• 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!

  • Pushing Forward

    I'm trying to remember this and to boldly learn new things without getting bogged down by self doubt. It's hard!

  • Plugging Away

    I'm trying to enjoy the quiet stillness of winter. We've had lots of snow (and snow days) and rain, which has made for long weeks of nasty weather. I'm drawing daily and I can see myself steadily improving. 

  • Winter

    above image—not winter

    Winter is not my favorite season. It's cold, it's dark, it's icy....but with those restrictions comes permission to quiet your mind, think, make. It's the season when I have the most time. My daughter is in preschool, and farmers' markets are few and far between. It allows me to focus on my art and on all the other little projects that I think about during the summer. This year I'm stretching and taking Make Art That Sells, an online course from art agent Lilla Rogers. So far, I feel out of my element, which I'm taking as a good sign. Growth comes in fits and starts, and it isn't always comfortable.

  • Upcoming Holiday Season

    I'm getting ready for the upcoming holiday season! I'll be at the Bennington Farmers' Market on the first and third Saturdays of Nov. and Dec., and I'll be at the Williamstown Berkshire Grown Markets on Nov. 19th and Dec. 17th. I'll have lots of lovely linen aprons and tea towels, and delicious edibles, perfect for gift giving or enjoying with your family and friends. See you soon!

  • Inktober Almost Finished!

    I challenged myself again this year to participate in Inktober. It's an Instagram challenge where you post something drawn or painted with ink every day of October. You can make it as limiting or free as you'd like, and there's even a prompt list if you prefer to follow that. I decided I would work on patterns as a continuation of my recent Sketchbook Skool class with Ohn Mar Win. (I also wanted to practice drawing/painting people, but I enjoyed and got wrapped up with the patterns!) You can head over to Instagram to see the whole month!

  • Honored

    This is an image of an artist book that I submitted to Uppercase Magazine, and here it is actually in the magazine!

  • Permission

    I've been playing with the idea of home for many years now. For a while, I tried to convey this in a nonliteral way, but lately all I want to draw are tiny houses! And they make me happy, so I've allowed myself to do so.

  • Radio Silence

    Well, I've been busy with life, baking, and painting. After a many year hiatus, I'm making stuff again! It feels great to play around with long-forgotten supplies and skills. Check out my instagram to see the latest.

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Jelly Belly

So, I tried to redeem myself in the canning department this weekend. My first effort consisted of collecting wild Concord grapes from along the dirt roads where we live. Matt and I walked around with a shopping bag and scissors, which we hid from any passing cars, and we picked 2 bags full. I didn’t want to bother with taking all the tiny seeds out, so I decided to pull off most of the stems, but to boil them down whole and strain it afterward. I also decided, being the mad scientist chef that I am, that I knew enough to change up the recipe a bit to be less sweet by cutting down on the sugar considerably. Oh, I also didn’t have canning jars, just a few clean but recycled jars from friends. The story ended with lots of sticky purple liquid all over the counters, sink, and big saucepots, and two jars of grape syrup. Yes, that’s right, pectin doesn’t work as well without the right amount of sugar. This time, I had help in the form of a coworker who is also very interested in food, a book, Internet recipes, real canning jars (sanitized in the dishwasher), 6 pounds of red currants, and real world advice from my Mom. We were set up for success this time. The red currant jelly set beautifully and was like a glistening red stained glass window. We also did a blueberry jam, with some alterations to the recipe. This didn’t work as well since we cut down the amount of sugar (we thought the red currant was a bit too sweet) and skimped on the amount of pectin. I also think we should have briefly cooked the mixture after the liquid pectin, even though the recipe didn’t say to. If there are any canning experts out there, let me know where we went wrong. The blueberry jam tasted great, even if it wasn’t as firm as it could’ve been. And it was a highly satisfying project, with our 12 little jars all decorated and lined up on the counter at the end of the day.<a

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