Saturday, December 7, 2013

The Owl and the Pussycat

A watercolour illustration that I made for a dear friend for her baby shower. A3 size, and brighter than in the photo.

Sunday, April 21, 2013


A group of crows is called a flock. Or, more poetically, a murder.  I prefer flock I think...


An odd day: Overly emotional.  Feeling wiped out. Unenthusiastic. Pouring rain.
And then, that absolute outpouring of overdue creativity. Collage, pencil drawings, colour, characters. Then this morning I drew the crow.
What a funny 24 hours.

Wednesday, January 30, 2013


Have you ever seen such amazing pretty little critters? The rain bought the froggy and the cricket rode on the bonnet of my car until l got to the lake.

Monday, January 28, 2013


What's inside your sketchbook?  This is some of what's in mine.

I would, in the past, be too scared to show you. I don't know what's changed.  I guess I'm not seeking perfection, am enjoying the process, and am not looking towards an endpoint.

I've never been good at keeping a journal or sketchbook. Maybe not seeing an endpoint and having fun with colour and materials has helped me value this book.


Saturday, January 5, 2013

Pink ceviche

In Australia we eat fish and chips on the beach. In fact, I joined some friends today at the beach and they bought fish and chips and beer! Since I had eaten 4 bowls of cereal before leaving, and am a non-drinker, I just had a swim and a chat. My friend is visiting from Mexico where she has been for one year now. She says that in Mexico you eat ceviche on the beach. Oh how deliciously fabulous that sounds.

I eat fish when my partner catches it, and I sometimes eat muscles when they are on the menu at a restaurant. I'm concerned about sustainability. Besides, there is nothing quite like eating the freshest fish caught by a proud weekend fisherman. My partner catches dolphin fish or mahi mahi, and bonito, and both are sustainable options. Bonito is delicious with soy and wasabi, and is also perfect for ceviche.

Chill the bonito then slice it as thinly as possible, placing the fish in a single layer on a pretty plate. Sprinkle over the top some very very thinly sliced red radishes, some dill, some watercress leaves, some pink salt, pepper, a little olive oil and the juice of one lime. The bonito will 'cook' in the lime juice. The result is an amazingly refreshing and light dish that will make your guests say 'wow'.


Thursday, January 3, 2013

Round the blend

Bought a blender.
Can't. Stop. Blending

Breakfast today: Chocolate icing superfood smoothie. Yea, I made this title up. So named because I licked the chocolaty mixture off the blender's lid. Sorry, no photos - maybe when I make it again tomorrow!

Recipe for chocolate icing superfood smoothie:

1 cup soy milk (Bonsoy is my favourite)
1 tablespoon raw organic cocoa
1 tablespoon chlorella
1 banana
1/2 cup frozen blueberries
1 tablespoon raw honey (Lick the spoon after adding
1 small handful goji berries.
Blend in the blender.

And lunch...lunch was a fruit and vege gorge. Add enough water to the following ingredients to make a balance between a juice and a smoothie. This may be too many ingredients for some but for me, well, I feel like superwoman. This made heaps so I put some into a large jug and put it in the fridge for tomorrow morning:

Recipe for fruit and vege red smoothie:

1 small handful of raw organic goji berries
2 heaped tablespoons of raw honey (Lick the spoon after adding).
1/2 cup frozen blueberries
1 tablespoon LSA mix
1 tablespoon chlorella
1 banana
1 beetroot
1 carrot
1 grapefruit
1 orange
1/2 pomegranate
Mint leaves
A couple of chard or spinach leaves
Lots of filtered water so you get the consistency you want.