Writings: Personal


A Desk of One's Own

A New Chapter

An Artist's Life

Art Rediscovered

Autumnal Vibes

Cardboard Hill

Hello Spring

New Year, Clean Slate

New Year, New Possibilities

Nothing Special

Reflections, Intentions, and Thank Yous

So Long, 2022

The Principle of Simplicity 

Thoughts on Being a Quiet & Calm Artist in a Loud & Aggressive World 



Popular posts from this blog

Series: A Capsule Kitchen: Minimalist Everyday Bread

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This recipe is based off one I found online quite some time ago, though I was unable to find it again to reference it here. I’ve made a few changes to it over the years, both to keep costs down, and to simplify and streamline it a bit. The best part? No kneading, no yeast, and no bread machine required! Supplies: 9x5 loaf pan Cooling rack Spatula Large bowl Measuring cups  Measuring spoons Ingredients:  (Dry) 2 cups whole wheat flour 2 cups all-purpose flour   3 teaspoons sugar 1 ½ teaspoons salt 8 teaspoons baking powder (Wet) ¼ cup vegetable oil 2 ¼ cup water Instructions: 1. Preheat oven to 425° and grease the pan (I use vegan margarine) 2. Combine all dry ingredients into a large bowl (I sift the flour, but this is not essential) and mix. 3. Make a well in the center and add the vegetable oil and water. Stir until combined. 4. Add mixture into the greased baking pan and bake at 425° for 30 minutes. 5. After 30 minutes, rotate the pan (this helps ensure it bakes e...
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Series: A Capsule Kitchen: Cheap Chickpea Burgers

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  Bean burgers, of any variety, are such an easy and cheap dinner option, which is especially important in these difficult economic times. As someone who eats a vegan diet, and is on a limited budget, these chickpea burgers are a regular go-to for my household. I’ve written the recipe for how I typically make them, though you can use it as a template, and switch up the veggies, spices, and quantities to your liking. Cheap Chickpea Burgers Ingredients (I typically use frozen vegetables, but fresh and canned are also fine. I also always use dried beans, as they are extremely cost effective.) *½ cup dried chickpeas, cooked (or 1 can. A ½ cup dried chickpeas equals about a can when cooked. See instructions at the end for how to prep and cook them.) Handful of kale Handful of corn Handful of cauliflower Handful of chopped or sliced carrots A tablespoon or so of all-purpose flour for each burger Vegetable oil (to coat the bottom of the pan) Spices (all optional) Garlic salt Nutritional ...
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Series: A Capsule Kitchen: Simple Stuffed Acorn Squash

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This recipe is an excellent one for the holidays, as it is not only simple and delicious, it makes a rather nice presentation. It is fancy enough to feel a bit elevated and special, but not too fancy as to make it cumbersome to prepare. As with all my recipes, feel free to use this more as a template, as there are so many yummy alternatives to use in your stuffing (I've listed a few at the end of the recipe to get you started). Simple Stuffed Acorn Squash Ingredients (I use frozen veggies, but fresh or canned are fine as well.) 1 acorn squash ½ cup brown rice, uncooked handful of frozen carrots handful of frozen corn handful of frozen kale handful of frozen mushrooms handful of frozen peas ⅓ block of firm or extra firm tofu Spices (I just shake out a little of each, and season to taste.) Black pepper Garlic salt Nutritional yeast Onion powder Instructions 1. Cook the rice a bit ahead of time so that it’s ready to add to the stuffing. 2. Carefully slice the acorn squash in half an...
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