Don’t miss out on your final chance to get Creative JumpStart 2018 for just $40!!! If you are looking for some inspiration for your artmaking this fall, CJS is just the thing for you. You’ll get 31 downloadable video lessons from some of my favorite mixed media artists. The lessons cover a variety of media and artistic styles and are super fun to watch and follow along with. You will also get access to the project gallery where you can see all the awesome projects that students were inspired to make and then you can share your own too! Join today!
Sale ends Monday, September 17th at 11:59pm EST. The clock is ticking!
Fall is just a week away and maybe you are looking for some inspiration? If you missed Creative JumpStart 2018 this January, it’s not too late to take advantage of the online workshop. For the next few days (September 14-17, 2018), I am running a 20% off sale on CJS18 for those of you who might need a little JumpStart to your mixed media projects :)
Creative JumpStart 2018 features 31 downloadable videos by leading mixed media artists. The videos are downloadable until November 15th 2018 and once downloaded, are an invaluable resource when you need some new ideas. Although you may have missed the fun and excitement of playing along in real-time with the CJS community, you will still have access to the CJS18 Classroom through Nov 15, where you will find material lists, artist bios, and galleries of project images that Jumpers uploaded during January.
Enjoy the sale and I hope to see you in January 2019 for the next Creative JumpStart!
Loved Michelle Ward’s video at Creative JumpStart 2018 and used her technique with my Amsterdam and Versailles Stencil creating a grungy background.
Just love the outcome – Michelle does the technique a bit different when I usually do- so it was fun to do it with a different approach. What Technique you ask ? WElllllll…LOL- yes- I am doing this to you right now…you gotta sign up to and see yourself- it is so much fun and the videos are so awesome. You still have time to join us for Creative JumpStart and play along!
Loved creating the girl with some ink sketching and stamping- ….I kinda want her coat- LOL.
Here are some of the supplies I used for this spread:
I am so excited- LOL- Hold your horses! This is the very first year in seven years, I actually started to play along with Creative JumpStart– usually there is just too much going on on the administrative side of organizing the workshop, traveling to teach and with CHA/Creativation that I just cannot play along. But ha – this year I am in! This art journal spread was inspired by the first video with Mystele in CJS18 – wow- she rocked that video. I used some of her ideas to jumpstart my own page and then went for it.
Mystele painted a gorgeous face – I used a hand carved stamp – see you can do whatever you want with those videos (get inspired by the technique, the material, the way the artist use things, the look, the colors…nameless options) but they do totally feed you if you are just willing to play- and Oh and I am willing this year ;)
My word for 2018 is (self-) Respect – and so it was a good page to do !
A lot of giggling in this video with my dear friend Joe Rotella, who is one of our teachers yet again for Creative JumpStart. Check out our,sometimes not so serious, talk about Automatons, Apprenticeship, Community and Instagram.
Ready for some Recipe fun? Our Creative JumpStarters thought they would share with you some of their favorite soup recipes and since this is the season for home made food. I hope you will also join us for their Mixed Media Recipes at Creative JumpStart 2018 !
Hodge Podge Soup (Serves10 to 12)
1 cup chopped raw carrots
1 celery rib, chopped
2 medium onions, chopped
2 garlic cloves, minced
2 medium white potatoes, diced (about 1/4 inches)
2 cups cold water
4 cups or 48 oz box of beef broth (or vegetable broth), divided
1 28 oz can of crushed tomatoes
2 cups frozen chopped broccoli
1 cup frozen green beans (cut to one inch pieces if necessary)
1 cup frozen chopped spinach
1 cup frozen peas
1 cup frozen corn
1/2 teaspoon dried basil or 1 tablespoon fresh basil, finely chopped
1 teaspoon sea salt
1 teaspoon red wine vinegar
1 tablespoon Worchester sauce (optional)
black pepper (optional)
grated Parmesan cheese (optional)
In a large pot (more than 6 cups), cook the first three ingredients in olive oil (about 1 to 2 Tbs.)until the onions are translucent. Add minced garlic and cook for one minute or until fragrant. Add potatoes, cold water, and 2 cups of broth to the pot. Bring the mixture to a boil and cook them for 15 minutes or until the potatoes are fork tender. Add remaining 2 cups of broth and crushed tomatoes to the pot, and stir. Add all of the frozen vegetables, basil, sea salt, red wine vinegar, Worchester sauce and black pepper. Stir until well blended, and bring it to a boil. Immediately reduce heat to low or med-low and let it simmer for 20 minutes, partially covered. Add more sea salt if necessary. Serve in bowls or cups with grated Parmesan cheese on top if desired.
4 T unsalted butter
1/2 large onion, roughly chopped
4 cups thinly sliced carrots
1 clove garlic, crushed
1 cup milk
2 t salt
1/4 t white pepper
1/2 cup half and half (cream)
parsley for garnish
ground nutmeg for garnish
In a large saucepan, melt the butter, then saute the onion, carrots and garlic, cooking gently over medium heat for about 10 minutes, or until slight softened. Add the milk, salt, and white pepper and stir to combine. Cover the pan and continue cooking for about 20 minutes. Cool slightly, then puree in a blender. Place cream in a bowl and whisk in a little of the pureed soup. Add this mixture back into the pan with the remaining soup. Gently heat through, on very low heat, without boiling, then divide soup among bowls. Garnish with herbs, and nutmeg.
Peel and chop the onion. Peel and dice the potatoes. Cut the squash into parts. Deseed and remove the skin if you prefer (I usually don’t – I just give the squash a good scrub beforehand) and then dice it. Heat the oil in a pan. Add the onions and fry a couple of minutes. Add the potato and squash. Cut the chilli pepper into rings (remove the seeds for a milder version). Add the pepper and turmeric and let it fry for a bit. Deglaze with wine and stock. Let the soup cook for about 30 minutes on a lower heat. Add cream and soy sauce and puree the soup. Chop the smoked chicken breast and add it to the soup. Scatter the nuts in a dry frying pan and toast them until lightly golden. Roughly chop them. Cut the chives into small rings. Serve the soup in bowls and sprinkle with nuts and chives.
1/2 stick of butter
1 TBS olive oil
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup shredded carrots
1 cup chopped mushrooms (optional)
2 cloves minced garlic
1/4 cup flour
2-3 cups 1/2 half and half
2 cans chicken broth
1 TBS fresh thyme
1 cup fresh spinach leaves, chopped
1-2 cups shredded rotisserie chicken
1 16oz package gnocchi
1-2 cups parmesiano regianno micro planed
Salt and pepper
Cook gnocchi according to package directions. Sauté onion, celery, carrots and mushrooms in butter and olive oil. Add the flour to create a roux and cook for a minute. Add chicken broth and cook stirring until thickened. Add half and half, cheese, and spinach. Salt and pepper to taste. Serve with salad and garlic bread
” Here’s a recipe for something ridiculously easy, healthy but most of all full of amazing flavour. This is a dish perfect for Sunday brunch, an easy lunch or a little supper and also as a nutritious snack for those days that we spend in the studio. Put it in a bowl, grab a fork and munch on while you cover your great canvases with layers of paint! With these recipes you’ll make enough for two hungry artists!”
Baby broad beans – 2 cups
Cooked chickpeas – 1 cup
Garlic – two gloves
Harissa paste – 3 tsp or more if you like it hot
Eggs – one per person
Cooked white and wild rice – 1 1/2 cups
A mix of veggies – a bit of everything you like (very finely chopped pepper, mushrooms and broccoli, garden peas etc)
Olive oil for frying
Heat a bit of oil in a big frying pan.
Finely chop the garlic and put it on the frying pan along with harissa paste. Fry them for a moment on a medium heat – don’t let the garlic turn brown! Turn the heat up and throw in the broad beans, chickpeas and your favourite veggies and cook for about 10 minutes stirring from time to time. Add the rice and cook together for further 5 minutes. Season to taste with salt. Try the broad beans, if they are soft enough for you, spread the mixture evenly on the pan and crack the eggs. Don’t stir anymore…Turn the heat back to medium, cover with a lid and let them cook until they are done enough for you. You can have your yolk runny or cooked – your call! Simply turn off the heat and divide the beans and eggs into two bowls. Drizzle with extra virgin olive oil, grab a fork and enjoy!
—Are you hungry yet? Which recipe are you tempted to try? I am so excited about these delicious recipes, I cannot wait to cook them and I hope you will let us all know if you tried them too! See you in the Classroom of Creative JumpStart 2018!
I hope you will enjoy and laugh as much watching this video as I had chatting and laughing with Carolyn Dube in my interview. We talked about food shopping, the question of purpose in art making, and how we would shake up with world of Matisse and Picasso.
It is so wonderful to have my friend Dina Wakley join again for Creative Jumpstart 2018 . I always love to chat with her and I hope you will enjoy the interview with her where we talk about all kinds of stuff, from artful adventures, to scuba diving, and from product design to deadlines and what they do to your creative mind :)