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tree swing: sixty days of watercolor #14

Posted by on Jun 15, 2016 in #60daysofsummer, featured, outside, summer, watercolor, watercolor a day | 0 comments

tree swing watercolor #60daysofsummer Keetha

My grandad had a tree swing in their yard for us grandchildren. We all loved it; it was pretty much the only thing that would make me put down the Nancy Drew book and go outside.

Want to see more of my Sixty Days of Summer? Those posts are here

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Watercolor a Day Month of May #1

Posted by on May 1, 2016 in featured, watercolor, watercolor a day | 0 comments

Whee! Happy May, everybody!

watercolor a day FB Keetha

Three years ago, I read Show Your Work by Austin Kleon (it’s good) and was inspired to take on a daily creative project, one that I would share each day. That was the first Watercolor a Day Month of May.

It was big fun, so I did the same last year.

Today kick’s off this year’s Watercolor a Day Month of May!

May watercolor Keetha 05-01-16

May is a favorite month, a month of celebrations. My dad’s birthday is in May and so is my Mom’s. And Mother’s Day and my wedding anniversary. And school gets out and it’s Memorial Day and it’s warm but not hot – lots of things to be happy about.

I’d love for you to come see what I do this month. Follow me on Instagram, Facebook, and sign up for my newsletter!

2014 Watercolor a Day Month of May

 

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Easter week

Posted by on Mar 24, 2016 in featured, Holidays, spring, watercolor | 0 comments

Keetha Easter art

 

Keetha spring shelves

 

Keetha spring wall

Keetha Easter kitchen

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The thing about watercolor is

Posted by on Mar 14, 2016 in abstract, featured, watercolor | 0 comments

Keetha blue green watercolor 03-14-16

Even when it doesn’t turn out right, it turns out even better.

This blue green watercolor came out nothing at all like what I had in mind, and I like it so much.

There’s a life lesson here somewhere, I’m sure of it.

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Watercolor rainbow

Posted by on Feb 5, 2016 in featured, watercolor | 0 comments

keetha watercolor palette

I’ve been meaning to make a paint swatch of my watercolors for a while now and keep forgetting to do it!

The other day, I got in two new tubes of watercolor and I decided it was time. I knew I wanted the colors in rainbow order. I had to write out “Roy G. Biv” so I could remember. I always want my rainbows to start with the blue shades for some reason.

keetha watercolor palette close

When I was rearranging the little containers of color in the right order and painting little swatches of color, I came across two tubes I had forgotten I had. One is a gorgeous turquoise – so pretty – that I bought last year when I took an art journaling class from Pam Garrison at Donna Downey Studios.

The other tube was a red that I have no recollection of at all. When did I get it, I wonder? Probably in the fall when I was looking ahead to Christmas. I’m on a quest to find a good, strong red – not tomato-red, not fuschia-red, just RED. It was distressing not being able to find a good red to make holiday watercolors. I have four shades of red watercolor, none of them awful but none of them are quite right, either.

keetha palette on desk

While I was at it, I made another swatch card for my desk because the colors are so pretty.

When I finished filling all my little palettes with color and arranging them I realized that this palette that I got just a few months ago is almost full. And I don’t have the just-right Christmas red! Or all the greens!

I’m going to need a bigger palette.

P.S.

Sandy Allnock did a great blog post and video series about watercolor paint, Daniel Smith in particular (my watercolor of choice) and making paint swatches here.

Also. You may notice that I have the same paint color twice in the top picture. I got a little confused while I was painting. I’ll fix it later.

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Praline Pumpkin Torte

Posted by on Nov 24, 2015 in fall, featured, Holidays, watercolor | 0 comments

praline pumpkin Keetha watercolor

Every year I look forward to this dessert.

I like pecan pie and sweet potato pie, too, but this cake with its sweet crunch of praline pecans and whipped cream and soft cake layers. Ahhhh.

Praline:

3/4 cup packed brown sugar
1/3 cup butter

3 tablespoons whipping cream

3/4 cup chopped pecans

Cake:

4 eggs

1 2/3 cup sugar

1 cup vegetable oil

1 (15-ounce) can pumpkin or 2 cups fresh cooked pumpkin if you happen to have that around

1/4 teaspoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons pumpkin pie spice, which I never have so I use a combination of cinnamon, ground cloves, and nutmeg

1 teaspoon baking soda

1 teaspoon salt

Topping:

1 3/4 cups whipping cream

1/4 cup confectioners sugar

1/4 teaspoon vanilla extract

Additional chopped pecans for garnish and whatnot

Let’s make it:

Preheat oven to 350 degrees. Grease three 9-inch cake pans. Or, if you want two smaller desserts, grease four six-inch cake pans. (The photo at the bottom of the post is of a torte with two six-inch layers. I made it for Thanksgiving and froze the other one for us to have at Christmas.)

I line cake pans with parchment paper because it makes clean up so much easier.

In a heavy saucepan, combine the brown sugar, butter, and cream. Cook over low heat until the sugar is dissolved. Pour into your prepared cake pans. Sprinkle with pecans and let cool.

praline pumpkin ingredients Keetha

In a mixing bowl, beat the eggs, sugar, and oil. Add the pumpkin and vanilla. Combine the dry ingredients; add to the pumpkin mixture and beat just until blended. Spoon the batter into the cake pans, right on top of the pecans and brown sugar mixture.

Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.

(Along in here, I put the mixing bowl and wire whip into the freezer for a bit. It makes whipping the cream go even better if the bowl and whisk are cold.)

Cool cakes for 5 minutes in pans. Turn out onto a wire rack and let them cool completely.

Place one cake layer, praline side up (I call it the yummy side up), on a serving plate. In a mixing bowl, beat whipping cream until soft peaks form. Beat in sugar and vanilla. Spread about one-third of the whipped cream over cake. Top with second cake layer and spread with one-third of whipped cream, and repeat with the third layer. I like to finish it off with a dusting of cinnamon and some chopped pecans.

Store in the refrigerator or freeze for a week or so. Thaw in the fridge before serving.

Praline Pumpkin Keetha

I don’t know where we found this recipe, but it says it serves 12 to 14. I think that’s 12 to 14 skinny people who probably prefer a fresh pear for dessert because they’re so full from the kale salad they had instead of turkey and dressing.

Scenes from Thanksgiving a few years ago. It includes one of my all-time photographs of anything, ever.

 

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