WOO HOO! I won dinner for two at The Lark! My "Meadowlark" tin collage got that for me. Here is a poor photo, a little katty-wonkered because I took it as I was rushing out the door so I could get it in before the contest deadline. The little lemon wedge is there to accommodate the bulldog clip that will hold the bill on this "bill presenter". I've never worked in a restaurant, so I did not know that is what they were called. It's gotta have a swankier name don't you think? Nice to get validation that's for sure.
Thursday, September 11, 2014
Wednesday, September 10, 2014
Tin Triptychs Unhinged
Why 3 pieces?
My pieces look best together so they often sell in pairs. But three is better! The Japanese have long understood the balance of the odd number. I created these for the past two "Buddha Abides" shows.
My pieces look best together so they often sell in pairs. But three is better! The Japanese have long understood the balance of the odd number. I created these for the past two "Buddha Abides" shows.
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Start Where You Are, Use What You Have, Do What You Can |
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Is It True? Is It Necessary? Is It Kind?" |
Monday, September 8, 2014
Friday, June 21, 2013
The Five Inch Tin
"Fiber, Tile, Tin". That was my original subtitle on this poor lonely blog. I did post about my coffeebean bags ( fiber). Now it is due time for tin. As in tin cans, really steel cans, coated with a thin layer of tin as an anti-corrosive. The ones I love still have the labeling printed directly on the metal. The color and permanence and often the design is strangely beautiful and I had to find a way to use the images instead of tossing the cans in the recycling. The result is The Five Inch Tin. Everyday design should not be a throwaway but delightful, elegant or fun. Why not?
CHOP WOOD, CARRY WATER |
Sunday, September 25, 2011
Coffeebean Totes at RAOUL
Well, I knew blogging regularly would be a challenge for myADDself but 9 months?? Ridiculous. But things are still going on and some new ideas have, dare I say, completed their gestation period. Before I go on to those new things (in a subsequent post) I want to announce that my coffeebeanbag totes are also available at RAOUL. What an absolutely wonderful shop, I swoon over the hand silkscreened linens, African baskets and beads (and more) everytime I venture in. I am so honored to have the bags included in such a setting. If you are on lower State Street in Santa Barbara check it out! Owner/designer Sally McQuillan has the eye!
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A Coffebeanbag Tote |
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RAOUL'S in Santa Barbara |

Thursday, December 23, 2010
Caramel Nut Acorns
Yum yum yum. These are great holiday cookies! Buttery and cute.
I got this recipe years ago from the LA Times Food section. I would have submitted the recipe this year in response to their call for favorites but since they came from the Times in the first place that didn't make much sense. Here it is if you missed it the first time:
Caramel Nut Acorns
Cookie:
1 cup ( 2 sticks) butter
3/4 cup brown sugar (packed)
1 t vanilla
1/3 cup finely chopped pecans
2 1/2 cups flour
1/2 t baking powder
Topping:
1/2 pound caramels
1/4 cup water
3/4 cup finely chopped pecans
Cookie:
- Melt butter in 2 qt pan. Remove from heat. Stir in sugar, vanilla and pecans.
Add flour and baking powder and mix thoroughly. Shape dough into balls.
Flatten 1 side by pressing, pinch top into point so cookie resembles an acorn.
- Bake at 350 degreres until light brown, about 15 minutes.
Topping:
- Melt caramels and water in top of double boiler over simmering water.
- Dip rounded ends of cooled cookies about 1/4 inch deep into caramel mixture,
then into finely chopped pecans. When caramel hardens store in airtight container.
Makes 4 dozen.
I got this recipe years ago from the LA Times Food section. I would have submitted the recipe this year in response to their call for favorites but since they came from the Times in the first place that didn't make much sense. Here it is if you missed it the first time:
Caramel Nut Acorns
Cookie:
1 cup ( 2 sticks) butter
3/4 cup brown sugar (packed)
1 t vanilla
1/3 cup finely chopped pecans
2 1/2 cups flour
1/2 t baking powder
Topping:
1/2 pound caramels
1/4 cup water
3/4 cup finely chopped pecans
Cookie:
- Melt butter in 2 qt pan. Remove from heat. Stir in sugar, vanilla and pecans.
Add flour and baking powder and mix thoroughly. Shape dough into balls.
Flatten 1 side by pressing, pinch top into point so cookie resembles an acorn.
- Bake at 350 degreres until light brown, about 15 minutes.
Topping:
- Melt caramels and water in top of double boiler over simmering water.
- Dip rounded ends of cooled cookies about 1/4 inch deep into caramel mixture,
then into finely chopped pecans. When caramel hardens store in airtight container.
Makes 4 dozen.
Tuesday, November 30, 2010
Coffeebean Bag Bags.

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