Art Experimentation

I recently finished this page of doodles that I wanted to turn into some bookmarks for the stacks of books I’ve been ordering at a time from the library. I’m trying to get through my “to read” list on Goodreads, yet it keeps growing instead of shrinking.

Doodling got me wanting to do some painting, but not just regular painting. That’s where the experiments started. I began with this painting, but quickly decided I wasn’t going to be able to cover the pencil lines any time soon, so I abandoned that canvas and started another.

The bottom layer worked out pretty well, though a little sloppier than I would’ve liked. But that wasn’t going to matter if my idea worked out.

Spoiler alert, it didn’t. I was going to try punch needle on the painted canvas, but it didn’t work out the way I had hoped. It’s ok, though. That’s the point of experimenting. And now I have a couple canvases that I can dismantle and turn into something else. Super excited to do more experimenting.

Vegan Baking

Recently, through some self-experimentation, I discovered that my body does not like dairy. Which is pretty bad, because I kind of love dairy. And have a really tough time not eating it, despite knowing it will give me a rash and an upset stomach. So I have spent way too many nights up late browsing Pinterest to find recipes for my favorite foods that have been veganized.

Our first find was this vegan cherry-filled chocolate cake the six-year-old helped me make for his dad’s birthday. I actually used the vegan chocolate cupcake recipe in Rosanaa Pansino’s Baking All Year Round, just split into two round cake pans instead of a cupcake tin. I typically bake without eggs anyway, because I don’t tend to like to eat eggs and never had them on hand for baking in college. Flaxseed meal mixed 1:3 with water is my preferred “egg” anytime it’s called for in a recipe. And, since I already quit drinking cow milk and only ever have almond on hand, that’s not much of a change either.

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Happy pi day!

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One thing I had seen a lot in vegan recipes but had not yet tried was avocado in chocolate things. So, for Pi day, I made this chocolate pie from coconut milk, avocados, and those new “allergen free” chocolate chips by Tollhouse, with this crust that I just baked at 350 for about 20 minutes. I’m also a big fan of the chocolate chips by Enjoy Life, and I’ve found that Trader Joe’s semisweet chocolate chips also are dairy-free.

For my birthday, I want tres leches cake. Problem is, there are literally no vegan bakeries around here that make them. Or at least none that list it on their website. So I had to resort to making my own from this recipe which was really good (though I did substitute almond milk for the soy milk since I don’t keep soy milk on hand and had to start the process at about 8am and didn’t want to run to the store). Best find of this recipe was the So Delicious Coco whip, right next to the Cool Whip in the freezer section. I didn’t have time to get the coconut cream and refrigerate it overnight to make my own whipped cream, so that was a handy solution.

Most recently, I’ve tried this tomato soup recipe (which even the six-year-old approved of) with this grilled cheese recipe made with the white bean option and my usual staple of Julia Child’s white sandwich bread. Wins all around. Not necessarily sure if the “grilled cheese” really passes as a grilled cheese or not, but it’s delicious nonetheless.

Sometimes I manage to get something great, sometimes it’s a dud. But all of these recipes worked amazingly, so I’ll keep trying more to find what’s good and what’s not.


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