Art doll of Georgia O'keefe
Georgia image, bleached bone, branch, matchbox, fibers, and yarns and fabrics
Saturday, October 31, 2009
Georgia O'Keefe
Friday, October 30, 2009
Slow Cooker Flu Fighting Soup!!
Moonwild's Flu Fighting Soup!!
SERVES 8 -10
Ingredients
1 medium head broccoli
1 head cauliflower
2 bell peppers (1 red, 1 green)
4 green onions
1/2 red onion
2 cups peeled cubed sweet potatoes (1 inch cubes)
2 tablespoons garlic
1 teaspoon salt
1 teaspoon pepper
1 tsp turmeric
1 tsp curry (yellow)
4 cans chicken or vegetable broth
Directions
1 Break cauliflower and broccoli into florets or cut them up and place in bottom of crock pot. Add cubed sweet potaoes to this.
2 Dice bell peppers, onion, and garlic add to crock pot.
3 Add 4 cups broth.
4 salt,pepper, curry, turmeric for color and flavor about 1 tsp each to start with.
5 Cook on High 6-8 hours. Slow 10 to twelve hours.
Great with some fresh bread !! You can change up the veggies as desired, add more spices if you like it spicer, more or less broth if you want a thicker or thinner soup.Add a cup of cooked rice to it the next day for a change up.
SERVES 8 -10
Ingredients
1 medium head broccoli
1 head cauliflower
2 bell peppers (1 red, 1 green)
4 green onions
1/2 red onion
2 cups peeled cubed sweet potatoes (1 inch cubes)
2 tablespoons garlic
1 teaspoon salt
1 teaspoon pepper
1 tsp turmeric
1 tsp curry (yellow)
4 cans chicken or vegetable broth
Directions
1 Break cauliflower and broccoli into florets or cut them up and place in bottom of crock pot. Add cubed sweet potaoes to this.
2 Dice bell peppers, onion, and garlic add to crock pot.
3 Add 4 cups broth.
4 salt,pepper, curry, turmeric for color and flavor about 1 tsp each to start with.
5 Cook on High 6-8 hours. Slow 10 to twelve hours.
Great with some fresh bread !! You can change up the veggies as desired, add more spices if you like it spicer, more or less broth if you want a thicker or thinner soup.Add a cup of cooked rice to it the next day for a change up.
Thursday, October 29, 2009
Three Sisters Soup Recipe
Three Sisters Soup
The "Three Sisters" are corn, beans and squash, which were grown together by American Indians. The beans climbed on the corn stalks and returned nitrogen to the soil, and the low-growing squash vines shaded all the roots and kept weeds from sprouting. And they can all be combined in one pot of delicious soup!
3 pounds winter squash (such as acorn or hubbard) or pie pumpkin
3 small onions, chopped
3 cups bouillon
3 heaping teaspoons mild chili powder or 3 tablespoons Southwestern Spice Paste
3 cans (16-19 oz.) cannelini or other white beans, undrained
3 cups fresh or frozen lima beans
3 cups frozen corn kernels
3 tablespoons chopped chives or green onions for garnish (optional)
Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Cut the squash into bite-size pieces.
Meanwhile, bring 1/2 cup of the bouillon to a boil, add the onions and cook 5- 10 minutes. Stir in the rest of the bouillon, the Southwestern Spice Blend and simmer gently until the squash is ready. Stir the squash pieces into the soup and cook until the squash is tender. Add the canned beans; mash the beans and squash slightly to thicken the soup. (You can puree it in a blender if you want a really smooth consistency.) Add the lima beans and simmer 10 minutes or until the beans are tender. Stir in the corn, ladle the soup into bowls and garnish each serving with chopped chives or green onions, if desired.
6-8 servings
The "Three Sisters" are corn, beans and squash, which were grown together by American Indians. The beans climbed on the corn stalks and returned nitrogen to the soil, and the low-growing squash vines shaded all the roots and kept weeds from sprouting. And they can all be combined in one pot of delicious soup!
3 pounds winter squash (such as acorn or hubbard) or pie pumpkin
3 small onions, chopped
3 cups bouillon
3 heaping teaspoons mild chili powder or 3 tablespoons Southwestern Spice Paste
3 cans (16-19 oz.) cannelini or other white beans, undrained
3 cups fresh or frozen lima beans
3 cups frozen corn kernels
3 tablespoons chopped chives or green onions for garnish (optional)
Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Cut the squash into bite-size pieces.
Meanwhile, bring 1/2 cup of the bouillon to a boil, add the onions and cook 5- 10 minutes. Stir in the rest of the bouillon, the Southwestern Spice Blend and simmer gently until the squash is ready. Stir the squash pieces into the soup and cook until the squash is tender. Add the canned beans; mash the beans and squash slightly to thicken the soup. (You can puree it in a blender if you want a really smooth consistency.) Add the lima beans and simmer 10 minutes or until the beans are tender. Stir in the corn, ladle the soup into bowls and garnish each serving with chopped chives or green onions, if desired.
6-8 servings
Wednesday, October 28, 2009
Tuesday, October 27, 2009
I hope the exit is joyful. side one
I hope the exit is joyful.
This is an assemblage made of found items and images. I altered images of Frida Kahlo and applied them to the two sides a piece of recycled windshield glass. I used copper foil around the edge and soldered it. I added copper wire, green jewelry beads around the surface. The piece is ready to hang with a wire on the back. The size is approx 6 inches tall and 5 inches at the widest point.
I hope the exit is joyful. side 2
..................I hope the exit is joyful...........................
This is an assemblage made of found items and images. I altered images of Frida Kahlo and applied them to the two sides a piece of recycled windshield glass. I used copper foil around the edge and soldered it. I added copper wire, green jewelry beads around the surface. The piece is ready to hang with a wire on the back. The size is approx 6 inches tall and 5 inches at the widest point.
Sunday, October 25, 2009
Subscribe to:
Posts (Atom)