This site is about my life in the art studio. It includes drawings, paintings, knitting and cross stitch and fun art techniques. I will also include recipes and yoga and book reviews. This is a lifestyle blog with intentional and simple living ideas.
Lately, I have been watching many YouTube videos of other artists painting. It relaxing to watch. And inspiring.
And I have been listening to The Artists Way. Wow, this is reshaping my mind. When I listen to this, I’m either cooking or drawing.
I went to art school but I never felt that I learned the techniques the Masters used. Watching the YouTube videos has helped me to see the areas I want to work on. The videos have also inspired me to paint or draw daily.
I received some sad news about a friend who passed away she was ill for a while. I will miss her. I found myself in front of a canvas and I started painting. I wanted to use small brush strokes, with the impressionism as my inspiration.
This afternoon, lunch was planned. Lately, my stomach has been picky. I have to eat gluten free dairy free and soy free. Having digestive issues, rheumatoid arthritis and lipedema, this is the best diet to keep inflammation under control.
Portobello Mushroom Pizza
Vegan parmesan cheese
Set toaster oven to 350 degrees.
Cut the stems and scrap out the black veins of the mushroom. Use a spoon or something blunt.
Put some olive oil on the mushroom where the stem was.
Bake in toaster oven for 3 minutes.
Flip the mushrooms over.
Add tomato sauce and cheese. Bake for 20 minutes. Keep an eye on it, mine was done in 15 minutes.
I served it with potatoes fried in olive oil. You can make a salad or have it with spaghetti. I was craving potatoes!
This was a great recipe. It turned out delicious. It was like I was in Paris France again.
2 large eggs
¾ cup milk , dairy-free use almond, cashew or coconut milk.
½ cup water
1 cup gluten-free all-purpose flour
¼ teaspoon xanthan gum (leave out if your flour already has it)
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 tablespoons melted butter , for dairy-free use Smart Balance butter
Beat the eggs, add rest of the ingredients.
I had to use a mixer to get the batter smooth.
Drop 1/4 cup of batter into the heated pan. Cook for 1 minute. Flip and cook for 30 seconds to a minute.
Add fruit to the crepe.
Why the oranges in the photo? Because I was originally going to make crepes with oranges and squeeze some for the juice. After inspecting they were not good to eat. So strawberries and bananas were the next choice.