More Autumn Pasta To Enjoy
Autumn Has Arrived I would say that ‘Sweater Weather’ is here but we live in Florida so that doesn’t happen until around January, if at all. But what we do experience in Florida is a cooling off. Temps in the high …
Autumn Has Arrived I would say that ‘Sweater Weather’ is here but we live in Florida so that doesn’t happen until around January, if at all. But what we do experience in Florida is a cooling off. Temps in the high …
Bowl a Comfort Dirty Rice/Spanish Rice With Fried Kielbasa Sausage A Meal In Itself —————————————————————————- Dirty Dawgs I keep my Granddaughter anywhere between 2 and 5 days a week. We tend to do a lot of coloring and drawing, and plenty …

Peacock Feathers For Luck

I was born in Georgia and lived throughout the south during my upbringing. The South is also known as The Bible Belt. The South has a very large religious community that comprises of many different Churches. Baptists, Methodists, Presbyterians, Church of God, Church of Christ, Pentecostal Holiness, and a few others…. We were Disciples of Christ, which is what Ronald Reagan was, btw.
Although my family and the people we knew were more liberal than the average Southerner. We learned about other religions at church but in an educational way, and not in a ‘they will all burn in hell because they aren’t like us’ way. I was certainly exposed to the Evangelical’s and their beliefs. One thing that they would warn you about were the “Jezebels” of the world. It was just in the culture.
When I went off to college I was warned to ‘Stay away from the bitches and the whores.’ Although no one in my family ever said that to me… well, my Grandmother would always tell me to stay away from the Floozies and the Flossie Mae’s, it was just the culture of the South. (I’m not excusing it, just explaining it.) Although if anyone I knew was a Flossie Mae it was my Grandmother. That woman could sashay!
But, when I did go off to college and I did interact with the other girls there, I found that the people that I liked the most were the bitches and the whore’s. The bitches weren’t bitchy, they just stood up for themselves. They were intelligent and spoke out when it was important to do so. And the whores, well, they never judged you. They would even look out for you when you would go out with them while the Evangelical girls would just as soon dump you on the side of the road than deal with you. Also, the gay guys that I went to college with, it was a private fashion college in Charlotte, North Carolina, they were the best friends you could ever have. You could go out with them at night and they would look out for you. And the best giggles you will ever have in your life were with the gay guys!
The hypocrisy of the South is that they created a “Jezebel Sauce” that they serve at various religious functions. Whether it is a Church Suppah, a Church Picnic, a Church Wedding….. Oh, and it is the number #1 condiment in the state of conservative Mississippi.

Which brings me to all of my Jezebel’s…..

I adore each and every one of you!
Which Is Why I Created You!

The Jezebel’s Of This World Have The Biggest Hearts…

Which Is Why I Love You All!
Julie

p.s. Coming Christmas 2026,
A Naughty Christmas Jezebel For Underneath The Tree 🙂
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Click Here For: Julie’s Jezebel Sauce

Our Jezebels On This Page:

The Forbidden Jezebel

With Apples

The Classic Jezebel (My Twist)
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The Latin Jezebel
(With Guava Shells and Jalapeno Peppers)

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And My:

Georgia Peach Jeze-Bells
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I Also Created An:

Based On Our Love Of Hawaii

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AND,

Again, Based On Our Love Of Hawaii And The Asian Cultures

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AND,
An Old Florida Jezebel (Sauce)

Based On My Love Of Old Florida

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I ALSO CREATED,
One HOT Jezebel for Breakfast (Sauce, That is.)

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

I Needed An Additional Page To Place Some Extra Jezebel Recipes
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I Even Created A Halloween Jezebel:
A Haunted Jezebel, Together With A Haunted Mansion Halloween Repast


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AND,

I LOVE Valentine’s Day!

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ALSO,

Based On My Home State Of Georgia
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AND,
A Nancy Drew Mystery ._ _ _ /./_ _.././_… ././. _.. Sauce
(Because I love Nancy Drew and Morse Code)

Click Here For: A Nancy Drew Mystery ._ _ _ /./_ _.././_… ././. _..Sauce
I would like to add that Nancy Drew was no ._ _ _ /./_ _.././_… ././. _.. .
I cannot even bring myself to say the word ._ _ _ /./_ _.././_… ././. _.. beside her name, which is why I got the idea to put the name in Morse Code.
The reason I created a ._ _ _ /./_ _.././_… ././. _.. sauce for Nancy Drew is because I wanted to create some sort of sauce in her honor. She was very worldly. She traveled the world with her father Caron Drew, and her friends Bess and George. Nancy knew people from all over the world and also knew and respected their cultures. She was mature beyond her young years. She had encountered many a villain, been knocked unconscious, and had to use her wits about her to escape.
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I Love Every Single One Of You!
Julie Jezebel
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Yet Another Sandwich Page! WELCOME We eat a lot of sandwiches. Although we have sandwiches all over our website, whether they be interspersed with other recipe pages, or having their own website pages, here is yet another one I created. WE LOVE …
A Nancy Drew Mystery ._ _ _ /./_ _.././_… ././. _.. Sauce (Because I love Nancy Drew and Morse Code) I would like to say that Nancy Drew was no ._ _ _ /./_ _.././_… ././. _.. . I cannot even bring myself …

On February 13th., 2026 I Turned 65

Gordon and I ‘Out and About’ on My Birthday

65 Feels Pretty Good
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When I Turned 60 I Started this Website Page:
Sixty’s, (Sensational or Surviving?), We’ll See, Right?

(If you would like to read, just click on the link above.)
I didn’t know what 60 would be like? Which is why I started the above website page.
I assumed that I would be blogging about any changes in my body or lifestyle. Perhaps the ‘ups and downs’ of ageing? My intention was that we would explore it together.
I am a very open person. Sometimes to my detriment. But, that is who I am, and I am not going to fight against that.
Now that I am 65, I have been in my 60’s for 5 years now. I have been getting to know the ageing me and I am fine with it.
Yes, I have put on some weight in the middle. That is where my pounds accumulate anyway. They always have.
However, there is just something empowering that comes with ageing that I didn’t know in my 50’s, or 40’s, or 30’s, etc.
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Turning 65

As I like to say, Uglier on the outside, Happier on the inside.
I would not go back if I were given the chance. I feel as if I have reached milestones that are important. As in evolving into the person I am destined to be. I have earned the right to be 65! Ageing is a privilege.
If I could give my younger self a heads up, I would not!
I needed to go through all that I did to get to here. I would not have made it if I did warn my younger self. I have learned that the damage that was done to me by certain people in my life never had anything to do with me. It was their damage they were inflicting on me. I used to regret being nice or kind to certain people. I have however learned that I should never be upset about doing the right thing. They are the ones that should be upset that they took advantage of my kindness, and loyalty.
I don’t know how much time I have left? Oh, as far as I know I am fine where my health is concerned. I am just referring to life in general.
None of us really know the answers to that? I always figured that I would die young. No idea why? I just always thought so. But, before I am gone, I still have many things left that I want to do. I’ll go when I’m ready. I’m stubborn that way. 🙂 But for now, my granddaughter needs me. My daughter and son-in-law need me, my husband needs me, and I need me too! 🙂
So, Here Is 65 and Beyond, Finger’s Crossed!
Julie
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BLOG ENTRIES START HERE
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Shopping At The Asian Supermarket

Shopping And Creating Recipes Does Make Me Happy
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September 7, 2026


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July 12, 2026
Constantly Chasing Sleep

Favorite Pajamas
I can remember reading decades ago how Betty White only got about 3 hours of sleep a night. I couldn’t believe that she could function on that minimal amount of sleep. Then I read around the same time frame that Martha Stewart would be up at 3:00 a.m. with a flashlight out in her garden pulling up weeds. I was so shocked that these two successful women could even function on such a minimal amount of sleep? Well, now that I am 65, I am getting not as much sleep as I need, and not being able to function without a good night’s sleep. I cannot relate. I need my sleep!
My lifestyle is that I keep my Granddaughter anywhere from 2 to 4 days a week. Either Veronica or Brian will bring her over in the early morning hours at either 5:30 a.m. or 5:45 – 6:00 a.m. I am always up by the time they bring her over. I set my alarm clock for 4:00 a.m. in the morning. I shower and I’m dressed and ready by the time Isabelle arrives.
Even though she just turned 3, we still give her a bottle in the mornings. Even though that is a bit young for her, you have to understand that her sleep has been interrupted. She needs to get back to sleep. That warm milk helps her. Whether we deliver it in a baby bottle, or a water bottle.
That also benefits me! I need to get back to sleep in the mornings myself. It is difficult for me to function without a good night’s sleep. I love a good extra hour or two in those early morning hours. That way I get to sleep in to around 8:00 or 8:30, or 9:00 a.m. in the mornings. Being her care giver, I need the extra hours of sleep in order to function for the day. After all, her parents don’t pick her up until around 4:30 – 5:00 p.m. on some days, and as early as 9:30 – 11:00 a.m., on other days. Some of those days are long!
I wanted to say that I think that we justify the early morning bottle with the understanding that there are women out there that continue to breast feed into the child’s 5th. birthday.
That is not our intention. We are just delivering the warm milk to Isabelle in a vessel that will not leak into the crib/bed, and will help her to go back to sleep, so that I can also get some more much needed sleep myself. That’s where my heating pad comes in. I do so love that warmth and it makes me drowsy, helping me to go back to sleep.
NOTE! It is easier to go to sleep once you have taken a nice warm shower, day or night. Which is usually why I tend to go back to sleep more easily after I have had my 4:00 a.m. shower on those mornings I have Isabelle. Nice shower, and a heating pad work for me!
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I Also Think That I Suffer From Anxiety
On those days that I have to leave the house, I tend to have a hard time sleeping the night before. That is something new to me. It’s really just been since I’ve been in my 60’s that I’ve had that problem. There is just this anxiousness and dread that I have where I am up in the middle of the night and I can’t shut my brain off in order to relax and go to sleep.
I think some of the problem it is that America is a dangerous country to live in. I don’t feel safe when I leave the house. Too many guns, and too many hot-heads that own the guns. Also, just not enough respect towards our fellow human beings. I think a lot of people would just rather shoot you than deal with you. Same with driving. Even though I do the speed limit, I am never going fast enough for some people. I think they would rather run me off the road than have to drive behind me. Which is why I tend to make appointments or run errands on those hours where there isn’t a lot of traffic. I also only shop in business’s where I feel safe in their parking lots. Now that I am 65 and ageing, I am becoming more of a target to those that take advantage of that. Always be aware of your surroundings. Quit looking at your phones and pay attention. It just might save your life.
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Afternoon Naps And Back Pain
Sometimes I do take an afternoon nap. Or, I might just lay down on the couch among my comfy blankety covers and pillows, turn the T.V. volume down low, close my eyes, and just rest and relax. If sleep follows, wonderful! If not, then that’s o.k. too because I am resting my body and getting off my back. Walking on these cement floors here in Florida can ruin your lower back. When we were living in Hawaii I developed back pains from every surface in Hawaii being cement. The reasoning behind all the cement is hurricane’s. Then when we moved to Maryland, where everything was this nice wooden surface, my back pain went away. Then we move back to Florida where everything has a cement flooring, and here come the back pains again.
I do wear indoor shoes, mainly smooshy, mooshy Flip Flops. (Or Slippers as they say in Hawaii.) The mooshy kind have a nice comfy give that allows your foot to be more comfortable. The downside is that sometimes they are easy to trip in while wearing. Something I will need to be aware of as I age.
The point I was trying to make here is that by just resting and getting off my back I feel this rejuvenation that allows me to get through the rest of the day on those sleepy tired days I sometimes have. By laying down, place a pillow underneath your pelvis just to elevate it up a bit. For me the pain goes away immediately just by doing that. Try it! See for yourself.
Also, take an Advil if your back starts to hurt, OR even before it starts to hurt! When I am about to take on a big job I just go ahead and take one. It will prevent the swelling in my lower back which brings on pain. It’s that inflammation you have to worry about.
I also don’t take any of those energy drinks. Coffee is the strongest thing that I use to pep up.
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About 2 Years Ago I Moved Into The Gust Bathroom
(For Bathing And Skincare)

It’s been a few years but there was a time, a very long time, when my next door neighbor started stalking and harassing me.
I do document it here:

Click Here For: My Log Blog Documenting Stalking And Harassment From My Neighbor
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Gordon was working overseas and for some reason my hot-headed neighbor next door to us starting throwing things at our house at 4:00 a.m. to upset me. It was always when I was in the bathroom or in our bedroom. Regardless, I no longer felt safe on that side of our house, so I started bathing in the guest bathroom. At first I just dragged a few things into the guest bathroom, not bothering to really fix it up and make it nice. But, I have since made it nice and I’m glad that I made that switch. I feel a lot safer. I also feel like I have my very own bathroom just for me to enjoy. Yes, it’s smaller. Yes, it’s not as nice. But, I like it!
I still do my hair and make-up in our master bathroom, but I am never naked in there. I haven’t felt comfortable changing clothes or using that bathroom any more. That’s what abuse does to you.
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Just Some Skincare


I Did Not Buy Anything New Here
(I organized with things that I already had. Seeing as how my Cindy Crawford Skincare is all purple, I found an old ‘free with purchase’ purple cosmetic bag to house some things in.)


I Bought Nothing New Here, This Is Plenty Of Room For Me
Sometimes I think it’s important for us to just carve out our own little niche somewhere. A place that is just ours. With me being the only one who uses this bathroom, I keep it quite nice and clean because I don’t share it with anyone. Well, except Isabelle. 🙂
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Somethings that I may write about, I have also written about on other website pages. Not everyone reads every page that I have on this website so sometimes I do repeat myself. This is one of those times. I am writing here similar things that I wrote on my Skincare Website Page.

Click Here For: My Nifty 50’s and 60’s Skincare
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I Did Add Some Hawaiian Things That Were New

The Rattan Shelf Was My Grandmother’s
The Birdhouse/Beach House, Veronica painted years ago and gifted to me.
Diamond Head and the Surfboards spelling out Aloha, I purchased at a favorite Hawaii store, CocoNene.

The Blue Star Fish Veronica also gifted to me one Christmas.
And the Palm Leaf painting I also purchased from Coconene.

The Fish Photo Frame was a gift to Veronica from her friend Kara when they were 3 years old and we knew them in Hawaii.
Looks great there.

Now You Know What My Bathroom/Guest Bathroom Toilet Looks Like 🙂
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One More Thing ….

The Little Window In The Shower
(I papered it over with Rice Paper when we first moved in.)
All My Shampoo’s and Conditioner’s

Our Diana Hanson-Young Posters From The 80’s
Autographed By Her
We Were Too Poor To Buy Prints Or Paintings Then
I Framed Them And Still Treasure Them

Dry Your Hands!
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65 And Beyond
Finger’s Crossed!
Julie
I Created A New Website:
Click Here For: VintageJulieBarefootArchives
I gave my Web Designers in India instructions on what I wanted, and they did the most remarkable job of bringing my vision to life.
I could not be happier with it!

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

My First Blog Posting On The New/Old Website

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

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

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

Located in the South, yet not Really Southern.

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

My Florida Favorites

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

Busch Gardens

I told my guys in India that I wanted an Alligator on the bottom left, and Flamingoes on the bottom right.
I do think the landscaping you see in the graphic above looks like Africa, but then again we do have Busch Gardens here in Florida that is theme based on Africa.
So, I guess it all goes together nicely.
Web Design is a lot of fun but it isn’t really something tangible. I mean, the moment I quit paying the monthly fees, it can all just disappear. Or an experienced hacker can just come along and delete the whole thing forever. As much as I love my website’s they aren’t anything that I can hold in my hand, or place onto a shelf for display, or even own forever. My experience with having websites is that they are very vulnerable to those that know how to penetrate them, and abuse them without any conscious or authority whatsoever.
I guess what I am trying to say is that they are very temporary, so enjoy them while you can.
See You At The Beach!
Julie Barefoot
My Brunswick Stew Chicken Skillet Dinner I love Brunswick Stew! I grew up eating it in the South, in the Summer months, throughout the year, but especially for the 4th. of July. There is a history of the stew which I …

Buongiorno a Tutti
(Good Morning Everyone)

My Italiana Breakfast Skillet
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You Don’t Have To Be Italian To Enjoy This Delicious Breakfast Skillet

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A One Skillet Breakfast With Baguette and Caffe


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This Also Makes An Excellent Dinner, Or Even Luncheon

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Excellent Eaten In Bed…

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The Boot
Italy is Shaped Like a Boot
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I Hope To Add More Breakfasts As Time Goes By
Godere,
Julie and Gordon
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Recipes Start Here
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First Up:
My Italiana Breakfast Skillet

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Ingredients:
Orange, Yellow, and Red Bell Peppers, Washed

Fresh Flat Leaf Parsley, or any you Desire, Washed
(I Give The Rest Of The Ingredients As I Write The Recipe)

You will need a Cutting Board, and a Sautee Pan or Two…

Time To Chop My Bell Peppers

Also, White Onion, Chopped
(This was a large White Onion, I used about 3/4 of it.)

Chopping My Bell Peppers

6 Garlic Cloves, Minced
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In a Large Sautee Pan Drizzle Some Olive Oil..

Place the Onions into the Pan to Soften on a Medium-High Heat
This should take about 5 Minutes.

Next, add the Bell Peppers to Soften, about another 5 Minutes..


Mincing the Garlic Cloves into the Pan with the Onions and Bell Peppers
(Just Sautee a few minutes more, stirring often, until all of the ingredients are softened.
Then remove from the heat and set aside.)
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In my Cast Iron Skillet I am adding some Olive Oil, along with a bag of Hash Brown Potatoes from the freezer.

My Spices: (To Add Soon)
Italian Herb Seasoning
Ground Oregano
Ground Basil Leaves
Freshly Ground Black Pepper, To Taste
Hawaiian Sea Salt, To Taste
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I’m Browning my Thawed Hash Browns in my Cast Iron Skillet, on a Medium Heat – Medium-High Heat.
My Onions and Peppers and Garlic are Waiting..
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I had some Italian Sausage frozen in the freezer. I thawed it out placed it into a small Skillet on the back burner to just warm through.
Sometimes I will cook sausage to keep frozen in the freezer to place on Pizza’s or dishes like this.
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Time To Add The Spices To My Hash Brown Potatoes I’ve Been Sauteing
I probably added a 1/4 t. of each, maybe a little bit more.

Blending The Spices Into The Hash Browns

Now It’s Time to Add My Onion, Bell Peppers, and Garlic to My Hash Browns…

..And Placing Them Into A 350F Oven For About 10-15 Minutes.
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My Sausage Is Ready, And Set Aside

Time To Remove The Cast Iron Skillet From The Oven…
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Time To Add The Cheese

Shredded Mozzarella Cheese
(I just added as much as I wanted to over top my Hash Brown Medley.)

Now Place Back Into The 350F Oven For About 5 Minutes To Melt The Cheese
(When done, remove and set aside.)
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Ready To Scramble Some Eggs

In A New Sautee Pan Add,
About 7 Eggs
Butter
Milk

Melt Some Pats Of Butter Into A Sautee Pan,
Crack Some Eggs Into The Pan On A Medium-High Heat
Scramble With A Wooden Spoon….

Add A Few Tablespoons Of Milk To The Eggs To Fluff
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Eggs Are Ready, Time To Add Them To The Cast Iron Skillet

Italian Sausage Is Ready, Time To Add It To Top The Eggs

Now It’s Time To Place Some Julienne Cut SunDried Tomatoes On Top As Well
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The Herbs

Ready To Add To The Top Of The Skillet Breakfast
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Preparing The Bread
(I love bread! I especially love it here with this Skillet Breakfast.)

I just sliced a Baguette into rounds, drizzled with some Olive Oil, placed onto a foil lined baking sheet, and placed into a 350F Oven for about 8 minutes.
After 8 minutes I turned it on Broil to brown the bread. It was perfect!
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With My Skillet Breakfast Ready It Is Time To EAT!

Don’t Forget The Caffe!
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Buona Giornata,
Julie
“I don’t promise to forget the mystery, but I know I’ll have a marvelous time“ Nancy Drew —————————————————————————— #45 The Spider Sapphire Mystery Thrilling, dangerous adventure confront Nancy Drew while on a safari in East Africa with a group of American …
Dear Dairy… Olive Films (I just liked the logo.) Today I rearranged the cans in the pantry and dusted them off while wearing my new full skirt I sewed last week for the church picnic, and the pearls that my husband …
UNDER CONSTRUCTION ———————————————————————— RECIPES START HERE ————————————————————————————— UNDER CONSTRUCTION ———————————————————————————–
Hey Y’all!
Every now and then I need to go back home. Oh, not literally.
But with my Tongue Feelers. You know, Taste Buds?
Growing up throughout the south you get a hankering for something Deep Fried, Black-eyed, Field Picked, and Green.
And all the other fun stuff in between.
That is what I want to put here. I do hope to fill this page with some of my Old Southern Favorites that I miss so much. So, come on in and sit a spell while I whip us up some good ol’ home cooking.
Holler if ya need me!

Julie
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Southern Wild Rice with Pecans and Dried Cherries

Don’t Forget The Hot Sauce

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

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

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

(Recipe Down Below)
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My Pepper Butter

Before Left, and Buttered, Right!

With Tabasco

(Recipe Down Below)

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

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

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

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

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

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

Now, Add Them To The Rice

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The Pecans

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

The Pecans and the Rice

Time To Add Some Table Salt and Pepper to the Rice

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I Toasted The Pecans in my Cast Iron Skillet, Now I am Adding the Rice Overtop
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Time To Add The Dried Cherries, As Many As You Like

Now For The Spicy Chili Onion Crisp

Add As Much As You Like Per Your Personal Tastes
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Now It’s Time To Add The Fresh Parsley
And the Pepper Sauce (Hot Sauce)
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Beautiful Corn

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

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

Ingredients:
You Will Need Some Sort of Hoagie Buns
Slaw, Raw or with the Fixin’s (Meaning, you can add Coleslaw plain, or with the dressing.)
Honey Dijon Dressing (Or any that you like to add over the top of the Po’Girl.)
Sliced Jalapeno Peppers
Chopped Pepper Salad
Fresh Chives, Snipped
Fresh Parsley, Over top
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Creating The Po’Girls With the Catfish on the Side
(The Catfish I also purchased at a local Southern restaurant here.)

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

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

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

Top With Fresh Parsley
Look How Beautiful! And Delicious!

Git Ta Eatin!

DIG IN!
Julie Barefoot
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My Corn Pepper Muffins
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Ingredients:
Peppers!
I Used Jalapeno, Poblano, and Chilaca, use as Many as you Like

Making Corn Bread
Half of the ingredients that you see above are listed on the container of Corn Meal.
I am using that recipe to make my Cornbread, I’m just adding the additions that will make it my Corn Pepper Muffins.
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My Additions:
(The Peppers, Cleaned, Seeds Removed, and Cut into Short Strips)
Shallots, Chopped
1 Can of Mexicorn, Drained
Spices:
Tabasco Spicy Salt Blend
Onion Powder
Cajun’s Choice Blackened Seasoning
Cayenne Pepper
Chili Powder
Jalapeno Sea Salt
Freshly Ground Black Pepper
(The amounts really are up to you. I used about a 1/2 t. of each.)
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I Used Crisco To Grease My Large Muffin Tins
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Chopped All My Shallots Whether I Used All of Them or Not
(I will need them in the next recipe.)

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The Peppers

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

Like so…

Then you want to slice them into short strips.

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Making My Cornbread According to Package Directions.

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My Secret Ingredients:
Tabasco Spicy Salt, and Jalapeno Sea Salt
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Combining My Cornbread Ingredients:

The Dry Ingredients

The Wet Ingredients

Beating My Eggs

Adding Vegetable Oil…

Adding My Spices to the Cornbread Batter

Adding a Handful of my Shallots
Mix Together
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All My Beautiful Peppers
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Time For The Assembly
Turn Your Oven on 400F

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

I then added more peppers over the top and pushed them down with my fingers to make sure they were covered with the batter. Although I wanted many of the peppers to be on the top.
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Into The Oven They Go!
These Actually Took Around 20 Minutes To Bake
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Fresh Out of the Oven and Cooling on the Racks
(You can insert a toothpick to make sure they are done. If the toothpick comes out clean, they are ready.)

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

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Add a Few Squirts of Tabasco 🙂
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Leftover Peppers for my Pepper Butter
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The Potatoes Here Are Some of What My Butter Will Go On
(I just need to bake them.)
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My Pepper Butter

Ingredients:
3, 8 oz. Unsalted Butter
My Leftover Peppers From the Recipe Above:
Jalapeno, Poblano, and Chilaca
5-6 Fresh Garlic Cloves
Chopped Shallots, About a Handful
Spices:
Tabasco Spicy Salt Blend, (About 30 Shakes)
Onion Powder
Cajun’s Choice Blackened Seasoning
Cayenne Pepper
Chili Powder
Jalapeno Sea Salt
(I used a teaspoon of all of the above spices.)
Fresh Cilantro, a Bunch
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My Unsalted Butter Had Been Softening For About 2 Hours
I Then Cut It Into Cubes and Placed It Into My Blender Here
I Used a Medium Setting on the Blender To Mix The Butter

I Then Added All of My Spices, And Blended More

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

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Adding My Garlic Cloves and Shallots

Blending Away, While Wiping Down the Sides with a Spatula

Time To Add The Green Stuff
(My Peppers and Cilantro)
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Looking so Good!

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

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

The Pepper Butter
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With The Butter

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

See Y’all Later!
Julie
Autumn: The third season of the year, when crops and fruits are gathered and leaves fall in the northern hemisphere from September to November and in the southern hemisphere from March to May. The Countryside is Ablaze in Autumn —————————————————————— In Florida, the …
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Currently Baking in Grandmother Keith’s Oven

Deliciously Cooling…
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I LOVE Cornbread!
If you were raised in the south, before the internet brought us all together culturally, then you grew up eating Cornbread religiously. We loved it whether it was right out of the oven, or stale and hard as a rock, and placed into a bowl with some milk to soften it to eat with a spoon. Either way, it was perfect!
Most of the time we ate it plain, but perfect!
Some southern cooks ended up expanding on the original recipe.
Here is one of such recipes:
Cornbread with Cottage Cheese and Broccoli and Onions

This recipe is simple. Just make your cornbread as you always do, or buy a box or bag of Cornbread Mix. Make according to package directions, except you will be adding about a cup of Cottage Cheese, and as many Broccoli Florets and chopped Onions as you like. Mix together and add to a Cast Iron Skillet with a “blob” of Crisco in it. Place into the oven to melt the Crisco. Then remove and pour your Cornbread mixture into the hot skillet. Place into a 350F Oven for about 25 minutes. Follow your own package directions if you aren’t a southern pro with Cornbread. (You are forgiven.)
Oh, and you might want to place it under the Broil to brown the top if it isn’t already. 🙂
You don’t have to be from the south to make the best Cornbread imaginable.
Just bake some Cornbread!
Julie
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The Cornbread with our Stewed Tomatoes

This is another great way to eat Cornbread. Especially when stale.
Those Tomato Juices will absorb into that Cornbread and flavor it wonderfully!

Fried Ham is Always a Treat with Cornbread

Doesn’t Get Any Better Than THIS!
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Stewed Tomatoes, A Whann Family Tradition

Click on the Link for our Stewed Tomato Recipes
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Featured Are:
Julie’s Mex-Itali Cornbread
For some reason Mexican and Italian tend to go very well with me. I have created a few recipes starring both country’s foods. Here is yet another example.

Right Out of The Oven and Cooling with Some Queso Fresco
(Recipe Down Below)
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All In One New Year’s Day Cornbread

It is traditional in the south to eat Cornbread, Black Eyed Peas, and Collard Greens.

I decided to throw it all together and have it be One and Done!

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I used a cookie cutter to cut out these great hand held bites.

The Inbetween’s are Delicious as Well
(Recipe Down Below)
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Julie’s Mex-Itali Cornbread

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Some of My Ingredients:
I’m following the Cornbread recipe on my box of Corn Meal, except that I am adding my own garden Peppers, and a can of Shoe Peg Corn, also, some Spicy Italian Sausage and Queso Fresco Cheese.

Spicy Italian Sausage, Sizzling Away

Ready To Make The Cornbread

Peppers From Our Garden

The first thing that I did was to cook the Spicy Italian Sausage, removing most of the fat as it cooked.

I did reserve some to grease the Cast Iron Skillet for the Cornbread.
You can see some of the Italian Sausage that fell into the skillet.

Chopping Our Backyard Garden Peppers
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Making The Cornbread…


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The Layering Begins

This is the grease from the Italian Sausage,

then place a shallow layer of the Cornbread mixture,

Then add the Italian Sausage,

a layer of the Shoe Peg Corn, then more of the Cornbread mixture.

I sauteed my Garden Peppers in some Olive Oil,

then placed them on top of the Cornbread mixture, and then tried to cover them with more Cornbread mixture.

I Did Sprinkle Some Chili Powder Over Top

Now, place into the oven according to package directions.
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Cornbread Done, But Needs Browning

When Cornbread is Cooling, add Queso Fresco

Here we are eating it with some Queso stuffed Jalapeno Peppers
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All In One New Year’s Day Cornbread

It is traditional in the south to eat Cornbread, Black Eyed Peas, and Collard Greens on New Year’s Day.
Black Eyed Peas to bring you LUCK! Collard Greens to bring you MONEY! 🙂

I decided to throw it all together and have it be One and Done!
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The Ingredients:
(What you see above are the ingredients that I used to not only make the Cornbread, but to add to the Cornbread.)
You can see the Quaker Yellow Corn Meal Mix in the photo above? All of those ingredients, minus the cans of peas and greens, are listed on the Corn Meal container. In other words, all you have to do is to buy the Corn Meal mix and use that as your guide for making your Cornbread.
Or, you can use any Cornbread recipe that you like. What is going to be unique here are the ingredients I’m adding to the Cornbread.

I’m adding some Black Eyed Peas, Tiny Field Peas w/ Snaps, and a can of Collard Greens.
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Turn your Oven onto the proper setting. According to the package directions.
Here I am using my Great-Grandmother’s Cast Iron Skillet and some Crisco. I simply place a blob of Crisco Shortening in it, and I place it in the oven to get hot and melt.
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Drain and Rinse your Black Eyed Peas and Tiny Field Peas in a Colander in the sink, then add them to your Cornbread Batter.

Here I am draining the can of Collard Greens and squeezing them out, then adding them to the Cornbread Batter.
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Stir Together
(Once your Skillet is hot and the Crisco has melted, pour in your Cornbread Batter and place into the Oven for the desired time according to the Corn Meal Mix instructions.)

You can see the “done” results left, I did broil the Cornbread a little in order for it to brown on top, right.

I Then Added Some White Cheddar Cheese to melt,

and, a sprinkling of Paprika.

Completed!
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I used a Biscuit Cookie Cutter to give the Cornbread a different look.
Also, fits nicely on a dinner plate.
Happy New Year!
Julie
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To View Our Other Cornbread Website Pages:
Click Here For: Corn Bread, Cast Iron Skillet, Dressing, and Tradition

AND,
Click Here For: Cast Iron, Corn Bread, Corn Sticks, Southern Cooking and Frying

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Spicy Hot Mexican Cranberries Regalos Comestibles (Edible Gifts) We made a similar Cranberry Sauce last year for our Feliz Navidad. Click Here For: Feliz Navidad a Casa Whann You can find the recipe for our 2019 Cranberries on that …
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Happy Thanksgiving
or
Feliz dia de Accion de Gracias

My Corn Husk Dolls

Our Mexican Inspired Roasted Chicken and Vegetables

Because it was just going to be the two of us, Gordon and Myself for Thanksgiving this year, 2019, we decided to just roast a chicken in the oven with some vegetables. It was my idea, Julie’s, to have it be a bit Mexican in nature. I was referring to the spices but it was Gordon that took it one step further and added the Jalapeno and Poblano Peppers.

It ended up tasting MAGNIFICO!
It then dawned on me that what with immigration to America that Thanksgiving’s of the future will be different than they are now. Perhaps a Mexican inspired Chicken or Turkey will be the main course of the future? If that is so then we are right on target. After all, when we learn about the foods that were served at the first Thanksgiving they are no where near what we cook now. Time changes people and holidays and the foods that we cook for those holidays. I think it’s called evolution. The evolution of food, people, cultures, gatherings. Either way, we wish you the best and hope that you have many reasons to be thankful for now, and the future.

The greatest feasts are when we bring many different cultures together with their foods and share with each other.
Isn’t that what Thanksgiving is all about? Isn’t that the meaning that came about from the Pilgrims and Indians coming together to feast? I would like to think so.
Happy (Feliz) Thanksgiving (dia de Accion de Gracias)
Julie and Gordon
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Grammaw Nell’s Corn Bread Dressing Cups
If you were to ask me, Julie, what is my favorite part of Thanksgiving I will always say ‘the dressing.’ In the south we do not do ‘stuffing’, we do ‘dressing.’ We dress a turkey, not stuff it.

Here Gordon is making my Grammaw’s Dressing.
If you would like the recipe:
Corn Bread, Cast Iron Skillet, Dressing, and Tradition

Just click on the link above and scroll down this post until you will come across the recipe.
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Here we just added the dressing to our muffin tins.
It ended up being the right portion per serving.
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Gordon Making The Dressing

Normally we would add this Dressing to a Cast Iron Skillet to bake.
But here we are adding the Dressing to a Muffin tin.

Ready for the Oven

Perfectly Delicious!
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I just wanted to suggest that you can buy the Sprout’s Jalapeno Cheddar Muffins as any substitute to a Mexican inspired Thanksgiving. They are a favorite of ours and delicious!

They are kind of like a pull-apart Monkey Bread
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Now to Roast our Chicken and Vegetables

Roasting Vegetable Ingredients:
3 Tbsp. Bacon Grease
20 Yellow Potatoes – Sliced in half
6 Carrots – Peeled, sliced in half and cut to 3 inch sections
4 Parsnips – Sliced in half and cut to 3 inch sections
4 Jalapeno Peppers – Halved and seeds removed
2 Poblano Peppers – Halved, seeds removed, and sliced into large pieces
2 Chorizo Sausages- Sliced into 2 inch sections
1/2 Lime – sliced in half
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Cooking Microwave Bacon for the Grease
(I think we had bacon sandwiches the night before. We saved the grease just for this.)

Jalapeno and Poblano Peppers

Bacon Grease From the Microwave to the Roasting Pan

Gordon reheated the bacon grease in order to place it into our roasting pan.
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All That Delicious Bacon Grease
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Our Thanksgiving Vegetables

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Begin by washing your potatoes then slicing them in half.


Place them in your large roasting pan and mix them around in the bacon grease.

Wash your carrots as well and slice off the end and tops as shown.

Slice the carrots in sections of about 3 inches long and place them in the roasting pan. To keep all the vegetables the same size, slice the larger pieces in half which will let them cook evenly.

Do the same thing with your parsnips.

Now slice your Jalapeno’s and Poblano peppers in half, removing the seeds. Place four Jalapeno peppers and both Poblano peppers into the roasting pan.

Remove your Chorizo from the plastic and slice it in two inch sections as shown.

Pictured are all the vegetables and Chorizo which will be roasted under the chicken.

Now for the ingredients inside and outside the chicken.
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Remove the Roaster Chicken from the plastic wrapping, remove the neck, giblets, heart, and liver packet inside the chicken’s cavity. Rinse the chicken inside and out with cold water to remove any blood and other unwanted items. Let the chicken drain well and pat dry with paper towels. Be sure to sanitize everywhere the chicken touched to include where your hands touched during this procedure.
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Mexican Inspired Chicken Ingredients:
1 Large Roaster Chicken
2 Jalapeno Peppers – Sliced in half and de-seeded
1 Poblano Pepper – Sliced in half, de-seeded and sliced into chunks
1 1/2 Limes – Quartered
2 Cloves Garlic
2 Rosemary Sprigs
1 Bunch Parsley
3 Tbsp Olive Oil
Ground Thyme
Dried Thyme Leaves
Onion Powder
Rubbed Sage
Chili Powder
Sweet Paprika
Smoked Paprika
Salt
Worcestershire Black Pepper (See photo of spices.)
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Loosen the chicken’s skin with your fingers by placing them between the breast meat and the skin. Then slide four jalapeno halves under the skin evenly on each side.

Place your lime wedges inside the chicken’s cavity.

Here you can see the jalapeno slices under the chicken’s skin.


Then place your whole garlic cloves and Rosemary sprigs inside the cavity.

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Then place your bunch of parsley inside the cavity.

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Drizzle ~1 Tbsp. of olive oil into the cavity.

Add your Ground and Dried Thyme not shown, then your Onion Powder to the inside and outside of the chicken.

Then add your Sage and Chili Powder to both the inside and outside of the chicken.

Now add your Sweet, and Smokey Paprika (not shown), to the inside and outside of the chicken.

Lastly, add your salt and Worcestershire Black Pepper (not shown), to the inside and outside of the chicken.

Place your roasting rack over the vegetables then place your seasoned roasting chicken on it as shown.

Using about a 10 inch piece of Butchers twine, tie the legs together as shown using a square knot or any knot you know.

Here is the chicken and all the ingredients ready to be roasted!
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Into The Oven

Roast the chicken and vegetables in a 425’F oven for ~1 hour 30 min. or until the chicken reaches an internal temperature of 160’F. I use a digital thermometer to check the temperature when it has cooked at least 1 hour and 15 min.

Check the chicken every 30 minutes stirring the vegetables at each interval.

When the chicken is at the color you desire, cover it with aluminum foil to stop it from browning and continue to cook the chicken until it reaches temperature.

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Here the chicken is roasted nicely and the vegetables have been cooking in the chicken drippings and the bacon grease.

Remove the chicken from the roasting pan and set aside to rest. Let the chicken rest at least 20 min. or more to allow the super heated juices to settle back into the chicken, cooking it to 165’F. Doing this will also provide you with a juicy chicken. If you slice into the chicken before it has properly rested, the juices will run out creating a dry chicken. Mix the vegetables well in all the juices before serving them.
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Egg Noodles Cooked in Chicken Broth
This is a personal favorite of mine. It has been a staple on our holiday table since I was born. My Great-Grandmother Honnie would always make them. Not a traditional Thanksgiving or Christmas item, it was just something that she insisted on every year. And now so do I!
Happy Thanksgiving to All!
Julie and Gordon

Just Hurry Up! I’m Hungry!
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P.S. Something Extra!

Easy Mexi-Corn Bread

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This is an easy cornbread recipe that can be used however you may like to use it. For example, I am using a pottery baker to bake the cornbread in. But, you can use whatever you may like to use. A cast iron skillet, for example.
The ingredients are also easy……..

I am using two ready made packages of cornbread mix that require one egg each, and some milk. I am just following those package directions. I am also adding a can of MEXICORN to add to this batter.

In order to give it a bit of heat I am adding some hot sauce.
Use whatever you like, or omit. This is for your preference.

Bake according to package directions…….

Look at How Beautiful It is!
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If you would like to view our other Mexican blog posts:
Click Here For: Julie Whann Way Mexicana Si!

AND,
Click Here For: Julie Whann Way Mexicana Dos

And,
Click Here For: Julie Whann Way Mexicana Tres

And,
Julie and Gordon Whann Way Mexicana Cuatro

AND,
Uno, Dos, Tres, Cuatro, Mexicana Cinco!

AND,

AND,

Click Here for our: Dia De Los Muertos
And,
Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables

And,
Our Mexicana Thanksgiving Dishes

AND,

AND,
Click Here For Our: Feliz Navidad a Casa Whann

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Welcome to Pork, Sausage and Mustard

From the Kitchen of…….
Gordon and Julie

Today, we will be making MUSTARD, and lots of it!
At this writing we are in the middle of a pandemic, the Coronavirus/Covid 19.
Gordon and I decided to make good use of our lockdown time and make lots of mustard. We love mustard and we eat it quite often. But it was while we were ordering groceries online and we were at the mercy of our shopper (an essential worker), who did their best to fulfill our order, that I remarked how nice it would be if we didn’t have to worry about condiments and just have our shoppers to focus on more fruits and vegetables. We had a ton of meat in the freezer so we didn’t have to worry about farming that shopping out to anyone. But we are picky with our mustard and our particular brands always seemed to be vacant from the shelves. So, we decided to make our own. And guess what? It wasn’t that hard at all. But, it does take several days from start to finish. About 10 days to be exact.

Our Black and Brown Mustard

Pork, Sausage and Mustard (Tarragon to be exact.)
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Food glorious Food,
Hot (Pork), Sausage and Mustard,
While we’re in the mood,
We’re anxious to try it.

My VHS Copy of Oliver
(Okay, okay, so I borrowed the lyrics from an old song from the movie Oliver (1968) and switched them around a bit. I saw the movie when I was 7 and fell madly in love with The Artful Dodger, played by Jack Wild. The music was beautiful! I got the record album for Christmas and played it over and over again. But this song stuck with me the most.)
Food, Glorious Food
by Laurence Jeffcoate
(When I named this post Pork, Sausage and Mustard, I thought I was accurately naming it correctly. Then I find out it’s Hot, Sausage and Mustard. All these years of singing that old favorite song in the shower only to discover I got the words wrong? It was their British Cockney accents that threw me. Well, I’m keeping it wrong. I do have to admit I wondered why they would be pairing Pork with Sausage?……)
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Gordon’s Bone In Pork Roast

PORK
Recipe write up will be at the bottom of this post.
Hey, we have to give you something special to put your mustard on.
(Recipe Down Below)

Our Mustard’s are also good on Grilled Sausages

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Our Ingredients
Here are the ingredients we used to make four different mustard’s.
The basic ingredients you will need are brown and yellow mustard seeds, red and white wine vinegar’s, dry white wine, honey, dry mustard, and some salt and pepper. You may want to also add some garlic powder and paprika to the mustard to add more flavor.

The 4 Mustard’s We Will Be Making Are:
The Yellow Mustard Base
Black and Brown Mustard
(Although we used the black and yellow seeds the mustard ended up looking black and brown.)
Tarragon Mustard
Almost Yellow Mustard
(It’s actually a Yellow Mustard but it isn’t as yellow as we would have liked so we call it Almost Yellow because it’s almost yellow.)
And,
Honey Mustard
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We also have other ingredients here to flavor our different mustard’s.
They will be added to each mustard recipe.

To make a variation of mustard we used some Ground Ginger and Dried Tarragon.

It is a small investment, but well worth it.

MUSTARD

You will also need plenty of canning jars, lids, and rings.
Again, you are making an investment here, but isn’t it nice to have a stocked pantry?
Especially in uncertain times?
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Making our “Almost” Yellow Mustard

This recipe will take about 10 days to make so plan ahead!

Here we are placing our Almost Yellow Mustard onto a grilled Apple Chicken Sausage.
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Gordon in the Kitchen, Ready to Make Mustard

The below ingredients will make 16 (1/2 pint) size jars. This is also a good Yellow Mustard base to use to make a variety of other mustard’s.
Ingredients:
8 Cups Split Yellow Mustard Seeds
5 Cups Red Wine Vinegar
5 Cups White Wine Vinegar
1 Cup Dry White Wine
8 Tbsp. Honey
10 Tbsp. Dry Mustard
3 Tbsp. Turmeric
3 Tbsp. Black Pepper
5 Tbsp. Salt (Kosher)
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Be sure to have a large nonreactive pot.
A nonreactive pot is referring to the type of metal the pot is made from. Stainless steel, ceramic, glass and metal cookware with enamel coating are all nonreactive. Reactive cookware are made from aluminum, cast iron, and copper, but are sometimes lined with nonreactive tin. If you use a reactive pot the acid could react with the metal pot imparting a metallic taste to the mustard as well as discoloring it.
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Because we were having essential workers to shop for us we bought many things we needed for these recipes from Sprouts.

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Add 4 cups of your Red, and 4 cups of your White Wine Vinegar into the pot.

Then pour in your mustard seeds.
We bought these seeds from our local Indian food store.

Here I added a little more of the vinegar to the pot.

Stir your ingredients together.

This is also a good time to use some of the vinegar’s you have in your cabinet which will also give the mustard a unique flavor as all vinegar’s don’t taste the same.

The mustard still looked a little dry, so I added a little more vinegar to the pot.

This looks good as I now have a bit more vinegar than seeds, so the seeds have some liquid to absorb.

Cover your pot with some plastic wrap and let the ingredients sit at room temperature for 5 days. But, check after a few days to see how well it is going.
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Day 2

Here you can see the mustard seeds have absorbed the wet ingredients.

Time to add a bit more vinegar as you want the ratio of liquid to seeds to be about even. We have plenty of bottles of vinegar as we planned on making many different varieties of mustard. Watch the mustard pot over the next few days adding more vinegar when needed.
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Day 5

Now, that the dry mustard seeds have absorbed the vinegar and have softened, you can add your other ingredients to pot.

This is a very good brand of Turmeric which we used at the Indian restaurant I interned at.

This is a great shot of the mustard at this stage.

Here are the ingredients we are now adding.

Dry Mustard,


Turmeric,

Then add the honey.
You can use any type of honey you like as they all taste different. We like this local Florida brand.

Now the wine. Be sure to taste some to ensure it is good! 🙂

Add the wine to the pot…

…then add your salt and pepper and stir everything together.
Cover the pot with your plastic wrap and let this sit for another 5 days.

Here you can see the ingredients are bright and yellow just like a mustard you would buy in the store. As we wanted to make a variety of mustard’s we split this base mixture up and added other ingredients to it as you will see later.
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NOTE: Notice Gordon’s shaven beard here. Well, we inserted this in between his bearded mustard’s.

Here is how we made our Black and Brown whole-grain mustard.
This recipe will take about 10 days to make so plan ahead!

Ingredients:
1 1/4 Cups White Wine Vinegar
1 1/4 Cups Red Wine Vinegar
3/4 Cup Brown Mustard Seeds
3/4 Cup Yellow Mustard Seeds
2 Tbsp. Honey
3 Tbsp. Dry Mustard
4 tsp. Hawaiian salt
2 tsp. pepper
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NOTE: We wanted to keep this mustard grainy. Before jarring we could have placed the mustard mixture into a blender to have a more creamy consistency. We didn’t want that. This consistency is perfect here!

Using a nonreactive pot, pour in your brown and yellow whole mustard seeds.

Note that the brown mustard seeds look black.

Now add your Red Wine Vinegar…

then add your White Wine Vinegar to the pot and stir the ingredients together. Cover the pot with plastic wrap and let it sit at room temperature in order to allow the seeds to absorb the liquid.

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After a few days time, you can see the dry seeds have absorbed the vinegar.

When this happens, add more of your vinegar until the ratio of liquid is slightly greater than the seeds. Let the seeds and vinegar sit and check again after a few more days adding more vinegar if necessary.

After about 9 or 10 days, your mustard seeds should be softened. If not, let the seeds sit longer until they are softened. At this time your ratio of seeds to liquid should be about even.

Once your seeds are softened, place your pot on the stove and turn up the heat to medium high.

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Here we wanted to use our salt from Hawaii.
We have a number of varieties of salt which makes it fun to use and explore their different tastes.

We put our Hawaiian Salt into the jar labeled Sea Salt on the right.

Here I added the Hawaiian Salt…

the pepper…

then the dry mustard to the pot.

Stir all the ingredients together.

I tasted the mustard and felt it needed a touch more Hawaiian Salt.

Now, add your honey to the pot.
This time we added this raw Florida honey as it had a more bold flavor.

Cook the mustard until it has a think consistency as shown. Sterilize your jars using your dishwasher. When they are done, remove them and cover with a dishtowel until ready to use so that they don’t get dirty. Out of shot, in another pot we placed our lids in almost boiling water to soften the rubber seal. An almost boil will just start to show tiny bubbles in the water.


Fill your jars with the mustard using a ladle and funnel leaving 1/2 inch of space between the mustard and the top of the jar. This is called headspace which allows a vacuum to build up within the jar making a good seal.

Here is a great picture Julie took of all of our filled jars!

Wipe down the top of the jar with a wet paper towel until clean. If it is not clean, the lid will not seal properly. Using this magnetized stick, remove the hot lid from your pot of hot water and place it on the jar as shown. Place a ring on the jar and barely tighten the lid. This will allow the air to escape as it boils in the next step creating a vacuum within the jar.

Place your jars into a large pot of water and bring it up to a boil.

After all of your jars are in the pot, ensure there is about 1 inch of water covering them. Bring the water to a boil, and boil the jars for 15 minutes. This step is called processing the jars.

Using the special tongs, remove the jars from the water…

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and place them on a dishtowel. You should begin to hear the lids pop as they seal. This is caused by the lid being pulled down from the vacuum within the jar. This means that your mustard jar is sealed properly. Caution, the jars will be extremely hot during these next steps. After about an hour, if the lid can be pushed down, the lid didn’t seal and needs to be processed all over again. In this case, remove the lid, wipe down the top of the jar and possibly remove some of the mustard to ensure you had enough headspace. Then, add another lid as before and process the jar again for another 15 min. in the boiling water. If the lid seal is down and properly sealed, carefully remove the ring as the jar will still be hot, and wipe the lid and the inside of the ring with a dry paper towel. This will prevent any rust forming over time as the mustard sits in your pantry. The ring is only there to ensure the lid doesn’t accidentally get lifted up. Replace the ring, tighten securely when it is dry.
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Tarragon Mustard

Add the below ingredients to your yellow mustard base from the recipe above.
12 Cups Yellow Mustard Base
Salt and Pepper to taste
1 1/2 Tbsp. Dry Mustard
2 Tbsp. Garlic Powder
2 Tbsp. Sweet Paprika – we used one 1 Tbsp. of two different types of Sweet Paprika
1/2 Cup Honey
3 Tbsp. Dried Tarragon

Here is a close up of the ingredients used.

Gordon, Ready to Tackle Tarragon Mustard

Add 8 Cups of your Yellow Mustard base to your blender.

Puree the mustard base until it is smooth.

Add your pureed mustard to a large pot.
You can see the lighter color change from the puree process.

Add the remaining 4 Cups of Yellow Mustard base to the blender…

and puree it until smooth.


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Add the puree to the pot then taste the mustard!

Here, I felt it needed more salt and pepper, so add enough to your liking.

I also added more mustard powder to the mix.

Now, add your garlic powder…

Then your Paprika.
We had two different types of sweet paprika.

Now, add your honey to the pot. This was another nice tasting honey.

Stir the ingredients well and heat the mixture on the stove until it begins to boil.

Once it boils, lower the heat and simmer the mustard until it is the consistency of your liking.

When done, I poured the mustard into a large bowl to cool.

Once it is mostly cooled, I added the dry tarragon to the bowl.


Stir all the ingredients together well.

Here you can see the mustard is nice and thick but still fluid enough to pour.

Using a ladle and funnel, add your mustard to the sterilized jars. Sterilize your jars using your dishwasher. When they are done, remove them and cover with a dishtowel until ready to use. Place your lids in a pot of almost boiling water to soften the rubber seal. An almost boil will just start to show tiny bubbles in the water which will just make the seal pliable. If you bring the water to a hard boil, you might ruin the rubber seal.


Wipe down the top of the jar with a wet paper towel until clean. If it is not clean, the lid will not seal properly.

Using the magnetized stick, remove the hot lid and place it on the jar as shown. Place a ring on the jar and barely tighten the lid. This will allow the air to escape as it boils in the next step creating a vacuum within the jar.

After all of your jars are in the pot, ensure there is about 1 inch of water covering them. Bring the water to a boil and boil the jars for 15 minutes. This step is called processing the jars.


Using the special tongs, remove the jars from the water and place them on a dishtowel. You should begin to hear the lids pop as they seal. This is caused by the lid being pulled down from the vacuum within the jar. This means that your mustard jar is sealed properly. Caution, the jars will be extremely hot during these next steps. After about an hour, if the lid can be pushed down, the lid didn’t seal and needs to be processed all over again. In this case, remove the lid, wipe down the top of the jar and possibly remove some of the mustard to ensure you had enough headspace. Then, add another lid as before and process the jar again for another 15 min. in the boiling water. If the lid seal is down and properly sealed, carefully remove the ring as the jar will still be hot, and wipe the lid and the inside of the ring with a dry paper towel. This will prevent any rust forming over time as the mustard sits in your pantry. The ring is only there to ensure the lid doesn’t accidentally get lifted up. Replace the ring finger tight when it is dry.
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Time to Make our Almost Yellow Mustard

Ingredients and tools we used for our mustard’s.

(Disregard the dried tarragon in the photo above.)
Ingredients:
12 Cups of the Yellow Mustard Base
1 tsp. Kosher Salt
3 tsp. Black Pepper
1 1/2 Tbsp. Mustard Powder
1 1/2 Tbsp. Turmeric Powder
3/4 Cup Honey
1 1/2 Tbsp. Sweet Paprika
1 tsp. Garlic Powder
(Always taste as you go. This is after all, geared towards your personal tastes. If you want more Paprika, then add more Paprika.)
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Gordon Dividing our Yellow Mustard Base

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Making Our Almost Yellow Mustard

Here I am dividing the last of the Yellow Mustard Base in half, so I can make both the Yellow Mustard and Honey Mustard, (recipe to follow down below.)

Adding the Ingredients

Kosher Salt
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Here Gordon is using a coarse black pepper, left. I didn’t like the look of it and told him to try the fine ground pepper. It ended up blending in much better.

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It’s at this point that Gordon is adding some of the yellow mustard to the blender for a smoother consistency.
Using a large ladle makes it easy to transfer the mustard into the blender.

You can see how grainy the mustard still is.

This is a great picture showing in the back left the pot I used to heat the lids in almost boiling water, the two even amounts of our Yellow Mustard Base, and a bowl of the clean rings.

Here I am cleaning up as mustard will stain almost everything it touches.
(That’s because of the Turmeric in it.)

I placed half of the Yellow Mustard Base (~6 Cups) into the blender and pureed it.

Most blenders have a puree setting. This only took about a minute.

Once it was at the consistency I liked, I poured it back into the Yellow Mustard Base that wasn’t pureed. We wanted a mixture of smooth and grainy, combined.

You can see how pureeing the mustard whips air into it giving it a lighter color. We wanted our Yellow Mustard to have some texture, which is why we didn’t puree all of the Yellow Mustard Base.
Now, heat your mustard to medium high heat.

Here Gordon is adding more dry Mustard Powder.

Cook your mustard until it gets to the consistency you like.

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Here, I am Adding the Honey

When the mustard is at the consistency I liked, I removed it from the heat. I transferred the mustard from the pot to the bowl because It is easier to remove the mustard from the bowl when scooping it into the jars.

Here is a bowl of lids and rings.

I tasted the mustard…

and felt it needed more honey!

Now add your Sweet Paprika…

….then your Garlic Powder to the bowl.

Stir in all your ingredients.

Now, taste the mustard again to ensure it is to your liking!
If not, add more of the ingredients until it does.

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Here I am placing my lids into the almost boiling water to prep them for the canning process.


Using a ladle and funnel, add your mustard to the sterilized jars. Sterilize your jars using your dishwasher. When they are done, remove them and cover with a dishtowel until ready to use. Place your lids in a pot of almost boiling water to soften the rubber seal. An almost boil will just start to show tiny bubbles in the water which will just make the seal pliable. If you bring the water to a hard boil, you might ruin the rubber seal.

Leave 1/2 inch of headspace between the top of the mustard, to the top of the jar. This headspace allows a vacuum to build up within the jar making a good seal.

Wipe down the top of the jar with a wet paper towel until clean. If it is not clean, the lid will not seal properly.

Using the magnetized stick, remove the hot lid and place it on the jar as shown.

Place a ring on the jar and barely tighten the lid. This will allow the air to escape as it boils in the next step creating a vacuum within the jar.

After all of your jars are in the pot, ensure there is about 1 inch of water covering them. Bring the water to a boil and boil the jars for 15 minutes. This step is called processing the jars.

Using the special tongs, remove the jars from the water and place them on a dishtowel. You should begin to hear the lids pop as they seal. This is caused by the lid being pulled down from the vacuum within the jar. This means that your mustard jar is sealed properly. Caution, the jars will be extremely hot during these next steps. After about an hour, if the lid can be pushed down, the lid didn’t seal and needs to be processed all over again. In this case, remove the lid, wipe down the top of the jar and possibly remove some of the mustard to ensure you had enough headspace. Then, add another lid as before and process the jar again for another 15 min. in the boiling water. If the lid seal is down and properly sealed, carefully remove the ring as the jar will still be hot, and wipe the lid and the inside of the ring with a dry paper towel. This will prevent any rust forming over time as the mustard sits in your pantry. The ring is only there to ensure the lid doesn’t accidentally get lifted up. Replace the ring finger tight when it is dry.

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Honey Mustard

Ingredients:
12 Cups Yellow Mustard Base
1 tsp. Kosher Salt
1 tsp. Black Pepper
2 Tbsp. Mustard Powder
1 1/2 tsp. Ginger Powder
2 Tbsp. Garlic Powder
3 Tbsp. Hungarian Paprika
3 Tbsp. Sweet Paprika
1 1/2 Cups Honey
2 Tbsp. Sugar

Making mustard will take up a lot of your counter space. 🙂

To begin, add your Kosher Salt and Black Pepper to the Yellow Mustard Base.

Now, add your Mustard Powder to the mix.

Then add your Ginger…

Garlic …

and Hungarian Paprika to the mixture.


Stir together all the ingredients.

I then added ~6 Cups of the mixture to the blender.

I pureed this part of the mustard into very smooth.

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Now, pour the pureed mustard into a large pot and begin to heat it over medium high heat.

Add the rest of your mustard to the pot and stir the pot to combine.

Continue to stir the mustard as it heats.

I then added the Sweet Paprika to the mixture.

Once the mustard was at the consistency I liked, I removed it from the heat and placed it into a bowl to cool.

Add your Honey to the mustard.

Here I am still adding the Honey then I added the Sugar.

Here you can see the dark color the Honey gives to the mustard. This is also a good time to taste the mustard and add any other ingredients such as honey, garlic, or ginger to make it taste to your liking!

Using a ladle and funnel, add your mustard to the sterilized jars. Sterilize your jars using your dishwasher. When they are done, remove them and cover with a dishtowel until ready to use. Place your lids in a pot of almost boiling water to soften the rubber seal. An almost boil will just start to show tiny bubbles in the water which will just make the seal pliable. If you bring the water to a hard boil, you might ruin the rubber seal.

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Wipe down the top of the jar with a wet paper towel until clean. If it is not clean, the lid will not seal properly.

Using the magnetized stick, remove the hot lid and place it on the jar. Place a ring on the jar and barely tighten the lid. This will allow the air to escape as it boils in the next step creating a vacuum within the jar.

Here I am carefully placing the jars into the pot.

Here is a picture of both the Almost Yellow and Honey Mustard waiting to be processed.

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After all of your jars are in the pot, ensure there is about 1 inch of water covering them. Bring the water to a boil and boil the jars for 15 minutes. This step is called processing the jars.

Using the special tongs, remove the jars from the water and place them on a dishtowel. You should begin to hear the lids pop as they seal. This is caused by the lid being pulled down from the vacuum within the jar. This means that your mustard jar is sealed properly. Caution, the jars will be extremely hot during these next steps. After about an hour, if the lid can be pushed down, the lid didn’t seal and needs to be processed all over again. In this case, remove the lid, wipe down the top of the jar and possibly remove some of the mustard to ensure you had enough headspace. Then, add another lid as before and process the jar again for another 15 min. in the boiling water. If the lid seal is down and properly sealed, carefully remove the ring as the jar will still be hot, and wipe the lid and the inside of the ring with a dry paper towel. This will prevent any rust forming over time as the mustard sits in your pantry. The ring is only there to ensure the lid doesn’t accidentally get lifted up. Replace the ring finger tight when it is dry.

Here you can see both the Yellow and Honey Mustard on the kitchen towel popping as the vacuum is created.

These will make great Christmas/Happy Holiday gifts, or any time of year!

Our laundry room is now full of mustard! 🙂
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Gordon’s Bone In Pork Roast

We Make TWO!

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Ingredients:
2x ~6lb. Bone in Pork Roasts
1 1/2 Cups (Weber’s) Roasted Garlic and Herb seasoning

Let the pork roasts come to room temperature.

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

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

Here is a picture of the spices I used.
These have a bold garlic taste and the herbs compliment the flavor of the meat.

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

Do this on all sides of the meat.

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

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

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

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

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

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

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

If you don’t let it rest and immediately cut into the roast, those moving juices will just run all over your plate. Here you can see a nice end cut of the meat. Trust me, it is difficult to let the meat rest as it looks so good!
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Leftovers…….Great with Mustard. 🙂
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Consider Yourself
by Lionel Bart
Consider yourself at home.
Consider yourself one of the family.
We’ve taken to you so strong.
It’s clear we’re going to get along.
Consider yourself well in,
Consider yourself part of the furniture.
There isn’t a lot to spare.
Who cares. What, ever we got we share.
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Consider yourselves our friend,
Gordon and Julie 🙂
Good Morning Welcome to Breakfast with Brodie and Mackenzie We have a few menu items you might enjoy. ———————————————————- Bagel and Lox Ingredients: One Bagel (I use the Everything or Egg style bagels.) Smoked Salmon (I use Fresh Market’s Nova …
Onion Soup Topped with Toasted Bread and Melted Crusty Cheese (Pork Tenderloins and Grilled Asparagus compliments of Gordon. Recipe write up at the bottom of this post.) We would like to introduce to you our son Brodie and his girlfriend …

Black and White Pearls

Our Very Elegant Pickled Pearl Onions and Balsamic Pearls

How About An Elegant Edible Gift?

Welcome to The Recipe,
Gordon and Julie
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Be Sure To Also Check Out Our:


Also Check Out Our:

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Black and White Pearls

Ingredients:
4-5 lbs. White Pearl Onions
3 Cups White Vinegar
1 Cup Sugar
1 tsp. Canning & Pickling Salt
~1/4 Cup Mustard Seeds
~1/4 Cup Corriander Seeds
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In batches, boil the pearl onions on high heat in a large pot of water for about 1 minute to release the onion’s skin.

The Pearl Onions in photo top left, have been picked through.
Be sure to throw out any onions that aren’t firm.

After one minute of boiling, pour the heated water and onions into a colander that is above a large pot to catch the water for the next batch of boiling onions.

Rinse the onions with cold water to stop the cooking process or have them soak in cool water until the onions are cool to the touch.

With the new pot and heated water, continue to boil your batches of pearl onions until they are all done.
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Pinch the onion at its root end to remove the top layer of the onion’s skin. Above are onions that have had their skins removed.

Removing all the skins from these onions will take a while to do.

Here are all the Pearl Onions with their skins removed.

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Pictured are the ingredients we used to pickle the pearl onions.

Using a large clean pot to heat the pickling ingredients…..

Add your sugar and white vinegar to the pot. Heat the ingredients to medium high heat.

Pictured is the pickling salt we used. Pickling salt is used as it doesn’t contain iodine which can slightly discolor the canned ingredients.

Add your pickling salt and mustard seeds to the pot.

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Now add your Corriander Seeds to the pot and stir all the ingredients to combine. Heat the ingredients to an almost boil to dissolve the sugar.
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I use this large pressure cooker pot to can these smaller jars. Add water about one third, to half full taking into consideration when the jars are added to it, they will raise the water level. Turn the burner on high to start to boil the water.

Here are the jars we used for this canning. They have been cleaned in the dishwasher and dried by heat to sterilize the jars. We then set them aside and covered them with a hand towel until ready to use.

Here is our set up for canning these pearl onions. The sterilized jars are near the onions and the pickling liquid is in front of the jar lids which are heated in water to an almost boil to soften their rubber seal. Then we have the large canning pot with its water at an almost boil.

Place your pearl onions into the canning jars filling them almost to the top. Be sure none of the onions are above the rim of the jar.

Move the filled jars next to the pot of pickling liquid.

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Ladle your pickling liquid into the jars using a large mouthed funnel to prevent spillage.

Ladle enough liquid to fill the jar leaving 1/2 of an inch of space at the top. This is called headspace which is needed to create a vacuum within the jar during the canning process described later in this write up.

Fill all the jars with the pickling liquid leaving the 1/2 inch of headspace. Use a chopstick to gently move the onions around to release any air bubbles (Not Shown). Using a clean wet paper towel, wipe the top of the jars to clean away any pickling liquid or stray seeds. Continue to use clean areas of the wet paper towel in small groups of jars to keep track of the ones which have been cleaned. Keeping this clean will also help to maintain a sterile environment inside the jars.

Place a sterilized water heated lid on top of each filled, and clean jar. I use this magnetized stick to remove the lids from the almost boiling liquid they were in. Barely tighten a clean ring onto the jar’s lid. More than barely tight will not allow the air to escape from the jar creating a vacuum during the canning process.

Using these special jar lifting tongs, place the sealed jars into the almost boiling pot of water. Continue to add the jars until the pot is full.

When the pot is filled with jars, ensure there is a layer of water covering the jars. Also ensure you see air bubbles rising from each jar which ensures you haven’t tightened their rings too much. Boil the jars for 10 minutes.

Here you can see I have just a little bit of pickling liquid left over after filling all the jars.

After 10 minutes of boiling, remove the jars with your rubber tongs.

Place the jars on a clean towel to absorb any excess water.

Listen for each jar to pop as that is the action of the lid being sucked down by the vacuum created inside the jar. This may take about 10 minutes to happen. If the lid of the jar isn’t down and sealed, you must redo the entire canning process of that jar using a new lid. Likely the reason the lid didn’t seal was due to not enough headspace inside the jar or there was something between the jar and the lids rubber seal. In this next step, remember the jars will be very hot. When your jars are sealed, carefully remove the ring and wipe any excess water off the lid and ring as this could cause those items to rust over time. Of note, the ring is only on the jar so the lid doesn’t get hit causing the seal to break. When the top of the lid and the ring are dry, replace the ring finger tight. Space out the jars so they can cool which will take a few hours.
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BLACK PEARLS

Ingredients:
~2 lbs. White Pearl Onions – Peeled
1 Stick Butter – 8 Tbsp.
3/4 Cup Splenda Brown Sugar
3 Cups Balsamic Vinegar
1/2 tsp. Pickling & Canning Salt

In a large pot of boiling water, add your Pearl Onions and cook for one minute then drain the onions using a colander. Place the onions in cold water to stop the cooking process. When the onions have cooled, remove their outer skins and set aside. In another large pot, add your butter and begin to melt it on medium heat.

Add your brown sugar to the pot.

Stir the butter and brown sugar mixture until combined.

Add your balsamic vinegar to the pot.

Stir all the ingredients together.

Now, add your peeled onions to the pot.

Cook the onions in the balsamic vinegar mixture stirring occasionally.

Here you see the pearl onions turning a dark color as they absorb the vinegar.

Continue to cook the onions and vinegar mixture until the vinegar turns into a syrup consistency.

Here the onions have finished cooking in the now syrup. They taste amazing!

Here are the jars we used for this canning. They have been cleaned in the dishwasher and dried by heat to sterilize the jars. We then set them aside and covered them with a hand towel until ready to use. Ladle your pearl onions and vinegar mixture into the jars using a large mouthed funnel to prevent spillage.

Ladle enough liquid to fill the jar leaving 1/2 of an inch of space at the top. This is called headspace which is needed to create a vacuum within the jar during the canning process described later in this write up. Use a chopstick to gently move the onions around to release any air bubbles (Not Shown).

Using a clean wet paper towel, wipe the top of the jars to clean away any liquid or stray pieces of onion. Continue to use clean areas of the wet paper towel in small groups of jars to keep track of the ones which have been cleaned. Keeping this clean will also help to maintain a sterile environment inside the jars.

Place a sterilized water heated lid on top of each filled, and clean jar. I use this magnetized stick to remove the lids from the almost boiling liquid they were in. Barely tighten a clean ring onto the jar’s lid. More than barely tight will not allow the air to escape from the jar creating a vacuum during the canning process.

Using these special jar lifting tongs, place the sealed jars into the almost boiling pot of water. Continue to add the jars until the pot is full. When the pot is filled with jars, ensure there is a layer of water covering the jars. Also ensure you see air bubbles rising from each jar which ensures you haven’t tightened their rings too much. Boil the jars for 10 minutes. After 10 minutes of boiling, remove the jars with your rubber tongs. Place the jars on a clean towel to absorb any excess water. Listen for each jar to pop as that is the action of the lid being sucked down by the vacuum created inside the jar. This may take about 10 minutes to happen. If the lid of the jar isn’t down and sealed, you must redo the entire canning process of that jar using a new lid. Likely the reason the lid didn’t seal was due to not enough headspace inside the jar or there was something between the jar and the lids rubber seal. In this next step, remember the jars will be very hot. When your jars are sealed, carefully remove the ring and wipe any excess water off the lid and ring as this could cause those items to rust over time. Of note, the ring is only on the jar so the lid doesn’t get hit causing the seal to break. When the top of the lid and the ring are dry, replace the ring finger tight. Space out the jars so they can cool which will take a few hours.

A Lovely Gift,
Gordon and Julie