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On this day, sixty years ago, Republicans celebrated President Dwight D. Eisenhower’s upcoming birthday with a star-studded televised tribute on CBS. As part of his re-election campaign, Ike Day was a nationwide celebration of Ike: communities held dinners and parades, there were special halftime shows at college football games, and volunteers collected thousands of signatures from citizens pledging to vote.

The post Cake recipe from Ike Day celebrations appeared first on OUPblog.

Now that I work in a studio outside of my home (bye bye tiny spare room and sweatpants, hello spacious room and cute top!), I plan ahead a bit on my portable lunch sometimes. I love bringing tasty food with me to enjoy during a break when I’m at the studio.
Whether it’s a peanut butter sandwich I enjoy on a bench in the sun, or some leftovers from last night’s dinner, I just really like my meals and I want to make them count.
But you know, those weeks where the days fly by and you’re left with just some scraps in the fridge? Well, then I just really love to get creative and I kind of giggle to myself when munching on my copious lunch!

The post I Love It When A Plan Comes Together appeared first on Make Awesome Art.

I illustrated this recipe during my online art class on drawing food.
It's now published on www.theydrawandcook.com

DRAW TIP!
If you don't know what to draw in your art journal: draw what you eat!
It never gets boring and it's always different!

To warm up a little for my online art class "Draw It Like It's Hot", I've been doing these art journal entries of what I ate... I enjoy it so much - I might be hooked!

The online class just started this Monday, so it's not too late to join! Come on in - it's just $69 for 4 weeks full of foodie-art!
Click here to learn more and to sign up!

Welcome to Draw Tip Tuesday!

You may or may not know that I love drawing food and illustrating recipes. And I love sharing the joy of it! So today we’ll do a super quick illustrated recipe - you can totally make it happen too!

Silent-screen star ZaSu Pitts is usually remembered for her extraordinary name, her huge eyes, and her fluttering fingers, but not many know that she also put her nimble fingers to confectionery use, crafting elegant candies that were famous on Hollywood sets.

The post ZaSu Pitts, the little-known confectioner appeared first on OUPblog.

Well... it's happening!

1. First place winner: If you come up with a title that is perfect for the book, you will win a copy of the book once it's published, and free entrance to the next round of my online workshop 'Draw It Like It's Hot', which is all about drawing food and illustrating recipes. 2. Second place winner: you will win free entrance to the next round of my online workshop 'Draw It Like It's Hot', which is all about drawing food and illustrating recipes. 3. Third place winner: you will win a copy of the book once it's published.

You know I love drawing food and illustrating recipes. I was thrilled to see the hundreds (yes, really!) of fantastic recipes that Sketchbook Skool students shared in the 'Storytelling' kourse, when they were doing the homework I gave them. 


This kind of art just has to be shared, so we collected and bundled 18 of those recipes from our Storytelling students around the world.
And made an Ebook. It's free!

Get your copy of this free ebook by clicking the button below.

Yesterday, I posted that road trip drawing I did in Switzerland. Here is a bunch of other drawings I did during my stay in Switzerland in October:

Sketching Family

Out for lunch in St. Gallen on a rainy day. The women who owned the place saw what I was doing, and she kept grabbed my Sketchbook (while I was drawing!), bringing it to the back of the restaurant to show her employees. It was very funny and it was lovely to see how impressed she was with this mediocre sketch.

The longer I looked at this church, the stranger I found its architecture, with unexpected corners everywhere.

My husband's feet and a pot of tea back home.

Welcome to Draw Tip Tuesday!
Today we're doing a quick food illustration - Sunny side up, or any way you like it.

I’d been wanting to try these for a long time but never got around to it until last week. There were a few mishaps, but all in all, I was psyched about how they turned out, despite their less-than-photogenic looks. They even got the hubs stamp of approval—-as in, he not only ate them without complaint (he pretty much always does that) but says he’d like me to make them again. He even chose them leftover the next day instead of grilled chicken.

The recipe is adapted from Mark Bittman’s How to Cook Everything Vegetarian. Here’s the original recipe. I’ve cooked a lot, lot, lot from this book. Check out my archives if you want to see more posts about food and cooking.

1 can black beans, drained

1 medium onion, roughly chopped

1/2 cup old-fashioned oats (I used gluten-free)

1 TB chili powder

1 garlic clove

a generous squirt of Sriracha sauce

a nice blob o’ ketchup

3 pickled jalapeno slices

Pulse everything just a little, not a lot, in the food processor. I accidentally left out the egg, but it didn’t seem to matter much, so I doubt I’d add it back in. I also goofed and blended the ingredients too long.

After processing, let it all rest a few minutes.

Form into patties and chill in the fridge for a little while.

Heat a cast-iron skillet to medium, add oil, then brown the patties on one side, then the other.

The next bit was tricky for me. The burgers actually had to be cooked a long, long time to get the right texture. You want the texture to be kind of burger-like. The right kind of chew, not mushy and damp.Maybe I had trouble because I added too much moisture and pulsed the ingredients too long. I don’t know. I may try browning and then baking next time.

What I ended up doing was just turning the heat down to low and cooking them forever very slowly so as not to burn them. I was afraid the whole experiment would be a wash, but lo and behold, they turned out very well in the end.

I didn’t think they were more than mildly spicy, but my daughter (who likes to remind me that children have more taste buds) said the spice factor was too much for her. I hadn’t expected the kids to flock toward bean burgers anyway and had made them turkey burgers instead.

You could totally crank the spice factor up or down. These are definitely going into the rotation.

If you want more detail about all kinds of tips and variations, do check out the original recipe.

I’ve been reading Jennifer Worth’s memoir, Call the Midwife, since I love the show so much. I was surprised that the show actually follows the memoir fairly closely. I’ve been watching old episodes of Foyle’s War, a British WWII detective show. Also tried Outlander (no, I’ve never read the books) and The Knick. I’m definitely on a mostly British historical kick. Not sure what I think of those shows yet. You?

Also doing some patchwork, some of which I hope to show you soon.