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Tuesday, August 19, 2014

Today, cooking and planning a painting!

We had extra blueberries which "needed" to be used in a dessert! So, I found this 'best blueberry cobbler" recipe and made it this morning.
I used my gluten free flour mix and so added 1 egg, increasing the baking time to 35 minutes! It is really good...warm with vanilla ice cream?


More kitchen goodness....!.....

Last night a Facebook friend, JeanAnne, showed up on FB in this photo taken of her by her hubby while she was cooking shrimp and grits! So CUTE!
She could inspire a painting!....and I LOVE the red teakettle!

 
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However, I am still enchanted from recently watching the movie "The Hundred Foot Journey", which had lovely French countryside scenery! Here, a scene by a river, she with a bicycle and he a fishing lure....

 
 

I think I will paint her, in a French farm yard with chickens...YES!?

That is the plan for today's art class! Back later with results....maybe on my painting blog!

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[three days later...]. Here is the painting I am working on, I may still make a change or two....will try to glaze and change the shadow on her face.....

 

Sunday, August 10, 2014

ART WORK THIS WEEK and a recipe!

You may read about this woman and her creation HERE !

...as I wrote about her emerging from my sketchbook, I was able to "see' some things that she needed!

Now I am about to bake a gluten free blueberry lemon gluten-free dessert....recipe and photos to follow.

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BERRY CREAM CHEESE COFFEE CAKE gluten free

For cake:

I box King Arthur Flour yellow gluten free cake mix

3 eggs

1/2 c soft butter

1/2 c. Buttermilk

1/2 c. Yogurt or sour cream. (Note: you can use 1 c. of any of these instead)

Zest of 1 lemon

Mix well! Use a mixer!

 

Pour into greased pans lined with parchment or wax paper.

Set aside.

FOR CREAM cheese layer:

8 ounces Neufch√Ętel cheese, softened

3 eggs

2/3 c sugar

1/4 c cornstarch

Zest of 1 lemon (note: that makes 2 Lemons!)

Blend all ingredients in blender or food processor. Pour I/2 of the cream chees mixture onto each pan of cake batter.

BERRIES: use any fresh berries you like!

Sprinkle 1 c (or so ) of berries over the top of each pan.

 

CRUMB TOPPING

1 c. Gluten free flour

1/2 c. Sugar, I used Sugar in the Raw...larger crystals, beige color.

1/4 c. Chilled butter, cut in 1/2 inch chunks

Combine in bowl and work with pastry blender or your fingers until it looks like crumbs!

Spread on top of cakes. Bake at 350 degrees for 45-60 minutes.

Remove from oven, cool and serve. Dust with powdered sugar if desired.

 

 

 

Recipe from Stacey Cakes in McCall, ID. Modified to use gluten free cake mix.

 

Wednesday, August 06, 2014

A day at home....or at least the morning!

Cool morning temperatures make the studio a pleasant place!

So, I plan to paint this morning....then move inside and work on a quilt this afternoon!

Recent paintings---- all this last week! Due to cooler summer weather, I think....

Above: almost finished, just a few more flowers for her basket and more definition for her eye. Then I will stop. Word has it that to retain "freshness" in a painting one must stop before it is too polished!

This one too, sunflowers will only need a little more...background work, petal definition and white reflections on the vase.

This still life with peaches is finished....just needs the signature!

I have paid to join an on-going art group with a teacher, Nadine Ripplemeyer. Her input has been invaluable, and I love having others to paint along side!

Here is a photo Nadine took of me with the painting I was working on a couple of weeks ago...

And here is how that painting changed and is finished at last!

Mush lighter, I realized I do not like too much dark in my paintings....!!!

 

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