What a great inspirational snapshot from my perch above Turquoise Lake near Leadville. Colors, shapes, textures, clouds, water, trees… need I say more?!
I love when kids of all ages really look at and comment on my art… it may sound corny, but it helps give me hope for our future! Sometimes, someone will go beyond that and really surprise me though. I recently had an exchange with a new fan that started with an email that said, “Hello. I really like your art and wanted to say ‘good job’.” I replied with my usual thank-you email and encouraged them to sign up for my email list or to Like me on Facebook where I post occassional art specials for folks. I love the repy I got back:
I can’t get any of your artwork because I’m only 10.
Well, if this young art fan is able to get her parent’s permission, I’ll be sending her one of my flapjacks to get her collection started – you’re never too young!!
I thought I’d share one of my favorite perennials that shows up as inspiration in my art… whether it is my Cupid’s Dart notecard image or the perfect lavender-blue color that I love so much. These are from a clump growing in our back garden. I transplanted them last year and was afraid they wouldn’t come back this year, but they did!
I’m working on mounting this painting to canvas panels… the whole painting will be a 24 x 64″ triptych. But I’m feeling alot of “dis” since returning from the Oregon coast: -content, -combobulated, -organized, -energized, -heartened, -engaged… it’s not that I’m not happy, just going through some growing pains right now.
OK folks… I’m back in Denver but haven’t forgotten that I promised to post my Tillamook Baked Mac-n-Cheese recipe. The most important ingredient is genuine Tillamook Cheddar cheese. I personally use their medium sharp or sometimes their extra sharp white reserve cheddar. I can usually get either one in our local Costco. Visit their website (www.tillamookcheese.com) for more recipes and to join their fan club!
One other note – this is a baked casserole type mac-n-cheese very similar to how my Mom made it. No bechamel sauce here!! So, if you like really soupy-saucy mac-n-cheese, this recipe lends a much more baked and firm texture. Here’s the recipe – enjoy!
1.5 cups small curd cottage cheese
6 oz. whipped cream cheese
seasoning to taste (I use 1 teaspoon each of black pepper and onion powder and 1/2 teaspoon garlic powder; a general seasoning mix is good too, although avoid too much additional salt!)
Mix the above ingredients in a large bowl with a whisk until well-combined. Then mix in the following cheeses:
3.5 cups grated Tillamook medium sharp cheddar cheese
1/2 – 1 cup grated gruyere cheese
Cook 14-16 oz. of pasta according to directions for “al dente” (I usually don’t use elbow, but something larger like penne). Drain pasta, toss and cool for a few minutes and then mix into the cheese mixture. Pour mac-n-cheese into a buttered 2.5 quart casserole dish, top with additional grated gruyere and bake at 325 degrees for about 45 minutes. Mac-n-cheese should be bubbling throughout and have a golden crust on top. Enjoy!
Looks like I won’t be making into my studio today… so, paperwork and Snickerdoodle-making for me!