Jac o' lyn Murphy

Sunday, July 15, 2018

My Favorite Rock Lobster Recipe

One of the best parts of summer is the bounty of vibrant fresh produce.
I have become a little obsessed with fun, easy ways to serve them.
Watermelon always catches my eye at the market and I wanted surprise my kids with silly treat.
Cue the B52s, my beloved cookie cutter and a bed of sea glass 
and you've got...
Rock Lobster!

With this recipe, the lobster comes out perfectly every time...

and I always finish it with a dusting of my favorite rock salt or sea salt 
for a taste of the ocean...

Who doesn't love a perfect Red Lobster?

Friday, July 13, 2018

Bastille Day Broadway Breakfast

This year we are waking up on Bastille Day and celebrating
with a breakfast of amazing French pastries and honoring two beloved
Broadway musicals set in Paris.

Because it's always good to reflect on Love and Redemption...

 to sing at the top of your lungs, 
"I've got rhythm"...

and croissants are always a good idea, 
just like Paris!
Who could ask for anything more?

Oooh La La...
Broadway toppers are available in my Etsy Shop.

Monday, July 2, 2018

4th of July Crackers

My Great Aunt Nita's Dilly Crackers are a legend
and a must have for 
the 4th of July!

It's a traditional snack that no one can resist 
and you can not get more all American than a recipe from a special relative in her 90s...
(My Great Aunt Nita with her siblings and parents, 
my grandmother Georgia is on the right of the Uncle Sam Hat)

I've freshened up her original recipe slightly for the summer, by adding fresh dill,
but the rest is right off of her hand written recipe card...

The only thing better than having her crackers for the 4th,
 is having them while lounging in the pool!

Aunt Nita's Dilly Crackers for Summer

2- 9 ounce packages of Oyster Crackers
1 cup vegetable oil
1 packet Hidden Valley Ranch Salad Dressing
2 tablespoons Dill Weed
2 teaspoons Garlic Salt
fresh chopped dill for topping

Combine all ingredients but the fresh dill in a bowl and spread on a cookie sheet lined with parchment paper.  Bake in 200 degree oven for one  hour, stirring after 30 minutes. Let cool and add fresh dill to taste.

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