Weekend Warrior: Another "during" update

Hi! Thanks for all your kind comments and support so far. I am still working down here. This is quite a task! I have been taking photos as I go, and will post some tomorrow. I got through a lot of boxes and piles, only to fill other boxes and make more piles. I am keeping sight of my goal though, no matter how long this takes. Dy helped me a great deal by reminding me to think about the kind of art I want to make down here, and to really just keep the materials that will be used for that kind of art. A great deal of the stuff I have been tossing has been in our art cupboards for 5 to 10 years! I have to admit- I still have concerns about getting rid of some of it- spools and spools of ribbons, skeins of acrylic yarns by the boxful, piles of felt squares, etc. But if we haven't used it in 5 years, I am not goin gto miss it right? Right? I saved it for the kids, but that isn't the stuff they use- as long as I have tons of paints, papers, and sculpey, they are happy, so why is it so hard to give up the huge box of ribbon bits and bobs?!

The other thing I have to do is think about how I want my space arranged (thinking of moving the tables around to make more usable space), and how to best store the supplies I really do use often: fabric, paint, collage materials, fibers, paper, etc. The Dude came with me to the hardware store tonight, and I got some ideas, and he is going to help me come up with some storage solutions for the things I use the most. This is where the Studios magazine is both helping and harming- I will be happy if my after photos look as good as the before photos in the mag, lol. But the mag had lots of low-budget ideas for storing and organizing, and I do have a lot of options already.

One thing I have decided, with help from Dy, is that I want to put some of my fabric on the shelves behind the design wall. Mostly the stuff I love the most (batiks, japanese, bright colors, etc.) and want to be using for fabric collage. The unusual fabrics will still live in the plastic bins on the fabric wall, as well as some other supplies. I am not sure where I will store my books and bead boxes, but will figure that out this week.

The Dude is going to help me fix my wire baskets (I have some that don't have the side rails, that I got for free.) so I can put them under my paint table, and that will get rid of a lot of my paint table mess.

My paper cupboard is much more useable, but the little paper drawers need to be re-sorted and labeled. This is where my embellishments, and little doodads live, but they are a mess because I just throw stuff into any drawer after I use it- lots of that problem down here- little tubs and boxes with misc. stuff from a finished or set-aside project. Gotta get a handle on that.

Funny thing- it is hard to do this organizing and live my regular life too! As for what happened today that didn't involve the studio: I worshiped at the church of flannel sheets again this morning- sigh- this is getting to be a habit as I haven't been in 6 weeks, but I only got about 4 hours of sleep last night, being wide awake until 4 am.

After a nice brekky of avacado and bacon on toast, and a hot bath, I fetched Mama and she folded an entire couchful of laundry (I really should have taken a before photo of THAT!), helped with the dishes, and scrubbing of the kitchen, kept Piano Girl company while she baked bread and banana bread, and chatted with me while I made homemade chicken rice soup. We sent her home with two tupperwares of soup, half a loaf of bread, and lots of kisses.

The Dude and the Boy started the patio project, too. I will get photos of that tomorrow. I also owe the ladies on the WTM boards a photo of what I see from my front door. I better go charge my camera battery.

That's all for now- the Dude leaves for a trip tomorrow, so I want to go snuggle with him while I can, and get some rest tonight. See you tomorrow with photos. Not sure when I will post, as the Girls come for art playdate at 1 pm, I still have to get the studio ready for our big project, and I do want the kids to do some school tomorrow- it is Spring break at the high school, so the Boy will be able to focus on Green Dragon classes for a while.

TTFN,
LB

Figs, positive thought, and studio plans

Sorry for the lack of art content lately, it has been a very busy week, and I haven't been in the studio at all. I have been canning figs, figs, and more figs. Frozen figs, fig jam, and fig preserves. I'm not done yet, either. I still have half a five gallon bucket to go. Sigh. Then I will need to get to the blackberries, and pickling the cukes. Sigh. I really need to plan these two canning weeks into my schedule. Every year I say that, then every year I get stuck trying to juggle schooling the kids, cleaning the house, doing art, and canning; it is a challenge, that's for sure!

My studio could use some re-organizing and cleaning, too. I just got a couple of new tables from Mr. B. My Dude is working on gluing them, and getting them ready to come down to the studio. I also picked up some plastic drawers, and one of those plastic and wire basket dohickies. Now I need to decide what gets stored in them, and then they will go under the biggest of the new tables. The smaller table is square, and fits over the woodstove. So during the summer it will be a useful space.

I am hoping that I can get going on the canning, and then spend some time in the studio today. I think the kids and the Dude are going bike riding tomorrow- if so, I should have lots of time to be down there.

I have been struggling with finding a way to make some money and contribute financially to the family. I figured out that if I get cracking in the studio, devoting myself to 4 to 6 hours there daily and make a few things that could be sold, I could potentially make more money than if I were to take a part time job that pays only $8 to 10 an hour. I have had a design for a 3-paneled art-quilted screen in my head for over a year now. This week while waiting for jam to boil, I have been sketching designs, and planning how to get 6 hours a day in the studio. I will begin by cleaning and re-organizing the studio this weekend, and then I will be able to start working next week.

I am tired of saying I wish I had time in the studio, and I want to be an artist. From now on, I stop wishing and wanna-be-ing. I choose art! On a daily basis. I am the possibility of creativity, inspiration, and diligence in my work of choice. I choose to be an artist. It matters not how good I am, or how I compare with others who are farther along their journey than I. What matters is the doing and being of the choice I make.

Ok, now I really need to get going on the figs!
TTFN,
LB

Indian Food

On Friday, my dear friend, Big D. came over and we made Indian food. I had a lousy week last week, and this just made it so much better! Good friends who love you even when you are down, and spicy indian food always help!

We made saffron rice, Beef curry kafta (spicy meatballs in a red sauce) dry cauliflower, and chapatis. We also made lassis to drink, and 3 raitas: mango chili, spiced yogurt, and cucumber mock-yogurt. Yum.


Here is my plate, filled to the brim with yummy goodness! Wish you could have been here to taste it with us!

While we ate dinner, we watched an old Jimmy Stewart movie, Flight of the Phoenix. It was very sad, but very well-done. Then we all trouped into the kitchen, did the dishes, and sent David home with leftovers. It was a great evening!
LB

Recipes

Breakfast Cookies (Great Good Food, Julee Rosso)
1/2 cup safflower oil
1/2 cup unsweetened applesauce
2 egg whites
1/2 cup frozen apple juice concentrate, thawed
1 cup seven grain cereal
1/2 cup all purpose flour
1/3 cup whole wheat flour
1 tsp cinnamon
1 tsp allspice
1 tsp ground ginger
1 TBSP minced crystallized ginger
1/2 tsp ground cloves
1 cup golden raisins
3/4 cup light brown sugar
2 TBSP fresh orange juice
2 TBSP fresh lemon juice
1/2 cup unsweetened shredded coconut
1/2 cup canned or homemade mincemeat
3 cups "quick" oatmeal
1 tsp baking soda
3 tsp vanilla extract

1. Preheat the oven to 350. Lightly spray or wipe a large cookie sheet with oil.
2. In a large mixing bowl, combine all of the ingredients in the order listed and mix well.
3. Place 1/4 cup measures of the cookie dough on the sheet, 2 inches apart. press the dough into large circles and bake for 15 minutes or until golden. Remove cookies from the sheet immediately and cool completely. THese are fragile and soft when still warm and firm up as they cool.

LB's notes:
This recipe is easily doubled. They freeze well.



Atlas cheesecake (Papa Dude's birthday cake)
1 lb. cream cheese
1 1/2 cup sugar
1 TBSP lemon juice
Rind of one lemon
6 large eggs, separated
2 cups sour cream
1 tsp vanilla

Crust
1 1/2 cups graham cracker crumbs
1 tsp cinnamon or nutmeg
1/4 cup confectioners sugar
6 TBSP melted butter

1. Combine all ingredients.
2. Press into pan (removable bottom springform pan) to form crust.

1. Cream the cheese and sugar.
2. Add lemon juice, rind and vanilla. Stir in egg yolk gently until absorbed.
3. Add sour cream and stir gently until blended.
4. beat egg whites until frothy and stir in VERY GENTLY. Do not add air bubbles.
5. Pour batter into crumb-lined springform pan.
6. Bake 2 hours at 260. Leave for 2 hours in oven with door closed and oven off. Then one hour with oven open.



Raisin bars ( a fave for 15 years) from Laurel's Kitchen
1 cup whole wheat pastry flour
1 cup rolled oats
1/2 tsp salt
1/4 cup oil
1 1/4 cup finely chopped raisins (food processor works well for this)
1 cup chopped walnuts
1/3 to 1/2 cup frozen thawed apple juice concentrate (or water)

1. Preheat the over to 325.
2. Blend the flour, oats, salt and oil with fingers until evenly mixed.
3. Add raisins, nuts, and juice or water, and mix them in, pressing together with the fingers. (Use larger amount of liquid only if absolutely necessary to make it all hold together.)
4. Press down very well into a greased 8" x 8" pan and cut into 2" squares with a spatula before baking.
5. Bake 1/2 hour.

Notes: This can easily be doubled, takes to being wheat free very easily, and is good with dried figs instead of raisins.

Yum Balls

Disclaimer: I typed this at midnight, without my glasses on. I will check for spelling errors tomorrow.

Hey there!
First of all, I just wanted to thank you three for commenting on the bus ride post. I know that my son is 15, and there are lots of 15 year olds out there doing things with a lot more responsiblity than just aking the bus into town, but for him, it is a huge deal, and I wanted him to be successful at it. Thanks for your support!

The hike was great- I did 6 miles, the kids' did 11 miles!!!!! We ate lots and lots of yum balls.

Yum balls.
First of all, let me start with the disclaimer that this is one of THOSE recipes- it is more of a concept, an idea, and it is easy to run with it. THe quantities of ingredients, and even the type of ingredient is a very rough estimate here, ok? They will taste different depending on the type of nuts and fruits you use- I just use what I have, and what works for our particular dietary needs and allergies. If you have a question about the "why" of any ingredients, let me know.

Yum Balls-the ones I made yesterday were made of the following:

I use my big food processor for this recipe, and it works best to do it in stages, so you don't burn out the motor.

I filled the bowl of the processor about halfway with almonds and cashews (3/4 to 1 lb. of nuts total I am guessing). More almonds that cashews. Grind till chopped very fine but not into nut butter. Put them in a large bowl and set aside.

Next, put in your processor about 1/2 lb. pitted dates, and 1/4 lb. unsulphered apricots. Puree' till they clump up in a large mass and are galumphing around the processor bowl. You may have to stop it and mush them around the bottom again a few times- you want them really smushed into a thick paste with no super big chunks. Leave them in the processor.

Next, I added about 3/4 cup white sesame seeds (for calcium), 1/2 cup rice protein powder, about 1/4 cup raw honey, 1 to 2 TBSP vanilla (Covers any telltale taste of the protein powder- cinnamon works, too.) and about 1/4 cup (probably a little less) oil*. Blend this for a bit to mix it up, and then add some ( 1 cup?) of the nuts, and a generous 1/2 cup coconut**.

Here is the tricky bit- You just kinda play with how much of each thing to add- if it is oily, you need more nuts, cocnut, or sesame seeds. If it is dry and flakey, you may need more oil. What you want is a pliable, stiff, sticky but not too sticky dough. Most of the time, my processor wimps out, and it isn't mixing all the way, so I end of dumping it in the big bowl the nuts were in and kneading it by hand to finish the mixing process. Yesterday it seemed stickier than usual, so I kneaded in more protein powder. It will stick to your hands a bit, don't sweat it, you can lick it all off when you are all done!

Then, in a tupperware, dump about 1 cup of coconut, and/or some more of your chopped nuts, and/or sesame seeds (my kids like a mix of the three.). Take a walnut sized bunch of the delicious sticky dough, roll it into a ball, and drop it into the coconut mix. After rolling 15 - 20 balls, put the lid on the tupperware, and shake and roll them around so they are coated in the coconut mix. Keep going till it is all in balls. This makes a generous amount of yum balls(think I got about 5 to 6 dozen yesterday). You want to leave the extra coconut mix in the tupperware with the yum balls- it doesn't always stick to the balls so this way, they are always covered, and you get lots of coconut in each bite.

After the yum balls are done, you can reuse the coconut mix by either just making a new batch, and rolling them in it, or what I usually do is use that coconut to put IN the next batch, and grind fresh nuts to add to it, and to roll in. Sometimes the kids just scoop it up and eat it right there!

Variations. You can use dried cherries, raisins, or any other fruit of your choice. You can add ground flax seed ( I grind a bunch of it at a time and keep it in the fridge, so I can just add some to this without having to overthink it) , sunflowers, and use any nuts at all. We avoid peanuts, but have used all the other nuts I can think of. Sometimes I make them very cinnamon-y and skip the vanilla. Sometimes I add a tiny bit ( a teaspoon at most) of Torani's caramel flavored coffee syrup. A little goes a long way with that stuff, but it goes well with the vanilla.


*I like to use a lot of nut oils here- sunflower, almond, walnut, etc. Flax seed oil or safflower work well, too. Olive oil is not a good choice for this recipe. Ask me how I know!

** I buy Bob's Red Mill's unsulphered, unsweetened coconut. It is already finely grated, so works well for rolling in.

Do ask any specific questions, hopefully I got it all down accurately.

Let me know what you think- and did no one else think the momsense video was funny?!?
LB

Pecan Delite Surprise

Hey Dy,
Since you posted your yummy sounding recipe, I will post mine. It is even more vague than yours.

It came from the food bank, and at one point had a piece of paper with a recipe on it near the bag of ingredients. They include crust, filling and pecans. I added coconut milk to the crust ingredients, and put them into the oven. While that was cooking I cooked down two big granny smilth apples, then mixed them with cinnamon.
Then I opened the filling bag. Sugary caramelly yummy stuff. I added the creamy part of the coconut milk.
After about 10 minutes, I pulled the pan out of the oven, poured the apples on top of the crust, and the caramel filling on top of the apples. Then I cut open the bag marked pecans, and poured them onto the filling.
Cooked about 25 minutes. I just pulled it out. THe caramel apple part reall did brown up nice, and the dough part cooked up and through it, kinda like a puff pastry.
I served it with the fatty part of coconut milk, whisked with caramel syrup (the clear kind you put in coffees). It is as close to whipped cream we get around here.
The kids are still dong math, and starting to collapse around me. I may actually turn to tube on, or read to them.
LB