Creative Squad

Creative JumpStart Interviews with Rae, Mary Beth, Mystele, and Sandra

The final batch of interviews is in!!! Here are your Creative JumpStart Artists chatting about art, life, and so much more :)

“Jumping with” is an interview series that I like to do to showcase some of the CJS artists. Each year we always have some new faces or folks that I haven’t spoken with in a while and it’s a fun way for us to get to know the artists a little more before January. Grab a cup of coffee, sit back, relax and enjoy a few interviews with some very talented people.

You can learn more about Rae here:

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You can learn more about Mary Beth here:

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You can learn more about Mystele here:

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You can learn more about Sandra here:

   

Early Bird pricing for Creative JumpStart 2019 is available for just a couple more days!!! Don’t delay, sign up now and get ready for 2019 to be a year where you JumpStart YOUR Creativity. The workshop begins on January 1st and you can sign up TODAY for just $50:

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Jumping with … Sandra Evertson – a CJS Interview Series

Super happy to have Sandra Evertson joining Creative Jumpstart 2018 as an instructor for the very first time. Sandra is a former model/actress turned artist, author, and collector and it was super interesting to talk with her. Check out my little interview with her:

Jumping with… Sandra Evertson – CJS Interview Series from Nathalie Kalbach on Vimeo.

As Sandra mentioned in the interview she also shares with you two of her most favorite recipes – I cannot wait to try them out myself- they sound delicious!

Serves 2

  • 1/2 lb sliced roast beef (Boarshead London Port)
  • 2 – 3 lemons
  • Extra Virgin Olive oil (match the amount of olive oil to the amount of lemon juice)
  • 1 tbl crushed red pepper flakes
  • Sea salt (3 pinches)
  • Spring Mix salad greens

In a bowl add olive oil, lemon juice, crushed red pepper flakes and salt.
Whisk until thoroughly blended.
Cover and refrigerate for at least one hour.
Slice roast beef into 1” cubes.
Place salad greens in large bowls, add roast beef on top, remove dressing from refrigerator and whisk again thoroughly to mix ingredients.
Add desired amount of dressing to salad. (I divide the dressing into 2 servings equally on both salads.)

Serves 2

  • 8 Roma tomatoes (ripe)
  • 2 bunches fresh basil
  • Extra virgin olive oil
  • 4 – 5 cloves fresh garlic
  • Parmesan cheese wedge
  • Ribbon pasta
  • Sea salt

Boil pasta in water with a pinch of salt.
Dice tomatoes in 1/2” pieces and place in a large mixing bowl.
Add approximately 1/2” cup olive oil (more or less to your taste) and a few pinches of salt.
Crush or mince garlic add to mixture.
Cut basil (leaves only) into strips, add to bowl. Mix together thoroughly.
Grate parmesan.
Drain pasta and place on large pasta plate, top pasta with tomato crudo mixture, garnish with lots of grated parmesan.

Enjoy!

*Note: If anyone makes these recipes, I’d love to hear how you liked them!!

Sandra

You can download the Delicious Mediterranean Roast Beef Salad here CJS18 Recipes Sandra Evertson 1

You can download the Pasta Crudo Recipe here CJS18 Recipes Sandra Evertson 2
I hope you enjoyed getting to know Sandra a little bit better .

Come and join us for Creative Jumpstart 2018 !

Comments (4)

  • JoAnn

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    How delightful the interview was. She is such a fun person and I am now anxious to check her out and look forward to her CJS project. Thank you so much for these chats with the artists in CJS – great way to learn more about them.

    Reply

    • nathalie-kalbach

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      Yeahh- so glad you like the interviews JoAnn! I know you will love her video for CJS! I am happy you are with us again <3

      Reply

  • Sue Clarke

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    Wonderful interview and of course I had to go and order some of Sandra’s items.
    Thanks Nat.

    Reply

    • nathalie-kalbach

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      Sue, so glad you liked the interview – her products are so beautiful and unique, I bet you will have a lot of fun with them!

      Reply

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