Podocarpus

Our backyard was filled with about 18 trees, far too many for the allotted size.  We had 5 trees removed and the remaining pruned backed.  Eventually all but 2 will be removed, roots dug out, stumps ground down.  I don’t know what this guy was thinking when he put in all these trees – I had neighbors I didn’t even know I have stop to tell me how much nicer it looked and they had “told” him he was putting in far too many.  We can actually see the sky at night!

That said, after the crepe myrtle, I moved onto the podocarpus, which are rather lovely or ugly trees, depending on my mood!  For now,  I’m just doing simple things – not that these leaves were simple.  The leaves of the podocarpus in our yard have leaves that grow in clumps, rather like bamboo in shape, but totally not bamboo.  Still, the leaves may be painted with the tip of the brush, a bit of downward pressure, and then a rise to complete the shape.

I tried to paint around highlit areas – making a leaf or leaf shapes with green, and then working toward the darker areas.

I keep forgetting what a challenge watercolor can be, but it makes me so happy to do it, whether or not I am especially successful!

“Don’t Fence Me In”

Such a classical song from the 40s by Bing Crosby and the Andrews Sisters.  There are versions of the same by Roy Rogers, Willie Nelson, and Gene Autry.  You can find these on YouTube.

It was also a popular song in the infamous American internment camps for Japanese-Americans during WW2.

 

Crepe Myrtle

For the first time in weeks, I have had the wherewithal to paint.  These past few months have been rather nuts, and the mental space to focus on the simple pleasure of painting has not been mine to enjoy.

This morning, I sat down under the big umbrella in the back yard, pulled out my iPad, and took a few pictures of some low-growing crepe myrtle branches and flowers.  A water brush, a sketch book, and no expectations.

Parts are good – parts not so good – contrast is lacking – but I am feeling pleasantly surprised about this small sketch.

More tomorrow!

Pointy

This is a tree in the local botanical garden.  There are two of them.  I keep forgetting what they are called.  In the fall, they drop their leaves, and all their spiky bark shows much more clearly.  In the spring, leaves of green and big, pink flowers.

A part of me would like to sit up in the tree when in bloom and covered with leaves, but getting up there leaves a bit to be desired.

Me & My Cookie Scoop: Gluten-Free Almond Butter Cookies

I don’t like peanut butter.  I’m off gluten.  I love cookies.

It’s a hot, Sunday afternoon, and I am lolling around, overheated and sleepy.

What is a girl to do?

Well, one of the best – really the best gluten-free chocolate chip cookies can be found at My Gluten Free Kitchen – peanut butter cookies at My Gluten Free Kitchen so I went there in search of some kind of nut butter cookies, but finding only peanut butter, used the recipe as a basis for my own.  The major differences are different gluten-free flour and use of almond butter and slivered almonds instead of peanut butter and peanut butter baking chips.  (Ugh!  You just don’t know how much I dislike peanut butter!!)  But, these are pretty good, if I do not-so-modestly say so myself.

Gluten-Free Almond Butter Cookies

1.5 c. Bob’s Red Mill 1-for-1 Gluten-Free Flour
1/2 t. baking powder
3/4 t. baking soda
1/4 t. salt
1/2 c. softened, unsalted butter
1 c. almond butter (unsalted from Trader Joe’s)
3/4 c. white sugar
1/2 c. dark brown sugar
1 egg
1 T. cream / half-and-half
1 t. vanilla extract
1 c. slivered almonds

Preheat oven to 350F. Beat together butter, almond butter, and sugars till creamy. Beat in egg and vanilla until fluffy. Add the flour, soda, salt, powder, and beat until well blended. Stir in slivered almonds

Refrigerate dough for at least 30 minutes. Gluten-free baking – at least cookies – seem to do better with chilled dough. Use a cookie scoop or a couple of teaspoons to make your cookies.

If you like, roll your cookies in granulated sugar before baking.

Bake for 8-10 minutes. Be sure to make test cookies! Let cool a few minutes on cookie sheet, then remove to wire rack to cool.

When done – devour!!