Mission Federal ArtWalk San Diego

The ArtWalk is April 30 and May 1 in San Diego! I've never been but am planning on going to see the different artists and the events that they have planned. I'm sure I'll find some ideas to incorporate into my Art Liaison position on PTA. There are a few group collaboration drawing/painting events and quite a few art activities just for kids. It's in the art district downtown in Little Italy. Can't wait!

Mission Federal ArtWalk San Diego

Some new art- chick graphic mixed media

My good friend Alicia commissioned this piece as a 21st birthday present for her sister Nadia. It was so fun to make! First, I drew a chick graphic (hottie style) for her based on some photos that I had of her. She's so beautiful - and she has amazing talent doing makeup (the photo doesn't do her justice), especially her eyes. I did her hair wild and crazy as an nod to Medusa and resembles Nadia's hair when she takes it out of French braids. Silver paint brush strokes for highlights, bling, painted background, cardboard, mesh (from an auto upholstery shop!) and various papers and word strips finish it off. I got the frame from Aaron Bros. and even though the artwork was somewhat 3-dimensional, it still fit under the glass after I removed the extra piece of cardboard filler in the frame. Nadia LOVE LOVE LOVED it! It was so fun to make for Nadia and I'm so pleased that she thought it looked just like her!

I'd love to create more!

"Nothing is original..." quote

This is so true...I am doing an online workshop by Traci Bautista and this week we are working on our inspiration notebook. I've been making these since high school where my art teacher called them "reference books".  I spent half an hour this morning collecting things that inspire me from a stack of fashion magazines and taping them into a notebook. Part of the creative process...here's the quote:

“Nothing is original. Steal from anywhere that resonates with inspiration or fuels your imagination. Devour old films, new films, music, books, paintings, photos, poems, dreams, random conversations, architecture, bridges, street signs, trees, clouds, bodies of water, light and shadows. Select only things to steal from that speak directly to your soul. If you do this, your work (and theft) will be authentic. Authenticity is invaluable; originality is non-existent. And don’t bother concealing your thievery—celebrate it if you feel like it. In any case, always remember what Jean-Luc Godard said: ‘It’s not where you take things from—it’s where you take them to.”

- Jim Jarmusch
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12 on the 12th January 2011

I mentioned that I got a new camera for Christmas and that I have been taking at least 1 picture each day so that I will have a daily chronicle of life at the end of the year... Another thing I am doing this year (actually it's the 3rd year in a row that I am attempting to do this) is taking 12 pictures on the 12th day of each month. Today is the 12th. Grab your camera and carry it around with you today. Take 12 pictures of anything that catches your eye, inspires you or that you want to remember.

so far so good

I got a new camera for christmas and have been taking a photo each day so far. I am also encouraging my two kids to do the same so we can have a chronicle of daily life at the end of the year. It’s only day 9 of 2011 so far and I am hopeful that my camera will indeed see a new picture each day.

I am also trying for the 4th or 5th year to take 12 pictures on the 12th of each month. This year, instead of relying on just my memory which has failed me so far in remembering about this, I have added it to my google calendar and set it to remind me to take the pictures. :)

Why am I taking these pictures? Besides wanting to have a no-matter-how-mundane chronicle of daily life events thru 2011, I am planning to make scrapbook pages in Photoshop each month with the photos and hopefully get a coffee table album/book printed at the year’s end. I think it would make a neat gift for the grandma and grandpa.

See more progress on: take a photo every day for a year

Chicken Stir-fry...easy and fresh

I'd like to share my chicken stir-fry recipe. It's a super easy recipe, budget-friendly, healthy and delicious! When I make it, I don't measure ingredients; it's really up to you what proportions of vegetables you use. The important part of this recipe is the technique.

So...the important things:

1. HIGH heat
2. Large skillet works best (the woks aren't ideal because they are designed for a commercial heating element which has a big big ring of fire)
3. Cut your vegetables not in chunks...but in smaller pieces, like slices
4. Get yourself a good knife. It makes a difference...trust me.

Ingredients (again, this will vary depending on what you like. I'll list what I typically use. I suggest that if you've never done this before, try my combination and then next time modify it based on what you liked/didn't like):

• Chicken breast - if it's frozen, thaw it out. If it's left slightly frozen, it's easier to slice. I usually use just one chicken breast when I make stir-fry for my family of four but I also usually make another dish as well. If you want extra for leftovers, use two chicken breasts
• Vegetables:
• Yellow onion - cut the ends off, then cut in half. Put the flat end down on the cutting board then slice from side to side (not from the end to end - you don't want big half circles)
• Green onion - maybe a couple and then cut in 1 inch or smaller pieces
• Broccoli - I just put in a few pieces per family member - not a whole lot. Cut in small or thinner pieces
• Baby Bok Choy - this is a Chinese vegetable that is mild and is good for you (being that it's a dark leafy green). Buy just a couple 'bunches' then cut the end off so they are loose and rinse them
• Carrots and Celery - peel the carrot. Slice these so that they are thin, on the diagonal. I just add usually one rib of celery and one carrot. The celery is for flavor and the carrot is for color
• Bell pepper - I might use 1/4 of the pepper just for color (if I have red) and flavor - slice in thin strips

Those are the basic vegetables. Here are some more. Basically, you can use whatever is in your fridge - there's no rule:

• Asparagus - rinse and make 2" slices on the diagonal
• Kale - rinse and chop up (I've never used kale, but my neighbor does)
• Green beans or snap peas or snowpeas - rinse, take the strings off and slice on the diagonal. You can leave snap and snow peas whole too
• Broccoli slaw - I've stir-fried just the broccoli slaw without meat and it was good too
• whatever vegetable you like - just cut in slices (general rule). But, don't use potatoes or tomatoes or artichokes...lol

Technique:

1. Cut the chicken into thin slices first. I set the breast down so it's long from left to right, then start slicing into thin slices (1/4 inch or less). After the chicken is sliced, I cut the slices in half so they are more or less bite-sized. 
2. Put the chicken in a bowl and add a sprinkle of cornstarch - perhaps a spoonful, depending on how much chicken you have. Sprinkle salt, pepper (optional) and some soy sauce-just a sprinkle (optional). Mix it together with your fingers so all the chicken has the seasoning on it. Set aside
3. Cut your veggies. If you wanted to do this super quick, you can purchase pre-cut vegetables, but I don't recommend buying frozen vegetables or the frozen stir-fry mixes. I keep old pie tins handy and just cut the veggies and put them all together in the pie tin so they are ready to throw in to the pan. The exception is to keep the onions by themselves.
4. If you want to add extra flavor with garlic cloves, get a couple and slice and cut them up. You don't need to mince them - just slicing will suffice. Add the garlic to the plate you have your onions on. Those both will go in first.
5. When all your veggies are cut up, start heating up your pan. Turn the heat on high and let it heat up before you add the oil.
6. Add oil - you don't need a lot - perhaps about 2 nice tablespoons. Swish it around the pan.
7. Add the onions and garlic and stir it around and keep stirring so the garlic doesn't burn - before the garlic turns brown (within about 10-15 seconds of stirring the onions/garlic) add your chicken. You are going to use a spatula or wooden spoon and stir fry the chicken and onions until the chicken is almost done. 
8. When the chicken is almost done (it will be all white and will be a little firm) toss in all the cut up vegetables. Keep stir-frying...mix and stir it up. You want to keep everything moving... When the broccoli and carrots are cooked then it's pretty much done. (That's why you don't want to have the broccoli too big) You can add a sprinkling of salt and soy sauce now and stir it around before you plate it.

Serve with steamed rice (the Chinese use Cal-rose or short grain rice, which sticks together). 

I'll post tips on heating up steamed rice next... enjoy the stir-fry!

Ink it Pink

Sharpies are my favorite! Have been for a long time. They are supporting cancer research at City of Hope and donating $1 for every signature uploaded to their Sharpie Ink it Pink gallery until the end of October. You can also view others' signatures including those of celebs. Be creative!