"Happy Days on the James" by Juliane Porter (48″ × 36″ Oil on Archival, Museum Grade, Belgian Linen Canvas)
(Please click image for a better, larger view)
"Happy Days on the James" is my most recent commissioned oil painting, capturing an incredibly beautiful, fun loving family. They adore spending a fine summer afternoon splashing about under the sun on the gorgeous James River, which winds about their historic city like a strand of jewels. What a treat and honor it was to capture this fond memory for them in a stately 4 foot oil painting. Thank you, my dear friends, for the opportunity to be a part of your very special love.
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2012-06-08 16:42:082025-12-06 15:03:04Happy Days on the James
Pesto has always been a special favorite of mine… as though its ingredients were terribly rare or difficult to prepare… it's that luxuriously delicious. Fortunately, as pre-packaged versions don't at all measure up to homemade, it's quite simple to make. Pesto can be customized to whatever is in season- or growing in your garden as the case is with me- nothing needs to be measured precisely… all you need is a trusty food processor and you're ready to go.
Last weekend Jim harvested a TON of fresh spinach from our garden, half of which I boxed into leftover stay-fresh spinach boxes I'd saved from the market (for our delicious morning green smoothie) the other half I made into an amazing Spring Garden Spinach & Chive Pesto. I absolutely LOVE spinach pesto -even better than basil or arugula versions. I made a large enough batch that we couldn't use it all immediately so I froze the bulk in ice-cube trays then popped the cubes into a ziplock freezer baggie. Great trick! Now we have Spring Pesto on hand whenever we need it- which er, seems to be every day suddenly…
Slathered on sandwiches
Tossed with a beautiful gluten free pasta
Starring in a potato salad
Smeared on gluten free toast/crackers
Tossed with grilled vegetables…
Jim… I think it's time to harvest the rest of that spinach! We're already running low on our Spring Pesto supply:)
Below, I thought I'd share a few bonus snaps (please click them to enlarge for better, larger view) from the garden which is more and more breathtaking by the day! We've been enjoying collard greens, spinach, radishes and herbs so far this Spring with lots more on the way… purple potatoes, fingerlings, peas, carrots, beets, squash, melon, zucchini, tomatoes, peppers & eggplant! My husband has created the most magnificent world of beauty just outside our kitchen door.
Spring Garden Spinach & Chive Pesto frozen in ice-cube trays & popped into a freezer baggie!
Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano
Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano is one of my favorite go-to dinners when I'm short on time and in need of wholesome nutrition.
Essentially a deconstructed pesto, this satisfying meal is packed with antioxidant rich whole wheat pasta, fresh Italian parsley, a punch of garlic and the delicious, bacony crunch of toasted walnuts all topped with authentic Parmigiano Reggiano.
Total perfection in every bite!
*As always, using the highest quality ingredients possible is key. Those few extra dollars spent stocking your kitchen with the freshest, organic ingredients available will train your taste buds away from low quality convenience foods which are usually quite pricey in comparison.
Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano
Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano
Ingredients:
12 oz high quality Italian whole wheat fettuccini (whole wheat pasta can be delicious- my two favorites: Bionaturae & Delallo) Update* If you're gluten free, use Quinoa fettuccini– my new Fav!
1/4 cup best quality extra virgin olive oil Update* I would now use just a tablespoon of olive oil- even more likely I'd sub coconut oil which has amazing health and beuty benefits including balancing the thyroid.
2/3 cup + a bit extra reserved for garnishing, organic walnuts, coarsley chopped & toasted (I toast mine on a piece of tin foil in my toaster oven til fragrant & browned) Update* Tho toasted nuts are delish, I've since learned it turns their fats into harmful fats:-( However, my new recommendation, sprouted, rehydrated walnuts are even MORE delish- and even healthier than the raw version!
5 cloves garlic
1/2 cup low-sodium chicken or vegetable stock
1/2 cup chopped flat leaf Italian parsley + extra reserved for garnishing
3/4 cup freshly grated Parmigiano Reggiano (Update* my home-made recipe for vegan Parmigiano Reggiano coming soon! Meantime, substitute vegan parmigiano)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Method
Prepare pasta al dente or according to package directions and drain into a colander. Set aside.
Heat the olive oil in the pasta pot over low heat. Add the garlic and stir just til softened & fragrant- 2-3 minutes.
Return pasta to the pot. Add the broth, walnuts, chopped parsley and sea salt and pepper. Toss everything together to combine then cook over low heat for 1 to 2 minutes.
Add the grated Parmigano and toss once more.
Serve immediately in pasta bowls, garnishing the tops of each with the remaining reserved toasted walnuts and chopped parsley.
Update* If you practice proper Food Combining as I do now, substitute a plant based pasta such as kelp noodles, spiralized yellow squash or Shiratake Noodles so you're not combining a protein (nuts) and a carb (pasta) which is very difficult to digest.
A batch of freshly shelled nuts, a little grapeseed oil, sea salt and some delicious, raw honey. Whiz together in a Vitamix (or other heavy duty blender)
and Voila!
A protein rich treat your kids (& you) will adore licked directly off the big spoon,
smeared on crisp apple slices,
or combined with your favorite jam and soft bread for a phenomenal NB&J sammie.
Fresh-as-can-be. And easily customizable! Add as much or as little sea salt as you prefer. Throw in some pecans, almonds or pistachios… add a little extra honey and some cocoa for a Reeses-Pieces affect. The possibilities are endless and always delightful. I suppose the only downside to this wonderful treat is that it doesn't last long!
Freshly made Homemade Creamy Nut Butter – it doesn't last long!
Homemade Creamy Nut Butter
Ingredients:
raw, organic (preferably sprouted) nuts such as almonds, pecans or cashews** (I usually use about 4 cups)
grapeseed oil to taste (Plus or minus 3 tablespoons per 4 cups nuts. Add as much or little to achieve your preferred level of creaminess. I err on the side of creamy as the butter will firm up in the fridge.)
himalayen salt to taste (I generally use 1/2 teaspoon per 4 cups of nuts- start with less & taste as you go- you can always add more)
raw honey to taste (I like a nice dallop per 4 cups nuts)
Method:
Add all four ingredients to your Vitamix or other heavy duty blender and blend until thoroughly combined and creamy.
Store in a glass jar in the fridge to prevent separation of the oil from the nuts.
**BONUS! Clean out blender by adding a bit of chocolate milk & 1/2 a banana. Whiz to combine. Chef's treat bonus smoothie! ok, these bonus smoothies are always happily devoured by my husband:)
Enjoy!
Creamy homemade Nut Butter ~ it never lasts more than a few days at our house!
**Update I now substitute raw, soaked & sprouted almonds, pecans, pistachios, cashews, sesame etc in place of peanuts in my nut butter because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver, associated with liver cancer and is shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts.
PS. Contrary to their name, peanuts are not true nuts, but a member of the legume family related to lentils, peas and other beans. As opposed to nuts like walnuts & almonds which grow on trees, peanuts actually grow underground which is one of the reasons they're so susceptible to molds. Their thin skins, unlike those of the hard shells on nuts, are highly permeable in the moist underground environment.
Happy Days on the James
"Happy Days on the James" by Juliane Porter (48″ × 36″ Oil on Archival, Museum Grade, Belgian Linen Canvas)
(Please click image for a better, larger view)
"Happy Days on the James" is my most recent commissioned oil painting, capturing an incredibly beautiful, fun loving family. They adore spending a fine summer afternoon splashing about under the sun on the gorgeous James River, which winds about their historic city like a strand of jewels. What a treat and honor it was to capture this fond memory for them in a stately 4 foot oil painting. Thank you, my dear friends, for the opportunity to be a part of your very special love.
Spring Spinach Pesto + a few Garden Snaps
Pesto has always been a special favorite of mine… as though its ingredients were terribly rare or difficult to prepare… it's that luxuriously delicious. Fortunately, as pre-packaged versions don't at all measure up to homemade, it's quite simple to make. Pesto can be customized to whatever is in season- or growing in your garden as the case is with me- nothing needs to be measured precisely… all you need is a trusty food processor and you're ready to go.
Last weekend Jim harvested a TON of fresh spinach from our garden, half of which I boxed into leftover stay-fresh spinach boxes I'd saved from the market (for our delicious morning green smoothie) the other half I made into an amazing Spring Garden Spinach & Chive Pesto. I absolutely LOVE spinach pesto -even better than basil or arugula versions. I made a large enough batch that we couldn't use it all immediately so I froze the bulk in ice-cube trays then popped the cubes into a ziplock freezer baggie. Great trick! Now we have Spring Pesto on hand whenever we need it- which er, seems to be every day suddenly…
Slathered on sandwiches
Tossed with a beautiful gluten free pasta
Starring in a potato salad
Smeared on gluten free toast/crackers
Tossed with grilled vegetables…
Jim… I think it's time to harvest the rest of that spinach! We're already running low on our Spring Pesto supply:)
Below, I thought I'd share a few bonus snaps (please click them to enlarge for better, larger view) from the garden which is more and more breathtaking by the day! We've been enjoying collard greens, spinach, radishes and herbs so far this Spring with lots more on the way… purple potatoes, fingerlings, peas, carrots, beets, squash, melon, zucchini, tomatoes, peppers & eggplant! My husband has created the most magnificent world of beauty just outside our kitchen door.
Spring Garden Spinach & Chive Pesto frozen in ice-cube trays & popped into a freezer baggie!
Spring Garden Spinach & Chive Pesto
Ingredients:
Method:
Enjoy!
The Land of Spinach
Deep within the Land of Spinach
Empty Spinach rows following Jim's record holding Spinach harvest… no worries, there is more growing to the right of this photo.
"Big Red", Jim's trusty wheelbarrow
Beet Greens
The Land of Beets
The Land of Carrots
Deep within the Land of Carrots
Purple Potato Blossoms ~ yes, the potatoes will be purple too!
Baby Peppers growing up near the gorgeous Land of Beets
The Land of Swiss Chard
Sun-drenched Pea
What are your favorite Springtime veggies?
Are you growing anything edible in your yard this year?
First Spring Harvest ~ Crisp, Cool Radishes!
The secret?
Store your radishes in a mason jar of cold water in the fridge where they'll last for weeks!
Crisp
Vibrant
Fresh
As beautiful to the tastebuds as they are to behold.
A delicious refrigerator snack ~ healthy, refreshing & cold!
Thank you my sweet Jim.
What are your gardening plans this year?
Fettucini with Toasted Walnuts, Parsley & Parmigiano Reggiano
Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano
Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano is one of my favorite go-to dinners when I'm short on time and in need of wholesome nutrition.
Essentially a deconstructed pesto, this satisfying meal is packed with antioxidant rich whole wheat pasta, fresh Italian parsley, a punch of garlic and the delicious, bacony crunch of toasted walnuts all topped with authentic Parmigiano Reggiano.
Total perfection in every bite!
*As always, using the highest quality ingredients possible is key. Those few extra dollars spent stocking your kitchen with the freshest, organic ingredients available will train your taste buds away from low quality convenience foods which are usually quite pricey in comparison.
Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano
Fettuccini with Toasted Walnuts, Parsley & Parmigiano Reggiano
Ingredients:
Method
Update* If you practice proper Food Combining as I do now, substitute a plant based pasta such as kelp noodles, spiralized yellow squash or Shiratake Noodles so you're not combining a protein (nuts) and a carb (pasta) which is very difficult to digest.
Enjoy!
Recipe Tested & Approved from Ellie Krieger
Homemade Nut Butters
Homemade Creamy Nut Butter
You've never had nut butter like this…
A batch of freshly shelled nuts, a little grapeseed oil, sea salt and some delicious, raw honey. Whiz together in a Vitamix (or other heavy duty blender)
and Voila!
A protein rich treat your kids (& you) will adore licked directly off the big spoon,
smeared on crisp apple slices,
or combined with your favorite jam and soft bread for a phenomenal NB&J sammie.
Fresh-as-can-be. And easily customizable! Add as much or as little sea salt as you prefer. Throw in some pecans, almonds or pistachios… add a little extra honey and some cocoa for a Reeses-Pieces affect. The possibilities are endless and always delightful. I suppose the only downside to this wonderful treat is that it doesn't last long!
Freshly made Homemade Creamy Nut Butter – it doesn't last long!
Homemade Creamy Nut Butter
Ingredients:
Method:
Enjoy!
Creamy homemade Nut Butter ~ it never lasts more than a few days at our house!
**Update I now substitute raw, soaked & sprouted almonds, pecans, pistachios, cashews, sesame etc in place of peanuts in my nut butter because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver, associated with liver cancer and is shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts.
PS. Contrary to their name, peanuts are not true nuts, but a member of the legume family related to lentils, peas and other beans. As opposed to nuts like walnuts & almonds which grow on trees, peanuts actually grow underground which is one of the reasons they're so susceptible to molds. Their thin skins, unlike those of the hard shells on nuts, are highly permeable in the moist underground environment.
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