God is a creative being. He created the diversity and beauty that we enjoy in the world, and we were created in His image! We have the ability to be just as creative in our lives. It's up to you - to look at every situation and see what you can make of it. These are just notes/thoughts/ideas about how I've brought creativity into my everyday life. Some worked. Some didn't. Posted here as an encouragement to me and as a reminder of all that I am learning. If it helps or inspires you too, well then that's even better!
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Not real sure why God brought me to this book but excited to see what he’s going to show me through it. #bebrave @anniefdowns

Great sunset over NWA. #nofilter

Happy Tuesday from the pointers. Chilling in a sunbeam. #pointers #furrybabies #dogsofinstagram

I got all geeked out this weekend about antique silverware. Here are some of my finds - the start my collection.

Grandpa Otts morning glories are one of my favorites. These come back every year. Don’t stand too close tho, they’ll wrap around you in a second! Aggressive little suckers #itsajunglehere

My backyard is full of cleome, morning glories, hibiscus, purple basil and Black-eyed Susans. Haven’t seen it this pretty in ages!

Best shoes ever for summer flights. $15 at Payless and I’m gonna go get another pair when I get home!

This is theatre watch a sunset. #hoteldel #coronado

I am my mothers daughter. Just spent the morning riding back roads looking for chicory to “transplant” in my yard. Let’s see if these will make it. #flowers #gardening

Homemade basil garlic refrigerator pickles - I finally got to make some of these today. Made a few changes from the original (of course) here’s what I did.

6-7 cucumbers cut into discs. I did about 6 cups
1 1/2 cups of white vinegar
1 1/2 cups water
2 TBS pickling salt
6 cloves garlic
3 tsp dill seed
1 1/2 tsp black peppercorns
Cut fresh basil
1 small onion cut

Put the water, vinegar and salt together. Stir to dissolve.

I used one big jar and put in the dill seed and peppercorns then layered in the cucumbers, onion, garlic and basil.

Pour the brine in to 1/4 of an inch of the top of the jar. Tap jar on the counter to remove air bubbles and add more brine if you need to.

Close the jar and turn it upside down a few times to spread the dill and pepper throughout. Refrigerate. They will be ready to eat in 48 hours.