Where you can find me most days …

Late day studio view …

BROWN RICE & QUINOA BOWL

• brown rice

• quinoa

• 1/4 avocado

• grape tomatoes

• diced red onions

• chopped green onions

• carrot shreds

• 1 egg

Cook brown rice and quinoa per box instructions, remove from heat and cover to keep warm. Cook an egg to your liking. While the egg is cooking, chop avocado into small pieces, dice red onions and spring onions. Mix all the vegetables, including carrot shreds, with the rice and quinoa. Slide the egg on top of everything. Garnish with spring onions. Drizzle with condiment of your choice—Thai Sweet Chili sauce for a sweet, spicy kick or Sriracha for extra heat.

My idea of “dress clothes”. New vintage tee from Deer Hazel in Friday Harbor.

CURRIED BEEF STEW IN THE CROCK POT

• 1 cup small whole onions, peeled

• 1 cup fresh baby carrots

• 12 small new potatoes, cut in half (about 4 cups)

• 2 pounds boneless beef chuck steak, cut into 1 1/2 inch pieces

• 1 cup frozen sweet corn

• 2 cup frozen peas

• 1 14.5 ounce can diced tomatoes, undrained

• 1/2 cup apple juice

• 4 teaspoons curry powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

In 3 1/2 - 4 quart slow cooker/Crock Pot, layer onions, carrots, corn, peas, and potatoes. Place beef over vegetables. In medium bowl, combine all remaining ingredients; mix well. Pour over beef. Cover; cook on low setting for 8-10 hours. (Or high for 4 hours, stirring every hour). Makes 6 (1-1/2 cup) servings.

Found art at the Church of the Latter Day Dude’s outdoor installation on San Juan Island … #trashangel

Framed Fallout4 studio art from big bro! 🔥

Chewy, sitting quietly outside my bedroom window.