Shop Update!

Helloooo, happy sunday!

I've been *super* busy painting over here, for the last few weeks. 11 new paintings done, 5 or so left by this wednesday. I can dooooo it! I took a little break today, to mega-update my Etsy Shop with allll the prints from the "Friends Forever" series, plus some valentines, and a few little mini framed originals. Huzzah!

Daring Bakers-January 2010 Challenge-Gluten-free Graham Crackers and Nanaimo Bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca

I was quite excited about this month's challenge, for the Gluten-free part of it and because I've always wanted to make Nanaimo bars! I actually did this challenge twice this month, as I wasn't too happy with the center part of the bars the first time around.

First off! I made the graham crackers from Vegan Cookies Take Over the World, except replaced all the flours with a mix of gluten-free flours. Worked like a charm and they were *super* yummy!


I made Mexican Hot Chocolate Nanaimo Bars for the first try, kicking up the cocoa with a bit of cinnamon and cayenne pepper in the base. I used the Sarah Kramer recipe as a jumping point, but didn't like the results whatsoever. The middle part kinda ruined the whole thing, and though they were pretty, they were not so tasty. *sadface*


But then! I decided that I would not let the mighty Nanaimo defeat me, so I sought out a sure-fire middle that would make me squeal and jump around. Helloooo pistachio ice cream! I just made a really good, solid vanilla ice cream, with a cashew base, and added in some ground up pistachios at the end of the ice cream maker cycle. Perfection! Wish I could say I wrote it down, but alas, I just kinda threw cashews, soy milk, sugar, vanilla extract, and some xanthan gum into my Vitamix, and wha-la, yummy concoction. My general rule with ice cream is that, if it tastes good before going into the ice cream maker, it will be amazing coming out. This resulted in a smooth, creamy ice cream that I must replicate soon! AND it was the perfect center for this lovely dessert. I stuck to the Sarah Kramer recipe for the bottom and top layer, and layered it up in my cute 'lil tart pans for some miniature servings (I also halved the recipe and it fit in 4 mini tart pans, with extra ice cream leftover-WOOT!)

In-progress

'Lil Hippy Bears in love:



Bodum is so pretty, yeah? I heart this teapot.

Sketchbook Doodles: Sing it Sister!

So we get a few days of "nice" weather,(sun and everything!) and I start craving spring. Now my head is full of shedding the winter coat, cherry blossoms, bright green buds, fun new things at the farmer's market, warm sunshine in the park, and it being light out when I get out of work. I know, I know, delusions!

I've been a busy bee, sketching away for an upcoming show next month at Fuego 718, in Williamsburg. More details on that later. Hooray!

Sketchbook Doodles-I Wear My Sunglasses at Night

Well, I totally would if I didn't have regular glasses. Or if they were prescription sunglasses (I'm blind as a bat!)

Happy friday everyone! Helllooooo long weekend! I have big plans of things I want to accomplish this weekend, and fingers crossed that I don't pull the lazy or procrastinate card. Peace!

Daring Cooks-January Challenge-Tofu Satays

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Satay from the book 1000 Recipes by Martha Day.

I made mine using tofu and it was *super*duper yummy. I let it marinate for 3ish hours and then grilled it up on my cast iron grill pan. I also made a yummy peanut sauce for dipping.

Marinade:
1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)

I buy homemade tofu from the little asian grocer near me, but I used the equivilent to one and 1/4 of a container of tofu. All the marinade was soaked up during cooking, so you'd be fine with just one container. Blend the Marinade until smooth and then let your drained and cubed tofu sit in it for a few hours, in the fridge. Put them on the grill or a grill pan until most or all of the marinade is soaked up and there are some sweet grill lines!

Peanut Sauce
3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)

1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

Sketchbook Doodles-Looking Sharp

Looking sharp!
Before/after pen colored in Photoshop

Inspiration: Ceramics

I'm a big fan of all things clay, and highly covet a workspace, sometime in the future, where I could accommodate a wheel for throwing. Someday! For now, I shall covet and admire some of my favorite artists who work with clay:


Rainbow Factory by Pearson Maron


Mook with Bear Mask by I Love Grey Skies


Bunny Vase by Pretty Random Objects


Small Sized Lovebird Teapot by Ninainvorm


Owl Family by One Gift One World


Vegan Wonky Small Bowl by Vegan Dish


Plaid Mini Baker by Just Mare


Cute Tiny Ghosties by Ooty


Single Cup Coffee Maker by Mudstuffing

Sketchbook Doodles

Hey there! I'm working on some lovely valentine's day goodies, but for now, here is a "before/after" of a sketchbook doodle colored up.

Remember back in gradeschool, when the teacher made you give a valentine to everyone in your class? I was thinking back to how I used to painstakingly pick out my favorite cards for my favorite people and least favorite cards for my least favorite people...haha, so cruel. Ohh school valentines. Do they still do that in gradeschool??

Inspiration: Fave Necklaces

Piñata Necklace by Spin Thread



The Beatrix Necklace by Cosmic Girl


Suppertime Necklace by Crumpet Cake


Silver Tree Pendant by Bethtastic


Dark Wood Drop Necklace by Dores


Lucky Seven Pyrite Chunk Polyhedron Necklace by Ball and Chain


Boop by Lucky Duct


Faceted Necklace by Brooklyn Rehab


Green, Black and Fluo Wave by Color Blind Smarties

Hoot! and crossing things off my list!

So I have been working on my list of fun goals that I posted, just not so good on the regular blogging thing. Ahem. Anyways, I have been daily sketching and I'll start sharing more (Hoot being the first). ALSO! I booked my trip to Peru finally!! I'm going in April, with two of my fave pals, Nate and Kristin. We're going for 12 days and are planning on doing the full 4 day, 3 night Inca trail Hike to Machu Picchu. We are still planning the rest of the trip, deciding between some Amazon jungle fun, Lake Titicaca adventures, or maybe going to Colca Canyon. I'm super-investigating eating vegan in Peru, but I think I should be fine. If anyone has any tips, I would LOVE to hear them! I hear there are lots of veggie restaurants in Lima and Cusco, so it should theoretically be easy. I'm sooo freaking excited!!

Here's a recent tester recipe for Joni's and Celine's book of Vegan Substitutions, Graham Wannabe Teacakes. Sooo goood! I made it for New Year's Day Brunch and it was a super-yummy first meal of the year, all warm and slathered with Earth balance. This book is gonna be soo good!