Writings: Personal


A Desk of One's Own

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

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



Popular posts from this blog

Hello and Welcome

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  Hello there. I’m Angela, an artist and illustrator who creates calm art for a busy world using traditional, analog mediums. I was born and raised in the San Francisco Bay Area, and currently live in the Pacific Northwest of the United States with my husband and our many plants. My writings are on a variety of subjects, ranging from art, creativity, books, spirituality, and a smattering of other things in between. I also have a series called "A Capsule Kitchen," which features simple, budget-friendly, vegan recipes.  If you would like to see my art and illustration work,  I invite you to have a look at my portfolio , or browse my shop . I am also a member of the Society of Children's Book Writers and Illustrators; my SCBWI gallery can be viewed here .  Please contact me via the contact form on the main page  if you are interested in working with me, or licensing my art. Links for all my offerings can be found here .   Thank you so much for s...
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Series: A Capsule Kitchen: Vegan Potato and Tofu Scramble

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My husband and I have this dish for dinner at least once a week, though I think it would work as a breakfast or brunch option as well. I suggest using this recipe as a template, adding or omitting vegetables of your choice. The following recipe is how I typically make it, though I change up the veggies depending on what sounds good, or what we have on hand. Vegan Potato and Tofu Scramble   Ingredients   (note: I use frozen veggies, aside from the baby carrots and potatoes, but fresh would work fine) 2-4 russet potatoes, depending on their size A handful of baby carrots, 2 regular carrots, or frozen carrot slices A handful of broccoli florets A handful of cauliflower A handful of green beans A handful of kale or spinach ¼ cup corn ¼ cup peas ⅓ block of extra firm tofu (feel free to use more if you prefer. I use ⅓ of a block so I have some left to use over the next couple of nights) Spices (all optional) Garlic salt (a pinch) Nutritional yeast (about a tablespoon) Onion powder ...
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Series: A Capsule Kitchen: Delicious Dal

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I make this A LOT, and vary what I put in it depending on what I have on hand, or feel like using. Feel free to make this recipe as is, or use it as a template, and swap or add ingredients of your choice. One of the great things about dal is that it can be made with so many different things, so get creative! At the end of this recipe, there is a list of options to try, all of which I use regularly. Delicious Dal Ingredients  (note: I use mostly dried and frozen ingredients, as they are cheapest, but canned or fresh are fine)   1 cup dried brown lentils ½ cup dried chickpeas (or 1 can). If using dried, here's how to prep them: put them in a bowl of water in the fridge for a few hours, then rinse, drain, and bring them to a boil on the stove. Turn heat to low and simmer for about 1 ½ - 2 hours, or until tender. Either use immediately, or store in the fridge until ready to use. A handful of baby carrots, washed and chopped, or frozen carrot slices A handful of frozen kale A handf...
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