persimmons

observe and enjoy!

drawing persimmons

lots of persimmons around this fall.  the fruit is a gorgeous, glowing orange.  i’m studying them now so i can make some pokeberry plates.  i’m trying to come up with a glaze that will make the persimmons glow like in real life.  this weekend i plan on doing some large drawings of persimmons.

old depot in clintonville

country drives can bring you to the most random of things.  we were driving through a small town called clintonville and passed this old depot.  take note of the last supper mural with palm trees in the window.  aside from the mural, this building was covered in amazing textures and rustic elements.  it was a good stop.

enjoy!

a collection

i spent the other day out in the country with rebecca and my friend

hope

.  we gathered some ingredients for a photoshoot and celebrated fall.  over the years i have collected old (and much loved) baby clothes and i have always wanted to photograph them.  the sky has been bluer than ever lately and the cotton is blooming, it was perfect timing.

big time

i wanted to draw some lifesize pokeberries, so i got the biggest paper they had at the art store and had some fun.

goodness grows

the other day i went to a local nursery in lexington, georgia to get some inspiration and plants for a fall bed.  i had been meaning to go here for years and was blown away by all of the sweet details of the place.

enjoy!

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carrot pecan cake

i love it when birthdays come around, it gives me a chance to bake cakes.  i recently made some carrot cake cupcakes that were inspired by some local baby carrots...

this recipe

...and a birthday.  i had some leftover batter so i poured it into a bread pan and made a rustic cake.  both were just as delicious!

enjoy!  it is a great fall comfort cake.

ingredients

1 pound peeled carrots

2 Tbsp butter

1/2 cup water

1 cup local milk

1/2 cup brown sugar

3 large free range eggs...local if you can!

1 1/2 teaspoon vanilla

3/4 cup vegetable oil

1/2 cup milk

1 1/2 cups organic sugar

3 cups organic unbleached flour

2 tsp baking powder

1 teashopoon baking soda

1 teaspoon salt

2 teaspoon cardamon, ground

1 1/2 cups local pecans

directions

-pre-heat the oven to 350 degrees

-grate the carrots by hand or use a food processor

-melt butter in a cast iron pan, add the carrots and saute for a few minutes

-add the water and cook for 5 minutes to cook off some water

-add the milk and brown sugar and simmer for a few more minutes.  cool mixture

-when cooled add the eggs, vanilla, sugar,oil and milk, mix

-in a different bowl mix together the dry ingredients;  flour, baking powder, soda, salt, and cardamon

-combine the wet mixture with the dry

-chop the pecans and add to mixture

-pour into a greased and floured cake pan, bread pan or a lined muffin pan

-bake for about 25 minutes for cupcakes and longer for cake....test with a toothpick

cream cheese frosting

ingredients

1 cup pecans

1/4 cup organic unsalted butter

1 8 oz package of cream cheese

4 cups (more or less to taste) powdered sugar

1 teaspoon vanilla

1/2 teaspoon salt

directions

-pulse the pecans in a food processor, until finely ground

-beat the rest of the ingredients and add the pecans

-spread onto the cooled cake or cupcakes

a southern ride

i was at the bank the other day and saw this car and had an ..... "i heart the south" moment.