May 20, 2015
There in the corner is my chair. Overstuffed khaki slip covered large butt chair with a faux sheep covered ottoman.
My Chair is where…
I write and receive morning guests.
I drink coffee and talk with my husband.
I give “snuggles” and pets.
I watch TV or tune out.
I breastfed my babies and watch the traffic go by.
I catnap and connect my dots, ponder my value, and write in my journal.
Cats perch on the chair back behind me, children wedge their ever-widening butts beside me, and occasionally we take morning time selfies to amuse ourselves and remember…my chair is where it all starts.
May 18, 2015
Last year at this time, I was asked by Susan Langfitt, Volunteer & Community Events Coordinator for Talbot Humane, to take part as an artist and decorate a chair for the Talbot Humane Society’s fundraiser. They raised 17,000 last year for the puppies and the kitties between their live and silent auctions.
Again this year, she asked me to “paint” a chair and this year, it was a child’s chair to be auctioned off at the benefit auction. I said sure but then was so absorbed in teaching my blogging workshop that I ended up pulling it together last-minute. As usual, I’d say it really turned out well. As I did with last year’s chair, I did a little decoupage and a little paint but really wanted to leave the raw wood exposed as much as possible.
The inspiration for this year’s chair was from this fabric with the neutral vines and branches on white background with colorful butterflies popping off the surface. I had made some cards on which I used shapes cut from old encyclopedia pages color washed with watercolors. And that was what I knew I needed to use for the butterflies. Again I love using the vintage paper in the design.
I decided the vine lines would be more childlike if they were swirly and exaggerated. I may retry a more sophisticated version of this on another piece of furniture later but this worked for this child’s Adirondack chair.
I named it Butterflies Are Free and my chair is being displayed at Ouvert, an art gallery, museum, and gift shop in St Michaels co-owned by my friend Jen Wagner-Campbell, until it goes to the auction being held this year at the Avalon Theater at 6:30 on Friday May 29th, 2015. For more information on the Rock On Talbot Humane project, contact Susan Langfitt at 410-822-0107 or email@example.com.
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And, as always, Thanks to you for your visit.
May 15, 2015
Not until I came across Pam Anderson’s wonderful cookbook, The Perfect Recipe for Eating Great and Losing Weight( see my Granola recipe for the link), did I ever consider roasting vegetables. Sure I’d had eaten a righteous roasted vegetable salad in my life but the concept of doing this myself was ludicrous. Until I learned that all it takes is a baking sheet, oil, a 425 degree Farenheit (220 degree Celsius) oven , and 20 – 25 minutes to roast uniformly medium cut veggies to perfection.
Vegetables that I’d previously written off as not a part of my eating or cooking vocabulary suddenly became exotic. Beets? I don’t make borscht and I like an occasional dose of sweet and sour beets in my salad bar trough. But roasting them renders them a delicacy and sort of unrecognizable. Roasted beets, who knew?
Cut them to a quarter-inch thick, toss them in oil and sea salt if desired, and lay them out on a baking sheet. The sugars bubble to the surface and they are tender and meaty and become a vegetable candy they’re so sweet. Carrots do a similar thing and they make a happy combination on any salad. Today I put them in with salmon, feta, and a raspberry walnut vinaigrette. I could have added apple and walnuts or substituted chicken and it would have been equally yummy.
Another vegetable that took me by surprise when roasted was green beans. I detest the squeak of a crispy green bean but when roasted, they have a meaty nutty texture. Then marinade these to put back on top of a salad and you are eating “out”suddenly. Roasted cauliflower is immensely popular these days. When roasted in cubes, sweet potatoes are a great potato salad base with craisins and apples and celery for crunch with a little Tumeric. And we always roast red potato cubes as a french fry substitute. Higher sugar content will make any veggie yummier with the roasting method.
If you have the oven on for a chosen meat already, consider being proactive and cooking up a sheet of veggies to eat on the rest of the week. Cut everything uniformly in half-inch widths and at 425 for 20 minutes, you will wonder like me, how you hadn’t started this practice a long time ago. Happy Veggie Roasting !