Cosmic Galaxy Earrings

These earrings are made using the same paint I’ve done on mugs previously. On a whim, I tried it one day, and the effects have been addicting. So far, enjoying the discoveries each piece brings me!

How I Stretch Canvas

A series of pictures showing how I put together stretcher bars and stretch my own canvas. My favorite part is at the end of the process when I soak the stretched canvas with water from my outside well spigot. The water gives the canvas a nice final stretch. I love doing my own canvases for oil painting, especially with larger pieces. I buy pre-cut stretcher bars from an online company, and they also offer wood supports that criss-cross the frame. Putting together my own stretcher bars gives better protection against warping, and I always have peace of mind that my painting bones are solidly constructed.

Canvas stretcher bars: https://www.stretcherbarwarehouse.com/best-canvas-stretcher-bar-p/1-1-4-stretcher-bars.htm

Canvas: Right now since I don’t go through a lot, I buy large pre-gessoed rolls from the local Hobby Lobby. Be sure to use your 40% coupon on the app!

My Recent Favorite Mugs

A few mugs that were recently completed. The color has a way of wrapping it’s way through my heart. The results literally make me excited at all the possibilities that could be accomplished. 

Paint is from the brand Pebeo on the Dick Blick website. It’s applied with a brush and quickly set with a heat gun. 

Homemade Egg Nog

Egg nog just isn’t the same from the store. So I make my own every year around Christmas time. My mom gave me her recipe when I first got married, and since then I’ve added a couple touches to make it my own.

Egg Nog

-16 eggs
-1 gallon whole milk
-2 1/4 cups sugar
-1 Tbsp vanilla
-Nutmeg for seasoning
-2 empty milk jugs

-Blend all ingredients with a hand blender in a large bowl or a couple of large pitchers. Strain thoroughly with cheesecloth into two empty milk jugs. Serve with nutmeg seasoned to taste. Enjoy!

Processing Persimmons

I love persimmon. It’s a unique fruit that people here in southern Indiana (and other places I’m sure) bake with, and my favorite recipes are those passed down from older generations. My husband’s grandma had a fantastic persimmon pudding recipe that I’ve adjusted to fit what I normally have on hand in my pantry, and we absolutely love this dessert! My mom has a couple of young persimmon trees, and she gave me a few buckets full to process. This year seemed to be ideal conditions for persimmons, and the fruit was so healthy and abundant that I ended up with 40-50 cups of pulp. To process persimmon, I use a food mill by putting a couple cups of whole persimmons in the colander and then cranking the pulp into a bowl below. Once the bowl is full, I transfer pulp into my Ball freezer jars, and I freeze the pulp for up to a year or so.

Persimmon Pudding

-2 cups persimmon pulp
-2 cups sugar
-1 1/2 cups flour
-1 tsp baking soda
-1 tsp baking powder
-pinch of salt
-1 tsp cinnamon
-3 tsp cream of tartar
-1 tsp vanilla
-1/4 cup butter melted (I use salted sweet cream)
-1/4 cup heavy cream
-1 1/2 cups milk
-2 large eggs

-Combine everything and blend with a hand mixer. Use a buttered 10”x15” glass baking dish and bake at 350 degrees for 45 min. Pudding will rise as it bakes, but will settle as it cools. Serve chilled or at room temperature, cut into small squares, and eat with whipped cream.