Is there Room under your “Shroom?”
Is there a tiny space
for me to find rest?
A small space of shelter,
for respite and relief
from the scorching heat
of intense fiery words,
from the gusty winds
of critical opinions.
Is there a soft, comfortable place
where we can meet at peace?
Cheers & Hugs,
Jodi
What’s Stopping You?
The best built,
longest lasting,
chained and locked gate
can’t block
the sun
from shining brightly through.
What’s
stopping
you?
Cheers & Hugs,
Jodi
Morning Glory and Thistle – Mars, PA – September, 2018
Tangled.
So often
our lives
get tangled.
Tangled up
in the
thistly thorns
That prick
and poke
and jab.
That sting
and hurt
and try to defeat.
But doesn’t
the morning glory’s bloom
outshine the thistle?
You
can
too!
Cheers & Hugs,
Jodi
Fresh Red Raspberry Pie.
Before we fully embrace all things pumpkin and apple and cinnamon and spice for Fall, I decided to slide in one last “Summery” pie for the season a week or so ago when my youngest son and his wife came over for dinner (knowing this is one of his faves).
Fresh red raspberries are such a treat all by themselves, but baked to overflowing with a bit of tapioca inside a tender flaky pastry crust is pretty close to heaven.
Fresh red raspberries used to be a rare find in our part of the world, but they are quite prolific in the grocery stores year-round now. Buying enough for a pie can be a bit pricey, but worth it for a treat every once in a while.
Grandma always said the only way to know when a berry pie is done is when it bubbles over into the oven, so that is how I gauge the time too!
Here is my simple, old-fashioned recipe.
Ingredients:
Pie Crust:
Filling:
Directions:
Preheat oven to 425 degrees F.
Prepare filling by blending raspberries, sugar, tapioca, lemon juice, and salt in a bowl. Let sit while you prepare crust.
Prepare crust by blending flour, Crisco, and salt in a large bowl with a pastry blender until crumbly. Add cold water and gently mix just until able to form a ball. Divide dough in half, and put one half on floured surface to roll out.
IMPORTANT: Do not overwork the dough. It is not bread dough that needs kneaded. The more you “work” pie crust, the tougher it will become. The less you play with it, the more tender and flaky it will be.
Roll out first half using heavy floured marble rolling pin into a circle large enough to fill 9″ pie pan. Lift it from the surface to your pie pan by folding it into quarters, then unfold it in the pan letting it hang over edges.
Roll out other half of dough into rectangle and cut into 8 strips to weave into a lattice topping.
Pour filling into bottom crust. Top with 4 strips going same direction. Weave by lifting two alternating and place one the opposite direction, the lifting the other two, and repeating. Pinch top to bottom doughs together all around edges.
A nice finishing tough is to brush crust with some water and sprinkle with coarse sugar.
Cover edges of the pie with strips of aluminum foil or a pie crust shield (the most GENIUS invention ever in my baking opinion!)
Bake in 425 degree oven for 15 minutes. Reduce heat to 375 degrees F, and bake until crust is golden and filling is bubbly, about 30 minutes more.
Serve warm or cold topped with a scoop of vanilla ice cream!
Enjoy!
Cheers & Hugs,
Jodi
September Sunset, Butler, PA
When the clouds of life
try to block the
badass dazzling
bright light
of your beautiful soul,
Bust on through
and sparkle
and shine
and glow
wherever you can.
Cheers & Hugs,
Jodi
Easy Fresh Homemade Salsa.
I LOVE salsa!
And this time of year when tomato plants in our gardens are overflowing with more tomatoes than we can eat, it is the perfect time to make fresh salsa.
It is so easy to make and so healthy and versatile for snacking or cooking. I love dipping tortilla chips in it for snack. It is also my favorite baked potato topping. Skip the butter and sour cream for me, and pile on the salsa! Throw frozen skinless, boneless chicken breasts in a crockpot on low, top with a pint of salsa, and ignore it for 8 hours. Return for a delicious, nutritous main course of Salsa Chicken.
There are gajillion ways to make salsa. You can add corn and black beans for a heartier twist. You can add chopped peaches or mango for a sweeter twist. You can add jalapenos or your favorite spicy, hot peppers if heat is your style!
What are your favorite ways to enjoy salsa?
Here is how I made it this past weekend.
Ingredients:
Directions:
Combine all ingredients in a food processor. Pulse several times until desired chopped consistency. Serve immediately or store in a jar or airtight container in refrigerator for up to several weeks.
Enjoy!
Cheers & Hugs,
Jodi
Weathered Barn along a Country Road in Western Pennsyvlania
Weathered.
The stories this weathered barn
could tell
are likely
more than we can imagine.
Much like the lines
on beautiful, weathered faces
we appreciate so much…
(until they are our own).
On a day like September 11th,
which in the U.S. has become known as 911,
we cherish weathered barns
and weathered faces.
Remembering and honoring those
who didn’t survive
the opportunity
to grow to become weathered.
Cherish the moments.
Cheers & Hugs,
Jodi
A New Day.
Here it comes…
a new day.
Look around,
Listen to what it has to say,
Taste its flavors,
Touch its textures,
Breathe in its fragrance.
Experience all it has to offer,
and give it your best.
Don’t miss it…
It is one we’ve never seen before.
Cheers & Hugs,
Jodi
Lemon Blueberry Zucchini Cake.
This is NOT your momma’s zucchini bread recipe!
Are you overloaded with zucchini and looking for new recipes to use up the abundance you have this time of year?
You have to try this amazing cake! A co-worker made this to share for a recent celebration at work, and I knew I had to make it.
I modified it slightly from the recipe he found at I Am Baker by cutting the frosting in half, and it was absolutely amazing.
Go bake this!
Ingredients:
Directions:
Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
Shred zucchini and spread out on a clean dish towel. Roll up and squeeze gently to drain a bit of the excess water. Set aside 2 cups of shredded zucchini.
Beat together eggs, oil, vanilla, sugar, and lemon zest with electric mixer. Gently fold in the zucchini.
Add flour, salt, baking powder, and baking soda. Stir until incorporated. Gently fold in the blueberries.
Pour half of batter into each cake pan.
Bake approximately 40 minutes or until knife inserted in center comes out clean.
Cool 20 minutes in pans, then turn out onto cooling racks to cool completely.
Prepare lemon butter cream frosting by beating butter, sugar, salt, lemon juice and vanilla with electric mixer until creamy.
Spread on top of each layer, leaving sides “naked.”
Decorate with additional fresh blueberries, lemon zest, zucchini blossoms, and powdered sugar if desired.
Refrigerate.
Enjoy!
Cheers & Hugs,
Jodi
Sun & Clouds – August, 2018 – Mars, PASilver Linings.
I was basking in the sunshine,
when darkness cast its shadow.
I looked up,
and sighed with relief.
When I saw the cloud radiating so brilliantly
with its irrepresible silver lining.
Cheers & Hugs,
Jodi
the creative life in between 