Feeling Fried


Okay, I am taking a little break for a few days —
Just busy with work…. feel stretched too thin.
But I wanted to say one thing… in case you had not noticed…

MOST OF US ARE FRIED.

I mean, walking from room to room forgetting why we went there…
Not remembering the name of an object we use every damn day…
Or our friend’s names…  or our own…
Now I look at Mitchell and tell him that he should develop
an ability to read my mind, because I can’t read my own!

Then there is the continual tiredness.
I don’t care of I get a good night’s sleep or nit, I am bone tired these days.

So be kind to yourself about it —
It is not you, but you in the age of Rona Virus.

To hear about classes, follow me on Instagram, Facebook
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SoCS: I Wanna…

I  journal mornings with stream of consciousness exercises,
and participate in Linda Hill’s Stream of Consciousness Saturday  whenever I have time.  I write to a timer, 15-20 minutes, no editing except spelling, and of course I add my art!  You can join us!

Your Friday prompt for Stream of Consciousness Saturday is “want.” Make the word “want” the first, second, or third word of your post. Have fun!

I wanna! I wanna! I wanna! I wanna! I wanna!
Waaaaah….. that is the cry of the children of the Great Right…
At any expense, they want to go play.

Don’t get me wrong , I want this crap virus to be over…
I want a cure, I want to stop worrying if we have to go to the post box,
I want to go back to a better normal than before.

But not at the expense of feeding the virus.

Oh, feeding the virus is the same right now as feeding the egos of the stupid rightwingers who are stomping their feet and insisting that this virus is not a big deal.
Who wanna go play in the bar at the beach wanna get laid wanna drink and party.
Stupid is going to kill us.

What is below is not part of the free writing….
I just had to add this.
The first week in may there was a rally in Salem with these yahoos at a thousand strong.
Now coincidentally Salem had a huge uptick in viruses reported
I wanna Governor who THINKS (key word) to see where the party without masks
was so she can point that out but Kate Brown is ineffective.

And a second edit!
Instacart just did our order from the grocery store and came not wearing a mask.
I was PISSED!

For the rules, go to Linda’s blog;  feel free to join the fun!

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Rona on Grey, MORE Fudge

I rarely do layerings but my Rona journal has lots of them, above!

My hunny wants his chocolate!!

I have been making fudge with what I had on hand
(I ordered supplies now so soon the fudge will be made “correctly”):

Roughly a 10-oz package of organic semi-sweet chips
+ 8 Alter Eco Classic Chocolate Truffles,
MELTED TOGETHER over a low low heat.
Turn off heat and
Add one can of Organic California Farms Sweetened Condensed milk and mixed.
Poured onto wax paper set into an 8×8 pan and top each bite with one pecan… about 25 pieces.
Set in the fridge for a few hours, remove, cut into bites  — and replace in the fridge.

I can make it while washing the groceries that are delivered.
Yup, I wash or set into a container for 4 days ALL groceries…
In bleach or soapy water, or wiped down.
There is no way I am trusting whet is sitting on shelves into our
home right now without being de-loused — or de-ronaized!
I guess that makes mea fanatic…

I lock the cats out of the studio galley when I am using all this bleach,
and they hate it.  Cats are contrary, and want what they can’t have…
When the door was finally opened they rushed in and
checked every dang little normal thing out as if it was magic…  a wonder to be celebrated!

To hear about classes, follow me on Instagram, Facebook
or check out my new, improved dkatiepowellart.com

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Rona on Grey, Zoom Sketching

Had my first Zoomie session!

It was just a play date, using lines and fooling around in various ways:
I had hoped for more social interaction, but had fun all the same.


I also played with tools I don’t often pick up.
This was done with a wide mop brush and inks…
What was on my desk at the time.


Then I had one last fast sketch of my lovely Buddha head with  the inky colored hair.

I quit like her —
yup, a gurlie Buddha head full of colorful tresses!

To hear about classes, follow me on Instagram, Facebook
or check out my new, improved dkatiepowellart.com

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Rona on Grey, Rancho Gordo White Lima Beans


Finally received the box of beans from Rancho Gordo…
Been reading about them, and now I had to have beans…
a staple during this damn Rona visit.

I started with 1 lb of the big fat White Lima beans.
They would tell me what I needed to know,
because if they were not THAT GOOD, then why pay these prices?

OMIGODDESS, THEY ARE THAT GOOD!
Not my mother’s bag-o-beans!

What I did with them?
One goal: I wanted to see how little meat/fat I could use and still have an
excellent savory pot of beans better than my mom used to make.
She used a whole ham hock or ham bone!
We are cutting back on meat, paying a bit more to buy
organic/non-GMO and Certified Humane
and so this was an experiment.  It worked!
(List of ingredients below.)

Rancho Gordo has a lot of info about cooling beans on their site.
After washing and making sure no stones were in the bag,
I soaked mine for 2 hours in my Dutch oven, covered about 1 inch,
and used the water as they suggested as part of the cooking.

I used just 4 oz of good certified humane bacon from Niman’s Ranch,
(about four pieces of bacon)
chopped in bean-size bites and fried crisp in a small pan…
I added a bit of the stock and scraped the bits to make the beans taste even better,
and added the garlic and peppers and set aside.

I made a soffritto**
(See below, because I have been making this my whole life and just learned the word!
Who new I was this fancy?)
I sauteed the onion to make it a bit sweeter.
Then in the hot pan (fire turned off) I added the carrots and celery.

I then put everything into the pot, with the seasonings and stock and
another cup of water… I wanted liquid, which they call pot liquor
and as Rancho Gordo suggests, I turned up the heat and let it have a rolling boil
for about 15 minutes, then turned it down to simmer.

Our pot of beans was done within just over an hour…
I watched it every 15 minutes after the first half-hour because the beans looked
like they would cook faster than an older bag of beans, and they did!

Amazing heavenly hot spicy limas with
the flavor of a whole ham and yet, very little meat!

Ingredients:
1 lb Rancho Gordo White Lima Beans
4oz Niman’s Ranch Certified Humane bacon
I qt chicken stock
1 T chopped garlic
(I keep Christopher Ranch organic bottled on hand;
I think it is almost as good as fresh)
4 heaping T Blackened Chili Pesto or a couple blackened hot peppers, chopped
1 large RED onion, chopped (that was what I had on hand)
3 carrots, chopped (if huge then quarter and chop)
3 stalks celery — leaves welcomed — chopped
Seasonings: Only 1 t garlic salt (I don’t add salt until the end), 2 T cumin, 1 T pepper,
and as we like heat, 1 t dry crushed chipotle chili peppers
(we should have done more peppers for us).
Later, salt and pepper to taste!

Always organic or non-GMO, humanely raised. It matters!

** (We go to Wikipedia under mirepoix): A mirepoix (/mɪərˈpwɑː/ meer-PWAH; French pronunciation: ​[miʁˈpwa]) is a flavor base made from cooked, diced vegetables, usually with butter, oil, or other fat, for a long time on a low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a darkened brown mixture called pincage (French: pinçage). It is not sautéed or otherwise hard cooked, because the intention is to sweeten the ingredients rather than caramelize them. It is a long-standing cooking technique in French cuisine.

When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common ‘pascal’ celery or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery.[1] Mirepoix is the flavor base for a wide variety of Western dishes: stocks, soups, stews and sauces.

Similar flavor bases include the Italian soffritto, the Spanish and Portuguese sofrito/refogado (braised onions, garlic and tomato), as well as the Turkish variation with tomato paste instead of fresh tomato of the eastern Mediterranean/Balkan region, the German Suppengrün (leeks, carrots and celeriac), the Polish włoszczyzna (leeks, carrots, celery root and parsley root), the Russian/Ukrainian smazhennya or zazharka (onion, carrot and possibly celery, beets or pepper), the United States Cajun/Creole holy trinity (onions, celery and bell peppers), and possibly the French duxelles (mushrooms and often onion or shallot and herbs, reduced to a paste).

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Rona on Grey, VSW African Flamingos


Virtual sketching has been a nice escape:
my choices take me to palm trees or water…
or African Flamingos!


The forget-me-nots send a message…
even though I have Mitchell with me,
we still feel more disconnected…
Our friends don’t drop by to say hey… They can’t!
Music is the savior… daily.

To hear about classes, follow me on Instagram, Facebook
or check out my new, improved dkatiepowellart.com

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Rona on Grey, VSW Kenya Beach

A virtual walk on the shores of Africa…

Drawn to interpreting the lines…


And then had to add color!

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