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what artists eat

Artists eat cookies! ...and other artistic musings, random ideas, ridiculous riddles, and fave yoga poses.

Lemon Star Cookies

1-1/4 cups confectioners' sugar
1 cup + 2 tablespoons salted butter, soft - at room temperature
1 large egg yolk (reserve egg white for optional colored sugar topping)
1/2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon lemon extract
zest of 1 lemon
2-13 cups King Arthur Unbleached All-Purpose Flour
1 cup coarse sugar or colored sugar for decorating, optional
1 egg white

baking with my niece and sisterCombine sugar, soft butter, egg yolk, and salt, beating until light and smooth. Add extract and lemon zest. Add the flour, mixing until smooth. (recipe note: The mixture will seem dry at first, but will suddenly come together. If it doesn't, dribble in a tablespoon of water.) Divide the dough in half, shape each half into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight.

When ready to bake, let dough come to room temperature for 20-30 minutes, until dough feels soft enough to roll. Working with one piece of dough at a time, roll it 1/8" to 3/16" thick. Use a cookie cutter - I like a mini star shape.

Place the cookies on ungreased or parchment-lined baking sheets. They can be close together; they'll barely spread. Whisk reserved egg white with 1 tablespoon water. Lightly paint the cookies with the egg white/water, put a generous pinch of colored sugar on each cookie.

Bake in a preheated 350°F oven for 12 to 14 minutes, until they're set and barely browned around the edges. Remove from the oven, lift cookies and parchment off the pan to cool. Yield: about 5 dozen 2" cookies.
Thank you www.kingarthurflour.com/recipes/holiday-butter-cookies-recipe

The Hidden Genius of Logos

Check out these logos. These are certainly worth the time to ponder over — and admire the ingenuity.: bradpoulos.com/logos

Pickled Roasted Beets

pickled beets6-8 beets
1 cup good quality red wine vinegar
3 tablespoons sugar or honey
1-1/2 teaspoons coarse (kosher) salt
1 cup water
6 to 8 whole cloves
5 whole peppercorns
2 pieces star anise
2 whole allspice
1 cinnamon stick, broken in half

Start the day before. Wash beets, trim greens  and tail to 1 inch. Wrap each beet tightly in aluminum foil.

Oven method: Put wrapped beets on a tray (they WILL leak!) in the oven at 350 (+/-) for about 1:15 hours. To conserve energy, roast beets when baking something else.

Grill method: Put the beets on charcoal grill away from direct heat, or after other food has been grilled and the charcoal is still hot. Close the lid and let roast for about 1 1/2 hours (or more depending on how hot your grill stays).

Test for doneness: Use a bamboo skewer (right through the foil) to test for doneness -- beets should be tender. Let cool for 30 minutes.

Make the brine by combining the rest of the ingredients in a large mixing bowl.

Wearing disposable gloves to keep your hands from staining, unwrap beets, squish skins off with your fingers. Cut beets into wedges or slices, and put them in canning jars— wide mouth jars are easiest. Pour the brine over the beets. Refrigerate for1 to 5 days before serving. Makes about 2 quarts.

Roasted Beet Hummus

This is the most gorgeous color! Next time I make it, I will  post a photo.

1 lb. roasted beets
1⁄2 cup tahini
3 tbsp. fresh lemon juice
2 cloves garlic
2 tablespoons green pumpkin seeds to garnish
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, to garnish
pita bread and sliced vegetables (carrots, cucumbers, zucchini, sliced cauliflower)

See pickled beets above for roasting instrucitons.

Drain and rub peels off the beets, protecting your hands from staining with disposable gloves. Process beets with tahini, lemon juice, garlic and nuts. Season with salt and pepper, and purée until smooth. Spoon into a bowl and garnish with a drizzle of olive oil and pumpkin seeds.

Carrot Hummus: I’ve made this same recipe with roasted carrots. I thought it was a little bland, and perked it up with peanut butter, but I think 1 tsp. sesame oil might be better, garnish dip with a drizzle of sesame oil.

Using a Panagram to check out the website css styles

The quick brown fox jumps over the lazy dog.

The quick brown fox jumps over the lazy dog.

The quick brown fox jumps over the lazy dog.

The quick brown fox jumps over the lazy dog.

The quick brown fox jumps over the lazy dog.
The quick brown fox jumps over the lazy dog.

The quick brown fox jumps over the lazy dog.

The quick brown fox jumps over the lazy dog.