Ready to Paint!

I start my 8 week acrylic painting class at Callanwolde Fine Arts Center Monday and I cannot wait! I am so excited to have a creative outlet one day a week that doesn't involve running from meeting to meeting or working on a computer :) The class is taught in the carriage house on the grounds of Callanwolde so it sounds like a pretty and relaxing setting to retreat to after work.

Today I finally made my way to Sam Flax Art Supply to buy all my supplies (and boy does that stuff add up!) I absolutely love that store…I could browse for hrs if I had the time. I especially love all of their handmade paper and stationary. I want it all :)

I will try and do weekly updates of my class and progress. My hope is that I learn some basics so I can start painting on my own and continue to do it down the road. I would love to be able to do paintings for family, friends and myself. What a cool gift to give… We will see how it goes!


Some of the paint I bought...


You can see how confusing it is to buy exactly what is on the supply list...there are so many brands, consistencies and prices that I needed someone to help me!


Some of my brushes/paint...

The amazing handmade paper Sam Flax sells...there were rows and rows (didn't want to take too many pics, ha)



Callanwolde...

Delicious Recipe

Last night I made a delicious chicken recipe from Gena Knox. It's very easy and is sooo delicious. This would be great for a small dinner party or just a week night meal...It is called ARTICHOKE AND GOAT CHEESE STUFFED CHICKEN. Enjoy!

4 teaspoons olive oil, divided
1 shallot, finely chopped (about 2 tablespoons)
3 ounces goat cheese, softened
1 cup marinated artichoke hearts, drained and roughly chopped
1 teaspoon fresh thyme, chopped
4 boneless, skinless chicken breasts

Instructions
FIRST Preheat oven to 375°F. Heat 2 teaspoons of oil in a medium skillet set over medium heat. Sauté shallots until softened, about 3 minutes. Transfer shallots to a mixing bowl, add goat cheese, artichokes, and thyme and stir to combine. Season with salt and pepper and set aside.

NEXT Make a horizontal slit in the side of each chicken breasts to form a pocket. Stuff each pocket with 2 rounded tablespoons of mixture. Sprinkle chicken breasts with salt and pepper.

LAST In a large, oven proof skillet, heat 2 teaspoons oil over medium heat. Sear chicken for 3 minutes on each side or until brown. Transfer to oven and continue to cook for about 15-20 minutes until meat thermometer inserted in thickest part of breast reads 165°F. Allow chicken to rest 5 minutes before serving.