Jules’ 50th Birthday – A LOT to Celebrate

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By: Jeff (Jules’ adoring husband)

jules in the kitchen 2020

Talk about a recipe for awesomeness! Fifty years ago on November 22, all the best ingredients and circumstances came together and were perfectly blended into what many believe (present company included) was truly a heaven-sent angel. I hope you’ll take a minute to leave a comment on this fabulous ‘recipe’ that is Our Jules. I thought this recipe medium was appropriate, for our indefatigable recipe-writing, community-moderating, champion-of-all-Gluten-Free-Folks Jules. It doesn’t have to be long, but wish her well in this ‘different’ year where we couldn’t throw her a 50th Birthday Bash if she’d allowed it. 

So give this inimitable concoction we call Jules your birthday-greeting/review in the comment box below. Thanks in advance!

INGREDIENTS:

Mix equal parts:

    • Love

    • Empathy

    • Honesty

    • Caring

    • Commitment

    • Sense of Humor

    • Intelligence

    • Ethics

    • Morality

    • Endless Energy

    • Creativity

    • Integrity

    • Transparency

    • Humility

 

DIRECTIONS:

Mix ’em all up, let sit for 9 months, marinate until angel wings begin to form. Enjoy!

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IN 2023 FOR THE 7TH TIME!

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  1. Happy Birthday, your flour has made baking in our celiac family a joy! Don’t ever have to worry if a new recipe will “turn out”. Thank you for all you do for celiacs. Yours is the only flour I use.

    Reply
  2. Happy Birthday, Jules! 50 looks good on you. Not sure how you aren’t as big as a barn constantly making all these yummy treats of yours! Hope your special day is amazing.

    Reply
  3. Happy “Fabulous 50th” Birthday Jules!!! 🥳 I am not GF, however I have extended family who are. YOURS is the ONLY GF flour I use for them. Baking for others has revealed some GF favorites I bake regularly; GF pull-apart rolls, scones, blueberry buckle just to name a few.

    Enjoy your fabulous fifties, sultry sixties are ten years away!

    Happy Birthday! ❤️

    Reply
  4. Happy Birthday 🎂 Jules! You are a wonderful person and I truly love all your products! (So does my tummy.)
    Hope you enjoy your 50th!
    Love, Faye

    Reply
  5. Happy birthday, Jules. And thank you for all you do for the gluten free community. All your hard work makes living our lives so much easier. You are truly appreciated. Enjoy your special day.

    Reply
  6. Best Recipe!! Happy Birthday!! Thanks for sharing all your recipes with us! Love your flour and I tell everyone about it!! Thank you!!
    Andrea

    Reply
  7. Happy Birthday Jules,
    You have been such an inspiration to me and a godsend for navigating my GF lifestyle. I hoping your day is completely amazing.

    Reply
  8. Happy 50th, amazing – how time flies, isn’t it. Since I am 30 years older, my time has really flown. Your time will go well as you are doing something you enjoy and love, time will fly by but it will be enjoyable. I really enjoy your recipes and videos. Keep on trucking. Gluten Free is good for me and all Celiacs.

    Reply
  9. Happy 50th birthday Jules! What an exciting milestone to reach. Count your blessings and natural gifts instilled within the genuine person you are. Thank you for all your delish recipes you send out to folks like me. You’re entering the 50’s as I Am enjoying my final year of the 50’s.
    Make it a great day/year
    Maggie

    Reply
  10. I recently turned a half century as well! We will never, ever forget this milestone birthday during a pandemic!

    Thank you so much for quitting your law career and venturing into this world of gluten free baking and advocacy. You have made an incredibly positive impact on so many lives!

    I hope your birthday is grand and that you take some time to RELAX and get spoiled rotten!

    Reply
    • Happy Birthday Ms Jules. I have only recently become a fan and I love your all purpose flour, pizza dough and the other wonderful products. You have made a lot of people happier because they can now enjoy breads again. Keep up the fantastic job and have a wonderful birthday.

      Reply