Flowering Crabapple Tree, Mars, PA – Spring 2018
All of the Sudden.
You wait.
You wonder.
You anticipate.
And then
one day
you blink.
And all of the sudden
the beauty and joy and delight
appears.
All of the sudden.
Cheers & Hugs,
Jodi
Conneaut Lake, PA Christmas Light Tour on the Barbara J
Christmas Light Reflections after Braving the Wilderness.
This past weekend was a gathering of The Best Book Club Ever, where we talked about one of my newest favorite books, “Braving the Wilderness” by Brene Brown.
So I already told you how much I love this book. Remember?
I couldn’t wait for our book club discussion about it, and it did not disappoint. In fact, it empowered. It really connected me with a special group of family and friends in a meaningful way.
There is so much I could say about it…
About how I connected right from the start when Brene talked about “not belonging” to her own family.
This paragraph sucked me in:
“Even in the context of suffering—poverty, violence, human rights violations—not belonging in our families is still one of the most dangerous hurts. That’s because it has the power to break our heart, our spirit, and our sense of self-worth. It broke all three for me. And when those things break, there are only three outcomes, something I’ve borne witness to in my life and in my work: 1. You live in constant pain and seek relief by numbing it and/or inflicting it on others; 2. You deny your pain, and your denial ensures that you pass it on to those around you and down to your children; or 3. You find the courage to own the pain and develop a level of empathy and compassion for yourself and others that allows you to spot hurt in the world in a unique way. I certainly tried the first two. Only through sheer grace did I make my way to the third.”
But there is so much more…
About authenticity, vulnerability…
and dehumanization.
About the paradox of things like love, the NRA, politics and religion (just to name a few).
And though there was and always will be great differences in opinion among the group on these important issues and values, everyone respectfully listened to each other share, and we grew closer for it.
So after three or four hours of powerfully connecting conversation and breakthroughs in belonging, our gang bundled up in parkas, knit hats and woolen mittens and boarded the infamous Barbara J Paddle Wheel Boat on Conneaut Lake to set sail at 10pm and spend an hour touring the lake and the homes surrounding it lit up with Christmas trees and colorful lights.
25 degrees. Snow flurries. Dark night. Bright lights. Even brighter spirits.
These are my Christmas light reflections after Braving the Wilderness.
Cheers & Hugs,
Jodi
December Joy!
December just might be
my favorite month
of the entire year.
December is
anticipation
and hospitality.
December is
glowing lights
and homespun ornaments.
December is
warm, crackling fires
and glowing candles.
December is
fleece blankets and hoodies
and flannel sheets and shirts.
December is
hope and dreams
and sweet and indulgent.
December is
traditions and family
and magic and memories.
December is
carols and hymns
and elves and angels.
December is
my favorite month.
December is JOY!
Cheers & Hugs,
Jodi
On Being an Uncle: A Charlie Guest Post.
As many of you may recall, I became an uncle about nine months ago.
I gotta tell you, this job just gets better and better every week.
“We” are now eating some “solid” foods by “our self” sitting in the “high” chair.
It is very important for me to stay close by during mealtime to catch anything that hits the floor… or happens to be shared by a swinging hand. (And I must say, blueberry puffs with purple sweet potato are quite scrumptious.)
“We” are also now getting much more mobile, and “somebody” likes my squeaky toys, my ears, my tongue, my paws, and my nose. “She” even takes my bones right out of my mouth.
But that’s okay. It’s all in a day’s work of being an uncle. And as long as she tosses me a blueberry puff or two, I’m totally fine with the rest of the havoc!
Mom says I am a really good uncle. I like when she tells me that. It is usually accompanied by a chin scratch or an ear rub or possibly a treat! She really, really likes being a grandma, so I guess its a good thing I like being an uncle…
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, Jaeger 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.
In case you forgot to remind yourself this morning…
It’s a new day ready for fresh beginnings.
Your smile can light up a room.
Your beauty is way more than just your appearance.
You alone are more than enough.
You are doing a pretty awesome job at this thing called life.
Cheers & Hugs,
Jodi
PS – I also need to remind myself of this, and these maple tree seedpods I fondly remember as “helicopters” from my childhood spring days at Grandma’s remind me of the hope each day brings and the beauty and potential we all have within just waiting to be shared.
Cherish the Moments!
Our little garden is just bursting with tomatoes this time of year, and the little cherry tomatoes are so juicy and sweet and delicious and plentiful that I wanted to use them creatively in a recipe instead of the usual simple throwing of them into our dinner salad.
I also have a really healthy crop of fresh basil.
Anyone that’s been around thecreativelifeinbetween.com for more than a minute likely knows I LOVE chicken for dinner and am always looking for new, creative ways to prepare it.
So last night, I decided to try a newer, lightened-up version of the classic chicken parmesan recipe that is typically dipped in milk and egg wash, rolled in bread crumbs and fried in oil before topping it with cheese and baking it.
For this recipe, I marinaded the chicken in buttermilk – a great tip for making baked (or fried) chicken moist and tender – and then simply topped it with freshly grated Parmigiano-Reggiano instead of rolling it in bread crumbs.
I’ve said it before, and many of you know this well, but there really is no substitute for the real Parmigiano-Reggiano cheese. Powdered cheese in a green plastic container will not do. Other cheeses called “Parmesan” will not do. The real deal – Parmigiano-Reggiano is worth the spend (even if you have to skimp somewhere else – like that Starbucks latte or the pricey bottle of red wine). Nothing can compare to the sharp, complex, fruity/nutty, strong savory flavor and slightly gritty texture of Parmigiano-Reggiano. Inferior versions can impart a bitter taste, so if you think you do not like “Parmesan” cheese, because you ate the powdered stuff from the green plastic container as a kid, please give the real “parmesan” a try! You won’t regret it.
I then roasted it along with lots of sweet, juicy marinated tomatoes with tons of fresh garlic and basil and healthy extra virgin olive oil.
We ate ours over whole grain thin spaghetti and a tossed fresh green salad. It was divine!
Don’t expect it to taste like the familiar fried version soaked in sauce (which is quite yummy in moderation!), but allow yourself to enjoy the fresh, lighter flavors of this wonderful winner, winner of a chicken dinner! (You knew I had to say it – right?!)
Here is my recipe, which is adapted from one I found on Epicurious. Hope you’ll give it a try and let me know how you like it.
Ingredients:
Directions:
Wash and prepare chicken. If chicken breasts are thick, cut them in half horizontally so they will cook faster and more evenly. Marinade chicken in buttermilk for a minimum of 2 hours or up to overnight in an airtight container or large Ziploc bag.
Whisk together olive oil, garlic, basil, oregano, and salt. Pour over tomatoes and stir. Let marinade a couple hours if time allows.
Preheat oven to 450 degrees F. Remove chicken from buttermilk marinade and place on a baking stone or dish with sides that will fit all pieces evenly without overlapping. Top with grated Parmigiano-Reggiano cheese and pat to press into chicken. Spoon marinated tomatoes in between chicken pieces pouring remaining oil marinade over top.
Bake for approximately 15 minutes until chicken is cooked, cheese begins to brown, and tomatoes begin to bubble and brown. Add a slice of Mozzarella cheese on top of each piece of chicken, and return to oven for approximately 5 minutes until the Mozzarella is browned and bubbly.
Serve over whole wheat or regular pasta or by itself with a fresh green salad.
Enjoy!
Cheers & Hugs,
Jodi
Yesterday was the first day of Spring…
and it snowed here in Mars!
So I decided to make something bright and sunny and lemony…
to dunk in my steaming cup of coffee by the warmth of a fire.
I’ve never made biscotti before, so decided it would be fun to try. I love poppy seed, and it is so wonderful with lemon.
I found and slightly adapted a recipe from Lynn at FreshAprilFlowers, and I really enjoyed it.
This would make a wonderful Easter or hostess gift for coffee and tea lovers.
Preheat oven to 350ºF. Line a large baking sheet with parchment paper.
Place sugar in a medium bowl and add the lemon zest. Using your fingers, rub the zest into the sugar until all of the zest has been incorporated and most of the sugar is pale yellow. Whisk in the butter, oil, egg, vanilla extract, and 2 teaspoons of the lemon juice.
In a large bowl, toss together flour, baking powder, salt, and poppy seeds. Add the wet ingredients to the dry, and mix until combined.
Turn dough out onto baking sheet and pat dough into a rectangle about ½” thick ( approximately 6″ x 7 ½”. The dough will be a bit dry and crumbly, but can be pressed together.
Brush egg wash on top and on sides of the dough. Bake for 20 minutes or until the top and sides are lightly browned. Remove from the oven, but do not turn off the heat.
Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1″ thick slices using a sharp knife. Cut these 1″ slices in half, making a horizontal slice down the center. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 more minutes.
Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely.
Store biscotti in an airtight container for up to 2 weeks or in freezer for up to 3 months.
Enjoy dunking this delicious treat in a cup of your favorite coffee, tea, or hot cocoa!
Cheers & Hugs,
Jodi
Oh what fun we had planning, preparing, and celebrating the soon-to-arrive Baby Ben with our McHendy daughter and son-in-law, Jackie & Matt.
I was designated the “official” photographer, so get ready for lots of photos. I was so busy worrying about capturing it and so busy just enjoying it, that it is just now hitting me, after I shared the photos with Jackie (and she posted on her Facebook page), how close I am to being an “almost” grandma!
When Jackie shared the photos, she wrote:
Matt and I have always hoped we could welcome our baby boy into a community of people who will love, encourage, and support him. On Saturday, we were shown a million times over that we without a doubt have that for our baby boy, Ben. Thank you to everyone who braved the snowstorm and made it out to the shower. We are so blessed for all of you (and for all the people who couldn’t make it)! A special thanks to my mom,Jill Henderson, my mother-in-law, Carol Kallis, my future sister-in-law, Becca Cura, and my second mom, Jodi McKinney for throwing us one creative, awesome shower!!
So for the past half hour ( I am drafting this Sunday evening), I’ve been bawling happy tears and cherishing these very special moments.
I hope you enjoy viewing these photos as much as we had in creating and being a part of them.
(If you click on the first – or any one of the pics – you can scroll through the photos in full size.)
Cheers & Hugs,
Jodi
Are you ready for a party in your mouth?
Looking for a versatile recipe that can be a main course, a sandwich, serve a crowd, be made into a great nacho platter?
Look no further!
I present:
Spicy Dr. Pepper Pulled Pork
ENJOY! (We sure did)
Ingredients:
Place all in crockpot and cook on High for 6 hours. Remove pork and shred with fork. Place back in juices and let set at least a half hour. Even better the next day when the juices and meat all mix and mingle even more!
Serve on Hard Rolls, over mashed or fried potatoes, with rice, in a tortilla wrap with your favorite fillings or over tortilla chips with queso and shredded cheese and pickled jalapenos for the most amazing Pulled Pork Nachos!
Wouldn’t you be the hit of the party serving these nachos for the Super Bowl or a Playoff party this weekend?
Want to see a little closer?!
This recipe might be fun to try with beef or chicken too.
Have some fun in the kitchen. Creativity is everywhere!
Cheers & Hugs,
Jodi
*Inspired by The Pioneer Woman’s recipe.
Break of Dawn 1/7/16 – Mars, PA Crescent Moon & North Star
Morning has broken,
like the first morning.
Blackbird has spoken,
like the first bird.
Praise for the singing,
Praise for the morning,
Praise for them springing
fresh from the world!
Happy Saturday Morning!
Cheers & Hugs,
Jodi
the creative life in between 