... from the timberland of the Sierra Nevada. This is a sketch I did about a year ago of a 12 inch pinecone. As I pull out my decorations for this Christmas I still love these pinecones. They give my southern California home a little wintery feel.
Sunday, November 30, 2008
Ponderosa pine cone
... from the timberland of the Sierra Nevada. This is a sketch I did about a year ago of a 12 inch pinecone. As I pull out my decorations for this Christmas I still love these pinecones. They give my southern California home a little wintery feel.
Symbols of Christmas
Getting ready for Christmas. Today I sketched 3 items that appear in my home for Christmas: shiny ornaments for the tree, an adorned cheese spreader (especially for artichoke dip), and the center of the nativity-Jesus. Enjoy preparing for Christmas!
Friday, November 28, 2008
Thanksgiving Kate
I hope you all enjoyed your Thanksgiving dinner as much as Kate did. She is a joyful child and certainly liked her mashed potatoes, using them as a dip for her potato rolls. This sweet little smile was on her face all day. We are all thankful that Kate is here to bless us all.
potato rolls
This potato roll recipe has been in my kitchen for well over 10 years and it is a favorite. They are really yummy warm out of the oven but even better when you stuff them with left over turkey . Try them:
Ingredients:
2 small russet potatoes, peeled & cut into 2"pieces
2 1/2 tsps yeast
2 Tbs sugar + a pinch
1 cup buttermilk, room temperature
6 Tbs butter, melted and cooled + more for bowl
4 tsps salt
5 1/2 + cups flour, bread or all purpose
1. Place potatoes in a medium saucepan. Cover with cold water. Bring to boil; reduce to simmer. Cook until knife tender (~15 minutes). Drain, reserving 1/2 cup liquid. Mash potatoes. Set aside.
2. Cool reserved liquid to 105 deg. In the detached bowl of your Kitchenaid, whisk liquid, yeast & a pinch of sugar. Set aside until mixture is foamy (~6 minutes).
3.Attach bowl to the Kitchenaid fitted with the dough hook attachment. On low, add remaining sugar, mashed potatoes, buttermilk, 4 Tbs butter & salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth (~ 2 mins)
4. Brush a mixing bowl with butter. Place dough in bowl. Turn once so that the dough is coated by butter on the top and cover with plastic wrap. Set aside until doubled in size (~ 1 1/2 hours).
5. Heat oven to 375 deg. Cover 3 large baking sheets with parchment paper. Turn dough out onto floured work surface. Using a rolling pin, roll dough out 3/4" thick. Cut dough into 3" wide strips. Cut strips into triangles or squares. Place 1" apart on baking sheets. Brush tops with remaining melted butter, cover with a buttered plastic wrap. Let rise until dough does not spring back when pressed with finger (~15min).
6. Bake until golden, about 18-20 minutes.. Serve. Makes about 30 rolls. This might last a day.
Ingredients:
2 small russet potatoes, peeled & cut into 2"pieces
2 1/2 tsps yeast
2 Tbs sugar + a pinch
1 cup buttermilk, room temperature
6 Tbs butter, melted and cooled + more for bowl
4 tsps salt
5 1/2 + cups flour, bread or all purpose
1. Place potatoes in a medium saucepan. Cover with cold water. Bring to boil; reduce to simmer. Cook until knife tender (~15 minutes). Drain, reserving 1/2 cup liquid. Mash potatoes. Set aside.
2. Cool reserved liquid to 105 deg. In the detached bowl of your Kitchenaid, whisk liquid, yeast & a pinch of sugar. Set aside until mixture is foamy (~6 minutes).
3.Attach bowl to the Kitchenaid fitted with the dough hook attachment. On low, add remaining sugar, mashed potatoes, buttermilk, 4 Tbs butter & salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth (~ 2 mins)
4. Brush a mixing bowl with butter. Place dough in bowl. Turn once so that the dough is coated by butter on the top and cover with plastic wrap. Set aside until doubled in size (~ 1 1/2 hours).
5. Heat oven to 375 deg. Cover 3 large baking sheets with parchment paper. Turn dough out onto floured work surface. Using a rolling pin, roll dough out 3/4" thick. Cut dough into 3" wide strips. Cut strips into triangles or squares. Place 1" apart on baking sheets. Brush tops with remaining melted butter, cover with a buttered plastic wrap. Let rise until dough does not spring back when pressed with finger (~15min).
6. Bake until golden, about 18-20 minutes.. Serve. Makes about 30 rolls. This might last a day.
Monday, November 24, 2008
Reina and her shadow
This weekend I was in Seattle to visit Brad, Amber and Reina. Sunday was an absolutely beautiful day so we went to SAMs Oympic Sculpture Park. The views were spectacular. Our shadows were behind us everywhere. It was a great day to be outside and taking pictures. For more pictures check out Brad's family blog. His photos are fabulous.
Wednesday, November 19, 2008
Reina's little purse
I am going to Seattle on Friday to see my son and his family. Reina is now 14 months old and I think she will like putting her little things in this fancy little purse. It is about 8 inches tall and 6 inches wide. I hope you like your little purse, Reina!
Saturday, November 15, 2008
Vintage dry goods
I found this lovely little pincushion at a quilt show in Williamsberg, Virginia about 5 years ago. It is filled with lavender and has a belt of vintage buttons. I found the same vendor of vintage dry goods at the Long Beach Quilt festival this summer and added to my collection. I try to add a vintage touch to each of my art quilts.
Tuesday, November 11, 2008
partridge art quilt
Finished partridge quilt 12" X 12". Partridge is hand painted with acrylics and is perched on a piece of Melaleuca leucadendron bark. The background is hand dyed wool bordered in hand painted, stamped and inked grafitti duck cloth. The cat tails are wool stalks with cashmere and velvet tops beaded and sequined. Added threads, vintage buttons and vintage gray rick rack complete this fun little art quilt.
Sunday, November 9, 2008
Partridge in inspiration
Transferred image, hand dyed velveteen, vintage ribbon and buttons, hand-dyed threads
Pear-nelope
Art Quilt: Image transfer to cotton and painted with acrylics. Attached to hand dyed cotton batting. Embellished with beaded felt beads, vintage orange buttons, threads and charms from Artgirlz.com. The "cloud" in the corner is a hand painted cloth from an art university class sponsored by Cloth, Paper, Scissors. magazine. Pear-nelope makes me smile
Saturday, November 8, 2008
Partridge pair
Partridges transferred to high count white cotton and painted with acrylics. These will be part of an art quilt soon. I think I like painting with watercolors better but these guys are ok
French Oak Quilt
This quilt is a good companion quilt to the rooster quilt. It is also a good size for the table. The design is also from Teri Christopherson and is a combination of applique and machine pieced. Some of the fabrics appear in both quilts. This one I made in 2005 but took more than 3 days
French Oak block
Look! There may be a partridge in the border print!
Originally uploaded by cabanagirl
Originally uploaded by cabanagirl
Friday, November 7, 2008
Les Chantecler
I made this quilt on a quilt retreat (3 days) in North Carolina (Outer Banks) in February of 2005. The original pattern is Rooster Hollow by Teri Christopherson of Black Mountain Quilts. This retreat was a great group of women from Virginia whom I have come to know during my many visits there to visit my daughter and her family. If asked any of the retreat members are more than happy to lend an opinion or a hand. If you ever have a chance to do art in a retreat environment.....just do it.
Thursday, November 6, 2008
Partridge, no pear tree
Perched Partridge. I have been sketching pears lately. My mind wandered to partridges although I don't understand the connection. I have never seen a live partridge. I have never seen a partridge in a pear tree. I have seen a pear tree and remember that the pear I ate from that tree was the most delicious pear.
Happy Birthday, Ryan
Saturday is my son-in-law's birthday. I was so inspired by the lovely red velvet cupcake I had the other day that I wanted to see it again. Today I will go to SusieCakes and buy him some real cupcakes. No watercolor cupcake substitute for him.
Wednesday, November 5, 2008
Red velvet cupcake
On election day a "NO on prop 8" supporter brought these beautiful red velvet cupcakes from Susiecakes to us poll workers at 6am. They were absolutely delicious and a good pick-me-up after hours of working. The donor's interest was defeated but like all of us had the freedom to express his personal opinion no matter how controversial or unpopular. This is a great democracy
Sunday, November 2, 2008
Butternut
Butternut squash soup:
3 Tbs olive oil or butter
3 cups chopped onions
3 cups baked butternut squash
6 cups chicken stock
1 1/2 Tbs curry powder, lightly toasted
1/4 tsp nutmeg, freshly grated
1 Tbs honey
1 cup Greek yogurt, plain (or cream)
3 Tbs dry sherry
Sautee onions in olive oil. Puree onions and squash. Transfer to large saucepan and add stock, curry powder, nutmeg & honey. Whisk to combine & bring to a simmer. Simmer for 10-15 minutes, stirring occasionally. Stir in yogurt & sherry & season with salt & pepper as needed. Garnish with toasted seeds or slivered almonds.
Try adding sauteed mushroom for a heartier soup.
Toasted squash seeds:
Wash fresh seeds with salt water to separate from pulp of squash. Pat dry with a paper towel. Place seeds on a baking sheet; salt generously and toss with a little olive oil. Place in 250 degree oven for about 1 hour. Eat as a snack or a garnish for this yummy soup
3 Tbs olive oil or butter
3 cups chopped onions
3 cups baked butternut squash
6 cups chicken stock
1 1/2 Tbs curry powder, lightly toasted
1/4 tsp nutmeg, freshly grated
1 Tbs honey
1 cup Greek yogurt, plain (or cream)
3 Tbs dry sherry
Sautee onions in olive oil. Puree onions and squash. Transfer to large saucepan and add stock, curry powder, nutmeg & honey. Whisk to combine & bring to a simmer. Simmer for 10-15 minutes, stirring occasionally. Stir in yogurt & sherry & season with salt & pepper as needed. Garnish with toasted seeds or slivered almonds.
Try adding sauteed mushroom for a heartier soup.
Toasted squash seeds:
Wash fresh seeds with salt water to separate from pulp of squash. Pat dry with a paper towel. Place seeds on a baking sheet; salt generously and toss with a little olive oil. Place in 250 degree oven for about 1 hour. Eat as a snack or a garnish for this yummy soup
Saturday, November 1, 2008
peppertree
When I was a child we had a huge peppertree in the back yard with a canopy that spanned at least 40 feet. Each summer my brother, David, and I would build a new treehouse. When we had a "solid" floor and a couple of walls our parents would allow us to sleep in our creation. What fun! Now in both my neighborhood and my city the pepper tree is a major landscaping tree. I am reminded daily of my funfilled summers in construction. Today the tree became my scribble inspiration. Today is David's birthday.
Subscribe to:
Posts (Atom)