averylucas:

Hello Again!

I’ve been in hibernation for awhile. I graduated with my MFA. I started a new job working in a foundry. I moved into a mill space where I can have a studio. Real life things are happening.  Stay tuned while I set up the studio and start making new work.

Exciting news, in November I will be teaching a workshop on repousse at the Fuller Craft Museum! Check out the link. I am honored to be able to continue my work as a teaching in some small capacity.

gracefacestudio:

Currently, I’m in post thesis mode.  I’ve floundered a bit paralytically thinking: What’s the ‘right’ thing for me to make now?
In order to ease this tension, I’ve given myself permission to make things that I simply want to make without any inherent deeper level of meaning.  I’m making to ensure that I continue to make.
Above:  I’m replicating two pairs of cufflinks.  It’s very satisfying to make small things again. 

gracefacestudio:

Currently, I’m in post thesis mode.  I’ve floundered a bit paralytically thinking: What’s the ‘right’ thing for me to make now?

In order to ease this tension, I’ve given myself permission to make things that I simply want to make without any inherent deeper level of meaning.  I’m making to ensure that I continue to make.

Above:  I’m replicating two pairs of cufflinks.  It’s very satisfying to make small things again. 

Lobster Salad with Melissa’s Chia Dressing





Lobster Salad with Melissa’s Chia Seed Dressing (recipe below) on a bed of my backyard greens! Last Friday Night, the weather was fantastic, so we decided on a spontaneous sunset dinner on our boat Blue Pearl in Smith’s Cove, East Gloucester. I harvested a variety of greens from my garden and pulled together a lovely baby spinach and red leaf lettuce salad. We packed up the salad and some shucked lobster meat which was kept on ice and headed out! 




First shuck cooked lobsters and chill in the refrigerator.




This is my Gloucester greens garden. I added shredded carrots, cranberries, tomatoes, and a fantastic poppyseed dressing. 




Melissa’s Chia Seed Dressing for Lobster Salad on Backyard Greens


1 1/2 cups sugar
2 tsps. dry mustard
2 tsps. sea salt
2/3 cup vinegar 
3 Tbsps. onion juice
2 cups olive oil
3 Tbsps. Chia Seeds


Blend in mixer or blender at a low speed. First, combine sugar, seasonings, vinegar, and onion juice (grate an onion and squeeze out juice) and blend for a few minutes. 
Gradually beat in oil as if you were making mayonnaise. When thickened, beat in Chia Seeds. Chia seeds are filled with protein and are similar to poppy seeds. You can substitute poppy seeds if Chia Seeds are unavailable.