I finally caught up. It is the fourth day of the art challenge and I completed day 3 and day 4
Day 3: draw something you hate doing
Day 4: draw a monkey eating nachos
This is not something I would draw on a regular basis but I'm just having so much fun with it! It really does feel like a challenge and makes me go a little further in my creativity than I honestly thought I could. Loving it!
A friend on Facebook today asked if anyone is intetested in joining his 30 day art challenge. I, of course, had to accept.
Every day of the month he will send us a requirement which we have to draw that day. Unfortunately this challenge started 2 days ago so I had a bit of catching up to do.
Today I've completed the first 2 days and will have to catch up with the third day tomorrow.
Day 1: draw yourself. The camera distorted the original image a bit plus I absolutely detest drawing myself but here we go nevertheless.
Day 2: draw your favorite animal. I could do a panda or a tiger but who are we kidding. Of course my puppy takes first place. I originally did a digital copy and then decided I like the water-colour pencils and quote theme which I will try to stick to for the full 30 days.
so I've lost about a month in my creativity blog because I couldn't even bring myself to get out of bed, let alone do a craft. I feel guilty, but it was a necessary break. That said, I brought myself back slowly by doing something real simple yesterday and it was probably the most delicious thing I've done in a long time.
I made butter from scratch.
If you have a stand mixer, it's the simplest thing in the world and you can't even compare it to store bought quality. It is the smoothest, creamiest, and wonderful rich goodness to have hit my tongue lately.
All you need is a carton of whipping cream and a mixer. Start mixing (make sure to use the splatter guard!!!) until you see the consistency of butter and it starts to separate from the liquid. You have now made butter and buttermilk within just a few minutes. Strain the buttermilk and use it in baking. Add whatever flavour you'd like to your butter - cinnamon and sugar, garlic, Italian seasoning, or maple and brown sugar. You name it! Throw it in some Saran wrap and freeze until usage. Because it's fresh and you couldn't strain all the buttermilk, it won't keep in the fridge for as long as store bought butter keeps as it would go sour, so just thaw as you need it. Highly, highly recommend it!
I finally got my appointment for rehab that I have been on the waiting list for for over a year. After a lot of testing, my head was spinning so much that I couldn't even drive home and had to leave my car there.
I later found out that Danielle and Justin (from the previous body painting post) were releasing the video and I better have a website up and running for MetamorFaces unless I want to miss out on this marketing opportunity. So here I am, getting something up and running.
It really sucks, because I haven't been able to paint in the last 1.5 years and am afraid I'm running my business into the ground, but what can you do when circumstances beyond your control get in the way.
I am hoping these blog posts will help you remember me and as soon as I'm ready to party, to be at your disposal.
That said, thank you to the wonderful clients who have continued to check up on me and for their hopeful calls that I may be back in their kids' lives! It truly means the world to me to know I'm in your thoughts! :)
Today, I had a lovely meeting with my fellow bridesmaids to plan an out of this world bachelorette party for someone we consider very close. It was a very creative session and extremely PG-rated. I know what you're thinking "HOW?!" I thought the same thing and yet it worked out really really well.
There are so many things I'm excited to share as part of my creative project, but it has to stay a surprise for now. I will update when the time comes because I think they will be really cool projects to share!! Stay tuned!
After yesterday, I didn't expect to get much done today. And I tried starting our wedding scrapbook today but got as far as one page before I retired to the couch.
I was going to quill more today to finish my mom's gift, but the day ran away from me. After my recent Cordon Bleu sushi class, I seemed to have mastered it. By that, I really just mean I've figured out a system to make sushi really quickly. During the class, one of the greatest tips they gave us was to pickle the veggies - kind off. They had us cut up the cucumbers, peppers, and carrots ahead of time and marinate them in rice vinegar and mirin. Made all the difference and provided so much flavour - authentic or not.
So I decided, if I'm going to be cutting up veggies and marinating them, why not pick the carrots ahead of tjme? First off all, they're not as crunchy which won't give sushi that weird texture. And second, it will give off a great taste. Here's the brine I used, but I'll only be able to tell you if it's good in a week or so - it has to set.
For a 375ml jar:
i love pickles stuff with steak, on salads, with cheese for appetizers, and in my case, I made these specifically for sushi making!
I showed my mom the flower from the other day and she insisted I make her one for her office. This is a work in progress since she likes more bright colours, but here's what we accomplished while wailing at the top of our (my, actually) lungs.
I was planning on working more on quilling today but I think another quiet simple day is called for. So I made Reese's Peanut Butter cups from scratch.
For those who may seem confused for a split second, these:
Justin, so caringly, knows what *I* want, and got me a peanut butter cup mold for Christmas. Just to clarify, these are his favourite - subtle, right? So I decided to give it a try and it turned out simple enough and delicious to no end. Just a bit time consuming for each layer to harden.
Step 1: melt chocolate. I did half and half of dark chocolate chips and milk chocolate. Melt it in the microwave for 2 minutes at half power.
Step 2: line your mold or muffin pan with a very thin layer of chocolate and shove in the fridge to harden.
Step 3: combine peanut butter, powdered sugar, brown sugar, and salt until a smooth consistency. I don't like it overly sweet so I didn't add as much sugar as one would think. Stick your finger in every so often as you beat it to try it, you can always add more as you see fit.
Step 4: once the chocolate is hardened, spoon in the peanut butter mixture but make sure to leave enough room for the chocolate topping. Shove in the fridge to harden.
Q
Step 5: remake the chocolate for 30 seconds at half power. Spoon a smooth topping. Let harden and EAT! Om nom nom.
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