What recipe?

I've been one to follow the recipe verbatim, each step as it is to be - especially when it comes to cooking. And through this process in the kitchen I have, more often than not, been successful in my creations ~ even becoming well-known in my circle of friends and family as an excellent baker.

I don't know if it is the influence of painting abstractly or if something else has shifted inside of me. I just know I am now suddenly more inclined to wing it. I'm finding the addition of a bit of something (not even called for as an optional ingredient) or the skip of a step or the substitution or the doubling of amounts are all much more exciting to do with a dish than before.....

The "why" (is this taking place?) and the "where" (is this coming from?) really doesn't matter. It is the enjoyment of the process + the slight thrill of what this means for the end product (and with really not a even concern there). The self-encouragement along the way - telling myself that it will just work out as it's meant to be and that this is a lot more fun - completes the new near-daily adventure.

(Let it be said: I do have to rein in this creative urge when it comes to baking (with it's exact nature) as there, there is more often than not, a scientific reason than a rhyme as to why you do what the recipe says).

So with all of that taking place in the kitchen, I have also begun experimenting in the studio. I have to say, so far the experimentation has only been in my mind based off of what I have been reading. Researching recipes of oil painting mediums, referring to blogs and websites pertaining to the intricacies of it all and talking with other artists has me writing up (in my mind) and down (on paper) the possible recipes that could work for me.

There appears to be no right or wrong answer. The question of what ratio of each ingredient (mediums and solvents) is dictated by what I want the concoction to do (be shiny or matte, sticky or smooth in application, dry quickly or slowly etc). Now I feel I have come up with 2 slightly different recipes worth trying. I just need to purchase the mediums and then measure and mix it all together.

I'm excited to have reached this step and even more eager to combine my new formulas with paint on canvas. I plan to work on 2 different canvases, one with each medium, so that I can see and feel the similarities and differences. The idea is, by my observations and note-taking, I will be able to fine-tune the ratios, creating for me a perfect combination of the two recipes...... So as always, stay tuned!

George approved....

Cake seems to be the choice of baking lately. I think I've been trying a new recipe every week. Although the name, "Everyday Yogurt Cake", sounds a bit boring, the recipe below is perfect with freshly whipped cream and seasonal fruit. See what you think  :)

2 cups of flour, unbleached, all-purpose
1 1/4 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup plain whole-milk yogurt or lowfat yogurt
1/3 cup vegetable oil
2 large eggs
2 tsp. pure vanilla extract

Preheat oven to 350 degrees. Grease the bottom and sides of a 9" round cake pan and dust it with flour, knocking out any extra. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the yogurt, oil, eggs, and vanilla in a medium mixing bowl. Pour the yogurt mixture into the flour mixture and stir until just moistened. Scrape the batter into the prepared pan and bake until the top of the cake is light golden and toothpick inserted into the center is clean, about 40 minutes. Let the cake cook in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right-side up on a rack to cool completely. Dust with confectioners' sugar, then slice and serve.

George, my dog, approved - he helped himself to the leftovers..... oops!

Gingerbread - Yum!

Okay, I'm very much inspired by food lately, the nuances of it all is just so pleasing! Not only to my palette but also to the conversations had around it. The gingerbread man on the farm chalkboard promoted a coworker of mine to go out and buy gingerbread cookies. And I, this last week, found a recipe for them on epicurious.com. Just in time for the holidays  :)

P.S. If you were to try this recipe I recommend doubling the cinnamon, ginger, allspice and nutmeg.....