The theme for the exhibit at the Stoneworks Gallery First Friday art event this month was “Into the Blue,” and I wanted to do something different.
I could have submitted a blue painting, but that seemed boring. So I created this mostly orange painting with the word “BLUE” on it. That’s blue, right?
Stoneworks didn’t see it that way. They said they wouldn’t hang this piece because it isn’t blue in the traditional meaning of the word. In the end they did hang it in a corner near the door, where it was kind of by itself and away from all of the blue art.
The title of the painting is “There’s a Smartass in Every Crowd” and I priced it at $35,000 obo (or best offer). Surprisingly, no one bought it, so if you’re interested, let me know. I thought it was funny! If we don’t have humor and laughter, what’s left?
Here are a couple more images from the show, just so you can get an idea of how blue it really was.
On the theme of ‘blue,” I thought I’d share my recipe for Super-Healthy Blueberry Muffins with you.
These muffins are subtlely sweet and kind of heavy. They aren’t light and airy supermarket style muffins.
I start with hard red winter wheat berries and grind them into flour in my Vitamix. If you don’t have a high-speed blender or a flour mill, you can substitute two cups of whole wheat or brown rice flour. Or you can grind short grain brown rice into flour as a replacement for wheat.
Freshly-ground flour has a better flavor than flour that’s been sitting on the shelf.
Super-Healthy Blueberry Muffins
2 cups hard red winter wheat berries ground into flour, or 2 cups whole wheat flour
1 apple, grated (any type of apple you like)
1 tsp. fresh or dried grated orange peel
1 tsp. vanilla extract
1/4 to 1/3 cup raw sugar (optional, the muffins hold together better with it)
2 tsp. baking powder
Water, about 1 cup
1 to 1-1/2 cups fresh or frozen bluberries
Combine all of the ingredients except the blueberries in a bowl. Add enough water to make a batter than can be dropped by spoonfuls into a muffin pan. Fold in the blueberries last.
I bake these in a clay muffin pan, or use a nonstick muffin pan so you don’t need to spray it with oil.
Bake at 375 degrees for about 45-55 minutes, until the muffins are firm and their tops are golden brown. Let cool before removing them from the pan.
Makes 12 moist and hefty muffins.
What makes you laugh? Know any good jokes? I’d love to hear your thoughts in the comments section below.
May you maintain your sense of humor about life, laugh and smile every day, and find joy in all things!
Much love and appreciation,