• 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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I love muffins. There is nothing better than waking up on a lazy Sunday morning and deciding to bake them for my still-slumbering sweetie. As much as I don't mind long and complicated recipes, I like my muffins to be simple. And as much as I like to try new flavor combos, I like my muffins to be blueberry. It's the kind of baked good that you don't want to fuss over after just rolling out of bed. Minimal directions and minimal ingredients are best.

These were mixed and baked in no time this morning. We enjoyed them while sitting at our dining room table in front of our new, spotless replacement windows, watching the rain melt the sizable piles of snow into slightly less intimidating piles and deeming our road drivable again. Even clean-up was minimal; I used one bowl, a few measuring cups, one muffin pan, and the teaspoon and half teaspoon measuring spoons. So easy. Because I'm all for spreading the gospel of the underappreciated muffin, I'm even giving you the recipe below. Don't go out for brunch next weekend. Stay in, make these and a big pot of coffee or tea, and eat a gourmet breakfast in your pajamas.

Fruit Muffins (adapted from Yankee Magazine's Blueberry Muffins, though this is a good, generic base for any fruit muffins)

1 3/4 c. flour (I use a mix of whole wheat, all-purpose, and white whole wheat)

1/4 c. sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1 egg, beaten

1/2 c. milk or buttermilk

1/3 c. oil (neutral is best: canola and safflower are good choices)

1 c. fresh or frozen berries

opt. add-ins - flax seeds, nuts, etc.

Preheat the oven to 400 degrees. Sift together all dry ingredients in a large bowl and then make a well in the center. Mix berries with a tablespoon of dry mix in a separate bowl. Whisk together the wet ingredients and pour them into the well. Stir briefly just to mix. Add berries and fold them in. Fill muffin tins 2/3rds full. Sprinkle with sugar for crunchy tops (I like cinnamon sugar). Bake 20 - 25 minutes. Immediately remove muffins from the pan and let them cool for as long as you can stand it. Makes about 9.