playing with acrylics

About 2 years ago,  Victor gave me a set of acrylics and brushes for my birthday. I never ever used them until yesterday. Procrastination, I guess.

Even-though my first time painting with acrylics was a great experience in my life, this new approach was by myself, with no teacher, and that was great as well.

I must admit that I felt a little lost, so I search the web and got to this tutorial for the painting that I wanted to try.

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I followed some steps from the tutorial but I didn’t use the charcoal so¬†after the first step, I kind of followed my own path. I felt that it was more fun for me to explore and experience by my own.

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Light didn’t help¬†in this picture, but anyway, it’s just to show you some of the process.

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Today was a foggy morning in San Bruno so I took a picture with natural light, now that the painting was finally dried.

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It was a nice practice¬†and I’ll try more often, I thought of¬†using the same “sketchbook” so it gets kind of an art-journaling sketchbook.

Have a great weekend, folks!

key lime pie recipe

Ok, finally I got to a GREAT recipe. This will be my Key Lime Pie recipe from here to the end of my days…!  

It’s a delicious and easy recipe… Yeap, the “healthy” word it’s out of the equation for this time!

You’ll need:

  • 1 (9 inch) prepared graham cracker crust (here’s a recipe for the crust or you can buy one ready from your local grocery market).
  • 1 can of organic sweetened condensed milk
  • 1/4 cup sour cream
  • 1/3 cup key lime juice
  • 1 tablespoon lime zest

As any other time that you’re going to prepare a dessert or a bakery specialty you need to have your oven ready, so preheat it to 350 degrees F. 

 In a bowl, stir the sweetened condensed milk, sour cream, lime juice and lime zest until everythings it’s integrated. 

Pour mixture it into the graham cracker crust. 

Bake in preheated oven ONLY for 5 to 8 minutes, you’ll notice some tiny bubbles burst on the surface of pie. Beware of the time, you don’t want it to get brown.

 

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Take out the pie and let it rest for one hour.

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Put in the refrigerator and let it chill before serving, 12 to 24 hours it’s a good time.

Use heavy whipping cream ore meringue on top to decorate. 

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The pie shown here was made with twice all the ingredients because I didn’t want to use meringue or heavy cream on top of the pie. 

I have to tell you, this pie doesn’t need any cream or meringue because , it’s delicious as it. 

For this version, you’ll need:

  • 1 (9 inch) prepared graham cracker crust     
  • 2 cans of organic sweetened condensed milk
  • 1/2 cup sour cream
  • 3/4 cup key lime juice
  • 2 tablespoons lime zest

Follow the same directions as for half of ingredients. 

 
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Enjoy it!

pork tenderloin roast recipe

Today I’m sharing a recipe with pork. Since the pork tenderloin can be¬†a little dry sometimes, ¬†low heat for a long time and ¬†a sauce can help to avoid it. Result:¬†it was delicious.

Basically I used this recipe¬†but made a few adjustments. So, this is what you’ll need for the adjusted recipe:

  • 1 clove garlic
  • 1 tsp dried oregano (I used 2 small branches)
  • 1 pork tenderloin (1 lb)
  • Salt and Pepper
  • 1/8 cup turbinado brown¬†sugar (you can also use white or brown)
  • 1/8 cup vinegar (white or rice vinegar)
  • 1/8 cup water
  • 1 tablespoons soy sauce
  • 1 tablespoon cornstarch

Rub the crashed garlic, oregano, salt and pepper all over the pork tenderloin. 

Place pork in an uncovered roasting pan on the middle oven rack and bake it for 1.15 hours.

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In a small saucepan, mix sugar, cornstarch, vinegar, water, and soy sauce. Heat it on minimun, stirring continuously, until mixture begins to bubble and thicken.

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Use this glaze to brush the roast 2 or 3 times during the last half hour of cooking,

IMG_7358First glaze brush.

IMG_7361Second glaze brush.

When it’s done, serve it with a salad on the side. I made the one in the picture with organic baby spinach, dried cranberries¬†and¬†gorgonzola cheese.

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Enjoy it!

happy blogiversary!

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9 years of blogging… Wow!

I started my first blog in November 14th, 2005.

A lot has changed since then. First of all, the language. From Spanish to English.

I’m no longer using Blogspot (then¬†Blogger) neither Tumblr, I’m now using WordPress.

I’m not only a blogger now because I also, and mostly, use my blog platform to share my illustrations.

I’m not living in Buenos Aires anymore, neither I’m single nor a student. I moved to Brooklyn, NY; San Francisco, CA and now I’m in San Bruno, CA. I became a Psychologist and a Project Manager Specialist; I’m¬†married and¬†-the most significant part of my life- I’m a mom now.

Being a blogger got me together with some new people who even became friends. That was good.

Even my nickname has changed. As many others, I couldn’t resist to look at my past posts¬†so I, once, deleted my entire blog.

Anyhow, I managed to keep the records of that first blog. So here it goes, that post from November 14th, 2005, an ode to Buenos Aires (in spanish, sorry!).

Comienzo este blog con una dedicatoria a la ciudad en la que armé mi lugar -al menos hasta ahora- Buenos Aires.

Desde que recuerdo mi entrada a la adolescencia, siempre supe que una parte de mi vida trascurriría en esta ciudad, algo de eso que llaman destino, eso que te está esperando o tan solo una elección.

Y Buenos Aires tiene “ese no se qu√©…”Buenos Aires es invierno, es mi ventana, la √ļltima y la m√°s linda, con un balc√≥n con sol, un caf√© en la mano y alg√ļn tema nacional y algo de ese sentimiento de por un ratito sentirse ser parte de algo, en este caso de un pa√≠s llamado Argentina.

Buenos Aires es mi casa; es una copa de malbec y un cigarrillo… un tango y esa sensaci√≥n imposible de expresar en palabras, aquella que tenemos quienes vivimos solos en alg√ļn momento de nuestra vida.Buenos Aires fue fr√≠o, fue lluvia y calor abrasador de cemento y subte, fue conocerme. Tanto as√≠ que disfruto tanto lo que m√°s voy a extra√Īar de ella… ese oto√Īo que me seca la piel y la primavera que me da alergia, pero que florece en las caras de la gente cansada, gente que trabaja, en todas partes y con trabajos ins√≥litos.

¬ŅQu√© me llevo? Mi cuerpo, mi alma, mi subjetividad forjada en estos siete a√Īos de esta ciudad, por siete a√Īos m√≠a.

Me llevo el amor de mis amigos, mis experiencias en este lugar y tu aroma:: aire de invierno, de nostalgia y humedad.


Posted by pumpkincita to fragmentos de vida at 11/14/2005 12:43:00 AM

To celebrate my blog anniversary, I want to encourage you to start your own blog or give a new look to the one that you have by using my special discount for a beautiful new WordPress theme available in the market: photofolio blades.

The theme was designed by Victor, the great¬†designer behind¬†photofolio and it’s a theme that it’s super easy to use. It was specially designed for lifestyle bloggers or artists, with a minimalist and elegant design.

Access my special 50% discount thru this link.

Happy blogging!

hello fall, illustration and promo

Yes, you might already know it: I love fall.

I grew up in a city where autumn lasts only one or two weeks and I believe that might be the reason why I love fall so much: scarcity.

When I lived in¬†Buenos Aires, I enjoyed those cool fall mornings that¬†even when¬†the sun is there, it’s barely¬†warm.

Then I lived in Brooklyn, New York. I don’t have¬†to say anything more about the season and the city¬†because that might be¬†“the”¬†season to appreciate¬†the¬†stunningly beautiful city at its best.

Everything about fall is just so pretty: the colors, the clothes, the weather, the fruits and veggies… And fall has that smell that it’s been my favorite ever since: cinnamon.

I want to tell you also that to celebrate¬†the season, there’s¬†a¬†promo available now at my online shop: FREE Worldwide Shipping*! (Promotion expires November 9, 2014 at Midnight Pacific Time.¬†*Offer excludes Framed Art Prints, Stretched Canvases and Rugs)

Access to promo here.
2014-10-02 Leaves
I’d love to know, which is your favorite season?
“hello fall” on my coffee table Continue reading “hello fall, illustration and promo”