Our Home Renovations
UNDER CONSTRUCTION (LITERALLY) ———————————————————— Welcome to Our Home Renovations Ahh, Home Crap Home! Said by Tom Hanks character, Walter Fielding in the movie The Money Pit when he came home from work after a long day only …
Recent Posts
Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables
Happy Thanksgiving or Feliz dia de Accion de Gracias My Corn Husk Dolls Our Mexican Inspired Roasted Chicken and Vegetables Because it was just going to be the two of us, Gordon and Myself for Thanksgiving this …
Pickled Purple Pearls
‘Tis The Season….
…For Making Delicious Edible Gifts
Julie with Red Pearl Onions
How About Pickling Some Purple Pearls?
Actually, they are known as Red Pearl Onions, they just look Purple to me.
I think they are beautiful.
Who wouldn’t be happy to receive such a nice edible gift?
You eat them however you like.
We enjoy them with sandwiches or any time you would eat a pickle.
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Also Check Out Our:
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How To Pickle Purple Pearl Onions
Begin this recipe by placing your pearl onions into a large pot of boiling water for about 1 minute. Doing this will make their dry outer skin, which is basically inedible, soft and easily removed. You may need to do this in large batches.
Be sure to stir your onions as they boil.
When the minute is done, pour the onions into a large colander.
Rinse the onions with cold water to stop the cooking process.
To remove the outer onion skins, simply pinch the onions at the root end, pulling back the outer skin with your fingers. Sometimes the onions shoot out of the skins which could be a fun project for the kids! Except make sure the onions are cool by then.
Here is the end product. Their deep purple color varies between the onions and will stain most anything they touch.
Once you have peeled back the onion’s skin, place them into a large bowl for later use.
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Ingredients:
10 Cups Red/Purple Pearl Onions – Skinned
~20 Bay Leaves
1 Cup Sugar
5 Cups White Distilled Vinegar
1 Tbsp. Merlot Salt
1 Tbsp. Brown Mustard Seeds – You could also use Split Yellow Mustard Seeds as shown in the picture
1/2 Tbsp. Celery Seeds
1/2 Cup Corriander Seeds
Sterilize your jars in the dishwasher using your heat dry setting and when done keep them clean and covered with a clean dish towel. Do not touch the insides of your jars. Pack your pearl onions into the jars adding two Bay Leaves to each jar as shown. Be sure all the onions are at least 1/4 inch away from the top of the jar. This area is called the Headspace and is used to create a vacuum inside the jar to preserve the contents.
Now for the pickling liquid! Here you see our setup. On the left of the stove is our pot for the pickling liquid and to the right of it is our large pot which will be used to process the jars. This pot has to be at least two inches taller than your tallest canning jar. In this canning pot, fill it half way with water and turn your heat on high to begin to heat the water to a boil.
In the large pickling pot add your sugar…
Then add your vinegar and heat the ingredients to medium high heat. We chose to use White vinegar, but you can use any type of vinegar you like as there are many varieties out there. I would also suggest using an Apple Cider vinegar for this recipe.
Stir the sugar and vinegar mixture well until the sugar dissolves. Here you also see the pot filled half way with water which will be used to process the jars. Not seen is the smaller pot of just under boiling water which is heating our lids to soften their rubber seals. Be sure not to boil this water as it could ruin the rubber seals.
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Now, add your Merlot salt to the mixture. We chose to use this type of salt as it would help to enhance the brilliant purple color and taste of the onions. A little red wine is always good!
Gordon Adding the Merlot Salt
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Then add your brown mustard seeds, although they look black.
NOTE: We chose not to use the Split Yellow Mustard Seeds.
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Now add your Celery Seeds to the pot…
…then your Corriander Seeds.
Mix all the ingredients well bringing the liquid just under a boil. Doing this will help to soften the various seeds. Then reduce the heat to medium and let simmer for about 10 minutes.
Use a large ladle and funnel to pour the pickling liquid into the jars when ready.
Using a funnel makes things a lot easier.
Pour the liquid up to 1/2 inch away from the top of the jar’s Headspace. This area must be kept clear as it is used to create the vacuum within the jar as previously mentioned.
Here you see all the jars filled with liquid up to the Headspace area.
Using a wet paper towel, wipe the top of all the jars to remove any spilled pickling liquid or seeds which could prevent the jars from sealing properly. Place a heated lid on top of the cleaned jars then tighten a ring onto the jar until it is barely snug. This is a critical step due to if you tighten the ring too tight, the air can’t escape from the jar creating the needed vacuum.
Place your jars using your rubberized tongs into the pots heated water.
You should see bubbles escaping from all the jars which tells you the lids aren’t on too tight. If you don’t see these bubbles, remove the jar and loosen the jar’s ring slightly. Also be sure water covers the top of all the jars. Boil the jars, which is also called process, for about 10 minutes.
When done, remove the jars from the boiling liquid using your rubberized tongs and place them on a dishcloth to cool. At this point you should start to hear the lids pop as this is the vacuum forcing the lid downward creating a pop. All of your lids should be in the downward position within 15 minutes. If not, you will have to begin the processing of those jars all over again. This is likely due to either the jar didn’t have enough headspace or there was something wrong with the lid’s seal. CAUTION in these next steps the jars will be extremely hot. Remove some of the pickling liquid, wipe the top of the jar and use a new lid being sure to check the rubber seal for any issues. Replace the ring and then submerge the jar in boiling water and process the jar for another 10 minutes. With the jars that have properly sealed, remove the rings and using a paper towel, wipe away the excess water on the ring and seal. Doing this will prevent the metal from rusting. Replace the rings to just tight when dry as the rings only prevent the sealed lid from being removed inadvertently. The rings DO NOT keep the lids sealed. If you ever find a lid in the up position which can be tested by pushing down on it lightly, the contents have been compromised by bacteria and needs to be thrown away.
These pearl onions are delicious by themselves as a side dish or within a Martini!
Either way, they make a great gift and can be kept in your pantry for years! Theoretically, if the food was processed safely and stored properly and shows no sign of spoilage, until that vacuum seal is broken, there should be no way that it becomes contaminated or becomes unsafe. Especially with the vinegar and sugar in this particular pickling, there is no real way for bacteria to exist.
Enjoy, and Season’s Greetings,
Julie and Gordon
Barefoot Beach Teas
Welcome to Barefoot Beach Teas I got the idea about 3 years ago to create a nice tea and have it look like the beach. I even thought of putting some sort of seashell candy inside of the tea so that …
The Pot Thickens… Musings of an Amateur Cook
Hi! Welcome! So happy to have you here! My name is Julie Lancaster-Whann and welcome to my: The Pot Thickens… Musings of an Amateur Cook So, what makes me an ‘Amateur?’ Easy! I don’t get paid! And, because I don’t …
A Star Wars CLUE For Christmas
UNDER EMPIRE CONSTRUCTION
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May The Force Be With You, Always.
Pork, Sausage and Mustard
Welcome to Pork, Sausage and Mustard From the Kitchen of……. Gordon and Julie Today, we will be making MUSTARD, and lots of it! At this writing we are in the middle of a pandemic, the Coronavirus/Covid 19. Gordon and I decided …
Breakfast With Brodie and Mackenzie
Good Morning Welcome to Breakfast with Brodie and Mackenzie We have a few menu items you might enjoy. ———————————————————- Bagel and Lox Ingredients: One Bagel (I use the Everything or Egg style bagels.) Smoked Salmon (I use Fresh Market’s Nova …
Santa’s Elves Kitchen Favorites
Merry Christmas
Hello
My name is Julie and I am 59 years old.
I first met Santa when I was 2 year’s old at Riches Department Store in Atlanta, Georgia and I’ve been a big fan ever since.
Gordon and I have been working with some of Santa’s Elves to come up with, and to create some lovely ‘Edible Gift’ recipes for Christmas.
In An Elvish Kitchen
IN SANTA’S WORKSHOP
Welcome to Santa’s Elves Kitchen
The elves have been busy creating tasty tidbits in Santa’s Kitchen to place underneath the trees of all the good parents of boys and girls for Christmas.
Here are some of the elves favorites:
Baked Olives
And,
Santa’s Elves Favorite Honey/Walnut/Thyme/Lemon Cheese Topping
Excellent on Brie
Sweet Holiday Gift Idea
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Our Appetizer Platter
Consists of our Honey/Walnut/Thyme/Lemon Cheese Topping
Delicious,
Perfect with our…..
Date Nut Peanut Butter Liquor and Coconut Balls
Perfect Holiday Favorites
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I believe that Santa approves.
After all, he didn’t check the Naughty box, but I also see he didn’t check the Nice box either?
Hmmm…?
I’m sure it’s just a mistake. 🙂
They’ll get around to it eventually.
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I decided to make the elves a cake as a thank you,
although I don’t think they know quite what to think of it?
If you however, would like the recipe:
Click Here For: Kitchy Kristmas
Happy Holidays!
Julie
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Recipes Start Here
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Oven Baked Olives
Ingredients:
(I eyeballed this recipe and just threw it together.)
Variety of Olives
Here I used Garlic Stuffed Olives, Green Olives, Black Pearl Olives, and Kalamata Olives
Fennel Seeds
White Peppercorns
Extra Virgin Olive Oil
Fresh Rosemary and Sage Herbs
(Add sage once olives are out of the oven.)
Handful of Small Red Peppers
The first thing I did was to drain all my olives and place them into a bowl.
Fennel Seeds
Olive Oil, Herbs, White Peppercorns
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This is about taste and what you prefer. I added about a tablespoon of Fennel Seeds and just enough EVOO to coat all the olives. I placed everything into a cast iron pot and placed it into a 350F oven for about 25-35 minutes or so.
I just added enough fresh rosemary and red peppers as an accent to this.
Into the Oven They Go
The cooking time will depend on how many olives that you use. I baked them for about 25 minutes and then removed them and gave them a good stir, then placed them back into the oven for an additional 10 minutes.
Remove from oven, add your Sage Leaves and some more fresh Rosemary, let cool, then eat!
Looks a bit like Christmas, doesn’t it?
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Honey/Walnut/Thyme/Lemon Cheese Topping
Ingredients:
4 Cups Roasted Walnuts
3 Cups Honey
1 Cup Olive Oil
1/2 tsp. Freshly Cracked Black Pepper
1 tsp. Salt
Rind Strips of 3 Lemons
Juice of 1 Lemon
6-7 3″ Sprigs of Rosemary
6-7 3″ Sprigs of Thyme
4-5 Whole Dried Chili Peppers
1 tsp. Saffron Threads
Using a sheet pan, roast 4 Cups of walnuts at 300’F for about 5 min. or until lightly roasted. Roasting the walnuts deepens their flavor and complexity while giving them a crispier texture, which is one of the reasons we add them to our recipes.
Spread them evenly over the pan and toss part way for even cooking. Nuts in general will burn quickly, so watch them very carefully during this procedure. A good indicator to the nuts being done is you begin to smell them. Remove them from the sheet pan when done to stop the cooking process and place them in a bowl and let the nuts cool slightly.
Here I am adding the cooled nuts into a bowl to stop the cooking process.
Place ~1 Cup of the nuts on a cutting board and chop slightly.
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Place your honey into a separate medium sized bowl.
Add your olive oil into the bowl with the honey.
Now, add your pepper and salt to the mixture.
Whisk all the ingredients well.
Pour your honey and oil mixture into the bowl of roasted walnuts.
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Using a rind tool, place your lemon rind into the bowl.
Juice half of your lemon into the bowl.
Beautiful Rind
Add your Rosemary sprigs to the bowl, cutting them if necessary to make them ~3″ in length.
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Add your Thyme sprigs to the mixture and taste the ingredients. Here, I felt it needed more lemon as the acidity gave the mixture a bright fresh taste, so I added more lemon juice.
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Add your whole dried chili peppers to the mixture.
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Then add your Saffron threads to the mixture.
Clean enough jars to hold the mixture.
We use the dishwasher on a high heat and drying setting to accomplish this.
Place the mixture into the jars as shown and seal with lids.
Keep in a Cool Place
Enjoy!
Thyme Christmas Tree
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Date Nut Peanut Butter Liquor and Coconut Balls
California Medjool Dates
(These are some of the best dates we’ve ever eaten.)
Ingredients:
4 Cups Walnuts – save 2 Cups for Toppings
1 Cup Old Fashioned Oats
1/2 Cup Peanut Butter
1/2 tsp. Salt
2 tsp. Vanilla
1/2 – 3/4 Cup of Honey
Pancake Syrup – Pictured but not used
~20 Pitted Dates
2 Shots Screwball Peanut Butter Whiskey
1/2 Cup Unsweetened Shaved Coconut
Using a sheet pan, roast 2 Cups of walnuts at 300’F for about 5 min. or until lightly roasted. Roasting the walnuts deepens their flavor and complexity while giving them a crispier texture, which is one of the reasons we add them to our recipes.
Spread them evenly over the pan and toss part way for even cooking. Nuts in general will burn quickly, so watch them very carefully during this procedure. A good indicator to the nuts being done is you begin to smell them. Remove them from the sheet pan when done to stop the cooking process, place them in a bowl and let the nuts cool slightly.
Place the roasted nuts into a blender or food processor.
Old Fashioned Oats
Add your Old Fashioned Oats to the blender with the walnuts and blend into a fine grind.
Remove half of the mixture and place into a bowl.
Add your peanut butter to the remaining mixture within the blender.
Now, add your salt and vanilla to the blender…
and then your honey.
Now, add your pitted dates.
Then your peanut butter whiskey to the mixture.
Blend the mixture slightly to mix.
Add back in the halved mixture of ground walnuts and oats.
Blend the mixture until the mixture is well combined as shown and place into a bowl.
Remove one Tbsp. of the mixture and roll it between your hands to form a ball. Place the balls on wax or parchment paper.
Using a baking sheet, roast your shaved coconut in a 300″F oven, stirring occasionally until golden brown.
Roast the other 2 Cups of walnuts as before, then chop some finely keeping the whole ones.
Top some of the formed balls with whole walnuts as shown.
Place your chopped walnuts and roasted coconut into separate bowls. Roll the nut balls into the roasted nuts or coconut as shown pressing firmly so the toppings will stick.
Ready to Serve
Store in a refrigerator or in a cool place.
Merry Christmas,
Julie and Gordon
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If you would like to check out some of our other Edible Gifts posts:
Gordon’s Award Winning Christmas Cookies
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Christmas Gifts From The Garden
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Seasonings Greetings
Rise and Shine
Good Morning! Rise and Shine! Our Sunny Kitchen Table —————————————————————– Is Everybody Hungry? Juice? Coffee? Oh, I know, how about our: Whole Wheat Heaven and Heat Breakfast Muffins? Don’t they smell absolutely delicious? If you’d like the recipe scroll down the …
Cooking With Brodie and Mackenzie, Onion Soup
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
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
In a Christmas Pickle
From The Kitchen Of……. UNDER CONSTRUCTION ———————————————————- ———————————————————– ———————————————————— ——————————————————————- ———————————————————- Be Sure To Also Check Out Our: Pickled Purple Pearls —————————————————— AND, Black and White Pearls ————————————————————– ————————————————————— Roasting Pearls on the Grill ——————————————————— UNDER CONSTRUCTION Clutching My …
Julie 2020 Blogging
Hey Y’all! (Getting Back to my Roots.) Welcome to Julie 2020 Blogging I sincerely hope that this year will be a good year for all of us. If you are a regular reader of my blogs then welcome back. I will …
Current Website Events
The Bulletin Board pictured above is hanging in our Hallway. I put it there when we bought our house, and moved in. Nothing ever seems to get taken off of it although for some reason we keep cramming things into it through these years. I have no desire to remove any photo or tiny scrap of paper.
As cluttered and as tacky as it all may be, that Bulletin Board in a nutshell, is ME!
Hello and Welcome to our Current Website Events
We actually have a few Bulletin Boards around our house.
These 2 are in mine, and Gordon’s Bedroom.
(Rachel Ashwell’s Books and DVD’s are Favorites of Mine.)
This Bulletin Board is to the right in the photo above.
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Our Microwave/Our Bulletin Board
I get asked a lot about what post or page that I am working on currently. We do have a very large website and in addition to creating new posts, I also tend to update old ones. So, I decided to create a post letting our reader’s know what is current, and has new content. Not that any of the above mentioned “Bulletin Boards” helps to keep us organized. But they are kinda fun! 🙂
We do appreciate your interest in us and our website and you are always welcomed here.
Kind Regards,
Julie and Gordon
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JULIE
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November 2020
(This photo on my calendar is of the St. Augustine Lighthouse.
The most haunted place in America. And a place that I am just “dying” to visit.) 🙂
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November 24, 2020
Created a New Post Today:
AND,
Just Updated:
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November 22, 2020
I added another blog entry:
AND,
The Pot Thickens, Musings of an Amateur Cook
Nigella Lawson’s
Cook, eat, repeat, cook, eat, repeat, cook, eat, repeat……
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November 20, 2020
Just Updated:
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November 17/18 2020
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November 16, 2020
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November 14/15, 2020
Still Working On This
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November 13, 2020
Happy Friday The 13th.
I just added a post to:
Gordon and Julie Renovations and Apps For dinner
AND,
I’m updating:
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November 12, 2020
Happy Birthday Joseph!
This was taken at the condo out in Indian Shores, Florida in 2013. I like this photo of Joseph as that is him. Online, connected, smiling, laughing…. and that is my former sister-in-law from Dromore West, Ireland also in the photo.
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And I’m updating:
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November 11, 2020
Veteran’s Day
Happy Veteran’s Day to the two greatest men I have ever known.
My husband and my grandfather.
Both having been in the Navy.
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And I’m updating:
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November 10, 2020
I just added a few new posts to:
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November 9, 2020
I added another blog entry:
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November 7, 2020
They Called The Election For Joe and Kamala!!!!!!
YEE-HAW!!!
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AND,
I just added a new post to:
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November 3, 2020
Election Day
I just added a new post to:
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Our Election Night Democratic Pasta Salad
With a few of our Tabasco Peppers From our Bush
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And a Lovely Gift For Me From my Herb Garden
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This was a throw together Pasta Salad on my part.
It is Extremely Delicious!
As busy as we have been I didn’t want anything big or complicated tonight.
And as always, my roasted garlic, feta cheese, sundried tomatoes, and now our newly famous cheese stuffed peppers….and of course, BREAD!
Fingers Crossed for Biden/Harris!
Julie
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November 1, 2020
Dia De Los Muertos
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October 2020
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October 31, 2020
Happy Halloween
I just added a new post to:
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October 30, 2020
I just added a fun treat to:
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October 29, 2020
I just finished the write up for:
AND,
The Pot Thickens, Musings of an Amateur Cook
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October 28, 2020
I Updated:
My Love Affair With All Things Asian
AND,
Cinderella Party Foods and Ideas
Making Pumpkin Centerpieces
A beautiful accent to any Cinderella party would be to add a few pumpkins scattered about the tables.
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Cinderella Mice, Cookies, and Pumpkin Centerpieces
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October 27, 2020
I created a new post:
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October 24, 2020
I debuted 2 new posts today:
4 and 20 Blackbirds (Berries) Baked in a Pie
AND,
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October 22, 2020
I added another blog entry:
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October 20, 2020
I just finished:
Our Homage to John Carpenter’s Halloween
FINALLY!
It was fun though. You know, for the first time in year’s I am not backlogged with Halloween posts to work on. I do have my new Charmed Halloween that I am currently working on. And a few Halloween foods and projects to add to a few posts. But never have I been so caught up. Same with Thanksgiving. I am totally caught up. I do have about 3 Christmas posts I need to get done before Christmas but for the first time in year’s I am not drowning in “Under Construction” on so many posts. Cool!
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October 18, 2020
Happy 9th. Birthday to our Niece Vivien
Her mother Sabina made the cake. 🙂
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I added another blog entry:
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October 15, 2020
I added another write up to my:
Cinderella Party Foods and Ideas
I still have a few more photos to add to the project but it is all done.
I also have another project that I want to do here soon for this post.
In the meantime, I’m currently working on my John Carpenter’s Halloween.
Julie
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October 12, 2020
I added another blog entry:
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October 8, 2020
We just added more recipes to our:
Another very similar rib recipe and some nice sides.
And,
I did add a small “recipe” to my:
Except I didn’t actually do a recipe write up as to me, whomever reads my Mexican blog post already knows what we do and how we do it. 🙂
Gracias,
Julie
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October 6, 2020
FINALLY! Finished the write up for:
Hey Family Guy! Get a CLUE For Halloween!
And,
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October 3, 2020
I added another blog entry:
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October 1, 2020
My favorite time of year is here and I am very excited to start this new month. I’ve sort of changed my mind about the Halloween that I originally had planned for this month. I originally wanted a Vintage Halloween but I think I want more of a….. (see magnet on fridge above calendar.) 🙂
I think this Halloween will be A Charmed Halloween.
TTYL….
Ghoulie
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September 2020
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September 26, 2020
I just finished our:
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September 23, 2020
I just added an update to:
AND,
I also created a new post a few days ago:
Hey Family Guy! Get a CLUE For Halloween!
Gigidy! Gigidy!
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September 21, 2020
I just added a recipe to:
Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables
AND,
It’s the same recipe…. so……
Easy Mexi-Corn Bread
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September 20, 2020
I just added to:
The Pot Thickens… Musings of an Amateur Cook
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September 17, 2020
I added something to my:
Julie Vintage and Treasure Hunting Continues
I turned a vintage suitcase into a vintage jewelry box:
AND,
I added another blog entry:
AND,
I did add another entry to:
Remembering My Grandfather on Father’s Day
AND,
I also placed a few updates in my:
Julie’s Backyard, Wildlife and Gardening Blogging
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September 16, 2020
I just added an update to:
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September 15, 2020
I added another blog entry:
AND,
Just finished:
Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables
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September 13, 2020
Grandparents Day
Miss you Grammaw and Granddaddy
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September 11, 2020
Patriot’s Day
I suppose that Patriot’s Day was created in honor of 9/11. It’s interesting that we’ve been living a 9/11 over and over again since February but having an invisible threat that kills people just doesn’t seem to upset the population as much as airplane’s full of Arabs do.
Another misconception of a lot of American’s is that the person who flies the biggest flag is somehow more patriotic than another who doesn’t. Some people just wear their patriotism on the inside. They don’t feel the need to flaunt it. I realize that on some of our July 4th. posts that we go all out with the Americana. That is because some of our posts are parody, and parody is just an exaggeration. The real Julie and Gordon are more reserved when it comes to pledging our allegiance to the flag of the United States of America. But on that note we do acknowledge Patriot’s Day on this September 11, 2020.
AND,
I also added something to my:
Julie Vintage and Treasure Hunting Continues
I also have a very fun project that I will get to soon that I want to add to this post as well where I am going to turn one of my vintage suitcases into a jewelry box.
I miss working on projects. We’ve been doing so much food lately that I want to get back to some of my crafts. I miss working on them.
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September 10, 2020
I added another blog entry:
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September 9, 2020
I just finished adding a recipe to:
AND,
I also added a new recipe to:
Our Sloppy Italian-American Pumpkin Panettone French Toast w/ Mascarpone Cheese and Pumpkin Butter Topped w/ a Glazed Pasta
This same recipe is also on our:
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September 8, 2020
I just created a new post today:
Our Mexican Inspired Thanksgiving Roasted Chicken and Vegetables
I knew that I had neglected Thanksgiving content over the past few years and I wanted to catch up on it. That is when I realized that we did a nice Mexican inspired Thanksgiving that I had forgotten about. Hence, the new blog post.
So, this is what I/We will be working on next. This, and adding old content to some Thanksgiving posts. It would be nice to catch up with all of these Thanksgiving food write-up’s.
AND,
I also placed an update in my:
Julie’s Backyard, Wildlife and Gardening Blogging
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September 7, 2020
Labor Day
A photo from the movie Picnic starring Kim Novak. I love this photo. It just reminds me of those old picnic’s that I would go to with my grandparents and great-grandparents when I was little in Georgia. The pretty food, the nice clothing, the pretty picnic spot with all the lovely ladies always attending to me. Which Is why I created a new post today:
Can’t wait to work on it.
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AND,
Veronica and Brian sent us a photo of their steaks and accompaniments that we bought for them for Brian’s birthday.
We hope that everyone has a nice Labor Day today!
Julie and Gordon
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September 5, 2020
Just finished the write up for:
The last recipe write-up for this post is DONE! 🙂
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September 4, 2020
I added another blog entry:
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September 2, 2020
Just finished the write up for:
AND,
I finally found this photo I have been searching for of some of the ingredients I used in our:
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September 1, 2020
Happy Birthday Brian!
Our son-in-law’s birthday is today. We really couldn’t think of anything that he would want so I wrote our daughter Veronica and asked what foods she and Brian would like, and she told me Rib Eye Steaks. O.K. We then took it from there and created an entire dinner with the works! It was fun!
4 Rib Eye Steaks, Idaho Potatoes, Texas Toast, Baguette, Dozen Eggs, Red Grape Tomatoes, Multi-Colored Heirloom Mini-Tomatoes, Purple Lettuce, Green Lettuce, Shredded Carrots, Bell Peppers, Lots of Corn-on-Cob, Blue Corn Chips, Blue Crab Salsa, Our Dill Pickles, Bag of Onions, Some Russian Tea, Bag of Gummy Sharks, Pecan Pie, Butter Pecan Ice Cream…..
We were thinking, Salad, Dinner, and Birthday Dessert.
With Leftovers…
Happy 35 Brian!
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August, 2020
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August 30, 2020
I Just Finished Our:
AND,
I Added Some New Content to:
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August 29, 2020
I decided to place our:
…in it’s own post.
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August 28, 2020
Happy Birthday Kona!
Kona was our very first dog as a family. I grew up with lots of dogs, usually entire packs, but as a family we have not had that many dogs. Kona, our Black Lab was given to Brodie for his 8th. birthday from my parents when we were living in Maryland. Kona grew to be about 142 pounds. He was so tall and big and loyal and sweet. He loved us very much and we have never forgotten him. He died years ago. Thank you Kona for being such a good dog and being such a great member of our family. We will miss you forever. Kona was born August 28, 2000, so was our niece Kate Jude.
Kate Jude Lancaster Ryan
Happy Birthday Kate! Look out for her to be something great. I promise it!
Oh, Gordon and I finished:
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August 27, 2020
I just added a photo to:
Our July 4th. Tribute to the Movie JAWS, 1975
I just added this photo. My Statue of Liberty souvenir bank that I bought at Ellis Island when I was about 19 years old in New York City. I bought it the day Ronald Regan was shot because when we got off the ferry we were told that Regan had just been shot.
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August 26, 2020
I finished a write up for:
Gordon and Julie Renovations and Apps for Dinner
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August 24, 2020
I just added a food write up for our:
Whann Way Aloha, Hapa Elua (Part 2)
Hawaiian Rice Bowls
Yum, Yum!
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August 23, 2020
I just did an update on:
My Love Affair With All Things Asian
AND,
Julie’s Backyard Wildlife and Gardening Blogging
I pretty much just posted this photo so there really is no reason to visit that post.
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August 22, 2020
I just finished adding new content to an old post:
I added old photos from our niece Kelcy’s play, The 39 Steps……
….from 2015.
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I finally got around to finishing it. 🙂 I know it’s been 5 years. It’s like I say, “I’ll get around to it soon enough.” Lucky for me that no one knows the definition of “soon.” 🙂
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August 21, 2020
I just added two new recipes to:
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I believe you will like both of them. They are located near the bottom of that post.
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August 19, 2020
I just added to my:
Just a little recipe. 🙂
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August 18, 2020
I did add a few new photos to:
Our July 4th. Tribute to the Movie JAWS, 1975
AND,
I found an old grilled sandwich that we made a few years ago that we never did the write up for, so I did it.
I added it to our:
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Doesn’t that look good?
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FINALLY! Got around to repairing and adding new content to:
Located on the Home Page on the Bar at the top. Although I don’t think we have any “Drink” on there at all. Oh, well, I’m too tired to worry about it.
AND,
I added another blog entry:
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August 17, 2020
I just added a new recipe to:
Hot Cheesy Bacon Dip w/ Toasts
I also redid the home page to reflect our upcoming Autumn Season, Halloween, and Dia De Los Muertos.
Happy Monday!
Julie
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August 16, 2020
Fried Acorn Squash and Pumpkin w/ Dipping Sauces
I just added a new recipe to:
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August 15, 2020
I added another blog entry:
I am also working on an old Page:
https://www.barefootinfloridawithjulie.com/food/
It’s located on the main bar on the homepage:
Food and Drink
I tend to forget about those pages as I mainly focus on all my posts.
But, I did repair it and I am adding new recipes. A total of 5 new ones, to be exact.
Julie
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August 14, 2020
I just updated my:
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August 13, 2020
Happy Birthday Alfred Hitchcock!
AND,
I just finished:
Our July 4th. Tribute to the Movie JAWS
I am also working on some old pages of mine to repair them, and update them, and to even add 4 new recipes to one of them. I’ll keep you posted.
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August 9, 2020
Finished this new post:
Summer Seafood, Sides, and Salads
More content will be added to it in the future but for now it is ready.
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August 7, 2020
Happy Birthday to Sparky!
So proud of our big boy!
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August 6, 2020
Created a new web post today:
I also updated a few posts on my homepage and slider.
Julie
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August 4, 2020
Created a new blog post today:
I also linked all of my Jaws/Shark Week/Seafood posts together.
With the exception of this new one which I will have to now do.
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August 3, 2020
I just gave my election predictions:
AND,
I just updated:
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Today is also the 1st. anniversary of my adopting Spooky and Sparky!
A year ago today!
They were so scared and worried. They threw up, pooped, and urinated in every room in the house they were so upset and worried. They also kept looking at me with those sweet little scared faces. I put them in a chair next to me while I wrote to Gordon overseas and I was sending him their pictures. He fell in love instantly!
Happy Adoption Day to Us!
Also, yesterday was Sparky’s birthday. I’ll post some photos soon.
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August 2, 2020
I have a new write up on my:
AND,
I Updated:
My Love Affair With All Things Asian
(Just with this photo. It wasn’t anything big.) 🙂
AND,
The Pot Thickens… Musings of an Amateur Cook
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Oh, and I forgot to tell you that I created a new blog post a few weeks ago.
Check Out Our: Summer Seafood, Sides, and Salads
This will go along with our other JAWS themed posts.
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August 1, 2020
I just finished:
Our July 4th. Tribute to the Movie JAWS
We do have one more meal that we would like to recreate for this post.
And it is this one:
We believe we have it figured out what they are eating. 🙂
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July 2020
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July 29, 2020
I just did an update on my:
And,
Julie’s Backyard Wildlife and Gardening Blogging
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July 25, 2020
I have a new write up on my:
And,
I pretty much updated the same content on to my:
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July 24, 2020
I just updated my:
with excellent ice cream sundaes.
AND,
I just updated:
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July 21, 2020
I just updated:
AND,
And,
The Pot Thickens, Musings of an Amateur Cook
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July 20, 2020
I have a new write up on my:
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July 17, 2020
I just updated my:
With a cute lunch:
My style is to create something nice and then stick a toy in the photo and make it fun. 🙂
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I did try and revamp my:
This is one of my first blog posts when I started my website and it has been hacked and disfigured so many times prior to my finally being able to have good security on my website. I have tried to fix it. But, it will take a total redoing to make it look as good as it needs to be. That will come much later. But for now, here it is. Safe. I assure you.
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July 16, 2020
I just updated:
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July 15, 2020
Finished the write up for:
Something Delicious for Breakfast (and beyond.)
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July 13, 2020
FINALLY, everything on this post is complete:
AND,
I also expanded on my:
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July 12, 2020
I just did a write up for my:
AND,
We finished the mustard write up on:
There is a pork roast recipe that Gordon still has to do the write up for.
Other than that it is finished.
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July 10, 2020
I have a new write up on my:
AND,
I also posted a little bit of a write-up and some new photos on my:
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July 6, 2020
Happy 33rd. Birthday to our Daughter, Veronica!
In addition to her regular birthday gifts, I wanted to pass along some things to her from when she was a baby for her to keep forever. For example the framed photograph of the 3 of us in our backyard in Honolulu, Hawaii. Some delicious Hawaiian Host chocolates that we love so much. And her silver baby cup and two baby spoons. It took us forever to clean that silver cup. 🙂
Sadly, because we are still in lockdown we just drive things over to their house and leave them outside their front door. We do long for the day when we can safely see each other again.
July 6, 2020 is also the anniversary of our website debut. I do have something fun planned to commemorate it but it’s taking longer than I thought it would to get together. But, I’m working on it. 🙂 Happy 9 years to us!
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July 5, 2020
I just updated:
Just a heads up: I do plan on adding more content here in the weeks ahead.
I also updated the Home Page.
I also just created a new blog post:
Our July 4th. Tribute to the Movie JAWS, (1975)
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July 4th. 2020
Looks like we’ll be taking a BITE out of our 4th.!
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July 3, 2020
Gordon and I just did finish the write up for:
Breakfast With Brodie and Mackenzie
Because they are just too cute and busy to do it themselves. 🙂
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June 2020