January 28, 2015

You're Deer to Me

You're Deer to Me   8"x10"  Acrylic on paper

Thinking of Valentine's Day this week. 
Here's my take on a sweet phrase "You're Deer to Me"

Love comes in all forms, and I am thankful for that special love we can share with our animal friends.

January 10, 2015

Winter Soup to Warm the Heart

This week, I've been taking a good long look at my plans for the next 365 days..
and soup just feeds my soul. It isn't a luxury, it's a necessity. 

(I'm also beginning to wonder how I ever survived without wheat flour.)

Exciting things are brewing in the near future, just like this cup of tea!

The Grand Budapest Hotel Illustration: Zero & Agatha

 Here's a bit of Wes Anderson inspired art for you today!
Zero & Agatha   5"x7"  Gouache on paper

My love for Wes Anderson and his brilliant films has finally transcribed onto the page.
This particular illustration is drawn from his most recent cinematic masterpiece, The Grand Budapest Hotel.

"And so my life began, junior lobby boy in training under the strict command of M. Gustave H. Many of the hotel's most valued and distinguished guests came for him. I became his pupil and he was to be my counselor and guardian. This is also when I met Agatha."
-Zero (Junior Lobby Boy at The Grand Budapest Hotel)

January 9, 2015

Tea & Scones

Food for thought.

Nibbling on these goodies (Whole Wheat Blackberry Scones) with a spot of tea, doing a bit of sketching today. Taking time for little cheerful things in life, makes spring seem that much closer.

January 8, 2015

Whole Wheat Blackberry Tea Scones

Some of you have recently requested my recipe for tea scones.. 
So those letters have inspired me to do a spot of baking today.

I present to you: 
Whole Wheat Blackberry Tea Scones

You'll need:
3/4 cup skim milk
1 egg
2 cups whole wheat flour
1/4 cup white sugar
2 t. baking powder
1/2 t. salt
6 T. cold unsalted butter (cut into small pieces)
2/3 cup frozen blackberries

Preheat oven to 400 degrees F. Whisk together milk and egg, in a large bowl whisk flour sugar, baking powder and salt. With a pastry blender (or two knives) cut butter into flour mixture, until it resembles coarse meal. Stir in blackberries (frozen blackberries work good, we picked these last summer and saved them for a winter-y day). Stir in cream and egg mixture until just combined, careful not to overwork the dough. 

Transfer dough to lightly floured surface, pat into a 6" circle. Cut into six wedges, and transfer to a parchment lined baking sheet. Bake 16-18 minutes or until lightly golden. 
I'll share some photos of the finished result shortly. 
Until then!

January 2, 2015

The Sea, She Owns My Heart

The Sea, She Owns My Heart   4"x4.5"  Gouache on paper

A love for the sea flows through this sailor's veins. 
She owns him, all of him. And he has given her his heart in its entirety.

Happy New Year my little rabbits! I feel like I'm looking off into the distance myself at the 365 days that will make up this new year.