3/24/2006

working

mileses bum, 5 months. last night i drew up the plan for my website. i prepped five canvases to be worked on next week, part of our new schedule that allows B and i to squeeze in some much needed creative time. last night i remembered how difficult it is for me to seperate myself from miles. even when i'm just a room away, i have a hard time saying "bye bye" to him. it isn't because B or anyone else can't take care of him well, i am just very attached to him. it felt really euphoric to be working. some of my supplies are still on their way here, but i managed to work with what i had. i've got this new rhythm to my painting that is familiar and heady. since the first two pieces of this style that i've done, i feel really in my groove with the work. i'm quite excited to start gathering my resources and lauch the site. my feeble brain is swimming with new ideas and colors, swirling with that hyper energy that comes when something exciting is about to be born. these women are helping me stay focused and present this week-penny, christina, keri and katrina. check 'em out, they're sure to lift and inspire you as they did me. i want to share my favorite new brunch recipe for vegetable pie with you. so easy and yummy. i served it (to myself) with a couple of sharp cheese sticks and some kiwi. or brie would be good, too. mmmm! kind of like a last bit of springy-winter comfort food: PIXIE'S VEG OUT PIE thaw 2 frozen pie crusts soften chopped onion, garlic and mushrooms in a skillet, low heat boil diced potatoes, yams, carrots, parsnip, turnip for a couple of minutes, reduce the heat, then simmer til still a teeny bit firm, not quite soup-soft. throw in some snapped green beans and squash during the last five minutes. drain the boiled veggies and dump it all into a bowl and toss with nutmeg, salt, pepper, dry parsley and any herbs you have on hand that will work. put the first pie crust round into a round cast iron skillet, filler up and then cover with the other pie crust round. pinch it all up martha stewart-like, make a little star by jabbing the center with a knife a few times and bake on 350 for about 40 minutes. if the top gets too brown too fast, cover it for the early part and uncover it near the end. it reheats better the next day even. don't you love food like that? so yum. slice just like a fruit pie and eat. then have some ice cream after that. then later on that evening, have an uncle eddie's cookie and some milk....

5 Comments:

Blogger penelope said...

LOVE the "in the groove" feeling... I can't wait to peek at what you've been creating!

xoxo,
p

3/24/2006 12:36:00 PM  
Blogger The Whole Self said...

yum! thanks for sharing the recipe- can't wait to try it.

also, the bum kills me. my little man has a very similar bum. so stinkin' cute.

3/24/2006 01:11:00 PM  
Blogger liz elayne said...

this sounds sooo good. can't wait to make it.
and so good that you are trying to find the balance. i can't imagine how hard it must be...but a new website - how fun will that be?

3/24/2006 07:00:00 PM  
Blogger Ally Bean said...

yum diddly yum!

3/26/2006 01:35:00 PM  
Blogger Amy said...

recipe sounds yummy, i'm definately going to have to try that one.

3/27/2006 09:55:00 AM  

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