Category Archives: recipes

A Recipe for PLAY

What jumpstarts your creativity?

I signed up for Creative Jumpstart 2018 to get my creative juices flowing.  I liked this year’s theme:  Now We’re Cooking; Mixed Media Art Recipes

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This online class has a 10-15 minute video each day from a different mixed-media artist throughout the month of January.  Cost is reasonable too – only $50!

If you’d like more information and a short video about the class, go to:  www.Nathaliesstudio.com

I wrote down some of my “ingredients” for PLAY above… and then collaged over it with matte medium and scraps of painted paper (and an old recipe):

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One of the ways I like create an atmosphere of PLAY is to leave a project unfinished on my table.  Then I can’t wait to get back and work on it! 🙂

How about you?  Do you have a technique for jumpstarting your creativity?

I will show you my finished piece later this week.

Cheers! 🙂

A Heavenly Bird

The Heavenly bird of the “PIE” family:

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I think Chocolate Cream Pie is definitely a slice of heaven! 😉

Do you see any strange animals in the clouds?

Happy Weird Bird Wednesday!

Cheers! 🙂

 

Fall Flavors

I was in search of a recipe for Roasted Butternut Squash Soup the other day…

Normally, I’m not a huge squash fan but I was in the mood for something different and my neighbor gave me a Butternut Squash that I wanted to use.

In my online search, I discovered this wonderful food blog called, “Cookie and Kate,” Kate (Kathryne Taylor) cooks vegetarian meals while her dog, Cookie cleans up the crumbs!  🙂

I made the Roasted Butternut Squash soup last night – just love that gorgeous orange color, don’t you?

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The soup was a bit bland for my taste so I added thyme, black pepper and Tabasco Sauce.  I tend to cook like I create… I rarely follow the recipe!  😉

While the Butternut squash was roasting in the oven, I tempted to watercolor the salad, a recipe I also found at CookieandKate.com

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I LOVE the Fall flavors in the salad – BTW, I didn’t even taste the kale but you could substitute spinach.

You can find the recipe as Kale, Apple and Goat Cheese Salad with Granola Croutons.

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I will be serving this salad for Thanksgiving dinner.  I like that I can limit the portion sizes to one or two servings or more – depending on how many people will be coming.

Hubby especially liked the Granola Croutons with oats, pecans, pumpkin and sunflower seeds:

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I liked the easy Lemony Maple Mustand Salad Dressing too!

I enjoy trying new foods and recipes.  Kate has written a cookbook with colorful photos, called, “Love Real Food,”  I love cookbooks so I had to purchase it!  🙂

I eat at least one vegetarian meal each week, how about you?

If you give one of her recipes a try, I hope you share it with me!

Cheers! 🙂

A Fish Walks Into A Bar…

A little fish joke for you today…

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Hahaha! I hope this gives you a smile today!

Happy Weird Bird Wednesday with a Fish twist!!

Cheers! 🙂

This Bird Takes The Cake!

Have you heard of Sponge Bob, Square Pants?

Well, today’s weird bird rose in popularity in the 1930’s and was discovered recently in this old book:

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According to Wikipedia, “Sponge Cake is based on flour, sugar, butter and eggs and is sometimes leavened with baking powder.  It has a firm yet well-aerated structure, similar to a sea sponge…”

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Sponge Cake (Bird) AKA Pound Cake

One never knows when or where this diva bird may appear… but it is usually when one is watching their waistline.

Happy Weird Bird Wednesday! 

Cheers!  🙂

 

A Rare Recipe

I’ve been enjoying some delicious recipes from Jodi at LifeInbetween.me and Jenna at The Painted Apron so I decided to whip up my own creative recipe for today’s weird rare bird!

I’m continuing with the “R” theme for my Recipe in the Alphabet Journal.  “R” you READY for some fun?!

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Really?  I can hear you now… so where is this Rare bird!  Here he or she is:

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He is on the back of the recipe card in my Alphabet Journal:

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Happy Weird Bird Wednesday!!

Hope you have a REMARKABLE day – And don’t forget to smile REPEATEDLY!

Cheers!  🙂

Inspiralized!

Last week, I showed you this pasta salad that contained NO pasta – instead it contained zucchini!  I am totally amazed how GOOD this salad tasted!  Here is another photo of it, if you missed my post, here.

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I had so much fun spiralizing my zucchini for this salad!  I’m now INSPIRALIZED!

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I love this cookbook by Ali Maffucci – she also has a blog, Inspiralized.com

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The recipe I adapted from her cookbook:

For the salad – Prepare in a large bowl:

2-3 medium zucchini  Note:  slice the zucchini about 1/2 inch through on opposite sides before spiralizing – I used the largest blade but any size would work – this just gives your “pasta” a half-moon shape.

1 cup artichoke hearts – I used whole ones in a can as I find them to be the most tender and then I cut them up.

One handful of cherry tomatoes, halved – I don’t measure these but use what I like.

1 cup diced sweet peppers – I used mini orange, red and yellow ones that I had in a bag.

1/4 cup of pepperoncini diced – the recipe called for red onion but I didn’t have any.

1/2 cup cubed Monterey Jack cheese – the recipe called for Provolone

3/4 cup diced salami

1/3 cup whole black olives, sliced in half

For the Salad Dressing – Whisk in a separate bowl:

3 tablespoons red wine vinegar

2 tablespoons olive oil

1/4 cup lemon juice

1 teaspoon dried Italian seasoning or a mixture of dried oregano, basil and parsley

1/4 teaspoon red pepper flakes (optional)

Combine the dressing with the salad ingredients.  Toss to combine.  Refrigerate for at least 15 minutes – I did 2 hours for the zucchini to soften.

Serve chilled.

Enjoy!  🙂