The artichoke is a herald of spring and I was thrilled to see these baby artichokes in my local market. I had just read a fabulous article in issue Saveur which whetted my appetite with sentences like "There is a sublime texture to a perfectly steamed artichoke heart: firm and creamy in a way that can be described only as confectionary.". And so I snatched these babies right up to steam as the perfect side dish for the pork loin with balsamic-glazed onions and fingerling potatoes I'm making for dinner this evening.
I've got two new oil/encaustic paintings in the works and am almost ready to get started on my end of the collaborative project I'm creating with Cathy Cullis (I'm hoping to gather a few more bits of inspiration over the weekend). I'm also working on a little knitting project which is keeping my fingers flying......what have you been up to?