Jodi Hills

So this is who I am – a writer that paints, a painter that writes…

Tag Archives: recipe


by Leave a comment

Elbow deep.

I’m sure my grandma had some sort of Tupperware, plastic containers, but I don’t really remember them. Then again, I don’t imagine there were a lot of things left over. Not a big concern on how to keep a batch of cookies fresh. I think the bigger concern was how to keep the large ceramic farmer pig full. 

There was a time when I was small enough that I could go in elbow deep, once I removed his cookie jar hat. Fingers spread, I would swish and twirl as if that little farmer pig was holding out on me, hiding one last cookie. With so many kids, so many cousins, it emptied with a voracious speed, unlike most pigs had ever seen. Maybe she could tell by the clank of the cover. The sound of disappointment as the lid was dropped back on his head. Because without turning around, she began a new batch. 

The defeat of the cookie jar clank, was soon replaced by the thrill of the mixer. Oh, to be so near! To be connected by swishing apron strings. To be first in line to taste the dough. And we did eat the dough without worry. (Truth be told, I still do.) 

There are certain ingredients we don’t have in France. Like brown sugar. But yesterday, being elbow deep in desire for a chocolate chunk cookie, I got to work. I googled and searched. Turns out it’s just sugar and molasses. Then to find molasses. Again I searched. A small bio store carried it. Was it supposed to be this thick? Then I remembered “slow as molasses,” and I shook my head to myself. “Elbow deep” turned to “elbow grease,” as I painstaking stirred, and scraped, and stirred my white sugar brown. 

I do have Tupperware, but I think these will go pretty quickly. Scents of sugar and chocolate and grandma waft through the house. My heart’s cookie jar is complete. 

Shop Now!


by 1 Comment

Sometimes lemons.

I wasn’t planning to do it all yesterday. I thought I would just start with the jam. I made the first batch in the morning, and by early afternoon the remaining apricots said, “It’s time.” 

It being a Sunday afternoon, in France, my options were limited. I only had enough sucre spécial confiture (sugar for making jam) to create another small batch. I decided that I would make a tart as well. It became clear very quickly that I was going to have to Elsie my way through this. Within each recipe there was something that I didn’t have. Almond flour. Nope. Next. Whipping cream. No. Next. And this went on and on as the stores remained closed. I finally stumbled upon one where I had almost everything but the corn starch. Google recommended Arrowroot or Psyllium husk. If my pantry didn’t contain corn starch, how likely was it to contain Psyllium husk? My inner Elsie took over. More flour here, mixed with a dash more sugar. Vanilla, why not. And some of the jam I made that morning — of course I added it atop the fresh apricots and my homemade crust. 

While the tart was in the oven, I made another batch of the apricot jam. No apricots lost, and the house smelled of sweet victory. The thing is, we don’t always get to be ready. Possibly never. Yet, life ripens before us at a blistering pace, handing us a bowl of apricots, (sometimes lemons), and we get to decide whether we’re going to make something of it, or not. 


I’ve always been a bit of a worrier. It was my Grandma Elsie who showed me how to tweak that recipe and change it from worrier to warrior. With 9 children, “open or closed on a Sunday” would have been the least of her battles. And yet she conquered them all, ever so sweetly. 


It turns out the most important ingredients in a French tart are Swedish hands and a creative heart. Bon Appétit!

Shop Now!


by Leave a comment

Dish towels and dancing.

I don’t think it makes me a serial killer just because I like my dishtowel to hang neatly. (They seemed to imply this in the movie Sleeping with the Enemy.)

I suppose I could have gone either way. My grandma’s kitchen was always, well, I’ll say it, a mess. Dishes piled head high. Pots still on the stove. My mother liked a clean sink. The dishrag hung alone over the faucet, testing the humidity level of her apartment. It was a good day for her if she woke to a dry rag in an empty sink.

It’s funny what brings us comfort. An ironed dish towel hanging neatly in the kitchen is enough to start my day off right. And it doesn’t mean I love my grandma any less, I just know what works for me.

There was a tiny plaque by my grandma’s stove. Above the picture of a very pregnant woman it read, “I should have danced all night.” Perhaps my mother took that advice to heart. She never taught me how to cook, but she did teach me how to dance. Her kitchen recipes included “Slow, quick-quick. Slow, quick-quick. 1-2-3, 1-2-3. A heel and a toe and a polka step.” And so we danced in that clean kitchen, never disrupted by a boiling pot.

I suppose there’s a little of both of them in my French kitchen. I know my grandma is watching as I boil the fruit from our trees to make jam. And it is my mother’s hand that gives me the slight nudge to change direction as she dances me through my clean kitchen.

When my son-in-law washes his hands and leaves the towels in a heap, I don’t really want to kill him. But I would like to tell him a story. Of a chubby woman laughing, a tall woman dancing, both leading me in love.

It’s a crazy world. We all have to find our own joyful way. Do what works for you. (And don’t forget to wash your hands.)

Shop Now!