Pink Rosebuds Watercolor 5×7 140 lb Cold Press Saunders
Be Bold.
Be bold…
in doing what you love,
in doing what feels good,
in doing what makes you happy.
Be bold…
in making your own kind of beauty,
in being your own kind of beauty,
in seeing the beauty in others.
Be Bold!
Be You!
Cheers & Hugs,
Jodi
Quick, loose painting done on Saunders 140lb cold press watercolor paper using Daniel Smith Rhodonite Genuine and Sap Green watercolor paint.
Honey Sriracha Lime Salmon
Honey Sriracha Lime Salmon.
My sweet friend, Janet, visited this past week after coming to town for the wedding, and she made this amazing salmon recipe for us one night.
Hubby is not a salmon fan, but I ADORE it! Add Sriracha, honey, lime, soy sauce, garlic, and cilantro, and I am in heaven! So one evening when he had a late meeting, Janet and I feasted on this with some roasted veggies and brown rice. It was awesome!
You can adjust the amount of heat or sweet to your liking. We did from the original recipe at Creme de la Crumb.
Here is how we made it! Let me know if you try and enjoy as much as we did.
Ingredients:
Directions:
Preheat oven to 400 degrees F. Line a baking sheet with foil. Grease lightly, and lay salmon on top. Season with salt and pepper. Place sliced limes under the edges of the salmon.
In a medium saucepan over medium-high heat, melt butter, stir in honey, Sriracha, soy sauce, lime juice, and garlic. Bring to a boil, then reduce to medium and cook for 3-4 minutes.
Pour 2/3 of the sauce over the salmon – covering completely to avoid dry spots. Fold the edges of the foil up around the salmon so the sauce doesn’t spill out.
Bake for 15 minutes, then switch to broil and cook another 4-5 minutes. Do not overcook.
Top salmon with reserved sauce, lime zest and chopped cilantro.
Enjoy!
Also, if you are not a salmon lover, this sauce and method would work great with chicken or pork also!
Cheers & Hugs,
Jodi
PS Miss you already Jan! xo
Charlie & Jager Playing Tug – April 2017
Tug.
There is nothing better really…
than a good game of tug in the Spring sunshine.
Especially after a long walk with my best buddy, Jager,
smelling and snacking along the way on all the goodies nature leaves for us.
We allow Mom and Tracy to come along too…
They think we need them so we let them follow behind us with leashes so we don’t lose them or they don’t go running off.
Sometimes we have to tug them along.
They don’t seem to enjoy tug as much as we do….
What’s up with that??!
Woofs & Wags,
Charlie
Charlie is an adopted dog with brown eyes and a white-tipped tail who brings joy and laughter to his family and friends. Charlie is a gifted writer, raving food critic, cat, chipmunk, and donut lover, and exceptionally photogenic model. Some of his best friends are Mike the UPS Man, Cliff the Mailman, Jager the neighbor dog, and ANYONE who delivers pizza to the house. If you would like to read more guest posts by Charlie, simply type “Charlie” into the Search box at the top right hand corner of this link: thecreativelifeinbetween.com. If you would enjoy a companion like Charlie, please consider pet adoption.
Purple Lilacs in Vase
The Scent of Lilacs
Your petals are so delicate.
Your lavender color exquisite.
But it is your sweet fragrance…
Your uniquely undeniable scent –
Much like an aura –
That always draws me in.
Cheers & Hugs,
Jodi
Orange Azalea Watercolor 8×10 140lb Saunders
The Orange Azalea in Watercolor.
Inspired to create and paint once again
from our recent visit to Phipps Conservatory,
I made a first go at
the orange azalea in watercolor.
For this painting, I used Daniel Smith watercolors in Lemon Yellow, Cadmium Orange, Deep Red, Green Gold, and Perylene Green.
Hoping the April Showers are bringing you May Flowers.
Cheers & Hugs,
Jodi
PS – This painting, like most all others I do, is available in our McKinneyX2Designs Etsy shop as an original, in prints, or as greeting/note cards, along with some great upcycled, re-purposed rustic pallet wood signs my daughter-in-law makes. Enjoy browsing!
The Wedding Cookie Table – It’s a Burgh Thing
As some of my faithful friends here at The Creative Life in Between know, I’ve been baking a few cookies for the past month for my son and new daughter-in-law’s wedding.
The wedding was this weekend, so I thought I would share a couple of quick shots we captured of the finished Wedding Cookie Table since many of you asked to see as you saw the various recipes being shared.
I have to thank my other sweet daughter-in-law for helping bake several kinds of cookies (snickerdoodles, peanut butter blossoms, s’mores cookies, and chocolate dipped oreos!) as well as my friend, Tracy, for her generosity in baking the lady locks. A special thank you to Liz’s mom and her cousin Kathy for baking an amazing variety of sweet breads with flavored butters that added just that special touch to our brunch wedding menu. My favorite was the earl grey tea lavender bread! Absolutely amazing!
If you would like to see the recipes for the variety of cookies I made, here is a list with links to the recipes:
A Pittsburgh Wedding Cookie Table
We could not be happier to welcome our sweet new daughter-in-law to our family.
Cheers & Hugs,
Jodi
My Favorite Roasted Brussels Sprouts.
After all the cookie recipe posts of late, I thought I would share an amazing vegetable recipe I recently tried and LOVED!
I recalled seeing one of those hyperlapse videos someone shared on Facebook that looked so yummy, so I wrangled these up last Sunday for Hubby and me. We loved them.
Throw all the ingredients in a Ziploc bag to toss together early in the day or right before serving. Spread them on a baking stone or sheet and roast to yummy goodness!
If you are a brussels sprouts lover, I think you are really going to enjoy this simple, delicious recipe.
Ingredients:
Directions:
Preheat oven to 400 degrees F.
Cut tough bottoms off brussels sprouts, and then slice in half. Throw in a gallon Ziploc bag. Drizzle with olive oil. Sprinkle in garlic salt and pepper. Add Panko crumbs and Parmesan cheese. Shake and massage bag to full incorporate and coat all brussels sprouts.
(If doing ahead of time, place in refrigerator until ready to roast.)
Pour contents of bag onto baking stone or shallow baking sheet. Roast approximately 20 minutes until browned and tender, stirring once or twice during roasting.
Enjoy!
Cheers & Hugs,
Jodi
Even the rockiest, roughest of roads
often have patches of beauty.
Cheers & Hugs,
Jodi
I may have saved the best for last….
For my last cookie recipe for the Wedding cookie table, who is in the mood for a Cookies ‘n Cream cookie created with coarsely crushed Oreo cookies and creamy white chocolate chips?
Oh…. My…. Yumminess!
These are SERIOUSLY divine! The photos may not do justice to the ecstasy your taste buds are going to experience.
Here’s the recipe I found at The Recipe Critic. Hope you will give them a try!
Ingredients:
Directions:
In a large mixing bowl, beat together butter and sugars about 2 minutes until light and fluffy. Beat in eggs and vanilla. Slowly beat in baking soda, baking powder, salt, and finally flour just until incorporated. Gently fold in coarsely-crushed Oreo cookies and white chocolate chips.
Refrigerate dough at least 2 hours or overnight.
Preheat oven to 350 degrees F. Roll dough into 1 1/2 inch balls and place 2 inches apart on baking stone or cookie sheet. Bake for 7-9 minutes or until just lightly browned. Let cool on baking stone/cookie sheet 5 minutes, then completely cool cooling racks.
Enjoy!
Cheers & Hugs,
Jodi
The Old Dogwood Trees’ Blossoms
A Brief Visit.
Your visit is so brief….
but your memory lingers,
and it is ceremoniously revived
each Spring when you surprise me yet again.
Cheers & Hugs,
Jodi
the creative life in between 