Monday, June 8, 2015
Another journal page in my 9" x 12" mixed media journal. I shared the initial background in this post
It's the second page. I allowed to keep the cup as is -really because I didn't have much choice. And I'm fine with it. But just so you know-if you use spray inks, the colors will seep through no matter how many coats of paint or gesso you use over top. And some of the color will blend in with whatever you are painting over it too-which actually makes for some nice blending:)
That's coffee in my cup, because I am useless until I have had my first one when I get up! Linking to Bleubeard and Elizabeth for T Stands For Tuesday; along with Art Journal Journey (theme is masculine/feminine); Mix it Monthly (theme is the facial profile); Art Journal Every Day; Art it Friday-Show Your Face; and Paint Party Friday!
And now that the warm weather is here (at least for us in the Northern hemisphere) I am back to making more food on the grill along with lots of salads. So today I want to share with you this amazing Tuscan Bean Salad!
The recipe (which you can find at the end of this post) and all other recipes I've shared can also be found through links under the tab at the top just under my header.
I am scrambling to get this post up because as of now (Mon-late afternoon) we are expecting severe thunderstorms with wind , possible hail and believe it or not -a tornado warning! Yikes! So, I'm soon heading out to take down flower baskets and put away anything that might go with the wind. Also shutting down the computer once the thunder starts rolling in. Wishing everyone a great week ahead. Oh, and don't forget about the Summer of Color challenge which has begun. Working on my entry...are you?
" I like coffee because it gives me the illusion that I might be awake". Lewis Black
Tuscan Bean Salad
1 c barley 2 cans great northern beans (15.5 oz. ea.), drained and rinsed
2 cans garbanzo beans (15.5 oz. ea.), drained and rinsed 1/2 green and 1/2 red pepper, diced
1/2 bunch green onions, thinly sliced 1/2 c prepared sun dried tomatoes, chopped
1/3 c prepared basil pesto 1/3 c white wine vinegar 2 Tbsp. olive oil
3 Tbsp. Italian parsley, chopped salt and pepper
Bring barley and 2 1/2 c. salted water to a boil on high in lg. saucepan. Reduce heat to low and cook, stirring occasionally, 25 min or so. Drain; rinse with cold water. Combine all ingredients in a bowl then season to taste with salt and pepper. Makes 11 cups-a great, hearty, vegetarian salad to take to a picnic!