A Journey With Jenna

Always take the scenic route

Outdoor Space Goals for My Next House

Please note that this post is sponsored by Brazilian Wood Depot, but all opinions are my own.

It’s coming up on five years since I bought my house (which is also my first house), and while I’ve truly enjoyed it, I’m ready for a change. However, now isn’t the best time to buy, so instead, I think it’s the perfect time to think about goals for my next home, particularly when it comes to the outdoor space. That’s one area I’m lacking now, and it’s important for where I live next. I want to have some acreage to enjoy the outdoors more. Here are some of my wish list items for my dream outdoor space:

  • Garden – I want to have enough space to plant fruit, vegetables, and flowers so I can harvest my own. Growing your own is much more rewarding, and the fruit and vegetables taste better than anything you can buy at the store. Ideally, I’d like to have enough that I could can or freeze garden produce and enjoy it all year long. I grew up picking vegetables and canning them with my mom; to this day, it’s still one of my favorite things to do. And my family always had rose bushes when I was a kid, so it was nice being able to cut our own and enjoy them in the house. I would love to be able to do that again by growing my own flowers – hydrangeas, tulips, and peonies are a must!
  • Front porch with a swing – When I think of a home with southern charm, I think of a front porch with a swing. Add a few rocking chairs, too, and you’ve got the perfect space to relax in the evenings or spend time having laughs and conversations with friends and family. Give me a good book and a rainy day; that would be the ultimate form of self-care!
  • Backyard deck – When I was growing up, my family had a wood deck around our above-ground pool. It was the perfect outdoor gathering space, and we have many great memories from time spent out on the deck and in the pool. But that deck was not easy to maintain! My parents had to stain it quite often to keep it in good shape, and most wood decks just don’t hold up well over time. I recently discovered Brazilian Wood Depot and fell in love with the beautiful natural hardwoods they carry – some of the hardest in the world – and they can withstand extreme environmental conditions, outliving nearly every alternative material. Their Ipe wood would be my pick for the perfect backyard deck, and for some extra privacy, an Ipe fence would be a great addition.
  • Firepit or outdoor fireplace – I love nothing more than spending a crisp, cool night under the stars around a firepit. There’s something so relaxing about the flicker and being out in the fresh air. I like to make a big pot of soup and bring it out to eat around the fire. And, of course, you have to make s’mores for dessert afterward! I like to be different and use peanut butter sandwich cookies instead of graham crackers. Try it, and thank me later!
  • Mountain view – If I could see the mountains from my property, that would be heaven! Oddly enough, I didn’t enjoy the mountains much when I was a kid. I think you just don’t appreciate the beauty and find it boring when you’re young. But now, the mountains are my happy place! I always choose the mountains over the beach. It’s where I feel most relaxed and at peace. So, to be able to experience that every day would be amazing! And if I could have some wildlife wander onto my property, that would be an added bonus!
  • Landscaping – A house looks homier to me when it has beautiful, pristine landscaping with flower beds, shrubs, trees, and a manicured lawn. Stripe the grass, and I’m sold! Solar lights are also a nice touch and provide just the right amount of lighting in the evenings.

If you’re like me and enjoy watching shows on HGTV, you’ve probably noticed how they typically focus on the interior of a house, and while I certainly have wish list items for that, too, I think it’s fun to reflect on a space that’s often overlooked, but makes such a difference in a home. I enjoy spending time outdoors more than anything, so it only makes sense for the outside to be just as nice as the inside!

Creamy Roasted Tomato Basil Soup and What to Do with All Those Summer Tomatoes

Fresh, homegrown tomatoes are one of my favorite things about summer. I love going to pick them, and luckily they do last for a while, but there comes a point when you just need to use them up before they go bad! I’m sharing some ideas of things you can make with tomatoes. Most are very simple “recipes,” and first up is my favorite way to make creamy roasted tomato basil soup.

For the soup, start by coring, halving, and seeding the tomatoes, then roast them with some onions and garlic, all tossed in a little olive oil. Next, you’ll put everything in the blender and add some cream, parmesan cheese, basil, and a touch of salt, pepper, and sugar. Finally, add some broth and then serve and enjoy!

Ingredients
7-8 large tomatoes, cored, halved, and seeded
handful of grape tomatoes, optional
1 large onion, quartered
8-10 garlic cloves, peeling left on
2 Tbs. extra virgin olive oil
1 C fresh basil
1/2 C parmesan cheese, grated
3/4 C heavy whipping cream or half & half
sugar, salt, and pepper, to taste
2 C vegetable broth

Directions
1. Preheat oven to 400 degrees.
2. Spread halved tomatoes (and grape tomatoes if using), onion, and garlic on a baking sheet and toss with olive oil, then season with salt and pepper.
3. Roast for 25-35 minutes or until tomatoes and onions begin to blacken.
4. Remove from oven and let cool. Then, slip off tomato and garlic skins and discard.
5. Blend tomatoes, onion, and garlic in a food processor or blender. Then, add basil and blend more.
6. Pour into a large pot and add parmesan cheese, cream, sugar (start with 1 tsp. and taste), salt, and pepper.
7. Once combined, add broth and let simmer until hot.

This soup freezes well — just don’t add the parmesan cream and cheese until you’re ready to serve. It’s a great way to use a lot of tomatoes, and it’s perfect even if your tomatoes aren’t at their peak freshness.

If you’re looking to make even more things out of your tomatoes, try these simple “recipes.”

Tomato and macaroni salad – Mix macaroni noodles with chopped tomatoes, mayo, salt and pepper. So easy and classic.

Grilled caprese vegetables – Brush veggies with olive oil, and season with salt and pepper. Grill, then top with tomatoes, fresh mozzarella, basil, and balsamic glaze. I like to use a mixture of onions, peppers, zucchini, and yellow squash, and I don’t have a regular grill, but a grill pan works just fine.

“Not quite” tomato soup – I got this recipe from StyleBlueprint here, and it’s a lot like tomato gravy. I serve mine over brown rice.

You also can’t go wrong with a tomato sandwich, Southern-style. Make sure you slather both slices of bread with Duke’s mayo, and put salt and pepper on your tomatoes. I like to have sliced tomato as a side with dinner, and of course, I make lots of caprese salads, too. I added peaches to this one and switched out the fresh mozzarella for burrata cheese and it was so good!

I hope this gives you lots of ideas for things you can make with fresh tomatoes if you happen to be lucky enough to get a bunch of them this summer. Enjoy, and let me know if you try any of my suggestions!

Kale, Brussels Sprouts & Avocado Salad

When the weather starts warming up, I tend to switch out my favorite soups for salads. I recently came across a version of this one and decided to give it a try. It’s definitely a keeper! I may play around with the dressing ingredients to try to make it healthier, but this is a great base recipe to start with!

For this salad, you’ll start by baking your kale and brussels sprouts. While that’s in the oven, make your dressing. Then, just toss everything together with some avocado, freshly grated parmesan, and sunflower seeds. So simple!

Ingredients
1 bunch fresh curly kale, leaves removed from stalk and torn into pieces
1 lb. brussels sprouts, trimmed and sliced in half
2 Tbs. olive oil
salt & pepper, to taste
1/2 C mayo
1 Tbs. lemon juice
1 tsp. Dijon mustard
1/4 C shredded parmesan cheese
1-2 avocados, chopped
sunflower seeds, to taste

Directions
1. Preheat oven to 375 degrees.
2. Spread kale and brussels sprouts in a single layer on a baking sheet, and toss with olive oil, salt & pepper.
3. Bake for 18 minutes, or until kale is crunchy and brussels sprouts are tender. Stir a couple times during baking.
4. While the veggies cook, combine mayo, lemon juice, mustard, and salt & pepper to taste for dressing. Shred parmesan and chop avocado, then set aside.
5. When veggies are done, let cool slightly, then toss with dressing, parmesan, and avocado.
6. Top with sunflower seeds.

This salad would be great leftover eaten cold, but I can’t attest to that because I didn’t have any left! Give it a try, and feel free to make your own changes to it. Let me know if you come up with any good combinations! Enjoy!

Super Simple Chili

Now that cozy season is upon us, what better way to warm up than with a satisfying bowl of homemade chili? For the longest time, I never made “classic” chili. Mine was always a veggie chili that had lots of different flavors going on, and while I still love that kind of chili, sometimes you just crave the basics.

When Impossible Foods introduced their plant-based burger in stores near me a few months ago, I was excited to see that I could use it in pretty much any dish that would normally have ground beef. The first thing I tried was chili, and this recipe is so easy and delicious! And if you prefer to use regular meat in yours, by all means, do that!

Here’s everything you’ll need.

Start by browning your meat. With the Impossible meat, I add a drizzle of olive oil to my large pot first, then I break up the meat and let it brown. Once your meat is brown, add the onions and bell pepper and sauté several minutes until the veggies are soft.

Next, add your canned tomatoes, beans, spices, and water, then simmer.

Once the flavors have had a chance to come together, it’s ready!

Ingredients
1 package Impossible burger meat, or 3/4 lb ground beef
2 onions, chopped
1 bell pepper, chopped
1 28 oz. can tomato sauce
2 14.5-oz. cans petite diced tomatoes, or one large can
1 27-oz. can chili beans, drained
3 Tbs. chili powder
Shredded cheddar and sour cream for topping

Directions
1. In a large pot, brown meat on medium heat. I heat a drizzle of olive oil before I add my Impossible burger.
2. Once the meat has browned, add chopped onions and bell pepper, and sauté until vegetables are soft, about 10-12 min.
3. Next, add the tomato sauce, petite diced tomatoes (with liquid), drained beans (drain, but don’t rinse), one 14.5 can of water from your empty tomato can, and the chili powder.
4. Stir well to combine and turn up the heat to bring to a slight boil.
5. When the chili is boiling, turn down to a simmer and place a lid on the pot.
6. Let simmer at least 20 minutes so the flavors can combine.
7. Serve with shredded cheese, sour cream, or any toppings you like.

This chili is satisfying for meat-eaters or vegetarians like me. And if you leave off the toppings, it’s vegan. It’s simple to make and comes together quickly. It’s hard to find a heartier winter meal. Just make some cornbread to go with it, and you’re all set!

Chattanooga, TN

Kate from A Thought and a Half is a girl after my own heart. She loves the South and she also loves food and cooking. We both work in similar fields, too — writing! So, it was a no-brainer to have her do a guest post here and show us around Chattanooga, where she lives.

Tell us a little about yourself.
I’m a foodie, writer, recovering podcast host, cat mom, owner of A Thought & a Half, a Southern food & lifestyle blog, and most importantly, I’m a Southern girl through and through. By day, I’m a writer for a marketing agency, working mostly with entrepreneurs, small business owners, and nonprofits. 

How long have you lived in Chattanooga, and how does it differ from where you previously lived?
I moved to Chattanooga in July of 2015 for my job. I’d visited the city a few times in my younger years, but hadn’t been in more than a decade when I accepted my job offer. I’ve been here for five years now and I’ve fallen more in love with it each year! I have a whole section of my website devoted to my city and everything that makes it great: food, things to do, travel guides, and more.
I moved around a lot growing up—North Carolina, Georgia, and Pennsylvania, all before college. Then I went to college in Virginia, grad school back in North Carolina, and then Chattanooga after I graduated. Chattanooga definitely has a slower pace of life than other places, especially metro Atlanta. Traffic is not overwhelming. And the people are SO NICE. Making friends as an adult isn’t easy, especially in a new city. But I never felt like I couldn’t meet people my age with similar interests, or discover some new interests myself!

What do you like best about living there?
I really enjoy the pace of life here. Chattanooga has just about everything a big city has (except the traffic), and it isn’t overcrowded or hard to navigate. The Greater Chattanooga area is under 1 million people, so sometimes it feels small, but not too small! We have seasons, too, and sometimes we even get a few inches of snow. 
Chattanooga is a very convenient city. It’s easy to get to where you need to be. If you need a break for city or suburban life, there are gorgeous hiking trails as little as 10 minutes away. Fall is BEAUTIFUL here. Plus, we have the Tennessee River, which runs right through downtown. In fact, Chattanooga has been voted Best Town Ever twice since I’ve lived here!

What area would you recommend people stay in? Any certain hotels?
Staying in Downtown or Southside would be the most convenient to almost anything a tourist or visitor would want to do. There are several “boutique” hotels in the city, and plenty of AirBnBs. If you want a different lodging experience, check out The Crash Pad hostel on the Southside!

What are your favorite restaurants in Chattanooga?
How much time do we have? So many… my go-to restaurants are: Bleu Fox Cheese Shop, STIR, Feed Co Table & Tavern, Taqueria Jalisco, and Public House. Dub’s Place is a little off the beaten path, but they’re my favorite burgers in town. 
For drinks, I love Unknown Caller. It’s a speakeasy style bar with killer cocktails. Whiskey Thief at The Edwin Hotel has an amazing upper patio that overlooks the River. 
For the sweet stuff, you can’t beat Clumpies Ice Cream. Their seasonal flavors are just as amazing as their regulars. The Hot Chocolatier has lots of truffles, cakes, and other delicious treats. Cupcake Kitchen is also super fun!

Where are your favorite outdoor spots?
Again, there are so many, but these are my favorites:
North Chickamauga Blue Hole is about 25 minutes north of Downtown. It’s got some great swimming holes! 
Foster Falls is a little further out in Sequatchie, but let me tell you, that waterfall is worth the trip. 
Lula Lake Land Trust is a really neat place, too. There are different hiking options based on your preferences. It is a land trust, though, so you have to make a reservation before you go. 

How about if the weather is bad – what indoor places do you enjoy?
Chattanooga is home to about a dozen craft breweries, so a little brewery hop is fun on rainy days (with a DD or ride sharing, of course!). The Tennessee Aquarium has been nationally ranked, so definitely add that to your list. They have penguins, otters, and lemurs! The Hunter Museum of American Art is a great option for more artsy visitors. If you’re traveling with kids, check out the Creative Discovery Museum.

If you had visitors coming to town, what’s the first place you would take them?
Probably somewhere to eat! Or if it’s soccer season, a Chattanooga Football Club match at Finley Stadium.

Any favorite shopping areas?
While Chattanooga doesn’t have a true “shopping district” like bigger cities, we do have lots of fun shops in different parts of town! Warehouse Row is a little more upscale and has some nice shops and restaurants. Frazier Avenue on the North Shore has more artsy, unique shops. If you’re into antiquing, check out The Refindery, Insyde Outsyde, or Dirty Jane’s Antiques! 

Let’s say you want to get out of town for the day. Where would you go for a short drive’s day trip?
Chattanooga is only a couple hours away from several cities: Atlanta, Huntsville, Birmingham, Knoxville, and Nashville to name a few! North Georgia has some nice wineries, farms, and orchards within an hour or so. If you want to drive a little further, you can hit Asheville and the Smoky Mountains. 

Chattanooga is definitely on the top of my list of places I’d like to go once we can safely travel again. I would love to check out Foster Falls and eat at some of those restaurants Kate recommended! Chattanooga truly seems like a southern city that has it all. Thanks to Kate for sharing with us! Be sure to visit her blog for even more details on things to do in Chattanooga.

Roasted Greek Salad

I love salads, especially this time of year, and Greek salads are my favorite. But sometimes you just need something a little different, and this salad without the lettuce is perfect! Some of the veggies are roasted, some are raw, and it’s all delicious!

You’re going to make the dressing first, then prepare the tomatoes, pepper, feta, and lemon for roasting. While that’s in the oven, you’ll chop your cucumber, onion, olives, and dill.

When the roasted veggies and feta are done, let them cool for about 20 minutes before mixing everything together. I like to serve with toasted pita bread.

Ingredients
1/6 C extra virgin olive oil (just measure a little less than 1/4 C)
1 tsp. dried oregano
1/4 tsp. salt
pinch of black pepper
1 clove minced garlic
1 C grape tomatoes, sliced in half
1 red bell pepper, cut into bit-sized chunks
One 8-ounce block feta, cubed
1 1/2 lemons, cut in half
1 English cucumber, cut into bite-sized chunks
1/2 onion, sliced thin
1/2 C kalamata olives, sliced in half
A handful of fresh dill, chopped

Directions
1. Preheat oven to 475 degrees.
2. In a small bowl, mix together the olive oil, oregano, salt, pepper, and garlic and set aside.
3. Next, chop the tomatoes, bell pepper, and feta and place on a sheet pan. Toss with 1 Tbs. of the dressing, then add the lemon halves to the pan and roast 15-20 minutes.
4. While veggies and feta are roasting, chop your cucumber, onions, olives and dill.
5. When the roasted veggies and cheese are done and slightly brown, remove from the oven and let cool about 20 minutes.
6. Add the juice from the roasted lemons to your remaining dressing.
7. Toss your roasted veggies/feta and the raw veggies with the dressing, then top with the fresh dill. You may not need all the dressing, so add to taste.

This salad is great with pita bread, and you have an easy, light meal! Store any leftovers in the fridge and it’s good cold, too!