When I look at this photo
I snapped along my walk the other day,
I realize how grateful I am
to have such a place of beauty
so close by
to be able to walk by
every day I can.
There is so much beauty…
so much to be grateful for…
if only we open our eyes
and look with our hearts.
Do you see the possibilities?
Do you wonder about the mystery
that is just a few steps further
along the path
and around the bend?
Open your eyes
and look with your heart.
Cheers & Hugs,
Jodi
Is there anything better this time of year than pumpkiny, cinnamony treats fresh from the oven?!!
I’ve discovered a way to make a FABULOUS Pumpkin Cinnamon Chip Cookie that is like no other pumpkin cookie you’ve ever had! These are crispy on the outside, chewy and gooey on the inside, and they are seriously BURSTING with cinnamon!
Most pumpkin cookies are “cake-like,” which is fine, but when you want a “cookie” to sink your teeth into, you have got to try these!
I had some pumpkin and was trying to decide what to make. I perused some recipes on Pinterest and came across a recipe that reminded me of my standby cookie recipe I use to make chocolate chips and blueberry white chocolate chips and so many other of my family and friends’ favorites. I decided to tweak it up a bit and found if I use my standard recipe, but substitute pumpkin for the eggs, change the ratio of sugars to a bit more brown, up the vanilla a tinch, and add a zip of cinnamon, I get these amazing Chewy Pumpkin Cinnamon Chip Cookies.
Make some to share with your family and friends. They are sure to bring smiles. They would make a great addition to a Thanksgiving cookie tray or even a new one to add to your holiday cookie faves. Go stock up on you Hershey’s Cinnamon Chips and get baking!
Ingredients:
Directions:
Preheat oven to 375 degrees F.
Cream butter in electric stand mixer about 2 minutes. Add sugars and continue beating. Add vanilla and continue beating. Add pumpkin and slowly mix in to incorporate. Next add the baking soda, salt, and cinnamon. Gradually mix in the flour on very low speed and just until all is incorporated. Stir in cinnamon chips with rubber spatula or wooden spoon.
Scoop dough with 1/4 measuring cup and roll into a golf ball sized ball. Place two inches apart on baking stone or prepared cookie sheet. Bake approximately 15 minutes until golden brown on the outside with crisp edges. Allow to cool on baking stone/cookie sheet for 15 minutes before removing to cooling rack.
Enjoy!
Cheers & Hugs,
Jodi
Red Autumn Leaf on Rusty Spring – Mars, PA
Spring or Fall?
The things you find on an Autumn walk
that resonate with your thoughts….
Like the old rusty box spring
that has been sitting for years
against a pile of well seasoned cut and split firewood
on a path I pass frequently on my walk.
It sits there as if its purpose
is purely to create artistic beauty
A paradox…
a contradiction.
Just like a crazy 74 degree November day
in the little town of Mars, PA.
Is it “Spring” or is it Fall?
Cheers & Hugs,
Jodi
Roasted Butternut Squash….
Fresh Baby Spinach…
Spicy Pepperoni…
Cheese, Cheese, and just a little more Cheese….
O. M. G!
This might seriously be the most delicious thing I have ever made…
Roasted Butternut Squash and Spinach Lasagna.
(Either that or I was just totally craving butternut squash…. which I was… but still…)
When I saw one of my blogging buddies, Jenna at The Painted Apron, share this recipe a few days ago, I could not resist making it that same evening!
I may have added a bit more cheese (because… well…. just because…) and Jodi’d it up a teensy bit, but Jenna totally gets the credit for sharing this amazingness!!!
This is one of those recipes where you kinda moan in delight after each bite. (Well – at least I did!) Hubby absolutely loved it too. A LOT!
And when I shared some with my son, Nick – he called it “ridiculous!”
I think this might just be my absolute favorite lasagna recipe ever, and I can’t wait to make it again and share for company or a potluck or party.
Okay – I think I’ve told you enough how much I loved this. Now – please – go make it – and tell me it isn’t so!
Ingredients:
Parmesan Cream Sauce
Directions:
Place cubed butternut squash on a baking stone/sheet and sprinkle with salt, pepper, ginger, and minced garlic. Roast at 425 degrees F for 20 mins.
Place chopped pepperoni slices on a paper towel or napkin lined plate and microwave on high for 20 seconds to render the fat.
Prepare sauce by combining butter, milk and wine (or water) in a small sauce pan over medium-high heat. Bring to a boil. Briskly whisk in flour until incorporated and thickened. Stir in 1 cup Parmigiano Reggiano.
Spread about 1/4 sauce on the bottom of 9×9 square baking dish. Place two lasagna sheets side by side on top of sauce. Layer half of the roasted butternut squash on top, followed by half of the fresh spinach, half of ricotta, a sprinkle of salt and pepper, and half of the pepperoni. Top with another 1/4 of sauce and repeat layers.
Top with remaining 2 sheets of lasagna and spread with remaining sauce. Add sliced mozarella cheese and a few reserved pieces of pepperoni. Finally top with 1/4 cup Parmigiano Reggiano.
Bake in 350 degree F oven uncovered for 30 minutes, or until hot and browned and bubbly. Let set for 10 minutes before serving. Enjoy!
Cheers & Hugs,
Jodi
Parmesan Garlic Roasted Spaghetti Squash – oooo la la!
Spaghetti Squash may not the best photographic subject…. but oh what an easy and seriously delicious dish this is!
In the past, I have usually cooked my spaghetti squash in the microwave by simply poking fork holes in it and “steaming,” but this time, I decided to roast it in the oven, and OH boy did we love it!!!
In the past, I also typically put a tomato or marinara sauce or canned diced tomatoes with seasoning on it, and it was good and filling and low calorie, and a great vegetable, but this version……
is KICKED UP!
Not sure I can go back now!
And as full flavored as it is, it is so super simple.
Give it a try, and see what you think!
Ingredients:
Directions:
Preheat oven to 400 degrees F.
Cut squash in half, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place flesh down in a baking dish, and roast for approximately 30 minutes.
Remove from oven and let cool slightly to handle. While it is cooling, melt butter in saucepan, add garlic and cook for a minute or two. Add broth. Stir in cheese.
Use a fork to scoop out spaghetti squash. Add to saucepan. Stir to coat. Sprinkle with parsley and a little more cheese if you please.
Enjoy!
Cheers & Hugs,
Jodi
Autumn in the Pumpkin Patch 9×12 Watercolor
Autumn is so leisurely lingering
and thoughts of pumpkins and trees in shades of oranges and red and yellow
are ever present.
I truly can’t remember when I have enjoyed the Fall season more.
The weather has been so beautiful.
Work has been busy.
Life has been full of exciting changes and anticipation.
One late evening this past week,
I felt the need… the urge… the desire… to paint.
I opened my palette and wasn’t sure what to do.
So I searched my Pinterest inspiration and found and amazing artist, Herry Arifin,
whose style totally intrigued me!
The looseness, the light, the brightness, the bold strokes and color
totally captivated me.
I used one of his paintings as an exercise to practice and created this.
It doesn’t even come remotely close to the talent of Herry, but it was sure fun to try.
And I made myself do it from memory and imagination and with freedom and abandon as opposed to looking at and copying.
It’s been fun watching friends post photos of their little “pumpkins” in pumpkin patches and dreaming of our little pumpkin. In fact, it is getting hard to think of much else!
This grandma-in-waiting is ready to take on the official role and title. Just a few more weeks to go!
Happy Autumn!
Cheers & Hugs,
Jodi
If you are a soup lover like me – especially this time of year when the temperatures turn cooler and the days grow shorter – you are going to love this hearty, rich, and flavorful meal in a bowl.
If you love the taste of stuffed peppers, but not the fuss, you are going to be in heaven.
Stuffed Pepper Soup is one of my all-time faves. You can make it on the stove top or throw it in the crock pot to simmer all day. Your house is going to smell like Grandma’s kitchen, and your belly is going jump for joy!
Here is my easy, yummy recipe.
Ingredients:
Directions:
In a large dutch oven, brown ground beef with onion and garlic. Drain. Stir in remaining ingredients, and bring to a boil. Reduce heat, cover, and simmer for approximately one hour until peppers are tender and flavors have had the chance to blend. Serve piping hot, and enjoy!
Cheers & Hugs,
Jodi
Looking up
past the bare
tangled
web
that tries to
block our view…
Looking beyond
what is
closest
and darkest
and right before
our line of sight…
Is beauty
and brightness
and color
and possibilities
and hopefulness
and mystery.
Look up…
Look beyond…
See the beauty.
Cheers & Hugs,
Jodi
This past weekend was one of my favorites of the year! Time for the annual Brugnoli Family and Friends Krautfest Party!
Those of you who have been hanging around here awhile, might remember Krautfest 2015 or even Krautfest 2014.
The festivities kicked off this past Saturday in the beautiful Autumn weather at Conneaut Lake, PA with our dear “Oh Rob” welcoming guests and instructing newcomers on the sauerkraut-making process.
It starts with cutting…. 800 lbs of cabbage cutting!
The cut cabbage goes to the shredders, where experienced cutters teach newbies on equipment passed down through generations from grandparents…
and taught to new generations – where Moms teach sons…
and sisters show brothers….
and families do together.
It then gets measured,
and salted,
and pounded…
while friends and family chat,
and laugh,
and hug.
Old friends meet up after decades.
and new relationships bloom.
There is plenty of fun for kids of all ages!
From Jumbo Jenga…
to pick up sticks…
to lawn bowling,
and searching for bones and candy and money in hay.
There was pumpkin painting…
and t-shirt painting.
There was apple picking…
and apple pressing.
The kids loved learning how to turn apples into fresh apple juice!
and so did some of the parents and grandparents!
There was lots of food.
I made Grandma’s halupki – another Krautfest tradition served up next to hot dogs and kraut and homemade pierogies and cheesy polenta and fresh smoked ham and lots of other yummies.
There was an entire dining room table filled with desserts.
and of course plenty of wine.
There was tire swinging,
and bonfire-building.
There was Marty (hubby – on the left) and Martin.
There were quiet moments from afar,
and lots of singing and music after the sun went down and drew us indoors.
Even dogs of all sizes made friends!
Can you imagine a better time?
Thank you Joyce and Oh Rob! We love you! We ALL do!
Cheers & Hugs,
Jodi
The Old Dogwood,
in her Autumn crimson cloak,
steals the show again this season
on the green carpet.
Nature….
the best show in town.
Cheers & Hugs,
Jodi
the creative life in between 
