SEPTEMBER IS BREATHING DOWN HARD . . .

Fall is already in the air here.  The flowers have lost their 'perkiness' and the nights are just a bit cooler.  Now when I take my dog out for his last evening jaunt it is no longer light out (so the 'jaunt' is MUCH shorter!)  I'll be very happy when we are able, once again, to just open the door to our home and I can say 'go potty' and know he'll take care of business.  :)  Of course, the way the progress on the house building is going who knows when that might be!  If you aren't up to date on all the shenanigans at Camp Dunmovin just click  HERE  and you can get yourself up to date.  We keep hearing things like 'I'm so sorry you are going through all that with your house, but . . . it really is funny!"  :/ 

I did this little cartoon for my monthly Newsletter which just went out.  It's how I'm feeling! (The Crazy part!)

(If you are interested in reading the Newsletter you can Click HERE.  There is a short humorous story that goes with all this.  The link will take you right to it.)

Because we are in the midst of building (well, . . . on good days) I haven't spent as much time in the Studio as I would like so no big projects have been completed.   I did manage to get two new Necklaces done which are shown below:

   

SAND WHISPER                                               TRIBAL MIST

You can find more information about both of these pieces by Clicking  Here

This is a little fun 4 x 4" that I did.  It's called 'Moon over Caponata' because there is a great Eggplant Appetizer called Caponata.  Progresso used to make it years ago but I haven't seen it in the stores in ages.  I usually now make my own.  I thought I would include a Recipe just in case any of you are interested in trying it.  If you like Eggplant this is really very good.  It can be served either hot or cold ~ I usually serve it cold. :)

   

MOON OVER CAPONATA

Caponata Recipe

• 6 tablespoons olive oil
• 1 large eggplant, unpeeled, cut into 1/2-inch cubes
• 1 medium onion, cubed
• 4 large garlic cloves, chopped
• 1 ~ 14.5 -ounce can diced tomatoes in juice with Italian seasoning
• 3 tblsp red wine vinegar
• 2 tblsp drained capers
• 1 tblsp dried basil
•  Dash Lemon Pepper

Heat oil in large pot over medium heat. Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and turning brown, (about 15 minutes). Add diced tomatoes with juice, red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally (about 12 minutes). Season Caponata to taste with salt and pepper, dash of Lemon pepper.  Mix in Basil. Transfer Caponata to bowl. Serve either warm, at room temperature, or cold. Caponata can be made 1 ~2 days ahead. Cover and chill.  Serve with toasted sliced baguette.

LOVERS AT NIGHT

6 X 6 Acrylic on Wood Panel.  Comes Framed.  For more information Please Click HERE

Don't be afraid to sit at the front row of your life . . .

                                                                                  ~  Unknown

til next time . . .

Charleen