The Semester Is Here

The semester started!

Ahhh! I’m in a panic. Yep, already.

Nah I’m cool, just have to go to school now, so I’m going to hurry up.

Here are some pictures! I’ll update more soon too!

K

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PS Ok my program is totally rad, and i have super awesome artists as professors, and they’re great to work with. also the visiting artists are crazy interesting. the application deadline is coming on feb 1. I fully endorse it. Apply! It’s public school priced, nice and media experimental, and a small (6-9 a year!) program with nice studios. And for a thesis you get a whole gallery yrself. (Visiting artist examples: Alan Sonfist, Martha Wilson, upcoming: genesis p-oridge – among tons of others). Apply!

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Pumpkin Persimmon Cranberry Bread! Mmm!

Pumpkin Bread Recipe!

This was popular in my Studio Art MFA Seminar class, and at my husbands work. Good thing it makes 2 loaves! We got to eat one ourselves and split one up between our cohorts.
Plus it’d be a groovy holiday treat!

Ingredients
3-3/4 cups all-purpose flour
2 1/2 cups sugar (the original recipe said 3 cups, that’s a lot)
4 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
4 eggs (or energ-e egg replacer if yr vegan!)
1 tablespoon grated fresh or dry ginger (could use more if you like it spicy!)
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
1 tablespoon vanilla
1 cup persimmon, cubed (I used 1 1/2 persimmons – mmm i ate that other half)
1/2 cup fresh or frozen cranberries, thawed (you could use a few more maybe)
1 cup chopped walnuts or almonds
optional 1 teaspoon lime juice
(optional: oat mixture for top – i just eyeball this but it’s about:
2 tablespoons rolled oats
1/2 teaspoon cinnamon
1 teaspoon sugar
1/8 or 1/4 teaspoon oil)

Directions
Preheat your oven to 350 degrees! Do it, do it, it’s worth it.
In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In another bowl, whisk the eggs, pumpkin, vanilla and oil; stir into dry ingredients just until moistened. Fold in cranberries and nuts.

Spoon into two greased and flowered 9-in. x 5-in. loaf pans (or whatever you have that’s sort of that shape and size). If you are going to put the oat mixture on top, do it now! Mix the oats, sugar and cinnamon in a small bowl or cup and sprinkle over the top as evenly as you can.

Bake at 350° for 60 or 70 minutes or until a toothpick or sharp knife inserted near the center comes out clean (I just did it for an hour, the original recipe said 70-80 min). Cool for 10 or 15 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each – I like bigger slices that are cut in half). You could share that other loaf with your friends, or you could freeze it for later.

I should have taken a photo of it. But it was all gone before I thought of that. Next time I make it I will post a photo. It was pretty.

I hope that works as well for you as it did for me. Let me know if you have questions or anything.

xoxok