Tag Archives: read

Kerfluffles Marshmallows

06 Thursday Sep 2012

Posted by in Cook, Read, Think

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I am not fickle when it comes to relationships; neither do I give up easily when facing a challenge. (Some call it stubborn, but I prefer “perseverant” or “focused.” “Endearingly single-minded” is also acceptable. ;) However, food and I are another matter. My fondness for cooking and baking has resulted in a series of love-’em-and-leave-’em relationships with any number of recipes. I have to make a deliberate effort to make the same dish twice, and it takes an exceptional recipe to make it into regular rotation (and on to this blog). When it comes to cooking, I am a shameless flirt.

But ever since a culinary adventure in early spring, my sugary affections have been surprisingly singular: handmade marshmallows. The more marshmallows I made, the more ideas I had for flavors and recipe improvements. The more I shared the marshmallow bounty with friends, the more requests I got. Most importantly, I was having fun! So after making over a hundred dozen little cubes of fluffy goodness, I am happy to introduce my new business venture: Kerfluffles Marshmallows.

Double Dutch Chocolate Kerfluffles

Handmade marshmallows are nothing like the dry, rubbery version from the supermarket. They are more tender, fluffy, and flavorful. They are sweet without being cloying, and they have a texture that makes very serious grown-ups giggle out loud. If you’ve followed my blog for long, you know all-natural cooking is a way of life for me. Kerfluffles Marshmallows are also all-natural, made with the highest quality ingredients, and free of gluten, dairy, preservatives, dyes, and colors. The flavors never come from concentrated extracts, only real ingredients like vanilla bean, cocoa, fresh citrus, and espresso.

I just launched my Kerfluffles Kickstarter*, and I’d love it if you would stop by, watch the video, and read more about yummy flavors like Vanilla Bean, Double Dutch Chocolate, Mocha Chip, Orange Dreamsicle, and Lemon Meringue. If it sounds like something you would enjoy, please consider supporting my Kickstarter and getting some delicious marshmallows for yourself. After I meet my Kickstarter goal, I will open for business at kerflufflesmarshmallows.com on October 15th.

Ginger Peach Kerfluffles

For me, this is another step in making the most of today and taking joy in every moment. I am excited, but also peaceful. No matter what, this is a step forward, and every step I take safe in the arms of God and family is already a victory. Whether you ever try a marshmallow, I appreciate getting to share another piece of this journey with you. :)

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*For those of you new to kickstarter.com, it’s a sort of grassroots funding platform where people interested in starting a creative project can take pre-orders to help fund their project. In exchange for financial support, project backers get all sorts of exclusive rewards. Mine include several different t-shirts and LOTS of yummy marshmallows, including the chance to make your own custom flavor. It’s basically a vote of confidence, saying you believe in Kerfluffles Marshmallows as a business and are willing to help support it right from the start.

Caramel Apple Butter

08 Tuesday May 2012

Posted by in Cook, Read

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Making apple butter has become a fun Mother’s Day tradition for me, a yummy homemade gift to share not only with Mom, but also with several close friends who consistently bless me in my own beautiful, complicated parenting journey. This year I decided to spice things up a little bit by making a variation of one of my all-time favorite flavors, caramel apple.

The inspiration for this recipe came from one in Paul Virant’s fantastic cookbook, The Preservation Kitchen. His Caramel Apple Jam is a savory shredded apple preserve, flavored with thyme and black pepper, but it begins the same way: by making a deep amber, intensely apple caramel. There we parted ways, as I added chopped apples, cinnamon, clove, and nutmeg, then reduced and blended the mixture into tangy, sweet fruit butter.

Caramel Apple Butter contains the same amount of sugar and apple juice as traditional apple butter, but the caramelization process brings out the warmth of both. The results are thick and velvety, equally at home slathered on a ginger scone or a grilled turkey and cheese sandwich. I love apple butter on pancakes or cheddar biscuits, and it makes a beautiful sauce for roasted pork loin when added to the pan juices with a bit of grainy mustard.

A note: this cooking process is not one that lends itself to multi-tasking; although not complex, it requires some time and attention. Because making caramel involves hot sugar, this also isn’t a good time to invite little ones into the kitchen. Canning preserves is an ideal late Sunday afternoon activity, just right for when the house is quiet, everyone is absorbed in their own tasks, and the kitchen is otherwise empty. I love this hour of productive peace, with nothing more urgent to do than stir caramel and enjoy the fragrance of warm apples. Because I am a kitchen romantic, I also like to think that a little of my calm and focus seeps into what I am cooking, and what mom couldn’t use more of those?

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Caramel Apple Butter
makes 8 calm and focused half-pint jars

12 sweet-tart apples, preferably Pink Lady, peeled, cored, and chopped into 1/2″ chunks (can substitute Cripp’s Pink, Honeycrisp, Ambrosia, or Fuji apples)
2 1/2 c. granulated sugar
2 Tbsp. water
4 c. whole-pressed, unsweetened apple juice or cider (I like Simply Apple or Mott’s Natural)
1 tsp. kosher or coarse sea salt or 1/2 tsp. fine salt
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. freshly ground nutmeg

8 half-pint jars with metal bands and rubber-sealed lids (like these)
canning supplies as specified in recipe, including pan, tongs, and funnel

Use a large, deep, wide-bottomed pan, preferably with rounded sides. Stir together sugar and water until sugar resembles wet sand, then cook over medium-high heat until sugar begins to melt, about 6-8 minutes. Do not stir or swirl pan during this stage, just watch. (Movement will cause the sugar to crystallize further and make big lumps. Trust me on this one: don’t leave the kitchen because it’s important you start stirring as soon as it begins to melt, but be your best, most patient self until then and don’t touch! :)

The sugar will turn crispy and crackly, then finally begin to ooze into a pale brown syrup at the edges. Once this happens, begin stirring with a wooden spoon, and continue to stir as the sugar melts completely. Once all the granules are dissolved, allow sugar to caramelize another 5-7 minutes, until it’s deep, dark amber in color and smells rich and nutty. Do not taste or touch it, as hot sugar burns are very painful.

Once the sugar is caramelized, remove it from the heat and stand back a bit as you pour in the apple juice. Once your caramel geyser quits bubbling and frothing enough to safely approach, return it to the heat and stir. The caramel will have crystallized into a solid lump in the bottom of the pan, but patient stirring will help it dissolve again. Continue stirring constantly as the apple juice caramel simmers and reduces by half, about fifteen minutes. Add the salt and ground spices and stir another minute or two to thoroughly combine.

Once the spiced apple caramel has thickened, it’s time to add the fruit. (Quick tip: For practicality’s sake, I often peel, core, and chop the apples the night before, toss them with the juice of a lemon, and then refrigerate until ready to use.) Stir in the apples and cover until it comes to a boil, then simmer uncovered for 30-40 minutes, until apples are very tender and liquid has further reduced.

While apples are cooking, use a water-bath canning pan to immerse eight half-pint jars in water and heat for ten minutes. (I use a 21 1/2-quart pan and rack, available for less than $20. I also use a set of silicone-lined jar tongs and a wide-mouth funnel, available individually or as part of a set.) This heats the jars enough that the hot apple butter won’t crack the glass.

When the apples are finished cooking/reducing, turn off the heat, and use an immersion blender on its highest setting to process the preserves until completely smooth. (As I explain in these recipe notes, I love my inexpensive immersion blender. If you don’t have one, you can process your apple butter in batches in a traditional blender.)

Once blended smooth, use a funnel to fill heated, dried jars, leaving 1/2″ of space at the top of each jar. Screw on the bands and lids, then process your jars by immersing in boiling water bath for ten minutes. Remove the sealed, processed jars to allow them to cool. When the lids make a popping sound, you know they’re sealed tight. Unopened jars of apple butter can be stored at room temperature for up to six months, but they should be refrigerated after opening. If a jar doesn’t seal after processing and cooling, the apple butter is fine, but it should only be kept in the refrigerator.

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P.S. — If you want a little more apple butter inspiration, check out my recipe for Apple Butter Cupcakes with Caramel Frosting. Yum! :)

Bond. James Bond.

05 Saturday May 2012

Posted by in Make, Read

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My book reviews usually trend toward papercrafting and multimedia collage, with a healthy dose of whimsy thrown in for fun. Depending on your point of view, Mini Weapons of Mass Destruction 2: Build A Secret Agent Arsenal could be said to combine all three. Regardless of its genre, it has kept my 15-year-old son and I occupied and inspired for many afternoons.

Imagine Macgyver and James Bond trapped in an office supply store, and you have a good idea of the projects featured in Mini Weapons 2. The projects require a selection of cannibalized office supply parts (ballpoint pen housings, disassembled binder clips, empty glue stick tubes, and mechanical pencil innards, to name a few), held together with liberal amounts of hot glue and duct tape.

As if that wasn’t cool enough, author John Austin also calls for a variety of candies and their packaging, ranging from Mentos gum containers (ammo clips) to Altoids tins (catapult housings). All the book’s directions are detailed and easy to follow, and every step features a full-scale diagram to be sure you understand steps like “disassemble a plastic ballpoint pen by removing the tip and ink cartridge.”

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The mom in me appreciates that we have such an entertaining way to re-use all the flotsam of everyday life, from orphaned pen caps to empty tape dispensers. The dried-out highlighter that used to go in the trash now gets harvested for parts: its housing is the Golden Gun barrel, and its cap becomes the sight on a Shark with Laser Beam. How can you resist a book that reminds you to save the cap of your used glue stick for a Q-tip blowgun?

Our most recent creation is a candy-calliber PPK that fires balloon-propelled Tic-Tac ammo at distances of up to eight feet. (Not exactly deadly force, but enough to fuel energetic gun fights that send candy flying and our toy poodle scurrying for cover.) The picture below, taken mid-assembly, gives you a good idea of the sort of items used. Right now, we are saving up pieces for the Rubber Band Derringer and a mini-Bowler Hat Launcher that would make Oddjob proud. If we don’t have all the supplies needed, a quick trip to the dollar store always suffices, but we try to use what we have on hand as much as possible.

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Life carries some weighty responsibilities, and there always seems to be another load of dishes to wash and another errand to run. But I say, if you’re too busy to build a watch that fires paper darts, then it’s time for some re-prioritizing. :)

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(Mini Weapons of Mass Destruction 2: Build A Secret Agent Arsenal; Chicago Review Press: 2011; ISBN 978-1569767160)

Paper plum blossoms

02 Friday Mar 2012

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Usually, surviving February merits a celebratory rush of energetic, brightly colored projects in the studio. But it has been so unseasonably warm and mild this winter, I don’t feel quite the same urgency about ushering in springtime. I wore shorts the last week of February, and the weather is already playing its April games, revolving between sunny 70′s and thunderstorms. Tornado season also seems to have arrived earlier, much to my children’s chagrin. (There are only so many times you can make a game out of doing your schoolwork in the downstairs hall closet by flashlight.)

However, the last few weeks have felt distinctly February when it comes to matters of the heart, and this paper craft seemed the perfect fit: hopeful, but fragile. The blooms and leaves are made from pieces of a coffee filter. I folded and watercolored the small shapes, then glued them in place on a tree branch. (That’s twice now our Bradford pear tree has done something useful — pretty sure that’s a record.)

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This is another project from Margaret Van Sicklen’s fantastic Modern Paper Crafts. Like the pleated paper bowl I made from the same book, this also required some complex paper folding and a delicate-but-determined touch. I found the leaves much simpler to make than the blossoms, but the instructions were clear and detailed enough to get me through it without frustration. And the nice thing about a paper craft with coffee filters is that your raw materials only cost a few cents, so it’s no great loss if (when) you have to start over.

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Watercoloring the blossoms and leaves also required a gentle hand, but I love the effect gained as the paint bleeds into the fibers of the filter. I used to make watercolor coffee filter art with my kids when they were little, so this was a sweet reminder of those early homeschool years. My son and daughter are more complicated creatures now, but we all still revel in doing art together.

In the end, that is what my plum blossoms speak to: fondness and nostalgia for a more innocent time, determination to get through winter’s challenges together, and growing hope for the future. I think that’s a pretty good way to end February.

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Just Granola

29 Wednesday Feb 2012

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Granola can be tricky. It is one of those foods that cries out to be made from scratch, but there are so many variations and ingredients out there. I have tried at least a dozen recipes over the years, but I never made any of them more than once. One version had so many seeds, I felt like I was at a bird feeder instead of the breakfast table; the next had enough sugar to qualify as dessert. Then there’s the whole food allergy issue, which leaves me without many dried fruit options. (Almost all dried fruit is sulphured, meaning sulfites are added to help with the preservation process. It’s not really very hard to decide between breathing and eating dried apricots, but it does limit my granola options pretty mightily.)

After so many granola misfires, I finally narrowed down my requirements. I don’t expect my granola to be a portable superfood, substantial enough to nourish me on a three-day hike. I don’t want a multi-tasker — I’m not planning to add it to anything except milk and yogurt. No flax, no wheat germ, no goji berries, no exotic spices. I want something simple, crunchy, toasted, a little sweet, a little salty… just granola.

I think I finally found my recipe this time. It’s from Brunch! by Gale Gand and Christie Matheson. To show you how serious I am, I resisted most of my usual recipe-fiddling ways. I only made two substitutions: dried cherries instead of dried cranberries and clementine juice instead of plain orange. I resolutely kept the door of the spice cabinet closed, and I even measured out my ingredients instead of eyeballing it. My self-restraint was amply rewarded with every simple, tasty bite.

I don’t judge, though. If you are of the fancy granola ilk, more power to you. This recipe could easily handle the addition of cinnamon, ginger, or cardamom, and you could substitute banana chips or raisins for the dried berries. If you crave more texture, try some sesame seeds or sunflower kernels with your chopped almonds. After it cools, add a big handful of chocolate or peanut butter chips, and you’ve got something a little more indulgent that would be a great topping for fruit crisp or ice cream.

To show you how accepting I am, I got a little extravagant with the photos and made a parfait with layers of granola, vanilla Greek yogurt, and orange blossom honey. But between you and me, I gave that one to my daughter to eat. I’ll take mine plain — just granola, please.

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Almond Granola
makes about seven cups

1/2 c. honey
1/2 c. real maple syrup (not corn-based pancake syrup)
1/4 c. fresh-squeezed orange juice
3 Tbsp. unsalted butter
1 tsp. almond extract
4 c. old-fashioned rolled oats (not instant or quick cook)
3/4 c. unsweetened shredded coconut (preferably unsulphured)
1 c. chopped almonds
1 tsp. sea salt
1 c. sweetened dried cherries or cranberries

Oven 325F. Combine honey, maple syrup, orange juice, butter, and almond extract in a saucepan and heat over medium heat until butter melts and ingredients come to a boil. Immediately reduce heat and simmer for about five minutes, stirring often, until mixture is slightly thickened.

Meanwhile, mix oats, coconut, almonds, and salt in a large mixing bowl. Pour the hot honey mixture over the oats and stir well to coat thoroughly, then spread evenly on a parchment-lined, rimmed baking sheet. Bake for 15 minutes, stirring once. Add dried fruit, stir to combine, then bake for 20 minutes more, stirring a few more times to be sure granola browns evenly. Remove from oven and let cool completely. Break into smaller pieces and store in airtight container for up to two weeks. Can also be frozen for up to a month.

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Pear and Marzipan Pastries

23 Thursday Feb 2012

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I am a little bit obsessed with brunch lately. Brunch has a lot going for it, to my mind. As a confirmed night owl, I am all for breakfast at noon, and inviting people over for brunch feels so much more do-able than homemade waffles for a crowd at 8 AM. Brunch is casual enough to remove the pressure associated with such portentous words as “dinner party,” yet it is still event enough to merit a few new recipes.

For me, brunch is about balance: breakfast and lunch, savory and sweet. This recipe is the perfect brunch candidate in the sweet category. The combination of buttery pastry, tender pears, and the richness of almond paste was inspired by a recipe from Gale Gand’s cookbook Brunch!. If you are joining me on the brunch bandwagon, her recipes are a good companion to have along for the ride. The one caveat might be that she has been an acclaimed pastry chef for so long, she’s a teensy bit out of touch with how things operate in a regular kitchen. (God bless her, it’s not her fault she hasn’t purchased puff pastry from a store in twenty years.)

I have no problem changing ingredients and ratios as I see fit, though; hence the recipe below, which I adjusted in several ways to tame the cloying sweetness of the original. Although a natural for breakfast, these charming little pastry parcels also make an indulgent dessert for a weeknight supper. They take very little time to put together, the most arduous task being peeling and coring a couple of pears. You can use marzipan and almond paste interchangeably here, depending on your preference and pantry. (See the Chewy Almond Macaroon recipe notes for more about both.) I also wouldn’t be opposed to finishing with a drizzle of creme fraiche — but then, would I ever? :)

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Pear and Marzipan Pastries
makes six

14 oz. all-butter puff pastry (one sheet, thawed overnight in refrigerator if frozen)
4 oz. marzipan or almond paste (I use Odense)
1/4 c. cream cheese, softened
2 Tbsp. sour cream (preferably all-natural)
1/4 c. cinnamon sugar (I make mine in batches of 1/2 c. granulated sugar + 1 Tbsp. ground cinnamon)
1 tsp. fresh lemon juice
1/4 tsp. salt
2 ripe pears, peeled, cored, and sliced into about 18 wedges
a dash of freshly grated nutmeg
1 egg
coarse sugar (optional)

Oven 425F. Cut the puff pastry sheet into six squares of about equal size and arrange on parchment-lined baking sheet. Slice the marzipan into six equal portions, then shape each portion into a disc about 2″ wide and 1/2″ thick, and place one disc in the center of each pastry square. In a small mixing bowl, thoroughly whisk together cream cheese, sour cream, lemon juice, salt, and 3 tablespoons of the cinnamon sugar. Place a generous dollop on top of each marzipan round. Top the cream on each pastry with three overlapping wedges of pear, then sprinkle the tops of the pears with the remaining 1 tablespoon of cinnamon sugar and a sprinkling of freshly grated nutmeg.

Carefully gather the four corners of each pastry together at the top and twist them together to form a little parcel with a pastry topknot in the center. (Be sure to press the corners together well enough that they won’t come apart during baking.) Beat the egg in a small bowl, then brush the tops of each pastry lightly with the egg wash. Sprinkle on coarse sugar if desired, then bake for 25-30 minutes, until pastries are puffed and golden. Transfer immediately to cooling rack and allow to cool before eating.

These are fantastic warm from the oven or room temperature. They don’t reheat well, however, so eat them within a day of baking. (That’s not meant as a challenge. ;)

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Pleated paper bowl

18 Saturday Feb 2012

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While most people window-shop for clothes or browse the electronics aisle, I stare at racks of art paper. Our local Paper Source store has a dozen rainbow rows of handmade papers, with patterns ranging from candy-colored stripes to watercolor waves. Just the sight of all those deckled edges is enough to make me want to squeal a little. :)

When they stocked some gorgeous new handmade Lokta, I knew it merited a special project. Lokta is a paper made in Nepal from the bark of the Lokta bush, and the strength of the fibers combined with the light weight mean it folds beautifully. There is also something undeniably romantic about folding paper that was crafted in the heights of the Himalayas. I chose a sheet printed with delicate butter yellow and white chrysanthemums on gold stems, layered over a pale aqua background.

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I wanted a project that would really showcase the paper, and my mind immediately went to the piece featured on the cover of Modern Paper Crafts, one of my favorite additions to my art book collection last year. The title features sections on folding, scoring, cutting, pleating, and recycling paper, and this pleated paper bowl was one of the highlights for me.

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I like to practice intricate paper crafts on more pedestrian paper before I attempt the real thing. Because a lot of this project was about perfecting the pleating technique, it made sense to take the time for a dry run and get my hands used to the folding and scoring motions. I made my test bowl from some Alice in Wonderland scrapbooking paper, twice the size of the final 6″-square Lokta bowl I had planned.

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If you examine the underside of the paper, you can see how the base and sides are formed. It required a lot of precise folding, but after one of those weeks that tested me both emotionally and physically, it was a joy to put on some ridiculously upbeat music and lose myself for a focused, rewarding half hour. Forming the final shape took some time, and I am definitely glad I tried it first before attempting it on more expensive, one-of-a-kind paper.

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Other than doubling the Lokta so both sides would be patterned, the second bowl was just a smaller version of the first. It went a little faster at the final stages because I knew what to expect and I was so excited to see the finished product. It made me excited to try out a few other projects that I have had my eye on from the same book. I think I saw a piece of paper with clouds and cranes that would work perfectly… ;)

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(Modern Paper Crafts; STC Craft: 2011; ISBN 1584798661)

Origami Photo Cube

10 Friday Feb 2012

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Remember the ubiquitous 1970s acrylic photo cube? It had a clear plastic outer layer and a spongy cube in the center, between which you could slide five of your favorite snapshots for fashionable, easy display. My grandparents had one in their living room, and I remember twirling it from one side to the next to look at the pictures over and over again, as if they might change on the next turn.

My favorite photo in the cube was of my grandpa and I: he resplendent in a silvery blue leisure suit, I perched on his lap in my favorite Snoopy shirt. He was a gentle, charming man with brilliant white hair and thick-rimmed glasses, and I was a preschooler with blonde ringlets and a ready, crooked smile. He loved to tell cheesy jokes, and I loved to hear them… we were a good match.

Twenty years later, at his passing, I found the same photo cube sitting on the side table. The colors in the picture were faded to shades of green and umber, but he was still there, with the same smiling, twinkling eyes. I wish I had kept that photo cube; I wish I had known things like that would matter so much more some day.

I couldn’t help but feel nostalgic when I saw a photo cube project in Trash Origami. Unlike the original, this one is made entirely of paper, but it is the same concept. In the origami version, the inner structure of the cube is formed from six photo-size pieces of thick paper — I opted for cardstock scraps, but you could easily use old postcards. A few simple folds layer them together without any adhesive.

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The cube’s outer layer is made from folded photographs which serve to lock the structure in place. I used 4″x6″ prints from our visit to a San Diego botanical garden this fall. I thought it would make for a welcome bright spot in the midst of my husband’s thoroughly taupe cubicle. I love the variety of textures and colors the plants provide, but the cube could just as easily display snapshots of a new baby, honeymoon pics of the newlyweds, or photos of you and your sweetheart for a custom valentine.

Best of all, it could even preserve a moment of laughter shared between grandfather and granddaughter. And although some day soon the clothes in the pictures and the technology used to capture them will again be obsolete, the memories never will. These jokes are for you, Daddy R.E. :)

Two atoms are walking along when one suddenly says to the other, “I’ve just lost one of my electrons!”
“Are you sure?” asks his buddy.
“Yes,” replies the first atom. “I’m positive.”

How do you make a Venetian blind?
Poke him in the eye.

What do you call a fish without eyes?
A fsh.

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Cheer up

17 Tuesday Jan 2012

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With a bad cold making the rounds in our house, my family has been in need of comfort and cheer. For my husband, I made amberjack poached in red curry and coconut milk, full of ginger and chili, then we settled in for a marathon of the original Star Wars trilogy. (first theater release version, thank you very much — I’ll have none of that CGI-rendered Jabba the Hut ;)

Spoiling my teenage son/confirmed chocoholic is just a matter of baking the fudgiest recipe I can find and tucking him in with a big fleece blanket still warm from the dryer. For my daughter, it’s a cup of Sleepytime tea with honey and plenty of lemon, and some sort of little artsy gift to make her smile, like this blooming flower card.

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The inner flower is the same size as the base, but the petals are carefully folded and each one tucked under the next to create a cute pop-up effect. I glued two sheets of printed paper back-to-back to get the patterns I wanted, but you could save time by using double-sided cardstock. I like that peek of the inner message as it opens.

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The template for this charming little bloom comes from one of my favorite papercrafting books, Papercrafting in No Time by Clare Youngs. There are fifty creative, appealing projects in the book, and while “in No Time” is a bit of a stretch for some of the more complex pieces, they are worth the effort. You’re certainly not limited to the included instructions either — I have re-purposed several templates to create a whole new set of paper art. Definitely on the Cut-and-Paste Club reading list. :)

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Wax on, wax off

12 Thursday Jan 2012

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When I first saw encaustic artwork years ago, I was immediately infatuated. I love the way the layers of wax bring depth and texture, and you can embed almost any multimedia object in it. However, it seemed too complex and cost-prohibitive to even consider trying. There was also the space-planning issue. At the time, my “studio” consisted of a table in the corner of our master bedroom, and it would have required some drastic changes to make room for all the encaustics materials. There were only two items left in the room that could be exchanged for more art workspace; since I was fairly accustomed to sleeping in a bed and also pretty attached to my husband, I opted to put my adventures in wax painting on hold.

Fast forward eight years, and a lot has changed. (not on the husband front — I mean space-wise :) I actually have my own room in the house devoted to creating art, and the price of encaustic art supplies has decreased as the medium’s popularity has grown. When I realized that I could use an electric griddle in place of a more specialized (read: expensive) heated palette to melt the wax/resin mixture, I decided to take the leap.

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If you’ve read more than a post or two on this blog, then I bet you can guess my next step: I went looking for a book to find out more. Patricia Seggebruch is one of the first wax artists I encountered years ago, and her newest book, Encaustic Mixed Media: Innovative Techniques and Surfaces for Working With Wax, was a great starting point. Over the past few years, she experimented with a variety of techniques and media beyond traditional applications, and her enthusiasm about her discoveries is definitely contagious.

I decided to start small, a 4″-square collage with watercolor, paper, wax, and tiny beads. “A thousand sugar stars” felt like the perfect title for a piece of art created on the heels of weeks of late-night holiday baking. I scattered coarse salt over the wet watercolor sky to create crystalline stars, then added a paper landscape in the foreground. Next I painted on a few layers of wax and sprinkled on some royal blue and pale pearl glass seed beads.

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Although I find encaustics a generally peaceful pursuit, I have to admit there is something slightly invigorating about holding a paintbrush full of molten wax in one hand and a heat gun in the other. ;) Fortunately I have asbestos hands from years of cooking and baking. I’ve started experimenting with the addition of fabric pieces to the background collages, and I love the saturated, translucent quality the wax gives to textiles. Stay tuned. :)

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(North Light Books: 2011; ISBN 978-1440308703)

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