Thoughts for living small! A pinch of this and a dab of that!
Sunday, September 1, 2013
BHS Alumni Logo
As a Graphic Designer, I am sometimes asked to work on a project for the community. I am a graduate of Bentonville High School. The Alumni Association has become less active over the years. A wonderful group of energetic people have began working together to rebuild. I was asked (among other things) to create a new logo for the association. The logo pictured above has been adopted. The new look includes elements of symbolism and and tradition with an updated look. It includes a new tag line that describes the mission of the association.
PS: I am so happy I only need to draw that tiger once!
Monday, August 12, 2013
Sweet Potato Vine
This pot is home to my early spring salad garden. It also has become a late summer/fall container for more ornamental plants.
While cleaning the pantry the other day, I discovered a sweet potato that had begun to sprout. It had little bitty vines already forming. I hauled it out to the deck with a little shovel and planted it in the salad garden container. I also stuck the remainder or the onion bulbs in there. Maybe I'll have a late crop of green onions? Within days, the sweet potato started growing. In this picture it had been growing about 10 days. Who knew it would sprout out so quickly? I think I will enjoy its beauty until frost hits. Wonder if I'll harvest sweet potatoes?
Sunday, August 11, 2013
I developed this way to cook eggs quite by accident. I was making sunny side eggs one day and let the pan get too hot. I immediately poured a bit of water in the pan to cool it. I saw the steam rise and wondered what would happen if I placed a lid on the pan so I gave it a try. The result was a nicely cooked egg that reminded me of a poached egg.
The method I have developed starts with spraying the pan with cooking spray. I break eggs into the pan - its really easy to cook multiple eggs at one time utilizing this method. I season the eggs with salt and pepper. When the pan heats, I pour water in the pan until the bottom is covered by about a quarter inch of water. I place a lid on the pan - I prefer a clear lid so I can watch the cooking progress. When the eggs are done, they easily lift out of the pan and onto the plate.
Add a sliced tomato and piece of perfect toast and you have a delicious meal. Of course, serving with bacon or sausage will be a heartier breakfast. I also use a spicier seasoning when I'm in the mood for some kick. Cook these to a "hard" level and they would easily dice to top a salad. The variations are endless!
Posted by Pat Clayton at 1:21 PM 1 comments
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