Valentine

Valentine
6" x 6"
silk, ribbon, acrylic paint

Lopsided hearts love best!

Here's my Valentine for Clark.

Pralines

Pralines with rubber ball that lights up when you  catch it

Pralines aren't exactly pretty, but they are delicious -- especially at Mardi gras. (OK, my photo doesn't do them justice.)
I made these this morning, toasting the pecans 8-10 minutes first. Also, I used my favorite tool, the immersion blender, for beating them when the temperature reached 220°.  If you do that, be sure to stop as soon as it looks creamy. I cut four pieces of wax paper, each one the length of a cookie sheet. Then I cut them in half lengthwise and four times crosswise. I placed the pralines one to a piece. This way the pralines were ready to be wrapped when cool. I've tried other recipes, and this is the only one that calls for a cup of cream. Just rich enough and sweet enough.

I couldn't make the link go directly to the Epicurious recipe, so I've copied it here, with a few changes.

Pralines

• 
  
• 2 cups firmly packed light brown sugar
• 1 cup granulated sugar
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1/2 stick (1/4 cup) unsalted butter, cut into bits
• 1 1/2 teaspoons vanilla
• 2 1/2 cups pecan halves, toasted

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preparation

In a heavy 2-quart saucepan combine the sugars, the cream, the salt, and the cream of tartar, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with damp paper towels  until the sugar is dissolved, and boil it over moderately high heat, undisturbed, until a candy thermometer registers 238°F. Remove the pan from the heat, let the mixture cool until the candy thermometer registers 220°F., and stir in the butter and the vanilla. Beat the mixture until it is creamy and stir in the pecan halves. Working quickly, drop the mixture by tablespoon onto the wax paper pieces and let the pralines cool. Store them in airtight container in a cool place. The pralines keep for 2 weeks. But that's unlikely!

Read More http://www.epicurious.com/recipes/food/views/Pralines-13543#ixzz2KigCcmCR

Painting silk

I love to make a mess, especially with paint. 

Today I painted silk, and tomorrow I'll ... 

I'll pin it up.

Pretty

Pretty
14" x 14"
silk, chiffon, paper, tulle and paint, with machine and hand stitching

Pretty: that's a ridiculous name for art, but this piece is so pastel and ruffle-y that it's the only title I could think of. I loved making this; I worked intuitively, starting with chiffon strips that I tore rather absent-mindedly and placed here and there. Spotting paint left on a palette, I rubbed some white silk in it, with happy results. C says this reminds him of Beach Walk, and I guess I am haunted by the ocean.

Gretchen's best pound cake

Do you think they'll notice I stole a bite?

I am going to make a birthday cake for Melissa, and I know she loves pound cake. So I asked Gretchen, my baking guru (and niece) for advice. Gretchen has tried more than a dozen pound cake recipes (there ARE a dozen recipes?), and this is best. Easy too. Here's her email to me, with the recipe:

Hi!  

Here is the recipe for pound cake.  I promise you will not be disappointed!

Gretchen's Best Pound Cake

2 C sugar

2 C flour (DO NOT SIFT)

2 sticks butter (if using unsalted add about 3/4 teaspoon salt)

5 eggs

1 T of what ever extract you would like (vanilla, almond, etc.) OR the juice and zest of one lemon

Put all the ingredients in the mixer and blend for 10 minutes at medium speed.  Pour into a greased and floured tube pan or 2 loaf pans.  

Bake at 325 degrees for about 1 hour (I start checking after 50 minutes).

Enjoy!

love,

G

Thornton Dial in Tallahassee

I went to FSU College of Medicine and saw these paintings by Thornton Dial. They are in a first floor hallway.

Woman with bird and nest
watercolor on paper

Woman with fish
paint on wood

Figure with two faces

Woman with yellow bird
watercolor on paper
18" x 24"