Thursday, July 29, 2010

New Quilted Summer Runner Kitty Seal of Approval

I have always loved the Fresh Produce line of clothing and I was smitten when I found a Fresh Produce dress at the thrift store. However, the Size 0 was a bit problematic. I bought it for the beauty of the fabric. I decided that I would cut it up and make some quilted item. I went back to the thrift store to look for compatible fabrics and had an easy time of it. In the end I spent $7 and got four things. One will be transformed into a skirt (I hope) and the others became this runner. I like the feel of it as it is soft since the clothing had already been worn and washed. These all remind me of summer. Moxy gives it the Kitty Seal of Approval.

Tuesday, July 27, 2010

Of Bikes, Boats, Birthdays and Bouncing

Sunday and Monday were a whirlwind of fun.
Sunday began with the Scott Kornfield Classic Criterium, a course on smooth and wonderful roads. Ellie placed 4th. I think she might have still be tired from the long hill climb on Saturday.

The boats were very cool. The rowing looked hard, but fun.

Newbies can take rowing lessons and compete on Sunday afternoon. I think that might be fun to do.

I also enjoyed the various tents with displays. I thought the Chinese and Korean tents were the most interesting.

They also had several stages with lots of activities going on. I loved the dancing. One had traditional dances, another had hip-hop and step up dancing.

I hurried home just in time to go to Karen H's birthday BBQ. The food was great, especially the edible arrangements. Who knew that chocolate covered grapes could be so tasty! Her yard and pond were inviting. The company was interesting. It is nice when we get to visit with new people in a relaxed atmosphere.

Monday we met Laurel and her mother, Mike, at Jump Street. It looked like a blast. The girls jumped for a few hours. Mike and I talked. We then spent a ton of time at Park Meadows mall where the girls shopped and we talked. We had lunch in the food court and dinner at The Counter. The burgers were the best I've ever eaten in a restaurant I'd go there again, happily, as long as I had plenty of time to wait for slow, forgetful waitresses. Even after visiting for about 9 hours, we still had more to say. It was great to have a day like that.

I spent part of the afternoon at the Dragon Boat Festival. I have always wanted to go to this event but we are usually in Salida during this festival. The races were pretty cool to see, but the festival was too crowded. (I'm finding that I like crowds less and less as I get older.)

Monday, July 26, 2010

Flowers in My Garden

I've been taking photos of my flowers for a few week. Actually, these have been taken over the last five weeks. I find it refreshing and invigorating to notice the beauty of each on individually. I hope you enjoy it, too.

Artemisia is one of my absolute favorites. I love the way it feels when I run my hand over it.

This little campanula is a real surprise. I love the nearly neon glow of the color combination.

The foxgloves remind me of ladies in their ballgowns - such delicate beauty, but a bit fussy, too. They want to be the prema Donnas of my garden, usually demanding that they MUST BE WATERED FIRST!

I'm a foliage girl and hostas have a special place in my heart. This year, the year of the new automatic sprinkler system, have helped my hosta garden take off like never before.

The mock orange bush is glorious in its prime.

The old fashion roses have their time to shine, too. For a few weeks Ellie and I had small glass vases by our beds, in the dinning room and kitchen, full of these long blooming beauties.

Oh, peonies. I love everything about them, except their short flowering season. They are so lush and fragrant. This makes me long for the peony scented lotion.

The purple iris smell like grape koolaid, which transforms me to another more carefree time.

Finally, just one of the many varieties of salvia that I have planted in my garden.

Thanks for taking a garden tour with me. The vegetable garden will have its turn soon, too.

Sunday, July 25, 2010

Bikes, Boys, Bubble and Some Weird Dos

Saturday was a kid centered day that started with the Bob Cooke Memorial Mount Evans Hill Climb Colorado State Championship. I think something like 1,500 people raced.
I was a volunteer so Ellie and I had to be there by 6:30 a.m. That meant that we got up at 5:15 a.m.

Ellie placed fourth in her division and was happy with that.

After that even Stephen and Davis came over to attend the Dragonboat Festival and hang out. It turned out to be too crowded for them, so they came home and made their own fun. It started out with making large bubbles and taking turns with the swing. That grew into a bubble fight - such silly fun!

We had a nice grilled dinner. Grandpa Don joined us and had fun, too. Somehow that led into giving each person a funny hair do or two:

Davis was up first. His was pretty tame and actually looked pretty good.

Stephen was next and his was a tad bit more wild.

The boys went all out with Ellie's hair. I imagine that the gel slicked hair slung across her chin felt a bit funky.

That gave way to roasting marshmallows and trying to make s'mores. We've decided that there must be some sort of trick to knowing how to make the chocolate melt and the whole thing to come together properly.

Somehow that led to hair do round 2. This was the giggliest session.

Saturday, July 24, 2010

Craft Room ReOrganization - After All of These Years

I have a lot of interests, which means I have a lot of stuff, especially in my craft room. I have thought about how to better organize it for years. Yesterday I finally put my ideas into action. Here's what I came up with:

This got most of the stuff off of my desk and into the fun buckets that I got on the dollar spot at Target earlier in the summer. They hang from a towel rack that I found Home Depot. I had intended to hang them with colored caribeaners, but they did not work out. I was not thrilled with the "S" hook as the buckets could slip off. In the end I am very happy with the fun ribbon. I think it is the best option.

The big deal here is the new wire basket system. I have longed for one of these for a few years. I had wanted an Elfa system, but it was too expensive for me. The one I wanted was about $400. Imagine my joy when I found an amazingly similar system at Home Depot. This one is by ClosetMaid and was about $110. They have a ton of options that allowed me to get just exactly what I wanted.

Tuesday, July 20, 2010

Sit Down - Will Ya!?

While the weekend was super fun, somehow I managed to come away with a bit on an injury. The thing that drives me crazy is that I don't know when or how I did it. It just started hurting on the way home on Sunday. I think it is a huge bruise on the front of my ankle. I tried to ignore it and go on with my day yesterday. That was not so good and my injured ankle won that round. Today I am forced to can my plans and mainly sit. I am using the time to do a bunch of digital scrapbooking.

Here's some inspirating works:

Click here to view this photo book.

(Creator notes =By HeatherG249

a scrapbook of the beaches we have visited and loved as a couple over the last few years

Made using Anna Aspnes' Fotoblendz Album templates and digital scrapbooking supplies by Katie Pertiet, Anna Aspnes, Pattie Knox, Jesse Edwards, Lynn Grieveson, Art Warehouse and techniques learned from tutorials by Cassie Jones - all available at )

Another one by the same artist:

Click here to view this photo book.

Or how about this one:

Click here to view this photo book.

Here's one of Anna Aspne's books. She ALWAYS inspires me!

Click here to view this photo book.

the supply list is here.

Monday, July 19, 2010

A Little Musical Fun - Hazmat Modine

The people who MC the bike races frequently play strange and fun music. Here's my favorite new song from the race this weekend. It features Tom Waits, so it is no surprise that I enjoy it. I hope you do, too.

Friday, July 16, 2010

The Rebel Nun Comes for a Visit

Karen is a special person. She was the very first one to join us when we began thinking about creating a very different kind of school.

She began meeting with us. The founding group grew larger and our friendship deepened. She eventually has to quit her job because it no longer jived with her philosophies. Karen came to live with us and stayed many a year, perhaps 8 or so. She became like a great aunt to our children. She was always interesting to visit with. She was also a quiet rebel in a question almost everything kind of way. It is part of what we love about her.

She grew up with her missionary parents so it was no surprise to us when she felt the call to change careers again - only this one was more than a career. After much careful consideration and study she decided to devote herself to God as a member of the Russian Orthodox Church. She moved to California, became a nun, and then became Mother Nina. It was exciting to see where her path had taken her.

You might imagine how much we missed her. We have not seen her in years. We were thrilled when she emailed to say that she would come for a visit. I wondered how she might be different, how she might be the same. She came for dinner on the 4th of July, what turned out to be a rainy evening.

We quickly found that the only thing that really changed was the way she dresses. It shows her devotion to her God. She normally wears black garb but opted for the gray dress instead so as not to appear too dark, or, as she put it, she did not want to look like the Goth Nun. This made me smile for I knew then that the Karen we know and love is still very much present. She told stories of how she became Mother Nina and when she was tonsured. When I asked her why "Nina" had been chosen for her she replied that she had not asked because she was already asking way too many questions and pushing other boundaries. All of the Mothers have names from the Bible. Nina was a woman in the Bible that was in some way connected to missionaries or spreading the word of God through travel. She thought perhaps that had been part of the reason for the choice - for indeed, it is a very fitting one.

Our visit lasted for hours, but was still too brief. I have always admired Karen for her ability and conviction to live her life according to her principles, her beliefs, regardless of how those beliefs might inconvenience other parts of her life. And I still do. Her devotion and love for her path in life and for God is evident. We are lucky to count her among the people we are close to.

Thursday, July 08, 2010

More Cherry Creek Inspiration and a Little Egg Drop Soup

Here are a few more fun and inspiring artists from the Cherry Creek Arts Festival:

Gail Pendergrass has some very lovely and really reasonably priced ceramics. I almost took some home with me!I love her use of color and shape.

The ceramic of Emily Dyer are a bit more whimsical and a lot of fun. I loved all of her bird imagery.

For total fun, check out Scot Cameron-Bell! Don't you love his work?!

It's been cold and rainy here for the last two days. We are really enjoying it. I hit the jackpot at the thrift store today when I found a skirt that I had wanted when it was $169 at Coldwater Creek (my favorite clothing store). I could not bring myself to buy it even when it was marked down to $89. Imagine my glee when I found a brand new one for $5.99 at ARC. That is one way to make my day!

After bike practice, the kids were cold and hungry. I fixed some lovely noodles that we got at the Pacific Market when we were at Sakura Square recently. Ellie whipped up a few bowls of Egg Drop Soup, her favorite. After trying lots of recipes she has settled one her go-to when she is in the mood:

Egg Drop Soup (Better than Restaurant Quality) from
Serves 1


* 2 cups chicken broth
* 1/2 teaspoon soy sauce
* 1/2 teaspoon sesame oil
* 2 teaspoons cornstarch (optional)
* 1 tablespoon and 1 teaspoon water (optional)
* 2 egg, beaten
* 2 drops yellow food coloring (optional)
* 2 teaspoons chopped fresh chives
* 1/4 teaspoon salt (optional)
* 1 teaspoon ground white pepper (optional)


In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Tuesday, July 06, 2010

Mama Mia Sing-a-long and Greek Dinner Party Recipes

On Tuesday I have a bunch of my girlfriends over for some fun. We had a lovely dinner, great conversation and sang along to "Mama Mia".

Kay, Mike and Missa
The guys vowed to not be part of the so called estrogen fest and left.
Lou and Cindy
Ellie rolled her eyes and told me that it was embarrassing that I would do such a thing, again! (This is the second time I have had a "Mama Mia" sing-a-long party).If you know any teen-age girls, you can probably imagine this scene.
Pam, Laura and Karen
I was not detered, in fact, it made it even more fun! We middle aged women could be as silly as we like. Missa, who is not middle aged by any means, is comfortable enough with herself that she could be silly, too.
Carol and Connie
Laura and I, making mustaches with my hair (and giggling all the while).

She took advantage of the special coupon she has for Elitche's and arranged some fun with her biking friends. Davis, Skyler and Scott are from Florida. They had never been to Elitche's, so Ellie and Anna made sure they had a great time. Stephen is a party all by himself so he had to come along, too. Aren't they cute?

Earlier in the day, while the kids were arriving to go to Elitche's and I was making the pita bread, I set off the smoke alarm. The doorbell was ringing, the sirens were in full glory and the kitchen was a bit smokey from the burned flour that fell off of the pita dough. Reisha (our dog) was freaked out and started to bolt out of the door and ran towards grandma Gay's house. Laura, who is very dog minded, turned her around and brought her back home. I was trying to call the alarm company, but forgot that the system takes over the phone lines. In the mean time, the alarm company calls Larr, who then calls me. I silenced the alarm, but one head is still going off. Scott, Davis and Skyler's dad, helped de-arm it and everything settled down. We got the crew dropped off at the amusement park and I got back to cooking.
A bit later Mike showed up early and saved me from. With all of the commotion, I was behind schedule. Mike, who is one of the most friendly and helpful people you'll meet, stepped in and took over Dolmas duty, doing a great job even though she was new to the process. Laura showed back up a little later. At less than an hour to go before party time I had still not set the tables, cleaned up all of the clutter or gotten dressed. Laura stepped in and took over the not so pleasant jobs of decluttering, moving tables and getting things set up. I ran up stairs to get ready even as people were arriving. It was an unsettling way to start, but I soon forgot that stress and had fun.

We had a blast. Here's what I served:

Pita Bread (Bread machine version)
Yield: 8 Pitas

1 1/4 cup Water, warm
2 TBL Oil
1 TBL Honey
1 tea Salt
1 1/2 cup Whole Wheat Flour
1 1/2 cup All Purpose Flour
2 1/2 tea Yeast

Place the inexpedience in the bread mixer in the order listed. Run the bread machine on the "dough" setting.

Once the dough is done and has risen, turn it out on a flour board and knead for a minute or two. Divide the dough into 8 equal segments. Roll each one out and place on a cookie sheet that has been dusted with cornmeal. Cover the pita with a tea towel and allow them rise a slight bit (30 minutes).

Preheat the oven to 450 degrees. Be sure to have a rack in the lower third of the oven. Removing the other rack before preheating the oven will be helpful. Use tongs to place the pitas directly onto the lower rack. Bake for 2 minutes, then flip and bake for 1 more minute. This makes lovely, soft pitas. For pita chips simple bake on one side for 3 minutes and two on the reverse side.

Allow them to cool and then cover them with a tea towel or plastic wrap.

We used those pitas to make gyros. I tried the recipe below with ground beef and enjoyed it, but the lamb version cannot be beat!

---Here's Alton Brown's take on the matter:------------

(Note: I set up a buffet with all of the items needed to make the gryos including the pita breads, lamb gyros meat (thinly sliced), diced tomatoes, shredded lettuce, thinly sliced red onion, feta cheese and the Tzatziki sauce. This allowed my guests to pick and choose what they wanted. Several people at the party do not eat wheat and this was helpful to them.)

Gyro Meat with Tzatziki Sauce


* 1 medium onion, finely chopped or shredded
* 2 pounds ground lamb
* 1 tablespoon finely minced garlic
* 1 tablespoon dried marjoram (I used Thyme)
* 1 tablespoon dried ground rosemary
* 2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* Tzatziki Sauce, recipe follows


Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

To cook on a rotisserie, proceed as follows:

Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Preheat the grill to high.

Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce:

16 ounces plain yogurt

1 medium cucumber, peeled, seeded, and finely chopped

Pinch kosher salt

4 cloves garlic, finely minced

1 tablespoon olive oil

2 teaspoons red wine vinegar

5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups

We also had Spankopita. This is a lovely treat!

Yield: 1 9" x 13" Pan

2- 3 (10 ounce) packages frozen chopped spinach, thawed and drained*
1 tablespoon Olive oil
1 1/2 cups finely chopped onion
1 TBL Garlic, finely minced
8 ounces feta cheese, crumbled
1 1/4 cups shredded Swiss cheese
3/4 cup grated Parmesan cheese
1/4 tea Cinnamon,ground
1/4 tea. Nutmeg
1/4 tea Black Pepper, ground
1/4 cup butter, melted
1/4 cup Olive Oil
1 (16 ounce) package phyllo dough


(* I squeeze the spinach with my hand to get out as much liquid as possible.)

1. Preheat oven to 375 degrees F (190 degrees C).
2. Saute onion and garlic until tender, but do not brown. Stir in spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
3. In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese,nutmeg,salt, pepper and cinnamon. Stir in spinach,garlic and onion mixture.
4. Combine the melted butter and with the Olive oil. Brush the bottom of a 9" x 13" casserole pan with butter/oil mix. Place 1 sheet of dough in the bottom of the pan; brush with butter/oil. Place two more sheets of phyllo dough on top of this and brush with the butter/oil mixture. Continue this until you have used around 8-12 layers of phyllo (the more you use, the crunchier it will be). Spread half of the spinach and cheese mixture over dough. top with six sheets of phyllo, brushing every other one with the butter/oil mixture. Top this with the remaining spinach mixture. Top this with more phyllo, using the same method as before. I used about 6-8 sheets on top. You can use more, if you like. Use a sharp knife to cut the Spanakopita into a diamond or square shaped grid before you bake it.
5. Bake in preheated oven for 40 minutes, or until golden brown.

Dolmas / Stuffed Grape Leaves

1 jar Grape Leaves (found in the pickle section on the top shelf of a large grocery store)
1 Onion, finely chopped
4 Garlic Cloves, finely chopped
1/4 cup Olive Oil
3 cups Rice, cooked (I use Botan brand Calrose Rice, a shorter, fatter grain of rice used for making Asian desserts)
4 TBL Lemon Juice
1 tea salt
1/2 cup Pinon Nuts
4 TBL Fresh Mint, finely chopped

1. Saute the onion and garlic with the oil until they soft and translucent. Once this is done, add in the rice and stir until it is all coated with oil. Remove from the heat, adding in the lemon juice, salt, pinon nuts and mint. Stir to combine well.

2. Gently unpack the grape leaves from the jar and rinse them. Use a pair of scissors to cut off the small bit of stem left at the base of the leaf. Place these on a plate next to a cutting board. Have the bowl of the rice mixture next to these.

3. Take a large saute pan and place torn grape leaves or very thinly sliced carrots to cover the surface of the pan. This will prevent any of the dolmas from sticking.

4. To make the Dolmas: Place 1-3 Tbsp (depending on the size of the leaf) of rice mix at the bottom near where the stem would attach. Roll the grape leaves by first folding the bottom up, then the right and left sides in then rolling all the way toward the top. (This is very similar to the way we roll a burrito. see the website for video instructions, if needed). Continue to fill and roll each grape leaf this way. Once the Dolmas is done, place it seam side down in the pan, making sure to place them right next to each other. This will help them keep their shape. If you fill the bottom of the pot in a single layer and still have more, you can start a second layer. Be sure to separate the layers with a few leaves.

5. Fill the pan with water just until the Dolmas are covered. (Original instructions: Place a large plate or dish on top of the Dolmas to hold them down and keep them from unraveling as they boil. Place the pot over high heat, bring to a boil then reduce the temperature and simmer.I did this and found that the Dolmas were more mushy than I would have liked. Next time I will simply microwave them to warm them up.) Gently remove the Dolmas from the pot after cooking. Reserve any left over liquid to be poured over any left over Dolmas while they are stored in the refrigerator.

Cucumber Lime Water

3 small seedless cucumbers, sliced
2 liters of water
1/2 lime, sliced into small pieces

Add all ingredients into a pitcher. Refrigerate for 24 hours.
Strain water and pour into glasses. Enjoy straight from the pitcher or over ice.

Carol brought a lovely dessert that is both gluten and dairy free. Several people asked for her recipe. She graciously agreed:

Lemon Curd Bars

Nuts are best when soaked and dehydrated, but I’ve used both raw and soaked nuts with good success in this recipe.
Makes 16
1 recipe of tangy lemon curd Recipe below. (Save extra zest for the the cookie base).

1 cup of raw almonds
1 cup of raw cashews
1/4 cup honey (These are very lightly sweetened. If you want the bars sweeter, you could up this amount)
1/2 cup of melted virgin coconut oil
2-4 teaspoons lemon zest
2 eggs
1 teaspoon sea salt

1-Preheat the oven to 400 degrees and make the lemon curd. Place the curd in the refrigerator to cool.

2- Place the almonds and the cashews in a food processor. Grind them into a medium fine “flour”. You don’t want to turn it into a nut paste, so don’t over do it. There will still be little chunks here and there.

3-Add the rest of the ingredients and pulse until combined.

4-Evenly spread the nut batter into a greased 8 by 8 pan. Place in the middle of the hot oven. It will take between 15 to 18 minutes to cook. It may puff up as it cooks, but don’t worry, it won’t stay that way once you take it out of the oven. When the top is lightly brown, and a toothpick comes out clean when stuck in the middle, it’s done.

4-Cool completely, then spread one recipes of lemon curd on top. Let set in the refrigerator for at least several hours. The curd will continue to set, and we liked it even better the next day. When ready to serve, take them out and cut into squares (16 bars worked well for us), and serve.


Tangy Lemon Curd
This is a more frugal version of curd, because, like the Joy of Cooking’s version, I use whole eggs instead of just the egg yolks. However, you could substitute 6 egg yolks for the whole eggs for a super rich curd.

3 large eggs
1/4 -1/3 cup of honey
Grated zest of one lemon (I used about 1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil (or you could use ghee or butter).

1-In a medium stainless steel or enamel saucepan, whisk together the first three ingredients until light colored.

2-Add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.

3-Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.

4-Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.

5-Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.

Monday, July 05, 2010

The Cherry Creek Arts Festival

I also had a chance to visit with Cori Dantini. I was drawn in by her art, especially her use of printed paper as the base for her paintings, but I also loved that she has a silly photo on her artist's statement. She was a hoot to visit with. She told a story of how her seven year old son caught her in the bathroom one day and quizzed her saying, "Mommmy, why don't you ever paint boys?" My favorite piece is not on her website. It was a fair with wings that were filled with words painted in white. Her work is very reasonably priced.

I loved all of the work at the booth for Emili Van Nest Markovich. Her work inspires me to quilt.

I loved the use of space in the amazing paintings of Ron Zito.

When I came upon the Insectworks booth I was taken in by all of the beautifully preserved assortment of butterflies, moths and beetles. Then I noticed a sign that states that no bugs were harmed in the making of the art. I had the luck to visit with Jennifer and she told me how she makes the bugs. She had been a student of architecture and needed to make some Christmas presents. She paints the bugs from photos, trying to make them the correct size. She then uses spray adhesive to attach them to cardstock and then she painstakingly cuts them out using tons of exacto blades and small scissors. She says the scissors are only good for about ten insects and then she needs a new pair. I have a love of the beauty of bugs, especially beetles, so I think I will have to give this a try.

I also got to visit with Nick Wrobleski, a young print maker who had a few of this wood carved plates with him. His work makes me feel like doing a little print making myself.

From The Pressed Leaf. The website does not even begin to show the beauty of the art in this booth. I am very inspired by this. The guys go to certain sites several times a year to collect the leaves and needles. They are then carefully pressed and adhered. I would have loved to have one of their pieces.