Metals and Skin

So the project is finally finished! After many hours of wrapping window screen and pricking my finger a gazillion times with the needle, it is finally done. The installation went great today. I had nothing but positive things said about it, and it ended with my prof asking me to display it out front in the art building! I really felt like I stretched myself this time. I normally tend to lean toward being very symmetrical, but this time I stepped outside that box, and I'm so glad I did!

No big freak outs this time, but I did run out of material last night in the studio, which meant I had to go to Home Depot late, and then wake up 2 1/2 hours early to finish it this morning...but it was a success.

I used 1/4 in hot round rod for the metal frame, and then slate and charcoal colored soft window screen for the skin. I REALLY liked working with both of those materials. And I like squares alot...come to find out.

"You could cry or die, or just make pies all day"

So I finally put to use my REAL SIMPLE magazine and I made my first homemade pie! I made the crust from scratch, and it was an adventure! Below the recipe are pictures...Oh and by the way, listening to Patti Griffin was an amazing cliche to add to the experience!

First, here is the crust recipe (courtesy of REAL SIMPLE with Chuval commentary):

Hands on time: 10 min Total time: 1 hour, 40 min Makes one 9-inch pie crust

1 1/4 cups all-purpose flour, spooned and leveled, plus more for rolling the dough 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces (I used Land O Lakes...or whatever has the Indian on it...healthier) 1 tablespoon of sugar 1/2 teaspoon kosher salt (I used regular salt, worked just as well) 3-4 tablespoons ice water

Step 1: In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles course meal with a few pea-size clumps of butter remaining. OK, not all of us college kids HAVE food processors. We have our hands. And then soap and water. Still works. Judge me.

Step 2: Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid over-processing, which will make the dough tough. Still just use your hands. It helps in not over-processing anyway.

Step 3: Place the still crumbly mixture on a sheet of plastic wrap. Or tinfoil, if resources are short. :) Shape it into a 1-inch-thick dick, using the plastic (tin foil) wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point up to 2 months.)The "disk" is going to look pretty small. Don't be discouraged! It really thins out.

Step 4: Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out). False. It does not help the cracking. The cracking is still an issue, and it's just one you have to deal with. Play with the dough like puddy where the cracking occurs and just push the cracks together to make it smooth again. Oh. And tin foil also works instead of the other kind of paper, just make sure you sprinkle flour on it.

Step 5: With a floured rolling pin, roll the dough into an 11-inch circle (work from the center outward, and use the parchment paper to rotate the dough). Flour the rolling pin, parchment paper, and dough as necessary to prevent sticking. If you don't have a rolling pin, like me, I used an old wine bottle, I just sprinkled some flour on that old Riesling bottle and rolled away!

Step 6: Loosen the dough from the parchment and carefully and I mean CAREFULLY transfer to a 9-inch pie plate. I used the throw away tin foil pie maker things. Fill the dough into the plate (avoid stretching). Trim the dough to a 1-inch over hang and tuck it under itself to create a thick rim. My rim was actually a little thin, and I didn't roll it out wide enough, so there wasn't much to trim...but don't fret! It still worked.

Step 7: With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using. This makes it pretty.

Ok, now that is complete, you can move on to making your pie crumbles while you wait to go on top of whatever filling you have. Obviously, if you are making a pumpkin pie, or a chocolate whatever, you don't need a topping, except maybe some whipped cream. This is a great top for fruit pies though:

1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup all-purpose flour, spooned and leveled
1/4 cup granulated sugar (huh? I just used sugar)

In a food processor, pulse the butter, flour, and sugar until large clumps form. Transfer to a bowl and refrigerate until ready to use. I found that the harder it got from staying in the fridge, the easier it was to crumble in the end. I know it doesn't look like a lot, but when the pie is ready to be filled with the filling, then crusted, this will be the perfect amount. Just crumble the mixture all over the surface of the pie. It doesn't have to be perfect or thick. Make sure it meets the edges of the pie though.

Pre--heat your over to 350 degrees. I let mine cook for about 40 minutes, but everyone's oven is different. Check it at 30 min and then judge by then how much longer you need. The crust should be golden.

OK! Want to see pictures of my adventure?

Decor and Austin Funny

New wall art!...I love this chalkboard paint! Thanks Katie.

Exactly. Who WOULDN'T want a springy Jesus on their dashboard?

Here's to you, Austin.

NEW BLOGS! -Spread it.

Hey guys, I have two new blogs up and ready for viewing. One is dedicated solely to the Jesus paintings that I do, and the other one is more of an online portfolio for future clients to view and see if they want something similar. Tell your friends!

Trick or Treat Slash Don't Eat Me!

Is this not the most precious Halloween costume you have ever seen?

It's my baby cousin, back in Baton Rouge, Louisiana!

 

For those of you who don't understand Louisiana, she is a crawfish in her boiling pot...bless her heart!

Contentment

Anyone who knows me a little better than just a follower of my blog...which that is most of you, or else you wouldn't be following my blog... :) knows that this past week I've taken a step in my life journey that has led me to a new found freedom because of it. I let go of the control over something that wasn't mine to control. I didn't just say it in my head that I let go, because we all know that would be a lie, but I actually took physical steps in letting go and freeing myself to continue embarking on this road God has called me to.

That big step has opened my heart to taking charge of my identity and my health as a woman. I decided that contentment, while it is something to be learned over time,  is also something that I can take physical steps towards. Many times in my day to day life I find myself feeling like I am in a rut of somekind. I know I have no reason to be there at the time. I have my health, my friends, my family, my education, and a God-given income of some kind, but I still feel icky and unmotivated. I'm changing that today.

Our contentment is to be found in our Lord. However, it is also my duty to take care of myself and the body I was given to live this life in. IIf I am not keeping it healthy, being lazy, not eating properly, I will not feel motivated and even worse, I will feel discontented for no specific reason...WHICH IS THE WORST FEELING OF ALL TIME!

I'm changing that today. I need support and I need encouragement in that. It started today with takng my vitamins this morning, washing my face, drinking water, eating breakfast, stretching, running at town lake, drinking more water, calling my dad for a while, and now enjoying some crafts while taking a "humorous" defensive driving course....it's a trip.

Like I said, I need encouragement to keep up this routine of taking care of myself. I already feel amazing right now, but I have been here before, and it's over after three days! It's pathetic..lol.

My search for this learned contentment is continuing, and my heart fills full of grace and compassion. Please pray for me that I can keep this up, keep a balanced life and never quit getting this fulfillment from my Father.

It's History

So I was talking with a really close friend of mine a few weeks ago, and we were just discussing our pasts and mistakes we had made, and where we are now because of them, and she made a comment about a part of her past that she hated and it broke my heart because I know it broke hers. She said, "I just hate that it is my story."  At certain times, I could relate, and I started pondering on my past and the parts of it that I wished would have been different. If I had had things MY WAY, certain things never would have happened...

Our other friend interrupted my self-pitying thoughts with a few humble words of wisdom.

"It's His story though, not yours."

Huh.

Those words have stuck with me ever since. Who am I to wallow in the "cards dealt to me?" Who am I to criticize the romantic comedy/drama/mystery/thriller that has been written for me before I was knit in my mother's womb?

It is what it is. Love will be used for His glory, and so will hate. Darkness will be turned to light by and only by the grace of God.

It is what it is. And it is His story.

Love it. Embrace it. Learn from it. Glorify Him in it.