“Eat! Design With Food” documents the results of creative projects that “in their own way have an impact on culinary tradition”. “Eating is a cultural asset that reflect...
When I was young, I would sit in the kitchen and watch while my Mother prepared meals. It seemed to me a very mysterious process. There were so many parts required: kitchen tools, books, time, and of...
The lovely lemon has a recorded history dating back to ancient Egypt and Rome. It was brought to the new world in the 16th Century. Aren’t we lucky! We use it not only for brightening flavors b...
It was late May, really not that long ago. The low gray sky and heavy clouds were barely filtering the sun on a cold wet Saturday morning. It was another dreary visit to the Farmers Market on the w...
I was recently contacted by Miss Heaton, a secondary art school teacher from the U.K. Her class wanted to create sweets as a project, but were finding it a challenge to draw two dimensional cakes and...
From the perfect selection on a trolley that’s wheeled around ‘fine dining’ establishments, to the orange day- glow product extruded from an aerosol can, when it comes to cheese the...
Warning all ‘Trekkers’: this is about blasting off but not from terra firma. It’s about space in the studio, and why I may not be as active on my blog in the coming months. One of m...
I still write my initial blog notes with pen and paper. And sometimes, I just can’t pick up that pen. The words just aren’t there. During the last ‘pen-less’ three weeks I als...
Artists, musicians, writers, chefs and home cooks, or anyone in the midst of a creative endeavor would agree, inspiration is a mystery. It can feel like floating through a delicious cloud, straining ...
I sat looking out my studio window watching the robins gobble the last remaining red berries from my yard, wondering why I placed a Peanut Blossom, such a sunny cookie, in a decidedly cool backgroun...
I never do resolutions for the New Year. I do have a New Year tradition however, that I call ‘Reviewing’. Reviewing is a visit to the past year’s favorites. ‘Favorites’ ...
While pondering my last post of the year, I decided to explore the “Peace” cookie. Oh, if only baking would make it so. But, what if we ALL made Peace cookies around holiday time? After a...
At Art On The Menu it’s been holiday baking time for the past 6 weeks. My approach is eclectic a best. I look through my books, cookie magazines, and recipes. What jumps out, goes on the list....
Look at this gorgeous Tree! Most of us have a seasonal decorating tradition, but let me introduce you to Danielle. She is not only an accomplished artist, but also a dedicated art collector. Since 20...
We’ve had enough turkey talk, so lets talk salmon. This amazing fish has quite a place in history. Salmon lore crosses cultures from Native American to Druids, with the traditions of preparing ...
It’s beloved, but not for eating. Although it’s delicious roasted; pureed; baked in bread and pastries or stuffed in ravioli; mostly it’s a centerpiece. And the final degradation ...
9 Am: It’s cold today, and pouring rain, but I have to get to the post office to ship commissions. Living in the city has advantages. I live within close proximity to several post offices. But...
Why do I find oysters attractive as a subject. I have no doubt it is all the multi- hued layers of shell they build up throughout their lives. Layering is definitely a theme: in the studio I layer p...
My recipe this month had to include mushrooms as the star ingredient. We had a spectacular mushroom season in the PNW. Remember the Caterpillar’s advice to Alice in “Alice’s Adventu...
What I love about Autumn is the way this season arrives quietly. Then, with it’s palette of earth tones and brilliant yellows, reds and oranges, it slowly paints the landscape. In color and fla...
The eggplant is the queen of summer. Not only is the color associated with royalty, the shapes are amazing. Maybe this is the summer equivalent of the pear in fall: the still life painter’s nu...
That’s the industry slogan, and they are incredible when you consider the spectrum of dishes in which they appear. Is anyone baking today? How about that souffle, or lemon meringue pie that you...
Artists love pears. They are figurative, and like the figure, come in many colors and shapes. They also stay ripe for quite a long time, which is the best part: you can use them in a still life to pa...
What a wonderful pastry! Traditionally made with alternating layers of puff pastry (mille-feuille) and pastry cream, then decorated with a shiny poured fondant and chocolate drizzle pattern of varyin...
The Cardboard Kitchen was featured in the April issue of Jalouse, the French style magazine! Many thanks to my friend Otilia for providing the translation, and to Florence Valencourt for the virtual ...
I am content if the dessert I order is sweet and satisfying. But there are times when that dessert is so much more and takes on a life of its own. This was the story of a generous slice of cake I rec...
I love to thoughtfully consider the icons of food, and why they remain so popular. Enter the well known Hostess Cupcake. At one time I occupied a studio space directly across from the Hostess plant i...
Calling all you fabulous food bloggers! Serve that delicious image that you posted in February to Does My Blog Look Good In This?! You can find the March entry info here: DMBLGIT?! Wouldnt you love ...
I know I am not the only person eating tomatoes several times a day during tomato season. There is no substitute for the flavor of a tomato in season. And in the Pacific Northwest, tomato season can ...
There are those flavors that just work together naturally. Peanut butter and chocolate is one of these perfect pairings. I love the colors as well as the flavors. How classically beautiful is a caram...
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