I have a bird ACEO (2 1/2" x 3 1/2") for you today, in time for spring! Linking to Nicole's Friday Face Off and to Gillena's Art For Fun Friday.
This is a Mud Lotus piece I did for a 'mud' challenge over at Instagram in Febuary.
I found this recipe on Instagram and they were so good, I put my adjusted recipe below the link:
https://www.instagram.com/reel/Cp2FUIXgbxF/?igshid=YmMyMTA2M2Y%3D
This is an interesting story on an award winning photo. Photographer Rocco Marabito gained a Pullitzer prize in 1968 for a photo he called 'The Kiss of Life'. Mouth to mouth resuscitation between 2 workers on a utility pole. Randall G. Champion survived and fellow lineman JD Thomson was the hero.
 |
| version 2 |
 |
| version 1 |
This is my Lynx ACEO (2 1/2" x 3 1/2"). It was inspired by a Canadian photography award winning photo that I noticed online. Version 2 is with the reflection added to the eyes. I haven't figured out how to easily delete photos from my post.
Linking to Nicole's Friday Face Off and to Gillena's Art For Fun Fridays.
Also showing a 'Retro' themed piece that I did for an Instagram challenge last month.
My sister gave me a delicious recipe for these chocolate peanut butter swirl cookies. This is my adjusted recipe, I used less sugar and salt:
makes 24 cookies
1 16 oz (455 ml) jar of smooth peanut butter
1 cup of sugar
3 eggs
1/2 tsp salt
1/2c (85 grams) chopped milk chocolate
3 tbs cocoa powder
350F
Line 2 large cookie sheets with parchment paper
In a bowl, combine peanut butter and sugar. Mix in the eggs and salt. Put half the mix into another bowl. Mix the chocolate and cocoa into this bowl. Make a ball with a tablespoon of the peanut butter mix and a tablespoon of the chocolate mix. Place them on the cookie sheets, 1 1/2 inches apart.
Bake at 350F 14-16 minutes, turning the cookie sheet half way. Cool and serve.
Happy St. Patrick's Day!
This is my Barred Eagle Owl ACEO (2 1/2" x 3 1/2"). Linking to Nicole's Friday Face Off and Gillena's Art For Fun Fridays.
Showing a pencil sketch here that I did over at Instagram for a 'no brush' theme.
3 1/2 tbs chia seeds
1 cup of milk
Add milk to the chia seeds, mix and store overnight in the fridge. Add fruit to it in the morning and you have a quick breakfast (or snack). You may want to add a bit of sweetener to your taste.
I prefer Grana Padano, it seems it is a less intense flavour among other things. The cattle diet also includes corn which Parmigiano Reggiano does not. It is also produced in a larger area of Italy compared to Parmigiano Reggiano.
The only difference is that I used frozen berries (blueberries, raspberries, blackberries). I drained any liquid off after thawing. I like that the recipe uses a whole wheat crust and less sugar and flour are added to the berries.
I will say that I enjoy baking bread more, making pie crusts is not fun for me, the process seems laborious. I do prefer to cut the butter into the flour manually as opposed to using a food processor. Then rolling out cold dough is the other thing.
But the pie is sooo delicious haha!
Here is a Deer in Snow ACEO (2 1/2" x 3 1/2"). Linking to Nicole's Friday Face Off and to Gillena's Art For Fun Fridays.
6 slices of bacon
3-4 tbs unsalted butter
2 cloves of garlic minced
1/4-1/2c parmesan cheese grated
1/4-1/2c pecorino cheese (I had some manchego cheese which I grated)
3 eggs beaten
350g (1/3 of a pack) of spaghetti
1 tbs salt
pepper (optional)
Boil pasta in salted water, drain and reserve a cup of the pasta water.
Cook bacon and cut 6 slices into bits (I bake my bacon).
In a saute pan, add butter and saute garlic, add bacon bits.
Lower the heat and mix in the pasta and pasta water.
Remove from heat, add cheeses, and the beaten eggs. Keep turning until the eggs form a sauce. Pepper is optional.
