About this website:

Journal:updates, notes and thoughts and all the other stuff so that the front page stays tidy.

Eventscome out and say hi! This is where I post our monthly receptions

Portfoliocollection of photos of my  work, some in progress, some complete and some taken in their new homes.

Recipes:Show and tell in  kindergarten was  always a  bit stressful for me. I never new  what to  bring to share with the class. My  ant farm was not a hit with the girls in the class  and neither was the small animal skulls and  skeletons I  would find. Needless to  say I  do I love to share which is why I have created a space to share  some  fun yummy  and easy to make recipes that I have  created over the years. I love to cook with friends and family!

 Q/A: information on buying art, commissioned pieces and care for your art.

Videos: moving pictures of a few projects.


Mom, Artist, Entrepreneur, Lover of Life and Sunrises!

Finding things that others toss aside is where the game starts. I love the challenge of using what I find to create something entirely different. For me creating art is about being able to feel free to be spontaneous. However, my favorite pieces are works that I have  been commissioned to make. Those opportunities push me as an artist, forcing me to meet requirements and challenge myself.

“Art enables us to find ourselves and lose ourselves at the same time.” Thomas Merton



 I just added a recipe tab to the website to share some of my favorite recipes. I will be adding recipes as I get time. I thought I would do a  special  post for this recipe as I was inspired by  all the time I  spent in  Prosser WA. 

 Grape Bread- This recipe is for my friends in Prosser! 

labor day 127

Grape Bread- For my friends in Prosser WA


3 large eggs

2 tsp vanilla

1 cup oil

3 cups flour

3 cups seeded Concord grapes

3 cups brown sugar

1 tsp cinnamon

1 tsp salt 3/4 tsp baking soda

¾ cup chopped walnuts


Preheat oven to 325 degrees. Beat eggs, sugar, oil and vanilla until light in color. Mix dry ingredients together and fold the dry mixture into the egg mixture until moist.  Do not beat!

Gently fold in grape skins and nuts.  Pour into two greased and floured pans.

Bake for one hour or until it tests done in the center with a toothpick. Gently remove from pans and cool.

Makes 2 loaves