A Little Summer Break From Posting

  As summer is going so quickly I have decided to make this my last post for a bit while I take in summer fun and festivities with my family and friends. After this week I am going to limit computer time and even art time. There is art and music and food to share here right now though so let's get to it shall we?

 It is "T Stands for Tuesday" with Bleubeard and Elizabeth once again. Last week I mentioned celebrating Bastille Day a bit. It didn't end there. Soon after I posted I got a call from my Mom who put together a little impromtu fête to celebrate in total French style! Being it was a work day it was just she and I and her friend Elizabeth and son Geza. Elizabeth lived in Paris some years ago and always said it was the best times in her life. Yes, I indulged and enjoyed every  sip and bite of our celebration:

  French music was playing whilst we enjoyed baguette slices, croissants, French cheeses and crackers, paté, fruits and bien sur le vin français  -tchin! tchin! (My Mom's in the middle in the bottom right photo).

 I made two more newer summer foods this past week that I'd like to share:

 Black Bean Cakes . These were very easy to make and have great flavor (think cumin and coriander)! I make a batch and freeze some to make for myself when hubby is having meat.
         (RECIPE AT END OF POST)

    Tuscan Bean Salad-I could live on this!! Another vegetarian meal and hearty enough to be the main dish. This recipe makes a lot so you may want to halve the ingredients.
       (RECIPE AT END OF POST)




  I couldn't get this song out of my head lately so I thought I should get it on paper-in my journal. Of course I'm sharing the song along with the art :)

 

   I started on a page that already had yellow green paint on  along with some spattered green ink spray. I scraped yellow, pink and orange acrylic paints across the top to create the sunset sky. In keeping with using my gelli printed papers as in last week's pg. I tore strips and glued them at the bottom then loosely drew some waves with a crayon. Boat and sails also cut from printed papers. Words and boat outlined with a charcoal pencil and smudged a bit. Linking to Mix It Monthly for the theme of "boat/sailboat", the Simon Monday Challenge blog (theme is "hot fun in the summertime"), Art Journal Every Day and Paint Party Friday. A bientôt mes amis!

" We should not forget to enjoy the experience of daily creativity, whatever that may entail."   Diane Carter

                                                         Black Bean Cakes (makes 4)

 2 Tbsp. Smart Balance Butter ;divided        1/2 c. finely chopped onion   1 Tbsp. minced garlic

 3/4 tsp. ground cumin       1/2 tsp. salt      1/2 tsp. ground coriander    1/2 tsp. crushed red pepper

 1/4 tsp. ground black pepper     1/4 c. panko breadcrumbs      2 lg. eggs, slightly beaten

 1 14.5 oz can unsalted black beans,rinsed and drained     1 Tbsp. lime juice

  Heat a med. skillet over med. heat. Swirl in 1 Tbsp. butter and when melted add onion and garlic. Cook 4 min. Stir in the cumin, salt, coriander, red pepper and black pepper;cook 30 seconds. Remove from heat; stir in the panko and lime juice. Place beans in a bowl and coarsely mash with a fork. Stir in eggs. Stir in onion mixture. Divide into 4 portions and gently shape into patties. Heat a pan over med/high heat and add remaining Tbsp. butter. Add patties to pan and cook 3 min. each side until browned. Tip- do not try to flip them before browning as they are a bit delicate at first and may fall apart a bit.

                                                    Tuscan Bean Salad (makes 10 cups)

 1 c. barley      2 cans great northern beans, 1 can garbanzo beans, and canellini beans(approx. 15.5 oz ea.)

 1/2 green, 1/2 red pepper-1/4 inch diced            1/2 bunch green onions,thinly sliced

 1/2 c.  sundried tomatoes,chopped       1/3 c. prepared basil pesto    1/3 c. white wine vinegar

 3 Tbsp. Italian parsley ,chopped    2 Tbsp. olive oil        salt and pepper

  Bring barley and 2 1/2 c. salted water to a boil on high in lg. saucepan. Reduce heat to low; cook,stirring occasionally, about 25 min. Drain, rinse with cold water. Rinse and drain beans then put in a large bowl with remaining ingredients. Season to taste with salt and pepper.