I'd like to invite you to join Roy and I for this free Grove Teleseminar next week! We're inviting you and our artist friends online to join the conversation.
What Would Jesus Say to Artists Today?
Free Grove Teleseminar (One hour)
With Joey O'Connor & Roy Cochran
Thursday, December 19
9am PST, Noon EDT
(Phone & Web options)
What would Jesus say to artists today? It's an intriguing question, isn't it?
What would he say to you? To me?
What would Jesus say about your life? Your heart? Your craft? And your creative calling as an artist?
Jesus spoke to all kinds of people from all walks of life. He surrounded himself with a crew of followers that, at a glance, wouldn't be your first pick if you were choosing sides for a game of kickball.
Artists are a unique breed. A creative tribe that we think Jesus really cares about. Join as we explore the provocative question of what Jesus would say to artists today.
We'll kick around some ideas. Ask a few questions. Engage you in a stimulating, hopefully very encouraging conversation.
Who knows? Jesus just might have something to say to you. We hope you'll join us.
Joey's "Heart Attack on a Plate" Christmas Appetizer
Okay, I'm quite embarrassed that I am adding inches to your waistline this Christmas, but after last night's Grove Christmas party, I had quite a few requests for this incredible appetizer.
As many of you know, we love great food at The Grove. The culinary arts are in full swing at The Grove (and if we were all honest, we would say it's our favorite art form!).
I learned this recipe from my sister Loretta years ago. I have made it an annual tradition that whatever I don't finish the night before, I eat for breakfast the next morning because it's soooooo good! And so easy-peasy to make!
Heart Attack on a Plate Christmas Appetizer
Ingredients & Instrucciones
One Brie round
One Pillsbury French Roll bread tube
Couple cups of Pecans
1/2 Cup of Brown Sugar
1/2 Cup Kalua (a coffee-flavored, rum-based liqueur from Mexico...not Hawaii!)
Box of your favorite crackers.
Preheat oven to 350.
Put said brie in a baking dish. POP! that Pillsbury dough boy puppy open (Sidenote: my best friend in elementary school was Taylor Pillsbury of Pillsbury family fame). Tuck the french roll dough in a circular fashion around le brie!
Dump and I mean, dump the pecans on the brie. Or lightly scatter if you wish.
Sprinkle, pour, shower or flourish the brown sugar over the pecans and da' brie.
Then, bring it on! Lightly pour the Kalua over the brown sugar, pecans and dough...it's very cool watching the brown sugar absorb the Kalua. This recipe has a lot of flexibility...go light or heavy on the brown sugar, pecans, or Kalua...you decide!
Slide your incredible concoction into the oven for 15 minutes or so. Be careful...one time, I put a bit too much Kalua on top and the oven door blew open from the overheated alcohol fumes! KA-BOOM!
When the Pillsbury bread is lightly brown, you're ready to go! You can serve it with crackers or just dip the bread into the brie cheese.
Imagine this: Warm brown-sugared bread with dripping Brie piled high with Kalua-laced pecans.
Share this with your friend and you'll have friends for life.
Click the social tabs if you'd like to share this recipe now...