Monday, March 31, 2014

Sew Somerset news

one of my owl wood carvings
Looks like some of my mermaid dolls will be published in their June issue for the mermaid theme! I'm very excited about this and can't wait to see how they will look. :)

Now, I want to submit more work, for sure. I feel like this validates my love of making art dolls. :)

Sunday, March 16, 2014

Parsnips and recipes

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:


This was a lot of fun! I'm going to do more and learn more. I really love what others do as well. The funny part about this was I got really hungry for parsnips (which are awesome, by the way).

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

Directions
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.
Directions
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
Salt, pepper
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.