Monthly Archives: August 2015

BACK TO SCHOOL DRIVE

Aug 26, 15

Wanted to give a big shout out to all the people who participated in our back to school drive.  We partnered with All We Want is Love as a drop off location for The Battered Women’s Center of Charlotte.  With over 100 children in the shelter the week that school started we thought it was a good idea to give 10% off all original artwork in exchange for school supplies.  Since Anne and I have both been teachers we can relate to the importance of education in our society.  It breaks my hear to hear that the Battered Woman’s Shelter has over 100 children that are going to school the next day with very little.  Please stay in touch with us on Facebook or Instagram to keep in touch about the organizations we are giving back to.

backtoschool

Categorized:

Up Close and Personal With Joel Penkman

Aug 14, 15

upcloseandpersonal

Name: Joël Penkman

Hometown: Right now I live in Liverpool, England

IMG_1450.2

Recommended Restaurant: The Baltic Bakery makes the most fantastic sourdough bread and is great for breakfast, brunch or lunch. We don’t really eat out much as we love to make our own delicious food.

Favorite Place to Travel to:  There are too many beautiful places. Morton Island, a small sand island off Australia’s Queensland coast was really special and nearly deserted.

IMG_2632

IMG_2639

IMG_2670

Favorite Book:  Wuthering Heights

wuthering-heights2

Favorite Cocktail: We make a yummy red currant shrub cocktail from our homegrown berries.

Redcurrant-Syrup-1

What is your favorite item to cook? What is the recipe for it? Right now I love baking bread!

IMG_8263

Sourdough loaf (Adapted from Tartine’s Country Bread)

INGREDIENTS
FOR THE STARTER AND LEAVEN
¥ 1000 grams white-bread flour
¥ 1000 grams whole-wheat flour
FOR THE BREAD
¥ 200 grams leaven
¥ 700ml + 50ml water
¥ 1000 grams white-bread flour
¥ 20 grams fine sea salt

PREPARATION
Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour. Put 100 grams of warm water (about 80°F) in a small jar or container and add 100 grams of the flour mix. Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter. Cover with a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days.

When starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine). When starter begins to rise and fall predictably and takes on a slightly sour smell, it’s ready; this should take about 1 week.(Reserve remaining flour mix for leaven.)

Make the leaven: The night before baking, discard all but 1 tablespoon of the mature starter. Mix the remaining starter with 200 grams of warm water and stir with your hand to disperse. Add 200 grams of the white-wheat flour mix and combine well. Cover with a towel and let rest at room temperature for 12 hours or until aerated and puffed in appearance. To test for readiness, drop a tablespoon of leaven into a bowl of room-temperature water; if it floats it’s ready to use. If it doesn’t, allow more time to ferment.

Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse. (Reserve remaining leaven for future loaves; see note below.)

Add 1000 grams of white-bread flour to bowl and use your hands to mix until no traces of dry flour remain. The dough will be sticky and ragged. Cover bowl with a towel and let dough rest for 25 to 40 minutes at room temperature.

Add 20 grams fine sea salt and 50 grams warm water. Use hands to integrate salt and water into dough thoroughly. The dough will begin to pull apart, but continue mixing; it will come back together.

Cover dough with a towel and transfer to a warm environment, 75-80°F ideally (like near a window in a sunny room, or inside a turned-off oven). Let dough rise for 30 minutes. Fold dough by dipping hand in water, taking hold of the underside of the dough at one quadrant and stretching it up over the rest of the dough. Repeat this action 3 more times, rotating bowl a quarter turn for each fold. Do this every half-hour for 2 1/2 hours more (3 hours total). The dough should be billowy and increase in volume 20 to 30 percent. If not, continue to let rise and fold for up to an hour more.

Transfer dough to a work surface and dust top with flour. Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down. Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust. Work dough into taut rounds. Place the dough rounds on a work surface, cover with a towel, and let rest 30 minutes.

Line two 10- to 12-inch bread-proofing baskets or mixing bowls lined with towels. Generously flour the proving baskets or towels so the bread won’t stick.

Dust rounds with flour. Use a dough scraper to flip them over onto a work surface so floured sides are facing down. Take one round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough. Repeat this action on the right and left sides, pulling the edges out and folding them in over the center. Finally, lift the top corners up and fold down over previous folds. (Imagine folding a piece of paper in on itself from all 4 sides.) Roll dough over so the folded side becomes the bottom of the loaf. Shape into a smooth, taut ball. Repeat with other round.

Transfer rounds, seam-side up, to prepared baskets. Cover with a towel and return dough to the 75- to 80-degree environment for 3 to 4 hours. (Or let dough rise for 10 to 12 hours in the refrigerator. Bring back to room temperature before baking.)
20 minutes before baking, place a Dutch oven or lidded cast-iron pot in the oven and heat it to 500°F. Dust tops of dough, still in their baskets, with whole-wheat/rice-flour mixture. Very carefully remove heated pot from oven and gently turn 1 loaf into pan seam-side down. Use a razor blade to score the top of the bread a few times to allow for expansion, cover and transfer to oven. Reduce temperature to 450°F and cook for 20 minutes. Remove lid and cook for 15 – 20 more minutes or until crust is a rich, golden brown color.

Transfer bread to a wire rack to cool for at least 15 minutes before slicing. The bottom of the loaf should sound hollow when tapped. Return the pot to the oven and increase the temperature to 500°F for 10minutes. Reduce temperature to 450°F and repeat this process with the second loaf.

IMG_4094

IMG_4096

Most influential person in your artistic career:  My husband James for his emotional and financial support when I made the career change.

Studio Location: I share a loft studio with my husband at our home.

IMG_1728

Object people ask about when they visit your studio: People seem most interested in the gesso boards which I paint onto. I think because they are unusual – a lot of work goes into making them, they look like porcelain tiles.

IMG_1713

What is your favorite quote and who is it by?  My mother told me I should always try and be the best person I can be.

What inspires you?  Inspiration comes from my present and past surroundings and experience.  I choose familiar subjects, then look at colour, shape, texture, and also association for inspiration.

When you get creatively stuck how do you unblock your creativity? Sometimes its good to take a break and look at what other people have created, in books, online, galleries, museums, libraries.

sungold-tomatoes

What influences your work?  I was a graphic designer for 8 years before I began painting in my current style, I think you can see this in my layout, choice of subject matter and brushwork.

oysters

What moment did you realize you wanted to be a full time artist?  It wasn’t a moment but a slow realization that I could make a little money from this, it could be my career and being happy in your job was very important.

chimayo_chile

What would you be doing if you weren’t an artist?  I nearly trained as an architect, that would still be good.

Categorized:

Blackberry Farm: Artist In Residence

Aug 7, 15

One week ago today, my husband and I (and our two middle girls) traveled to Blackberry Farm where I was invited as a special guest – Artist in Residence.

IMG_8008This was the blurb for their event calendar, The 2015  Blackberry Year : The newest edition of our yearly almanac showcases returning and exciting new events featuring the nation’s hottest chefs, innovative winemakers, GRAMMY award-winning artists, talented artisans and top athletes. Names so big, you’ll just have to read it to see them – plus up-and-comers so talented you’ll want to be in the know!

IMG_7998
I was humbled to say the least to have been invited to share my art and my story: Painting with a Purpose and to have spent some quality time with Blackberry owner Kreis Beall.

IMG_7991

IMG_7996

IMG_8334The scenery is stunning. Situated on a pastoral 9,200-acre estate in the Great Smoky Mountains you feel like you have stepped into heaven.  The peace. The tranquility.  I woke up Saturday morning to the sunrise just praising GOD for the journey He has me on. As a wife, a mother, an artist, an employer and friend.  It has not been all glamorous as some would think.  Just like the bumpy, gravel, winding road leading to Blackberry Farm, my life has been just that. But even in the midst of twists and turns and the bumps in my path, I cling to a God who’s promises are true. He will guide every step along the way and He will bring me that peace that passes all understanding.

IMG_8256

IMG_8313

IMG_8231

It was an incredible weekend and I was blessed beyond!

IMG_8315

Categorized:

Local Missionary Serving Asia

Aug 3, 15

5accd9c6-009a-4fbf-b5de-ea3daab6875a

If you could live anywhere in the world, regardless of money or travel time, where would you go? Growing up, Ashley always had the same answer for this question: Charlotte, NC. A Queen City girl through and through, she could imagine nothing better than years of rooting on the Panthers and the Hornets, attending Greek Fest, and experiencing the beauty of four Carolina seasons every year.

When she visited Ethiopia the summer after high school, she was the most surprised of anyone to discover that God was calling her to live life overseas. She realized that there were people in the world who had never even heard of Jesus, and she knew she wanted to be part of telling them how much Hope and Love and Goodness He had to offer, even if it meant being far from home. After finishing school, she lived in Tanzania for a year, sharing Christ with villagers near the Indian Ocean. Now, she is committed to moving to Asia to share life with a group of people who have no idea that they are made in the image of God, who loves them more passionately than they could imagine.

We are honored to support Ashley in her missions and we hope you will join us in lifting her up in prayer and through financial gifts.

938817fa-b400-4634-acf3-1521c1113297

Categorized: