Watermelons and Chocolate

I haven't felt like making much art lately. I'm not sure why not, but I'm trying to just accept it for what it is. A minor bump. I have, however, felt like cooking. Today, I actually did both.

My latest piece is "The Boy Who Swallowed a Watermelon Seed". His name is Jean-Luc and I love him.

I also took this....

...and made some pretty darn good fudge, and I don't even like fudge. It's very easy to make and very, very creamy.

2 cups Ghirardelli Semi-Sweet Chocolate Chips
1/2 bar (2 oz) Ghriardelli 100% Cacao Unsweetened Chocolate Baking Bar, chopped
14 oz. sweetened condensed milk
2 1/2 teaspoons vanilla extract
1 cup walnuts, chopped (optional)


Line an 8" square pan with waxed paper. Place all chocolate and condensed milk in a double boiler over hot, but not boiling water. Stir the mixture occasionally until the chocolate is melted. Stir in the vanilla extract and nuts. Spread fudge evenly in prepared baking pan. refrigerate for 2 hours, or until firm. Store, uncovered, at room temperature.

Scones

I've been craving scones lately, so last night I got busy and made a batch.

This is the first time I used this recipe and they turned out great. The only thing I would do differently is add more blueberries.

1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoons cream of tartar
1 teaspoon salt
1 cup butter
1 egg, beaten
1 cup blueberries, cranberries or whatever your heart desires. (Optional)

1. Preheat oven to 350º. Lightly grease a large baking sheet.
2. In a small bowl, blend sour cream and baking soda. Set aside.
3. In a large bowl, mix the: flour, sugar, baking powder, cream of tartar and salt. Cut in butter. Stir in sour cream mix and egg until just moistened. Stir in fruit. Don't stir too much or your scones will be tough.
4. Turn dough out onto a lightly floured surface and knead lightly. Pat dough into a 3/4 inch thick round and cut into 12 wedges. Place wedges onto prepared baking sheet. Sprinkle with granulated sugar.
5. Bake 12-15 min until golden brown on bottom.
6. Serve warm with butter or with heavy cream.

I halved the dough and then cut each half into 12 wedges so I could have smaller scones. I love this recipe and will definitely use it from now on.

New Art

Here is my latest piece. I've actually been tossing around the tin with the thesaurus page backing it for awhile now. Sometimes it seems that you have to let something sit for sometimes months or even years before it works in a piece.

I've also been making these little felt pins and I can't seem to stop. I just think they're adorable perched on a hat.

I've also been craving scones, so I may have to make a grocery run for the ingredients. I'll post pics if I get that industrious.

A Brief Introduction

I am a mixed media artist lost between the Boston and Ozark mountains. I've always felt a pull towards the weird or quirky. With age that has only increased.

This blog is going to be a place where I can share my new art, artists' whose work I like, maybe a recipe or two and rambling about whatever pops into my strange little brain.