Easter Muffins

  • Making Books Again

    I had a renewed interest at the end of last year to make some books again. It started with a carousel book that I exhibited at the Bennington Museum, and then I got some momentum going in the month of December with a very loooong accordion that I used for a monthly challenge, with prompts related to the Advent. I'm working almost daily on collages which makes me so happy. I forgot how much I enjoy piecing together little bits of things that make a cohesive whole. 

  • Artist Book at Bennington Museum

    I made a new artist book for a show at the Bennington Museum. It's a carousel book, inspired by poems by Robert Frost. Here's the cover, which is all done in colored pencil. It felt really good to make a "real" piece of art for a "real" show! It's for sale as a part of the museum's gala event fundraiser. It can also be viewed in the galleries for the entire month of December. Let me know what you think if you see it!

  • More Food and Drawing

    For some time, I've been meaning to submit recipes to the They Draw and Cook website. I finally got two finished for a recent food geometry challenge. I submitted the recipe above, along with another. It was a really fun project for me. Especially challenging was getting the piece in the correct format and size (my Photoshop skills are still lacking), and doing some digital touch up work to make them look their best. I was ultimately happy with how they turned out, and proud of myself for getting it done!

  • Food + Drawing

    I don't know why it took me so long to start drawing food. I always had in the back of my mind that I wanted to combine my two interests somehow. In the last eight months, I've done lots of food drawings, beginning back in October with my Inktober recipes. I wanted to illustrate for someone other than myself, so I reached out to friends who have a coffee business. I'm working on a series of illustrations for different methods of brewing coffee. It's so much fun for me, and I find it satisfying to be working for "clients" other than myself.  

  • Chickens

    These chickens were modeled on my own chickens, Duck and Cluck. I took an online class from Anita Lehman through Carla Sonheim's website that was a very thoughtful look at composition. Sometimes it's nice to get back to basics and see how structure influences outcome. And, on a side note, it's been nice to have fresh eggs to eat and use in baked goods!

  • A New (Old) Way of Working

    I don't know why it took so long for me to go back to making collage and mixed media pieces. Maybe I didn't think they were "serious" enough, or I forgot how much fun it was for me to work this way, or maybe I just forgot how to do it. Recently, I found some fruit that I painted simply on canvas paper. I took out cheap, thin acrylics, poured green and yellow on top, and pushed the paint around the paper. After it dried, I tore out the fruit and saved them for a collage. That's where my playing around with fruit bowls began the other day. For a slight change of pace, I took a yellow piece of painted paper and turned it into a French press. I've mainly been using really smushy media, like a soft pencil, conte crayons, and Faber Castell gelatos. These collaged pieces really feel like me, and I'm loving all the color!

  • New Things!

    I'm test driving some new products at the market this Saturday. It's so much fun to play with color and shape on functional bags and totes. I like the simplicity of playing with fabric, paint, and potatoes. Yes, potatoes! That's what I used to make my stamps......and, they're compostable!

  • Stretching

    I decided to challenge myself with an online course, Explore Florals, taught by Victoria Johnson. It was three weeks of design briefs, each focusing on a different way to think about florals, with an accompanying palette. It was harder than I thought to get out of my own way of doing things and try something new. Just like life, I suppose.

  • Creative Thinking


    I am so thrilled to have my very first drawn illustration in the current issue of UPPERCASE Magazine! 

    I drew this on Thanksgiving, 2017. We decided to stay home and celebrate, just the three of us. I wanted my daughter to feel like that even though we weren't going anywhere, it was going to be a special day. So, I let her pick the drinks!

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Easter Muffins


[caption id="attachment_290" align="alignleft" width="128" caption="Superfluous cat pics"]Superfluous cat pics[/caption]

p1010466p1010467So, it may make you feel better to know that I have destroyed baked goods, especially on Sunday mornings. I woke up Easter Sunday with the strong urge to satiate my craving for muffins…huckleberry muffins to be exact. The huckleberries are a side story—they came to me, courtesy of Marx Foods, for an upcoming piece I’m working on. But quite honestly, I had never tasted huckleberries before then…and I was under the conviction that they were just a character of Mr. Twain’s own creation. Now I believe that they are real berries, apparently very prolific in the Pacific Northwest during the summer months, and definitely very delicious. These came to me frozen, though still very fragrant of dark berry, juniper, and black pepper. (My next task is to figure out if they’ll grow next to the blueberries in our yard!)


Back to the muffins…so I had a week-long muffin craving and I was ready to end it. I got up, found a recipe, and set about mixing the dry, then the wet ingredients. I gently folded everything together, taking care not to overmix but searching for the dry floury patches on the bottom of the bowl. After the huckleberries went in, I divided the batter ever so carefully among the twelve muffin cups (into unbleached If You Care wrappers—these are really the only muffin cups I like to use anymore—and they release the cakes like a dream!) and sprinkled with Turbinado sugar. I took a tiny taste and within a second, a horrible thought entered my mouth and then my head…I did not remember putting sugar in with the wet or dry ingredients. I ran back to the recipe, ready to blame the author for the terrible omission of sweetener, but there it was, the forgotten 2/3 cup. At this point, there was no fix. I tried to hurriedly mix sugar into each of the cups, knowing that my chances for success were not looking good. Thirty minutes later, the tops were golden and crispy with sugar crystals. The bottoms, unfortunately, required a thick spread of honey. I was less upset about the muffins than the thought that the perfect muffin would not be realized and the craving would probably linger until the next weekend…and the next round of huckleberry muffins.