Twystid Buddha Creations

12/03/2020

It's been what seems like a lifetime since I've had the time, inspiration or inclination to create ~ it feels sooooo good to want to make all the cool & pretty things again! 😊

Just finished drawing out the lettering for 1 of 2 toy chest lids we're working on for a very dear friend ❤ Going to use the router & Dremel to carve out some dimension and then a little woodburning to make it pop. More pix later when it's done but until then, enjoy the holiday season and spending time with the ones you love!

02/23/2018

❤❤❤

05/19/2017

Over 98 percent of the passwords were cracked, thanks to the site's poor password security.

05/17/2017

It's the answer to all of mine anyways! 💃

04/14/2017

Yes, Yes, YES!!! How long have they been watching me?!?!?

04/05/2017

Nevvah!!!!! They will nevvah take my creativity away!!! To do so would mean that they won and we can't have that! 💚💚💚

Modern society tells us to do well in school, work as hard as we can, and eventually teach our kids to do the same. It's an endless cycle that doesn't exactly leave much room for creativity. This short film is encouraging people to look at things differently, and is striking a cord.

04/04/2017

02/23/2017

How can you not love Willie Nelson????

01/03/2017

This looks AMAZING!

Mardi Gras Crawfish Cornbread

It’s Mardi Gras time, and so it’s time for crawfish.

2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon Creole or Cajun seasoning
6 eggs
2/3 cup vegetable oil
1 yellow onion, finely diced
8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapenos

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.

Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.

http://m.csmonitor.com/The-Culture/Food/Stir-It-Up/2013/0212/Mardi-Gras-recipe-crawfish-cornbread/(page)/1

11/15/2016

Salvador Dalí, the famous Surrealist artist, was a serious foodie.