Year: 2016

Genevieve the Giraffe

/ Jodi / 60 Comments
Genevieve the Giraffe - Watercolor 10x11 300lb Fabriano Artistico

Genevieve the Giraffe – Watercolor 10×11 300lb Fabriano Artistico

I’ve been wanting to do a watercolor painting of a giraffe.

Not sure why.

I’m hankerin’ to do an elephant too…

Must be all this back to school  reflection and memories of field trips to the zoo….

Unless you can think of a better reason!

Anyway, I went in search of an image on the web to paint from, and I ended up coming across a nice little tutorial from Alison at Eastwitching, and gave it a go.  Here she is.  I’ve named her Genevieve.

Genevieve the Giraffe.  Isn’t that a lovely name?

Alison does lovely whimsical animals that many of you may enjoy.

Thanks for the tutorial, Alison!  It is so lovely when artists share their tips and tricks and talent.  I appreciate you!

Cheers & Hugs,
Jodi

 

Sprinkled with a Dash of Melancholoy

/ Jodi / 59 Comments

Morning Ride Home Fog 1

It’s that time of year…
that bittersweet time.

You can just feel it…
There’s a  nip in the air.

You can hear it…
The crickets croon.

You can smell it…
Drying leaves and withering grass.

There’s that knot in the stomach…
not sure if it’s nervous or excited.

It’s an ending…
but it is also a beginning.

Carefree days are left behind…
Structured schedules begin.

It’s brand new shoes…
and choosing just the right first day outfit.

It’s shiny new binders…
and backpacks with lots of compartments.

It’s one-subject and three-subject and five-subject
multi-colored spiral notebooks.

It’s freshly sharpened pencils…
and pens in red, and blue and black.

It’s fresh new crayons and assorted colored pencils…
and highlighters in neon shades of yellow and pink and green.

It’s the anticipation of seeing old friends
and the hope of meeting new ones.

It’s new teachers, new subjects, new classrooms…
It’s squeaky clean blackboards with fresh sticks of chalk.

It’s time to secretly pass notes
with important messages

like “Do you like me? Yes or No
Circle One”

It’s waiting with the neighbors at the bus stop
and sharing seats times three.

And then growing old enough
to be too cool for the bus.

It’s apples for teachers
and pictures with bus drivers.

It’s back to school time –
Can you feel it in the air?

And even though it’s been
quite a few years

since I sent my boys off
with ambivalent feelings of sadness and pride

and even more since it was me as that little girl
with butterflies of anticipation, fear, and excitement

I still get that feeling
this time of year.

Sweet joyful memories…
sprinkled with a dash of melancholy.

I can’t be the only one
that feels this way.

Cheers & Hugs,
Jodi

 

Daily Prompt:  Learning

Creamy Cauliflower Risotto and Garlic Rosemary Lamb Chops

/ Jodi / 33 Comments

Creamy Cauliflower Rissoto and Lamb Chops

Last Sunday, I was in the mood to be creative in the kitchen, so I decided to tackle the rack of lamp chops I recently purchased and do something interesting with a head of cauliflower I had.

For the lamb chops, I rubbed them with a simple mixture of fresh rosemary, garlic, salt and pepper and marinated them for 4 hours in the fridge.  When we were ready to eat, I simply pan seared them about 2 minutes on each side in a hot skillet with olive oil.  They turned out amazing!

lamb chops and creamy cauliflower risotto

Here is the recipe for the Creamy Cauliflower Risotto.  I have to say… I absolutely LOVED it!  A little more work than simply roasting cauliflower or mashing russet potatoes, but if you have the time and the inclination, it is SOOOO worth it!

Add some fresh greens, and you have a meal fit for royalty!

Hope you will give this a creative cauliflower recipe a try!  You won’t be sorry.

Creamy Cauliflower Risotto

  • 1 head cauliflower, cut into florets
  • 3 Tbsp. olive oil
  • 1 large onion, chopped
  • 1/2 cup chopped sweet red, yellow, and/or orange peppers
  • 4 cloves garlic, minced
  • 1/3 cup white wine
  • 1 cup chicken stock
  • 4 Tbsp. butter
  • 1 cup freshly grated Parmigiano Reggiano parmesan cheese
  • 1/4 cup Greek yogurt or sour cream
  • Salt and pepper to taste

Directions:

Finely chop cauliflower florets until it reaches approximate size and texture of rice.  (You can use a food processor if you like, but I did not.)  Set aside.

Heat olive oil in a large sauce pan.  Saute onions, peppers and garlic until caramelized.

Add white wine, and cook for 1 minute.  Add cauliflower “rice” and chicken stock.  Cover and cook on medium for about 10 minutes.

Add butter, and continue to cook for another 5 minutes without lid, allowing some of the liquid to evaporate.  Stir occasionally.

Once the cauliflower “rice” has thickened, stir in the Parmigiano Reggiano cheese.  (There really is no substitute for this BEST Parmesan cheese!)  Remove from heat and add Greek yogurt or sour cream and salt and pepper to taste.  Blend with immersion blender to desired creamy consistency.

Enjoy!

Cheers & Hugs,
Jodi

*Recipe slightly adapted from GlutenFreeFix

Sign, Sign – Everywhere a Sign

/ Jodi / 45 Comments

enjoy the little things sign

My daughter-in-law, Colleen, has been on a roll making fun signs for our McKinneyX2Designs ETSY shop!

just roll with it sign

We are also feathering the nest preparing for

our nest sign

the joy of our little one’s arrival in a few months.

joy

And who is ready for Fall?  With pumpkins and hayrides…

pumpkins and hayrides sign

and time in the kitchen…

fresh baked pies

fresh milk sign

fresh eggs sign

or end of summer ice cream cone treats…

ice cream

and long, lingering bubble baths.

hot baths

I love all these sweet signs and wanted to share with you.

Always stay humble and kind sign

If you or anyone you know would enjoy any of these in their home or find them a great gift, be sure to check out our shop:  McKinneyX2Designs.

I also have some original watercolor artwork, as well as prints

pink abstract watercolor

and greeting cards.

flamingo cards

Happy Sunday!

Do something you love, and cherish the moments.

Cheers & Hugs,
Jodi

A Beautiful Hello

/ Jodi / 31 Comments

summer phlox

I smiled at you,
and I said “hello.”

You smiled back,
and we both continued on our way.

When we crossed paths again
in the next aisle of our local supermarket

you stopped me,
and you looked directly into my eyes,

and you told me
I was the most beautiful person you have ever seen.

I looked back at you
more than dumbfounded.

I am clearly not the most beautiful person
even in the supermarket that day

let alone being bestowed such an honor
as the most beautiful ever.

I told you
I am sure you are mistaken.

You said, “Oh no,”
I’ve seen many.

I’ve lived a lot of years,
and I have seen my fair share of people.

These days, I rarely encounter
anyone who even notices me passing by their way

let alone one who looks me in the eyes and smiles
and genuinely greets me.

You are the most beautiful person
I have ever seen.

I will never forget you
though many years have passed.

My skin is becoming more like I remember
thinking yours was.

You made my day.
You made my week.

Heck – let’s face it –
You made my year – maybe two.

I am still far from the most beautiful,
but you made me realize

beauty is so much more
than the physical appearance.

You – sweet, gentle man
may be the most beautiful person I have ever seen.

You impacted me so deeply
and so profoundly.

You taught me a lesson
I have carried with me through my life.

A lesson that has carried me through times
of darkness and doubt.

Beauty can take on many forms
and be seen through different lenses.

Sometimes beauty is a simple, sincere
“hello.”

 

Cheers & Hugs,
Jodi

Friday Night is Pizza Night

/ Jodi / 49 Comments

pizza 2

Friday night is often pizza night at our house, and although we often order in, sometimes we make our own homemade pizza.  It really is a fun way to get the whole gang engaged in the kitchen, and allows everyone to make their pizza just they way they like it.

pizza 1

This is a great, quick and easy fool-proof recipe for dough that you can top with any toppings you like.  It can be made ahead or right when you are ready to eat.

pizza3

One of my favorites is to spread roasted garlic on the dough, top with fresh mozzarella, fresh basil, and fresh tomatoes.  Sometimes simple is the best.

Other times, we spread with tomato sauce and top with pepperoni, crispy crumbled bacon, sauteed onions and peppers, mushrooms, banana pepper rings, and/or black olives.

The only rule is the cheese MUST be fresh sliced mozzarella – no pre-packaged, shredded cheese allowed.  There simply is no comparison.

What is your favorite pizza topping?

Homemade Quick & Easy Pizza Crust

Ingredients:pizza 1

  • 1 (.25 oz) pkg active dry yeast
  • 1 tsp white sugar
  • 1 cup warm water (approx. 110 degrees F)
  • 2 1/2 cups all purpose flour
  • 3 3/4 tsp. baking powder
  • 3/4 tsp. salt
  • 2 Tbsp olive oil
  • 1 Tbsp corn meal

Directions:

Dissolve yeast and sugar in warm water.  Let stand 10 min.

Stir in flour, baking powder, salt, and oil.  Combine well by kneading until smooth.  Let set for at least 5 min., or up to several hours.

If you have let the dough rise, punch down.  Stretch and toss or roll dough out onto baking stone or pizza dish sprinkled with corn meal.

Spread with desired toppings and bake in preheated 450 degree F oven over for 15 -20 minutes.

Enjoy!

Cheers & Hugs,
Jodi

Full Moon Musing

/ Jodi / 56 Comments
full moon august 2016

Full Moon, Mars, PA, August, 2016

Full moon musing
illumination of the night

Casting your glow
amidst the ambiguity

searching for clarity
through the unseen

providing a glimpse to
unravel the mystery

transforming darkness
to reveal the light

full moon musing
magic of the night.

Cheers & Hugs,
Jodi

Perspective

/ Jodi / 45 Comments
mushroom 0816

Mushroom in the Yard – Mars, PA – August 2016

Sometimes
we need to look
at things
from a
different
perspective.

 

Cheers & Hugs,
Jodi

Big Magic & Intracranial Jewelry-Making

/ Jodi / 79 Comments
abstract pink floral watercolor 10 x 14 Arches 300 lb cold press

abstract pink floral watercolor 10 x 14 Arches 300 lb cold press

I have been so inspired lately by a book I am listening to on Audible during those precious 30 minutes a day I spend on the elliptical or treadmill early in the morning at the gym.  Big Magic: Creative Living Beyond Fear, by Elizabeth Gilbert (author of Eat, Pray, Love) was recommended to me by Dawn, a blogging friend who shares her own beautiful creativity at Petals. Paper, Simple Thymes.  I am so glad I took her advice and got it!  And it is such a joy to listen to it read by author Elizabeth herself with all the passion and inflection she adds throughout.

I want to share an excerpt with you that hit a chord with me the other morning (and there are many of these!)  During this excerpt, Gilbert is sharing about a time she interviewed musician Tom Waits for GQ Magazine.  I loved everything he had to say to her and she wrote about him, but I want to share this little piece in particular:

“Over the years, Tom Waits finally found his sense of permission to deal with his creativity more lightly – without so much drama – without so much fear.  A lot of this lightness, Waits said, came from watching his children grow up and seeing their total freedom of creative expression.  He noticed that his children felt fully entitled to make up songs all the time, and when they were done with them, they would toss them out ‘like little origami things, or paper airplanes.’  Then they would sing the next song that came through the channel.  They never seemed to worry that the flow of ideas would dry up.   They never stressed about their creativity, and they never competed against themselves; they merely lived within their inspiration, comfortable and unquestioning.

Waits had once been the opposite of that as a creator.  He told me that he’d struggled deeply with his creativity in his youth because – like many serious young men – he wanted his work to be better than other people’s work.  He wanted to be complex and intense.  There was anguish, there was torment, there was drinking, there were dark nights of the soul.  He was lost in the cult of artistic suffering, but he called that suffering by another name: dedication.

But through watching his children create so freely, Waits had an epiphany: it wasn’t actually that big a deal.  He told me, ‘I realized as a songwriter, the only thing I really do is make jewelry for the inside of other people’s minds.’  Music is nothing more than decoration for the imagination.  That’s all it is.  That realization, Waits said, seemed to open things up for him.  Songwriting became less painful after that.

Intracranial jewelry-making!  What a cool job!”

Does that strike you like it does me?  So with this newfound creative freedom floating through my cranium, I splashed some paint around this weekend that resulted in this.  Here is some of my “intracranial jewelry” to share.

abstract pink floral watercolor 10 x 14 Arches 300 lb cold press matted and framed

abstract pink floral watercolor 10 x 14 Arches 300 lb cold press matted and framed to 19 x 23

Cheers & Hugs,
Jodi

Fresh Peach and Blueberry Greek Yogurt Cake

/ Jodi / 39 Comments

Peach Blueberry Greek Yogurt Cake 1

Sunday was a rather rainy, oppressively humid, relaxing, fabulous, lazy, stay-in-the-house kinda day.  What better kind of day to bake a beautiful treat like this Greek yogurt cake with fresh, juicy, ripe peaches…

Peach Blueberry Greek Yogurt Cake fresh peaches

and tart, tangy, locally-grown blueberries…

Peach Blueberry Greek Yogurt Cake fresh blueberries

for a lovely dessert!

Peach Blueberry Greek Yogurt Cake slice

OH How Yummy…

Peach Blueberry Greek Yogurt Cake

and OH How Beautiful!

Peach Blueberry Greek Yogurt Cake 2

Moist and sweet – but not too sweet, bursting with fresh summer fruit flavor, delicious warm or cold, amazing alone – and possibly even more amazing with a dollop of whipped cream or melting vanilla ice cream.

Hope you’ll give this a try.

Here is the recipe slightly adapted from JuliasAlbum.

Fresh Peach and Blueberry Greek Yogurt Cake

Ingredients:Peach Blueberry Greek Yogurt Cake 1

  • 1/2 stick (1/4 cup) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup Greek vanilla yogurt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups all-purpose flour
  • 3 fresh, ripe peaches, sliced into wedges
  • 1 cup fresh blueberries
  • 1 Tbsp raw or granulated sugar
  • 1/4 cup powdered sugar

Directions:

Preheat oven to 350°F. Spray the side and bottom of a 9″ springform pan with Pam cooking spray.  Line bottom with parchment paper, and spray it too.

Cream butter, sugar, and eggs until light and fluffy for approx. 2-3 minutes on high speed of an electric mixer.  Add vanilla and Greek yogurt, and continue beating for another minute.

With the mixer on low, add baking powder, baking soda, and then flour, and mix just until combined.

Pour batter into the prepared pan. Top with two of the peaches, sliced, and two-thirds of the blueberries in any design you like.  Sprinkle the fruit with sugar.

Bake for 30 minutes.  Pull cake out and add the third peach, sliced, and the remaining blueberries.  Return to oven, and continue baking for 15-20 more minutes until cake is golden, and a toothpick inserted into the center comes out clean.

Allow to cool in pan for about 40 minutes, and then release cake from the springform pan.   Sprinkle with powdered sugar, and serve warm or cold.  Enjoy!

Cheers & Hugs,
Jodi