I love sewing on cardstock because of the sound the needle makes when punching through the paper! Weird, I know. Working on a bunch of cards for Mother’s Day today…. I’ve got a lot of mothers, and grandmothers, and godmothers to cover in our family (if any of my family is reading this….come back after Mother’s Day!)
She’d rather paint on the floor…and has the whole “rhythmic” painting technique figured out. See Pollock 1949.
I just finished this new nursery painting yesterday. This original piece was hand-painted in acrylic on 1/8” hardboard and embellished using rhinestones. It has a distressed blue, green, pink and white background. The antique white frame has been hand-painted with pink flourishing detail. It features a quote by Dr. Seuss that I love to tell my daughter:
I love making little, itty, bitty stamps from wine corks. Not surprisingly, it seems the better the wine the better the cork. So each stamp probably ends up costing me about $20 to make. All you need is a wine cork, a pen and an exacto knife. To make a stamp pad, I use an old wash cloth and pour a little acrylic paint on a 1″ x 1″ area…the wash cloth soaks up the paint just enough so you can dab your new cork stamp on it without saturating it with paint. Draw your design on the top of the cork and carve it out carefully using the knife. Do a couple test stamps to see if you need to keep carving!
The thing I love about “art journaling” is that I don’t have to come up with words to describe a moment in time that I want to remember. I was a math major in college and never really had to do much writing so I struggle with it! This entry back in 2006 was just a picture I drew of the “perfect lunch” with my mother-in-law Gale. We were at this charming little cafe called Squeez-In in Truckee near Lake Tahoe and ordered enough veggies for 4 people…and ate all of it. It was such an awesome spread that I had to draw it in my journal.
Salt and freshly ground pepper
2-3 boneless, skinless chicken breasts, cut into small bite size pieces
1 teaspoon sesame oil
1 large white onion, chopped in small pieces
2 teaspoons minced garlic (I use the kind in the jar that you keep in the fridge)
4 cups cold, cooked rice (best if 2-3 days refrigerated)
1 cup fresh broccoli florets
1/2 cup frozen peas
1/2 cup small julienned or chopped carrot pieces
4 tablespoons soy sauce