been busy creating

I think this may be the longest I've gone without making a post since I created this blog. Oh well. Does anyone really even read this? Sometimes I think it's more like a journal for me. But for those of you who are interested, I've been BUSY. Kev said the other day that he's never seen me make so much art since I graduated in 2010 (maybe even more than that). It feels great to be creating so much; I just wish I didn't have to have a day job. I would get so much more done. 

So why I am I cranking out arts and crafts like my life depends on it? I got into The Plaza District Festival!!! I'm excited, nervous and slightly terrified. It is an outdoor festival. If you live or have ever lived in Oklahoma you know why this scares me. Last week it was close to triple digit temps, today it is raining and 57 degrees. My parents bought me a 10x10' canopy tent with a side wall and some wire walls to hang stuff on. I feel slightly better about housing my entire life's work on the streets of OKC with some cover, but I still can't help being a little nervous. This is also my first festival by myself. I've been in a group tent before and shows where they have a small "marketplace", but I've never even had a solo show before. I feel honored and a little shocked that I got in. I have to just keep telling myself whatever happens, happens for a reason. 

I was a featured artist on the Plaza'a blog the other day. Read it here if you would like. Short and sweet... and exciting. 

Here is a sneak peek at some of the new work that I will have there. I will also have some teeny tiny pieces for $5 and under as well as some OKC Thunder inspired jewelry. Come out to The Plaza District on September 29th!

"Baby" 9"x12"
recycled magazines and paper on canvas

"For Kevin" 8"x8"

"Home On The Range" 4.5"x7"

make art not trash is next week!

One week from tomorrow people! "Make Art Not Trash" at FRINGE Gallery 4027 N. Classen. I'm ready! Everything is done and ready to be hung. I'm so excited about this one. (Mostly because my favorite food truck Big Truck Tacos will be there.) 
One thing I'm semi-disappointed about... no artist statements. I know I know, I always complain about writing them, but I think they are important in some ways. This project started out without a real concept to me. I was just making a pretty design in a window. But as I was working, a concept started to appear. Then when I moved on to the 3 small pieces I already had that idea in my head. I can kind of clue the viewer into that concept with the titles, but that only gives away so much. I'll be interested to see what people think. But for all of you reading this (lucky you) you get to read the one I already wrote. 

"Most of us long for a place to call our own. As artists it is important to be surrounded by inspiration in daily life. If we’re not inspired, we’re not creating. At first I wasn’t sure why I was drawn to this window, but as I continued to work on a design it became clear that I was creating a fantasy land through it. I was looking through the window at a reality that I longed to create: a little yellow house on a hill with a garden where everything is always bright and sunny. The three small pieces came after I realized this concept. Here is this house with the sunny garden, and here is this family that is longing to be there. Simply silhouettes against a dreamy backdrop, their faces are obscure. They’re not really there yet but look toward the window longing to be there."

The 3 small pieces will be hung vertically on the right side of the window piece. Here's a sneak peek, but if you want to see it for real, you have to come to the show. 

Mr. Mrs. & Jr. mixed media: found objects, paper, magazines

If you can't make it the night of the opening, we have gallery hours on Saturdays 10-4 or you can make an appointment on the FRINGE website and someone will be there to let you in. The show will be up for about a month, so come see it!

trash turned art

I finished the biggest part of my new project. I'll post the finished piece later. This piece is for a show with FRINGE called "Make Art Not Trash".  It is made out of cardboard, magazines and paper. 5 minutes into cutting and gluing tiny pieces of paper, I thought I was going to hate this, but I ended up really enjoying the process. What do you think?

"Little Yellow House on the Hill" (working title) 2 x 2 feet

detail (the paper pieces are about the size of
my fingernail, some are smaller)

I found our wedding vows!!!

I haven't posted in a while, but I thought my findings today called for a post. A couple of years ago my old crappy computer died and I lost a lot of old files (or so I thought). Well I had them transferred over to my new computer, but there were things I wasn't able to find (like our wedding vows). We wrote our own vows inspired by a wedding prayer from Lama Thubten Yeshe and a few Ram Dass quotes. We just had our 3rd wedding Anniversary on the 13th. It also marked 8 years of being together! I was inspired to make a photo collage with 1 picture from every year we've been together. 

I also started scouring the computer and old boxes again for those vows, and I found them! I'm so excited to share them with you (or for you to hear them again if you were there). I know it sounds cheezy and sappy, but I really feel like I'm more in love with Kevin than I was on our wedding day, or even yesterday. I feel like every year and every day just gets better and better. So here they are. Be inspired. Be love. Enjoy...


June 13, 2009


"Love has to spring spontaneously from within and is in no way amenable to any inner or outer force. Love and coercion can never go together. But though love cannot be forced on anyone, it can be awakened in them by love itself. Love is essentially self communicative, those who do not have it catch it from those who have it. True love is unconquerable and irresistible, and it goes on gathering power and spreading itself until eventually it transforms everyone whom it touches. Being is dying by loving." -Be Here Now by Ram Dass

"The most important aspect of love is not in giving or receiving: it's in the being. When I need love from others, or need to give love to others, I'm caught in an unstable situation. Being in love, rather then giving or taking love, is the only thing that provides stability. Being in love means seeing the Beloved all around me." -Being Love by Ram Dass

Kevin and Sarah…

Do you promise to work together to develop your hearts and minds: cultivating compassion, generosity, ethics, patience, enthusiasm, concentration and wisdom as you age together?

Do you promise to follow the path of love, compassion and joy? 

Do you promise to see all the circumstances of life as a challenge to help you grow together, to open your hearts, to accept yourselves, and each other; and to generate compassion for others?

Do you promise to seek to understand yourselves, each other, and all living beings, to examine your own minds continually and to observe all the mysteries of life with curiosity and joy?

Do you promise to preserve and enrich your love for each other and radiate this love outward to all things?

Do you promise day to day, to be patient with yourselves and each other and to seek inspiration from others?

Do you promise to continuously strive to remember your own divinity, as well as the divinity of all living beings; to maintain the awareness that all things are temporary, and to remain optimistic that you can achieve your greatest potential and lasting happiness?

This ring is a symbol of the unbroken circle of love,

an outward and visible sign of an inward and spiritual bond 

which unites two hearts.

These rings have no beginning and no end.

Love, freely given has no beginning and no end, no giver and no receiver for each is the giver and each is the receiver.

May these rings always be reminders of the vows you have taken today.


I honor the spirit in you which is also in me. I honor the place in you in which the entire Universe dwells: the place of love integrity, wisdom and peace. When you are in that place within you and I am in that place within me, we are ONE. Namaste!

Sit.Stay.Art! & A Blondies Recipe

Sit.Stay.Art! is one of my favorite fundraisers of the year. I participated last year and sold both pieces. This year I am submitting two pieces of kitties who need homes as well as an old piece of my own rescue kitty. The event is June 2nd at IAO Gallery in OKC. Here is a sneak peak...

"Nancy"

"Carmen"

Well I think the summer weather has given me the energy to bake again... & blog again! So here is my newest original recipe. I forgot a picture, but they were beautiful! Enjoy!


Blackberry Pistachio Blondies


Ingredients
6 T. butter
1 cup brown sugar
1 t. vanilla
1 egg
1 cup flour
1/2 t. baking powder
1/4 t. salt
1/8 t. baking soda
1/4 cup whole unsalted pistachios
1 pint blackberries


Directions
Preheat oven to 325. Grease a square baking pan. Beat together sugar and butter until fluffy. Add egg and vanilla. Add the rest of the ingredients except nuts and berries. Mix until well combined. Spread into pan and pour berries on top pressing down into the batter. Then pour nuts on top and bake 25-30 min. Enjoy!

on hold

Well I've done it again. I think I should just go ahead and say it, I'm putting the blog on hold for a while. I simply just don't have time for it right now. But since I am on here I might as well give you all something to look at. The FRINGE Gallery opening show is coming up on May 18th. Here are a few sneak peeks...

Two Bros & A Kidney

Part 1 of 6 of my big piece: Bits and Pieces

Part 2

Part 5

More to come. I will definitely make a post about the show. I have a few new recipes for next time too. I can't believe I went all the way through March with no blog posts! So I'm not making any promises about April either. We'll just say it is on hold for now.

leap day pho

I am the worst blogger ever. I can't believe it has been over a month since my last post. I've been crazy busy and had so much going on lately that I just haven't had any time. I will try to make up for it. 


First things first...I have a recipe for pho!!! It doesn't take all day and it's not super traditional, but it tastes almost as good as the real stuff and it doesn't have any MSG. 


Chicken Pho (Pho Ga)
Ingredients

step one: sriracha and hoisin

step 2: everything else

2 oz rice noodles
olive oil
2 celery ribs (very thinly sliced)
1/2 cup white onion (very thinly sliced)
1 quart chicken broth
1 1/2 T. fish sauce
2 T. soy sauce
1 T. fresh grated ginger
2 cups shredded cooked chicken breast
1 dozen hard boiled quail eggs (optional)
2 scallions (thinly sliced)
1/4 cup fresh cilantro
1/2 cup fresh basil
1 thinly sliced jalapeno
lime wedges
1 cup fresh bean sprouts
sriracha sauce
hoisin sauce


Directions
Soak noodles according to package. Saute celery and onions in olive only for a couple of minutes. They should still be crisp. Pour in broth, fish and soy sauce and ginger. Bring to a boil. Reduce and simmer 5-10 min. Stir in chicken and eggs. Cook until warm. Stir in scallions and cilantro. Pour over noodles and top bowls with remaining ingredients to taste.


Happy Leap Day! I'll be back soon to post about my upcoming shows and new print series.

big batch recipes, cookies & something fancy

As promised I have many many recipes. The first four are "big batch" recipes from my favorite magazine Everyday FOOD. I scanned the first two in to show you the basic idea of "big batch". You make a lot of something early in the week and save the leftovers to make into something else OR you make a base for a lot of recipes, like a soup base. If you have a Sunday afternoon free or even an hour after you get home the grocery store, you can start these and have quick meals the rest of the week. 

I cut this recipe in half. It is still a big batch since I only have 2 to feed. The only change I made was to the salmon. I added a little Harissa seasoning to spice it up a bit.

So since I cut the first recipe in half, this too was cut in half. I made a few changes here. I used two whole quail eggs, instead of just the white of a chicken egg, but I'm sure you could just use a smaller chicken egg if you don't have quail. I also didn't serve on a bun. I made a dressing of balsamic vinegar, olive oil and S&P, tossed some greens and fresh basil in it and served the burgers on the greens with some avocado slices. I didn't have any mustard, but that would have been great too.


These next two recipes are also from the Everyday FOOD "big batch" meals, with my changes of course. First you make a big batch of chicken broth and boiled shredded chicken. This makes a soup base. Here is my version.


Chicken Soup Base (for 2 soups)
Ingredients
4 boneless skinless chicken breasts
2 quarts plus 1 can chicken broth
1 can water


Directions
Empty the chicken broth into a large soup pot over high heat. Use the empty can to add 1 can water. Cover and bring to a boil. Add chicken breasts. Boil 15 minutes. Turn off heat, set broth aside, remove chicken and shred with two forks (you should have about 4 cups of chicken and 10 cups of broth). Dived evenly between two storage containers. You can store these for about a week in the fridge.


Now you have your soup base you can make more if you plan on having a crowd or eating a lot of soup this week. Next here are two chicken soup recipes.


Chicken Tortilla Soup

Ingredients
olive oil
1 garlic clove (minced)
1/2 T. tomato paste
1 can diced tomatoes (with liquid)
2 t. chili powder
1/2 t. cumin
2 cups shredded chicken 
5 cups chicken broth
1 thinly sliced avocado
1 thinly sliced jalapeno
1 thinly slice scallion
corn tortilla chips
1/4 cup fresh cilantro
monterey jack cheese
lime wedges


Directions
Saute garlic in oil until fragrant. Add tomato paste, tomatoes with liquid, chili powder and cumin. Cook until mostly reduced. Add broth and bring to a boil. Add chicken. Serve with remaining ingredients.


Asian Chicken Noodle Soup

It's kind of like pho,
but not really. That
I am attempting today.

Ingredients
5 cups chicken broth
1 1/2 T. fish sauce
2 t. soy sauce
1 T. fresh grated ginger
dash coriander
2 cups shredded chicken
2 thinly sliced scallions
1 rib very thinly sliced celery
2 oz rice noodles or vermicelli noodles
1/4 cup fresh cilantro
1/4 cup fresh basil
1 thinly sliced jalapeno
1/2 cup bean sprouts
lime wedges


Directions
Combine broth, fish sauce, soy sauce, ginger and coriander. Bring to a boil. Reduce heat and simmer 5-8 min. Stir in chicken, scallions and celery. Portion uncooked noodles out into 2 large bowls. Ladle soup over noodles (they will cook in the broth). Top bowls with remaining ingredients. You can also serve with hoisin, sriracha sauce, etc. 


Ok Ok, so I know everyone is on their New Year diets, but we need some cookies every once in a while. I made both of these over the holidays. The first is from myrecipes.com and I don't feel like typing it out so click on this link to get the Mexican Chocolate Cookies recipe. Yes, I changed it. Of course I didn't just add a dash of red pepper, I did about a 1/2 teaspoon. They were hot! I also only did 1 cup of white sugar and added 1/4 cup of brown sugar. These are amazing! This next one is my very own creation, enjoy!


Toffee Chocolate Chip Cookies

Ingredients
1/4 + 1/8 cup white sugar
1/4 + 1/8 cup brown sugar
1 stick butter
1/2 t. vanilla
1 egg
1 1/4 cups flour
1/4 t. salt
1/2 t. baking soda
1/2 t. baking powder
1/2 cup chocolate chips
3/4 cup toffee pieces


Directions
Preheat oven to 375. Cream butter and sugars. Add vanilla and egg. Gradually add flour, salt, baking soda and powder. Stir in chips and toffee. Drop spoonfuls on greased baking sheet and chill dough for 20 min. Bake 8-10 min. 


AND last, but not least, something a little fancy for when you have a little more time in the kitchen. This was incredibly good, but I will admit, I set them on fire and set off the smoke alarms. I know I know! But learn from my mistake, don't be tempted to use toothpicks. And it really is a quick recipe if there are no fires. Here it is...


Broiled Spinach and Brie Stuffed Chicken

Ingredients
2 chicken breasts
S&P
1 T. dijon mustard
1/2 cup frozen spinach (thawed)
2 oz. brie (thinly sliced in two long pieces)


Directions
Preheat oven to broil with rack set on the top. Pound chicken until thin. Season with S&P. Spread one side with mustard, top with spinach and then cheese. Roll up and place seam side down on a baking sheet. Broil until tops are golden brown about 8 min. Serve with risotto and steamed veggies. 


I hope you can find something here to make this week. Remember to take time with your food, it is more than just nourishment, it is art. 

pictures!

The last few weeks have been so busy! I have a ton of new recipes and new art pieces started, but for now I have a few pictures. We're on vacation this week, so I should have time to make a recipe post and tell of my newest artistic inspiration and ideas. Enjoy!

The Nutcracker Ballet! Thanks mom for the tickets!

our 2011 tree

my favorite ornament!

xmas napper

Gigi, Mimi and the girls!

she said she wanted a big red
flashlight for xmas

oh Teague

NYE with Nathan (he's been in
Korea for the last 2 years!)

Pastor Nathan! Happy New Year!

Best way to start 2012? 2001

New Years Day smoked salmon tray :)

perfect cornbread, peppermint, pumpkin and potato things

I have a rather unusual collection of recipes for you today. I have been craving new recipes that are quick and easy. So I went on a search and picked my brain and here is what I came up with. Cornbread is good, but cornbread waffles are even better. We had them with chili! And if you don't have a waffle iron you can make then like pancakes. Peppermint brownies are really just regular old brownies with peppermint extract, peppermint chocolate chips and crushed candy canes. Now here's the weird one, Pumpkin Mac and Cheese! I know, it sounds gross at first, but think about it. It's so good you'll lick the bowl. And last but not least, Roasted Sweet Potatoes and Pineapple. With a bit of cayenne they are spicy and sweet! So here they are...enjoy!


Cornbread Waffles
(original recipe from yummly)

yummly

Ingredients
3/4 cup cornmeal
1/2 cup flour
1/2 t. salt
1/2 T. sugar
1/4 cup vegetable oil
1 egg
2/3 cup milk


Directions
Preheat waffle iron to medium/high. Combine dry ingredients. Make a well in the center and add all wet ingredients. Mix dry into wet, but do not over mix (it's ok if it looks lumpy). Ladle onto waffle iron and cook until golden. Freeze extras and reheat in toaster. 




Peppermint Brownies

(recipe by me!)


Ingredients
1 stick melted butter
1 cup sugar
1/4 cup cocoa powder
1/2 t. vanilla
1/8 t. peppermint extract
2 eggs
1/2 cup flour
1/4 t. baking powder
1/4 t. baking soda
pinch salt
1/4 cup mint chocolate chips
1 T. crushed candy canes


Directions
Melt butter and mix in all other ingredients in order. Bake at 350 for 20-25 min in a square pan. Sprinkle candy on top and let cool.


Baked Pumpkin Mac & Cheese
(also from yummly)

Ingredients
1/2 lb. macaroni or spiral noodles
2 T. butter
1 1/2 T. flour
1/2 cup amber beer
1 T. maple syrup
1 cup milk
pinch ground clove
1/2 t. ground mustard
pinch cayenne
1/4 t. nutmeg
1 cup pumpkin puree
1 1/4 cups grated cheddar cheese
paprika for sprinkling


Directions
Preheat oven to 350. Cook pasta in salted water until al dente. Drain and set aside. Meanwhile melt butter over medium heat. Whisk in flour and cook 1 min. Add beer and let alcohol cook off (3-5 min). Whisk in maple syrup, milk, cloves, mustard, cayenne and nutmeg. Cook until thick. Whisk in pumpkin and 1 cup cheese. Mix until cheese melts. Combine pasta and sauce in a casserole dish or ramekins. Sprinkle with remaining cheese and paprika. Bake 10-15 min, then broil tops to brown the cheese. 


Roasted Sweet Potatoes and Pineapples
(original recipe from Everyday Food magazine)

funandfearlessinbeantown

Ingredients
1 large sweet potato (cubed)
1 can pineapple chunks (drained)
cayenne (to taste)
salt (to taste)
olive oil


Directions
Toss all ingredients together on a baking sheet. Roast in the oven at 450 for 25-35 min. Stir halfway through. So easy and so good as a side dish or a snack!

FRINGE GROJ Sale 2011

http://fringeokc.com/events/

Despite the freezing cold and the buckets of rain and the water main break, FRINGE's GROJ Sale event was a major success! We had a few bumps in the road, but I made out like a bandit! I made back what money I've put into this so far plus some. Not to mention the exposure that our group and every individual artist got. We had some trading going on, and I came home with 2 paintings and a necklace. This is the funnest group of girls and some pretty amazing artists. I feel so lucky to be a part of their group. Thanks to everyone who came out to support us and all the helpers!

FRINGE shirts $25

My little mini prints for $5

My section of prints in the tent

giving thanks with leftovers and sweets

I can't believe it has been so long since my last post! I've been sooooooooo busy! I've had so many new opportunities lately with my art and I've been busy baking of course. I'll save this for another post, but I dooo have a show coming up next weekend. It's a big one! :) But for now, here are some late Thanksgiving sweet recipes (maybe you could use them for Christmas). Also a soup recipe to use for leftover turkey (which I am already so tired of). Enjoy!


Leftover Turkey Barley Soup
Ingredients
3-4 large chopped carrots
4-6 celery ribs (chopped)
1 medium yellow onion (chopped)
olive oil, S&P
1 quart chicken or turkey broth
1 cup quick cooking barley
1-2 cups chopped turkey
1 t. dried thyme or Italian herbs
1 box frozen spinach (thawed)
about 2 cups water


Directions
Saute carrots, celery and onion in olive oil until onions are soft. Season with S&P. Add broth and bring to a boil. Add barley. Cover, reduce heat and simmer 10-12 minutes until barley has soaked up most of the broth and is soft. Add turkey, herbs and spinach. Cook about 5 more minutes. Stir in water to thin out if needed. (The longer it sits the more broth the barley will soak up.)


Cheater Chocolate Toffee Pie

Ingredients
about 30 chocolate wafer cookies
3 T. sugar
pinch salt
5 T. melted butter


2 packages instant chocolate pudding
2 cups cold milk
2 cups whipped cream 
1/2 cup + 1 T. chopped Heath bar


Directions
Preheat oven to 350. Finely grind cookies to make 1 1/2 cups. Add sugar, salt and butter. Press into 9" pie pan halfway up sides. Bake 12 minutes. Let cool completely. Meanwhile beat milk and pudding mix for 2 minutes. Stir in 1 cup whipped cream and 1/2 cup candy. Pour into crust. Top with remaining whipped cream and candy pieces.


Notes
Original chocolate pudding calls for Cool Whip, but I do not believe in Cool Whip...gross! So I made whipped cream. It is super easy, especially if you have a mixer. Recipe below. Next time I will take the time to make chocolate pudding from scratch too!


Fresh Whipped Cream
Ingredients to make 2 cups
1 cup heavy cream
1 t. vanilla
1 T. sugar


Whip cream with balloon whisk on high until soft peaks form. Add vanilla and sugar and whip until stiff peaks form. That's it! Seriously, don't use Cool Whip. Do yourself a favor and research a little bit about what that stuff is.


Pumpkin Pie: completely from scratch!

Ingredients
1 savory pie crust
3 cups fresh pumpkin

1/3 cup dark brown sugar

1/3 cup white sugar

1/2 t. ground ginger

1/4 t. fresh grated nutmeg + more for the top

1/4 t. ground cloves

1 1/2 t. cinnamon

1 cup heavy cream
3 eggs
2 T. spiced cider (if you don't have this on hand, just use apple juice)
3 T. greek yogurt
2 t. lemon juice


Directions
First to make your pumpkin puree cut pumpkin in half, scoop out seeds and place face down in a glass baking dish with 2 cups of water. Bake at 350 for 30-45 minutes until the outsides start to cave in and turn golden. Let cool enough to touch, then scoop out flesh into a blender. Puree until there are no more chunks or strings. Chill in fridge or freeze for later. You can do this the day before of even earlier if you want to freeze it (I froze some for next year). 
Now for the pie... Preheat oven to 450. Pre-bake your crust with pie weights about 10-15 min. If you need a crust recipe and can't find mine on here, message me and I'll send it to you. Combine pumpkin, sugars, spices and cream. Beat in eggs. Stir in lemon juice, yogurt, and cider. Pour into pie shell. Bake for 10 minutes at 450. Reduce oven temp to 350 and cover edges of crust with foil. Bake at 350 for 1 hour- 1.5 hours or until a butter knife comes out clean from the middle. 


Notes

This pie was seriously worth the effort! I made a few changes, but the original recipe is from Early Bird Acres. It said to bake at 350 for 40-55 minutes, but it was not done at all, so I ended up baking it for about an hour and a half. Just keep checking it every 20 minutes after it's been in an hour. Also if you have too much filling you can pour into souffle cups and bake in a glass casserole dish filled halfway with water. 350 for 35-45 minutes. I think I might do this next time with the whole thing and cut out crust cookies to go on top :)


Roasted Banana Bars
Ingredients
2 bananas
2 1/2 T. brown sugar
1/2 T. butter


1/4 cup butter
3/4 cup sugar
1/2 t. vanilla
1 egg
1 cup flour
2 T. cornstarch
1/4 t.+1/8 t. baking soda
1/4 t. baking powder
2 T. milk


Directions
Preheat oven to 400. Combine sliced bananas, brown sugar and 1/2 T. butter in a baking dish. Roast in oven 20-25 minutes, stirring halfway through. Meanwhile beat butter, sugar, vanilla and egg. Combine flour, cornstarch, soda and baking powder. Combine bananas and milk. Add both to butter mixture alternating until well combined. Grease a square pan and pour mixture in. Bake at 375 for 10-15 min. Let cool before icing. I made chocolate icing, but you could do cream cheese, vanilla, caramel, etc. Enjoy!