Red Rocks of Sedona, Arizona – July, 2017 – Do you see the face?
Let’s Face It…
We must
all face the choice
between
what is
Right
and
what is
Easy.
– Professor Albus Dumbledore, Harry Potter and the Deathly Hallows
Do you see the face in the rock?
Cheers & Hugs,
Jodi
PS Seems Professor Dumbledore has some pretty profound things to say…. After all these years of my boys telling me I really should read the Harry Potter series, maybe I should……..
Gotta Cut Loose.
I've been trying to do a painting for a couple days that is just not happening right now.
Seems when I try too hard and set expectations for myself, it just doesn't happen!
<Ugh!>
So instead of trying it for the fourth time……..
I just let myself cut loose…
and do whatever came out…
and see what happened.
This happened.
And I kinda love it.
I played with some different colors than I've been playing with lately. This painting has Daniel Smith Cobalt Blue, Perylene Violet, Olive Green, and Quinacridone Gold.
Cut loose and see what you can do!
And in case you don't have the song in your head yet…..
Cheers & Hugs,
Jodi
Zucchini and Broccoli Galette.
So you know yesterday was #SneakSomeZucchiniIntoYourNeighborsPorchDay – right?
Of course you did!
So after picking three zucchinis from our garden, I snuck one to our neighbor on the right…
and one to our neighbor on the left.
Then I decided to use the third zucchini to make a revised version of Jenna from the Painted Apron’s recipe for Zucchini Galette.
Fresh zucchini, broccoli, caramelized onions, roasted garlic, and freshly grated Parmesan cheese all wrapped up in a golden, flaky crust……..
is surely a glorious way to celebrate this zucchini lover’s day!
How did you celebrate?
Ingredients:
Lay zucchini slices out on a paper towel and sprinkle with salt. Let sit for 15-30 minutes. Pat dry, then turn over and repeat on new dry towels. This will help remove some of the excess water that naturally occurs during cooking of zucchini.
Caramelize sliced onion by cooking over medium-high heat in 1 Tbsp butter and 1 Tbsp olive oil for 10-15 minutes, stirring occasionally, until soft and brown. Add broccoli and the other 1 Tbsp butter, and cook for 5 more minutes. Lay out crescent roll triangles in a circle on a baking stone or baking sheet, pressing together and flattening with rolling pin. Squeeze out roasted garlic and spread over dough, leaving a 1 inch border. Sprinkle with 1/3 of the cheese. Top with 1/2 of onion and broccoli mixture and half of zucchini. Repeat layers. Top with cheese. Fold dough up and over filling around the edge. Brush dough with an egg wash and bake at 375 degrees F for approximately 30 minutes or until golden and melted. Cut into 6 wedges to serve.
*Roasted Garlic: Cut top off top of garlic head exposing the cloves. Place on a piece of foil and drizzle with olive oil. Wrap up and bake at 400 degrees F for approximately 1 hour. This can be done ahead of time and refrigerated.
Enjoy!
Cheers & Hugs,
Jodi
Fresh Blueberry, Pistachio, & Edamame Salad with Goat Cheese.
Summer is such a glorious time of fresh bounty.
Salads become meals made from fresh fruits and vegetables. Like this yummy salad I made for lunch one day with some plump sweet and tart blueberries, crunchy pistachios, protein and fiber-rich edamame, and creamy crumbled goat cheese piled on a bed of greens.
All of this drizzled with a honey red wine vinaigrette is heaven in a bowl!
What is your favorite summer salad? There are so many wonderful combinations and possibilities!
Ingredients:
Directions:
In a bowl, place a handful of mixed greens. Top with fresh blueberries, pistachios, edamame, goat cheese, and green onions (if desired). Drizzle with Red Wine Vinaigrette Dressing.
Enjoy!
Cheers & Hugs,
Jodi
Pineapple Watercolor 11×16 Artistico Fabriano 140lb
On Hospitality…
“True Hospitality
is when people leave
feeling better about
themselves –
not better about
you.”
– – Shauna Niequist
My hope is that all who enter my home leave feeling better about themselves.
Better because they felt welcomed….. loved…….. and comfortable.
Better because their bellies were filled with yummy food.
Better because we shared good wine or good coffee.
Better because we laughed.
Better because we could be our authentic selves.
Better because we shared and created memories.
Better because they know they are always welcomed back.
Cheers & Hugs,
Jodi
Watercolor Pineapple – a sign of hospitality – using Daniel Smith Cadmium Yellow, Quinacridone Gold, Burnt Umber, Olive Green, Perylene Green on 11×16 Artistico Fabriano 140lb Cold Press.
Grass Flip Flops – Don’t let the grass grow under your feet
Don’t Let the Grass Grow Under Your Feet.
After getting a total kick out of these grass flip flops I spotted in a gift shop in Sedona and seeing where someone who lives in the desert southwest might enjoy these, they reminded me of this saying Grandma used to say.
“Don’t let the grass grow under your feet!”
Some of her other favorites included, “Make hay while the sun shines,” and “Work before pleasure.”
I can still hear her saying these in my head, and it makes me smile.
Grandma only went to school until fourth grade before she had to stay home and take care of her brothers after the passing of her mother. At the age of nine, she also did the cooking and cleaning and laundry (long before automatic washers and dryers, microwaves, and vacuum cleaners) while her dad worked in the coal mine.
Can we even image any of our children at the age of 9 doing this today? Not that I would recommend it!
Though she lacked formal education, she had more common sense and a stronger work ethic than anyone I’ve known. There is nothing she wouldn’t try doing – including electrical work!
She taught me many things. Things you don’t learn in school.
She taught me the important “stuff!”
But most of all she loved me with a love I still feel today.
My grandma has been gone for over 20 years, but she is still my guiding light in so many ways every day. Now that I am a grandma, I can only hope that I will have the same impact on my grandchild(ren).
Cheers & Hugs,
Jodi
Ethereal.
Everything changes
when you allow yourself
to be you.
Not the you
everyone
thinks you should be.
Not the you
you think
everyone wants you to be.
But when
you allow yourself
to be you…
You embody
the light
that is you
through the fog
that is
the world.
Be the light
that is you
to the world.
When you are real
you become
Ethereal.
Cheers & Hugs,
Jodi
Apricot Glazed Pork Tenderloin.
Pork lovers get ready to swooooon! This might be the most delicious way I have ever prepared pork tenderloin!
I made this yummy recipe earlier this week to go with the Roasted Brussels Sprouts with Bacon and Apples I featured HERE.
It was like a match made in Yum Yum Heaven! I have to admit I moaned a few times eating it!
Hope you give it a try!
Ingredients
Directions:
Preheat oven to 350 degrees F.
Melt butter and a drizzle of olive oil in a large oven-safe skillet. When hot, add tenderloin(s). Liberally season pork with salt and pepper and dried thyme. Sear the pork on all sides.
When pork is beautifully seared and browned all over, add wine and chicken broth/stock to the skillet. Cover and place in preheated oven for 15-20 minutes or until internal temperature reaches 140 degrees F.
Remove pork and place on cutting board. Cover with aluminum foil, and let rest for 5 minutes.
In skillet, add apricot jam, Dijon mustard, soy sauce, Worcestershire sauce and rosemary. Cook over low heat for 4-5 minutes allowing the glaze to thicken.
Slice pork tenderloin and drizzle glaze over top.
Enjoy!
Cheers & Hugs,
Jodi
*Original recipe found at AGoudaLife.com.
Watercolor Boats in Marina at Sunset.
The other evening, I felt like painting something different. I found a very talented watercolor artist on Youtube, Tim Wilmont, from the UK, who generously shares his talent via Youtube demos,online classes, and workshops (if you are fortunate enough to live near him or be able to travel to Venice or Tuscany to attend one of his week-long workshops).
Well – since Venice or Tuscany are not in my near future, I settled for watching Tim's live demo of boats and tried my hand at it.
The painting above was my second go at it. The first is torn in half, and the back will be used for warm ups or color testing. This second one, though nothing near the talent of Tim, feels pretty good for me.
I learned a lot watching Tim (twice)! I long for the day when I will have the natural gift to know where to leave white and light so instinctively and how best to balance blending colors. And drawing is the first challenge for me, but I did it.
Thanks, Tim. I look forward to watching more of your tutorials, and maybe someday – just maybe – I'll see you in Venice! (A girl can dream can't she??!!)
My painting is for sale in our McKinneyX2Designs ETSY shop, and if it doesn't sell before September 9th, I'll be taking it to our FIRST EVER McKinneyX2Designs booth display and showing at the Lake Latonka Fall Festival!
Colleen, my daughter-in-law, (who makes extraordinary rustic signs and crafts from reclaimed pallet wood – like these autumn signs and adorable pumpkins!)
and I are excited to participate in this Festival, which is in it's 38th year. If you live anywhere nearby, we hope you will come visit!
What I did with this painting (and what I do with most all) is make it available for sale as an original and in 8×10 and 5×7 prints, which are printed on soft, 100% cotton watercolor rag paper that look almost like an original.
I also make my watercolor prints into cards on Solar White 80lb Super Smooth Card Stock and box them in sets with envelopes and tiny gold bows.
Check us out on Facebook or Etsy or visit us in person at the Festival next month! We'll be the ones who are laughing loud and having fun!
Cheers & Hugs,
Jodi
Roasted Brussels Sprouts with Bacon and Apples.
When my friend, Janet shared a recipe yesterday on Facebook for Roasted Brussels Sprouts with Bacon and Apples by Mary from BarefeetintheKitchen, I knew I was making this for dinner last night.
I had just bought some fresh tiny, tender brussels sprouts, and I had bacon in the freezer and apples in the crisper.
And oh am I glad I tried this! It was absolutely amazing! A veggie side dish easy enough for an every night dinner as well as being delicious and “special” enough to serve to guests for a special occasion is perfection in my book!
Here is how I made it! Please let me know if you try and how you like it.
Ingredients:
Directions:
Preheat oven to 400 degrees F.
Place bacon in a single layer on stoneware baking pan or shallow baking sheet. Roast 10 minutes. Remove bacon from pan and set aside.
Place Brussels sprouts in pan and toss thoroughly in bacon drippings. Sprinkle generously with salt and pepper. Roast for 10 minutes.
Remove pan from oven, and add apple pieces and bacon to Brussels sprouts in pan. Toss to incorporate. Roast an additional 10 minutes or until Brussels are browned and apples become tender.
Remove from oven, and sprinkle red wine vinegar on top of all. Toss, and serve immediately.
Enjoy!
Cheers & Hugs,
Jodi
the creative life in between 