My eyes have never seen a stranger time than this. The spreading of a virus around the world, resulting in death, illness, fear, quarantine for some, and isolation for those at risk. My art journal has always been my favorite way of expressing my feelings. I found this beautiful image in the magazine #Daphnesdiary and was inspired to do the following: I used texture modeling paste, watercolor, and clear gesso on the background. In the end, it doesn’t show very much. The image was too large, which resulted in me cutting off her boots. It seemed fitting to our current times to place them by the door. John Prine died yesterday due to complications of Covid-19, as have thousands of others. The line down her face appears like tears, representing these times of sadness.
1/2 Red Onion
1 1/2 T Coconut Oil
1 cup fresh mushrooms
1 tsp sea salt
1 cup sliced zucchini or cucumber
1 cup fresh asparagus snapped into 1 1/2 inch pieces
1/1/2 T Apple Cider Vinegar
1 T Olive Oil
3 cups fresh Spinach
1/2 cup feta cheese or goat cheese
1 cup brown rice
Cook brown rice in sauce pan for 25-30 minutes.
Saute sliced red onion 5 minutes until clear in color in frying pan.
Add sliced mushrooms, zucchini (or cucumbers), fresh asparagus pieces and sea salt.
Add 1 1/2 T Apple Cider Vinegar.
Saute another 8 minutes.
Turn off heat and add 1T Olive Oil.
Keep on low heat until brown rice is finished.
Put 3 cups of fresh spinach in a large bowl.
Pour warm vegetables over spinach and add feta cheese and pepper.
Plate brown rice and salad.
ENJOY!!! This recipe makes enough for 3 meals.