And RED HOTS

Good Goods

For all you lovers in the world,
wool felt LOVE pillows.
Hot in the shop.

Big Paintings

color palette

       Our color palette this week,

big bursts of paintings are coming at ya... stay tuned.

ONE thing..

 taking risks 

takes practice

from EEP

Over the years I have been the lucky recipient to bits and pieces

from my Grandfather's (E. Edson Poler)

art supplies, kits, sketch books and things like that.

I adore this box of pastels, untouched, and had to share with you on this rainy day. 

I would have loved for him to visit my studio, pull up a stool and share his life with me. 
My Grandfather  would be 104 this month.

Marbling Magic

 

Adding the water based ink to the water bath, drop by drop,

aiming for the floating paper disc.

 

Carefully swirling the trails of ink on the water's surface.

 

Placing the paper on water's surface until it absorbs ink.

 

Pulling paper off  when edges have curled up.

We LOVE marbling at Beehive.

We explore this marbling method a couple of times a year,

and when we do, it is always a big huge favorite.

It is magical, the way the ink adheres to the paper via the waters surface. 

The children have control over how much ink and 

which color combinations they want to use.  

There's no telling what the print will look like, but it almost doesn't matter 

because the process to get there is over the moon.

Aitoh Boku-Undo Suminagashi marbling kit from here.

C is for CITRUS

                                                                  

I am loving citrus these dry wintery days and cannot go a day without. 

Grapefruit alone or blended in my green drink,
lemon on everything, lemon water, lemon and ginger tea, lemon on salads,
and oodles of oranges. slurp!

oranges
lemons
baked-grapefruit

I smell a snow day

It's a snowy January weekend..

that could only mean 
tackling some indoor projects, 
warm popovers and 
stomping through the woods.
Enjoy yours.

Tongue out in concentration David “Buster” Burton 
aged 10 finds knitting a lot harder than he thought it would be. 
He is one of three boys learning to knit during the 
hobbies instruction class at 
Port Vale County Primary School, Hertford. © Derek Berwin   
via here

SWOON at ICA Boston

 

We visited the ICA last night and MAN!  I am still reeling from 

Swoon's installation Anthropocene Extinction.   

A large scale portrait of one of the last surviving nomads serves as the mural focal point, with a series of her signature hand cut paper motifs providing intricate imagery layered upon hand painted designs.

Check out the installation process here.

And then go check it out for reals.

Ashley Percival animal prints

                      L O V E  these  animal  prints  by ASHLEY PERCIVAL.

                                  (Also makes me think I may NEED another new pair of specs)

Us and Them

Take in each moment and 
truly watch them, 
feel them, 
think like them, 
smell them,
laugh with them,
listen to them, 
learn from them.
Enjoy every spec of them.
And when you think you've had your fill,
do it again.
And again.
                 
photograph from here

Freekah Pilaf

      Freekah pilaf with spiced caramelized onions, cherries and pistachios

I made this today for our small dinner party tonight.

It  is YUMMY goodness..

perfect for a wintry evening. 

From a favorite daily read bliss blog

                                                          

Ingredients:
1 tablespoon olive oil
1 medium onion thinly sliced
½ teaspoon cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
pinch of cloves
1 1/2 teaspoons salt
1 tablespoon balsamic vinegar
1 ½ cups freekah or wheat berries
1 cup fresh cherries
½ cup pistachios, toasted and finely chopped
½ cup crumbled feta cheese

Method:
Bring 6 cups of water to a boil and the remaining teaspoon of salt to a boil, add the freekah and cook uncovered until the freekah is tender but still retains some bite, about 45 minutes.  Drain and set aside while you prepare the onions.
Heat the olive oil in a skillet over medium heat.  Add the onions and cook, stirring occasionally and reduce the heat to low once they have softened slightly.  Cook until caramelized and golden about 20 to 25 minutes.  Add the cinnamon, allspice, cardamom and cloves and continue to cook for 2 minutes or so until the mixture is fragrant.
To finish,  add the freekah and balsamic vinegar to the onion mixture and cook for a few minutes to incorporate the flavors.  Gently fold in the  cherries and pistachios and sprinkle the feta over the top.

TGIT

                                                                            art by peter age 6