EPISODE II Spoonful: is a cupful we're behind the bar! at Joe's Bar spicin' it up

There are instances in life, and on photo shoots, and after interviews where one just grabs for the bottle of Abolsut Peppar and shows the nation one reason why South Bass Island puts the spice in life. We were sent to Joe’s Bar to uncover the lowdown on their twist to a tomato based favorite. The Bloody Mary mix is homemade and includes some worcestershire sauce…

“…and I’ll say the drink has some horseradish but I’m not saying anything else,” manager Marissa Petroff plays up the mystery.

Before grabbing the bottles, pouring, mixing and adding garnish to the mid-day-meal-in-a-cup we sat down and spoke with one of the co-owners islander Brad Olemacher.

The televised broadcast of Josie in Paradise will be determined in October as emergency crews work to restore power and water to South Florida and the Florida Keys. The regularly scheduled program time is 9:30 p on AT&T U-Verse WEYW Channel 19 airing from Key West to Boca Raton. You can always watch here and nationwide on the Ohio X5 ROKU channel. 


Apple Dip Ups the Ante Hey Shuga! sweetness of sugarcane

Apples are oh so in. The calendar reads they are the seasonal fruit and to chop’em, slice’em, bake’em, cover in caramel and nut topping, or bask in the glory of the detoxifying elements and eat them plain or simply coat the slices in cinnamon.

Whatever you do, don’t serve them up with plain Jane peanut butter, the apples long time evident protein partner.

Here’s an equally as healthy of a dip to decorate the slices with for anyone who can’t go about their affairs without the crutch of chocolate and who wants the pleasure of all of that peanut butter protein.

img_08991Take a tablespoon of coconut oil and melt in a pan on the stovetop. Take a large spoon and add your favorite all natural creamy peanut butter. I didn’t measure because measuring peanut butter is as fun as … (insert a task you dread here). Stir, stir, stir and grab a regular sized spoon and add the unsweetened cocoa powder. I splashed in about a teaspoon of vanilla and I added a splash of this unrefined, vegan friendly, gluten free sweetener I snagged at the grocery store.


Hey Shuga! A Balanced Sweetener for a Balanced Life made from the sweetness of the sugarcane, the warmth of the Caribbean, and the passion of hard working people.

The sugarcane blasts the bitterness of Hershey’s Unsweetened Cocoa without having to add chocolate chips. I melted all of the ingredients together and then stirred in Bob’s Red Mill Old-Fashioned gluten-free, Kosher certified, vegan rolled oats (about 2/3 Cups) until the compactness of this chocolate concoction was consummated. If you opt out of oats unsweetened coconut flakes will create a neat consistency.


I served up one generous spoonful of the deceptive snack with the slices of half of an organic Fuji apple. You can adjust the amount depending on the horde of hungry individuals around.


Josie is an award-winning journalist and healthy eating enthusiast.

Bucci Busys one local Barista breakfast staple made at Leigh Ann's Coffee House

Ordering a Starbucks in the Florida Keys is simply sinful. That company is headquartered on another ocean located two time zones away. On the sub-tropical islands south of Miami Cuban and Caribbean cuisine; and, as in this case coffee, reign. At Leigh Ann’s Coffee House on Key Colony Beach the baristas are busy taking orders of cafe con leches and making shots of bucci. We go back behind the counter and start grinding the beans.

Relax with an 88 Relaxer behind the bar at Marker 88 Restaurant Gulfside

There’s a drink being made and served up to patrons from as far away as Canada at this local Florida Keys establishment in Islamorada. The drink is called the 88 Relaxer and is made with infused-spiced rum, plenty of fruit juices and a host of other
islandy-ingredients. Whether you’re on the property for breakfast, lunch or the world-renown sunset, this cocktail puts the Caribbean in anyone’s Caribbean vacation.


Cooking with Chef Carl at home in the Florida Keys

Chorizo oil, crab and couscous can take the most basic chicken breast and turn the poultry cut from bland to delectable.

Marathon High’s culinary instructor, Carl Stanton and I get crankin’ in the kitchen to show you how to make Chicken Roulade with couscous, chorizo oil, guava, habanero and a rum butter sauce.

These flavors are oh-so Caribbean and oh-so delicious for dinner.