The eve of All Hallows Eve?

I finished reading Possession. Now I'm only possessed by making my blocks. Back to the sweatshop!

Possessed!

I've been finishing Possession, by A. S. Byatt, the selection for our book group get-together tomorrow and between it and these blocks I'm not getting anything else done.

As promised, this is a sneak-preview of a piece I'm trying to finish up. These are 1-inch blocks. What was I thinking?

Seasonal Content

More inspiration from the market.

My friends and those who know me from my guild have heard me say that I am great at starting projects but not so great at finishing. I heard AS Byatt speak on Monday night at City Arts and Lectures in San Francisco. When asked if she shared her manuscripts with her sister (Margaret Drabble), she commented that she shows nothing to anyone until it goes to her publisher. I find that if I show a work in progress I'm discouraged if it doesn't receive positive reviews but I also can resist finishing something if it receives "raves" (fear of failing to live up to expectations?).

I am working on two ancient projects and making good progress. Perhaps a sneak preview in a few days?

Inspiration from the Garden

Alice and I went to the plant sale at the Ruth Bancroft Garden in Walnut Creek. It has been years since I saw it (and thought I wasn't interested in cactus and succulents). What an inspiration for making art.

Art in Public Places II

This piece is in the library plaza in Orinda Village.

October 16, 2009

Pan-baked Lemon-Almond Tart: A Dessert Frittata?

I'm still trying to clean up and organize my "studio" (which seems to have proliferated far and wide) but ya gotta eat. I tried this NY Times recipe (there's a cute video--be sure to watch it but use the measurements in the recipe) last week and taste-tested it for dessert with the Wednesday quilters. It was quick and easy.

My first outing was not without its problems: I used a 10-inch pan because for some reason I didn't think I could use a non-stick pan in the oven; and as Kathy said, don't take your eye off it when it is under the broiler... I repeated it for Saturday breakfast with an 8-inch non-stick pan--much better: it makes a thicker tart and much easier to get out of the pan. We both loved it. I think it's a keeper. I toasted the almonds and be sure to use extra sliced almonds on top. A little crunch is a good thing. As Mark Bittman says, it's great for "a decadent breakfast, a new twist on a classic coffee cake, or a last-minute dessert."

The colorful season

Our trip to the farmers' market today was so inspiring. I saw, I shopped, I recorded.

Autumn

I'm in my studio: cleaning up, re-organizing, and fooling around. We were in Half Moon Bay last Friday for Friday Beach Day. Half Moon Bay may be the pumpkin capital of the world.