Archive for December, 2009

Celebrating Winter Solstice

Written by on December 25, 2009 in Journaling with 0 Comments
stonehenge winter solstice

Stonehenge winter solstice

We celebrated Solstice this year and partly due to dwindling coffers, gave thanks instead of material gifts.

Oh all right we gave the kids gifts and we passed on some goodies that were on hand to receptive homes.

The best thing is that while everyone else continued on for another week of frantic shopping, cooking and traveling – we are all done.  You cannot imagine this kind of  free time! No one expects anything from us – nothing.  Had I known about this perk I would have switched religions years ago.  Last night, Christmas Eve, we had planned to go out for sushi and some people watching (This was actually Plan B – Plan A a road trip,  got cancelled because of the snowstorm.) sundagger equinoxSince we were just doing it for fun it was completely okay to cancel when an icy wind blew in!!!

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Be Inspired

Written by on December 11, 2009 in Coaching ARTicles, keepanartjournal with 0 Comments

To be inspired – Inspire someone every day

You may have seen this already – but it is worth watching to the end. The guy is present and inspired.

Cultivate Creativity

Written by on December 11, 2009 in Art Journaling, Coaching ARTicles, Sketchbook Project with 0 Comments

Got this from my online Sketchbook Project groups – enjoy!

How You Can Cultivate Creativity
by Mihaly Csikszentmihalyi

Try to be inspired by something every day.
Try to inspire at least one person every day.

Write down each day what surprised you and how you surprised others.
When something strikes a spark of interest, follow it.
Wake up in the morning with a specific goal to look forward to.

If you do anything well, it becomes enjoyable.
To keep enjoying something, you need to increase its complexity.

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Sauce for the Goose

Written by on December 7, 2009 in Culinary Art with 0 Comments

Chef Lori rev 2 resizedAnother Art Camp favorite:

Chocolate Raspberry Sauce Goes great on everything from ice cream to toast!

Yield: 6 – 8oz. jars


1 cup sifted unsweetened cocoa powder
1 package regular powdered fruit pectin
4 ½ cups crushed raspberries
4 tbs lemon juice
6 ¾ cups sugar
Prepare canning jars and lids.

In a large glass bowl mix cocoa powder and pectin, blend well.
In large stainless steel saucepan place raspberries and lemon juice.
Whisk in cocoa powder and pectin mixture until dissolved.
Bring to a boil over high heat, stirring frequently.
Add sugar all at once and return to a full boil, stirring constantly.
Remove from heat and remove any foam.
Ladle sauce into hot jars, leaving about ¼ inch from top.
Wipe rims. Place on lids.
Place jars in boiling water and process for 10 minutes. Cool and store.

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