pre Thanksgiving day

Hey everyone! I've been busy working my tail off, trying not to be online much, but in the studio. I'm working on class samples, working on orders, making Christmas gifts, adding things to my etsy shoppe (gasp!) and even squeezed in an online workshop with JoAnnA on how to make beautiful fairy dolls.

I was describing her class to someone in this way:

oAnnA's class is just wonderful. very calm and relaxing; almost like sitting in on a sewing lesson with a cherished family member who is lovingly sharing all their wisdom with you."

Here's the little fairy I created. For the face, I used a bird face cab that I had made from ICE Resin.


I can't say what these are for just yet, but soon enough, you'll know!


On Sunday, December 4th, I leave for Mexico! I am meeting my bff, Pam, there and we are taking 5 days of painting with Jesse Reno. We are so excited! especially with the gray, rain and cold weather here, can't wait to get out! we are staying at the Artful B&B, the Hacienda.

take a look at the photos of the place. how does she ever get guests to leave?



I wanted to share my super yummy stuffing receipe:

you need:

3-4 onions (i used sweet, yellow)
4-6 celery hearts
3-4 granny smith green apple
spices (pepper, minced garlic, some cayenne pepper)
olive oil
bacon (save some of the grease)
stuffing mix
Parmesan cheese - shredded

the night before Thanksgiving, I chop up my onions, celery, apples and cashews. I put them in a bowl and toss with olive oil and heavy on the spices. cover with plastic wrap and let ferment over night. I like there to be almost as many veggies as stuffing.

1)in the morning, I cook up the bacon til it's nice and crispy. set aside a bit of the bacon grease.
2)next saute the veggies and cashews in remaining bacon grease. crumble up bacon into the mix
3)cook up stuffing mix following the directions and add the veggie/bacon mix. stir in remaining bacon grease.
4)top with LOTS of Parmesan cheese and put in oven later to bake and serve hot!