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HORSE FOX HARE Collection Releases November 30th
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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.
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