It is so important for us white folk to open our ears and listen to the voices of Black people, Indigenous people, and POC.
This is a silly art project for a serious theme.
As white people, we can easily ignore other voices out of privileged ignorance. Let us know in the comments how you’re practicing listening to BIPOC voices in your life.
Lend Me Your Ears, my fellow white folks! I’m doing a series of white listening ears and I’d like to draw YOURS.
I need help. This is a community project.
I want to make at least fifty drawings, one daily for fifty days. If you’d be so kind to be part of the project, please send me a pic of your ear. This is about demonstrating the need to listen, not bragging that you are! I’ve gotten 18 ears so far and put them up on my instagram @familiaroddlings. Send me more ears and share this post!
To myBIPOC friends:
Don’t send me your ears. You’ve done SO much listening in your lives! Your thoughts, feelings, or ramblings about whatsoever you feel like putting out here, are welcome! I will listen.
And I WILL DRAW!!!
I’ll make some kind of representation for your comment and make it part of this series. It can be anything. If you have something in mind you’d like me to draw, let me know. If you’d just like to let off steam or anything, I’ll find a way to draw it.
If you are an artist yourself and would like to share it, I’d love to feature it here too!
I’ve been struggling with depression and fear and all those types of things, which I’m sure a lot of us have during this time. Moments that leave me without any inspiration at all. It’s been hard. My heart goes out to all of us struggling and those who are suffering the most.
I’m learning to let myself feel whatever it is that I’m feeling and not fight it. No judgement. Create when I can and not pressure myself to produce, produce, produce.
Lorises are adorable little primates with huge soulful eyes. Their round furry faces have “sad” eyebrow markings. They have tiny hands with five fingers, just like a human baby. They even at times appear to be asking for a hug or a tickle.
But they are not.
YouTube videos of these sweet faced animals lifting their arms and bearing their armpits have gone viral. We want to sweep the little darlings up in a cuddle. But most people don’t know that these critters are venomous and the arm lifted pose is in fact a sign of distress. They lift their arms to lick their inner elbows, where a special gland secretes venom. Their next bite is serious business!
The venom is only one reason why keeping a loris as a pet is a bad idea. They are taken illegally from their natural habitats in destructive ways, their teeth are removed in painful and often lethal procedures, and they are kept in small crowded cages. The stress of bright lights and transportation often kills them. And even if they survive the process of becoming a pet, once in human care, they are almost certainly malnourished. A diet of insects and tree gum is hard for humans to cater. Neither are they suited to human schedules – they are nocturnal and need solid chunks of sleep during the day. They also have complex social lives and need a mysterious combination of space and companionship that science is only just now starting to unravel.
If all those reasons aren’t enough, consider the fact that the pet trade is threatening the wild population of these animals.
I know what you’re thinking.
But they are so cute!
I know, I know.
We want to cuddle one, just one!
I hear you.
What if I told you there was a way to cuddle a loris and keep it in your home without harming it while ALSO helping lorises in the wild?
I made a chocolate cake for my nephew’s Octonauts themed party. It was a blast! (This is long overdue, as his birthday was back at the end of December, but better late than never.)
Devil’s food chocolate cake with chocolate cream cheese frosting inside is so yummy, this is the second time I’ve made it for his birthday cake. I also like to put chocolate bee bees in the cream cheese layers for extra chocolatey crunchies. The outside frosting is Swiss meringue buttercream.
Using the colorful meringue frosting, I piped out the corals, seaweed, and starfish and froze them a week ahead. Then the night before the party I simply placed them on the cake along with the toy characters. Such a time saver!
The “sand” is made from graham cracker crumbs mixed with finely chopped pecans. I couldn’t resist using Goldfish crackers for the cute fishes swimming around the cake.
I had my first “in person” art show at the Half Moon Bay Library on December 7th and 8th with the Colony of Coastside Artists. It was a blast! I had never met and spoken to so many people about my artwork – and they were all so supportive and kind! My husband, Nick, acted as my spokesperson when my shyness threatened to send me inside my shell and I was honored to make connections with so many fascinating people. I even got to hear an octopus story!
The library is gorgeous. The natural light from all the windows showed off our art beautifully. And the librarians were hospitable heroes! They made the entire event seamless and fun.
A heartfelt THANK YOU to all the visitors who came, all the artists who participated, and all the library staff who helped pull off a wonderful show!
A little while ago, a good friend commissioned me to make an anniversary cake with a lapidary theme. I dove headfirst into the world of geode cakes!
This was the most challenging baking project I’ve ever attempted. When I started, I didn’t even know what fondant was or to how grow my own rock candy. I learned SO much from this project and made so many mistakes. It marks many firsts for me: my first square cake, first multi-tiered cake, and the first time I tried covering cake with fondant. Not to mention the first time I’ve ever made rock candy!
He also requested a flavor of cake I had never heard of before: apple cocoa with chocolate chips. Of course I had to make a test cake and sample it.
Here’s a pic of the cake before any frosting is applied.
This cake is delicious! Walnuts and spices along with the apple give it an autumnal vibe and the chocolate chips push it over into ultra decadence. It’s a very dense cake and I needed to bake it for much longer than usual, but that crispy edge is what kept me coming back for more “sample” bites. Scrumptious!
I decided to pair it with inner layers of chocolate cream cheese frosting.
Then I coated it with blue American buttercream frosting.
I love the rectangle shapes. Those blue blocks are so … Minecraft, heehee.
The American buttercream frosting naturally formed color variation as I alternated chilling the cake in the fridge and smoothing it.
Next I started getting my fondant ready to drape on the top tier. Did you know there are several different types of fondant? I had no idea until I started this project. For this stage of the cake, I decided on a no-cook recipe for fondant that involves powdered milk, condensed milk, and powdered sugar. I kneaded half with blue food coloring and then twisted and swirled the two parts together to get a little bit of an agate ribbon effect. Then I draped it on the top tier, which was nerve wracking and resulted in many cracks.
Fortunately, cracks go really well with geode stone cakes! I simply painted the cracks with dark blue and gold food coloring and pushed rock candy into the fissures.
I had the rock candy growing in my kitchen for a couple of weeks. Perhaps the high humidity where I live slows the process down, but it took much longer to get any substantial crystals than anything I had read online. I felt very lucky that I had started growing them when I did. I made two flavors: cinnamon to go with the spices in the cake and apple to go with … you guessed it, the apple in the cake!
I used that same powdered milk fondant recipe and swirl technique to make edible agate slices to place on top of the cake. The toothpicks help secure them into the cake.
I made a different fondant recipe (the traditional “basic” type made from cooking granulated sugar, water, and corn syrup — and a little bit of salt) as the base for the geode so the sugar crystals would have something granulated to grow from. I thought powdered sugar wouldn’t grow crystals — or at the least, not as quickly. Then I made a sugar syrup using coffee extract as the flavor and let it sit for three weeks inside the fondant geode shape. I wish I had photos of this process, but I was too worried to have the presence of mind to document it at all. The entire enterprise was a huge risky experiment! But here you can see when I finally installed the candy geode into the bottom tier of the cake after cutting a side of it and letting the syrup drain.
Then I added supports and put the top tier on. It was over two feet tall! Definitely the biggest and heaviest cake I’ve ever made.
I added lots of home grown sugar crystals and food coloring to the cracks where the two tiers came together.
My husband helped me deliver this pinnacle to the place of celebration. It was too heavy for me to carry!
Happy anniversary to Dave and Kathy! This was an incredible experience for me. I learned more — and made more mistakes — than I can put down in a blog post. Thank you so much for thinking of me! It was an honor to be part of your celebration. Edible lapidary is fantastic!
And thank you, dear readers, for following my delirious yet delicious journey as a baker.