the Long Sea Grass the Manatees eat. That was my inspiration so I tried to spiral the “grass” all around the jars to look like the sea grass.

I wanted us to eat a lot of Vegetables and Salads and I knew that I wanted a special Salad Dressing.

Hence, this one. It was originally a Chive Dressing and I elaborated on it by also adding Wild Garlic, Hard Boiled Eggs, and Paprika, along with the Olive Oil and Vinegar. I’ll bring the recipe write-up and list it below.

You can never go wrong with lots of salad inspirations.

This is Gordon’s Salad w/ Chive and Wild Garlic and Egg Dressing

And of course our Salad Toppings and Croutons

Leftovers are Easy!

Placed into my Palm Tree and then into the Refrigerator.

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Chubby Gordeo, Chubby Gordeo, Wherefore Art Thou Chubby Gordeo..

Fore It is I, Chubby Julie Ann…

Staying at The Chubby Mermaid 🙂

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Light Dinner Tonight

Sauteing Some Butter, Garlic and Shrimp

Local Florida Dipping Sauces

Shrimp and Calamari

Gordon Digging In

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Happy 10 Year Birthday to BFIFWJ

http://www.BarefootInFloridaWithJulie.com

I started this website on July 6, 2011 and it has been 10 years since.

We wanted to do something special to celebrate our 10 years so here it is!

Julie Barefoot Cake

I have been Julie Barefoot my entire life. I have always hated shoes even when it was snowing. It was a no-brainer in coming up with the name for this website. It has been a nice journey in bringing to you our lives and ideas for living. Food, projects, inspiration…

We thank you for your interest in us and our website.

I don’t know if we have 10 more years in us, but, we do have a few more good years left.

And besides, I do so love cake. Perhaps that is the inspiration for me to keep on going. 🙂

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Day 4

I Brought Herbs From Home

Coffee Table Full of Inspiration and Ideas

(That we brought with us.)

The Cozy Living Room

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Manatee Coaster Craft

There are several of these coasters on the tables here and I love them! As someone who has done quite a few crafts in my day these are so perfect, appropriate, and easy to make. I don’t know if the owner made these or if they purchased them at a craft fair but I’ll tell you how they were made and you can make some yourself if you like. You don’t have to just do manatees you can do anything you want.

The tiles you can buy at stores like Home Depot and Lowe’s for very cheap. The felt circles you see on the back you can buy at a craft store and just hot glue them. They are used so that the coaster won’t scratch the surface of a table.

If you have a printer for your computer you can print out any photos that you like online, even some photos that you have taken yourself. You will also need some decoupage glue from a craft store as well.

Instructions for how to decoupage are probably written on the decoupage bottle but if not then I will tell you what to do next. You will need a paint brush to brush some of the glue onto the top of the tile and then quickly place your photo on the glue. It may start to bubble up some so you then brush some more of the glue on the top of the photo and then just let dry. That’s it!

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Another Great Mer-Morning

That is my tray I brought from home. My Mer-Muffins, Banana Nut Bear Naked Cereal, Berries, and Milk. Not to mention, Coffee, and one of my books.

‘And Then I Turned Into A Mermaid,’ By Laura Kirkpatrick

I happen to love Children’s and Adolescence Books.

Having a Quiet Breakfast and a Book Read on the Porch

Gordon Doing Some Spotting

He did spot a baby alligator right beside him. Wonder where the mother is?

Although we never captured a photo of the fish jumping up out of the water, they do! Quite a bit too! I believe they are Mullet. They can also put on quite the show for you. We loved watching them and hearing them as well.

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Food Craft of Gator Eyes

Forgive the hair, it’s still early and I haven’t gotten around to it yet. 🙂

Gator Eyes

This is pretty self explanatory. De-seeded Dates, Peanut Butter, Dried Banana Chip, and an Almond.

We also thought about removing the Date Seed and replacing it with an Almond so it looks as if you are eating the Date Seed which you don’t do. Regardless, they are a healthy Kayak/Canoe Snack.

Made Some To Take With Us

(And even brought some home with us when we left.)

These would have been perfect to take with us when we went canoeing down Hillsborough River in Thonotosassa, Florida earlier this year.

Click Here For: Canoeing Hillsborough River, Thonotosassa, Florida

If you would like to take a look…we saw about 35 Gators

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I’m Ready to Go!

I’m Launching

Gordon with Spooky and Sparky

Lots of Turtles Were Piggy Backing onto Each Other

There must have been about 20 swimming all around me.

Water Moccasin Swimming in Front of Me

Look at my View 🙂

We Did See a Bevy of Chubby Mermaids Pass By

(I’m not fat shaming anyone. I also refer to myself as a Chubby Mermaid.)

Spooky is Worried About Me

It is Time to Head Back

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Kayak, Canoe, and Boating People

I just wanted to say that boating people are very friendly people. The people that you pass by when in your boat will speak to you and acknowledge you. Larger boats tend to do that to smaller boats so that you know they see you and won’t run over you. It’s just their way of letting you know not to worry. There is just this friendliness on the water that we don’t seem to have on land. It was the most perfect social distancing vacation and lifestyle where you can be social and distanced all at the same time. It’s perfect!

Plus, the fact that we are all on water is an indication that we have something special in common. Not so in cars on land. Everyone needs a car to get around but water people are choosing to be on the water. It’s almost like a club of exclusive people without belonging to a club of exclusive people. 🙂

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Light Lunch for Me

I’m Making Room For The Great Dinner We Will Have

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Brodie, Mackenzie and Hank are Here!

The dogs loved being outside and together.

Sparky and Hank are good buds but Spooky being the alpha in the group does tend to get jealous and then can start some trouble.

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Something to seriously consider when you are around any body of water in Florida whether it be Fresh Water or Brackish Water. (Brackish Water is a mix of Fresh and Salt Water.) There are ALLIGATORS! And they love to eat DOGS!

We kept a very close eye on our dogs and wouldn’t let them go near the water.

This also applies to Children as well!

Spooky and Sparky are still on their hunger strike although they will eat treats. Hank will eat, and eat, and eat, until he explodes if you don’t take food away from him. 🙂 They adopted him from an environment where he didn’t always have food to eat and had to fight for what food he was given. They just give him his normal amount per day and everything else has to be locked up. He’s something of a rascal. And we adore him!

Brodie and Mackenzie

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Dinner Is Ready!

This is a Spanish Sofrito Tilapia with…

…Sofrito and Salsa Verde Rice with Herbs

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Julie’s Homemade Salsa Verde and Sofrito

(I made this ahead of time and brought it out to The Chubby Mermaid with us.)

We wanted to make something special for dinner for when Brodie and Mackenzie and Hank arrived. I wanted Tilapia seeing as how we have a spring full of them right outside the back porch. It was just a matter of Gordon and myself putting our heads together to decide on this particular recipe. I wanted something Spanish with our meal seeing as how Spain discovered Florida and even named it Florida. Florida means flowers.

It was the most perfect dinner!

I took this photo while we were eating and in looking at it now it really does depict our personalities. Brodie always into the food and wanting seconds. Mackenzie very sweet and nice and friendly. Gordon always running his mouth. And me taking a picture of it all with a camera that is always within reach. 🙂

My Dinner Plate

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After Dinner on our Beach

Gordon Making a Fire

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I Do Love a Good Campfire

Especially With Smores on the Agenda

When it came to Smores I wanted to do the same old traditional ones, but I also wanted to try something new. When I thought of marshmallows I remembered the ones that my kids grew up on in Hawaii, and that we all still eat occasionally. The Asian stores sell these marshmallows with jelly fillings of chocolate, blueberry, strawberry, orange, mango, pineapple, etc… So, we picked up a few bags of them.

I also thought that they would be great with some fruits as well.

I’ll get to that in a minute.

Our Table of Ingredients

Of course we brought along some Aluminum Foil.

I thought that instead of roasting marshmallows over an open fire that we could just put together little Smores bundles and place into the fire coals to melt that way.

Here is a Traditional Smores

(Graham Crackers, Chocolate, and Marshmallows)

This One is Experimental

I Call Them Fruity Smores

Graham Crackers, Chocolate Bar, Blueberry Jelly Stuffed Marshmallows,

with Fresh Blueberry’s and Blackberry’s

Just Wrap in Aluminum Foil…

…and then Place Around the Campfire

MAN, FOOD, FIRE!!!

I’m just going to sit here and enjoy myself. 🙂

Gordon and Brodie

When we brought them in and unwrapped them some looked pretty good and others were just too burnt. I do love the Fruity Smores and I am going to replicate them in order to give you a better idea because the photos that were taken were not that clear. The lighting wasn’t good.

However, I’ll bring that to this spot soon. And here they are: 🙂

FRUITY SMORES

Orange Wedges, Blackberries, Blueberries and Marshmallows

(The marshmallows we buy at the Asian supermarkets. They are jelly filled and delicious. Adding a different twist on these Smores.)

In Addition to the Fruit and Marshmallows we Have Graham Crackers and Hershey’s Chocolate.)

If you look closely you can see the Jelly inside the Marshmallows.

Just take some NON-STICK Aluminum Foil and place two Graham Crackers down flat. Then place some Hershey’s Chocolate, Marshmallows, and Fruit. Now wrap together and place onto a Baking Sheet.

Like So…..

Put into a 350F Oven for about 20 minutes or so.

This is why you want to use NON-STICK Aluminum Foil.

You can also turn the broiler on inside your oven to brown the marshmallows.

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Doing Some Broiling

These are the Strawberry Marshmallows with the Chocolate and Graham Crackers

They May Look Like a Mess But They are Delicious!

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Campfire Plantain Smores at Home in the Oven

(What we didn’t eat at The Chubby Mermaid, we brought home.)

All that is required here are some Plantains, Butter/Marjarine, and Brown Sugar.

Fried Plantains are Always a Hit!

You just want to saute around the pan while the sugar and butter all melt together caramelizing the Plantains until they are perfectly delicious. Probably about 20 minutes on a medium heat. Stirring constantly!

Although we didn’t get to make my Plantain Smores out at The Chubby Mermaid, we decided to make them at home.

I just knew this combination would be wonderful!

Graham Crackers, Chocolate, Marshmallows, and Fried Plantains

When you cut the Plantains on a diagonal they fit nicely inside the sandwich.

Because we don’t have a campfire at home I wrapped them in foil and placed them into a 300F oven for about 25 minutes. I wanted them warm and the chocolate and marshmallows melting. 🙂

Oven Smores with Plantains

Try it!

P.S. Use NON-STICK Aluminum Foil!

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Day 5, and 6

Good Morning!

Tocino Pork, Small Fried Eggs, Hawaiian Sweet Rolls, and Mustards

We wanted to make a hearty breakfast for Brodie and Mackenzie so we chose a favorite of ours. Tocino Pork and Egg Sandwiches. Easy to make, delicious to eat!

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After Breakfast Gordon, Mackenzie and Brodie did some Kayaking

And Hank too!

Hank took to water life easy as well.

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We LOVED our Backyard Beach

Brodie and Gordon

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We didn’t really eat lunch because we had such a big breakfast and we were going to be eating a very big dinner tonight so I think we just did some light snacking. BUT, before we set out on our afternoon canoe/kayaking we decided to do something a little special.

KINKY SHOTS!

Another gift that I purchased for all of us was a Mermaid Tail Shot Glass. and some Kinky.

(I believe in souvenirs.)

But, something special that I got for everyone was a shot of Kinky. Kinky is a liquor that is flavored with Coconut, Pineapple and Lime. Although we aren’t “shot” people, we do like to occasionally sip a “shot” from a shot glass. We are sippers, not chuggers. Just sayin.’

It was our afternoon treat. 🙂

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Brodie and Mackenzie on the Upper Deck Porch

I bought all of us ‘Save The Chubby Mermaids’ T-shirts.

Yet another souvenir.

The Manatee’s are The Chubby Mermaids.

Family Photo, 2021, The Chubby Mermaid

A Cute Spontaneous Brodie and Mackenzie that I Captured

Brodie and Mackenzie on our Dock

Me, Sitting in The Blue Sirenia Ready to go!

Spooky and Sparky are Ready Too!

And Here We GO!

Love This Photo of Hank Watching Us

So, Exactly Where Are We Headed?

Downstream to The Upper Deck Restaurant for Take Out!

So Very Proud Of Hank 🙂

I just wanted to say that I realize I am not sitting correctly in the canoe. In calm waters Gordon does the paddling and I keep and eye on the dogs and taking photos. BUT, when it comes to rougher water then I am faced appropriately and doing a hell of a lot of paddling. There just aren’t photos to capture those times.

Mackenzie and Brodie are Becoming Kayak Experts

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Headed Down Stream

Down Stream is Easy, You Just Need to Steer and Allow the Current to Carry You

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We Did Try Passing the Dogs Back and Forth

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Cute Little Nose Coming Up For Air

It was while we were heading down stream that we saw so many manatee.

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My Little Brodie 🙂

The Upper Deck Restaurant

We called in our order a few hours ago.

Most people use the drive through with their cars, we used the drive through with our canoe and kayak. 🙂

We Brought Along an Empty Cooler

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Now It’s Time to Paddle Back Taking Our Appetite With Us

The reason there are not photos at this point is because I am having to help paddle back upstream. Not fun! It was a challenge going against the current all the way back but I was proud that we all did it! It was hard, but we did it!

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Our Upper Deck Dinner

This was a FEAST!

We don’t eat out often but when we do it is a treat!

Let me see if I can remember every delicious thing that we ordered.

Gator Tail for me, a must!

Smothered Grouper, Clams, Lobster Bisque, Fish Dip, Mahi with Fries, Shrimp Po’Boy, Steak Fajitas, Steak and Onion/Mushroom Gravy, Conch Fritters, etc.

Everyone was Stuffed, Everyone was Happy

I’d say that we earned this delicious dinner seeing as how we got the work out of paddling our way back upstream back to The Chubby Mermaid. 🙂

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Well, there you have it. Our summer vacation. It was the most social/anti-social vacation that we could have had. In this era of high contamination we found an excellent balance between the two. The best socially distanced vacation that anyone could have had. Interesting times does require some imagination and forethought. We are living in those times right now where some imagination can actually save your life.

Thank you for joining us on our best socially distanced vacation that we could have ever had. We hope that you had a good time too!

Stay Safe,

Julie and Gordon

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PREPARING FOR OUR VACATION:

Packing For The Trip

The Dogs

(We bought them life jackets for this trip.)

You would think we were packing for 3 small children.

As it is we keep bags packed throughout the year because with all the hurricane’s, tornadoes, flooding, fires, you just never know when you may have to grab what you can and then leave in a hurry. In our laundry room we keep things packed for the dogs that are mostly ‘grab and go.’

You really should treat your animals in the same way you treat your children. You need to think about their food, water, blankets, towels, and even toys and treats. Also things like their shampoo and any medications they may be taking such as their heart worm and flea and tick.

And don’t just pack a small amount of food for them, you need to pack enough food for each dog for a good 2 weeks to a month. I like that their dry dog food bag is resealable velcro and waterproof. Also, their moist food does not require a can opener but if yours does then throw a can opener into that travel bag as well.

Spooky loves to be wrapped up in blankets and I know that comforts her so we bring plenty of them. She also gets worried at new situations and tends to throw up so we have to consider that.

Sparky loves his toys. They seem to comfort him when he gets nervous and worried.

We also brought along plenty of Urine Pads just in case they have their accidents in new environments.

BRING PLENTY OF WATER

If you won’t drink that tap water from that vacation rental, then don’t expect them to either. We brought plenty of water for the week. We drank it, the dogs drank it, and we cooked with it.

We also brought every dog, Spooky, Sparky, and Hank a stuffed Manatee to play with.

Hey, we believe in souvenirs for the canine kids.

And That Pile is Just For The DOGS!

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FOOD

Making Food Ahead to Take With Us

We are the kind of people that actually like to bring food with us while we are on vacation. We do love to eat out every now and then, but that is when it is a treat. We don’t eat out on a regular basis. This may seem to be a lot of trouble to you but it isn’t to us. But bringing food with us for one week is why we took both cars with us on vacation.

We also stayed in a waterfront home with a full kitchen. I suppose that we could have just gone grocery shopping once we arrived, but why? In this era of food inflation our commissary on the base is very cheaply discounted for the military and retirees so we either have the choice of taking one car and spending lots of money at the local grocery stores or, buying food cheaply from home and taking it with us. So, we took it with us.

We didn’t just bring a bunch of food with us, we also prepared a lot of it ourselves before we even left. That meant that we had some great meals with hardly any cooking time.

I present to you our menu of foods we took with us out to The Chubby Mermaid that we made ahead of time and the recipes that go with them.

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Marinated Manchego and Stuffed Olives in Olive Oil, w/ Herbs

I initially wanted the small one for myself but I decided to give it to Mackenzie because she likes Manchego as much as I do. But I did take out one of the tall jars for Gordon and myself to snack on.

I LOVE MANCHEGO!

Letting It Come to Room Temperature

This was something delicious and fun to make. I love marinated cheese and I knew I would love this seeing as how I love Manchego. I also liked the fact that the recipe called for Olives and some of my Herbs.

This is all about eyeballing how much of this and that that you prefer.

I chopped the cheese into various lengths of chunks. I did NOT discard the rind! I wanted it in each jar if not just for the character and presentation of it all.

Simple Ingredients: Manchego Cheese cut into chunks, any kind of drained Olives, Fresh Herbs of Thyme and Rosemary, and plenty of Extra Virgin Olive Oil.

You just place everything into jars and then cover with Extra Virgin Olive Oil.

See How Pretty?

Now Just Place Into Your Refrigerator and Enjoy Whenever You Like

It will congeal so set it out a good half hour before you plan on eating them.

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Julie’s Pickled Shrimp

Aren’t They Beautiful?

Excellent with our Yumbo Gumbo

You can start to eat them after about 24-48 hours if you like. You don’t have to wait until the full pickling effects takes place, which is about 2 weeks kept in the refrigerator.

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Ingredients:

2 Pounds Medium Sized Shrimp, Shelled and Deveined

1 Bag of Crab and Shrimp Spice Boil

(The bag is 5 ounces but we only used about 3 ounces of it.)

4 t. of any Salt you desire.

(We used our specialty New Zealand Pacific Sea Salt)

2 Lemons, Cut Lengthwise

8 Cups of Water

2-3 T. Mustard of your choice.

(We used my Oriental Hot Mustard)

3 T. Spicy, Grainy Mustard, we used Boar’s Head

2 Cups Vegetable Oil

1/2 Cup Lime Juice

1 Cup Red Wine Vinegar

3 t. Red and White Peppercorns

You can also use Black Peppercorns

(Use a total of 3 whether they be all white or all red, or a combination of both.)

2 t. Fennel Seeds

1/2 t. Red Pepper Flakes

1/2 t. Chinese Pepper Flakes

(If you don’t have any Chinese Pepper Flakes you can just use 1 t. of Red Pepper Flakes.)

6 Garlic Cloves, Sliced Lengthwise

6 ROASTED Garlic Cloves, Optional

4 Bay Leaves

2 Medium Sized Sweet Onions, Chopped into Half Moons

Rainbow Carrots, Peeled, We used about 5-6

2 Limes, Thinly Sliced into Rounds

1 Lemon, Thinly Sliced into Rounds

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You will also need a few jars with lids to house the pickled shrimp.

Let’s Get Started!!

You need a large pot, like so.

Pour approximately 3 ounces of your Crab and Shrimp Boil into the pot.

Next, Add Your Salt

Slice your two lemons into lengths and place into the pot.

Add 8 Cups of Water

Bring Almost to a Boil

Add Your Shrimp

Lemon and Shrimp 🙂

Turn off Your Heat so as Not to Overcook the Shrimp

Let it Sit and Marinate For Awhile

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Meanwhile….

Add Water to Your Oriental Hot Mustard and Mix Together

(You can find this mustard at your local Asian food supermarkets.)

In a Medium Sauce Pan Add Your Vegetable Oil and Lime Juice

You Want to Bring This to a Boil

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Ready Your Red Wine Vinegar

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Now, Dump Your Shrimp and Lemons Into a Colander to Drain

Reserve All Those Little Bits of Flavor

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Add Your Red Wine Vinegar to the Sauce Pan

Now Add Your Mustard’s….

Peppercorns…..

Fennel Seeds….

Add Red Pepper and Chinese Pepper Flakes…

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Now Add Your Garlic Chopped into Lengths

And Just a Bit More of Your Salt For Flavor

Whisk Together and Then Add Your Bay Leaves

Chop Your Onions into Half Moons

Place Your Carrots Whole Into the Sauce Pan

Now Add All of Your Chopped Onion

Now Place Your Shrimp and Goodie Flavors Into a Large Baggie

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When The Sauce Comes to a Boil, Reduce Heat and Simmer

We Had Some Roasted Garlic in our Refrigerator That We Decided to Add Here

Just Letting Things Simmer Away….

We Allowed the Mixture To Cool

We Then Poured it Over the Shrimp in the Baggie

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I Then Added the Lime and Lemon Slices

I Kept Them in the Bag for 24 Hours Marinating and Massaging Periodically.

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I Then Added The Shrimp to These Jars and Placed Into the Refrigerator

You can start eating them immediately.

They are quite delicious!

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Star Fruit

Our Banana Mer-Muffins For Breakfast

The morning before we left to come out to The Chubby Mermaid I baked these Banana Muffins to bring along with us to eat for breakfast. I also bought a few Star Fruit to eat with them. And the Mermaid Cake Toppers are just that.

Beautiful Cake Toppers

Ingredients:

4-5 Very Ripe Bananas

(I keep old Bananas in the freezer for just this purpose. If you do the same then let them thaw first.)

2 1/2 Cups All Purpose Flour

1/2 Cup Brown Sugar, Packed in Cup (I used Splenda Brown Sugar)

1/2 Cup Sugar

1 t. Salt

1 t. Baking Soda

1 T. Baking Powder

2 t. Ground Allspice

1/3 Cup Whole Milk, or 1% Milk

1/3 Cup Buttermilk

1/3 Cup Ricotta Cheese

1 Large Egg

1 Egg White from an Egg

2 T. Canola Oil

1 t. Vanilla Extract

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You Will Need Your Mixer For This

Allowing My Bananas to Thaw

Get Out a Large Mixing Bowl

Add Your All Purpose Flour, Brown Sugar, Sugar, Salt, Baking Powder, Baking Soda, and Ground Allspice.

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Adding All The Dry Ingredients

Whisk All The Dry Ingredients Together

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And Now For The Wet Ingredients

(Ignore the sushi in the photo top left.)

In the bowl to your mixer place your Bananas and Buttermilk.

Mix until combined.

Like so.

Adding The 1% Milk and the Ricotta Cheese

Adding My Egg and Egg white

Now Add the Canola Oil and Vanilla Extract

Mix All The Wet Ingredients Together Until Blended

You Can Use A Whisk For This

Then Add The Wet to The Dry and Mix

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Cupcake Tins and Pam Cooking Spray

(Spray each tin with the cooking oil spray.)

I chose these tins because I wanted something a little bit wider than a regular cupcake one. Plus they are sturdier than the flimsy cupcake cups and I wanted them to travel well.

Pre-Heat Your Oven to 375F.

FILL TO THE RIM!

I ran out of my sturdy tins and had to scavenge around for the extras.

Bake For About 20 Minutes

Cupcakes are done when you can insert a toothpick into the center and it comes out clean.

Allowing To Cool on the Rack

Once cooled I placed them into a large airtight container and then into the refrigerator to take with us.

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Gordon’s Yumbo Gumbo

Perfect With a Bowl of Rice

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This is Going to be Soooooo Good!

Assembling The Ingredients

File Powder was hard to find in our local stores so we ordered this online.

Ingredients:

~2 Lbs. Chicken – De-boned Breast and Thighs

~ 1 Qt. Vegetable Stock

1/2 Qt. Water

~ 1 Lb. Okra – cut into 1 inch slices

4 Tbsp. Butter

4 Tbsp. All Purpose Flour

1 Medium Yellow Onion – Diced

1 Medium Sweet Onion – Diced

1/2 Red Bell Pepper – Diced

1/2 Green Bell Pepper – Diced

2 Celery Stalks – Diced

3 Garlic Cloves – Sliced

3 Andouille Sausage – Sliced on a bias

2 Tbsp. Olive Oil

2 Cans Diced Tomatoes

2 Bay Leafs

1 Tbsp. Fresh Thyme

2 Tbsp. Fresh Basil

1 tsp. Cayenne Pepper

1 tsp. Chili Powder

1 1/2 T. File Powder

Hawaiian Sea Salt to taste

Fresh Ground Pepper to taste

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Rinse your chicken to remove any excess blood, bones and such. Then remove any excess fat with your knife. Place the chicken breasts and thighs into a pot of cool water, top with a lid and bring the water to an almost boil.

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Meanwhile, slice your okra tops off then slice the rest into 1 inch sections as shown.

After about 10 minutes of cooking, the chicken should be just cooked. Remember, it will finish cooking in the main pot with the other ingredients. Remove the chicken from the pot and place in a bowl for later use. Reserve the water.

Okra and the Chicken Water Broth

Now, place your cut okra into the pot and cook for about 5 min. on medium-low heat.

Here you can see I used the same bowl the cut okra was in to let the chicken rest.

Still Removing The Chicken From The Pot

Here is all the cooked chicken.

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Place your butter into a cast iron skillet on medium heat to melt.

Here you can see I placed the lid on the pot cooking the okra.

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Make sure in these next steps you use a spatula that can get into the corners of your pan.

Making The Rue

Place the same amount of flour into the pan as butter so as to make what looks like wet sand when the two are mixed together.

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Here you can see the wet sand look of the combined butter and flour. Continue to stir the ingredients together as they slowly cook over medium heat.

As the rue cooks it will begin to change colors. Now it is a pale tan and has a good deal of thickening ability when used to make a sauce or stew.

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As the color gets darker the flour takes on a nutty flavor but looses its thickening power.

Here the rue is cooked down to a medium dark tan and perfect for the gumbo.

Remove the pan from the heat and place the rue into another bowl to use later.

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While the rue is cooking, quickly dice your onions.

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Place the rue into a large pot and turn to medium high heat.

(You could forgo placing the rue into a mixing bowl and just place it directly into the pot you will be making your gumbo in. We didn’t think that far ahead as the cooking was going on.) 🙂

Here you can see the great color to the rue.

Add your diced onions to the rue.

Mix the onions in well.

Slice your bell peppers…

and celery stalks into long wedges.

Then dice them as shown.

Add the diced celery to the pot and stir.

Now slice your red bell peppers into dice sections.

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Do the same with the green bell pepper.

Now, slice your garlic as shown.

Add the garlic and bell peppers to the pot when done.

Mix them together as shown.

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Continue to slice your bell peppers as needed.

Cook the mixture until the onions, celery and bell peppers are softened.

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Meanwhile, prepare your Andouille sausage for slicing.

Now, that the vegetable mixture is tender, add your chicken and okra water to the pot.

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Stir all the ingredients together.

Slice your Andouille sausage on a bias as shown and place them and your olive oil in a saute pan over medium high heat.

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It’s Coming Together Nicely

The Chicken, and the Sausage Cooking

Add your diced tomatoes to the gumbo pot.

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Slice and shred your chicken into thin sections as shown.

Cook the sausage until nicely browned.

When finished, remove the sausage and place into gumbo pot and turn the heat down to low.

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Now, place your cut and shredded chicken into the pot.

Add your Bay leaves to the gumbo.

Thinly chop your fresh basil.

We use a variety of basil types as you can see the purple leaves.

Remove the thyme leaves from the stem by starting at the top of the stem and working your way down.

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Now, add your chili powder…

cayenne pepper…

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Now add your pepper and Hawaiian Sea salt to taste.

Taste the mixture and adjust your seasonings as needed.

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FILE POWDER

Add your File Powder to the pot which will help to thicken the gumbo and add some earthy flavor.

The gumbo is now complete… I hope you enjoy it as much as we did! Have it over some rice or eat it as it. You may want to add your favorite hot sauce as well!

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SALAD and VEGGIES

I suppose this is a mini equivalent to a Salad Bar.

I wanted it to be healthy and tasty and easy. The hardest part about all of this was washing and chopping all the vegetables.

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Cilantro and Spring Onions Drying

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In deciding that we would be eating lots of Salads and Fresh Veggies I knew that I wanted some really nice dipping sauces.

We have in the past made this excellent Edamame Dip.

It’s delicious and healthy too.

Ingredients:

3, 16 oz. Frozen Edamame, THAWED

Hawaiian Sea Salt (for boiling water)

3 Spring Onions

Fresh Cilantro about 1/2 Cup or more

2 Whole Cloves of Garlic

4 T. Water

2 T. Canola Oil

Juice of Two Limes

Zest of Two Limes

1 T. Honey

Salt, About 1 Teaspoon

Freshly Ground Black Pepper to Taste

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Some of Our Fresh Ingredients

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The Edamame is in the frozen section of your grocery store.

Bring a pot of water to a boil, about 8 cups of water.

And add your Hawaiian Salt or any that you so desire.

Boil the Edamame according to package directions.

Then Drain Into a Colander

This is the HARD PART!

You want to pop all those beans out of their husks and into a bowl.

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Now, take out your blender and place all the Edamame beans, Spring Onions, Garlic Cloves, and Cilantro in.

Add the Zest of Two Limes and the Juices

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Now you want to add the rest of your ingredients and then pulse until you have a nice paste. If you like it a bit more pliable then add some more water.

When it is to your liking then place into a container that is easy for dipping.

I love a sprinkling of Chili Powder on top of this dip.

I think it enhances the flavor.

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Roasted Red Pepper Dip and Edamame Dip

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A neighbor who used to live next door to us, Lesia, made this for us a few times and she gave us the recipe. It is an excellent dip! We thank her for this recipe. She since moved from our neighborhood several years ago and I learned that she has died as of this past March, 2021. Thank you Lesia for the recipe. RIP.

Lesia’s Red Pepper Dip

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Roasted Red Pepper Spread

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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Julie’s Chives, Wild Garlic and Egg Dressing

This dressing is over 100 years old. I came across it from a hoard of old antique recipe books my mother-in-law gave us when they downsized and moved into an independent living apartment. The original recipe was just for a Chive Salad Dressing. I wanted to expand on that and include our Wild Garlic that we have growing in our backyard as well as our abundance of Chives.

Ingredients:

Abundance of Chives

7 Shoots of Wild Garlic

Red Wine Vinegar

Hard Boiled Egg

Olive Oil

Paprika

Salt

Granulated Sugar

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All Ingredients are up to Taste

The first thing I did was to wash all of my Chives and Wild Garlic.

When dry, I placed many Chives all around these jars to look as if they were the Sea Grass that Manatee’s eat.

Now, we are going to make this to as much volume as you desire.

Here is the recipe:

3 T. Olive Oil

1 T. Vinegar

1 t. Minced Chives

1 t. Minced Wild Garlic

1 Hard Boiled Egg, Chopped

Sprinkling of Paprika

1 t. Salt

Sugar to Taste

Oil and Vinegar

Hard Boiled Egg, Chopped

Oil and Vinegar Blended and Chopped Chives

Adding Some Hawaiian Sea Salt and Paprika

Chopped Wild Garlic

Sugar To Taste

I Added The Hard Boiled Egg, Chopped, to the Jars

You can double, triple, quadruple, etc. this recipe to make as much as you like. But again, this is also up to taste. Perhaps you don’t want that much sugar? Or Hard Boiled Egg? Or Paprika? Just experiment and then taste until you have achieved your desired effect.

It does tend to congeal a bit in the refrigerator so set it out a good 30 minutes before ready to eat.

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Our Spanish Sofrito/Salsa Verde Tilapia and Sofrito/Salsa Verde Rice

(The Chubby Mermaid had the most attractive pottery dinnerware. It would be something I would chose for us at our house. And after eating off these for a week I just might try and find us a set for our kitchen.)

In order to lessen the cooking time I made my Salsa Verde and Sofrito at home and just brought it with us. The recipes are below this one.

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Our Spanish Sofrito/Salsa Verde Tilapia and Sofrito/Salsa Verde Rice

Ingredients:

7 Tilapia fillets – Thawed if previously frozen

3-4 Tbsp. Sweet Paprika

Salt and Pepper to taste

~ 4 Tbsp. Olive Oil

Sauce Ingredients:

1 Cup Dry White Wine (your favorite Chardonnay)

2 Cups Salsa Verde (Julie’s Homemade)

1 Cup Sofrito (Julie’s Homemade)

~10 Large Pepper Stuffed Olives – sliced in half

1/2 Cup Old Florida Chunky Salsa

1 Tbsp. Smoked Paprika

1/2 Tbsp. Cayenne Pepper

2 Tbsp. Fresh Cilantro – Chopped

2 Tbsp. Fresh Parsley – Chopped

2 Tbsp. Fresh Basil – Chopped

(The herbs we brought from home.)

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Ready to Get Started in The Chubby Mermaid Kitchen

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Place the thawed fillets on a sheet pan and liberally coat with the sweet paprika.

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Turn the fillets over and coat the other side as shown.

Now add your salt and pepper to taste.

Spanish Olives

Slice your pepper stuffed olives in half.

Place the sliced olives in a bowl for later use.

These black olives are for the Sofrito Rice recipe.

Slice them also in half as shown.

Place the black olives in a bowl for later use.

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We Brought our Rice, and Rice Cooker With Us

For your Sofrito/Salsa Verde Rice recipe, add about 2 cups of rice to your rice maker’s pot. Rinse the rice about 3 times or until the water is clear. This is done by placing a few cups of water into your rice bowl and using your hand to stir the rice for about 45 seconds. You will begin to see the milky white starch to come off the rice. Pour the water out of the bowl and fill the bowl back again with a few cups of water and repeat the previous steps until the water is clear. Remove the remaining water from the rice.

Add the vegetable broth until it is about one inch above the rice. One inch is about one knuckle above the rice.

You can place your finger inside to make that determination.

Close the lid and turn the rice maker on as shown.

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Meanwhile….

Sofrito/Salsa Verde Rice Ingredients:

2 Cups Rice

~ 2 Cups Vegetable Broth – or until the broth is one inch above the rice.

1 Small bag of Frozen Peas and Carrots

~ 30 Pitted Black Olives – sliced in half

1 Cup Sofrito (Julie’s Homemade)

1/2 Cup Salsa Verde (Julie’s Homemade)

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Back to the Tilapia

Add your olive oil to a large cast iron skillet and turn on to medium high heat.

Oyster Bay New Zealand Pinot Gris

Here is the wine I will use to de-glaze the pan after the tilapia is cooked. Also pictured are the fresh herbs from our garden we will use for the tilapia.

Letting the pan get hot on the Stove Top

(We did bring this from home.)

Adding some of the Tilapia fillets to the pan. Just sear the fillets for about 2 min. on each side as they will continue to cook while in the sauce.

Pictured are the olives and both of Julie’s homemade Sofrito and Salsa Verde… which were both so good!

Once the fillets are cooked, place them back onto the sheet pan which I used to hold the fillets for seasoning.

Here are the last of the fillets.

See all those bits in the pan? They are pure flavor!

Liberally add your white wine to the pan or about 1 Cup of wine.

Adding the wine to the pan will de-glaze the pan or lift up any pieces of fish that were stuck to the pan or what is called fond. Using your spatula, move the wine around the pan scraping up the fond.

Let the wine cook for about 2 minutes and continue to stir the mixture.

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For the Sofrito Rice recipe, I cooked the frozen peas and carrots in a sauce pan with a little bit of boiling water and when done, I drained off the water.

Now, add the cooked peas and carrots to a larger pot as shown above.

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Back to the Tilapia, add your sliced green olives to the wine and fond.

Saute the olives in the wine.

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For the Sofrito Rice, add about 1 Cup of Sofrito to the peas and carrots.

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Now add your sliced black olives to the pot.

Here you see the olives cooking in the wine and I am stirring the Sofrito Rice ingredients.

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Once the olives have cooked for a few minutes in the wine, add a cup of Sofrito to the pan.

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Now, add 2 Cups of your Salsa Verde to the pan.

Turn the heat down to medium and let the Tilapia sauce simmer and reduce.

NOTE: It was at this point that we decided to add some Salsa Verde to our Peas and Carrots. Photo not shown.

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Add your Cayenne to the Tilapia pan sauce.

Now add your Smoked Paprika and stir all the ingredients together well.

Taste the sauce and adjust the seasonings as needed.

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We had these green beans as a nice side dish to our meal. These taste a lot like Julie’s Grandmothers. Not everything needs to be homemade from scratch. Bring along some cans to add to your homemade vacation meals.

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Here on the left is the rice mixture and on the right is the Tilapia Sauce.

Here I added about 1/2 Cup of this Old Florida Chunky Salsa to the Tilapia Sauce.

As the Tilapia Sauce reduces, I will chop the fresh herbs.

Be sure to stir the sauce occasionally so it won’t burn.

Here on the right the Tilapia Sauce has reduced to my liking, so turn off the heat.

I then added the cooked Tilapia fillets to the sauce and then will continue to cook over the hot sauce. You can nestle the thicker fillets in the sauce. I also poured the left over juices from the fillets into the skillet.

Add your cooked rice to the peas, carrots, and other ingredients and fold together.

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Beautiful, Rustic, and Delicious

Add your freshly chopped herbs to the rice.

Both of these recipes were really good and will be a staple to our family favorites.

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Cilantro Galore and Spring Onions Going in These Next Two Recipes

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Julie’s Salsa Verde

(Gordon wanted to drink this, he thought it was that good.) 🙂

Ingredients:

1 28 Ounce Can of Whole Tomatillos (Costena Brand)

1-2 Jalapeno Peppers, Deseeded

3 Spring Onions

1 Bunch of Cilantro

1/2 Cup of Sugar

1 t. Garlic Salt

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This was so easy and fast. I was thrilled to find this can of whole Tomatillos. I was dreading having to use fresh ones. They are just so sticky and you have to remove that husk from them which sometimes takes a bit of work.

You just throw everything in the blender and zap it until it’s ready.

Couldn’t be simpler! Just place into jars and keep refrigerated.

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Julie’s Sofrito

(Sofrito is Puerto Rican)

Ingredients:

4 Cubanelle Peppers, Deseeded

2 Medium Sized Spanish Onions

(I have 3 pictured because one looked a little bad. I probably used about 2 1/2 Onions though.)

4 Plum Tomatoes (I used Roma, they are similar.)

1 Large Red Bell Pepper

2-3 Spring Onions

12 Large Garlic Cloves, or 18 Regular Ones

1 Bunch Cilantro

4-6 Culantro Leaves

Hawaiian Sea Salt, or any you so desire.

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Yet another very easy recipe.

If you cannot find Culantro in your usual super markets then you can at the local Asian and Spanish grocery stores.

My Culantro Herb Plant

Just Chop Everything and Place into Your Blender

You of course want to deseed your peppers and remove the stems.

Blending the Onions and Peppers

Deseeding the Red Bell Pepper and Chopping it and the Tomatoes

In Go the Tomatoes and Red Bell Pepper

Next, Add the Green Stuff

Garlic Cloves and Hawaiian Sea Salt

Then Add The Culantro

Place into jars and keep refrigerated.

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The Blue Sirenia

This canoe belonged to Gordon’s parents. They were downsizing and moving into an independent living apartment and were getting rid of quite a few things. We got the canoe! This is very exciting for us as we love water life here in Florida and we are thrilled to own it.

The first thing that Gordon did was to clean it up and removing all the old boating stickers that were on it.

We also had to decide the name for it.

We first thought of the Julie A.

That was more of a joke because Gordon’s parents second boat they named the Sari J, after Gordon’s mother Sarajane.

Gordon’s father Milton was on some game show in the early 60’s called Say When. (We believe that was the name of it.)

He was on there for almost 2 weeks and won quite a bit. One thing he won was a boat, a small outboard, that was their first boat. The Sari J. was their second boat, a 16 foot Thunderbird.

When we were trying to think of names for our canoe we were thinking about doing something that would be in line with that. However, we then thought of doing something to honor our love of Florida, the Manatees, the Mermaids, etc.

Boating Stickers

And that is when The Blue Sirenia was born!

We just need to find a nice Manatee boat sticker and then we are done.

But, we do have our Mermaid…

and the Barefoot’s bring up the rear. 🙂

Archives, Beachy Living, Blogging With Julie, Current, Florida Sights, Food & Drink, Gordon & Julie Food, Outdoors, Sight Seeing Around Florida

by Julie Lancaster-Whann

A Picnic in the Herb Garden

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 …

Archives, Backyard Garden, Current, Food & Drink, Gordon & Julie Food, Home Life, Outdoors

by Julie Lancaster-Whann

Going Bananas

Our Home Grown Bananas Whether you grow them yourself or buy them…. When I think of Bananas I always think of Babies, Toddlers, Banana Pudding, Nilla Waffers, Banana Bread, and my Grandmother Aycock’s Banana Sandwiches that she would make for me …

Archives, Backyard Garden, Current, Food & Drink, Gordon & Julie Food

by Julie Lancaster-Whann

Gordon and Julie’s Everyday Seafood

Blackened Grouper Cheek Po’ Boys

These are actually based on our love of Grouper Cheeks.

The Slaw above is actually an excellent one we did for St. Patrick’s Day and we used the leftovers here.

See that recipe below:

Adding Some Grilled Lemon Juice

So Very Delicious!

An Excellent Sandwich for any Everyday Seafood

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We Also Have:

Spanish Sofrito Tilapia with Sofrito Rice

This photo was when we originally made this dish.

The photos below are when we recreated it using only 3 fillets and leftovers.

I will give you both versions of this recipe down below.

This Recipe is a Keeper!

AND,

Lobster, Shrimp, and Sides

(Recipe at Bottom)

AND,

Cedar Plank Salmon in Classic Jezebel Sauce, Grilled Lemons, Grilled Asparagus…

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Arabic Rice, Zucchini and Squash Fries

This Arabic Rice is Delicious!

The Salmon Steaks with my Jule’s Classic Jezebel Sauce with Dill

Grilled Lemons, Grilled Asparagus with Lemon Pepper and Olive Oil

Excellent Everyday Seafood Dinner

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Click Here For: Julie’s Jezebel Sauce

An Excellent Glaze for Seafood and a Dipping Sauce

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Chick Pea Pasta with New Zealand Mussels, Garlic, Tomatoes, and Green Sauce

(Recipes Down Below)

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But First:

Blackened Grouper Cheek Po’Boys

The Ingredients:

1 Bag of Frozen Grouper Cheeks

4 Sub Rolls – Toasted

2 Lemons

4 oz. Kerry Gold Butter – melted

Blackened Seasoning Mix Ingredients:

1 tsp. Paprika

1 tsp. Smoked Paprika

1 tsp. Sweet Paprika

1 tsp, Thyme

1/2 tsp. Onion Powder

1 Tbsp. Himalayan Salt – fine ground

1 tsp. Roasted Garlic Powder

1 tsp. Ground Black Pepper

1/2 tsp. Ground Mustard

1/4 tsp. Ground Cayenne Red Pepper

Pictured are all the ingredients.

Slice your Sub Rolls like a hot dog bun.

Thaw your grouper cheeks in running water in a colander.

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Dipping Sauce Ingredients:

1/2 tsp Wasabi

1 Tbsp. Ketchup

3 Tbsp. Tartar Sauce

1 tsp. Lemon Juice

In a small bowl add your Wasabi…

Ketchup, Tartar Sauce, then Lemon Juice.

Mix all the ingredients well and set aside in the refrigerator.

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Here are the spices I used to make my own Blackened Seasoning. I am using the 1/4 Cup to measure out the spices so I don’t get much more than that of all the Paprika’s I will be using.

Now the Smoked Paprika…

and lastly the Sweet Paprika. Place them all into a large measuring cup.

Now add your Thyme…

Onion Powder…

Finely ground Himalayan Salt…

Roasted Garlic Powder…

Ground Black Pepper…

Ground Mustard…

and lastly some Ground Cayenne Red Pepper… to taste.

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Mix the ingredients well and place them into a used spice jar that has a sprinkle top. Using this makes it easier to distribute the seasoning on the cheeks. This is what we did.

Slice your two lemons in half and set on a tray to later grill.

Here is the type of butter I used.

Slice off just more than half of the butter…

place it into a bowl and microwave it until melted.

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Place the grouper cheeks onto a large plate as shown.

Now add the melted butter and place all onto a large tray with the blackened seasoning.

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Get your cast iron skillet as hot as you can using your grill.

Using your tongs, dip a grouper cheek into the melted butter coating it well.

Set the buttered cheek onto the plate and sprinkle your blackened seasoning all over the one side.

Place the seasoned grouper cheek side down onto the skillet. Then season the other side of the cheek as shown.

After about 1 min. turn the cheeks and cook for another min. Meanwhile, grill the cut lemons as shown.

If needed, you can put a touch of peanut oil into the pan to help stop the cheeks from sticking.

Repeat these steps with the other grouper cheeks.

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Here I am grilling more cheeks as they cook fast as long as your pan is super heated.

I am also grilling the sub rolls.

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Here are all the grilled grouper cheeks and lemons.

We made a slaw earlier to be placed onto the rolls.

add the spicy sauce we made earlier then add your blackened cheeks. You can also add some of the blackened seasoning as well.

Add some of the lemon juice and get ready to eat!

I really liked the sauce so I add some more to the fish.

Enjoy!

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Our Grilled Cabbage Slaw

An Excellent Edible Gift

With a Lovely Dressing…

Tossed and Ready to Eat

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Ingredients:

1 pkg. Pecanwood Thick Cut Bacon

3 Cabbage

3 Yellow Onions

1/2 Cup Bacon Fat

1 Cup Lemon Juice

1 Tbsp. Whole Grain Mustard

1 Tbsp. Delicatessen Mustard

Salt and Pepper to taste

~3 Tbsp. Parsley – thinly chopped

2 Cups Whole Pecan Halves

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Pecanwood Thick Cut Bacon

Here we are placing our bacon on our pottery specially made for this task.

Place a sheet of paper towel on top to prevent spattering.

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Cook the bacon in the microwave for about 10 min. or until crispy.

Carefully remove the bacon and place on a paper towel keeping the bacon fat for later uses. Continue this process until all the bacon is cooked. We clean the pottery cooker between each cook.

Slice the cabbage into ~1 inch thick slices.

Like so….

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Peel and slice your onions into quarters.

Heat your grill to medium high heat …

and place the cabbage evenly over the entire grilling surface as shown.

I then placed the quartered onions on the upper grilling surface to start their cooking.

Keep aware of your grill’s hot spots and turn and move the cabbage as it cooks.

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Here you can see the nice grill marks and a little char on the cabbage.

As the cabbage finishes cooking, place it on a platter as shown.

When there is room on the grill, bring down the onions and grill them the same as the cabbage.

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For the dressing, use a cast iron skillet as I find it retains its heat and cooks evenly.

Our Dressing Ingredients

Heat your skillet to medium heat and add a good amount of your bacon fat to the pan. Now add most of your lemon juice to the pan.

Now your grainy mustard…

Then your delicatessen mustard, and honey.

Now add your salt and freshly ground pepper to taste.

Whisk all this ingredients together.

Cook the dressing on the grill, or you can use your side burner if you have one.

As the dressing cooks, the mixture will begin to reduce and slightly thicken.

Taste your dressing and add ingredients as needed.

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Slice your parsley…

then chop your grilled cabbage into bite size pieces.

Here, I wanted a little more bacon flavor so I added the rest of the bacon fat.

Place the chopped cabbage into a large mixing bowl then add the parsley.

Slice your onions lengthwise …

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and place them in the mixing bowl with the other ingredients.

Now, add your dressing to the bowl and mix all the ingredients well.

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Add your pecans to the bowl…

then add your bacon breaking it apart into bite sized pieces.

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Mix all the ingredients well.

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Place the cabbage mixture into jars which can last for a week or more in the refrigerator as the acid in the lemon juice will keep it from spoiling.

They also make excellent edible gifts.

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We Actually made This While on Vacation

Our Spanish Sofrito/Salsa Verde Tilapia and Sofrito/Salsa Verde Rice

My Salsa Verde and Sofrito

The recipes are below this one.

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Our Spanish Sofrito/Salsa Verde Tilapia and Sofrito/Salsa Verde Rice

Ingredients:

7 Tilapia fillets – Thawed if previously frozen

3-4 Tbsp. Sweet Paprika

Salt and Pepper to taste

~ 4 Tbsp. Olive Oil

Sauce Ingredients:

1 Cup Dry White Wine (your favorite Chardonnay)

2 Cups Salsa Verde (Julie’s Homemade)

1 Cup Sofrito (Julie’s Homemade)

~10 Large Pepper Stuffed Olives – sliced in half

1/2 Cup Old Florida Chunky Salsa

1 Tbsp. Smoked Paprika

1/2 Tbsp. Cayenne Pepper

2 Tbsp. Fresh Cilantro – Chopped

2 Tbsp. Fresh Parsley – Chopped

2 Tbsp. Fresh Basil – Chopped

(The herbs we brought from home.)

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Ready to Get Started in our Vacation Rental Kitchen

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Place the thawed fillets on a sheet pan and liberally coat with the sweet paprika.

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Turn the fillets over and coat the other side as shown.

Now add your salt and pepper to taste.

Spanish Olives

Slice your pepper stuffed olives in half.

Place the sliced olives in a bowl for later use.

These black olives are for the Sofrito Rice recipe.

Slice them also in half as shown.

Place the black olives in a bowl for later use.

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We Brought our Rice, and Rice Cooker With Us on Vacation

Add the vegetable broth until it is about one inch above the rice.

One inch is about one knuckle above the rice.

You can place your finger inside to make that determination.

Close the lid and turn the rice maker on as shown.

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Meanwhile….

Sofrito/Salsa Verde Rice Ingredients:

2 Cups Rice

~ 2 Cups Vegetable Broth – or until the broth is one inch above the rice.

1 Small bag of Frozen Peas and Carrots

~ 30 Pitted Black Olives – sliced in half

1 Cup Sofrito (Julie’s Homemade)

1/2 Cup Salsa Verde (Julie’s Homemade)

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Back to the Tilapia

Add your olive oil to a large cast iron skillet and turn on to medium high heat.

Oyster Bay New Zealand Pinot Gris

Here is the wine I will use to de-glaze the pan after the tilapia is cooked. Also pictured are the fresh herbs from our garden we will use for the tilapia.

Letting the pan get hot on the Stove Top

(We did bring this from home.)

Adding some of the Tilapia fillets to the pan. Just sear the fillets for about 2 min. on each side as they will continue to cook while in the sauce.

Pictured are the olives and both of Julie’s homemade Sofrito and Salsa Verde… which were both so good!

Once the fillets are cooked, place them back onto the sheet pan which I used to hold the fillets for seasoning.

Here are the last of the fillets.

See all those bits in the pan? They are pure flavor!

Liberally add your white wine to the pan or about 1 Cup of wine.

Let the wine cook for about 2 minutes and continue to stir the mixture.

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For the Sofrito Rice recipe, I cooked the frozen peas and carrots in a sauce pan with a little bit of boiling water and when done, I drained off the water.

Now, add the cooked peas and carrots to a larger pot as shown above.

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Back to the Tilapia, add your sliced green olives to the wine and fond.

Saute the olives in the wine.

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For the Sofrito Rice, add about 1 Cup of Sofrito to the peas and carrots.

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Now add your sliced black olives to the pot.

Here you see the olives cooking in the wine and I am stirring the Sofrito Rice ingredients.

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Once the olives have cooked for a few minutes in the wine, add a cup of Sofrito to the pan.

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Now, add 2 Cups of your Salsa Verde to the pan.

Turn the heat down to medium and let the Tilapia sauce simmer and reduce.

NOTE: It was at this point that we decided to add some Salsa Verde to our Peas and Carrots. Photo not shown.

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Add your Cayenne to the Tilapia pan sauce.

Now add your Smoked Paprika and stir all the ingredients together well.

Taste the sauce and adjust the seasonings as needed.

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Here on the left is the rice mixture and on the right is the Tilapia Sauce.

Here I added about 1/2 Cup of this Old Florida Chunky Salsa to the Tilapia Sauce.

As the Tilapia Sauce reduces, I will chop the fresh herbs.

Be sure to stir the sauce occasionally so it won’t burn.

Here on the right the Tilapia Sauce has reduced to my liking, so turn off the heat.

Add your cooked rice to the peas, carrots, and other ingredients and fold together.

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Beautiful, Rustic, and Delicious

Add your freshly chopped herbs to the rice.

Both of these recipes were really good and will be a staple to our family favorites.

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Cilantro Galore and Spring Onions Going in These Next Two Recipes

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Julie’s Salsa Verde

(Gordon wanted to drink this, he thought it was that good.) 🙂

Ingredients:

1 28 Ounce Can of Whole Tomatillos (Costena Brand)

1-2 Jalapeno Peppers, Deseeded

3 Spring Onions

1 Bunch of Cilantro

1/2 Cup of Sugar

1 t. Garlic Salt

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You just throw everything in the blender and zap it until it’s ready.

Couldn’t be simpler! Just place into jars and keep refrigerated.

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Julie’s Sofrito

(Sofrito is Puerto Rican)

Ingredients:

4 Cubanelle Peppers, Deseeded

2 Medium Sized Spanish Onions

(I have 3 pictured because one looked a little bad. I probably used about 2 1/2 Onions though.)

4 Plum Tomatoes (I used Roma, they are similar.)

1 Large Red Bell Pepper

2-3 Spring Onions

12 Large Garlic Cloves, or 18 Regular Ones

1 Bunch Cilantro

4-6 Culantro Leaves

Hawaiian Sea Salt, or any you so desire.

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Yet another very easy recipe.

If you cannot find Culantro in your usual super markets then you can at the local Asian and Spanish grocery stores.

My Culantro Herb Plant

Just Chop Everything and Place into Your Blender

You of course want to deseed your peppers and remove the stems.

Blending the Onions and Peppers

Deseeding the Red Bell Pepper and Chopping it and the Tomatoes

In Go the Tomatoes and Red Bell Pepper

Next, Add the Green Stuff

Garlic Cloves and Hawaiian Sea Salt

Then Add The Culantro

Place into jars and keep refrigerated.

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Spanish Sofrito Tilapia with Sofrito Rice

This is the same recipe from above except that we substituted some of the ingredients with what we had in our house once we got home from our vacation.

This was so good when we originally made it that when we got home and saw our leftover ingredients we wanted to remake it so as not to let anything go to waste.

We had some leftover Tilapia, Salsa Verde, Sofrito, Florida Salsa, Olives….

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We Fried the Tilapia Same as Recipe Above

Instead of a Chardonnay Above we used a Key Lime Wine

This was to deglaze the pan from the fried Tilapia.

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We didn’t have any of our Spanish Olives leftover from the recipe above so we opened a jar of Garlic Stuffed Olives, which was perfect. Here Gordon is slicing them in half. I also love the presentation of the large olives sliced in half and not chopped up into diced size pieces.

We also didn’t have any frozen peas and carrots for the rice that we make above so we opened up this can and added it to our Sofrito/Salsa Verde Rice. I’ll get to that in a minute.

Gordon Cooking our Sofrito/Salsa Verde Sauce

(Isn’t it beautiful?)

Cooking the Sauce Same as Above

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Bringing to a Boil

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Gordon Slicing Black Olives for the Rice

Gordon decided to cook the black olives and the colorful carrots in the rice cooker to save time.

You simply make rice according to the rice maker instructions and then add the colorful carrots and olives. That way everything cooks together at once. When the rice is done, the veggies are done.

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The Pan Left is for Rice, The Pan Right is for Tilapia

Gordon wanted to add more ingredients to the rice so when the rice cooker with the vegetables was finished, he dumped everything into the wok that already had some olive oil in it. He put it on a medium heat. He then added the drained can of peas and onions and some leftover Florida Salsa.

Place the Tilapia back into the sauce just to warm…

then happily heap onto a plate and enjoy!

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Lobster, Shrimp and Sides

Here I found some nice lobster at our Military Commissary (Grocery Store) which were pre-cooked. This can be a problem if you don’t reheat them properly. Luckily, they didn’t cook them to death in the first place.

It Doesn’t Get Any Easier Than This

I simply put the lobster on a sheet pan in a 350’F oven for about 10 min.

When done, the lobster will come out warm and nice and should be eaten right away. In a small saute pan melt some butter with some minced garlic. Break open the lobster tail and claws and dip them in the garlic butter. Don’t forget the legs as they have some meat in them as well.

Here is a great vegetable side dish. In our lower oven we roasted some Zucchini and Yellow Squash cut into strips at 375″F for about 25 min. which were coated with an egg wash (two eggs beaten together with a little water) then coated with some bread crumbs, grated Parmesan Cheese and salt and pepper to taste.

Roast the fries until browned as shown.

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Cedar Plank Salmon in Classic Jezebel Sauce, Grilled Lemons, Grilled Asparagus…

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Arabic Rice, Zucchini and Squash Fries

This Arabic Rice is Delicious!

The Salmon Steaks with my Jule’s Classic Jezebel Sauce with Dill

Grilled Lemons, Grilled Asparagus with Lemon Pepper and Olive Oil

Excellent Everyday Seafood Dinner

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Here I am soaking the cedar wood plank in water using a cast iron lid to keep it down.

In Order To Make……..

Jezebel Cedar Plank Salmon Steaks

WITH…..

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Arabic Rice, Grilled Asparagus and Squash, and Zucchini Fries

(We’ve got 3 recipes in the making here.)

Ingredients for the Arabic Rice:

1 1/2 Cups Brown Basmati Rice

3/4 Large Red Onion – diced

3 Tbsp. Olive Oil – I used one from the country of Jordan

1 Tbsp. Ground Cardamom – or more to taste

1 Tbsp. Ground Cumin – or more to taste

1 Tbsp. Ground Coriander – or more to taste

5 Cardamom Pods – seeds removed

~1/2 Cup Dried Cherries

~1/2 Cup Pitted Dried Apricots

~1/2 Cup Chopped Dates

~1/2 Cup Mixed Jumbo Raisins

1/2 tsp. Himalayen Salt

1 tsp. Dried Valencia Orange Peel

2 Whole Cinnamon Sticks

2 Bay Leaves

Fresh Ground Pepper to taste

Garnish with chopped chives

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Add your rice to your rice cooker’s bowl and wash with fresh water a couple of times until the water runs clear. This removes the coating. Use your fingers to mix the rice with the fresh water and pour out the milky water and any non-rice pieces. Then add one inch of water above the rice. Use your index finger and your first knuckle to measure this 1 inch measurement. Cook the rice in your cooker until done.

Slice your Red Onion in half then dice it as shown.

Here I placed them in a bowl for later use.

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Grilled Asparagus Ingredients:

~30 Asparagus

3 Tbsp. Olive Oil

1 1/2 Tbsp. Lemon Pepper

Wash your Asparagus then slice off the woody ends as shown. Usually about 1 inch of the end depending on the freshness of the Asparagus.

Place the Asparagus into a large baggie and add your olive oil.

Add your lemon pepper and close the bag letting it sit overnight or at least for a few hours.

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Yellow Squash and Zucchini Fries:

Ingredients:

3 Yellow Squash – sliced

3 Zucchini Squash – sliced

2 Eggs – beaten

2 Tbsp. Water

2 Cups Wheat Panko Bread Crumbs

1/2 Cup Grated Asiago Cheese

Salt and Pepper to taste

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Slice all the squash into thin French fry wedges as shown.

Crack your eggs into a large bowl…

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then add your water to the bowl and whisk until combined.

Pour your Panko Bread Crumbs into another bowl …

then add your shredded Asiago Cheese and mix all the ingredients well.

Add your pepper and salt to taste and mix well again.

Dip your squash wedge into the egg mixture to thoroughly coat.

Then dip it into the Panko and cheese mixture,

and set it on a baking tray lined with aluminum foil as shown.

Slice the ends off of your Zucchini squash and cut them into wedges as before and place them into the egg, then Panko mixtures.

Here you can see I have the bowls and tray all in a row to simplify the process.

Line the squash fries in rows on the tray as shown.

Sprinkle a little more Asiago cheese on the squash if wanted.

Bake the fries in a 400’F oven for about 25 min. or until browned.

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Here you can see the rice is perfectly cooked and ready for the Arabic Rice recipe.

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Thaw and rinse clean your salmon fillets.

Using a pair of food pliers, remove the bones as shown. You could also remove the backbone if you desired. They are also easily removed after the Salmon is cooked.

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I like to use a Wok for rice dishes as they remind me a making Asian foods and the ease of moving the ingredients around which the Wok provides.

Heat the Wok to medium high heat and add your oil.

When the oil comes to temperature, add your Red Onions and saute them for a few minutes.

Now add your Cardamom…

Cumin…

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and Coriander to the Red Onions and mix well.

Here I am also using the Whole Cardamom Seeds which I am removing from their Pod.

Mix the Red Onion and seasonings well adding more oil if needed.

Add your Dried Cherries to the Wok…

Then your Apricots…

Chopped Dates…

and Raisins to the Wok and continue to mix well.

Now add your Cinnamon Sticks and Bay Leaves to the mixture…

then your Salt…

and Dried Orange Peel, and again mix all the ingredients well.

The aroma of this is amazing!

Now remove some of your rice from the bowl and add it to the other ingredients in the Wok.

Begin to break up the rice with your wooden spatula while mixing all the ingredients together. Add as much rice as you like until the consistency looks good to you. Use any leftover rice for other meals.

Here is the finished dish which was garnished with some chopped chives.

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Here I have removed the Squash Fries from the oven as they have browned to my liking.

Set them aside to be eaten later.

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Slice some lemons in half to be grilled along with your Salmon.

Here are the four Salmon Fillet Steaks and a brush for the Jezebel sauce.

Turn on your grill to high and heat for about 8 min. When at temperature, reduce the heat to medium and place your cedar planks on the grates. TIP: Buy an entire board of cedar wood at your local home improvement store and have them cut the wood into manageable planks. This is much cheaper than buying the already cut wood planks. Just make sure that the wood is untreated.

Place some oil on the plank and brush it evenly over the wood’s surface.

Now place your Salmon on the plank, placing one inside the other as shown.

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Add about 1/2 cup of your Jezebel sauce to a small bowl and …

use your brush to evenly coat the fish with your sauce/glaze.

Add your Asparagus to the grill as shown, over medium heat.

Close the grill for about 8 min. then turn the Asparagus using your tongs.

Add your lemons to the grill and cook them until they have grill marks on the cut side. Grill the fish until firm and you see the white fat coming out of the fish which should take about 15 min. total time depending on the thickness of your fish and the amount of times you open your grill to tend to other items.

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Here you can see the nicely grilled Salmon Steaks which we garnished with some fresh Dill Sprigs.

Pictured above are the grilled lemon and Asparagus.

Here is the plated meal… this was really good and the Jezebel sauce was a huge hit.

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What an Excellent Dinner!

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Chick Pea Pasta with New Zealand Mussels, Garlic, Tomatoes, and Green Sauce

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Ingredients:

1 Large Onion – diced

4 Tbsp. Butter

2 Tbsp. Garlic infused Olive Oil

~9 Garlic Cloves – sliced thinly

1 tsp. Red Pepper Flakes

~13 Cherry Tomatoes – sliced in half

24 oz. New Zealand Mussels – frozen

1 package Chick Pea Pasta – reserving 1/2 Cup of the water to create the sauce for the dish

~1 Cup Green/Herb Sauce (This Green/Herb Sauce recipe can be viewed here): Simply Easter

1 Small Bunch of Parsley – Chopped finely

Salt and Pepper to taste

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Kerrygold butter is an Irish butter, which is very good and worth the extra cost.

Here is the Pasta, Garlic, and Cherry Tomatoes we used in this recipe.

Above are the New Zealand mussels we used. There are a few different brands to buy here in the U.S. that I have seen. I believe some of the best mussels in the world come from New Zealand. Other amazing mussels come from the U.S. waters around the state of Washington.

To start, place a few Tbsp. of Olive Oil into a large saute pan and turn the heat to medium high. I used Garlic infused Olive Oil to add the extra Garlic flavor, but most any good Olive Oil will due.

Now add your butter.

Now is a good time to slice your Onions and Garlic.

When the butter has melted, add your sliced Onions to the pan.

Add your Red Pepper flakes to the pan.

Stir and saute the Onions and Pepper flakes for about 2 min.

Now add your mussels to the pan. Stir the ingredients and cover the pan with a lid.

Turn the heat down to medium heat and let the ingredients cook for about 8-10 min. stirring occasionally.

Pictured are the Mussels in the Onions.

In a large pot, add water and bring it to a boil. When boiling, add your pasta.

Here I am again stirring the Mussels and other ingredients.

Now that your Mussels have cooked, add your Garlic and Cherry Tomatoes.

The juices from the sliced tomatoes will add to the sauce when done.

After about 8 min. or as prescribed on the the noodles box, test that your noodles are cooked by eating one. If it is still very firm then they likely need to cook another min. or two. When the noodles have just a little bite to them they are cooked properly and called al dente or “to the tooth” in Italian. While cooking with the other ingredients, the noodles will absorb some of the sauce and fully cook.

Here you see the juices of the Onions, Cherry Tomatoes, and Mussels in the pan.

Add your al dente cooked noodles to the pan.

Add some of the pasta water to the pan as well to create a sauce.

Mix all the ingredients together as shown.

Add your Green Sauce and stir together with the other ingredients.

Add your chopped Parsley to the pan and mix well.

Serve immediately and enjoy!

Archives, Beachy Living, Current, Food & Drink, Gordon & Julie Food, Grilln' with Gordon

by Julie Lancaster-Whann

ONO Hawaiian

(I took the photo above when we first moved to Hawaii in 1986. This is Diamond Head side of the island.) We sure do miss riding around the island playing tourists. ————————————————————– ALOHA! May Day is Lei Day When I was a …

Archives, Backyard Garden, Christmas & Holiday, Current, Food & Drink, Gordon & Julie Food

by Julie Lancaster-Whann

Sixty’s, (Sensational or Surviving?) We’ll see, right?

Welcome to My Sixty’s Currently Aging to Perfection (Or Rotting and Disintegrating? But I swear this to you, as long as there are moisturizers and Loreal Superior Performance Medium Blonde, I will always be here for you.) 🙂 When I look …

Archives, Blogging With Julie, Current, Food & Drink, Gordon & Julie Food, Julie Vintage, Julie's Blogs

by Julie Lancaster-Whann

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.) 🙂

Found The Perfect Picnic Spot

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Backyard Picnic by the Magnolia Tree

For this particular Labor Day I wanted to do an homage to old Picnic’s of the past with my Grandparents and Great-Grandparent’s. In the slider photo above for this post, from the movie Picnic, the older ladies just remind me of the lovely ladies I grew up with. They were either reading their poetry books, knitting, or creating beautiful needlepoint designs.

My Great-Grandmother’s Poetry Books

My Great-Grandmother Honnie’s Picnic Basket

Me, with my Vintage Southern Caramel Cake

(Recipe Down Below)

Nellie Mae’s Needlepoint

My Grandmother’s that I have of hers that she never completed.

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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 hearkens 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 Had This Magnolia Planted in Honor of my Great-Grandmother Keith

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 holler 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.

Iced Tea Always Played an Important Part in Every Outing

These Plates and Cups Also Belonged to My Great-Grandmother

A picnic to me is a trip back in time visiting those that have long gone, but are 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’S

Julie’s Vintage Southern Caramel Cake

(Caramel Cake Recipe Down Below)

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Let’s Start First With This Dessert

Here is a Special Cake of Mine

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

Judging by my pride above you’d think I was the monkey presenting Simba to all the African animals from the hilltop in The Lion King.

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. Because to me tacky is beautiful!

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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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Our Labor Day Watermelon Cocktail

Ingredients: (for 1 Drink)

~ 8 Ice Cubes

1 shot Tequila – Camarena Brand

1 1/2 Cups Watermelon Fruitscato – Barefoot Brand

Garnish:

Watermelon – Sliced and Cubed

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Slice the watermelon in cubes and place them in the glass.

Add about 8 ice cubes to your large shaker.

Now, add one shot of Tequila to your shaker.

Then add about 1 1/2 cups of your Watermelon Fruitscato to your shaker.

Shake all the ingredient in the shaker until your hands are ice cold and pour the mixture into your glass. Enjoy!

Garnished With Watermelon Wedges

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This is One of Our Labor Day Picnic’s

I Wanted Lots of RED

Red Tablecloth, Red Plates, Red Bowls, Red Spoons….

I Also Wanted Lots of Salads

Red Tomatoes

Red Grapes, Condiments, Salads and Bread

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Our Salads

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

Our Homemade Condiments of Dill Pickles, Pickled Brussel Sprouts, and Corn Relish

(With some of my Souvenir Spoons)

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Different Breads to Choose From

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Recipes Start Right Here

Gordon’s German Potato Salad

Ingredients:

4 lbs. Red Potatoes

1/2 Red Onion – diced

1 Shallot – diced

1 Tbsp. Parsley – chopped finely

Chives – Chopped thinly

10 Slices of Thick Sliced Bacon – cooked and crumbled (save the bacon fat)

1/4 Cup White Wine Vinegar

1/2 Cup Chicken Stock

1 Tbsp. Tarragon Mustard – Homemade

Salt and Freshly Ground Pepper to Taste

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Place all your potatoes in a large pot of cool water then turn the pot’s burner onto high. When the water starts to boil, turn it down to medium-high heat and continue to boil.

Here are the chives and parsley we had growing in our garden, washed and ready.

We cook our bacon using this special large clay cup specially made to be used in the microwave. We cooked it for around 10 min. or until crispy.

Slice then dice your onion… more to follow.

Cook the potatoes until fork tender.

Slice your onion in half then into fine sections…

then make a few diagonal cuts and lastly slice the onion into a small dice.

Here you can see how this bacon cooker works keeping the bacon fat away from the bacon.

Once your potatoes are cooked, cool them down with cold water to stop the cooking process.

In a large saute pan, add about 3 Tbsp. of your bacon fat to the pan then add your diced onions and shallot. Bring the onions and shallots up to medium heat.

Stir the onion mixture while cooking. When the potatoes have cooled, drain them in a colander.

The Potatoes are Ready, the Onion and Shallots are softening.

When the onion have mostly cooked and turned translucent, add your white wine vinegar.

Stir in the vinegar and continue to cook the mixture. Then add your chicken stock and continue to cook the mixture over medium heat.

Add your Mustard to the pan and stir all the ingredients well. Then add some Freshly Ground Black Pepper.

Slice your potatoes into small rounds as shown and place them in a large bowl.

Cook the onion mixture until the liquid has reduced by ~1/4.

Nice close up of the cooked red potatoes Julie!

Slice your chives and parsley as shown.

Once reduced, add your onion mixture to the sliced potatoes.

Ready for the Bacon!

Then add your sliced herbs and bacon crumbles to the bowl.

There’s Always Room for Bacon 🙂

Fold all the ingredients together keeping the potatoes nice shape. Serve cool!

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Setting out some of our Homemade Pickles

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Julie’s Ham Salad

This was so good and easy to make. The ham that you see is fully cooked. I just needed to warm the ham through about 25 minutes in a 350F oven.

Here I am Chopping the Ham into Chunks

Placing the Ham into a Bowl

Next I am Adding our Homemade Mustard and Chopping our Dill Pickles

I just eyeball all of this. I added some Mayonnaise and some Hard Boiled Eggs, along with some Freshly Ground Black Pepper. And a few drizzles of our Pickle Juice from the jar.

I wish I had some of this right now! 🙂

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Julie’s Chicken Salad with Grapes and Pecans

Chicken Salad is one of my favorite’s. I love it because it is not only tasty and a great lunch or picnic lunch, but it goes a long way in our household. When I do make it I like to use an entire chicken, light and dark meat together. When you have a mix of the two it is just more delicious. So, I start with a whole chicken.

First, place a large pot onto the stove top and fill it with water. You can salt the water. It speeds up the cooking process but it will also add some flavor to the chicken that will be cooking.

The pot on the left are all of my eggs for my Deviled Ham, Deviled Eggs, and for my Chicken Salad.

I just place the chicken into the water and put the burner on high. As it starts to boil I do reduce the heat to about an 8, which is a medium-high heat and I just let it simmer-boil for a good 45 minutes. You want the chicken falling off the bone. I do use tongs to turn the chicken periodically to be sure it is being cooked fully.

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Oh, this is my lunch while I cook. Bread and Manchego Cheese. 🙂

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My eggs are ready. I’ve placed them in cold water and ice to stop the cooking process. I just need about 2 of these eggs for my Chicken Salad. The rest will go into other salads. The egg you see on the plate is me testing them to make sure they are ready. I also give this to Spooky and Sparky as their treat.

When the Chicken is ready I remove it from the pot and place it into a colander that is on top of a bowl to catch the liquid. I allow it to cool and then I start to pick all the chicken off the bones. This is a messy job. I discard the bones, cartilage and fat, and place the white and dark meat into another bowl.

With my Chicken in the bowl I now want to chop some Onion and Celery and place into the bowl with the chicken.

I wish I could give you exact measurements but it really is up to each of us to determine that.

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Chicken, Onion, Celery, Mayonnaise, Mustard, Freshly Ground Black Pepper, Dashes of Hot Sauce, and Pickle Juice. If you have an open jar of pickles in your refrigerator, then just add a few drizzles and it will enhance the flavor of your Chicken Salad. You can also add a few tablespoons of Pickle Relish if you like.

Ready to Chop the Red Grapes in Half

And now ready to add the Chopped Pecans.

Delicious and Beautiful!

Washing some beautiful and Crispy Lettuce for these Salads

Allowing Them To Dry

Fresh Flowers, Fresh Red Grapes, and Fresh Chicken Salad

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Deviled Ham

Deviled Eggs

Julie’s Deviled Ham, Deviled Eggs with Bacon

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I ADORE Deviled Eggs!

I wanted to make them a bit different from my traditional way and that is when I remembered that one recipe in the south where women used to make them with Deviled Ham and Worcestershire Sauce. This is a vintage recipe. Not complicated at all. Just another way to make, and eat them.

Ingredients:

Hard Boiled Eggs, as many as you like.

1 or 2 Cans of Deviled Ham

Mayonnaise to Taste

Mustard to Taste

Chopped Onion to Taste

Dashes of Worcestershire Sauce

Salt and Pepper

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When I make any of my southern salads I always make them geared to my own personal tastes. Therefore, it is sometimes hard to me to give you accurate ingredient information because I just eyeball it. Which is why I am giving you the ingredients but it is really up to you to determine the exact amounts that you prefer for your own tastes.

Boiling the Eggs

In order to make Deviled Eggs you need to hard boil your eggs in a pot of water. Just put as many eggs as you want into a pot and fill the pot with water. Add some salt to the water as this is supposed to speed up the boiling process and it is supposed to prevent an egg from leaking out if it is cracked. Supposedly. 🙂

Turn your water on a high heat and bring to a rolling boil with the eggs in it. Now, turn the heat down to a medium-high heat and continue to boil for about 10 minutes. When done, remove from the heat and place the eggs into a bowl of cold water with some ice in order to stop the cooking process.

You can see my hard boiled eggs in the photo top left. Usually, once I have cooked them I place them into the refrigerator overnight and make my Deviled Eggs the following day.

I now need to remove the eggs from the shells. I just tap them to crack them and then remove the shells.

Then I slice the eggs in half and remove the yolks, like so…..

Into a Mixing Bowl they Go

The Deviled Ham

I grew up on this stuff. We would make Deviled Ham Sandwiches and sometimes I would spread the ham on Saltine Crackers. I hadn’t eaten this stuff in years and it was a nice taste back in time.

Here I am using a fork to mash the yellow yolks and I’ve added some of the Deviled Ham.

Adding the Yellow Mustard

This is our homemade Yellow Mustard but use whatever you prefer.

Now it’s just a matter of adding some Chopped Onion, Dashes of Worcestershire Sauce, Salt and Pepper, then mix together and place into the cavity of each egg.

Then refrigerate until ready to eat!

Oh, and we had some extra BACON from Gordon’s German Potato Salad which we added to each Deviled Egg as a garnish.

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A Nice Little Tray of our Homemade Pickles, Brussell Sprouts, and Corn Relish

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Salad on Salad is Perfection 🙂

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

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My Cake Pans

I realize they are nothing to get excited about. I don’t make very many cakes but when I do I drag out my cake pans only to remember that I need to buy new ones because the ones I have are old and never the same sizes. But, that never stops me! 🙂

My Ingredients:

2, Red Velvet Cake Mixes

(Just follow the package instructions on how many eggs and how much Vegetable Oil you will need.)

Maraschino Cherries Without the Stems

(As many as you like. And reserve the juice from the jar/s.)

Fresh Cherries, as many as you like.

Flowers and White Chocolate Bark w/ Cherries

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I just followed the cake package instructions making one cake mix at a time. In place of adding water I would add the juice from the Maraschino Cherries.

P.S. Everything tastes better in this Vintage Mixer that my Grandmother gave me many years ago that she bought at a yard sale for $20.00 in Rome, Georgia, my hometown. 🙂

Now It’s Time to Add the Maraschino Cherries

Mix together and then pour into your cake pans that you have greased and floured. To do this you just use some Crisco Shortening and place all around the cake pans you will be using and then add a dusting of Flour. Dump out the extra flour that didn’t stick to the shortening in the cake pans. Then just pour in your cake batter with the cherries.

Just pour the cake batter up 3/4 of the way in the pans.

Bake according to package directions.

It is sometimes best to place the cakes on a baking sheet and then bake. It’s up to you.

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Look How Beautiful!

Right Out of The Oven

Place on Racks to Cool

You can see my fresh Cherries in the bowl to the left.

Look at the Beautiful Cherries on the Bottom of the Cake 🙂

These 3 Cakes were made from 2 Cake Mixes.

Once Thoroughly Cooled…..

I need to make this cake flat on top so I just took a bread knife and sliced the top right off. You can reserve that cake that you cut off and save it for ice cream. 🙂

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Time for me to Assemble my Cake

I knew that I wanted to present my cake on this red and white metal plate so I placed it on top of one of my glass cake pedestal plates in order to do so. I then placed some Parchment Paper all around the outside of the metal plate. You can see that in the photo top right. I had placed the largest cake on first with the top side face down and the bottom side facing up.

The Parchment Paper that you see here in these photos are just strips of Parchment placed all along the sides of the cake. That way when you finish decorating the cake you can just slide them out. But you cannot slide them out if the cake is sitting on top of one large piece of Parchment.

I Iced the first layer of cake all around with just some ready made frosting. Vanilla, of course. 🙂

I then placed the next largest size of cake on top of it and I then iced it. I did do my best to remove a lot of the crumbs so that they didn’t get all tangled up with the frosting. That’s when it gets all gunky and not very attractive.

Now Comes the Smallest Size of Cake on Top

And More Frosting…

I liked that you can see some of the cake layers here.

I Added Some Fresh Cherries, Flowers, and White Chocolate Bark w/ Cherries

3 Layers of a Very Tall Cake

It Truly Was Delicious!

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Julie’s Old Fashioned Southern Caramel Cake

I’m very proud of this cake. It just reminds me of the south.

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Ingredients:

2 1/2 Cups Cake Flour

3 Cups Sugar

2 Cups Butter

8 Eggs

1 Cup Milk

4 t. Baking Powder

1 T. Vanilla Extract

1/2 t. Almond Extract

1 t. Salt

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You will need an electric mixer for this.

You will also need some Parchment Paper and Cooking Oil Spray.

You want to use a pen or pencil and draw the shape of the cake pan onto it.

Then cut out the shape.

I first sprayed some of the cooking oil spray into the pan bottom and sides. I then placed the cut out parchment paper onto the bottom and then sprayed some more of the cooking oil spray.

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Time To Make The Cake

I cracked all the eggs into a small bowl.

I then added the Milk, Vanilla Extract, and Almond Extract to the Eggs.

I mixed everything together and let it sit.

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Cake Flour, Sugar, and Baking Powder

Add to the Mixing Bowl

Blend the Dry Ingredients Together on Low

Slice Your Butter Into Tablespoon Chunks

You want to place your mixer on a low speed and add your butter one tablespoon at at time until it’s blended.

You Can See It Coming Along Here

You Want to Keep Blending the Dry Mixture and the Butter Together

I Then Add about Half of the Egg Mixture to the Butter and Dry Ingredients

When Blended I Add The Remaining Egg Mixture and Increase the Speed to Medium Until Blended

With the Batter Ready, It’s Time to Pour into the Cake Pans

Like So….

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Pre-Heat Oven to 350F

Bake for 20-25 Minutes

To determine when the cake is done, place a toothpick or wooden skewer into the cake and if it comes out clean then the cakes are done.

Place Onto a Cooling Rack and Cool Thoroughly

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Preparing My Cake For The Icing

You Need a Cake Pedestal, Some Parchment Paper, and Your Cake

I cut some of the parchment into strips and placed all around the cake pedestal.

I then placed one of my cakes face down onto the parchment and removed the bottom layer of parchment that we cooked the cake in.

Now It Is Time To Make The Caramel Icing

This is a Caramel Icing Recipe. You are about to make Caramel. 🙂

Ingredients:

2 Cups Butter

5 Cups Sugar

1 1/2 Cups Buttermilk

3 T. Corn Syrup

2 T. Vanilla Extract

2 1/2 t. Baking Soda

1 t. Salt

30 Marshmallows

You will need a Candy Thermometer

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In a heavy saucepan….. over low heat.

Add Your Butter, and Buttermilk

Sugar….

Corn Syrup, Salt, and Baking Soda….

Stirring Constantly Until the Butter and Sugar is Dissolved

You Then Add Your Marshmallows

Werther’s Original Caramels and Hard Candy Caramels

(Thinking about these as accents.)

Marshmallows Melting

The Mixture Kept Expanding So We Transferred Into a Larger Pot

You need to constantly stir so the mixture doesn’t stick to the bottom of the pan and burn.

In order to make the caramel icing you need for the candy thermometer to reach 238F. We never reached it. We even placed the burner on a medium-high. The caramel was spitting hot lava at us and we were getting burned so we called it quits at 220F.

Gordon Had to Oven Mit Up in Order to Deal with the Hot Caramel

We then removed from the heat and added our Vanilla.

Place Your Caramel Into A Mixing Bowl

Now, Use a Mixer to Mix It!

You want the mixture to get cloudy.

Just do the best you can. We did!

Beat about 5 Minutes

Now It’s Time To Start Spreading The Icing

I would like to stress that we never allowed this caramel to reach the 238F temp that would have made it more firm. However, it was still quite delicious as it is.

We also had other intentions where this caramel was concerned.

We wanted it runny enough to use as a fondue dip.

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So, now we have our gorgeously delicious caramel icing/dip.

I do wish that I had placed my cake onto a cookie rack so that the icing could fall down into it, as a glaze. But, instead I had to remove it from the parchment paper and place it back into my mixing bowl for later use.

It may have been a mess to make but it was one of the best cakes that Gordon and I had ever eaten.

This Was The Best Cake

I Added A Few Hard Candy Caramels To Accent

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So Delicious

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Happy Labor Day!

Julie and Gordon

Archives, Backyard Garden, Christmas & Holiday, Current, Food & Drink, Gordon & Julie Food, Julie Vintage, Outdoors

by Julie Lancaster-Whann

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 …

Archives, Beachy Living, Blogging With Julie, Current, Food & Drink, Gordon & Julie Food

by Julie Lancaster-Whann

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 …

Archives, Current, Food & Drink, Gordon & Julie Food

by Julie Lancaster-Whann

Current Website Updates

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 and pages, I also tend to update old ones. So, I decided to create a page 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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August, 2025

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August 5, 2025

I Just Created:

Summer Italian

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July, 2025

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July 30, 2025

I Just Added An Update To:

Typing-with-Julie-in-1965, (I Mean-Blogging-with-julie-in-2025) Dear Diary…

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July 29, 2025

I Just Completed Updates To:

Happy Birthday To BFIFWJ

AND,

Julie Barefoot In The Backyard

AND,

The Inspiration of Bluey and the Heeler’s

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July 28, 2025

I Just Finished:

Julie’s Lunchbox Take-Out

I’m also realizing that I never mentioned that I had created this website page to begin with. Huh.

I’ve also linked all my Asian website pages together. Whew! Done!

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July 15, 2025

I Just Added An Update To:

Typing-with-Julie-in-1965, (I Mean-Blogging-with-julie-in-2025) Dear Diary…

AND,

I Created A New Webpage:

Plum Cake For Isabelle

AND,

I just finished:

A Tasty Asian Summer

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July 8, 2025

I just did an update to:

Sixty’s, (Sensational or Surviving)?) We’ll See, Right?

AND,

I just created:

A Tasty Asian Summer

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July 5, 2025

I Just Completed:

The Inspiration of Bluey and the Heeler’s

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June, 2025

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June 26, 2025

I have just finished:

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

I do have plans to update this blog, but for now it is finished!

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June 20, 2025

I Have Completed:

Isabelle And The Backyard Fairy’s

AND,

I Just Added An Update To:

Typing-with-Julie-in-1965, (I Mean-Blogging-with-julie-in-2025) Dear Diary…

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June 14, 2025

I just finished:

Julie Barefoot In The Backyard

AND,

Added more content to:

Building A Backyard Landscaping Retaining Wall And Our Lanai Extension

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June 12, 2025

Created A New Website Page:

Onions, And All Things Onion

AND,

I found relevant photos that belong on a website page of ours that I have since added, and Gordon has updated with content.

Our Cyber-Stalker Paul Keith Gray had moved them around in our other folders making them hard to find.

Here is the updated website page:

New Front Yard Landscaping Project

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June 2, 2025

I Just Added An Update To:

Typing-with-Julie-in-1965, (I Mean-Blogging-with-julie-in-2025) Dear Diary…

AND,

WE FINALLY FINISHED:

How To Repair and Rebuild a Retaining Wall

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May, 2025

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May 31, 2025

I just added 3 new recipes to:

Tavolino Da Caffe Italiana (Coffe Table Italian)

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May 30, 2025

I have done updates to:

Fun Izzy Foods

AND,

My Log/Blog Documenting Stalking and Harassment From My Neighbor

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May 27, 2025

I Just Completed:

Strawberry’s And All Things PINK!

AND,

I Added A Small Update To:

My Pink Flamingo Summers

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May 26, 2025

I just finished working on:

Fun Izzy Foods

AND,

I added an update to:

DIPS!

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May 9, 2025

I just finished adding many recipes to:

Isabelle and the Backyard Fairies

AND,

I Created A New Website Page:

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May 1, 2025

Created Some New Web Pages:

Click Here For: Eat Your Vegetables More

AND,

Strawberry’s and All Things PINK

AND,

Fun Izzy Foods

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April, 2025

——————————————————————————

April 11, 2025

I Added another Update to:

My Log/Blog Documenting Stalking and Harassment From My Neighbor

AND,

I Created a New Webpage:

Click Here For: A Valentine Jezebel (Sauce)

AND,

Typing With Julie in 1965, (I Mean Blogging With Julie in 2025)

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April 5, 2025

I Added another Update to:

My Log/Blog Documenting Stalking and Harassment From My Neighbor

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April 3, 2025

I Added an Update to:

My Log/Blog Documenting Stalking and Harassment From My Neighbor

AND,

I Just Created a New Webpage:

Julie Barefoot In The Backyard

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March, 2025

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March 28, 2025

Click Here For:

Building A Backyard Landscaping Retaining Wall And Our Lani Extension

Just Finished It!

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March 20, 2025

Gordon and I Just Updated:

Here’s a CLUE for Nancy Drew

I Had Found More Photos Pertaining To This Project

AND,

I Created A New Webpage Today:

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March 15, 2025

I Have Done Updates To:

My Log/Blog Documenting Stalking and Harassment From My Neighbor

AND,

Typing With Julie in 1965, (I Mean Blogging With Julie in 2025) Dear Diary…

AND,

Sixty’s, (Sensational or Surviving?), We’ll See, Right?

AND,

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March 6, 2025

I Just Added Updates To:

Building A Landscaping Retaining Wall

AND,

I Created A New Webpage:

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March 4, 2025

I Just Added An Update To:

Southern Fried Shortcut

AND,

I Added Updates To:

Japanese Girl’s Day (Hawaii Tradition)

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February, 2025

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February 27, 2025

I Just Finished:

When Only A Salad Will Do

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February 24, 2025

I Just Finished:

My Log/Blog Documenting Stalking and Harassment From My Neighbor

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February 22, 2025

I Just Finished:

Southern Fried Shortcut

AND,

I just added a small update to:

Typing With Julie in 1965, (I Mean Blogging With Julie in 2025) Dear Diary…

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February 18, 2025

I just did another update to:

My Log/Blog Documenting Stalking and Harassment From My Neighbor

AND,

I Just Created Two New Website Pages:

AND,

Mother of the Groom

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February 17, 2025

I just finished:

An Italian Natale

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February 8, 2025

I finally completed:

Everything’s Archie

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February 5, 2025

I just did an update to:

Typing With Julie in 1965, (I Mean Blogging With Julie in 2025) Dear Diary…

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January, 2025

I may not like a new year, but I do love a new calendar.

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January

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January 30, 2025

I just added an update, and a recipe to:

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January 26, 2025

I just finished:

Our Mexicana Thanksgiving Dishes

AND,

I Just Created:

Julie Whann’s Asian

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January 20, 2025

Today is Martin Luther King, Jr. Day

(Wishing he were still here.) 🙁

AND,

I Just Finished:

In My Beachy Christmas Nook

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January 19, 2025

Happy 6th. Wedding Anniversary to Veronica and Brian

AND,

I just finished:

Making Kahlua Liqueur For Christmas

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January 16, 2025

I Just Finished:

Christmas, 2023, A Kahlua Christmas

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January 15, 2025

I Added an Updates to:

Typing With Julie in 1965, (I Mean Blogging With Julie in 2025), Dear Dairy…

AND,

Click Here For: An Old Florida Jezebel (Sauce)

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January 7, 2025

Just Created, and Added an Update to:

Typing With Julie in 1965, (I Mean Blogging With Julie in 2025), Dear Dairy…

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Added An Update To:

In My Beachy Christmas Nook

AND,

I Just Created:

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December, 2024

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December 26, 2024

We added more info to:

Gordon’s Guide to Repair and Customizing Used Kayaks

AND,

We Just Finished:

Stewed Tomatoes, A Whann Family Tradition

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December 4, 2024

We Just Finished:

Beachy Christmas Grub

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December 1, 2024

Added An Update To:

You Are Cordially Invited To A Magical Christmas

AND,

I Created:

Christmas 2023

AND,

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November, 2024

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November 16, 2024

I Just Added More Content To:

It’s Wednesday

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November 13, 2024

I Just Finished:

Wednesday’s CLUE

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November 10, 2024

Added An Update To:

Sixty’s, (Sensational or Surviving?), We’ll See, Right?

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November 7, 2024

I Just Added Updates To:

AND,

Just Added An Update To:

AND,

I Just Created:

Wednesday’s CLUE

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November 2, 2024

Just Added An Update To:

Isabelle’s Beauty and the Beast

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October, 2024

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October 21, 2024

I just added an update to:

Autumn Lunches

AND,

I created two new website pages:

AND,

A Haunted Jezebel, Together With A Haunted Mansion Halloween Repast

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October 13, 2024

I Just Finished:

Our Haunted Mansion Halloween Fun

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September, 2024

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September 28, 2024

Added A Few Updates To:

AND,

Click Here For: Busch Gardens, Tampa, Florida

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September 24, 2024

I just finished the write-ups for:

AND,

I Added Some Additional Content To:

A Charmed Halloween

AND,

I Just Created A New Website Page:

When Only A Salad Will Do For Dinner

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September 11, 2024

Just Created This From A Past Blog:

Universal Studios Halloween Horror Nights, RIP Tour

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September 10, 2024

Just Finished:

Autumn Breakfasts

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September 9, 2024

I Just Finished:

My, My, Peanut Butter Pie

And,

Julie ‘Home Sweet Home’

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September 7, 2024

I Just Finished:

Lilly Pulitzer (The Barefoot Queen of pink and Green)

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September 5, 2024

I Just Added an Update to:

AND,

I Just Created:

Southern Fried Shortcut

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September 3, 2024

I Just Completed:

Grammaw Nell’s I’Talian Sausage Suppah

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September 1, 2024

Our Son-In-Law Brian’s 40th. Birthday!

Brian loves The Haunted Mansion Ride at Disney’s Magic Kingdom, and he loves my Brunswick Stew, so I incorporated the two and came up with this.

Sort of a Haunted Stew 🙂

The Wishbone is from the chicken I used to make the Brunswick Stew

Brian and Veronica are already Getting into the Halloween Spirit at their house.

I Set Everything Up for Them To Enjoy

Their Dining Room

Happy Birthday Brian!

Julie and Gordon

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August, 2024

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August 31, 2024

I finally finished:

Vacation, All I Ever Wanted

This was one of my very first “under construction” website pages that I just left undone.

Well, I’ve finished it now! 10 years later. 🙂

Julie

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August 28, 2024

Just Added An Update To:

AND,

Tavolino Da Caffe Italiana (Coffee Table Italian)

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August 24, 2024

Just Finished:

I also linked all of our Italian website pages together.

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August 22, 2024

Just Finished Updates To:

Quickie Italian

AND,

Just Created:

Let Me Make You A Sandwich (Bond Style)

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August 10, 2024

Just Added Updates To:

AND,

Just Finished:

Yummy Sammy’s

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August 9, 2024

Just Added An Update To:

————————————————————————–

August 7, 2024

Just Added An Update To:

Grammaw Nell’s I’Talian Sausage Suppah

AND,

I have created a few new website pages:

Autumn Breakfasts

AND,

AND,

Yummy Sammy’s

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August 4, 2024

Just Finished The Write Up For:

More Hawaiian Eats

AND,

An Easy Labor Day Dinner

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August 3, 2024

I Just Added Updates To:

Sixty’s, (Sensational or Surviving?), We’ll See, Right?

AND,

Gordon’s Guide to Repair and Customizing Used Kayaks

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July, 2024

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July 31, 2024

Just Added an Update to:

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July 28, 2024

I Just Finished The Write Up For:

Busch Gardens Food and Wine Festival

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July 23, 2024

I Just Finished:

My Pink Flamingo Summers

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July 21, 2024

I just added updates to:

Creating Easter

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July 20, 2024

I just finished:

Oranges Sm’Oranges, and Other Citrus

AND,

I Just Created Two New Website Pages:

My Flamingo Summers

AND,

The Inspiration of Bluey and the Heeler’s

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July 13, 2024

I Just Did Finish:

Lilly Pulitzer (The Barefoot Queen of pink and Green)

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July 11, 2024

I Also Added New Content To:

Sixty’s, (Sensational or Surviving?), We’ll See, Right?

AND,

A New Update To:

It’s a Mermaid Thing

AND,

I just finished an update to:

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July 9, 2024

New Content To:

Gordon’s Guide to Repair and Customizing Used Kayaks

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July 8, 2024

Just Finished:

AND,

I Created Two New Website Pages:

Tavolino Da Caffe Italiana (Coffee Table Italian)

AND,

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

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July 6, 2024

Today Our Website Is 13 Years Old! 🙂

I know I’m just now getting around to celebrating, but I’ve been very busy and I do what I can, when I can. I am very happy that we have gotten this far. It’s been a creative journey of fun and ideas. Gordon is working overseas and cannot be here to celebrate with me. But, we do converse on the phone most everyday and we bat around ideas for recipes and other projects that we are working on, long distance.

We do thank you and appreciate your interest in us and all that we do. Thank you so very much!

Julie and Gordon

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Veronica’s 37th. Birthday!

Isabelle’s Birthday is the day before. But, here is Veronica. 🙂

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July 5, 2024

Isabelle’s 1st. Birthday

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July 4, 2024

Happy 4th. of July

Gordon’s American Flag Flying Over The U.S.S. Arizona, Pearl Harbor

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July 1, 2024

I Created a New Website Page:

Oranges Sm’Oranges, and Other Citrus

AND,

I Added New Content To:

Julie and the Magnolia Tree

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June, 2024

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June 26, 2024

I just finished adding some great dip recipes to:

DIPS

Enjoy!

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June 23, 2024

I Created a New Website Page, and Have Already Finished It!

Steamin’ and Pickin’ Crab, w/ Recipes

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June 22, 2024

Julie and Gordon 39th. Wedding Anniversary!!

AND,

I Also Added New Content To:

More of Julie’s Jezebel Recipes to Enjoy

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June 20, 2024

I Created Two New Website Pages:

Let The Summer In

AND,

I’ve also finished this write-up and linked all of my Jezebel pages together.

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June 16, 2024

Happy Father’s Day to Gordon!

He’s Working Overseas And We Miss Him!

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I Also Added New Content To:

My Nifty 50’s and 60’s Skincare

AND,

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June 15, 2024

I just finished:

John’s Pass And Bubba Gump Shrimp

AND,

I also added an update to:

You Only Live Twice

AND,

I just finished an update to:

Sixty’s, (Sensational or Surviving?), We’ll See, Right?

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June 5, 2024

I just finished an update to:

Sixty’s, (Sensational or Surviving?), We’ll See, Right?

—————————————————————————-

June 4, 2024

We Just Finished:

An Old Florida Jezebel (Sauce)

AND,

Gordon Did An Update To:

Autumn Grillin’

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June 3, 2024

I just finished updates to:

Sixty’s, (Sensational or Surviving?), We’ll See, Right?

AND,

I just finished updates to:

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May, 2024

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May 18, 2024

I just finished updates to:

Sixty’s, (Sensational or Surviving?), We’ll See, Right?

AND,

My Nifty 50’s and 60’s Skincare

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May 15, 2024

I just added an update to:

Mother’s Day in the Canoe: Crystal River, Florida

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May 12, 2024

Happy Mother’s Day

Just completed:

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May 5, 2024

Japanese Boy’s Day

AND,

Cinco de Mayo

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May The 4th. Be With You

Always….

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May 1, 2024

Hawaii’s Lei Day

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April, 2024

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April 26, 2024

Just Finished:

May Day is Lei Day in Hawaii

I just need to link all my Hawaiian pages together…

AND,

Just Created:

More Hawaiian Eats

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April 13, 2024

I Have Created a New Website Page:

Lilly Pulitzer (The Barefoot Queen of Pink and Green)

AND,

I Did An Update To:

Click Here For: Meet Sparky and Spooky

AND,

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April 11, 2024

I have made additional updates to:

Whann’s In Not Always Paradise

AND,

I Have Finished:

Asian Eats, (More Great Recipes To Enjoy)

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April 5, 2024

Whann’s In Not Always Paradise

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April 3, 2024

I just finished an update to:

Cornbread, Nuff Said

AND,

Brunswick Stew and Barbeque

(I added a few photos at the bottom of this page.)

AND,

The Year of the Rabbit, 2023

I added a few new photos on how to eat our Peanuku Sauce:

Excellent When Dipped w/ Frozen Bananas

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March, 2024

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March 31, 2024

Hoppy Easter!

AND,

Happy Birthday Johnny!

AND,

Gordon and I Finished the Write Up For:

New Front Yard Landscaping Project

(Although we may be tweaking it for a few days.) 🙂

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March 30, 2024

I finished the write ups for:

Japanese Girl’s Day (Hawaii Tradition)

AND,

Creating Easter

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March 29, 2024

I did an update to:

Japanese Girl’s Day (Hawaii Tradition)

AND,

I Created 3 New Website Pages:

AND,

Asian Eats (More Great Recipes To Enjoy)

AND,

Creating Easter

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March 22, 2024

I Did An Update To:

Click Here For: Sixty’s (Sensational or Surviving?) We’ll See Right?

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March 19, 2024

First Day of Spring!

AND,

I did a Write-Up For:

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March 18, 2024

I just added new content to:

AND,

St. Patty’s Day Snacks

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March 17, 2024

Happy St. Patrick’s Day!

I just added more content to:

St. Patty’s Day Snacks

AND,

Julie Spring

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March 11, 2024

Just finished the write-ups for:

Easy Easter

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March 10, 2024

I just added a few ghostly updates to:

The Ghost Writer

Ghosts aren’t just around for Halloween, ya know?

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March 9, 2024

I Did An Update To:

How To Make Guinness Beer Reduction (W/Recipes)

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March 7, 2024

I have created two new website pages:

Easy Easter

AND,

An Italian Natale

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February, 2024

Happy February! My Second Favorite Month of the Year!

The Calendar is from Ireland and runs Monday to Sunday, So….

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February 29, 2024

We Just Finished:

Happy Leap Day/Year!

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February 27, 2024

I Did An Update To:

Sixty’s, (Sensational or Surviving?) We’ll See, Right?

AND,

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February 14, 2024

Happy Valentine’s Day!

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February 13, 2024

Happy Birthday to Me! 63!

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February 10, 2024

Just Finished The Write Up To:

Even More Italian (Just For You)

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February 5, 2024

Happy 7 Month’s to our Isabelle!

AND,

Vintage Cakes

AND,

———————————————————————–

February 2nd.

It’s Groundhog Day!

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January, 2024

New Year!

Monday – Sunday

Will I get used to it?

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January 27, 2024

I Did An Update To:

My Nifty 50’s, (and 60’s) Skincare

AND,

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January 23, 2024

I did updates to:

Sixty’s, (Sensational or Surviving?) We’ll See, Right?

AND,

———————————————————————–

January 21, 2024

Not only did I create a new blog page for the website:

Quickie Italian

I also completed it, for now. 🙂

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January 14, 2024

Added a Shitty Update to:

A Blue Springs Christmas (Orange City, Florida)

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January 13, 2024

We just finished:

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January 12, 2024

I just finished:

One HOT Jezebel for Breakfast (Sauce, That Is.)

AND,

I Added an Update to:

Merry Christmas Blogging

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January 7, 2024

I just created a new blog page for 2024:

Making Kahlua for Christmas

AND,

I also forgot to post my other new website pages:

AND,

One HOT Jezebel for Breakfast (Sauce, That Is.)

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Every year I ask Brodie and Mackenzie for a wall calendar for Christmas so that I can put it on my refrigerator to keep myself organized through the year. HOWEVER, they didn’t get me one this year. When I was out shopping shortly after Christmas I was looking around for a calendar but never found any. That is when I was going to order one from online, but when I went to the mailbox that day there was something from my honorary sister-in-law Sabina, who lives in Ireland, she sent me a wall calendar!!! 🙂

It is a lovely calendar of where they live in Ireland. It’s so nice and I wrote and thanked her. Yet, it wasn’t until I started writing on it that I noticed that it goes from Monday – Sunday. Not like ours. We go from Sunday – Saturday.

This is madness!!! How am I ever going to get used to this? Every time I look at it I keep wondering ‘why am I so busy on Sunday’s???’ That’s when I realize that on this calendar it is actually Monday’s!!!

Oh well, I’ll give it a go. But, I am an American, ya know? We were incapable of learning the metric system, so…..

And now for the real reason I am here…

I have another update to:

I will be starting a new blog for 2024 soon.

I’ll let you know,

Julie

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December, 2023

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December 25, 2023

I have another update to:

Bulow Plantation Ruins Historic State Park

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December 12, 2023

Just Finished:

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November, 2023

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November 26, 2023

I have another update to:

Our Mexicana Thanksgiving Dishes

AND,

I created a new website page:

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November 23, 2023

Happy Thanksgiving!

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I also added updates to:

Dia De Los Muertos

AND,

Halloween X-Tras

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November 16, 2023

Added Some New Content To:

It’s Wednesday

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November 13, 2023

Added Content To:

Halloween X-Tras

Scroll down toward the bottom for the new content.

AND,

———————————————————————–

November 7, 2023

I have another update to:

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November 3, 2023

I have an update to:

Raglan Road, October, Disney Springs, Florida

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October, 2023

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October 31, 2023

Happy Halloween

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October 29, 2023

I just finished:

A Charmed Halloween

I do have one project left to finish on this post:

I’ll let you know when I’ve finished it.

Julie

p.s. Veronica stopped by yesterday and picked up our Charmed Scrap Book of Shadows to take home with her. She took that and the other things that went with it. I’m happy to give that to her. I also gave her an old scrapbook that she made featuring Buffy the Vampire Slayer. We were definitely scrapbook material people. 🙂

—————————————————————–

October 16, 2023

I added some updates to:

Halloween X-Tras

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October 14, 2023

I just finished the write-up to:

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October 13, 2023

Friday The 13th.

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October 11, 2023

We have completed:

Click Here For: Alfred Hitchcock’s Rear Window: SCENE 14

I have also linked together all of my Alfred Hitchcock Website Pages.

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October 9, 2023

Columbus Day/Discoverer’s Day/Leif Erickson Day/Whatever?

How can you discover a place that already has people living there?

Regardless, it’s a day off! 🙂

—————————————————————————

September, 2023

(Kinda Crooked, Huh?)

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September 29, 2023

Just Finished:

Modern Day Mona (Lisa) Halloween

AND,

I did an update to:

The Pot Thickens…Musings of an Amateur Cook

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September 16, 2023

I just completed:

Cornbread, Nuff Said

AND,

I added an update to:

Sixty’s, (Sensational or Surviving?) We’ll See, Right?

—————————————————————————

September 10, 2023

I just added an update to:

————————————————————————-

September 9, 2023

Just finished updates to:

Sixty’s (Sensational Or Surviving?) We’ll See Right?

AND,

Ragland Road, October, Disney Springs

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September 8, 2023

I added a few new Autumn Casserole recipes to:

Autumn Baking

Not Your Mother’s Green Bean Casserole

————————————————————————-

Our Italian Ornamental Squash Casserole

(These aren’t new recipes, I just decided to place them with the other Autumn Casserole recipes.)

AND,

I just created a new website page:

An Easy Labor Day Dinner

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September 7, 2023

Created Two New Website Pages:

AND,

The Haunted Mansion Halloween

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September 4, 2023

Labor Day

Hope Everyone Had a Great Day Off!

———————————————————————-

September 3, 2023

We just finished:

Let Me Make You A Sandwich (Bond Style)

Although there is a Part 2…..

——————————————————————-

September 1, 2023

Our Son-In-Law’s Birthday

Happy Birthday, Brian!

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August, 2023

(Ah, Kimchi!)

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August 18, 2023

We added new content to:

Two new sandwich recipes added.

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August 17, 2023

We just finished the write-up’s for:

I’ve Got a License to Grill

AND,

You Only Live Twice

AND,

Beachy Fun

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August 16, 2023

I just created a new Website Page:

You Only Live Twice

AND,

We just finished the Write Up’s for:

Outside Movie Night with Bond

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August 12, 2023

I just created two new website pages today:

Movie Night with Bond

AND,

John’s Pass, and Bubba Gump Shrimp

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July, 2023

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July 30, 2023

Finished two more Website Pages:

AND,

Shark Week Fun

——————————————————————-

July 12, 2023

I just finished the write-up for:

The Baby Shower

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July 6, 2023

Our Website Anniversary

Believe it or not, but we totally forgot about our website’s anniversary!

We were apparently busy with our daughter giving birth on the 5th., and then her birthday being on the 6th.

I created this website on July 6, 2011 and it is now our 12th. anniversary!

We will have to do something special. I’ll get back to you! 🙂

Julie Barefoot

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July 6, 2923

Veronica’s Birthday

Turning 36 in the hospital after giving birth.

Best b-day gift ever!

—————————————————————————

July 5, 2023

Our Peanuku is Born 🙂

Our Sweet Little Isabelle is Born

——————————————————————————-

July 4th.!

Finished:

Something For The 4th.

Happy Independence Day!

AND,

I added a new recipe to:

Brunswick Stew and Barbeque

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July 1, 2023

We just finished the write-up’s to:

AND,

I just created a new website page:

Something For The 4th.

————————————————————————————–

June, 2023

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June 22, 2023

Our 38th. Wedding Anniversary 🙂

Happy, Happy, Joy, Joy!

————————————————————————

June 18, 2023

Happy Father’s Day to Gordon!

I also finished the write up to:

00Whann Way Father’s Day

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June 13, 2023

Another update to:

Julie’s Backyard Wildlife and Gardening Blogging Continues

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June 11, 2023

Fun Day Sunday at John’s Pass, Madiera Beach, Florida

Beautiful Day!

Bubba Gump’s

——————————————————————————–

May, 2023

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May 29, 2023

We just completed:

Uno, Dos, Tres, Cuatro, Mexicana Cinco!

AND,

I just created a new website page:

I’ve Got a License to Grill

AND,

It’s Memorial Day!

——————————————————————————–

May 25, 2023

I just did an update to:

It’s a Mermaid Thing

———————————————————————————

May 20, 2023

I have done updates to:

2023 and ME! Julie Barefoot Blogging

AND,

I have created a new website page with links to all of my personal blogs.

Blogging With Julie All Along (Past and Present Blogging)

AND,

I created a new website page from our Mother’s Day this year.

Mother’s Day in the Canoe: Crystal River

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May 14, 2023

Mother’s Day

—————————————————————————-

May 13, 2023

Finished the write up to:

A Light Mother’s Day Outside

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May 7, 2023

We hosted a wonderful baby shower for our daughter Veronica and her husband Brian.

We also created a nice website page depicting our great day!

The Baby Shower

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May 5, 2023

Cinco de Mayo

Mexico’s Independence Day

ALSO,

Japanese Boy’s Day in Hawaii

AND,

I created a new website page:

Cornbread, Nuff Said

————————————————————————————

May The 4th. Be With You

Always…

—————————————————————-

May 1, 2023

May Day is Lei Day in Hawaii

Just created a new website page:

May Day is Lei Day in Hawaii

———————————————————————

April, 2023

————————————————-

April 27, 2023

Spooky’s Birthday

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April 26, 2023

Finally Finished:

Simply Easter

—————————————————————————–

April 22, 2023

Earth Day

———————————————————————–

April 19, 2023

Happy Birthday to Mackenzie!

Mackenzie and Hank

———————————————————————

April 16, 2023

I just created a new blog page:

Uno, Dos, Tres, Cuatro, Mexicana Cinco!

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April 12, 2023

Grandma Nell’s Birthday

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April 10, 2023

Updates to:

Julie’s Backyard Wildlife and Gardening Blogging Continues

AND,

————————————————————————-

April 9, 2023

Happy Easter

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April 8, 2023

Buddha’s Birthday

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April 1, 2023

April Fool’s Day!

——————————————————————

March, 2023

(I hate March for some reason?)

——————————————————————————-

March 31, 2023

Happy 54th. Birthday to my Oldest Little Brother, Johnny

L-R: Ben, Frank, and Johnny

(My Little Brothers)

————————————————————————-

March 26, 2023

I Added Updates to:

Julie’s Jabberwocky

AND,

Julie’s Backyard Wildlife, and Gardening Blogging Continues…

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March 25, 2023

I have two updates to:

Eat Your Vegetables

AND,

I Have Started My New:

———————————————————————-

March 19, 2023

Just added to:

Julie Spring

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March 17, 2023

Happy St. Patrick’s Day!

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March 14, 2023

Happy Birthday to Einstein

I’m probably the only person that has his birthday written on my calendar every year.

AND,

I’ve updated this website page with a few recent recipes:

St. Patty’s Day Snacks

AND,

I just created a new St. Patrick’s Day website page:

How To Make Guinness Beer Reduction (w/ recipes)

——————————————————————————

March 9, 2023

I Added New Content To:

AND,

I added new content to:

Julie’s Jabberwocky

——————————————————————————-

March 6, 2023

I Added New Content To:

Sixty’s, (Sensational or Surviving), We’ll See Right?

AND,

———————————————————————————

March 5, 2023

We Just Finished:

Asian Inspiration

AND,

I added an update to:

The Luck of the Irish (St. Patrick’s Day)

AND,

I created a new website page:

————————————————————————

March 4, 2023

We Just Finished:

Our Year of the Rabbit Party/Baby Gender Reveal

Click Here For: The Year of the Rabbit (2023)

—————————————————————————————–

March 3, 2023

Happy Birthday Monk

You will forever be the canine love of my life. RIP. 🙁

AND,

Japanese Girl’s Day (Hawaii)

Our Monk and My Lovely Dolls

——————————————————————————-

February, 2023

(My Second Favorite Month) 🙂

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February 27, 2023

Happy Birthday Trish!

I miss you every single day.

——————————————————————————

February 26, 2023

Happy Birthday Sabina!

AND,

We just added updates to:

Whann Way Sushi

AND,

Star Wars Christmas, and Novelty Gift Ideas

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February 24, 2023

We just finished:

An Oriental Jezebel

AND,

We added an update to:

Chisana Atsukau (Small Treats in Japanese)

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February 22, 2023

George Washington’s Birthday

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February 21, 2023

Fat Tuesday

AND,

I just finished:

——————————————————————————–

February 20, 2023

President’s Day

——————————————————————————–

February 19, 2023

I Added New Content To:

On Being An Empath, Part II

—————————————————————————-

February 18, 2023

I Created Another Website Page:

It’s Wednesday

AND,

I Added An Update To:

—————————————————————————

February 15, 2023

Just Created This:

Even More Italian (Just for You)

————————————————————————–

February 14, 2023

Happy Valentine’s Day!

AND,

A Few Updates To:

Click Here For: The Year of the Rabbit (2023)

————————————————————————

February 13, 2023

Happy Birthday to ME!

62!

————————————————————————–

February 11, 2023

Happy Birthday to my brother Ben!

And,

Our Year of the Rabbit Party/Baby Gender Reveal

———————————————————————–

February 7, 2023

Happy Birthday Sugar

She was just as sweet as sugar. 🙂 RIP

——————————————————————————-

February 5, 2023

I just created a new website page:

Edible Gifts of the Asian Variety

AND,

I Just Finished Updating:

AND,

I Updated:

Asian Edible Gifts

It is a bit complicated but, what is listed on the “bar” of my website is different from what is in the “body” of my website. The two posts above are the same, except that one is located on the “bar” and the other in the “body.”

————————————————————————————-

February 2, 2023

AND,

I Added New Content To:

—————————————————————————–

February 1, 2023

I created my new 2023 blog page:

——————————————————————————

January, 2023

Happy New Year!

Another great calendar from Brodie and Mackenzie.

This beautiful Asian one matches our kitchen. Love it!

—————————————————————–

January 30, 2023

I just added more content to:

Edible Gifts of the Asian Variety

————————————————————————-

January 28, 2023

I Just Finished:

AND,

I Updated:

Asian Edible Gifts

AND,

Happy Birthday to my beautiful niece in Ireland, Lola. 🙂

————————————————————————

January 26, 2023

I Just Finished:

Chisana Atsukau (Small Treats In Japanese)

There will be more updates in the future.

AND,

I Just Created:

Edible Gifts of the Asian Variety

AND,

Beachy Christmas Grub

——————————————————————————–

January 19, 2023

We Just Finished The Write-Ups For:

Asian Inspiration

AND,

I Just Created A New Website Page:

Chisana Atsukau (Small Treats In Japanese)

———————————————————————–

January 15, 2023

We just finished:

Gordon’s “Year of the Tiger” Sauce, Nam Jim Jaew, and Chinese New Year

———————————————————————-

January 13, 2023

Friday The 13th.!!!!! 🙂

————————————————————-

January 8, 2023

Happy Birthday Gordon!

Gordon and his girl Spooks

Happy 58 Gordon!

AND,

I Just Created a New Webpage:

Asian Inspiration

—————————————————————————

January 2, 2023

I forgot to mention that I started this new webpage back in November:

Bulow Plantation Ruins Historic State Park

AND,

We just finished the write up for:

Thanksgiving Lite, and Leftovers

———————————————————————–

January 1, 2023

Happy New Year!

We finally finished:

A Happy Christmas CLUEDO For 007

AND,

Here are the new Website Pages that we have created:

A Blue Springs Christmas (Orange City, Florida)

AND,

The Grinch Got A CLUE For Christmas

AND,

A New Update to:

Thanksgiving Lite, and Leftovers

—————————————————————-

December, 2022

I never got around to completing our November calendar, and doing a December calendar. I was just too busy.

However, I will add the updates to our new January, 2023 calendar, that we did in December.

November 29, 2022

Happy Birthday Brodie!!!!

30!!!

Brodie and Mackenzie, Hank and Buddy 🙂

———————————————-

November, 2022

————————————————————-

November 27, 2022

I Just Created 3 New Webpages

AND,

An Old Florida Jezebel (Sauce)

AND,

Stewed Tomatoes: A Whann Family Tradition

———————————————————————

November 25, 2022

Just added a new recipe to:

Autumn Baking

————————————————————————-

November 24, 2022

Thanksgiving Day!

AND,

We finished the write ups for:

Gordon’s Poultry Gravy and Grilled Spatchcock Turkey

Happy Thanksgiving!

Julie and Gordon

—————————————————————-

November 15, 2022

I just added an update to:

On Being An Empath, Part 2

———————————————————————

November 8, 2022

Election Day!

AND,

I just finished the webpage:

It’s a Mermaid Thing…

I am shooting some more content tomorrow to add to this page.

So, check back for that soon.

AND,

I added an update to:

Alfred Hitchcock’s Rear Window: Scene 14

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November 7, 2022

I’m really late in posting the calendar for this month.

I’ve just been busy and I try and do what I can, when I can.

——————————————————–

I have created two new website pages lately, they are:

AND,

Modern Day Mona (Lisa) Halloween

——————————————————————–

October, 2022

———————————————-

October 18, 2022

We have finished the write up for:

Chef Whann’s Creepy Crawly Dinners

AND,

I did add a few photos to:

———————————————————————–

October 6, 2022

Just finished:

A Mermaid Halloween

—————————————————–

September, 2022

———————————————————–

September 27, 2022

New Update to:

Sixty’s, (Sensational or Surviving?) We’ll See, Right?

———————————————————————-

September 25, 2022

I just added more content to:

———————————————————

September 20, 2022

We just finished the write up for this new page:

Autumn Lunches

———————————————————————–

September 19, 2022

We just finished the write up for this new page:

STAR TREKKIES, Into The Botanist’s Lair (The Lost Episode)

——————————————————————

September 18, 2022

We just finished the write up for:

AND,

We created a new page for the website:

Chef Whann’s Creepy Crawly Dinners

For Halloween

———————————————————————-

September 16, 2022

I have added new updates to:

Happy Birthday to BFIFWJ

11 YEARS!!!

AND,

The Ghost Writer

————————————————————————

September 12, 2022

Two Updates to:

——————————————————–

September 11, 2022

Created New Blog Pages:

Autumn Lunches

AND,

—————————————————————–

September 5, 2022

Had a wonderful Vacay Away in Indian Shores, Florida for Labor Day

Diana, Kate, Meghan, and Me

————————————————————————-

September 1, 2022

Happy Birthday Brian!

Our Giant Grand-Dog Chewie 🙂

——————————————————————–

August, 2022

—————————————————————–

August 28, 2022

3 New Recipes on:

Amiamo I’Italiano

————————————————————-

August 27, 2022

I just added content to:

—————————————————————-

August 26, 2022

Updates to:

On Being An Empath Part II

AND,

—————————————————————–

August 21, 2022

Just completed this new website page:

Grillin’ Italian

AND,

I did add some new photos and content to:

———————————————————-

August 20, 2022

Just finished a cocktail and recipe write ups for:

Our Asian Inspired 4th. of July

AND,

Actually, I was able to locate important photos for our Bok Choy write up so that we have a more complete recipe write up.

AND,

Updates to:

Julie’s Italian Appetizers and Edible Gifts

——————————————————————

August 19, 2022

I just added a recipe to:

I actually just moved a recipe over from another page.

———————————————————————-

August 18, 2022

Created 3 new Webpages in the past week:

An Oriental Jezebel

AND,

Grillin’ Italian

AND,

Shark Week Fun

————————————————————

August 2, 2022

We have completed updates to the following pages:

AND,

AND,

AND,

—————————————————————

July, 2022

—————————————————-

July 31, 2022

Debuted a New Webpage Today:

Vintage Cakes

AND,

We finished a few write-ups and ideas for:

AND,

I added an update to:

Old Miami

——————————————————————–

July 30, 2022

I Just Did an Update to:

Two NEW Recipes!

————————————————————–

July 24, 2022

SHARK WEEK STARTS TODAY!

July 24 – 31, 2022

—————————————————————-

Just Added a Recipe To:

AND,

I Also Created a New Page:

It’s a Mermaid Thing…

————————————————————–

July 19, 2022

I have made updates to:

AND,

————————————————————–

July 18, 2022

We just finished the complete write up’s for:

——————————————————————–

July 17, 2022

I’ve Added Recipe Updates To:

Whann Way Sushi

AND,

Our Asian Inspired 4th. of July

——————————————————————

July 15, 2022

Just finished the write up for:

———————————————————————–

July 12, 2022

Updates To:

AND,

I’m Not a Writer, I Just Write. I’m Not a Storyteller, I Just Tell a Story.

————————————————————

July 4, 2022

Independence Day

AND,

I Created a New Page Today:

————————————————————

June, 2022

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June 24, and June 30, 2022

I have made updates to:

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June 22, 2022

Happy 37th. Wedding Anniversary to Us!

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June 21, 2022

I just added an update to:

AND,

I just created a new page for Gordon’s Father’s Day.

00WHANN WAY FATHER’S DAY

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June 17, 2022

Added a bit of content to:

With more to follow eventually. 🙂

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June 16, 2022

I did two small updates to:

Feliz Dia del Padre

AND,

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June 14, 2022

We just finished the write up for:

Feliz Dia del Padre

AND,

I also added an update to:

Brunswick Stew and Barbeque

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June 8, 2022

I created two new blog posts today:

AND,

A Light Mother’s Day Outside

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June 7, 2022

I have made updates to:

On Being an Empath: Part II

AND,

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May, 2022

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May 29, 2022

We just finished updating our:

Some great recipes for Memorial Day based on our life in Hawaii.

Aloha!

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May 24, 2022

I just completed a year and a half of back logged garden blogging. 🙂

If you would like to catch up with me:

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May 22, 2022

We just finished an update to:

Herb Cocktails

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May 18, 2022

I just finished:

Actually, I do have another section to add to this post, as I complete it, and another recipe to add.

But, until then, this post is updated.

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May 10, 2022

Happy Birthday Frank

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May 8, 2022

Happy Mother’s Day

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May 5, 2022

Japanese Boy’s Day

AND,

Cinco De Mayo

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May The 4th. Be With You

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May 1, 2022

Lei Day

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April, 2022

The Pop Corn is from Gordon from Ocean City, Maryland. He and his brother Jeff spent the day at the Boardwalk. Fisher’s Popcorn is something of a family tradition where the Whann’s would buy their Old Bay and Caramel Popcorn.

Gordon and Jeff

Shot from the Fisher’s live camera feed. I took the photo of them online waving to me. 🙂

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April 29, 2022

I did a few updates to:

A Proper English Breakfast for 00Whann from (Your) Valentine

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April 28, 2022

I just finished the write up for:

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April 27, 2022

Spooky’s Birthday

7 Today!

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April 26, 2022

I just created a new page today:

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April 19, 2022

Mackenzie’s Birthday

Happy Birthday Pretty Girl!

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April 17, 2022

Happy Easter

I also created a new post for Easter:

Simply Easter

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April 12, 2022

Grandma Nell’s Birthday

Miss You Grammaw

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April 8, 2022

I have been very late this month in posting my April calendar and giving you the updates.

But, better late than never.

I did a few updates to:

Sixty’s, Sensational or Surviving, We’ll see right?

AND,

We Finished the Write up For:

An Artsy Easter

AND,

I just posted a new entry to:

This should be a fun month!

Julie

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March, 2022

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March 31, 2022

Johnny’s Birthday

My little brother is 53 today! 🙂

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March 26, 2022

Milton Bernard Whann’s Funeral Service

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Spring Begins

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March 17, 2022

St. Patrick’s Day

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March 14, 2022

Einstein’s Birthday

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March 13, 2022

Daylight Savings Time

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March 3, 2022

Monk’s Birthday

RIP Monkee, Miss You Forever

AND,

Hawaii’s Japanese Girl’s Day

A favorite holiday for Veronica from when we lived in Hawaii.

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March 1, 2022

FAT TUESDAY

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February, 2022

My Second Favorite Month of the Year

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February 27, 2022

Happy Birthday Trish!

She Would Have Been 81.

I miss my friend Trish so very badly. I talk to her most every day.

I know she cannot hear me but it makes me feel better to at least try.

I miss you so much Trish. 🙁

Julie

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February 26, 2022

Happy Birthday Sabina!

My Beautiful Sister-In-Law, Sabina

and My Niece Vivien

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February 24, 2022

I did a few updates to:

On Being an Empath: Part II

AND,

AND,

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February 20, 2022

We just added a new recipe to:

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February 19, 2022

I just did an update to:

Julie’s Italian Appetizers and Edible Gifts

AND,

We put together an excellent Green Gouda Grilled Cheese.

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February 18, 2022

I’ve just competed updates to:

Edible Gifts: Italian, Greek Irish

AND,

AND,

Star Wars Christmas and Novelty Gift Ideas

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February 15, 2022

We just did an update to:

Click Here For: Sandwiches on the Grill

AND,

I just created a new website page:

Click Here For: A Proper English Breakfast for 00Whann from (Your) Valentine

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February 14, 2022

Happy Valentine’s Day

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February 13, 2022

My 61st. Birthday!

AND,

Super Bowl Sunday

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February 12, 2022

Abraham Lincoln’s Birthday

He looks a bit distinguished, I think.

My favorite President, born 1809.

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February 11, 2022

Happy Birthday to my baby brother Ben!

Ben and Veronica at the Beach Condo, 2013

Happy 47!

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February 7, 2022

Happy Birthday Sugar

I long for the day we can see you again.

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February 6, 2022

We just finished updates to:

Edible Gifts, Italian, Greek, Irish

AND,

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February 2, 2022

It’s Ground Hog Day!

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February 1, 2022

Kung Hei Fat Choy!

Chinese New Year

The Year of the Tiger

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January, 2022

Happy New Year!

(My son’s girlfriend Mackenzie gave me the calendar.) 🙂

Last summer Gordon brought back some boxes of things from Gordon’s parents and this drawing was mixed in with some old photos. It is a drawing that my mother-in-law, Sarajane Alderfer Whann drew and colored when she was a school girl. I liked it and placed it on the refrigerator. I think it goes very nicely with my bird calendar that Mackenzie gave me. The little bird magnet holding it up was done by my nephew, Joseph.

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January 31, 2022

I just added an update to:

Gordon’s ‘Year of the Tiger’ Sauce and Nam Jim Jaew

Our Throw Together Nachos

AND,

We Just Created a New Webpage:

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January 28, 2022

Happy Birthday Lola!

Although this is an old photo, she is 18 today!

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January 26, 2022

I just finished my:

Aloha Wahine Jezebel Sauce

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January 22, 2022

I just finished:

New Year’s Day Greens and Other Foods

AND,

I posted a new recipe to:

Sixty’s, Sensational or Surviving, We’ll see right?

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January 21, 2022

I just posted a new entry to:

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January 20, 2022

I just created two new blog pages:

New Year’s Day Greens and Other Foods

AND,

AND,

I did an update to:

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January 19, 2022

I did an update to:

AND,

A Recipe Added to:

It’s a Big Bang Theory Saturnalia CLUE

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I did a few minor updates to:

AND,

Tropical Hawaiian Cranberries and our Mele Kalikimaka Me Ka Hauoli Makahiki Hou

I just added a few photos to each.

AND,

Happy 3rd. Wedding Anniversary to Veronica and Brian

Just an Irish Care Package for the Irish Couple 🙂

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January 17, 2022

We just did updates to:

Christmas Dishes With Christmas Wishes

AND,

Merry Christmas’s and New Years Days, All The Glamorous Extras

AND,

Sixty’s, Sensational or Surviving, We’ll see right?

AND,

Happy MLK Jr. Day!

RIP

(We will not allow the republican’s to undue all that you started.)

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January 11, 2022

I just posted a new entry to:

AND,

I just did an update to:

Tropical Hawaiian Cranberries and our Mele Kalikimaka Me Ka Hauoli Makahiki Hou

Just scroll down to the bottom of this post and you will see a large Christmas present for Brodie with a detailed list of everything inside that large box. I just did come across the list that I wrote out of everything we gave him. That is all that is new on that page.

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January 9, 2022

I just did finish:

It’s a Big Bang Theory Saturnalia CLUE

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January 8, 2022

Gordon and Elvis’s Birthday

Happy 57!

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January 7, 2022

Happy Anniversary Milton Bernard and Sarajane Alderfer Whann 63 years!

AND,

I created a new blog:

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January 4, 2022

I did an update to:

AND,

Sixty’s: Sensational or Surviving, We’ll See Right?

I am closing out the page. I may update with some photos of the finished rooms soon, but for now it’s time to declare the construction complete. 🙂

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January 1, 2022

Happy New Year!

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December, 2021

Wow! It is already December!

This year has flown by fast.

But, here are our December updates for you:

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December 29, 2021

Happy Birthday to Gordon’s brother, Jeff! 🙂

AND,

I just finished an update to:

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December 28, 2021

I just did updates to:

Kitchy Kristmas

AND,

Tropical Hawaiian Cranberries and our Mele Kalikimaka me ka Hauoli Makahiki Hou

AND,

I just added this. Our daughter Veronica painted it for us. We love it!

AND,

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December 27, 2021

I just did an update to:

AND,

A Happy Christmas CLUEDO For 007

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December 26, 2021

I just created two new blog pages:

AND,

Gordon’s Guide to Repair and Customizing Used Kayaks

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December 25, 2021

I just did an update to:

A Christmas Card To You This 2021

AND,

Tropical Hawaiian Cranberries and Our Mele kalikimaka Me Ka Houoli’ Makahiki Hou

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December 24, 2021

Christmas Eve

I just did finish our:

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December 18, 2021

I did an update on:

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December 11, 2021

I just finished working on:

Sixty’s, Sensational or Surviving (We’ll see right?)

I’m sure I’ll have a few more X-Tras to add before the end of the year though.

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December 9, 2021

I just did an update to:

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December 8, 2021

I just did finish:

Peanut Brittle’s

AND,

I did an update on:

It’s a Big Bang Theory Saturnalia CLUE

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December 7, 2021

Pearl Harbor Day

December 7, 1941

80th. Anniversary

That is our flag flying above the U.S.S. Arizona Memorial, Pearl Harbor, Hawaii.

That is Gordon, 3rd. from the Right

We lived in Hawaii for 13 years. Here Gordon is re-enlisting in the Navy. Veronica and I are here with him. He was so proud to do it here.

All along the wall are the names of the people that were killed during the attack on Pearl Harbor.

Here Gordon is getting our flag signed by a Pearl Harbor survivor.

I do think it is sad that here is it the 80th. anniversary of the attack and not much was made of it. Perhaps Hawaii did more than we did here on the Mainland but this is how life is. Everything fades and then it’s forgotten. That’s just how it is. But, I didn’t expect it to fade in my lifetime.

Julie

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December 5, 2021

I created two new pages:

AND,

A Christmas Card to You This 2021

AND,

I added an update to:

Sixty’s, Sensational or Surviving (We’ll see right?)

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November, 2021

(Usually, I will clear the area and place cute little things around the calendar so that you think it all looks so cute and nice…. WRONG! It usually always looks like this. So,…….)

Happy November!

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November 29, 2021

Happy Birthday Brodie!!!!

29!

He’s a great and talented guy that will always be my little boy. 🙂

We love you,

Mom and Dad

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November 25, 2021

I just created a new post for Thanksgiving:

Gordon’s Poultry Gravy and Grilled Spatchcock Turkey

AND,

I Just Did An Update To:

Weekend Spamin’ and Spam Musubi

AND,

I just added an update to:

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November 21, 2021

We finally finished the write up for:

ThanksGrillin’

Just in time too! 🙂

AND,

I just did an update to:

Our Pirates of the Caribbean Christmas

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November 20, 2021

I just added an update to:

Autumn Treats

AND,

I just added another update to:

On Being An Empath Part II

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November 18, 2021

I just added content to:

On Being An Empath Part II

AND,

Spooky Treats

AND,

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November 13, 2021

I Just Did Finish:

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November 12, 2021

Happy Birthday Joseph!

Although our nephew Joseph is a grown man he will always look like this to me. 🙂

He was the cutest kid ever!

AND,

I just added something to:

Sixty’s, Sensational or Surviving. We’ll See Right?

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November 10, 2021

I just did an update to:

AND,

I just did an update to:

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November 5, 2021

I Created a New Post:

It’s A Mermaid Halloween

AND,

I Did an Update to:

Monster Food for any Spooky Occasion

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October, 2021

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October 29, 2021

I just finished a new webpage:

Spooky Treats

Happy Halloween!

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October 24, 2021

I debuted a new webpage:

Spooky Treats

AND,

We just did an update to:

AND, How to paint a Frankenstein Head.

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October 13, 2021

I just finished:

Autumn Treats

AND,

I created a new webpage:

STAR TREKKIES, Into The Botanist’s Lair (The Lost Episode)

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October 4, 2021

Sorry that I am late to letting you know of the new pages that I have been debuting. I’ve just been busy doing other things. So, without further adieu, here they are:

Aloha Wahine Jezebel Sauce

AND,

Autumn Treats

AND,

Aloha,

Kulii (Julie)

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September, 2021

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September 24, 2021

I have new content added to:

Gordon and Julie Everyday Seafood

And,

Picnic’s

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September 15, 2021

I finished an extended recipe for:

AND,

I added two new recipes to:

Gordon and Julie Everyday Seafood

Enjoy our Delicious ‘You Say Tomato’ Recipes:

Tomatoes with Gorgonzola Cheese Dressing and Herbs

Tomatoes with Gorgonzola Cheese Dressing and Herbs Sandwiches

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September 13, 2021

Finished all the write up’s for:

The Chubby Mermaid

Our Vacation Post 🙂

AND,

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September 12, 2021

I just added two new recipes to:

AND,

Added content to our new post:

Also,

Today is Grandparents Day

Well, how about we celebrate Great-Grandmother’s Day?

Emmaline and Lillian 🙂

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September 11, 2021

I have new content added to:

And,

Let Us Eat Cake, (Julie’s Cakes Continues.)

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September 6, 2021

Labor Day

Happy Labor Day!

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September 1, 2021

Happy 37th. Birthday Brian!

We are very proud of our son-in-law. 🙂

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August, 2021

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August 21, 2021

The Chubby Mermaid

Our Vacation Post 🙂

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August 17, 2021

Our 10 year Anniversary of our Website

Actually, I debuted this website on July 6, 2011. However, we wanted to wait to celebrate the 10 year anniversary of our website until we could do it right. So, here it is!

Happy 10 Years BFIFWJ!

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August 7, 2021

I just finished:

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August 4, 2021

I just added an update to:

Julie’s Drunken Honeysuckle Tea Cake

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August 3, 2021

2 Year Anniversary of Adoption Day 🙂

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August 2, 2021

I just finished:

AND,

Today is Sparky’s Birthday!

We so love this sweet little boy! 🙂

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July, 2021

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July 31, 2021

The Switcheroo

I originally debuted this blog post as: Let Us Eat Cake: Julie’s Cakes Continues

I have now renamed it:

Julie’s Drunken Honeysuckle Tea Cake

It actually deserved a post all it’s own.

———————————————————

I did start a new blog post:

Let Us Eat Cake, (Julie’s Cakes Continues)

Sorry for the Confusion

——————————————————————

July 28, 2021

I Just Updated:

AND,

I did an update to:

Weekend Spamin’ Spam Musubi

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July 26, 2021

I just finished the write up’s for:

Amiamo I’italiano

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July 24, 2021

I just added an update to:

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July 23, 2021

I just finished our:

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July 20, 2021

We just finished an addition to our:

Captain’s Galley

AND,

We have finished our first write up recipe for:

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July 17, 2021

We just finished the write-up for:

Captain’s Galley

Ahoy!

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July 16, 2021

I just finished the write up for:

Sparky Doodle Dandies

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July 13, 2021

I just did an update to:

Sixty’s, (Sensational or Surviving), We’ll see, right?

AND,

I just did an update for:

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July 12, 2021

I Just Updated:

AND,

I Am Currently Working On:

Captain’s Galley

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July 7, 2021

I did an update to:

Our Asian Infused (Inspired) 4th. of July

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July 6, 2021

Happy 34th. Birthday to Veronica

AND,

Happy 10th. Anniversary of Barefoot In Florida With Julie

July 6, 2011 – July 6, 2021

SPAM Musubi Cake

I don’t know how many more years I have in me to continue the website, but I will never run out of ideas for it. This website is how I get those ideas out of my head. 🙂

Thank you for the interest and appreciation that you have given us.

Julie Barefoot

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July 4th. 2021

Happy Independence Day!

AND,

Created Two New Posts Today:

Sparky Doodle Dandies

AND,

Happy 4th.!

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July 3, 2021

Our Asian Infused (Inspired) 4th. of July

We Shot our 4th. on the 3rd. in Torrential Downpours. 🙂

We wanted to do this early because we had a hurricane headed our way and there is a lot going on with us right now that we’ve been very busy.

So, why an Asian inspired 4th.? Why not?

We love the Asian cultures. They have been a big part of building this country and making it into what it is. They contribute far more than the average person can ever know. They just don’t go around bragging about it like the white communities do.

This was just our way of acknowledging the many Asian communities that live here.

This is their country too.

Julie

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July 1, 2021

Happy 60th. Birthday to Diana

I Added a Few Updates to:

Our July 4th. Homage to the Movie DICK

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June, 2021

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June 29, 2021

I just added a photo to:

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June 28, 2021

Just added an update to:

Gordon’s Chicken Recipes

AND,

A Picnic in the Herb Garden

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June 27, 2021

I just finished the write up for:

Kayaking in Florida with Julie and Gordon, Adventure, Food and Fun Blogging

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June 23, 2021

I created a new post today:

Feliz Dia del Padre

AND,

I did a few updates to:

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June 22, 2021

Our 36th. Wedding Anniversary

Although it may be a bit corny, we wanted to recreate an old favorite date night food of ours.

We do agree that it tasted better 39 years ago. 🙂

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June 20, 2021

Father’s Day

Gordon, Veronica, Chewie left, Gordon Sparky and Brodie, right.

Gordon, Mackenzie, Hank, Brodie and Sparky left, Gordon and Julie, right.

Gordon with his Canine Children and his Grand-Dog

Hank, Spooky and Sparky

This year Father’s Day was about visiting those we love and bringing over some delicious foods for ALL.

I do believe that everyone enjoyed their Mexican Padre’s Day foods.

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June 14, 2021

I did an update to:

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June 11, 2021

I just completed:

My Sloppy Jules

Something to consider eating on July 4th.

Get ta Eatin’!

Jules

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June 9, 2021

We just did finish the write up for:

Picnics

AND,

Let Us Eat Cake, (Julie’s Cakes Continues)

AND,

I created a few new posts:

My Sloppy Jules

AND,

Amiamo Italiano

AND,

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May 2021

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May 31, 2021

Memorial Day

Sometimes people confuse Memorial Day and Veteran’s Day. Memorial Day is about honoring those in the military that died while defending our country. Veteran’s Day, November 11th., is about honoring our living veteran’s.

Navy Grog

Gordon is a retired Navy Chief. We spent the majority of his career in Hawaii, 13 years there. So, when it came to creating a Memorial Day feast we chose a Hawaiian one. We pretty much just threw all of this together and made it up as we went along and had a blast doing so. 🙂 Besides, honoring those that died in Pearl Harbor was what our little feast was created from.

Our ONO Hawaiian Tray Bakes

Mahi-Mahi wrapped in our home grown herbs and banana leaves.

The write up for our recipes that you see above will be on our:

I just finished an update to:

Have a very nice Memorial Day!

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May 29, 2021

I just finished an update to:

Sixty’s, (Sensational or Surviving), We’ll see, right?

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May 27, 2021

I just did an update for:

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May 25, 2021

I did an update to:

How To Repair and Rebuild a Retaining Wall

AND,

We started a new blog page:

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May 22, 2021

I just did an update for:

Sixty’s, (Sensational or Surviving), We’ll see, right?

AND,

I just created a new post:

A Picnic In The Herb Garden

AND,

With the exception of doing a bit of writing in my blogs, my main page I am working on is:

Sixty’s, (Sensational or Surviving), We’ll see, right?

Adios,

Julie

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May 12, 2021

I just did an update for:

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May 11, 2021

I created a new post today:

A Mother’s Day Aloha

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May 10, 2021

Happy Birthday Frank

My Little Brothers

L to R: Ben, Frank and Johnny

Happy 50 Frank!

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May 9, 2021

Happy Mother’s Day

To ME! 🙂

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May 6, 2021

Revenge of the Sixth

I did an update to:

New Front Yard Landscaping Project

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May 5, 2021

Cinco de Mayo

Hey, any excuse to eat Mexican food and we are there!!! Si!

AND,

Happy Japanese Boy’s Day Brodie and Hawaii

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May The 4th. Be With You

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May 3, 2021

I created a new post today:

AND,

I did an update to:

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May 2, 2021

I did an update to:

Diana, Kate, Meghan, and ME

AND,

I just did an update to my:

Giving my daughter the last of my William and Kate collections on William and Kate’s 10th. Wedding Anniversary. Along with more books, of course. I even posted some photos of my old dorm room in Charlotte, North Carolina that I recently came across.

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May 1, 2021

May Day is Lei Day in Hawaii

These are lei’s that I made with my Girl Scout Troop in Hawaii. Some are made of ribbon, and some are made with ribbon and soda pull tabs. A great recycling project that is beautiful as well.

Aloha,

Julie

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I just finished a page today:

Although there will be future updates….

———————————————————–

April 2021

———————————————–

April 30, 2021

I just created a new post:

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April 29, 2021

I created a new post yesterday:

AND,

I updated:

Sixty’s, (Sensational or Surviving), We’ll see, right?

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April 28, 2021

I just did an update for:

——————————————————-

April 27, 2021

I did an update to:

AND,

Happy Birthday to Spooky Lou Whann

We love you Spooks!

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April 21, 2021

This is the main page that I am working on now.

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April 20, 2021

I did an update to:

AND,

I am also doing updates on my:

Sixty’s, (Sensational or Surviving), We’ll see, right?

You have to scroll all the way down to the bottom of this page to see the new content.

AND,

I just did an update for:

AND,

Our Purple Sweet Potato and Taro Stuffed Steamed Buns and Asian/Pacific Sliders

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April 19, 2021

Happy Birthday Mackenzie

Just something special to Mackenzie from Gordon and myself.

Something nice for her to remember us throughout her life.

She is a very nice person and we do wish her a very nice day. 🙂

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April 18, 2021

We just finished the write up for:

And,

I just added an update to:

On Being An Empath, Part II

And,

I just created a new post:

Mahalo,

Julie

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April 17, 2021

I Just Updated:

Sixty’s, (Sensational or Surviving), We’ll see, right?

I just did an update for:

————————————————————-

April 16, 2021

Our 2nd. Fizer Shot

Yee Haw!

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April 12, 2021

Grandma Nell’s Birthday

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April 9, 2021

I did an update to:

Tasty Tea Sandwiches and Sweet Treats

And,

I added some content to:

And,

I also connected a few of my Mother’s Day posts.

——————————————————————-

April 8, 2021

Today is Buddah’s Birthday

AND,

I did an update to:

Mother’s Day on the Lanai

AND,

I finished working on:

——————————————————————————-

April 5, 2021

I just created a new post:

An Artsy Easter

AND,

I just did an update for:

Sixty’s, (Sensational or Surviving), We’ll see, right?

—————————————————————

April 4, 2021

Easter

Happy Easter,

Julie and Gordon

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April 1, 2021

April Fool’s Day

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March 2021

To me March is a transitional month to spring. Similarly to me how January is a transitional month. Not that January transitions to anything but to me it is a month to just prepare for the coming year. A time to pack away the Christmas and organize and get life on track for what is to come in the new year.

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March 31, 2021

Happy 52nd. Birthday to my brother Johnny in Ireland

My niece Lola painted this for my brother Johnny. And as my brother says, ‘I’m not that skinny since Covid.’ 🙂

AND,

I just did an update for:

Sixty’s, (Sensational or Surviving), We’ll see, right?

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March 24, 2021

I just finished working on:

From The Smith House to the Whann House for Easter

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March 23, 2021

I just did an update for:

Sixty’s, (Sensational or Surviving), We’ll see, right?

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March 22, 2021

I just added some more content to:

The Pot Thickens, Musing of an Amateur Cook

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March 21, 2021

I did an update to:

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March 17, 2021

Happy St. Patrick’s Day

This is MY Pot of Gold!

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March 14, 2021

Einstein’s Birthday

I am probably the only person in the world that has Einstein’s birthday marked on my calendar.

Julie

p.s. I don’t read any of my Instagram comments. Does that make me intelligent? 🙂

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March 13, 2021

We just updated:

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March 12, 2021

I did a final update to:

Sixty’s, (Sensational or Surviving) We’ll see, right?

AND,

I updated a new post:

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March 11, 2021

I just added a bit of content to my:

Sixty’s, (Sensational or Surviving) We’ll see, right?

And,

I started a new post:

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March 8, 2021

I did an update to:

Kayaking in Florida with Julie and Gordon, Adventure, Food and Fun Blogging

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March 7, 2021

Created a new post today:

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March 3, 2021

Happy Birthday Monk

I still miss you and tear up when I think about how much I miss you.

Thank you for being the best friend ever. RIP.

AND,

Happy Girl’s Day

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March 2, 2021

I just finished working on my:

Canoeing Hillsborough River, Thonotosassa, Florida

It was one of the best birthday’s that I have ever had.

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February 2021

I LOVE February! It’s my Second Favorite Month!

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February 28, 2021

I just added a photo to:

A Jar of Bay Leaves

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February 27, 2021

Happy Birthday to my Dearest Friend Trish

I will miss you forever.

Your Dearest American friend,

Julie

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February 25, 2021

I did an update to:

Asian Steamed Buns, Bao and Manapua

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February 21, 2021

We just finished this post:

AND,

I finished my:

Salads, Seafood, and Turning 60

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February 20, 2021

We just updated:

Just posted some selfies with the dogs on our:

We added about 4 or 5 new entries.

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February 17, 2021

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February 16, 2021

Bay Leaf Tree

FOOD

I did an update on our FOOD page. Gordon’s sister Heather sent us some Bay Leaves from her tree in her backyard in Raleigh, North Carolina. How unique is that to have your very own Bay Leaf Tree? Well, now we know where to always get more when we need them.

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February 15, 2021

President’s Day

Granddaughter Naomi Biden posted this on Twitter today. 🙂

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I also added content to:

AND,

I added an update to my:

It’s at the very bottom of the post.

AND,

Canoeing Hillsborough River, Thonotosassa, Florida

I just added a small little photo to this post.

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February 14, 2021

Happy Valentine’s Day!

AND,

I created a new blog post today:

AND,

I did an update to:

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February 13, 2021

Happy Birthday to ME!

60!

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February 12, 2021

Chinese New Year

The Year of the Ox

Kung Hei Fat Choy

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February 11, 2021

Happy Birthday Ben!

My Baby Brother Ben Turns 46

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February 9, 2021

I have been adding a few fun updates to my:

Salads, Seafood, and Turning 60

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February 7, 2021

Sugar’s Birthday

Sugar on the Shelf

(Veronica took that picture and developed it for a photography class in college.)

RIP Suge. We miss you everyday.

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I also created a new post:

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February 2, 2021

Groundhog’s Day

I LOVE Groundhog’s Day!

When we were living in Maryland from 1999 – 2003 I so wanted to visit Punxsutawny, PA. for their Groundhog’s Day Festival. It just looked like the perfect place for Gordon and myself to visit. Well, we never got there but, we can fantasize about it while watching Groundhog’s Day. Bill Murray is the master when it comes to comedy. Thank god! 🙂

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February 1, 2021

I found more content for our:

A Star Wars CLUE For Christmas

I knew that when I put the page together initially that we had more content for it.

Well, I finally found it all. 🙂

Julie

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January 2021

Adios 2020, Hola 2021

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January 30, 2021

I did an update:

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January 28, 2021

Happy Birthday Lola

Although Lola is 17 now. This is the Lola that I know. 🙂

My niece who lives in Ireland. A lovely lass.

Happy 17 to Such a Beauty

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January 23, 2021

I did an update:

Pork, Sausage and Mustard

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January 20, 2021

Inauguration Day!

History Being Made

First of all, WHEW! They made it!

I think I held my breath all day!

The Biden Family

The Harris Family

What a lovely day. I was so proud of these two families.

They have so much hard work ahead of them and I do wish them well.

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Democratic Pasta

I was going to make an excellent pasta dinner out of the above pasta, however, Gordon and I decided to grab dinner at O’Tooles, an Irish Pub, in honor of my Irish roots (Julie) and to commemorate the Irish Biden’s. We also decided to buy dinner for the 2nd. anniversary married Irish couple, Veronica and Brian. They loved it! 🙂 It was our anniversary gift to them.

Here is their delicious O’Tooles Foods.

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Here is our O’Tooles Dinner

Perfection! 🙂

Cheers to a Biden/Harris successful administration!

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January 19, 2021

Happy 2nd. Anniversary to Veronica and Brian

I thought that it was very sweet that Veronica wanted to recreate some of the foods from their wedding day.

Mojo Pork, Steamed Veggies and Baked Potatoes

Veronica Also Made a Spice Cake

We are so proud of the 2 of them.

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We did joke that we are happy that they planned their wedding on Dolly Parton’s birthday. 🙂

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So, in addition to all of that, Brodie get’s his jury duty notice! 🙂

I myself, happen to LOVE Jury Duty!!!

OMG! I show up so bright and early with a big smile on my face and happy to contribute to my country’s democracy as I go through all the metal detectors and as they screen me! I am always armed with a smile and a good book, and a back up book, and a back up laptop, and a back up cell phone, and a back up Ipad!. Hey! I am prepared!

So, with this, I bid you a farewell for now. I envy my son for his jury duty assignment. So does his girlfriend Mackenzie. In her words, ” I love a good murder mystery.” A girl after my own heart!

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January 18, 2021

Martin Luther King Jr. Day

This quote means a lot to me. This quote is why I stood up to my abusive parents. I kept waiting for them to give me the same equality that they gave my brothers but it never came. So, I demanded it. I still didn’t get it. Therefore I left them and I have never looked back.

I didn’t lose a good father. I lost an abusive step-father. I didn’t lose a good mother. I lost a mother that has abused me for over half a century. I didn’t lose anything good. But they did.

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I am currently working on:

Asian Steamed Buns

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January 17, 2021

Happy Birthday Benjamin Franklin

(My Most Favorite Founding Father)

He pretty much invented or discovered everything. Brainy is sexy. 🙂

AND,

I added something new to my:

It’s pretty much just these photos of my VHS Oliver movie.

This is one of my most favorite childhood movies.

AND,

I started a new post:

Our Purple Sweet Potato and Taro Stuffed Steamed Buns and Asian Pacific Sliders

AND,

Just Updated:

4 And 20 Blackbirds (Berries) Baked In A Pie

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January 13, 2021

Happy Birthday Brodie Rondo Keith

This is my great-uncle Brodie who died at 11 months old from Diptheria. I named my son after him. I always like to remember him because he really didn’t live long enough for anyone to know him.

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I finally finished:

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January 12, 2021

Created a new post today:

Julie and Gordon Whann Mexicana Cuatro

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I just updated:

My Nifty 50’s

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January 10, 2021

I did an update:

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January 9, 2021

Just Updated:

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January 8, 2021

Happy Birthday Gordon!

56 Today!

I love you! Julie

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January 7, 2021

Happy Anniversary Milton and Sarajane Whann

(Gordon’s parents have been married for 62 year’s, I think?)

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I also added an update to a past blog posting on:

And,

I did create a new personal blog post for 2021:

I have also written a new blog posting.

Julie

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January 3, 2021

I created a new post today:

X-Mas X-Tra’s

I created the post to have a place to put all the little X-Tra’s that have no home to go to.

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January 2, 2021

I added another blog entry:

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January 1, 2021

New Year’s Day

We made it to 2021.

That is very lucky considering everything that is going on right now in our country and the world.

In the south we celebrate New Year’s Day with a Linner, my word for Lunch and Dinner combined, which consists of any version of Black Eyed Peas to bring us luck, and any version of Collard Greens to bring us money, Cornbread (Duh!), and any kind of meat such as Keilbasa in a Hoppin’ John, leftover Christmas Ham, or in our case, fried SPAM! 🙂

Cornbread with Onions, Cottage Cheese, and Broccoli

Oh, and everything is usually eaten in a few bowls.

My pathetic fire works display. I actually think that it is very representative of the new year to come. Some sparkler’s would never work, some fizzled out quickly, and some only blew smoke my way. But there was one that did it’s best to shine brightly. I guess that’s called hope.

2021, we have no where to go but up!

(Actually, that’s not quite true. Things can always get worse. I’m not a downer, I’m a realist.)

Julie

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DECEMBER, 2020

Because of our home renovations I cannot photograph a December Calendar to start out this December month.

But I can write in the important dates of this month. And I will. Stay tuned for updates.

I Found the Calendar!

Sadly, there is really nothing going on for us this month other than our home renovations.

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December 31, 2020

New Year’s Eve

Frozen Margarita’s and Pork Rhine’s

Because we still have boxes everywhere from our renovations and just us trying to get things back in order, we didn’t want to do a lot of cooking so we made things nice and light and easy.

NACHOS!

And other things that I am just to tired to mention right now. 🙂

Hey, we have been working hard trying to put things back in order.

My Favorite Bite!

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December 29, 2020

Gordon’s Brother Jeff turns 60!

Therefore, we sent him a $60.00 gift card to use at his favorite restaurant HOOTER’S. (Of course.)

P.S. On a past visit Jeff once bought me a Hooter’s t-shirt and told me to wear it one morning and bring him breakfast in bed. Yea, right! (What do YOU think I did?)

Gordon, Julie and Jeff 1985 Charlotte, North Carolina

Jeff’s Chevy Nova

You can’t talk about Jeff without acknowledging his car. It’s a classic. He just did sent Gordon this latest photo of it. He’s had it forever. But, if you think about it, he being a car mechanic he is able to fix it and work on it without being beholden to some dealership where cars are now computerized where we are beholden to the dealership to fix them for us. Computer chips embedded in our automobiles that decide when we need oil changes, tire changes, and regular maintenance. That’s one reason why I like my 2006 Hyundai Santa Fe. 🙂 I’ve got my boy Brodie to work on my car so that I am not beholden to some dealership.

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December 26, 2020

I added another blog entry:

A Star Wars CLUE For Christmas

AND,

I just finished the post:

Finally finished all the recipe write-up’s and even added the Star Wars gift basket of goodies that we gave to Veronica and Brian this year.

AND,

I created the post:

Peanut Brittle’s

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December 25, 2020

Merry Christmas

Best we could do with renovations going on.

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December 16, 2020

We Just Finished our:

Spicy Hot Mexican Cranberries

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December 10, 2020

Just Updated:

Tropical Hawaiian Cranberries

AND,

I Just Created a New Post:

Aloha,

Julie

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November 2020

(This photo on my calendar is of the St. Augustine Lighthouse.

The most haunted place in America. And a place that I am just “dying” to visit.) 🙂

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November 30, 2020

Created a New Post Today:

Spicy Hot Mexican Cranberries

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November 29, 2020

Happy Birthday Brodie!

28 Today!

Brodie and Mackenzie Babysitting Loki

Brodie and Mackenzie are very often babysitters of this dog, Loki, and they will spend anywhere from a weekend to 2 weeks doing so. And whenever they do they take advantage of the lake they live on and do some kayaking. But they also do some grilling. Here are some of the foods that we sent over to Mackenzie’s parents as a thank you for hosting Brodie for a few months while he and Mackenzie find a place to live starting next year.

When we were hosting Mackenzie during the lockdown, her parents were very generous to send us all a cooler full of foods. Steaks, potatoes, lots of red meat stuff that I don’t eat so I can’t even name the kinds of red meat foods but, Gordon, Brodie and Mackenzie loved them all and that is all that matters. 🙂 And I did so love the fancy baked potatoes.

So, when Brodie and Mackenzie were dog sitting Loki they took over the hamburgers and hot dogs that we had sent over in the food cooler, to grill out.

It makes me happy that they enjoyed them so much.

Although we have something nice for Brodie this year, we can never go wrong by giving him food. 🙂

I wrapped Brodie’s nice Rice Cooker and he gets a big bag of Basmati Rice and a bottle of Kraken Rum.

I went shopping in our bathtub for the rum. Only those that read my blogs will understand that statement. 🙂

So, happy birthday to my baby boy Brodie!

Love, Mom and Dad

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November 26, 2020

Happy Thanksgiving!

Gordon and Julie

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November 25, 2020

I just updated:

Diana, Kate, Meghan, and Me

AND,

I added something new to my:

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November 24, 2020

Created a New Post Today:

ThanksGrillin’

AND,

Just Updated:

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November 22, 2020

I added another blog entry:

AND,

Nigella Lawson’s

Cook, eat, repeat, cook, eat, repeat, cook, eat, repeat……

NIGELLA.COM

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November 20, 2020

Just Updated:

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November 17/18 2020

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November 16, 2020

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November 14/15, 2020

Gordon and Julie Renovations and Apps For dinner

Still Working On This

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November 13, 2020

Happy Friday The 13th.

I just added a post to:

AND,

I’m updating:

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November 12, 2020

Happy Birthday Joseph!

This was taken at the condo out in Indian Shores, Florida in 2013. I like this photo of Joseph as that is him. Online, connected, smiling, laughing…. and that is my former sister-in-law from Dromore West, Ireland also in the photo.

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And I’m updating:

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November 11, 2020

Veteran’s Day

Happy Veteran’s Day to the two greatest men I have ever known.

My husband and my grandfather.

Both having been in the Navy.

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And I’m updating:

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November 10, 2020

I just added a few new posts to:

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November 9, 2020

I added another blog entry:

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November 7, 2020

They Called The Election For Joe and Kamala!!!!!!

YEE-HAW!!!

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AND,

I just added a new post to:

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November 3, 2020

Election Day

I just added a new post to:

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Our Election Night Democratic Pasta Salad

With a few of our Tabasco Peppers From our Bush

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And a Lovely Gift For Me From my Herb Garden

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This was a throw together Pasta Salad on my part.

It is Extremely Delicious!

As busy as we have been I didn’t want anything big or complicated tonight.

And as always, my roasted garlic, feta cheese, sundried tomatoes, and now our newly famous cheese stuffed peppers….and of course, BREAD!

Fingers Crossed for Biden/Harris!

Julie

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November 1, 2020

Dia De Los Muertos

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October 2020

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October 31, 2020

Happy Halloween

I just added a new post to:

Gordon and the Sledge Homer

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October 30, 2020

I just added a fun treat to:

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October 29, 2020

I just finished the write up for:

Julie’s Chicken Knot Pies

AND,

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October 28, 2020

I Updated:

Cinderella Party Foods and Ideas

AND,

Making Pumpkin Centerpieces

A beautiful accent to any Cinderella party would be to add a few pumpkins scattered about the tables.

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Cinderella Mice, Cookies, and Pumpkin Centerpieces

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October 27, 2020

I created a new post:

4 and 20 Blackbirds (Berries) Baked in a Pie

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October 24, 2020

I debuted 2 new posts today:

AND,

Julie’s Chicken Knot Pies

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October 22, 2020

I added another blog entry:

Our Homage to John Carpenter’s Halloween

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October 20, 2020

I just finished:

FINALLY!

It was fun though. You know, for the first time in year’s I am not backlogged with Halloween posts to work on. I do have my new Charmed Halloween that I am currently working on. And a few Halloween foods and projects to add to a few posts. But never have I been so caught up. Same with Thanksgiving. I am totally caught up. I do have about 3 Christmas posts I need to get done before Christmas but for the first time in year’s I am not drowning in “Under Construction” on so many posts. Cool!

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October 18, 2020

Happy 9th. Birthday to our Niece Vivien

Her mother Sabina made the cake. 🙂

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I added another blog entry:

Cinderella Party Foods and Ideas

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October 15, 2020

I added another write up to my:

I still have a few more photos to add to the project but it is all done.

I also have another project that I want to do here soon for this post.

In the meantime, I’m currently working on my John Carpenter’s Halloween.

Julie

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October 12, 2020

I added another blog entry:

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October 8, 2020

We just added more recipes to our:

Ah! Ribs!

Another very similar rib recipe and some nice sides.

And,

I did add a small “recipe” to my:

Hey Family Guy! Get a CLUE For Halloween!

Except I didn’t actually do a recipe write up as to me, whomever reads my Mexican blog post already knows what we do and how we do it. 🙂

Gracias,

Julie

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October 6, 2020

FINALLY! Finished the write up for:

And,

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October 3, 2020

I added another blog entry:

Thanksgiving Prep and Extras

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October 1, 2020

My favorite time of year is here and I am very excited to start this new month. I’ve sort of changed my mind about the Halloween that I originally had planned for this month. I originally wanted a Vintage Halloween but I think I want more of a….. (see magnet on fridge above calendar.) 🙂

I think this Halloween will be A Charmed Halloween.

TTYL….

Ghoulie

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September 2020

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September 26, 2020

I just finished our:

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September 23, 2020

I just added an update to:

Hey Family Guy! Get a CLUE For Halloween!

AND,

I also created a new post a few days ago:

Gigidy! Gigidy!

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September 21, 2020

I just added a recipe to:

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

AND,

It’s the same recipe…. so……

Easy Mexi-Corn Bread

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September 20, 2020

I just added to:

Julie Vintage and Treasure Hunting Continues

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September 17, 2020

I added something to my:

I turned a vintage suitcase into a vintage jewelry box:

AND,

I added another blog entry:

Remembering My Grandfather on Father’s Day

AND,

I did add another entry to:

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:

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September 15, 2020

I added another blog entry:

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

AND,

Just finished:

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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:

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September 9, 2020

I just finished adding a recipe to:

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:

Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

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September 8, 2020

I just created a new post today:

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

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September 7, 2020

Labor Day

A photo from the movie Picnic starring Kim Novak. I love this photo. It just reminds me of those old picnic’s that I would go to with my grandparents and great-grandparents when I was little in Georgia. The pretty food, the nice clothing, the pretty picnic spot with all the lovely ladies always attending to me. Which Is why I created a new post today:

Picnic’s

Can’t wait to work on it.

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AND,

Veronica and Brian sent us a photo of their steaks and accompaniments that we bought for them for Brian’s birthday.

We hope that everyone has a nice Labor Day today!

Julie and Gordon

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September 5, 2020

Just finished the write up for:

The last recipe write-up for this post is DONE! 🙂

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September 4, 2020

I added another blog entry:

Our July 4th. Tribute to the Movie JAWS, 1975

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September 2, 2020

Just finished the write up for:

Pickled Purple Pearls

AND,

I finally found this photo I have been searching for of some of the ingredients I used in our:

Barefoot Beach Teas

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September 1, 2020

Happy Birthday Brian!

Our son-in-law’s birthday is today. We really couldn’t think of anything that he would want so I wrote our daughter Veronica and asked what foods she and Brian would like, and she told me Rib Eye Steaks. O.K. We then took it from there and created an entire dinner with the works! It was fun!

4 Rib Eye Steaks, Idaho Potatoes, Texas Toast, Baguette, Dozen Eggs, Red Grape Tomatoes, Multi-Colored Heirloom Mini-Tomatoes, Purple Lettuce, Green Lettuce, Shredded Carrots, Bell Peppers, Lots of Corn-on-Cob, Blue Corn Chips, Blue Crab Salsa, Our Dill Pickles, Bag of Onions, Some Russian Tea, Bag of Gummy Sharks, Pecan Pie, Butter Pecan Ice Cream…..

We were thinking, Salad, Dinner, and Birthday Dessert.

With Leftovers…

Happy 35 Brian!

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August, 2020

————————————————————–

August 30, 2020

I Just Finished Our:

Barefoot Beach Teas

AND,

I Added Some New Content to:

Happy Birthday To BFIFWJ

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August 29, 2020

I decided to place our:

Pickled Purple Pearls

…in it’s own post.

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August 28, 2020

Happy Birthday Kona!

Kona was our very first dog as a family. I grew up with lots of dogs, usually entire packs, but as a family we have not had that many dogs. Kona, our Black Lab was given to Brodie for his 8th. birthday from my parents when we were living in Maryland. Kona grew to be about 142 pounds. He was so tall and big and loyal and sweet. He loved us very much and we have never forgotten him. He died years ago. Thank you Kona for being such a good dog and being such a great member of our family. We will miss you forever. Kona was born August 28, 2000, so was our niece Kate Jude.

Kate Jude Lancaster Ryan

Happy Birthday Kate! Look out for her to be something great. I promise it!

Oh, Gordon and I finished:

Black and White Pearls

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August 27, 2020

I just added a photo to:

I just added this photo. My Statue of Liberty souvenir bank that I bought at Ellis Island when I was about 19 years old in New York City. I bought it the day Ronald Regan was shot because when we got off the ferry we were told that Regan had just been shot.

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August 26, 2020

I finished a write up for:

Gordon and Julie Renovations and Apps for Dinner

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August 24, 2020

I just added a food write up for our:

Whann Way Aloha, Hapa Elua (Part 2)

Hawaiian Rice Bowls

Yum, Yum!

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August 23, 2020

I just did an update on:

AND,

I pretty much just posted this photo so there really is no reason to visit that post.

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August 22, 2020

I just finished adding new content to an old post:

Happy Birthday Hitch

I added old photos from our niece Kelcy’s play, The 39 Steps……

….from 2015.

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I finally got around to finishing it. 🙂 I know it’s been 5 years. It’s like I say, “I’ll get around to it soon enough.” Lucky for me that no one knows the definition of “soon.” 🙂

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August 21, 2020

I just added two new recipes to:

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I believe you will like both of them. They are located near the bottom of that post.

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August 19, 2020

I just added to my:

Our July 4th. Tribute to the Movie JAWS, 1975

Just a little recipe. 🙂

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August 18, 2020

I did add a few new photos to:

AND,

I found an old grilled sandwich that we made a few years ago that we never did the write up for, so I did it.

I added it to our:

Sandwiches On The Grill

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Doesn’t that look good?

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FINALLY! Got around to repairing and adding new content to:

Food and Drink

Located on the Home Page on the Bar at the top. Although I don’t think we have any “Drink” on there at all. Oh, well, I’m too tired to worry about it.

AND,

I added another blog entry:

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August 17, 2020

I just added a new recipe to:

Dips!

Hot Cheesy Bacon Dip w/ Toasts

I also redid the home page to reflect our upcoming Autumn Season, Halloween, and Dia De Los Muertos.

Happy Monday!

Julie

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August 16, 2020

Fried Acorn Squash and Pumpkin w/ Dipping Sauces

I just added a new recipe to:

Autumn Cooking

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August 15, 2020

I added another blog entry:

https://www.barefootinfloridawithjulie.com/food/

I am also working on an old Page:

It’s located on the main bar on the homepage:

Food and Drink

I tend to forget about those pages as I mainly focus on all my posts.

But, I did repair it and I am adding new recipes. A total of 5 new ones, to be exact.

Julie

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August 14, 2020

I just updated my:

Our July 4th. Tribute to the Movie JAWS

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August 13, 2020

Happy Birthday Alfred Hitchcock!

AND,

I just finished:

I am also working on some old pages of mine to repair them, and update them, and to even add 4 new recipes to one of them. I’ll keep you posted.

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August 9, 2020

Finished this new post:

Summer Seafood, Sides, and Salads

More content will be added to it in the future but for now it is ready.

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August 7, 2020

Happy Birthday to Sparky!

So proud of our big boy!

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August 6, 2020

Created a new web post today:

Barefoot Beach Teas

I also updated a few posts on my homepage and slider.

Julie

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August 4, 2020

Created a new blog post today:

Captain’s Table

I also linked all of my Jaws/Shark Week/Seafood posts together.

With the exception of this new one which I will have to now do.

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August 3, 2020

I just gave my election predictions:

AND,

I just updated:

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Today is also the 1st. anniversary of my adopting Spooky and Sparky!

A year ago today!

They were so scared and worried. They threw up, pooped, and urinated in every room in the house they were so upset and worried. They also kept looking at me with those sweet little scared faces. I put them in a chair next to me while I wrote to Gordon overseas and I was sending him their pictures. He fell in love instantly!

Happy Adoption Day to Us!

Also, yesterday was Sparky’s birthday. I’ll post some photos soon.

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August 2, 2020

I have a new write up on my:

AND,

I Updated:

(Just with this photo. It wasn’t anything big.) 🙂

AND,

Check Out Our: Summer Seafood, Sides, and Salads

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Oh, and I forgot to tell you that I created a new blog post a few weeks ago.

This will go along with our other JAWS themed posts.

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August 1, 2020

I just finished:

Our July 4th. Tribute to the Movie JAWS

We do have one more meal that we would like to recreate for this post.

And it is this one:

We believe we have it figured out what they are eating. 🙂

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July 2020

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July 29, 2020

I just did an update on my:

And,

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July 25, 2020

I have a new write up on my:

And,

I pretty much updated the same content on to my:

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July 24, 2020

I just updated my:

with excellent ice cream sundaes.

AND,

I just updated:

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July 21, 2020

I just updated:

AND,

My Nifty 50’s Skincare

And,

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July 20, 2020

I have a new write up on my:

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July 17, 2020

I just updated my:

With a cute lunch:

My style is to create something nice and then stick a toy in the photo and make it fun. 🙂

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I did try and revamp my:

Sand Globes

This is one of my first blog posts when I started my website and it has been hacked and disfigured so many times prior to my finally being able to have good security on my website. I have tried to fix it. But, it will take a total redoing to make it look as good as it needs to be. That will come much later. But for now, here it is. Safe. I assure you.

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July 16, 2020

I just updated:

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July 15, 2020

Finished the write up for:

Pork, Sausage and Mustard

Something Delicious for Breakfast (and beyond.)

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July 13, 2020

FINALLY, everything on this post is complete:

AND,

I also expanded on my:

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July 12, 2020

I just did a write up for my:

Pork, Sausage and Mustard

AND,

We finished the mustard write up on:

There is a pork roast recipe that Gordon still has to do the write up for.

Other than that it is finished.

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July 10, 2020

I have a new write up on my:

AND,

I also posted a little bit of a write-up and some new photos on my:

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July 6, 2020

Happy 33rd. Birthday to our Daughter, Veronica!

In addition to her regular birthday gifts, I wanted to pass along some things to her from when she was a baby for her to keep forever. For example the framed photograph of the 3 of us in our backyard in Honolulu, Hawaii. Some delicious Hawaiian Host chocolates that we love so much. And her silver baby cup and two baby spoons. It took us forever to clean that silver cup. 🙂

Sadly, because we are still in lockdown we just drive things over to their house and leave them outside their front door. We do long for the day when we can safely see each other again.

July 6, 2020 is also the anniversary of our website debut. I do have something fun planned to commemorate it but it’s taking longer than I thought it would to get together. But, I’m working on it. 🙂 Happy 9 years to us!

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July 5, 2020

I just updated:

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

Just a heads up: I do plan on adding more content here in the weeks ahead.

I also updated the Home Page.

I also just created a new blog post:

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July 4th. 2020

Looks like we’ll be taking a BITE out of our 4th.!

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July 3, 2020

Gordon and I just did finish the write up for:

Breakfast With Brodie and Mackenzie

Because they are just too cute and busy to do it themselves. 🙂

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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:

Sandwiches, Between The Slices

AND,

We just posted another sandwich recipe on:

AND,

I just updated:

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June 26, 2020

I did a write-up for:

AND,

I just made an update to my:

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June 25, 2020

AND,

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

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:

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June 20, 2020

I just finished adding a breakfast to our:

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:

Click Here For: What is Juneteenth

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.)

I also just finished updating my personal blog:

I am also currently working on:

I’ll let you know when I’ve finished.

Julie

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June 13, 2020

More recipe write-up’s……

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June 10, 2020

I just finished working on updating:

SOUP

AND,

Julie and The Magnolia Tree

AND,

AND,

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June 8, 2020

I have updated my:

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:

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

AND,

I added another entry.

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June 2, 2020

I’ve been updating my:

AND,

I just updated my:

Julie Vintage and Treasure Hunting Continues…

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June 1, 2020

I Updated My:

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May 2020

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May 31. 2020

I’ve been updating my:

On Being An Empath Part 2

And,

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May 29, 2020

I just started a new post today:

Santa’s Elves Kitchen Favorites

I also updated the Home Page.

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May 27, 2020

We just updated our:

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 Vintage and Treasure Hunting Continues…

AND,

—————————————————–

May 23, 2020

I updated my personal blog:

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May 22, 2020

I have added another recipe to my:

Our Breakfast Burritos

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May 21, 2020

What a day. Our sweet Mackenzie has left to go and visit her family in Tampa for the next 10 days. She will then move to Gainsville, Florida for her internship. We miss her! Our ray of sunshine has left us. But we will see her again.

I did better finish my:

I apparently missed a few things that I was able to fix and now I believe it is complete.

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I’ve also been connecting all my Italian blog posts together. I never knew I had 9 of them!

And I am working on my:

I want it to be a hub of where to connect to all of our Italian blog posts. I also want to bring a few new recipes to the post as well. That will be in a few day’s.

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May 20, 2020

I just finished all the write-up’s for our:

A Star Wars CLUE for Christmas

I also linked all of my Mexican posts together.

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May 18, 2020

Created a new post today:

This was a lot of fun to do. Can’t wait to bring it to you finished.

AND,

I updated my personal blog:

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May 16, 2020

Another story added to my:

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May 15, 2020

I added to my:

I also fixed/repaired/added to/ my:

Julie Loves Vintage

The poor post had been so abused by my cyber-stalker for years so I finally repaired it as much as I could and even added something new. I hope to add more new things to it as time goes by.

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May 13, 2020

Yesterday I updated my:

Mother’s Day on the Lanai

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May 12, 2020

I did add a few photos to our:

About Us/Welcome

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May 11, 2020

I created a new post yesterday:

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May 10, 2020

Happy Mother’s Day

To all those good mother’s out there.

I hope you have a wonderful day!

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Frank Saved His Tent From Collapsing During a Horrible Storm in Boy Scout’s.

His was the only one that didn’t collapse.

Happy Birthday to my little brother Frank. Aged 49 today.

Frank and his wife Brenda at the Beach Condo

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May 9, 2020

I am currently working on……

It may take another week before I am finished. I’ll let you know.

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May 8, 2020

I have updated my:

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

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May 5, 2020

Gordon and I just finished the write up for:

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AND,

Happy Japanese Boy’s Day

Fly a Carp for your Son, or Son’s

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AND,

Happy

Cinco de Mayo

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May the 4th. Be With You, Always. 🙂

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May 2, 2020

I just finished my:

Out On Our New Lanai

I will be updating it as I come across more photos and as we create more photos to add.

AND,

I created a new post:

Grillin’ With Gordon and Brodie at Home

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May 1, 2020

May Day/Lei Day

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April 2020

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April 30, 2020

I did some more writing on my:

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April 29, 2020

I just completed my:

I still have some photos to attach to it but for the most part it is complete for now. Because it is a living garden and wildlife post I will be adding things to it as time goes by.

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April 28, 2020

I just finished updating:

AND,

Pork, Sausage, and Mustard

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April 27, 2020

Happy Birthday Dear Spoookeee….

Happy Birthday To YOU!

We love ya Spooks!!

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I did create a new post:

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April 25, 2020

I just did finished my…….

From the Smith House to the Whann House, For Easter

It may need some tweaking but for the most part it is done!

WHEW!

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April 24, 2020

Fellow Patriots! I just finished working on my……

July 4th. Extras

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April 22, 2020

Happy Earth Day!

How I love the sticky ones!

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April 21, 2020

I did add a cake to my Cakes:

Click Here For: CAKES

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April 20, 2020

I have been working on my:

I just felt like doing the introduction and the write-up’s but I will need to do the recipe’s in the future when I get around to it.

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April 19, 2020

Happy Birthday Mackenzie

Angel Food Cake with Sea Foam Frosting

28 Years Old Today!

Also, Happy Birthday to Susannah, her twin sister.

Although today is her actual birthday we did have a nice big dinner in her honor yesterday.

Mackenzie is a keeper! 🙂

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April 18, 2020

I just finished a blog post write up…..

FRUIT

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April 16, 2020

I just finished working on my:

From The Smith House to the Whann House, Easter

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I’ve got a few “sweet” EASY recipes for you.

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April 12, 2020

Happy Easter!

Nellie Mae Keith Haskin

Today is my deceased Grandmother’s birthday. She always loved it when her birthday fell on Easter Sunday. I wish she were still here with us but I never forget her and in fact I based our Easter this year on all those happy Easter’s that I had growing up with her and my Grandfather and Great-Grandparents in Rome, Georgia. I also based our Easter on a favorite restaurant in Dahlonega, Georgia where we lived for a few years in my youth. The restaurant was called The Smith House. I created a new post based on our Easter and I cannot wait to do the write ups, but if you know me then you know I will get around to it eventually.

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I also updated the home page with some new current posts. Some need some work from when they were switched over from the old website to the new one. I will get around to those this month as well as working on some new posts.

I hope that everyone has a nice day,

Julie

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April 11, 2020

I’m currently updating my:

What’s for Breakfast?

Smoked Salmon and Dill Bagel Sandwiches

And……..

Nigella Lawson’s Cheese and Onion Strata

Good Morning

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April 10, 2020

I am updating my:

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April 9, 2020

I also updated my:

Breakfast With Brodie and Mackenzie

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April 8, 2020

Happy Birthday Buddah

AND,

We just finished the write up for a new recipe on our:

Autumn Baking

Julie and The Giant Squash

One is Sweet, One is Savory

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April 7, 2020

Brodie and Mackenzie finished their new post today:

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There will be a new recipe write up coming soon……

AND,

I am finishing up their:

Cooking with Brodie and Mackenzie, Onion Soup

Whenever Brodie walks by I call him over to ask him what they did here in this photo, and how much olive oil was used in this other photo? Brodie is more like a Gordon Ramsey, he just wants to make and create and not write anything down or pose for photos. Just capture him while he’s in his element. Yeah, right! 🙂

I’m doing my best here!

Julie

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April 4, 2020

I created a new post today:

Breakfast With Brodie and Mackenzie

Our son Brodie and his girlfriend Mackenzie are always coming up with the best breakfast’s so I told them I was creating a new post just for that. They agreed, so here it is.

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April 3, 2020

I did finish up my:

Sandwiches Between The Slices

I’ve got a few new sandwiches…..

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March 2020

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March 31, 2020

Happy 51 Johnny

Baby Johnny stealing all my thunder, My precious Grandmother, and a pouting Me!

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March 29, 2020

Updated our:

SOUP

AND,

I added another recipe to:

My Mermaid Lagoon Christmas in the Nook

It as a recipe that I had totally forgotten about.

I am coming across a few of those that I need to attach to various posts. I’ll get there though. 🙂

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March 28, 2020

Totally Finished!!!!

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March 27, 2020

I finished a new update for:

Our Re-Take on our Re-Take of our Reubens

AND,

I created a new post today:

Also working on a few others and I will let you know when they are finished.

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March 23, 2020

I just finished adding 2 new recipes to:

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March 21, 2020

Gordon and I finished the write up for:

Click Here For: Santa’s Elves Kitchen Favorites

Our delicious Whole Wheat Heaven and Heat Breakfast Muffins

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March 20, 2020

I started a new post for Christmas.

I’ve already done the write up for these baked olives.

I also updated my:

Click Here For: Gordon and Julie Renovations and Apps for Dinner

I am also finishing up my:

AND,

Click Here For: Herb Cocktails

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March 17, 2020

Happy St. Patrick’s Day

Irish Sour Cream Bread with Golden Raisins

AND,

Reuben Club Sandwiches

Two new recipes to add to our:

Click Here For: St. Patrick’s Day

I’ll let you know when I add those recipes.

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March 15, 2020

I finished up my writing portion of:

It is now time for Gordon to do the write up’s for the recipes. Then I tweak what he writes because sometimes he gets it wrong. (Most of the time he gets it wrong.) And then I will let you know when it’s all done. 🙂

But I am proud of my portion of the post.

Julie

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March 14, 2020

Einstein’s Birthday

I am probably the only person in the world that writes in his birthday on my calendar. I guess I miss and appreciate the greats!

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March 13, 2020

I am currently working on a few posts at once. I would like to finish up my:

AND,

On Being An Empath Part 2

AND,

What with this Coronavirus coming I feel like I’m working on a DEADline.

Hey! I handle life’s up’s and down’s with humor. So…..

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March 9, 2020

Just Updated My:

AND,

Still working on it.

Julie

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March 4, 2020

Just Updated My:

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March 3, 2020

Monk’s Birthday

I will miss you forever my little Monkee.

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March 2, 2020

I created a new post today:

We had an excellent day at Weeki Wachee Springs and we would love to share it with you.

Can’t wait to work on it!

Julie

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February Calendar

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February 28, 2020

I have spent the past few hours updating my home page with some Spring and Easter posts. Some of them I need to tweak and update. When I transferred my website over to a new format last year some of the colors of the posts are just too light to read properly so I need to fix those. There is always something! 🙁

But, I do the best that I can given that most of the time I am a one woman team.

And in my case there is an “I” in Team.

Nice weekend ahead for us. Looking forward to it! 🙂

T.G.I.F.!

Julie

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February 27, 2020

Happy Birthday to my sweet Trish who would have been 79 today.

I miss you every day!

——————————————————–

I also updated my personal blog.

AND,

I’m starting work on my:

I’m also still working on some other blog posts but I do like to switch around and work on several at once. Sometimes I’m strictly dedicated to working on just one blog post and other times I’m not.

Julie

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February 25, 2020

It’s Fat Tuesday!

I did update:

Our Southern Soul Food

With a delicious Beignet recipe……

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I also created 2 new posts:

Cooking With Brodie and Mackenzie, Onion Soup

AND,

Our son Brodie and his girlfriend Mackenzie finally decided to take me up on a offer I had been making them for about a year….. “Would you guys like to start a blog post on my website? I’d love it if you would. It’ll be fun!”

So, after countless heeing and hawing, they finally said YES!

Well, here it is! They are also debuting an excellent Onion Soup. 🙂

————————————–

I’m also linking together my southern food posts and seeing as how I was doing that I decided to just go ahead and do the work on my….

My Mardi Gras Birthday and New Orleans Soul Food Recipes

Seeing as how I was in the mood. 🙂

Oh, and I’ve also been attaching some photos here and there to past blog posts but nothing yet to bring to your attention.

Have a nice day!

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February 20, 2020

(What a cool day, huh? 02-20-2020.)

I just did finish adding two new recipes to my……

Eat Your Vegetables

AND,

I am now working on adding one recipe to…..

AND,

Our Southern Soul Food

AND,

I will be finishing up my:

Click Here For: Weeki Wachee Weekend for Christmas

Happily Typing Along…..

Julie

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February 18, 2020

I just did finish…….

Granted, I probably need to look for spelling errors and Gordon does have a fritter recipe to write up but other than that it is finished.

I have also been noticing that so many of my blogs that originally had photo backgrounds need to be reworked. When my guys in India redid my website and removed all those background photos I had a lot of light colored printing on each page which now is very hard to read on a white background. It’s such a pain but I have been spending a bit of time trying to change the coloring so that it can be read more easily. I have so many posts on my website that there are probably many that I need to fix but I do the best that I can.

I now want to work on updating some already existing blog posts and then I will probably tackle a big one. I’ll let you know what all I have done and what I am working on. Just keep tuning in here.

Julie

p.s. NOW it’s all finished!

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February 14th., 2020

I have updated my blog post:

Merry Christmas’s and New Year’s Days, All the Glamorous Extras

I will also be adding new content to it in the next few days.

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February 4, 2020

I just did finish this post. As time goes by I’ll add more content to it but for now it’s done.

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January 30, 2020

I just finished doing the write up for………

Pumpkin Carving Party

I will probably add some links to it to some of our other Halloween pumpkin carving posts. But other than that it is finished.

Happy Halloween!

Julie

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January 29, 2020

I just finished combining and attaching all my Cinderella blog post together. I had never linked them all together until today.

I’ve also updated my……

Julie’s Cinderella Sequel

I had content to add, not to mention a wonderful recipe…..

My Little Mice are Coming Together

Like So…….

Cute Little Army of Mice

I’ve also updated my………

Click Here For: Cinderella Party Foods

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January 27, 2020

Hey! I just finished……..

Casual Christmas Touches

AND,

Click Here For St. Patrick’s Day

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January 25, 2020

I just finished updating……

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January 24, 2020

I added something to……..

Click Here For: Mother of the Bride

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January 20, 2020

First of all I would like to say that my grandmother, Nellie Mae Keith Haskin died 20 years ago today. I just wanted to make that date clear because I miss her so very much.

AND,

I finished working on our:

A. Hitchcock Clue for Halloween

Julie

P.S. I do have this one more scene I wish to add but I will let you know when I do. 🙂

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January 19, 2020

I added something to the very bottom of my:

Cornbread, Cast Iron Skillet, Dressing, and Tradition

AND,

I also created a new post:

Gordon and I don’t make a lot of pies but when we do they will end up on this post.

AND,

I also created:

Black and White Pearls

My Pearl Onion Balsamic and Pickling.

Julie

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January 16, 2020

I finished up:

Star Wars Christmas and Novelty Gift Ideas

AND,

(Although, I do have a few Star Wars things to add to this post as I come across them.

So, stay tuned!)

—————————————–

January 9, 2020

I just updated my:

On Being An Empath Part 2

AND,

I’m also working on my:

TTYL…..

Julie

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January 5, 2020

I created two new posts:

In a Christmas Pickle

AND,