I thought I would do weekends a little differently, this weekend… art quotes for your reading pleasure! Today… Pablo Picasso…
Every child is an artist. The problem is how to remain an artist once we grow up.
Pablo Picasso
Isn’t that the truth… so easy to draw loosely as a child, but a real challenge for most grownups!
Quote via artquotes.net
Sometimes when you’re chilly there is nothing like a nice hot bowl of soup to get your innards warmed up. Other than vacuuming, there really isn’t anything that is going to warm you up from the inside out!
This tasty soup is from Cooking Light, and although it uses lower fat ingredients, if no one told you there were lower fat ingredients, I promise you, you would never know. NEVER. KNOW. That’s part of what makes this such a good recipe. It’s a fairly quick soup to make after the potatoes are baked. Mmmm, this is looking too good right now!!
So, if you were sitting there thinking… Ugh, I’m in a rut and need to try something new but want it to be pretty healthy, hey, this is for you!
I use Cracker Barrel 2% Extra Sharp cheese, it’s great, and it’s my “go to” cheese for recipes. It’s in every grocery store in Charleston, but I know other areas don’t carry it (Algonac, MI, darnit!). Serving size is 1 1/2 cups and let me tell ya… you will be full! Especially after adding a sprinkle of shredded extra sharp cheese, some green onions and some crispy bacon… oh la la… I edited the recipe to show less flour, otherwise it was too thick for us.
Catch you back here tomorrow!
For those of you who have eaten at Bowen’s Island Restaurant, you know… You know how utterly awesome the view is… it takes your breath away. Seriously. TAKES. IT. AWAY. The fried shrimp is oh so tasty and I absolutely just cannot wait to have some! Visitors soon (yay!) and we will be making our way to the place that great photos are made from… and it sure doesn’t hurt that the food is tasty too!
Good grief, I just did something I shouldn’t have. I looked at the menu! Their prices aren’t bad at all, and now I’m really wanting some of their fried shrimp… check out the menu… you’ll be running at the speed of light, jumping in your car, hearing a big peel out noise, wondering where it came from before you even realize you’re in your car, headed right where all the real seafood lovers go… and that aint Red Lobster… hee hee…
Read the restaurant review “Shucking and sucking” it’s more of a story, ha ha – Bowen’s Island is known for their oysters!
Check out my photo blog at http://almostdailypic.wordpress.com ! Until tomorrow…
One of the most beautiful blankets you can buy is from Swans Island Blankets located in Northport, Maine. If you’re ever in the area, STOP BY, you can watch them weave blankets and they have a sample blanket of each and every style, along with an assortment of other things such as throws, scarves and more recently, their own yarn! We splurged several years ago and bought a rare wool blanket like the one pictured here. What’s so rare about it you ask? Here’s a blip from the Swans Island website:
Swans Island Rare Wool blankets are made from naturally occurring brown and black sheep. These sheep aren’t common, and after three or four years, their fleeces tend to go grey, so we are only able to weave a limited number of rare brown and black wool blankets each year.
It will be around for generations! It’s absolutely a work of art, no doubt about it!
Check out my Photo Blog if you get a chance, http://almostdailypic.wordpress.com – until tomorrow!
Bayview Gallery has a wonderful collection of Charles Movalli’s work. I think his colors are fresh. I am drawn to his pallette. What can I say, some people love other stuff, we love art. LOVE. IT. Me, being the aspiring (ok, so that’s stretching it) artist that I am really appreciates OTHER peoples art. It facinates me how they make it happen. There is nothing I would rather do than to watch someone paint. You know why? IT’S LIKE MAGIC! I will watch and be “in the zone” and I’M NOT EVEN THE ONE PAINTING! Ha ha… I watch carefully and I think, I TOO CAN DO THIS… but then to try… whoa… another story indeed. I’m not saying I’m bad, I’m just not good, but I need to paint more often, so… Someone out there, give me an assignment. My biggest hangup is WHAT to paint? I keep trying to find something easy enough and I end up spending all my time searching for WHAT and then TADA… time to make dinner… I think I need to master painting indoors before I can move the great outdoors. So with that being said… any takers? hee hee.
Aren’t these the most beautiful Valentine’s Day cookies you’ve ever seen? I admit, I haven’t seen many cookies for this holiday, well, not if you exclude the mass produced variety at the grocery store… These take a little bit of time, but ooooh, the result is A WORK OF ART! I last posted this recipe on my PHOTO BLOG (click for link) for Christmas cookies, but here it is again, I hope you give them a try! This time I made the dough on Friday, got busy on Saturday, then set them out on the counter for a little while on Sunday before rolling and cutting into heart shapes and baking. The decorating part looks like the most time consuming, but if you don’t get too uptight about it (me) and can just swirl it on (Fred, my husband) then it looks beautiful and is done in a snap! Wishing you a Happy Valentine’s Day!
VALENTINE’S DAY BUTTER COOKIES
Sift 2 3/4 cups of flour, 1 teaspoon baking powder and 1/2 teaspoon of salt.
In mixer bowl add 3/4 cup soft butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla.
Beat until fluffy and light. Slowly beat in flour mixture. CHILL ONE HOUR.
Flour your work surface and roll out dough. Use cookie cutters to cut into desired shapes.
Place on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes.
YIELD: 4 dozen (IF you don’t eat the dough… good luck to ya!)
FROSTING
Mix 1/4 cup butter, 4 cups (1 box) confectioner’s sugar, 1/4 cup scalded cream and 1 teaspoon vanilla. Blend until smooth. Scoop into separate bowls and add food coloring (hint: Valentine cookies are good just red, light pink and white). Scoop colored frosting into Ziplock bag (I use freezer) and snip a little off the corner. Squeeze onto cookie to decorate! If you need the frosting thinned a bit more, I have great luck just using light cream, add a little at a time until it will easily come out of the bag to decorate.
Cards do nothing for my husband, so he says. Me on the other hand… I LOVE cards… I have every one he’s ever given me (and NO I’m not a pack rat, really!). I saw this card and thought it was perfect! Our mornings are fabulous! We both are early risers, in the winter, we have a nice fire in the morning and enjoy a leisurly cup of coffee, read the paper, and chat. On the inside of this card it talks about how wonderful our mornings are, and nights are pretty fabulous too… not exact wording, but I didn’t want to copy…
Papyrus cards are top of the line… I love those cards. We have a Papyrus store in Charleston, but you can also buy them at Target and Whole Foods. I was good, I didn’t buy the card, because really it would be for ME, ha ha… instead I will creatively MAKE a card. Yep. MAKE. A. CARD. It will be from the heart and totally awesome, I hope!
Here’s wishing you all a Happy Valentine’s Eve! Until tomorrow!
Image via: http://www.papyrusonline.com/
Whoa, a thing of beauty, eh? So many decisions to be made… Mac or Dell? Desktop or laptop? Ok, I’m waiting to hear from those of you out there who have experienced both… which do you prefer? We have had a Dell for a very long time, like forever. I love Dell… my curiosity has gotten the best of me and I, like half of America has been pulled into the great marketing and awesome looks of the Apple products. When we get a computer we like to get one that lasts. Good question for y’all: Does a laptop last as long as a desktop? Or not usually? Other than the convenience factor of a laptop, what are the pluses? Minuses? I’m thinking it would do my brain good to learn something entirely new… I’ve got the iPad mastered, so maybe it wouldn’t be such a stretch to get an Apple computer? I have always had a desktop, I’m comfortable with them, they aren’t portable (are they? ha ha) . I’m like a sponge just wanting to absorb some information, so if you have it… and you have a moment, please share your thoughts!
Check out my photo blog at http://almostdailypic.wordpress.com if you get a chance! Until tomorrow…
This is a Cooking Light recipe, and it’s TO. DIE. FOR. I’m not kidding you! My husband says “It’s so good it’ll make your tongue beat your brains out!” or something like that. I have to admit, I haven’t heard that saying before, the images that flash before my eyes give me the willies, BUT, it’s a GOOD thing… means it’s soooo gooood!
Oh yeah, the BLACK BOTTOM BANANA CREAM PIE (click on that for direct link to My Recipes where it’s easily printed) is delish! It’s not difficult, bake a pie crust, melt some chocolate, make the banana cream custard filling, slap the sliced bananas on top of the chocolate, smear on the custard, then they top with “whipped topping” EEEEK, which just doesn’t happen to be in my vocabulary. Instead mine isn’t pretty until served, I make whipped cream or if in a time pinch use the canned REAL whipped cream, then using a microplane shred a little chocolate on top and whoooaaaa! Have you got yourself a masterpiece! But don’t take my word for it. Really. Ohhhh, please tell me I didn’t toss those overripe bananas!
Black Bottom Banana Cream Pie
Yield: 8 servings (serving size: 1 wedge)
Ingredients:
Preparation
Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a wire rack.
Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.
Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
Arrange banana slices on top of chocolate layer; spoon custard over bananas. Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.
Calories:
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Image via www.myrecipes.com – Becky Luigart-Stayner
YOU GONNA EAT THOSE FRIES? I would say this painting is aptly named, wouldn’t you? I simply love the light on this birds belly, it’s stoic look and how it’s really looking right at you. Kind of Wyeth’ish, don’t you think?
Always trust your source! Especially when looking for a recipe online. There are many websites and blogs out in the cyber world, but when it comes to throwing costly ingredients together and having it turn into something fabulous, TRUST YOUR SOURCE. I have been a subscriber to Cooking Light magazine since the mid 90’s. It has changed over the years, but it has always been a great magazine FULL of fabulous recipes.
One thing that can make or break a room is good lighting… Just my opinion. If you have nothing but bright light it gives the room a cold sterile feeling, if all the lighting is dim, it looks pretty at night but its difficult to see. All overhead lighting isn’t my thing, but if the light is on a dimmer it can work. We don’t have a huge house. We don’t have a table near every chair. We have lots of places to sit, but you can’t see well enough to read, knit, etc. in every seat. We think we’ve found a solution… Remember (well, maybe you don’t but I DO), those tension floor lamps that went to the ceiling, with lights hanging off of it? You could turn on one or all one, I think back in the 1960’s (wow, sounds like I came over on the Mayflower, doesn’t it?) ours had three lights. They’ve made a comeback (or perhaps they never left?), in a new sleek style. This image is of the ZIYI TENSION POLE LAMP. We are fortunate to have a Circa Lighting in Charleston! We can walk in and touch and feel and actually SEE what the lighting looks like and whether or not it would work at our house. This is on our list one day. Not sure where we would put it, so far we have many possibilities…
I was trying to think of what to make for dinner… ugh, I don’t want to be in a rut and make the same thing time and time again. We were both in the mood for some pasta, but we just weren’t sure HOW we wanted it… I happened to be on Facebook and I saw that Food and Wine magazine had posted a recipe that was quick and easy and sounded DELICIOUS! So off we went to the store, hunted and gathered the ingredients, popped home and threw it together in NO TIME! Seriously. This pasta sauce ISN’T. EVEN. COOKED! I had some reservations… hmmm, seems like you should at least cook it. I usually do try a new recipe pretty much as it’s shown, then the next time I make it I tweak it and change it up a bit. The only thing I did with this recipe is to use basil instead of parsley (LOVE tomatoes and basil together!) which the recipe did have listed as an alternative, and I used sundried tomatoes in oil instead of reconstituting… I also used mini bowties, well, just because I like them and they’re cute! This. Was. Delicious. Say no more… I will be making this time and time again!
SERVINGS: 4 FAST / VEGETARIAN
5 scallions, white and light-green parts only
6 tablespoons chopped reconstituted sun-dried tomato halves (about 12 halves); see Note
1 cup light cream or half-and-half
1 pound bow ties
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
3 tablespoons chopped fresh parsley
Notes
Reconstituting Sun-Dried Tomatoes In a small pan bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes. Drain. You can also use drained oil-packed sun-dried tomatoes for this recipe. Since they’re already soft, you don’t have to reconstitute them.
Variation
Bow Ties with Sun-Dried Tomato and Herb Cream An equal quantity of chopped fresh basil or chives or 2 tablespoons of tarragon would be a good alternative or addition to the parsley.
Remember to visit my photo blog at http://almostdailypic.wordpress.com!
Image via Food & Wine – Melanie Acevedo
This SHOULD be the last neurotic post for a while… I’m making up for the weekend I took off in February. Ha ha… just heard the ding on my Blackberry… checked it and these two posts are going to my subscribers. Well… this is the last one. Hang tight, I am NOW CAUGHT UP and have this off my mind!
It’s funny, I started out thinking HOW WILL I BE ABLE TO WRITE ABOUT SOMETHING EVERY SINGLE DAY. It’s much easier than I imagined. It’s the getting it into the blog that’s the most time consuming. I have always enjoyed “creative writing”… technical writing isn’t my thing… it sucks away the creativity… I don’t care for that!
Enjoy your day… you won’t hear from me again until tomorrow.
PROMISE :)
OK, this is cheating. I’m technically now a cheater… so I guess I can no longer say “cheaters never prosper” again. Hmmm. I started this blog on 1/1/11 and the first weekend of February, decided to take a weekend off. This POSTADAY2011 challenge isn’t about posting every day EXCEPT weekends… it’s about posting every. single. day. It can be grueling. No one understands WHY i’ve done this to myself. Ha ha… I am back dating this, and I’m not sure that it will work, but it’s my way of paying back the time I took off… I want to be able to say at the end of the year that I posted EVERY. SINGLE. DAY. PERIOD.
If this goes out to my subscribers, I apologize. Ha ha… I can be a little compulsive when I commit to something, ha ha… Have a great day!
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