Lessons in Classical Painting --Juliette Aristides

Here is how the book is described by professionals:

"A companion volume to Lessons in Classical Drawing and an atelier in book form, Lessons in Classical Painting breaks down the foundational skills and techniques of painting in a format that is accessible and manageable for all readers. 

With the same direct, easy-to-follow approach of Juliette Aristides's previous books, Lessons in Classical Painting presents aspiring artists with the fundamental skills and tools needed to master painting in the atelier style. With more than 25 years of experience in ateliers and as an art instructor, Aristides pairs personal examples and insights with theory, assignments and demonstrations for readers, discussions of technical issues, and inspirational quotes. After taking a bird's eye look at painting as a whole, Aristides breaks down painting into big picture topics like grisaille, temperature, and color, demonstrating how these key subjects can be applied by all painters."


I tend to find that the books description is not what I find inside the book, but this is the exception. The instruction is easy to read and understand and introduces painting technique in general before delving into the finer details of creating art. The photography in the book is outstanding; I would buy the book just for the photos. Juliette Aristides is amazing at eloquently describing the techniques necessary for creating masterful artwork in a way that makes it seem approachable and recreate-able. I absolutely recommend this book and her other book Lessons in Classic Drawing.


**I received a complementary copy of the book from Blogging for Books in exchange for my review**

The Divorce Papers. Susan Rieger

I was very looking forward to this book as an easy read and something fun to jump into. I was pleasantly surprised with the storyline. Sophia is a law associate who is charged with handling the surprise and somewhat messy divorce of her firms biggest client's daughter. The format of the novel was very enjoyable. It was told solely in correspondence through memos, emails, passed notes and legal documents. It felt like you were a part of the legal case and helping piece together the clues to win.

I was incredibly turned off the by personality of the character Sophia. She came across as whiney, entitled and a bit pretentious, so it was tough to put that aside and enjoy the storyline. Other than that, it was a pleasant read.

**I received a complementary copy of the book from Blogging for Books in exchange for my review**

bonita avenue.

Here's another quick book review for your reading pleasure...hopefully the review is a tad more enjoyable than the book was for me...

This one was interesting. I went in for a fiction option this time because I wanted something a little different. I am all for pleasure reading, but this just did not deliver. Bonita Avenue is also a translation, which  I thought was going to be especially refreshing but it did not seem to translate too well. To be completely honest, I actually did not even finish reading the book entirely...I had to throw in the towel about half way through, and below is why.

The pace was really slow to begin with. When I read the synopsis for the book I was thoroughly intrigued and expected decent paced writing to keep up with what should have been a thrilling plot line, but I was disappointed.

I was also confused through out as to what time we were in. The flashbacks through me off way too much. I actually really enjoy stories with multiple points of view or timelines, but the organization of the book and the writing needs to be impeccably clear for that to be successful. This was just not clear enough. I read through some other reviews of the book as well and this seemed to be a legitimate concern for other people as well. 

All in all, not my favorite pick from Blogging for Books.

**I received a complementary copy of the book from Blogging for Books in exchange for my review**

picture packing.

I am very lucky to have a talented husband who paints and creates beautiful art. I love that I get to have his paintings on the walls. But with moving, that means transporting these canvases and frames.

Some of my beautifully wrapped frames and canvases (just the really big ones).

That is where bubble wrap comes in. I am now a professional at bubble-wrapping and taping boxes. I was really worried about transporting these paintings this time because someone else is loading and unloading all of our boxes. I wanted everything to have some extra padding and protection to be sure that it will all be safe.

Bubble-wrap selections and acid-free tissue paper for wrapping.

I learned a few important things about packing paintings: if there is no glass covering the painting, acid-free tissue paper is a must; small bubble-wrap paper is the best; there is never too much tape.

The acid-free paper is really important because it can be wrapped right against a painting without worrying that any sort of reaction is going to happen and ruin the paint. It also protects it from anything that might scratch it.

The small bubble-wrap paper is the best because there are more bubbles so it is easier to wrap all the way around a frame or canvas. It is also a thinner layer so it won't cause too much pressure on the canvas, which could cause the canvas frame to break or buckle...and that is no good.

Tape. Tape has been my best friend recently. Especially with bubble wrapping. We bought a four-pack of clear packing tape at the store and I have probably used almost two whole rolls. I do not shy away from heavy taping. The tape is what makes it sturdy. With bubble-wrapping canvases or frames, tape is a great thing to have as your last line of protective defense.

I am ready for this move to be over already, but I am very grateful for the time I have had to be able to pack correctly and stay organized. It has really been a lot easier than it could have been so I am glad for that, but next thursday can't seem to get here fast enough!

pounded chicken breast.

I have recently become obsessed with pounding chicken breasts for cooking. There are a few reasons: it cooks a lot quicker, I use less chicken, they look so pretty all thin and pounded. And it is really simple to do.

Since we are moving soon and will then have to take on all of the shopping ourselves, I have been brainstorming and figuring out ways to stretch our food and money a little more. This is one of them. Because for a recipe that I would normally use 3-4 chicken breasts, I can pound out 1 or 2 and get the same results and amounts. That is really nice when I have such a big eater for a husband.

Here's how I do it. 

Take a thawed chicken breast and slice it horizontally, like you are going to butterfly it (slice parallel to the countertop, instead of perpendicular like a normal cut). Slice the breast all the way through so that you have two pieces. Place the pieces next to each other on the cutting board and cover them with a piece of plastic cling wrap. Using a mallet, heavy bottomed skillet, or empty wine bottle (any easy to wield item with a wide surface area should work) carefully pound the chicken breast from the center out. Keep touching the top of the chicken to check for uniformity. You want the breast to be evenly pounded so it will cook through evenly. Gently pound any edges that are too thick. Be careful not to pound it too thin; you do not want to tear holes in the chicken breast.

When the breast is pounded thin enough for your liking, move it to another dish to season or marinate. In the picture above, I used salt, pepper, garlic, olive oil, and lemon to season the chicken before I pan seared it in butter. Then I tossed the chicken with egg noodles and fresh diced tomatoes and a little pasta water to create a sauce. It was perfect.

clean slate.

With the new year comes resolutions. Resolutions that usually involve being healthier or exercising more. 2014 was also full of the fade cleanses to detox your body and lose weight usually.

While there is nothing wrong with any of this, it is really lifestyle changes that are the best way to gain a healthier life and lose or maintain weight.

I just finished reading through a new book focused around the idea of making small lifestyle changes to promote healthier eating and help you feel your best: Clean Slate: A Cookbook and Guide. This book is from the editors of Martha Stewart Living.

The book is broken into two sections: a guide to healthy foods and choices (including two detox plans) and healthy recipes. I found this book incredibly informative and helpful. I found myself researching more about healthy fats, the benefits of legumes, and what makes products organic. The information is sound and is presented in a way that is easy to understand and not laborious to read. I enjoyed reading through the different types of quinoa, what makes a grain a whole-grain, and what foods and spices fight inflammation. Maybe I am just interested in the health components of foods, but I actually enjoyed learning how much better a choice avocado is than mayo or yogurt over sour cream.

The recipe section was also very interesting. Usually in healthy or clean eating cook books, you will find recipes will a bunch of ingredients you don't understand or have never heard of. Clean Slate introduces all of the ingredients included in their recipes in the guide section at the beginning. So when you see amaranth in a recipe, you can reference an earlier page and see what it is, why it is healthy, and how exactly to cook it. With that said, most of the recipes had less than 10 ingredients and all of the ingredients are readily available in most grocery stores.

The detoxing section was also interesting because it calls for the same meal to be served multiple times in a week. The three-day cleanse was the same three meals for everyday, so logically you could make each meal one time and eat off the leftovers for the rest of the cleanse. For the 21-day cleanse, each week had a rotation of the same three or four recipes for each meal of the day. So you could make each recipe in bulk and eat off of it on the corresponding day and meal. This makes it so easy to stick to the plan.

And the recipes really do look delicious. Salmon and avocado, watercress salad, roasted vegetables and pasta, halibut tacos. These are basic meals that I eat all the time, just with a healthy spin. Instead of ground beef for tacos, use halibut. Instead of creamy alfredo sauce and pasta, use roasted vegetables and a vinaigrette. These small changes really do make a difference health wise and are the first step to healthy lifestyle changes. I can't wait to incorporate more of these recipes into everyday cooking and reap the health benefits without sacrificing any flavor.


**I received a complementary copy of this book from Blogging For Books in exchange for this review.**

sausage, peppers, and onions.

I have always love sausage. That sounds really weird to say but it's true. I am a fan of meat stuffed into a casing. It's just good eating. Recently I have become a big fan of the classic recipe Sausage with peppers and onions. Put that nonsense on a bun or just serve it up on a plate and I will eat the crap outta it. This dish really is all about the sausage that you buy. So get something that you like and the dish will be a success. You can mix up the peppers you use and maybe add some spice if you are up to it. I keep the seasoning really simple so that the sausage shines through and the peppers really keep their sweet flavor. Here is how I have been cooking it up recently.

sausage with peppers and onions

5 sausage links (whole)
1/2 cup water or broth
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 yellow onion
2 garlic cloves, chopped
olive oil
salt and pepper

In a skillet with a lid, heat some olive oil over medium heat. Add the sausage links and brown on all sides. When they are all browned, add the water and put the lid on. Let the sausages cook in the water for 5-7 minutes or until no longer pink in the middle. Toss them around in the pan every few minutes to keep them from sticking and burning. Watch the water level as well and add more if necessary.

While the sausages cook, start prepping all your vegetables. Cut the onion in half and then slice both halves into 1/4 inch slices. Slice all the peppers the same size.

When the sausages are cooked through, remove them from the pan to rest. Drain any excess water and heat some more oil over medium heat. When the oil is hot add the peppers and onions. Season with salt and pepper liberally. Keep stirring the vegetables and scraping any brown bits left by the sausages from the bottom of the pan. After cooking for 3 minutes, add the garlic and toss around. Keep cooking the vegetables until they are done.

If you wish, slice the sausages into 1/2 inch rounds. Toss the sausages and any juices back into the pan with the peppers and onions and toss to coat.

Serve hot on hoagie rolls or with pasta or just heaped on a plate.

(I like to slice the sausages before I toss them with the veggies because it stretches the dish a little farther and the sausage juices combine really well with the veggies, but keeping the sausages whole works well too.)