The Colors of Spring

 Hi there! Happy new week to all. What have you been up to lately-new art materials or projects? travel plans? new recipes? All of the above for me :) And I will start with a new recipe that is absolutely delicious and good for you ( I also had a bit of photoshop play (like the photo above) with the original image:

                                  Chickpea and Vegetable Tagine  (recipe at end of post)
 A few more photoshop images:

                                                   Food IS art!

 On a rainy afternoon recently I spent time making lots of die cuts to use in future projects:

 for my T Stands for Tuesday gals-that huge pink container on the right is my water bottle :)

Some cards and envies:

 Inspiration from a color challenge at the Simon Wed. Challenge Blog:

 and also these challenges: Altenew; the Simon Monday Challenge (Splash It On); and Work It Wednesday (Spring).

 Card details:

Products: white card stock, Simon Says Stamp Dot Scallop Border Die, Altenew Painted Flowers Set, Our Daily Bread Designs Wishing Words stamps and die, assorted Archival inkpads, Dylusions Black Marble Spray Ink.

Products: white card stock, Altenew Floral Shadow stamp set, Distress Oxide inks in Broken China and Worn Lipstick (also on the envies), Archival inks in Buttercup, Leaf Green, Jet Black, Simon Says Stamp assorted Moonshine Sequins.

For Art Journal Journey (theme this month is Magical Mystery Tour), and Paint Party Friday I have my May calendar spreads completed.

  Have a super week! I will be unplugged and at the beach with my friends over the weekend but will get back to visiting anyone I missed during that time once I'm back.

      " The less judgement the more curiosity, and the more curiosity the more creativity." 
                                                                           Michael Ray


                                     Chickpea and Vegetable Tagine 

1 Tbsp. olive oil       1 tsp. ground coriander        1/2 tsp. ground turmeric

1 c. chopped onion    1/2 tsp. kosher salt      1 tsp. ground cumin 

1/2 tsp. ground cinnamon      1/4 tsp. ground pepper    4 garlic cloves, chopped

1 15 oz. can chickpeas, rinsed and drained        1/2-1 cup of grape tomatoes, halved

1 medium zucchini halved lengthwise and thinly sliced

 Add oil to large heated pan. Add onion, sauté 4 min. Add cumin, coriander, cinnamon, turmeric and garlic. Cook 1 minute, stirring constantly. Add tomatoes and cook 4 minutes. Add chickpeas and zucchini. Cover, reduce heat and cook on med. to low heat 20 min. Stir in 1/2 tsp. salt and 1/4 tsp. pepper.  Serves 4 -6. This is also great in a wrap!