Pickles bring so many wonderful memories to mind. They have always been a favorite of mine. When I was little it was always a real treat to spend the night with my friend, Liz. She was the only person I was allowed to spend the night with on a school night. Oh what a rebel I'd feel like staying up late on a tuesday! But that wasn't even the best part. I could eat all the pickles I wanted! Unlike my house, where a strict ONE was allowed (one of the few rules I didn't mind breaking). But not at Liz's. Straight down the middle, we'd divide the jar, stay up late and share stories and schoolgirl giggles. 

It has been years since I have seen Liz, but I always think of her when I eat those delicious vinegary cukes : )  And I can still down a jar in no time flat. Proven to be true this past week! E and I made summer pickles. We made them last year, devoured them and have talked about making them again since. A friend of mine gave me some fresh picked vegetables, and with summer coming to a close, it seemed like perfect timing. (AND, those beautiful blue anniversary BALL jars? Has anyone seen them? I have been dying to do something with them, even though I don't have those pictured!) 

2 cups seasoned rice wine vinegar
2 cups water
2/3 cup white balsamic vinegar (or white wine vinegar) 
5 Tbs. sugar
4 Tbs. kosher salt

6 cloves of garlic
1/2 tsp. coriander seed
1/2 tsp. dill seed
1/2 tsp. mustard seed
1/2 tsp. fennel seed
1/2 tsp. Aleppo chili flakes

Fresh dill
Tomatoes (green, red and black!) 
Vidalia Onions
Cucumbers 
Jalapeno Peppers (sometimes I am brave enough to throw those in) 

Once the cucumbers are cleaned and cut, place them in a bowl with a table spoon or two of salt to draw some of the water out of them. About an hour will do the trick. 

For the Brine: Mix together the vinegars, water, salt and sugar on the stove top. When it starts to boil, toss in the garlic cloves, fennel seed, coriander seed, mustard seed, dill seed and aleppo chilli flakes. Whisk together and let it sit for about five minutes. 

Arrange the cucumbers, tomatoes, Vidalia onions and peppers in jars. Place fresh dill at the top of the stack. Pour the brine over the stacks until the jar is full. Once the jar is cooled, lids can be placed on top and placed in the fridge! They will be ready the next day, and will keep for about two weeks. 

I hope this is a lasting tradition on Humphrey Street! I just absolutely love making them! And of course, eating them, too! 

Lots of starbucks coffee, brand new brushes and lot of time in a sketchbook mean this project is complete! I actually finished several weeks ago but neglected to ever post pictures. 
So the picture below is of the first wall. A basic "park scene" is what we were going for! Kristin is having someone come in and build lots of fun stuff on the wall, like an old wooden water tower. This scene wraps around to the picture below it. A big park entrance will be built onto that wall. The paintings are simple, but I like them. I like how they are part of something else, something bigger. 
And the last wall is of a small little city scene with wonky buildings and whipped cream trees. 

This week I will be working on another mural for Southside Church in Peachtree City. This one is of a city street. I love it because it is full of crazy perspectives, wonky buildings, and lots of color. I was supposed to start on it yesterday, but I ran into a few hiccups in my planning for this week. No worries-- I am not much one for scheduling anyway! So, instead I had some much needed time in my studio. (slash.. my front porch) 

This is my favorite part of the process. It is the messiest and the most spontaneous. Creating the first layer is so liberating because there are no boundaries. Its just plain fun and free. This first part is just about getting some color on the canvas, getting it started. Lots of rags and spray bottles and finger painting. (shh--don't tell me students) 

It was definitely a fun day on Peachtree Street. The painting isn't finished, but it is getting there. I left for Peachtree City and left the daffodils to dry. City Streets are next! Updates to come.