Illustrations

Illustration from 
The Moon in the Morning
Book 4 Chapter 4 "The Battle"
Jean has an argument with her father and "wins."
The rose is given as a peace gesture.

"Chanel Meets the Shakers" Shawl

Shaker inspired knitted shawl of hand-spun Shetland wool
(wool from sheep at Wild Apple Farm, Ltd. Hudson, NY)

I will be working this season at Hancock Shaker Village. The job will involve costumes. I am slowly getting started. I made this one-piece "Sleeveless Sweater" out of left-over shetland wool from the red ruffled sweater (see by clicking on "Jewelry and Knitting" below). It is surprisingly warm and I really like how it hugs the body, stays put and doesn't flop open or loose, or interfere with whatever I am doing with my hands.

Illustrations

Illustration The Moon in the Morning
Book Five Chapter 1
Jean and her mom search in Grandma's boxes for a special candle
and find more than they were looking for

Red Ruffled Sweater

I hand-spun most of the wool in this sweater
 Shetland and Shetland/Bluefaced Leicester and Merino.
 I used some commercially spun mohair and lambswool
on the cuff and hem ruffles.

illustration

A magical transformation happens in Book Four Chapter One
of The Moon in the Morning

Queechy Lake In Fall

Queechy Lake in Fall
24" x 36" wrapped canvas, oil painting

for sale at artrebecca.com

Almond Pastry

 I was thinking about Calissons d'Aix and wanted to make an almond pastry with a similar texture and taste...
Prize Winning Almond Delight

Original Recipe by Rebecca Nebesar 

 Ingredients
1/3 cup white Sugar plus 4 tsp. Sugar
1 cup white Flour
1 stick (1/4 pound) unsalted softened Butter
1 can SOLO Almond Filling
2 large Eggs separated into yolks and whites
1/4 cup Milk
1/4 cup approx. Almond Slivers

Preheat oven to 350 Degrees. Line fluted quiche pan (with removable bottom) with parchment paper trimmed to fit the base with only about 1/4 to 1/2 inch up the sides. Press in with finger tips at edges to crease in a nice fold.  Spray with non-stick spray.

Whisk egg white as for meringue into soft peaks. Slowly add 4 tsp. sugar as you whisk. Then gradually stir in three heaping teaspoons of almond filling, the more liquid parts from the top of the can if possible. Blend until just smooth. The white mixture should now resemble pancake batter. Divide into two approx. equal portions and set aside.

Beat 1/3 cup sugar and the butter until well blended and somewhat"fluffy."
Add the egg yolks one at a time, steadily beating. Add the flour and milk and beat until blended. Dough will be stiff. Stir in one portion of the white batter. Mixture will now resemble brownie dough. 

Drop globs of the dough to distribute it in the pan. It will be a bit stiff and slippery on the paper to handle. Work it flat, however you can into the pan.

Using most of what remains in the can of Solo Filling (I didn't use the whole can) dot the dough as if you were making marble cake.

Knife the filling into the dough surface, being careful not to let the filling go all the way to the bottom of the pan. 

Bake approx. 30 minutes until almost done.

Remove from oven and spread with the second portion of the white batter. Scatter the toasted almond on top.
Bake about ten more minutes until the white turns a pale brown and feels springy to the touch like marshmallow.

When cool, remove from pan and set on serving dish. I left the parchment paper on for easy handling and clean up.

My friends loved it!