Friday, October 23, 2015
Saturday, May 1, 2010
Tuesday, April 27, 2010
Ahead - A-Head - and Another Head...
Ahead
A little pen and ink drawing I did...
of heads getting ahead
“Cracked”
© Michelle Scott
Sunday, April 25, 2010
Tuesday, April 20, 2010
Monday, April 19, 2010
I painted some kids saltwater sandals the other day...
Thursday, April 1, 2010
Tuesday, March 30, 2010
My WILD Rice Pudding Recipe
acrylic on illustration board
22"x30"
© 2010 Michelle Scott
$150
WILD Rice Pudding (with Stevia and Almond Milk)
1 1/2 cups COOKED Wild Rice (I used Lundberg Country Wild)
1 1/2 to 2 cups Almond Milk
1/2 tsp Stevia liquid
1/4 teaspoon salt
1 egg, beaten
1 cup black currants
1/2 teaspoon vanilla (or almond) extract
1/4 cup slivered almonds
In a medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.
Cook over medium heat until thick and creamy, about 15 to 20 minutes.
Stir in remaining 1/2 cup milk (maybe less if it seems watery)
Add the beaten egg and currents.
Cook 2-5 minutes more, stirring constantly.
Remove from heat, and stir in extract and almonds.
Serve warm or cold.
1 1/2 cups COOKED Wild Rice (I used Lundberg Country Wild)
1 1/2 to 2 cups Almond Milk
1/2 tsp Stevia liquid
1/4 teaspoon salt
1 egg, beaten
1 cup black currants
1/2 teaspoon vanilla (or almond) extract
1/4 cup slivered almonds
In a medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.
Cook over medium heat until thick and creamy, about 15 to 20 minutes.
Stir in remaining 1/2 cup milk (maybe less if it seems watery)
Add the beaten egg and currents.
Cook 2-5 minutes more, stirring constantly.
Remove from heat, and stir in extract and almonds.
Serve warm or cold.
Sunday, March 28, 2010
Tuesday, March 16, 2010
Subscribe to:
Posts (Atom)