ART DESIGN: Project #2-DONE! . . . YAY!!!


Here is Project #2 – The Color Wheel with it’s

accompanying Complimentary/Analgous charts

SOOOO glad this one is done! It wasn’t as difficult as the first one, but when you’re mixing acrylic paints, it can get dicey – for instance, just trying to get the right shade of orange. Yes, orange DOES come in a tube all mixed, but for this assignment, you must MIX YOUR OWN! That also goes for a VERY dicey VIOLET color (the teacher did warn the students that violet would be the most difficult to achieve and she wasn’t kidding!). Because of mixed messages between the teacher, my son, and myself, the left hand bottom portion of the chart had to be re-done (son told me: just copy what she did in the example – so I did! . . . turns out he meant: follow her EXAMPLE, but create your OWN color matches! UGH!) Between the two of us, it’s now a done-deal! (I also told him, when this class is all done – he owes me lunch!)

Our weather is cooperating still/yet – it’s clear and no new snow, 20 degrees right now at 4:10 p.m. – it’s good enough to go out shopping or drive in. In fact, we went to church yesterday! Let’s just say: missed 2 weeks, went 1, missed 2 more = a VERY anxious Pammie! It was like ‘old home’ week – everyone was just about in the same boat: “How long since you’ve been here?” was the sentence of the day.  Lots of hugs & smiles – you could really tell people were happy to be back in church!

Been experimenting a bit with the new donated yarns; I like trying new things so I dragged out some of my old afghan square knit patterns and applied them to some of the hats – to my pleasure! Added the “Granite Relief Pattern” to a brim, “Star stitch” to another, and “Elm Seed Stitch” to another. These patterns work best if done in a solid color, so you can see the stitch contrast. Right now I’m up to 19 Newborns & 18 Premie hats (I try to shoot for 25 of each before I deliver them – that way I figure the Obstetrics and Neo-natal Intensive Care units will have enough to hold them for a few months – hopefully!).


Gold=Granite Relief, Pink+Star stitch, Green=Elm stitch

Food-wise, nothing ‘special’ – made homemade Potato Soup for dinner last night; family was happy. With everyone in & out all the time it makes preparing dinner meals a bit difficult, as I never know HOW MANY people will be eating them! OH! Youngest came home last night with the announcement that he has another job and starts TODAY. (Not my choice of a job for him, but he wants to do it, so why stifle the effort?). He’s working at a Piercing Kiosk at the local mall (they sell ‘stuff’ for people who like pierced parts: ears/eye brows/lips/etc. He has his ears, bottom lip and septum (the part between your nose hole openings) pierced (go figure – his Dad & I both do NOT like that sort of thing – YUCK!). I was surprised when he said that the MALL ITSELF has a dress code for those working at kiosks – no tennis shoes, no jeans, no t-shirts/shirts with writing on them – basically clean & neat/business-like. He’s working 4 days this week, all training. Got up early and drove there only to find out he had the hours reversed: he went for 9 a.m. – 3 p.m./ it was supposed to be 3 p.m. – 9 p.m.! (He was bummed at spending the gas for two trips). He asked me yesterday why I kept “PUSHING” him to get another job – (I thought I was just ‘suggesting’ – oh, well). I told him most people operate on money and the ‘having’ of it – without a job there’s no gas money/money to spend on ‘stuff/movies/fast food, etc. We’ll see how long this job lasts – I’m not one for thinking those kiosk jobs are anything to hold onto for long. He says they pay $8.00 an hour & (I think) 5% commission for any sale. (I’m thinking: no sales, no pay – that’s just my ‘take’ on that kind of job, but I could be wrong).


Cowboy Casserole

1 1l2 lb. ground beef
1 medium onion, chopped
3 cloves garlic, chopped
1 (15.25 oz) can whole kernel corn, drained
1 can cream of mushroom soup
2 C. shredded Cheddar cheese
1/2 C. milk
4 T. sour cream
1 (30 oz) bag frozen tater tots –
defrost about an hour before using

Preheat oven 350 degrees F.
In large skillet, cook onion until tender &
translucent; add garlic – cook 1 minute. Add
beef; cook over medium heat until no longer
pink; drain grease & place in large bowl. Set
aside. In small bowl, combine soup, milk &
sour cream; whisk until smooth. Add to
hamburger mixture; stir to combine. Grease
a 9 X 13 baking dish. Layer half of tater tots,
pour hamburger mixture over, then layer with
rest of tater tots. Sprinkle with remaining
1/2 C. cheese.Bake 25-30 minutes or until
golden brown & crunchy.

NOTE: Can be made ahead of time & refrigerated,
then baked.

(recipe: Facebook)
Sour Cream Banana Bread

1/2 C. margarine or butter
1 C. sugar
2 eggs
1 tsp. vanilla
1 1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 C. mashed banana
1/2 C. chopped nuts (optional)
1/2 C. sour cream

Preheat oven 350 degrees F.
Grease 1 large loaf pan. Cream
margarine, sugar, eggs & vanilla.
Add dry ingredients, then bananas,
nuts & sour cream; mix well then
pour into prepared loaf pan. Bake
1 hour. Makes 1 loaf

(recipe: Rhonda – Marys Recipe

Creamy Chicken Stew

3/4 lb. new potatoes, quartered
2 T. water
1 T. oil
1 lb. boneless skinless chicken breasts, cut
into bite-sized pieces
1 (10 3/4 oz.) cream of chicken soup
1/4 C. zesty Italian salad dressing
2 C. frozen peas & carrots
1/2 sour cream

Microwave potatoes & water in covered
microwavable dish on High 7 minutes or
until potatoes are tender. Heat oil in
large saucepan on medium-high. Add
chicken; cook 7 minutes or until evenly
cooked, stirring occasionally. Add potatoes,
soup, dressing & frozen vegetables to
saucepan; stir then bring to boil, covered.
Simmer on medium-low 3 minutes or until
chicken is done & vegetables are heated
through. Stir in sour cream; cook 1 minute
until heated through, stirring occasionally.
Serves 4 (1 1/2 C. each)

(recipe: Kraft foods)

Pork Chops with Apples & Stuffing

1 (6 oz) pkg. stuffing mix for chicken
1 (21 oz) can apple pie filling
6 boneless pork chops, 3/4 ” thick

Preheat oven 375 degrees F.
Prepare stuffing as directed on pkg. Spread
pie filling on bottom of 9 X 13 baking pan sprayed
with nonstick spray; top with chops & stuffing,
cover with foil. Bake 35 minutes until chops are
done, uncovering last 5 minutes of baking. Remove
baking dish from oven; let chops stand 3 minutes
before serving. Serves 6

NOTE: Can be made using boneless, skinless chicken
breasts. Increase baking time as necessary until chicken
is done (165 degrees F.)

(recipe: Kraft foods)

Cheesy Broccoli Toss

4 C. frozen broccoli florets
1/4 lb. Velveeta, cut into 1/2″
1/2 tsp. dry mustard
1 T. grated Parmesan cheese

Cook first 3 ingredients in large
nonstick skillet on medium-high
heat 5 minutes or until broccoli
is crisp-tender, cheese is melted &
mixture is heated through, stirring
occasionally. Sprinkle top with
Parmesan. Serves 4

NOTE: can also add 1 minced garlic
clove with the broccoli

(recipe: Kraft foods)

Potato & Bacon Soup

8 medium potatoes, cubed
1 onion, finely chopped
1 quart chicken broth
1 lb. bacon, chopped into 1″
1 C. shredded Cheddar cheese
1 C. Half & Half
1/4 C. butter
1 T. garlic powder
1 tsp. pepper
2 tsp. salt

Garnishes: extra shredded
cheese, bacon crumbles,
sliced green onions, sour

Fry bacon, reserving a little cooked
bacon for garnish. Place all ingredients
(except bacon garnish) into crockpot;
cover & cook on Low 8 hours. Serve
topped with shredded cheese, bacon
crumbles, sliced green onions, & sour

(recipe: thriftyand

Crockpot Cheddar Garlic Bread

2 C. Bisquick
2/3 C. milk
1/2 C. shredded Cheddar cheese

1/2 C. (stick) butter, melted
1/4 tsp. garlic powder

Mix bisquick & cheese in a bowl; stir in
milk until mixed well. Grease a bread pan
(or put a piece of foil on the bottom of the
crockpot for ease of removal). Pour Bisquick
dough mixture into pan. Place pan in bottom
of crockpot and cook 1 hour 45 minutes  to
2 hours, on High – until toothpick inserted into
center of loaf comes out clean. Brush butter-
garlic mix on top of bread before serving. Makes
1 loaf.

(recipe: crock-pot ladies)

Crockpot Casserole Spaghetti

1 1/2 lb. ground beef
1 green pepper, chopped
1 large onion, chopped
1/2 C. celery, chopped
2 garlic cloves, crushed
1 (28 oz) can crushed tomatoes
or sauce
2 T. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
12 oz. spaghetti noodles or other
2 C. shredded cheese (your choice)

Cook ground beef; drain & cool
completely and place in crockpot.
Add green pepper, onion, celery,
garlic, tomatoes, chili pepper,
salt & pepper to crockpot. Cover &
cook on Low 7-8 hours or High 5-6
hours. When almost done, cook
spaghetti noodles (or pasta) accordg.
to pkg. directions; drain & add to
crockpot plus about 1 C. cheese; mix
well. Add more cheese to top and serve.
Serves 6-8


Kick-off Popper Dip

1 (8 oz) pkg. cream cheese, softened
1/2 c. mayonnaise
1/4 lb. Velveeta, cut into 1/4″ cubes
3 jalapeno peppers, seeded/chopped fine
12 Ritz crackers, crushed (about 1/2 C.)
1 T. butter, melted
1 green onion, sliced

Preheat oven 350 degrees F.
Beat cream cheese & mayo on medium
bowl until blended. Stir in Velveeta &
peppers; spread on bottom of a 9″
pie plate. Mix cracker crumbs & butter;
sprinkle over dip. Bake 20 minutes or
until heated through. Top with onions.
Makes 18 (2 T. ea.) servings
Serve with crackers, for dipping

(recipe: Kraft foods)

Hawaiian Dream Trifle

1 (10″) store made angel food cake
1 (20 oz) can crushed pineapple, drained
1 (12 oz) jar pineapple preserves
1 C. sweetened flaked coconut, toasted
(reserve 1 T. for garnish)
2/3 C. toasted macadamia nuts, chopped
(reserve 1 T. for garnish)
2 (3.4 oz, ea) boxes (4 serving size)
instant coconut cream pudding mix
3 C. cold milk
1 (16 oz) container Cool Whip, thawed &

Cut or tear cake into bite sized pieces; set aside.
In medium bowl, combine crushed pineapple &
1/2 jar preserves; mix well – set aside. In large
bowl, combine instant pudding mixes & milk;
using wire whisk, mix well. Add 1 C. Cool Whip,
mix & set aside. Using a trifle bowl or large glass
bowl, layer ingredients:
half of cake pieces
half of pineapple
half coconut
half macadamia nuts.
Spread half of pudding over all and repeat layers.
Spread remaining pudding over all. Generously
spread top with Cool Whip; garnish with toasted
coconut & nuts. Cover & refrigerate 1 hour.
Serves 8-10



That’s about ‘it’ for now – hope you are happy, healthy, warm & comfortable (that about covers it all -right?).




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2 CommentsLeave a comment

  1. Enjoying reading about the color assignments for your son’s design class. Let him know that once he gets through these time consuming difficult assignments then the fun for the class should start. Sometimes i think the art teachers give these color mixing assignments to weed out the students, thin their classes down. All those charts and projects can be purchased already completed with great explanations on the color schemes, inexpensively from most art suppliers. Tell him art is interesting and challenging and a skill that can give him great joy for the rest of his life providing that he gets through these color charts without too much stress. Seems over the 30 years of teaching and taking classes that the color wheel, blending of colors is the most wasted of assignments,but is always the first thing they want you to do the first weeks. Guess they feel there are students out there that don’t know the elementary elements of mixing blue and yellow makes green, etc and values of color. Also if one is using the student grade paints they will have a more difficult time with these assignments because the colors are not necessarily pure and seem to “muddy” quicker. IMHO

  2. Another assignment done you are a good mother!!! I love the hats –the colors are great!

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