Canning with Justopia? A Little Kitchen Mishap (or How NOT to) and a Flash Problem in the Middle of the Night!

Peppers Everywhere!

I didn’t spend any time on the network today. I had things to attend to that involved reality, not virtual reality. You know, dealing with taxes, grocery shopping, laundry, cleaning. The boring, mundane things of adult life, but they have to be done, so I stayed away from JTV until I returned home and tuned in to see what was going on. And frankly, it was just more of the same. So I headed into the kitchen to see what I could dream up to broadcast for dinner.
Hot Pepper Jelly Breakfast

Home made olive bread toast with a schmear of cream cheese and fresh, hot pepper jelly. DEElicious!

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.TV Marketing Comes to Life on

The Experiment Worked


Click on the image to enlarge it

Well, it worked on me, that’s for sure. I noticed The Human Lab Rat channel when it launched on JTV recently and saw a few people chatting about it in various rooms, but I get freaked out when it comes to seeing medical stuff and the thought of seeing a vine growing under a person’s skin well, that not only held no appeal, it held negative appeal.

Yes, I went into the room and I tried not to look at the photos in the banner, and thankfully they were kind of blurry, so I watched for about 15 more seconds and when he was at the point of showing the vine under his skin, I promptly walked out of the room and didn’t go back … until this morning.

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Mods Again, ECV Returns to the .TV world and Catching up on Recipes

Long Time


Brie en Croute prior to baking

So, it’s been a long time since we’ve talked about the JTV moderator program and how pissed off it makes me — in some rooms. Now that I have my own broadcast I can understand how easily mistakes can be made, but I don’t understand how some broadcasters allow for so much subjectivity.

I was in iJustine’s room this morning for a little while and watched as Justine did some house keeping and packing. The room was tame compared to what used to go on in there with her adoring fans, but the mod situation was the same. Anything lacking a positive, smiling tone warranted banning. I’ve got a few words for that – No the best choice of viewer management if you want to keep your audience and keep them happy. So what if someone speaks in caps for a few lines? So what if some states that they are hungry in 3 different lines in 3 different ways so that they can beat out rate limiting? If you ignore them, either by using the ignore feature on JTV or by just simply pretending they aren’t there, they will go away, but kicking or banning someone for this is just immature subjectivity.

I’m kind of sick of the argument though so it’s time to move on.

EastCoastVegas Live

While not on JTV, ECV was back on the airwaves tonight, although not on JTV — rather, he was on USTREAM. The show consisted of JTV talk and there was no video at this point, but the fans seemed very happy to have the comedy of the EastCoastVegas show back tonight. The room was full of chatters. It seems EastCoast was able to draw his fan base right over to USTREAM without missing a beat. I listened for quite a while, but had to get on the ball with my commitment to posting recent recipes, so I will have to listen in tomorrow night to hear more.


Below are a number of recent recipes. I ask that you have some flexibility with this. I am not a professional chef and unless I am baking I cook from recipes if I haven’t committed the ingredients and processes to memory, so I am making estimates on sizes and measurements and steps when writing in retrospect. For the most part, these should all work out just fine, but if you see something that doesn’t look right as you are putting the dishes together, alter it to suit your needs.

Cole Slaw

  • 1 Bag shredded or chopped cabbage or 1 small cabbage, chopped or shredded
  • 1 Small onion, finely chopped
  • 1 Carrot shredded or chopped
  • 1 Bell pepper (any color, but I prefer the sweeter red or yellow), finely chopped
  • 1/2 Cup mayonnaise
  • 1/4 Cup vinegar
  • 2 Tablespoons sugar
  • 1 Tablespoon celery seeds
  • Salt and Pepper to taste

In a mixing or serving bowl, whisk the mayonnaise and vinegar together. Add sugar, celery seeds, salt and pepper until combined. Add the vegetables and stir to combine thoroughly and let sit in the refrigerator for at least 2 hours before serving. Toss before serving.

Cream of Mushroom Soup


Cream of Mushroom Soup and Salad

  • 2 lbs. Mushrooms – I use fresh and dried mushrooms. If using dried mushrooms, re-hydrate according to package directions before continuing
  • 1 Small leek, white and light green only, cleaned well and sliced into very thin rounds
  • 2 Cloves garlic, minced
  • 1/4 Cup butter – unsalted
  • 1/4 Cup extra virgin olive oil
  • 2 Cups chicken stock – low or no salt
  • 1 -3/4 cups Beef stock – low or no salt
  • 1/4 Cup Marsala wine adds a touch of sweetness
  • 1/8 Cup white wine
  • 1 cup Heavy cream
  • Croutons for garnish
  • Salt and Pepper to taste

Heat butter and oil on medium heat in a saucepan or stockpot that you will continue cooking the soup in. Once heated, add the mushrooms. After about 5 minutes, add onion and garlic. Cook another 5 minutes, taking care not to let the onions or garlic get too dark. Once the mushrooms and onions have given off a fair amount of moisture, remove 1 cup of the mixture to a small bowl and set aside. Add the wine. Cook off some of the alcohol and reduce the liquid by about 1/3 (3 – 5 minutes). Add the chicken and beef stock and stir. Bring to a boil. Once boiling, reduce heat to a simmer and let cook, stirring frequently for 20 minutes.

Take the pot off the stove and add the cream, stirring to combine thoroughly. Return to the stove on medium heat and stir constantly until the soup has thickened. At this point, it is time to blend the soup to a smooth, creamy consistency. You may use any kind of blending device available. A hand-held emulsion blender is most convenient, but a food processor or blender will work just as well.

Coarsely chop the mushrooms you have set aside and add to the soup when done for added texture. Ladle into bowls, adding croutons as desired for a bit of crunch.

Pulled Pork Barbecue

  • 2 lbs. Pork Shoulder, cut to fit into crock pot or other slow cooking vessel
  • Dry rub mixture of the following seasonings to thickly coat the pork
  • Salt
  • Pepper
  • Brown Sugar
  • Cayenne Pepper
  • Paprika
  • 1/2 Cup wine vinegar
  • Water to just cover the meat
  • Barbecue sauce of choice to cover and flavor finished pork

Cook in crock pot or slow cook on the stove for 8 hours. If using a stovetop method cover the pot and be sure to check every 20 – 30 minutes to ensure the moisture has not cooked off too much. You will want to keep the meat covered in liquid throughout the cooking process.

Check the pork to see if it falls apart when a fork is inserted into the meat. When done, pull the pork apart by using two forks and working in opposite directions. Once all of the pork has been pulled, place it in a ceramic baking pan. Pour desired barbecue sauce over pork and place pan in oven at 350º for about 45 minutes, or just to cook through with the sauce and to create some crunchy bits.

Once done, the pork barbecue is ready for serving and when cooled, can be stored in the freezer.

Potato Salad Mediterranean Style

  • 1 Potato, boiled and tender
  • 1/2 Onion, thinly sliced
  • 1 Egg, quartered
  • 2 Sprigs parsley
  • 1/4 Cup extra virgin olive oil
  • 2 Tablespoons vinegar or lemon juice
  • Salt and Pepper to taste

Place olive oil in bowl. Whisk in vinegar or juice until thickened. Add salt and pepper and combine.

Compose salad on a plate. Place the potatoes first adding the rest of the ingredients in layers. Dress the salad.

Brie en Croute

  • Puff Pastry Dough
  • Ripe Brie Cheese
  • 1 Egg, slightly beaten
  • 1 Teaspoon Water

Roll dough large enough to cover cheese with a slight overlap. Encase the cheese in the dough and seal to prevent cheese from leaking out. Whisk egg and water to create egg wash and brush over pastry-enclosed brie before putting into a 350º oven for 20 minutes, or until golden brown.
Banana Bread with a Chocolate Chip Twist


  • 3 – 4 Ripe bananas
  • 1/4 Cup melted butter
  • 1 Cup sugar
  • 1 1/2 Cups flour
  • 1/4 Teaspoon salt
  • 2 Egg, beaten
  • 1 Teaspoon baking soda
  • 8 Oz. Semisweet chocolate chips
  • 3/4 Cups chopped pecans or walnuts reserving 1/4 cup for top of bread

Add Bananas to electric mixer and mix until bananas are mashed, but with some chunks remaining. Add remaining ingredients at the same time and mix until thoroughly blended. Add chocolate chips and stir into batter adding nuts at the end..

Butter a loaf pan and pour in batter. Add reserved 1/4 cup of chopped nuts to the top of the bread before placing on a baking pan in a preheated 350º oven for 55 – 60 minutes or until a toothpick stuck in the middle of the bread comes out clean. DEElicious!

Blue Cheese Gougeres – Cream Puffs


  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon Essence, recipe follows
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature
  • 1/4 pound blue cheese, or other creamy blue cheese
  • 1 Tablespoon Paprika
  • 1 Tablespoon Oregano
  • 2 Teaspoons Oregano
  • 2 Teaspoons Thyme
  • 1 Teaspoon Cayenne Pepper

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.


In a large saucepan, combine the milk, butter, salt, black pepper, spices and seasonings over medium-high heat. Bring to a boil, and then remove from the heat. Add the flour, and stir constantly with a large wooden spoon to incorporate, about 1 minute. Return to medium-high heat and cook, stirring constantly, for 1 minute. Remove from the heat and add the eggs 1 at a time, beating well after each addition. Add the cheese and beat until mixed well and a slightly soft dough forms.

Pipe the dough through a pastry bag onto a the parchment paper lined baking sheet. Bake for 10 minutes, then reduce the temperature to 350º degrees F, and bake until golden brown, about 20 to 25 minutes.

If desired, you can pipe various fillings into the gougeres. Salmon mousse would be a DEElicious addition.

Rebroadcasting and Fake Broadcasting

Wrestling to the End

ECV has been gone for weeks now and there apparently has been an announcement that he will be moving to USTREAM. I wonder if the law of diminishing returns might be against him though in terms of who will follow him over. It is going to be very interesting to watch to see how the transition plays out.

We saw something interesting, although not so much fun if you ask me. A lifecaster was dressed up like ECV and was trying to do an ECV style show with the schtick and comedy that ECV has provided on JTV for a number of months now. I’m not sure how successful he was, but I’d imagine he will have another go at it tomorrow so we will see how many people return for an encore.

Copyright Infringement?

Someone made note that iJustine was in a bar and was rebroadcasting a mixed martial arts match that was being played on PayPerView. While I could care less about sports, especially a sport that involves sweaty guys flipping and flopping all over each other, the turmoil that iJustine’s camera being pointed at the television monitor for a little while caused quite a bit of JTV drama tonight.

I don’t know if she realized what she was doing. If she did, I am not sure what she hoped to gain from it, but I was in her room a couple of hours earlier when she was saying it was a Saturday night and she had nothing to do and needed to think of something fun.

I don’t know about you , but for some reason I just don’t see Justine scratching her head and saying – “GEE! I just thought of something terribly fun to do tonight. I want to go to a mixed martial arts match and take my lifecasting setup and rebroadcast it illegally! Yeah, that’s a great way to spend my Saturday night

I left to do my broadcast, but by the time I came back she was headed into the bar and I headed to other channels. When I heard the flap about her rebroadcasting and how people wanted her banned, that caught my attention and I stuck it out on the ECV impersonator’s channel and watched as people offered all kinds of opinions about what is and is not legal to broadcast while lifecasting. I, for one, do not believe it is legal to broadcast music that you do not have express permission to broadcast even if you did pay for the CD or Single. My understanding is that this does not give you permission to do anything other than listen to it yourself or to make copies for yourself.

Playing it on JTV is rebroadcasting the music and it is not legal. I have used music for my podcasts, but as was explained to me, the law allows for broadcast of 15 seconds or less or when you have permission. I use and Apple’s GarageBand demo music for these purposes. I think the law is a bit confusing and it might help if the Terms of Service were a bit more specific to mitigate mistakes in broadcasting.

What I did find interesting was that people were going into iJustine’s room to report her, but she never dropped off the bar leading people to speculate about whether she has some kind of JTV protection. Today, at 2am, it’s just not that important to me. We have seen other lifecasters broadcast PPV sports events and either not be shut down to return after being shut down. Rehashing something for long stretches of time is boring. So I move on.

Should it be permitted, probably not. Should a lifecaster make it his mission to go on and on about the issue well after the person broadcasting the illegal content has ceased? No, probably not. But, like everything else with JTV, we have the ultimate power — we can close our browsers and move on.

The Morning After

NOTE:  Wordpress is not playing nicely this evening so this post is short and incomplete.img_3759.jpgOctober Sunset in Virginia  ++I thought that after Hollywood woke up and read their copy of the L.A. Times this morning we would see an onslaught of people rushing the gates to stream their lives live to the internet.  But at 7:00 EDT tonight there are 1020 viewers reported on the site and a /list shows 1239 rooms currently available in IRC.  I was never very good at math, verbal skills were my thing, but I can manage this one.  If all rooms were active right now, that would add up to less than one person per room.  Ok, so it’s not likely that there would be 1239 channels concurrently streaming video, but I like to play with the thought++img_3778.jpgChimichanga and Chili Rellenos++Fans Go GlobalI made a few new friends this week.  One is Carlos of CarlosTV.   I had no idea he was a fan of this blog or my channel until just yesterday when I was hanging around in Emma’s channel.  Emma is another new friend.  Well, Carlos popped in and struck up a conversation with me. He noted that he loves reading the blog.   So much so that he put up Living the Justopian Life under the Blog link on his channel.img_3766.jpg Roasting the chili for the Rellenos++ This afternoon he was telling me that he has figured out the viewer count reporting for his room and it’s one that I found very interesting. He said that there are viewers that can not chat because they don’t speak English. See, Carlos is from Brazil and there is no Portuguese option in the sign up area of JTV. It makes sense. Realizing the need to include language support for such a small enterprise comes with time and a better understanding of who your audience and/or users will be.  It’s also a hell of a lot of work.  So Carlos plans to write up a FAQ with photos to help guide Portuguese speakers to sign up and be able to come in and chat.JTV is not just a community, it is a global village.  We, the citizens of this global village seem to experience the same kind of joy and heartache, drama and elation, discomfort and happiness that people in a 3D village encounter, but someone it seems to be a little more pronounced in the digital world.  Do you agree? 

Age, Quiet JTV Weekend, a Word from Dad and Justopia’s Imminent Return

NOTE: For those of you asking, I will be returning home tomorrow evening. I plan to be online live just as soon as I unpack, put some laundry in and power up the laptop! I am really very excited to get back to my “normal” JTV life! This walking on eggshells thing all week as been difficult, to say the least.

Do I Care?

To go with bagels, bialys, lox, cream cheese, kippured salmon, herring salad, and more

None are so old as those who have outlived enthusiasm. Henry David Thoreau

It looks like GGJeffy’s poll caused a little stir with fellow poll choices. Ashley and Amber were not thrilled with the results of the poll, or perhaps the poll in general and the banner pointed to a link in the archives to their response to the poll.

I poked my head into JTV for a few minutes this afternoon between breaking the fast and watching a movie — The Seventh Seal. Wow, what a tough movie to sit through — an Ingmar Bergman movie in Swedish with subtitles. I am still not sure I “get it.” Anyway, when I logged on, I first checked the blog and there were a couple of interesting things. I was on the front page of WordPress again, which makes me happy, although again, it did not bring in many more hits. And there was a comment about the Dealer channel being competition for Justopia_live. Between being called an “old lady” and having sudden competition, I was feeling a bit unsettled.

A Challenger?

I received mail and a comment on the blog about the Dealer Channel and my new “competition.” As my wingman always says — “I ain’t scared.”

Always Room for Dessert — (purchased)

I checked into the Dealer’s channel and he was in a nice kitchen on the phone and cooking what people in chat said was macaroni and cheese. I did not have sound, but he had over 80 viewers and some were going a bit nuts about his culinary skills. I tried to suggest he make a béchamel sauce, that this is the only way to keep the cheese from seizing up. But I don’t think I made any headway and I was busy so I left. I think I will make Mac n’ Cheese for the show one night this coming week. It seems to be a dish most people enjoy and rather than that horrid “orange powder” stuff, we will create something with some pop, a bit out of the ordinary, but starting with the basic recipe so people understand just how it’s put together and how easy it is.

I just checked into his channel again and he’s still got a lot of viewers and is chatting with them. He smiles, engages viewers and seems to have fun. But competition? Stick with me, and I promise you in the days to come you will see great things coming from my kitchen. 🙂

Parent’s Advice

My father once told me that the only way to make money in this country was to sell something. I thought he was correct then, and still think he’s correct, but although I have always been very good at selling, I have to really believe in a product to push it. Well, today he took me by surprise. We were sitting around the holiday table talking about a variety of things; The Daily Show, Curb Your Enthusiasm, The View, Ellen, and Oprah and he piped up and said, “You have to be on television to make any money now. People think any schmuck on TV is important and it works!” I was about to open my mouth and disclose to the 5 people at the table with me (all family) all the details of my JTV life, but I took a deep breath, put a little more kippered salmon on my plate and shut myself up with food.

Whew! Close call!