A new painting I finished last week. This one is 16x20" on stretched canvas. Meanwhile, birdie is a girl, and is now named "Pippa." I'm currently hunkered down in the craft room, bracing for hurricane Irene. It's a good thing I made these cookies yesterday . . .

Birdie is home!

Work in Progress

A king vulture. 16x20." Hope to find time to finish it, but for now I need to get to bed.

It's been pretty busy around here! There hasn't been time to make or paint very much, but I did teach a week at a camp. I have a great photo of a king vulture I am hoping to start painting soon. In other news: I've acquired a new friend! My first pet, ever. Name and sex to be determined. I can't wait until the cage comes! I so want it to be home with me now. More on my conure soon!

A flamingo from the National Zoo, painted for a friend. This was done on 10x20" stretched canvas, in acrylic.

Started this fellow late at night, then picked up where I left off the next morning. I had to get creative while arranging lamps to work on it. To the left of the painting, you can see I placed my floor lamp on the table. These stepwise images make it so obvious how great daylight is for painting. I just wish that pendant lantern I ordered would come in already! This is a large one compared to the rest you've seen here- 24 x 30 inches on stretched canvas.

Red Velvet Cupcakes

2 1/4 C all purpose flour

1/2 C cocoa

1 tsp. baking powder

1/2 tsp. salt

1 C butter, softened

2 1/4 C sugar

4 eggs

1 C sour cream

1/2 C buttermilk

1 (1 oz.) bottle of red food coloring

3 tsp. vanilla extract

-Preheat oven to 350 degrees.

-Mix flour, cocoa powder, baking soda, and salt in a bowl, set aside.

-Beat butter and sugar until light and fluffy.

-Beat in eggs, one at a time.

-Mix sour cream, milk, food coloring, and vanilla.

-Gradually beat in flour mixture on low speed until just blended. Do not overbeat.

-Spoon batter into 30 paper lined muffin tins, filling each cup about 2/3 full.

-Bake 20 to 25 minutes or until done.

-Cool pans on wire racks 5 minutes.

-Remove from pans and cool completely. Frost them.

Cream Cheese Frosting

1 (8oz.) package cream cheese, softened

1/4 C butter, softened

2 T sour cream

2 tsp. vanilla

1 (16 oz. ) box confectioners' sugar

-Beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy.

-Gradually beat in confectioners' sugar until smooth.