Monday, December 21, 2009
I had to do a little research. Ok, actually I didn't at all. Turns out, Tori, was doing research on her own and was able to share it with me. I had just enough time before Christmas to get some prints made up and returned to me by PrintThatImage.
I was really impressed to receive back the work, and immediately began to think about the possibilities that might come from being able to get prints made - both of my artwork, and also the kids' artwork.
Since we all tend to favor the simple, crude materials that we have lying around, when I actually have something I want to keep, it would be neat to have it in an archival quality.... I had done some simple photo prints of the work - ordered through an online photo place - which actually arrived the same day as the nice prints. Wow. The color difference and clarity was really obvious when they were placed side by side and I see now that photo prints on photo paper aren't what I want to be representing my artwork. My favorite was the heavyweight watercolor paper, though I could see great applications for the printing on canvas and also the lighter weight papers that they offer. (They offer a trial pack where you can send your image in and get it back on all three).
So I guess I will be offering prints now - for special order. If there are any of the collages that I've shared here that you're interested in getting a copy of, let me know and we can get you a nice print that will last and be really true to the original... actually better.
My girlfriend, Amy, of Mazie Kane (www.maziekane.etsy.com) introduced me to this great breakfast recipe. It's the perfect addition to a holiday morning. (you make it the night before, so its easy, plus its also yummy and beautiful!) I thought I'd pass it on to you. I know it didn't originate with Amy, but around here I call it "Amy's Blueberry morning" and that's how I pass it on to you.-:-:-:-:-:-:-
1 loaf of challah bread or French toast bread cut into cubes
1 block of cream cheese cut into cubes
2 cup of blueberries
2 cups of milk
1 tspn of vanilla
1/3 cup of maple syrup
1 cup of sugar
2 tspn cornstarch
1 cup of water
2 tbspn of butter
Grease 13x9" pan. Place half of the bread cubes in the pan and layer with all of the cream cheese cubes & 1 cup of the blueberries and then place the rest of the bread on top. Mix 2 cups of milk, 12 eggs beaten, 1 tspn vanilla, 1/3 cup of maple syrup in a large bowl, mix well and poor on top of bread. Cover and refrigerate over night. Remove pan from fridge about 30 min. before baking. Pre-heat oven to 350 degrees and bake 30 min covered, 30-35 min uncovered or when top is golden brown. Lastly, in sauce pan mix 1 cup of sugar, 2 tspn of cornstarch, 1 cup of water & simmer 3-4 min. Then mix in the last cup of blueberries, simmer for another 5 min and stir in 2 tbspn of butter. Poor over top of French toast.