A Fernandina Fancy - Amelia Island Kindness

Talk about welcoming - While doing a book signing at Sea Jade's old Florida souvenir shop on Centre Street on Amelia Island, Florida, my eye caught sight of this bench.  Just look at the pillows kindly placed there for the comfort of strangers.  Since the bench is out in front of Corner-Copia gift shop (210 Centre Street), right beside Sea Jade, I assume the nice Corner-Copia proprietors placed them there. No matter who did it, the gesture was pure small town American and I wanted to share the sweetness of it all with you. -jmm

Goodbye Lie Diaries - Belleek Irish Pottery - Miss Ella

Late 1800s

Fernandina on Amelia Island, Florida

Miss Ella writes: We just had a package delivered. My sweet sister-in-law, Katie Lawrence from Washington, D.C., sent Michael, well really the whole Dunnigan family, a lovely biscuit barrel, covered in hand painted shamrocks for St. Patrick's Day. It is made by the Belleek Pottery Company. I have heard nothing but delightful things about them and everything is true. This jar is so lightweight and delicate, how did it make it to our doorstep without a

*Miss Ella

chip or crack? You have to know, Grandmother Peeper will claim it as her own the moment she spies it. That is fine with me because she will keep it filled to the rim with her delightful biscuits. I must dash off a note of thanks to Kathleen, next thing.

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Present Day
Fernandina Beach, on Amelia Island, Florida

Jane Marie writes: Imagine my surprise when I first heard of the Irish pottery given to you in your time.  I, too, was recently gifted with the very same biscuit barrel!  I don't know its origins as it was presented to me by relatives who don't know its origin either.  They were readying a family home for sale, discovered this and thought of me.  If I've never mentioned it, the Irish is alive and well in me.
     Hmm ... Since my family doesn't know its origin, might it possibly have belonged to the Dunnigan clan from your day and got somehow separated from your family to end up in mine? Oh, I like to think that.  By jingo, that is just what happened.  I'm sure of it. Well, pretty sure.  Anyway, I like the idea and will tell the tale.
     I did a bit of research on Belleek Pottery and found the factory opened in County Fermanagh in Ireland in 1857 in the village of Belleek. According to their website at www.belleek.com/, it is Ireland's oldest working fine china/pottery factory. Their process takes 16 people to handle each new piece.  If there is a flaw of any kind, it will never be sold. Thus, perfection is their watchword.
     Watch this video to see how they do it: Belleek Pottery Made in Ireland  

HAPPY SAINT PATRICK'S DAY

from The Dunnigans of

The Goodbye Lie Series  

and Jane Marie Malcolm and Family‎

*Miss Ella is the matriarch of the fictional Dunnigans  on Amelia Island, Florida. Known for her grace and kindness, she is the culinary supervisor for Aqua Verde Passenger line, the family business.

Goodbye Lie Diaries - Nora's Anytime Breakfast Wedges

Late 1800s, Fernandina on Amelia Island, Florida

    

Nora writes:  My friend, Isabella, lives in town on Ash Street in the yellow cottage with the blue and white striped awnings.  Her mother has a statue of a pug dog on the front porch by the door.  Well, she brought these Breakfast Wedges

Nora

to our Sunny Ladies monthly tea.  They were very filling and delightful.  Isabella was happy to share her recipe with me and she gave me permission to share it with Jane Marie’s friends.

     By the way, Isabella is forever telling me how fortunate I am to play a role in Jane Marie’s novels. I told her that being Breelan Dunnigan’s first cousin who lives next door certainly helps, since Bree is the heroine in The Goodbye Lie.  I also told her that  if she lets Jane Marie know about a particular adventure in her life, perhaps she, too, might become a character in The Goodbye Lie Series or another of JM's writings.

     Now, I’ve told Jane Marie how to make this recipe and, as she often does, she has translated it into her modern products and culinary practices, which I find fascinating.  To think one can make bacon in this machine called microwave and not get attacked by spitting grease from the iron skillet, well, it is a wonder to me!

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Present Day, Fernandina Beach on Amelia Island, Florida

     Jane Marie writes:  Thank you, Nora.  I honestly enjoy making the very same or as close to the same recipes that you make in your time.  Not only do we live on the same Amelia Island with the same beach, the same streets, the same buildings, the same vegetation, the same weather conditions, etc., but through the magic of these electronic Goodbye Lie Diaries, we can eat many of the same foods.  Rather than me only hearing your whispers in my ear and seeing your escapades in my mind's eye as I walk the shoreline, I can taste the breakfast foods, meats and desserts that you prepare. It brings us even closer, if that’s possible. Thank you, Nora, and please thank your friend, Isabella.  Perhaps Isabella may appear between the pages of one of my books.  Perhaps …

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Nora’s Anytime Breakfast Wedges

You'll need:

• 1 16.3 ounce of Pillsbury Honey Butter Grands    with flaky layers( 8 biscuits)
• 8 slices crisp bacon (Publix brand fully cooked hickory smoked- I only purchase this when it’s Buy One, Get One Free, but I love the convenience of microwaving it.)
• 4 eggs- scrambled
• Cheese- 4 slices, ½ slice per biscuit, folded in half to fit biscuit or use shredded cheddar cheese
• Parchment paper on cookie sheet

 Procedure:

• Gently pull each of the eight biscuits apart in half horizontally, top and bottom, not side to side.   Lay them out on the parchment paper.
• Scramble the 4 eggs adding a teaspoon or so of water before stirring in the pan.
• Microwave the bacon, saving enough for the Breakfast Wedges, you big pig!  I’m talking to myself, here.
• Spoon the scrambled eggs onto the center of the 8 biscuits, trying to keep the biscuit edges exposed. 
• Top each with a piece of bacon, broken in two.
• Top the bacon with cheese. 
• Pinch the edges of the top and bottom biscuit together, letting the bacon poke out if you like.   
• With a fork, score the edges to make them pretty.  Also with the fork, poke a hole in the top.
• Bake at 350 degrees for 15 minutes until golden brown. Cut each biscuit into quarters or wedges.
• Pass your favorite sauce, if desired: ketchup, ranch dressing, salsa
•  You can use ham instead of bacon, of course, and add mild green chilies for a Mexican flavor or seeded tomatoes with Italian spices.
• Get creative!

24 Hour Salad

Aunt Suzie's 24 Hour Salad is always a hit.  There are many versions of this layered salad, but I use this one because I first had it many years ago at my sister-in-law's house.  Thank you, Aunt Suzie! 

You'll need:

1 large glass bowl so the layers are visible
1 bag of your favorite mixed greens or shredded head of lettuce
1/2 cup green pepper
1 can drained and sliced water chestnuts (optional)
1 box or bag frozen green peas

Layer the above ingredients. DO NOT MIX

2 tablespoons sugar
2 cup of mayo
Mix and spread over top of greens.
1/2 cup grated Parmesan cheese- sprinkled over the mayo

Garnish with:
1 or 2 sliced eggs
cherry tomatoes- sliced in half or whole
bacon bits
green onions
radishes- sliced

Use whatever you like to make it look pretty.  Cover and refrigerate for 24 hours then serve with pride.

Thank you, Aunt Suzie.  Enjoy! -jmm