Little Miss C 020317
Don’t Blink…
Life goes faster than you think.
Cheers & Hugs,
Jodi
Year: 2017
Illusion
purple anemone illusion watercolor on 9×12 140lb arches
Illusion.
Sometimes
creating an illusion
of what it should be,
or could be,
or would be….
is more beautiful,
and more interesting,
and more mysterious…
than the reality
of what it really is.
Cheers & Hugs,
Jodi
Practicing from and inspired by Jean Haine’s Atmospheric Watercolour Book
Broccoli Slaw with Vinaigrette Dressing
Broccoli Slaw with Vinaigrette Dressing.
YUM! Another wonderful way to enjoy one of my favorite vegetables!
Hubby said we are going to turn into broccoli this week! We’ve had broccoli sprouts, steamed broccoli and broccoli slaw over the past few days. I think I could eat it every day.
This recipe is so easy – especially if you buy the pre-packaged broccoli slaw mix Green Giant makes.
Have you tried it yet? What do you like to mix into your slaw?
Here’s how I made it:
Broccoli Slaw with Vinaigrette Dressing
Ingredients:
- 1 12-oz bag Broccoli Slaw Mix or 6 cups shredded broccoli stems, shredded carrots, and shredded red cabbage
- Dressing
- 1/3 cup vegetable oil
- 1/4 cup cider vinegar
- 2 Tbsp sugar
- 1 tsp seasoned salt
- 1/2 tsp dill weed
- 1/2 tsp celery seed
- Optional Add-ins
- 1/4 cup chopped green onions
- Sunflower seeds
- Soy nuts
- Craisins (dried cranberries) or golden raisins
- Broccoli sprouts
Directions:
Whisk dressing ingredients in a small bowl.
Empty broccoli slaw mix into large bowl. Drizzle dressing over top and mix thoroughly to combine. Add any optional add-ins you like. Refrigerate at least one hour before serving to allow flavors to meld.
Enjoy!
Cheers & Hugs,
Jodi
Black and White
snowy front yard in FULL COLOR
“The world is black, the world is white
It turns by day and then by night”*
Nature
inspiring
Nurture.
Cheers & Hugs,
Jodi
* Three Dog Night, 1972 – first recorded by Peter Seeger, 1956
Crockpot Honey Balsamic Pork Roast
Crockpot Honey Balsamic Pork Roast.
Oh my dear programmable crockpot – how do I love thee?
Let me count the ways….
All kidding aside, I do love cooking in the crockpot, and I love this new one I got that is programmable and then keeps dinner warm once its done cooking. They have come such a long way since the first one I got oh so many years ago as a newlywed. I use it at least once a week – especially in the colder weather months.
This past Sunday was a bit of a cold, lazy day, so this Honey Balsamic Pork Roast was just the ticket for dinner. That hubby of mine is going to make a pork lover out of me yet!
A tender white meat pork loin with a full flavored simple sauce that turns into a rich, easy gravy warmed up and filled our tummies – especially with a dollop of mashed potatoes and healthy serving of steamed broccoli.
Just look at that yumminess! I am beginning to think pork is the “other white meat” Hubby keeps trying to convince chicken-lover me into believing.
Here is the simple, yet hearty and flavorful recipe I slightly adapted from SixSisterStuff. Hope you’ll give it a try.
Crockpot Honey Balsamic Pork Roast
Ingredients:
- 2-3 lb. pork loin roast
- salt and pepper
- 1/4 cup honey
- 1 cup beef broth (I made using 1 cup water and 1 beef bouillon cube)
- 1/2 cup balsamic vinegar (I realized I was out, so used Balsamic Vinaigrette Dressing – I am the queen of improvising!)
- 2 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- 3 cloves garlic, minced (optional)
- 1 large sweet onion, sliced (optional)
- 2 Tbsp butter
- 1/4 cup flour
Directions:
Place pork roast in crockpot and sprinkle generously with salt and pepper. Drizzle honey over top of roast. Add rest of ingredients except for the last two (butter and flour). Cook on low for 8-10 hours or high for 4-6 hours.
When ready to serve, remove roast to cutting board to rest. In a small saucepan, melt butter, then whisk in flour to create a roux. When thickened, pour juice from crockpot into roux, and stir to incorporate and thicken into gravy. Slice roast and serve with gravy.
Enjoy!
Cheers & Hugs,
Jodi
Misty Morning
Misty Morning – Mars, PA – January, 2017
Oh misty morning…
with your subtle and mellow beauty,
You are like a soft veil creating the illusion
of a world that is blemish and scar free.
You are a gentle beginning
to the realities of the day.
Oh misty morning…
will you please just stay?
Cheers & Hugs,
Jodi
A Shout Out for Sprouts!
Freshly Sprouted Broccoli Sprouts
A Shout Out for Sprouts!
Are you a sprout lover? I’ve always enjoyed them, but they are not always readily available in my local grocery stores.
I was reminded of them when I recently read Deep Run Roots: Stories & Recipes from My Corner of the South by Vivian Howard and blogged about how to make The Perfect Hard Boiled Egg. Vivian recommends serving hard boiled eggs for breakfast on a bed of fresh sprouts (broccoli for her). I didn’t have any fresh sprouts the day I made my “perfect” hard boiled eggs, so I put mine on canned bean sprouts (which was NOT a good choice by the way).
Freshly Sprouted Green Pea Sprouts
So wasn’t I surprised when a new blog follower here at The Creative Life In Between, RCollab, commented on one of my posts, which made me curious about their blog, and the first post I saw from them was called DIY: Sprouting Sprouts! It was as if the blogging gods sent me a gift of inspiration. Check out their blog for the complete, easy instructions.
RCollab is an abbreviation for Our Collab or Our Collaboration where Colleen and Raphy, a sweet young couple, share their passion and adventures.
Sprouting Seeds Day 1: 1 Quart Mason Jars and Cheese Cloth
Did you know there are many health benefits of eating sprouts? The impressive list includes the ability to improve digestion, boost metabolism, increase enzymatic activity throughout the body, prevent anemia, help with weight loss, lower cholesterol, reduce blood pressure, prevent neural tube defects in infants, protect against cancer, boost skin health, improve vision, support the immune system, and increase usable energy reserves.* That’s quite a list – eh?
Additionally, sprouts contain a significant amount of protein and dietary fiber, as well as vitamin K, folate, pantothenic acid, niacin, thiamin, vitamin C, vitamin A, and riboflavin. In terms of minerals, sprouts contain manganese, copper, zinc, magnesium, iron, and calcium.*
Broccoli Sprouts Day 6
So I was excited to find a sampler pack of certified organic non-GMO sprouting seeds from The Sprout House. It contains a dozen 2-ounce packages consisting of Alfalfa, French Lentil, Kamut, Mung, Daikon Radish, Clover, Green Pea, Garbanzo, Adzuki, Broccoli, Hard Wheat, Black Sunflower, and Green Lentil sprouting seeds.
My first try was the broccoli and green pea, and I love them both. It was so easy to do, and the price is so right! I am currently soaking the alfalfa and lentil seeds and can’t wait to try them.
Chicken Breast on Rye with Broccoli Sprouts
When our youngest son came over on Saturday to help my husband with a project he is working on – an art/photography studio for ME in our home (woohoo!) – I made us some yummy grilled chicken breast sandwiches with muenster cheese, fresh broccoli sprouts, romaine lettuce, tomato slices, and a smidge of Dijon Mustard on rye bread! They were delish!
Sprouts are not only great to add crunch and flavor and nutrients to sandwiches, they are delicious in salads, in wraps, with hard boiled eggs and to just eat plain!
Sprout House Assorted Organic Sprouting Seed Sampler
If you want to give them a try, here is a link to where I ordered them: Sprout House Assorted Organic Sprouting Seed Sampler. There are simple directions right on the bag similar to RCollab’s instructions.
How do you like to eat sprouts? Which ones are your favorites? Can’t wait to hear!
Happy Sprouting!
Cheers & Hugs,
Jodi
Charlie’s Dog Lessons for People
Charlie’s Dog Lessons for People
- Love unconditionally
- Take a walk outside every day (even if it is raining and your Mom keeps singing “It’s a Rainy Day… It’s raining outside, and we can’t go out and play.” It’s only water, and it shakes right off!)
- Forgive quickly and easily
- Play every day (and make your family play with you!)
- Be loyal and faithful
- Keep digging until you find what you are looking for
- Accept treats with gratitude
- Greet guests and strangers lovingly
- Drink plenty of water
- Eat all of your dinner
- Trust and follow your instincts
- Take naps
- Bark only when necessary
- Appreciate a simple life
- Be a best friend
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, 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.
Seeing Red
red-abstract-floral-watercolor-11×14-140lb arches
Seeing Red…
Not in the usual way we think of “seeing red,”
but in a happy, loose, free, floral kinda way!
What color are you “seeing” today?
Hope it is a happy one.
Cheers & Hugs,
Jodi
Watercolors: Daniel Smith Cadmium Red, Alizarin Crimson, Hansa Yellow Medium, Perylene Violet, Sepia
Paper: Arches 140lb Cold Press
Cinnamon Pecan Crumb Cake
BEWARE: This Cinnamon Pecan Crumb Cake is only for the most serious crumb cake lovers! Are you one like me? Do you love more buttery, sugary, nutty crumbs than cake? If so, this is the cake for you! And I dare say it should not be consumed without a large steaming cup of coffee to wash down the “crumby” goodness. Be still my coffee crumb cake lovin’ heart!
Let’s take a closer look at all that “crumby” deliciousness…
Don’t say I didn’t warn you. This is a seriously “crumby” cake!
With buttery, nutty, cinnamony wonderfulness, this cake is a serious indulgence justified as breakfast when served with coffee…. but Hubby discovered it works very well as an evening snack when topped with a scoop of Vanilla Caramel Gelato!
If you don’t like your cake quite so “crumby,” you could double the cake batter or half the crumb topping. Also – be careful not to overbake and dry the cake out – – unless you are eating it with vanilla caramel gelato or dunking it in coffee. In that case – who cares!
Diet shmiet – this cake is worth the calories! Enjoy!
Cinnamon Pecan Crumb Cake
Ingredients:
- Topping
-
2 1/2 cups flour
-
1 cup packed light brown sugar
-
2 1/2 tsp ground cinnamon
-
1/2 tsp freshly ground nutmeg
-
2 sticks (1 cup) butter, melted
-
1 cup finely chopped pecans (or walnuts)
-
- Cake
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup milk
- 1 large egg
- 2 Tbsp canola or vegetable oil
- 3 tsp vanilla extract
Directions:
Preheat oven to 325° F. Prepare 8 or 9 inch square baking pan by spraying with vegetable spray and lining with parchment paper so it overhangs sides of pan. Spray the parchment paper with vegetable spray and set aside.
Make topping by combining flour, sugar, cinnamon, and nutmeg in a large bowl. Make a well in the center of the mixture and add the melted butter. Stir to combine, then add the pecans using your hands to thoroughly mix. Topping should have a loose, crumbly consistency. Set aside.
Prepare cake by whisking milk, oil, egg, and vanilla in medium bowl. Add sugar, baking powder, salt, and flour. Stir until just combined.
Pour the cake batter into prepared pan. Add all of the crumb topping evenly over the batter.
Bake approximately 30 mins. The cake will rise, and the topping will bake into the cake batter.
Remove from oven and cool for 10 mins. in pan. Run a butter knife along the edges of the pan to loosen cake and lift it out to a cutting board. Cut into 9 squares. Sprinkle with powdered sugar to garnish if desired.
Cheers & Hugs,
Jodi
*recipe adapted from Garlic&Zest
the creative life in between 