Month: July 2018

Christmas in July

/ Jodi / 38 Comments

Bringing Home the Christmas Tree in My Little Red Wagon – 11×14 Watercolor

Christmas in July.

Today is July 31, 2018, and it is the last day of #WorldWatercolorMonth 2018.

And even though I’m wearing shorts and the air conditioning is on, I’m starting to think about Christmas.

Just a teensy bit.

Christmas is such a fun time to create art.

I chose to use my little girl character created for this painting (inspired by my first granddaughter) to feature in this first Christmas watercolor for 2018.

My oldest daughter-in-law and I are starting to think about what we are going to create for fall and the holidays for our McKinneyX2Designs Etsy shop and Berry Vine Gifts and the big Mars Fall Craft Show this year.

I’m looking forward to seeing what we come up with and sharing it here.

I’m looking forward to another Christmas, but with TWO granddaughters in our family this year!!

I’m looking forward to finding time for art.

I’m grateful to Charlie O at Doodlewash for hosting #WorldWaterColorMonth again this year and for honoring me wth the privilege of being a World Watercolor Month Artist Ambassador.  (Today is your last chance to purchase the souvenier pouch that supports the Dreaming Zebra Foundation in giving art supplies to underprivileged children throughout the world!)

I’m grateful for your visit here today.

Cheers & Hugs,
Jodi

Dark Sweet Cherry Crumb Cake

/ Jodi / 43 Comments

Dark Sweet Cherry Crumb Cake.

I am a complete sucker for crumb cake.  It is most likely my Achilles heel.  I will say I don’t want a piece but will sliver slices away and pick off crumb topping until the whole cake somehow seems to disappear.

When I had a huge bag of sweet dark cherries lingering in the refrigerator one Sunday a week or so ago and the desire to bake something, I knew I found “IT” when I came across this recipe I slightly tweaked from Laura at Tutti Dolce who described the cake like this:

The best kind of cherry crumb cake is a plush buttermilk cake, scented with almond and vanilla, and topped with a scattering of sweet dark cherries. Piled high with buttery crumbs and baked until beautifully golden, this is the cherry cake your summer needs.

Laura had me at “plush!”

Here is this divine crumb cake recipe.  This IS the cake of your summer needs!

Dark Sweet Cherry Crumb Cake

Ingredients:

Cake:

  • 10 Tbsp butter, room temperature
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 cup buttermilk (or 1 cup milk plus 1 Tbsp vinegar let set for 5 min)
  • 1 tsp pure almond extract
  • 1tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 1/2 lbs dark sweet cherries, pitted

Crumb Topping:

  • 2/3 cup flour
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup butter, melted
  • 1/2 tsp pure almond extract

Directions:

Preheat oven to 350 degrees F.  Grease and flour 10 in. springform pan.

Prepare crumb topping by combining flour, sugar, cinnamon, and salt in a small bowl.  Add melted butter and extract and toss with a spoon or your fingers until crumbly.

Prepare cake batter by beating butter and sugar with electric mixer until light and fluffy.  Beat in eggs one at a time.  Add baking soda and salt.  Combine buttermilk and extracts.  Then alternately add buttermilk and flour in three additions just until incorporated.

Pour batter into prepared springform pan.  Top with an even layer of pitted cherries, pressing lightly into batter.  Sprinkle with crumb topping.

Bake 70 minutes or until a toothpick inserted in center comes out clean.  Cool 15 mins. in pan.  Remove springform side, and cool completely.  

Enjoy!

Cheers & Hugs,
Jodi

Each New Day

/ Jodi / 32 Comments

Early Morning- Mars, PA – July, 2018

Each New Day.
(Early Morning Observations)

Each new day
is another opportunity to
continue building,
add another layer,
strengthen the foundation,
claim your space.

Each new day
is a gift to
live and grow
and simply be
the uniquely wonderful you
you were meant to be.

Shine in the light
of each new day.

Cheers & Hugs,
Jodi

Overflowing Abundance – Fuchsia in Watercolor

/ Jodi / 43 Comments

Overflowing Abundance Fuchsia in Watercolor 11×14

Overflowing Abundance – Fuchsia in Watercolor.

Water and paint
dancing and twirling
almost as if a ballerina
with delicate legs
and pointed toes
and a tutu in layers
of pink and purple tulle
emerges as a simple fuchsia.
Overflowing abundance.

Cheers & Hugs,

Jodi

#WorldWatercolorMonth

Charlie’s Advice for a Stress-Free Life

/ Jodi / 51 Comments

Charlie 7/22/18 Mars, PA

Charlie’s Advice for a Stress-Free Life.

Many dogs have said it before me,
but it bears repeating….

If you can’t eat it
or play with it,
then pee on it,
and walk away.

Don’t make life so complicated!

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.

Roasted Spiral Butternut Squash “Noodles” with Garlic, Rosemary & Browned Butter

/ Jodi / 28 Comments

Roasted Spiral Butternut Squash “Noodles” with Garlic, Rosemary, and Browned Butter.

O. M. G!

Where have you been all my life spiralized butternut squash?

Many of us have been spiralizing our zucchini squash into beautiful noodles, but am I one of the last on the bandwagon for spiralized butternut squash??!!

So simple…
So quick…
So DELICIOUS!!!

I happened to come across a package of fresh spiral-cut butternut squash at my local Aldi Grocery Store recently.

I thought about pan frying it in butter and garlic, but then chose to roast it like I typically do with cut butternut squash, and WOWZIE PaZOWzie was I pleased!
And so was hubby!

What a quick, easy, delicious, and nutritous treat!

Here is the super simple, yet amazingly delicious way I prepared it.

Roasted Spiral Butternut Squash with Garlic, Rosemary, and Browned Butter

Ingredients:

  • 1 10-oz package of prepared spiral cut butternut squash “noodles” (or spiral cut your own)
  • 2 Tbsp. salted butter, browned
  • 2 large garlic cloves, minced
  • 1 large sprig fresh rosemary, minced
  • 1 Tbsp. flaked sea salt

Directions:

Preheat oven to 400 degrees F.  Brown butter in skillet.  Watch closely so it doesn’t burn.  Once browned, remove from heat and stir in garlic.

Spread spiral-cut butternut squash “noodles” onto a stoneware bar pan or your favorite shallow baking pan.

Sprinkle with salt.  Drizzle with garlic-enhanced browned butter.  Top with minced rosemary.  Toss to coat all.

Roast for 7-9 minutes.

Serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

What Would You Be?

/ Jodi / 47 Comments

Bumble Bee in Red Petunia Flower Basket – Mars, PA – July 2018

What Would You Be?

What would you be
if you could be
anything you wanted to be?

Would you be
Kind?

Would you be
Loving?

Would you be
Compassionate?

Would you be
Understanding?

Would you be
Generous?

So many wonderful things we can be…
What would you be?
What are you being?

Cheers & Hugs,
Jodi

Mommy’s New Love

/ Jodi / 27 Comments

Mommy’s New Love – Watercolor 11×14

Mommy’s New Love.

The only thing
that can even possibly compare
to the indescribable feeling
of Mommy’s New Love….

might just be
Grandma’s new love.

This is another illustrative watercolor
meant to express the joy
that can only come
from watching your children
experience the joy
of having children…

and getting to be a part of it.

Cheers & Hugs,
Jodi

#WorldWatercolorMonth

A Daddy’s Love is as Big as the Moon

/ Jodi / 41 Comments

A Daddy’s Love is as Big as the Moon – Watercolor Illustration – 11×14

A Daddy’s Love is as Big as the Moon.

I was playing around with illustrative art one day as I continue to practice drawing techniques and watercolor.

I love painting loose, but I also admire those that can create bigger-than-life illustrative characters with their art.

Inspired by the birth of a new grandbaby, my heart feels as big as the moon.  I know my son feels the same way.

Today is also a special “anniversary” day for my Dad and me.  It is our 8-year reunion anniversary.  On July 17, 2010, my Dad and I were reunited after many years apart.  I now know his love is, and always has been, as big as the moon.

So this watercolor painting is meant to express that bigger-than-life feeling through illustrating the BIGness of that love.

Can you feel it?

I could picture this as a Daddy character in a children’s book, and it melts my heart.

A Daddy’s love…
my son’s – my husband’s – my dad’s……
is as big as the moon!

Just like my love is for them.

Cheers & Hugs,
Jodi

#WorldWatercolorMonth

Gluten-Free (Flourless) Banana Oatmeal Bread

/ Jodi / 51 Comments

Gluten-Free (Flourless) Banana Oatmeal Bread.

When you have a bunch of bananas that ripen before you eat them – and you know nobody will eat them – they are perfect for baking.

I have a really yummy banana bread recipe, but it is not the “healthiest.”  I decided I wanted to make something with less (or no) sugar, and maybe no flour either.

I was excited when I found this super-easy and oh so yummy recipe at The Baker Mama.

It’s been very hot here, so I baked this early on a Sunday morning.  I made one loaf for my youngest son and his wife (my son loves banana bread and my daughter-in-law likes to eat healthy and gluten-free if possible) and one loaf for hubby and me.

My son mentioned that if I added some protein powder to the recipe, it would be the perfect breakfast.  I will have to try that next time.

But how simple is this recipe with five healthy, wholesome ingredients?!

Hope you will give it a try.

Gluten Free Banana Oatmeal Bread

Ingredients:

3 ripe bananas
2 cups old-fashioned rolled oats
2  eggs
¼ cup pure maple syrup
1 tsp baking soda

Directions:

Preheat oven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray.

Combine all ingredients in a food processor or blender and blend until smooth and well combined. Pour into prepared loaf pan.
Garnish the top of the batter with thinly sliced bananas or pecans or walnuts, if desired).

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.  Do not overbake or bread will be dry tasting.

Let loaf cool completely in pan. Store in a Ziploc bag in the refrigerator,

Enjoy!

Cheers & Hugs,
Jodi