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Have you ever hosted a gathering and worried too much about…

the food…the people…the conversation…the cleanliness…the cleanup…

What if you could host a gathering where the guests felt so loved and appreciated they joined you in the hosting… and you never had to refill a glass of water or load the dishwasher again?

Impossible!—that’s what I first thought.

Then Sarah Harmeyer shared what she’s discovered as the creator of She handmakes tables and delivers them personally across the country.

In the process, she’s learned delicious secrets of hospitality that will fill your life with joy—much like it did mine. #mindblown

That’s why today, as we kick off the summer Bible study, I thought she’d be a great guest for Lesson One: You’re invited to the table….because she is literally inviting everyone to the table and teaches us how to do it well.

{You can listen to the show HERE, and make sure you never miss The Joycast – subscribe using your favorite podcast app (iTunes, Spotify, Google Play) And of course, I would love if you would share with your friends!}


Sarah’s Website // Instagram // Facebook // Twitter
(Use these links to tell Sarah how much you appreciate her + go ahead, order one of those tables..they are wowzers!)


Margaret’s Instagram // Facebook // Twitter // Pinterest

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Taste and See by Margaret Feinberg


Parmesan Zucchini

1 lb zucchini quartered and cut into sticks
2 tablespoons olive oil
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1 teaspoon Italian seasoning
salt and pepper to taste
cooking spray

1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray.
2. Place the zucchini in a bowl. Add the olive oil and toss to coat.
3. Add the breadcrumbs, salt, pepper, and parmesan cheese and toss until zucchini is coated.
4. Arrange the zucchini spears in a single layer on the sheet pan.
5. Bake for 10-15 minutes or until browned and zucchini is tender. Serve immediately with marinara sauce or ranch dressing if desired.