We’ve had some big changes this year. First my oldest changed schools. A couple of weeks later, after lots of planning and meetings with her medical team, my middle child was able to join him and started her first year of school. So exciting, and plenty scary, but she is so happy about it.
So now, for the first time in a few years (!) I suddenly have a couple of spare hours during the day when the baby is asleep. As any parent knows, there is no time to waste once the baby is sleeping. It’s off to the studio, cup of tea in hand, and straight to work!
At the moment, I am not sure what direction my work will take. There will definitely be some colouring pages. But mainly, I just need to make all the things, and see what comes out of it. I’m focusing on colour, foliage and florals.
For the past two weeks, it’s been all about leafy greens. I can NEVER work on just one piece, so here’s a snap shot of what I’m making…
Since I’m all about green at the moment, I thought I’d throw in a recipe for our latest family favourite – Zucchini Brownies! I got this idea from a friend (thank you Mel), who swore the zucchini was undetectable, and she was right! I usually replace half the sugar with 1/2 a cup of granulated stevia, or you can just stick to regular sugar.
2 cups of gluten free self raising flour
1 cup of sugar
1/2 cup of cocoa
2 eggs, lightly beaten
1/2 cup of vegetable oil
2 cups of finely grated zucchini
2 teaspoons of vanilla essence
1 tablespoon of soy milk
1/2 tsp of salt
- Combine flour, sugar, cocoa, and salt in a large bowl
- Pour in oil, eggs, and vanilla, and mix until just combined.
- Add grated zucchini and stir through
- Pour mixture into greased baking tray, and bake at 170 degrees for about 30 minutes.