Eyes Wide Open

Eyes Wide Open.

We must keep our eyes wide open.

Sometimes we will see good and happy and beautiful things.
Other times we will see horrific, sad, disgraceful, reprehensible things.

Blinders don’t change the truth.

The only way to change
the things we don’t want to see

is by keeping our eyes wide open,
so we can face what needs changed.

Hugs,
Jodi

Grieving for the victims and seeking justice:    https://www.cnn.com/2018/08/14/us/pennsylvania-catholic-church-grand-jury/index.html

 

Taking a Blogcation

Taking a Blogcation.

Hi Friends!  On May 18, 2014, I published my very first blog post.
Almost four years later, I’ve been blogging daily or at least five days a week.

I’ve never taken a blogcation – even when I was on vacation!

So I’m thinking I deserve a little break.
I hope you understand.

I am going to take a week or two off as I focus on a few other things going on in my life right now, including a new full-time career.

I’ll try to check in on occassion and may even have a chance to post a time or two, but forgive me if you don’t hear from me for a little while.   Know I am well… very well and happy!

Looking forward to connecting again soon here at “life in between!”

Cheers & Hugs,
Jodi

Released from the Soul

Released from the Soul.

Sometimes…

Art is just feeling.

And no explanation is needed.

There is such a freedom
in simply creating
feeling.

No concern
of whether
someone else

will like…
will understand…
will appreciate…

But such emotion is expelled.

It is like an untold,
secret story
that is released from the soul.

Cheers & Hugs,
Jodi

As If I Were Dancing Myself…

Graceful Ballerina Watercolor 11x14 Saunders Cold Press

Graceful Ballerina Watercolor 11×14 Saunders Cold Press

As If I Were Dancing Myself…

I’ve always admired the delicate gracefulness of a ballerina…
As a little girl, I dreamed of being one myself.

I had a little jewelry box with a tiny ballerina that twirled to music when I opened it.
I wanted to be able to do that and look so delicate and graceful and beautiful.

But I wasn’t delicate or graceful or beautiful.
I was chubby and a bit clumsy and loud.

I tried tap and jazz and ballet classes,
but my mind and body didn’t cooperate with the rest of the dancers.

I was heavy-footed and exuberant and impatient.
When the rest of the class moved right, I moved left.

I continued to grow into being a “big girl” with a “pretty face.”
Just what every teenage girl wants to hear – right?!

I had short, wavy mousy-brown hair – with bangs no less –
when all I wanted was long, straight hair.

I had a full round face, and when I smiled or laughed,
I completely lost my eyes, which became tiny slits (still to this day!)

I had big feet –  a sturdy foundation Grandma claimed –
not delicate ballerina feet that could point and hold me up so gracefully.

A ballerina I was and am not,
but that is finally ok with me now.  (only took 50+ years!)

If I can’t be a ballerina,
I can paint one.

And I can feel the same delicate gracefulness
as if I were dancing myself.

Cheers & Hugs,
Jodi

*Painting inspiration from Pinterest (no credit identified).  Three colors used:  Daniel Smith Neutral Tint, Azo Yellow, Alizarin Crimson.

My Favorite Roasted Brussels Sprouts

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.

My Favorite Roasted Brussels Sprouts

Ingredients:

  • 1 lb. fresh brussels sprouts
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp coarsely ground black pepper
  • 1/4 cup Panko crumbs
  • 1/2 cup freshly grated Parmigiano Reggiano cheese

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

The Gift

A sweet little Momma
surprised me with this little plant.

A Lavender Plant!!
With a special secret note.

She always pays such attention
and remembers the littlest things.

A thank you gift?
Not sure who is thanking who.

For the honor of spending Fridays
with a sweet little granddaughter.

If only she knew….
I would pay her for the privilege!

SSSHHH!
Don’t tell her!

Love you Colleen!
When I grow up, I want to be just like you!

Cheers & Hugs,
Mom M.