Wednesday, November 19, 2014
Tuesday, November 18, 2014
Wednesday, September 3, 2014
Wednesday, July 16, 2014
Thursday, June 26, 2014
Saturday, June 14, 2014
Monday, June 9, 2014
[i carry your heart with me(i carry it in]
i carry your heart with me(i carry it in
my heart)i am never without it(anywhere
i go you go,my dear;and whatever is done
by only me is your doing,my darling)
Thursday, May 22, 2014
Wednesday, May 21, 2014
Monday, May 5, 2014
I have some rabbit themed wood carvings up on Etsy I'm prepping for an upcoming Craft show...my first this year, so much excitement and nerves. All should be well and I think I'll have a blast; just the initial nerves. Sigh...good old adrenaline making me both excited and nervous. lol Using it to finish up some work. :) It's all good.
Friday, April 4, 2014
Monday, March 31, 2014
|one of my owl wood carvings|
Now, I want to submit more work, for sure. I feel like this validates my love of making art dolls. :)
Sunday, March 16, 2014
I submitted an illustration for They Draw and Cook
|I painted the food and prep|
|I hand carved the sign|
this is what I came up with:
Of course, here's the recipes:
Buttered Fried Parsnips
6 parsnips, peeled and quartered length wise
¼ cup flour for coating
½ teaspoon seasoning salt
½ cup butter, melted
In large saucepan cover parsnips with water, cover and boil over medium heat until tender, 10 min. Drain.
In plastic bag, combine flour and seasoning salt. Dip parsnips in butter and place in bag. Shake to coat the parsnips.
Heat butter in large skillet over medium heat. When the butter starts to sizzle, add parsnips. Cook, turning parsnips till sides are golden brown. Serve and eat! Delicious!
Roasted Parsnips and Carrots
2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons olive oil
1 tablespoon salt
1 ½ teaspoons black pepper
2 table spoons minced dill or parsley
Preheat oven to 425 degrees F.
Cut parsnips and carrots in half lengthwise. Cut diagonally into 1-inch thick slices. Don’t make them too small as they will shrink while cooking. Place on sheet pan, add olive oil, salt, and pepper and toss well. Roast for 20-40 minutes depending on veggie size. Sprinkle with dill or parsley and serve hot for extra yumminess.
Baked Parsnip Fries with Rosemary
2 ½ pounds parsnips and carrots, peeled cut into 3 inch strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs of rosemary
1 large garlic clove, minced
3 tablespoons olive oil
½ teaspoon ground cumin
Preheat oven to 450 degrees F.
Mix parsnips and carrots with chopped rosemary, garlic and oil on a large sheet pan. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
Roast for 10 minutes; turn parsnips and carrots and cook till browned (another 10-15 min). Crumble rosemary leaves, discard stems. Sprinkle with cumin. Season to taste with salt pepper and more cumin if desired. Enjoy!
Hope you give them a try...I have and they are delightful.