Your shopping cart is empty.
Free Shipping on ART PRINT orders over $100
happy new year!
I hope all is well with you as we begin 2022.
Do you like to make resolutions? I found myself not really resonating with that concept this year. Instead, I've picked up writing morning pages again, which was a practice I began last summer. (from The Artist's Way) As a result, I launched back into painting and have several new pieces in the works and finally finished this big painting of a fox trio!
As we settle into 2022, I wanted to share some things that keep me inspired. Most of the time it's the simplest things that make me happy.
What I'm reading
I love getting lost in fiction! I picked up Prodigal Summer by Barbara Kingsolver from a thrift store last month. The setting is the southern Appalachian mountains and has 3 love stories. One character is a wildlife biologist and studies coyotes, so of course that is right up my alley!
My studio playlist
love a moody, groovy, indie playlist, and I created this one last winter when we were coming out of 2020. When I'm needing to really focus but have to move around the studio, this is what I put on. It's called Cold as Ice, because I like to name the list after the first song I add to it! ❄️(my second fave song on this list is Suburban Wonderland)
I've been on a baking kick through the holidays, and one of my favorite things to make are scones! This recipe didn't call for a lot of sugar and are more what a traditional scone should taste like. I added frozen blueberries from our trip to Michigan last summer-YUM!
4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 large eggs, room temperature
3/4 cup almond milk (or whole milk)
1-1/2 cups fresh or frozen blueberries
Topping: cinnamon sugar, (combine 1/2 cup granulated sugar with 1 tbsp. of ground cinnamon)
In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets and sprinkle cinnamon sugar on top. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.
Follow my journey here! Be the first to receive new collection releases and studio announcements.
This is only visible to you because you are logged in and are authorized to manage this website. This message is not visible to other website visitors.
Click on any Image to continue
Below, select which favorite lists you would like to save this product into.