Fresh Tomato and Basil Sandwich – Best Summer Sammie
The BEST Summer Sammie.
My tomatoes
are FINALLY
ripening!
We planted
a bit late
this year.
But
it was well worth
the wait.
I can now
eat my FAVORITE
summer sammie…
For breakfast,
lunch,
or dinner!
Fresh tomato slices,
fresh sweet basil,
and toasted ciabatta slathered with mayo.
Who needs a burger?
Who needs a dog?
When these rubies and golds have finally arrived!
Cheers & Hugs,
Jodi
“Broken” – Abstract Watercolor 11×14 140lb Saunders Waterford Cold Press
The broken
will always
be able
to love harder
than most.Once you have been
in the dark,
you learn
to appreciate
everything
that shines.
Embrace
the brokenness
and let
your light
shine.
Cheers & Hugs
Jodi
“Broken” – Abstract Watercolor 11×14 Matted and Framed
Backyard Path – Mars, PA August 2017
The Right Path.
If it was done with kindness,
It it was filled with love,
If it took humility and courage,
If it made you laugh,
If it made you jump out of bed in the morning,
If it brought tears of joy to your eyes,
If it caused a lump in your throat,
If it made you sweat,
If it required sacrifice…
You are likely on the right path.
Cheers & Hugs,
Jodi
Quick and Easy Peach Puff Pastry Tartlets.
This Sunday, we had the family over for dinner. Hubby made the most amazing BBQ spare ribs, which we served with grilled sweet corn on the cob, cowboy baked beans and a caprese salad. A fresh peach dessert seemed the perfect ending for this BBQ, but I didn’t feel like fussing much.
Knowing I had a package of puff pastry in the freezer, I quickly googled “peaches and puff pastry” and found this wonderful recipe at Natasha’s Kitchen.
These only took about 10 minutes to throw together and 15 minutes to bake for a beautiful and super delicious dessert.
Well – at least that is what I hear…. You’ll have to take my family’s word for how delish they were as I didn’t get to try one. They’re gone (which is always a good sign).
When your sons ask for a second (or a third), you happily feed them and drink a glass of wine instead <wink>! I can make these anytime I want again, but feeding my guys and daughter-in-laws and granddaughter and a bestie – – – seeing smiles, hearing yums, and getting hugs – – – well – that’s all this momma needs.
I’m pretty sure I’ll be making these again! I’m betting sliced apples and walnuts would be a wonderful Autumn version as well as loads of other fruit and nut combinations.
Here’s Natasha’s recipe as I made it.
Ingredients:
Directions:
Preheat oven to 400˚F.
Cut thawed puff pastry into 9 equal sized squares and place on parchment lined baking sheet or baking stone.
Beat egg in a small bowl and set aside.
Slice peaches and place in a medium mixing bowl. Sprinkle with sugar, flour, cinnamon, and vanilla. Gently fold together.
Place 3 -4 peach slices in the center of each pastry square. Avoid getting peach juice on pastry edges. Brush edges generously with beaten egg. Sprinkle sliced almonds over pastry and peaches.
Bake at 400˚F for 15-18 minutes or until puffed and golden on the edges. Remove from oven and let cool on baking sheet for 10 minutes.
While cooling, make the glaze by stirring together powdered sugar, vanilla and milk in a small bowl or measuring cup. Add more milk if needed to reach desired consistency. Drizzle over cooled tartlets.
Enjoy!
Cheers & Hugs,
Jodi
#Natashaskitchen
Alive.
“She was
sweet chaos
hiding behind
a delicate soul
and a vulnerable smile.
She loved like
the rage of a storm,
the heat of a wildfire…
And looking into her eyes
she always
reminds you
what it’s like
to feel alive.”-n.r. hart
Be delicate.
Be chaos.
Be vulnerable.
Love.
Feel alive.
Cheers & Hugs,
Jodi
Cantaloupe Margaritas.
Summer is coming to an end, but there is still plenty of time for celebrating!
And what is more summery than melons…. and margaritas?
Combined…….. they create heaven in a glass!
We were invited to friends’ house for dinner one evening this week, and I was asked to bring wine.
Well – I love my wine (and took a bottle with us), but I thought something a little more creative was in order for our little get-together, so I decided to make a pitcher of this amazingness!
We LOVED them! (and can I admit I actually doubled the recipe provided below… which is already doubled from the original I found?)
Sooooo worth it! Even if you don’t think so the next morning! <wink>
Create this beautiful sunshine in a glass before summer is over. You will be the hit of the party!
Ingredients:
Directions:
In a small saucepan over medium heat, bring water and sugar to a boil. Stir until clear to create a simple syrup. Remove from heat and add the lime juice. Set aside to cool.
In a blender (or food processor), blend cantaloupe chunks into a fine pulp. (You may need to do in small batches.) Pour pulp into a fine mesh strainer set over a large measuring cup or small bowl and strain, lightly pressing the solids until you get 2 cups of liquid.
Combine syrup and lime juice with cantaloupe in pitcher. Add triple sec and tequila and stir. Chill.
Pour over crushed or cubed ice into glasses rimmed with salt or sugar. Garnish with melon ball and lime slice if desired.
Enjoy!
Cheers & Hugs,
Jodi
*Recipe Source: The Brewer & the Baker
“Power” in Perylene Scarlet – Watercolor 8×10 140lb Artistico Fabriano Cold Press
Power and Strength.
“Power isn’t
doing something
terrible
to someone
who is
weaker
than you…
It’s having
the strength
to do something
terrible,
and choosing
not to.”
– Franz to Reiner in The Storyteller by Jodi Picoult
When I came upon this statement made by one brother to another in the book I am reading, I knew I wanted to paint something that represented Power and Strength, and this painting was born. It is done using Daniel Smith Perylene Scarlet as I wanted an intense red. Then the real drama (I hope) is created with a unique rich color made by Daniel Smith called Piemontite Genuine. It is a shadowy red violet ground from a scarlet-streaked mineral from the hills of Italy that produces lovely violet-brown granulation with a carmine tone.
The color red is associated with energy, war, danger, strength, power, and determination as well as passion, desire, and love.
Red is a very emotionally intense color. It enhances human metabolism, increases respiration rate, and raises blood pressure. It has very high visibility, which is why stop signs, stoplights, and fire equipment are usually painted red. It is a color found in many national flags.
Other colors used: Daniel Smith Yellow Ochre, and Cerulean Blue.
I hope you feel the power and strength and intensity I wished to express in this painting, and I also hope the quote resonates with you about the true meaning of power.
Cheers & Hugs,
Jodi
Zucchini Pizza Casserole.
Are you enjoying the abundance of garden fresh zucchini squash in new and creative ways?
There are oodles of zoodles. There are breads and brownies. There are soups and sticks, fries and fritters and frico. There are even planks and boats.
Well – here’s one that is sure to be a crowd pleaser. It is Hubby tested and two thumbs up approved here!
A version of this recipe was recently posted by a friend on Facebook in one of those hyperlapse videos that make everything look easy. And in this case, it was!
This is a wonderfully delicious, cheesy, gluten-free, low-carb way to get your protein and veggies all in one wonderful casserole.
Serve it with a fresh green salad, and you will be all set.
We really, really, really loved this, and it made enough that we’ll be happily enjoying it for a few days!
Give it a try, and let me know if you like it as much as we did.
Ingredients:
Directions:
Preheat oven to 400 degrees F. Place grated zucchini in a colander, sprinkle with about 1 tsp salt. Let set for 10 minutes. Squeeze out water.
In medium bowl, combine zucchini, eggs, 1/2 cup Parmesan, and 1/2 cup cheddar cheese. Mix well and press into a greased 13×9″ baking dish. Top with half of the mozzarella cheese slices. Bake for 20 minutes.
While that is baking, brown ground beef or turkey with onion and garlic, and salt and pepper in a large saucepan. Add pizza or tomato sauce, and stir well.
Spoon meat mixture over top of baked zucchini mixture. Top with remaining 1/2 cup Parmesan, 1/2 cup cheddar, sliced mozzarella and chopped peppers. Sprinkle with chopped basil. Bake for 20 more minutes until browned and bubbly.
Let stand for 5-10 minutes before serving.
Enjoy!
Cheers & Hugs,
Jodi
*Slightly adapted from Taste of Home.
“Late Summer Dreams” Abstract Floral Watercolor – 11×14
Late Summer Dreaming.
Laying in the warm grass,
looking up at the clouds floating by,
listening to the cicadas sing.
Cool misty morning walks,
hot afternoon ceiling fans swirling,
earlier and earlier sunsets for bright star gazing.
Plump ruby red tomatoes fresh off the vine,
bushels of zucchini for spiraling and shredding and slicing,
roasted sweet corn, and fuzz covered juicy ripe peaches.
Late summer dreaming
inspired layers of transparent watercolor glaze
in varying combinations of Prussian blue, Azo yellow, and Quinacridone rose.
Wishing you sweet late summer dreams.
Cheers & Hugs,
Jodi
Mars, PA – Late Summer Sunrise – August 20, 2017
Lately…
Lately, I’ve been reading
“The Storyteller”
by Jodi Picoult.
It has touched my heart deeply,
profoundly moved my soul,
and makes my hands
want to bake Chocolate Babka.
It’s made me consider,
“Inside each of us is a monster.
Inside each of us is a saint.
The real question
is which one of them will
we nurture the most?
Which one will smite the other?”
Lately, I’ve been binge-watching
Bloodline
on Netflix.
It’s made me realize
how past family secrets
and hurtful lies
can cause lasting scars
and shatter lives.
Lately, Hubby was out of town
on a business trip.
Not far. Not long. But not here.
It’s made me realize
how much I truly miss
the little things
I too often
complain about.
Lately…
I’ve been thinking about
a new perspective.
Cheers & Hugs,
Jodi
the creative life in between 