Friday, March 23, 2012
Coopers Marsh 032312
Thursday, March 15, 2012
Monday, March 12, 2012
Sunday, March 11, 2012
Dinner 031112
Friday, March 09, 2012
WIP - Granary
Granary - digitally printed fabric, machine and hand stitching, aurfil threads.
I sure hope I spelled that correctly, this is part of my "ode to corn" series. I will be stitching more of these in the coming days.
Thursday, March 08, 2012
WIP - Pigment
Monday, March 05, 2012
Mark Making with Nature Sale Over
Mark Making with Nature eBook sale is over, and a VERY BIG Thank You to everyone that made this sale a great one!!!
Sunday, March 04, 2012
WIP - Ode to Corn (Untitled) 030412
I have more stitching to add to this piece yet.
Natural and Compost Dyed Cotton Fabric. Commercial Black Fabric. Constructed Silk Fabric. Machine Stitched.
Saturday, March 03, 2012
Mark Making with Nature eBook Package Sale
Mark Making with Nature eBook Package
Regular Retail Price for the four book set is $40.00
Now $25.00
through midnight March 5th!!!
Mark Making with Nature eBook 24 Hour Sale
Mark Making with Nature eBook Package regular price $40.00
NOW $25.00
Monday, February 27, 2012
Thank Heavens for Mondays...
I'm back sorta, I managed to ressurect my 12 year old computer so am now able to resume printing fabric, editing photos, and continue writing on the newest eBook. As to when my other computer will be fixed, well lets just say that at this point I've given up on my other computer I have a solo show I'm hanging at Mary Greeley Medical Center this coming Thursday and I want to focus on that task instead.
Ode to Corn No. 1
One of the new pieces I'm finishing for my upcoming solo show, natural dyed cotton and silk fabrics, machine stiched using Aurifil Cotton threads.
My eBooks are available still!!! In case you were wondering with all of my computer troubles yes the ebooks are definately still available! The eBooks live on a seperate server, I knew several years back that this would one day be a very imporant thing to do.
Whilest cleaning my wet studio I found two copies of the Mark Making with Nature DVD in my stash, this is your last chance to obtain a physical copy of the DVD before I digitize it and make it a digital download only!
If your interested in a copy of the DVD please email me the price is $49.95 plus $4.95 shipping
One of the new pieces I'm finishing for my upcoming solo show, natural dyed cotton and silk fabrics, machine stiched using Aurifil Cotton threads.
My eBooks are available still!!! In case you were wondering with all of my computer troubles yes the ebooks are definately still available! The eBooks live on a seperate server, I knew several years back that this would one day be a very imporant thing to do.
Whilest cleaning my wet studio I found two copies of the Mark Making with Nature DVD in my stash, this is your last chance to obtain a physical copy of the DVD before I digitize it and make it a digital download only!
If your interested in a copy of the DVD please email me the price is $49.95 plus $4.95 shipping
Sunday, February 26, 2012
Love Is...
Saturday, February 25, 2012
Spagetti Sauce
Mrs Guidicessi's Spaghetti Sauce:
2- 12 oz can tomato paste 1 medium onion
2- 15 oz can tomato sauce 1 tsp. sugar
1 - 2 lb good stewing meat salt and garlic salt to taste
(you may combine park neck, 1 jar mushrooms, whole or pieces bones, veal, or chicken)
Wash and dry meat that has been cut into serving size pieces and brown in 2 T oil in large saucepan, at least 4 qt. size.
Add chopped onion, cook until soft, watching constantly so it does not burn.
Add tomato paste with seasonings, be careful of salt, do not add too much, as you can add more if needed. Cook on low heat for about 10 minutes, then add tomato sauce, after it has simmered another 10 minutes.
Add two tomato paste cans of water and simmer for at least 1 1/2 hours, checking it periodically. If it is too thick add a little water.
You may also add 1/2 teaspoon hot red pepper and 1/2 black pepper for a spicier sauce. Better to have too thick as you can add water. Altogether cook the sauce at least 2 1/2 hours to 3 hours. slowly, covered. Add the mushrooms with the tomato paste and sauce.
That is the basic recipe. Instead of sugar I use 1 tsp. anise seed ground in a mortise and pestle. Instead of garlic salt I use 3-4 cloves garlic minced. I also add 2 tsp basil and 2 tsp oregano. I also do not use the stewing meat.
Meat Balls
1 lb ground pork butts, lean
1 tsp black pepper
2C bread crumbs
2 tsp sweet basil
1/2 C grated Romano cheese
salt and garlic salt to taste
2-3 eggs (according to size)
Place meat in a large bowl, season with salt and garlic salt. Pour bread crumbs over,add cheese. sprinkle black pepper and crushed sweet basil. Add eggs and mix as if you were mixing a meat loaf. If the mixture is too stiff, moisten with a little milk until it is the consistency to roll into ball. About an hour and 15 minutes before the sauce is to be served roll into balls about two inches in diameter using milk or water to moisten hands. Drop into sauce and do not stir until balls are nice and firm.
Instead I use 1 lb breakfast sausage from Fareway ( local midwest grocery store) and 1 lb lean ground beef. Four slices regular bread turned into crumbs in the blender. You can also make the balls smaller.
2- 12 oz can tomato paste 1 medium onion
2- 15 oz can tomato sauce 1 tsp. sugar
1 - 2 lb good stewing meat salt and garlic salt to taste
(you may combine park neck, 1 jar mushrooms, whole or pieces bones, veal, or chicken)
Wash and dry meat that has been cut into serving size pieces and brown in 2 T oil in large saucepan, at least 4 qt. size.
Add chopped onion, cook until soft, watching constantly so it does not burn.
Add tomato paste with seasonings, be careful of salt, do not add too much, as you can add more if needed. Cook on low heat for about 10 minutes, then add tomato sauce, after it has simmered another 10 minutes.
Add two tomato paste cans of water and simmer for at least 1 1/2 hours, checking it periodically. If it is too thick add a little water.
You may also add 1/2 teaspoon hot red pepper and 1/2 black pepper for a spicier sauce. Better to have too thick as you can add water. Altogether cook the sauce at least 2 1/2 hours to 3 hours. slowly, covered. Add the mushrooms with the tomato paste and sauce.
That is the basic recipe. Instead of sugar I use 1 tsp. anise seed ground in a mortise and pestle. Instead of garlic salt I use 3-4 cloves garlic minced. I also add 2 tsp basil and 2 tsp oregano. I also do not use the stewing meat.
Meat Balls
1 lb ground pork butts, lean
1 tsp black pepper
2C bread crumbs
2 tsp sweet basil
1/2 C grated Romano cheese
salt and garlic salt to taste
2-3 eggs (according to size)
Place meat in a large bowl, season with salt and garlic salt. Pour bread crumbs over,add cheese. sprinkle black pepper and crushed sweet basil. Add eggs and mix as if you were mixing a meat loaf. If the mixture is too stiff, moisten with a little milk until it is the consistency to roll into ball. About an hour and 15 minutes before the sauce is to be served roll into balls about two inches in diameter using milk or water to moisten hands. Drop into sauce and do not stir until balls are nice and firm.
Instead I use 1 lb breakfast sausage from Fareway ( local midwest grocery store) and 1 lb lean ground beef. Four slices regular bread turned into crumbs in the blender. You can also make the balls smaller.
Thursday, February 23, 2012
Computer Issues - STILL 022312
Well after spending 28+ hours installing the new platform, etc the computer crashed and refuses to be revived. Will know more this coming weekend, hubs is letting me use his computer but it doesn't have the bells and whistles that my machine has, unfortuantely.
Computer Issues
Well after spending 28+ hours installing the new platform, etc the computer crashed and refuses to be revived. Will know more this coming weekend, hubs is letting me use his computer but it doesn't have the bells and whistles that my machine has, unfortuantely.
Monday, February 20, 2012
What to do redux!
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