I just couldn't give you a real impression of my studio with a photo so here is a little movie that I made. My old house is narrow and long with lots of small rooms. Everything in my studio area has to be compact and alot of it is movable. Unfortunately the front door is here so it makes it crowded when people come in the door. But it's what I've got and it's warm with the wood stove!
Wednesday, December 29, 2010
Wednesday, December 15, 2010
Sunday, August 15, 2010
So enough of that. But please leave a comment! so I know someone is out there!
Wednesday, June 23, 2010
I finally chose a new camera and ordered it. It came today. It's amazingly great. Kilala and I went down to the lake so that she could swim and I took pictures and a movie! We also went on Monday and she swam and splashed and played as hard as she could for almost two hours. Just like a little kid. She was so incredibly happy. And where can you go to such a beautiful lake and there aren't any people? Wild and free!
Saturday, May 01, 2010
Thursday, April 29, 2010
Friday, March 12, 2010
Lemon Custard Cakes
• Unsalted butter, room temperature, for custard cups
• 3 large eggs, separated
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 to 3 teaspoons grated lemon zest, (1 lemon)
• 1/4 cup fresh lemon juice
• 1 cup milk
• 1/4 teaspoon salt
• Confectioners' sugar, for dusting
2. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
3. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
4. Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.
Monday, February 22, 2010
•4 tablespoons unsalted butter, room temperature, plus more for muffin tins
•1/3 cup granulated sugar, plus more for muffin tins
•3 large eggs
•1/3 cup all-purpose flour
•1/4 teaspoon salt
•8 ounces bittersweet chocolate, melted
•Confectioners' sugar, for dusting
•Whipped Cream , for serving
1. Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
3. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
4. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.
I have three birds nests made with the fur/hairs of the animals that I've had as an adult.
These nests are one from Donawee, my pinto horse, made from her tail or mane. The next is from Misha's fur (my malamute dog) and the third has fur from Kilala my second and present dog.
This seems like an odd coincidence but as we know, there are no coincidences.
Then realised that it was in fact a teeny little hummingbird nest made tightly with some
soft fbers and then covered with lichens. As many times that I had walked over it, the nest
still held together super strong.