The most simple can be so superb...

Nature provides an abundance of inspiration for the inquisitive eye. Quiet stencils created of graceful leaves on stretched boughs; frilly ferns sway in all directions; bark skin textures appear as landscapes. Though inherent color green is conjured in one's mind, it takes a true artist to creatively develop the form celebrating pattern afresh.

In the one-room, one-woman exhibit at the NJ Audubon Wayrick Wildlife Art Gallery, teaching artist and designer Karen Fuchs has focused her expression as such. In cyan-blue prints called cyanotypes, her expressive art is impressively displayed on fabric, watercolor paper, and linen, the images becoming part of the actual surface.


With a background in weaving, textile design, and interior architecture, I'm interested in the connections between art, science and design. ~ Karen Fuchs

Animal, Vegetable, Mineral - wall collage

Ideas investigated include the intersection between man and nature, geometry and abstraction, collecting and documentation. ~ Karen Fuchs

Man, the nature of - cyanotype

Branching - cyanotype on fabric

Ferns - cyanotype on fabric

Kale Clouds - cyanotype on linen

 

Plug-in - cyanotype on fabric

I loved the predominant denim mood of the exhibit. It was fresh and on point with the au courant organic lifestyle movement. Karen's passion for patterning and arrangement is apparent. She testifies beauty is all around us, stimulating curiosity, inspiring creativity. It is a springboard of intellective influence.

Sycamore Bark Fragments - cyanotype on fabric

Through the Lens - cyanotype on fabric

Karen teaches workshops and courses at numerous visual arts centers in New Jersey, summer programs, and arboretums outside of the Garden State as well. The extensive curriculum she developed for children and adults alike "encourage us to look closely at what is right in front of us - to observe and draw, describe and study, then create art projects that allow for deeper meaning and understanding inspired by these concepts".

A novel accomplishment by framing nature... xoxo-Sonya

If you only update your summer wardrobe with one item this year, make it dramatic.

What piece? The choice is simple. The number one trend to consistently grace the 2017 catwalks showcase shape and form. From cut-outs to ruffles and even a return of the infamous pad, focus is definitely on the shoulder.

Fabric selections run the gamut in everything from chambray to body con stretch. Menswear pleating, multi layered ruffles, and a single spaghetti strap adorns one shoulder for striking summer style.

Fancy shoulders are striped, tied in bows, ruffled and draped, delivering a fresh sexy sophistication to the mix. All emphasis remains on top, decollete in the spotlight.

Are we still in the 80's? Not quite. Shoulder pads have returned but add sculptured shape, further enhanced by tucked and gathered sleeve caps for drama. Shoulders bear all the weight in jackets and blouses with retro-futuristic cuts, broadening style-sight to remain in the limelight.

Yes, it is unquestionably shoulder season. Perfect framework for a little something unique to adorn...

xoxo-Sonya

The recipe is fairly simple with an impressive presentation. Paired with mixed seasonal fruit and choice of refreshing beverage, these cups will charm a tasteful offering for any special occasion. The crepe recipe can be found in one of my previous blog posts here, and while these are made with Asiago cheese, you can use cheddar or even goat cheese with fresh herbs, all to satisfy the discerning palette of your guests, and yourself, of course.

Baked Eggs in Crepe Cups

Simple French Crepes (recipe)

8 tablespoons shredded Asiago cheese

4 teaspoons chopped mixed fresh herbs, such as oregano, marjoram, basil, and savory

or 1 teaspoon dried Italian-herb seasoning

8 eggs

Salt & pepper to taste

8 teaspoons heavy cream

Watercress, sour cream and capers for garnish (optional)

1) Preheat the oven to 400 degrees F. Generously spray 8 (2 1/2-inch) nonstick muffin cups with nonstick coating. Line each cup with a crepe, allowing the sides to flute naturally in folds.

2) Spoon 1 tablespoon of cheese and a sprinkling of 1/2 teaspoon mixed herbs into the bottom of each cup. 

3) Break an egg into a separate cup or bowl, then slip the egg into a crepe cup over the cheese mixture. Repeat with the remaining 7 eggs to fill all the crepe cups. Season eggs with salt and pepper.

4) Drizzle each egg with 1 teaspoon of cream. Place the muffin pan on a baking sheet.

5) Bake at 400 degrees F for 18 minutes until desired doneness. Tent with foil during the last part of the cooking time if the crepes start to overbrown on the edges.

6) To serve, run a narrow icing spatula around the edges of each crepe cup to loosen, then carefully lift the crepe cups out of the pan using the same spatula. 

7) Optional: Arrange each on a bed of watercress and garnish with a spoonful of sour cream and a sprinkling of capers.

I simply served each with a cluster of sweet, crisp red grapes. The crepe cups are crispy with the piquancy of herbs and cheese baked into the egg. Picture perfect on the plate; superb sharing a little something special for Mother's Day brunch.

Wishing every lovely lady a very Happy & Blessed Mother's Day! xoxo-Sonya