They moved into the house in October. It’s located in a rural area on the west side of Jacksonville and rests on 20 acres.
The house has several unique features. Jodi’s favorites are two doors inside the home and a mantle that are 200 years old. The doors came from a home in south Alabama, and the mantle came from a home in Anniston.
What she likes most about the house are the scriptures written on the walls and studs before they moved in.
“We had our family and friends come over while it was being built and write Bible scriptures,” said Jodi. “We like to say this house was built on a rock. We know He has blessed us greatly.”
Jodi said she and Brad wanted to dedicate their home back to the Lord, and having passages from the Bible helped do that. There’s one particular passage from Hebrews 3:4 that Jodi especially likes. She reads it often:
“For every house is built by someone but God is the builder of everything.”
Jodi said she’s enjoying the first Christmas in her new home.
“I love the meaning of Christmas,” she said. “It’s all about the birth of our Savior, and I love to celebrate it.”
Jodi was born in Ohatchee. She is the daughter of Bobby and Brenda Woodward of Ohatchee.
She graduated from Alexandria High School in 1998 and received a degree in radiation therapy from the University of Alabama in Birmingham in 2001. Jodi said she always felt like doing something in the medical field and this was something she knew she was supposed to do.
“I don’t think I knew why, but I do now,” she said. “Now I realize it was my gift, and that’s why I’m here. I love the patients. They get me through the day. They each have a story to tell, and they inspire me.”
Jodi works at the Cancer Care Center of Anniston at McClellan.
“I work with cancer patients and help them heal and fight for their next birthday,” she said. “While they are inspiring me, I provide compassion for them. I love helping them feel better.”
Brad is a sales representative for Alabama Safety Products. Jodi and Brad have a son, Luke, 6, who was named after his great-grandfather, the late Luther Almaroad, as well as Luke in the Bible.
“He’s my little Godly son,” said Jodi. “I pray for him every day.”
Jodi recently took up hunting with Brad. She uses a gun Brad bought her. It’s a single shot 7 mm 08 deer rifle.
They have a mule and buggy and often ride on quiet roads near their home when the weather permits.
They are members of Ohatchee church of Christ in Ohatchee.
“I grew up in that church,” said Jodi. “Brad decided to join me on my journey after we married. We do believe there’s life beyond just attending church on Sunday. It’s Monday through Saturday too, and I have a special relationship with the Lord that lasts all week.”
Jodi and her cousin, Luanne Wildman Wright started a women’s ministry and have Bible meetings once a week at Jodi’s home.
“Studying the Bible and reading about God’s word is my main thing here lately,” she said. “It’s something over the past several years I’ve taken on. God’s word is the truth and we must all know the truth to know when we hear a lie.”
Four women in her life have had a hand in how she cooks and what she cooks.
She grew up watching her mother cook and learned a lot from her. Her grandmothers, Faye Woodward and Johnnie Ford, were also instrumental in helping Jodi develop her cooking skills. Brad’s late grandmother, Mary Lou Almaroad, taught Jodi to make vegetable soup, which she cans every summer.
Contact Margaret at firstname.lastname@example.org.
White Chocolate Bread Pudding
1 loaf (1 lb.) French bread
1 c. sugar
2 bags white chocolate chips
3 eggs, beaten
2 T. vanilla
1 qt. and 1 cup (or half pint) heavy whipping cream
Tear loaf into pieces and lightly toast in oven on a baking sheet. Place toasted pieces in a bowl and add 1 quart whipping cream. Let it sit for 15 minutes, stirring frequently. In another bowl, combine eggs, 2 cups sugar, 1 bag white chocolate chips and vanilla. Mix well. Combine bread mixture with egg mixture. Place in a 13x9 greased baking dish and bake for 45 minutes at 350 degrees.
Then mix 1 bag white chocolate chips and 1 cup whipping cream. Melt in microwave well. After bread pudding is done baking, pour mixture over bread pudding.
1 c. yogurt (I use plain Great Value)
2 handfuls of baby spinach
1 apple (I leave peeling on)
½ orange or 1 cutie
5 strawberries (I use frozen)
Add yogurt first, then spinach, then fruit. It blends better. I add a handful of frozen blueberries if I have them. I highly recommend getting a Ninja blender from Wal-Mart. I have the $80 one. It’s worth it and comes with two smoothie cups for convenience.
White Chicken Chili
32 oz. chicken stock
4-6 chicken breasts, cooked and shredded (I cook my chicken in crock pot for about six hours before hand to allow it to shred)
1 block pepper jack cheese, shredded
2 t. cumin (I do more)
2 cans white beans, drained (I use white northern beans)
1 – 16 jar salsa
Mix all ingredients together and simmer for 15 minutes or place in crock pot for six hours on low.
Cream Cheese Danish
2 - 8 oz. pkgs. cream cheese (Leave it out for 30 minutes to soften)
2 t. lemon juice
¾ c. sugar
1 t. vanilla
1 egg yolk (reserve white)
2 cans Pillsbury crescent rolls
Press 1 can crescent rolls into the bottom of a 9x13 oblong Pyrex pan. Wisp together until cream cheese, lemon juice, sugar, vanilla and egg yolk are smooth. Pour on top of pressed crescent rolls. Press can of crescent rolls on top of cream cheese mixture.
Pinch together as best you can the separations in the crescent and stretch them to the sides of the pan. Beat egg white with fork until frothy. Brush over crescents for browning. Bake at 350 degrees 25-30 minutes or until golden brown.