​     We had a great January Westsider's SCBWI Schmooze/Mingle/Schmingle meeting to start out the new year. We discussed goals for the year and beyond.  How do you keep track of your short term/long term goals and new ideas?   Thanks to our Schmingle coordinator, Suzy Engelman Block, who gave us the simple idea of using a folder and some post-its keep us on track.  

     Post-its are great for rearranging priorities, for adding and subtracting from your idea/goal folder.  As soon as I open my folder, I see the art and writing projects I want to tackle first or remember a promotional idea, etc.  There are so many colors and style of Post-it's, you'll easily be able to find what works for you.  

   If you’re like me , you have these items in your studio already or can use whatcha got on hand to do the job.  Get as fancy as you like, or keep it simple.  Here is how I made mine.   http://katmcdart.blogspot.com/
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By, Kat McD.
From my favorite new cookbook, Weightwatchers' "Love it, Cook it EAT it!"
These are Curry-Sweet Potato-Quinoa Cakes. Delish! Perfect for any bring along. They'll sustain artists through lively and sometimes lengthy, discussions about art.  Here is the recipe

1 cup QUINOA (rinse thoroughly)
2 cups water or BROTH  ( I use veggie broth to keep it vegan)
1 medium (1-lb) SWEET POTATO, peeled and cut into 1 inch chunks
1 tbls  SHALLOT -  chopped fine
1 tbls grated peeled fresh GINGER
1 table CURRY powder
1 1/4 tsp  ground CUMIN
1/2 tsp SALT
2 Tsp OLIVE OIL  ( I used much more even on a non stick pan)

1.  Bring quinoa and broth to boil. Reduce heat to medium, cover, simmer 25-30 minutes. Transfer to large bowl

2.  Place potato in small saucepan and add water to cover, bring to boil.
Reduce heat to simmer for about 12 minutes till tender.  Drain/mash (you can also use a leftover baked sweet potato)

3. Transfer potato to bowl with quinoa.  Add ginger, shallot, curry powder, cumin, and salt: stir until mixed well.  Shape mixture into 4 (3/4 inch think ) patties ( or many smaller patties and adjust cook time) 

4. Heat oil in large nonstick skillet over medium heat   Add patties and cook until heated through and browned and crisped, about 5 minutes per side.
Below is the Lemon Tahini Sauce that is great with it.

I made my batch of cakes smaller and made many of them with the same amounts in this recipe.  I did use more oil, but I like them well browned because they hold together better.  These are 8 points on WW.

LEMON TAHINI

6 TBLs  TAHINI
6 TBLs    LEMON JUICE
1/4 cup warm VEGGIE BROTH
2 small GARLIC CLOVES  minced  
1/4 tsp GROUND CUMIN
1/2 tsp SALT
Pinch of CAYENNE
add water if too thick a little at a time.

Whisk Spread ENJOY!
 
This dish will keep your art group dishin' all day long.  

   

     

      

     

      

Where do our images come from? What is it in our past that draws us to a particular subject?

Here's a little of my story.

Mary-Jo Murphy

http://wordsabound.weebly.com/listening-in.html