Photos relevant for fixing my shower / bathroom

Dark teal, copper, sea glass/verdigris green


Recent Paintings by Lynn Whitlark (2017)

I began painting in the 21st Century, which is a little late. I have always loved the arts, but never found a “hook” to the traditional visual arts of painting and drawing until I discovered all the new pigments that were invented and discovered n the last 3 decades of the 20th…. thanks to the many chemists and engineers –mostly in the auto industry — it is no longer necessary to encase particles of pigment in plastic or oil to give them permanence.

Which means watercolor is finally a stable medium that can and will remain vibrant and true to an artist’s original vision and intention. –if the artist chooses paint and pigments based on their scientific pedigree rather than an emotional attachment to an old color name or a cheaply made paint set.


I do not paint with acrylic or oil mediums, but just about every other tool is on the paper. I grind paint myself, as well as using a few select commercially produced paints — especially those that would require more equipment and specialized grinders than I have available to me. As I get older, I am making fewer paints than I did 15 years ago — but I still grind those for which there is no quality substitute.

2017 is the year I fell in love with the art of Tyrus Wong — the man who famously created the core painting for Disney’s Bambi so long ago. His liquid forests and Eastern sensibilities have changed the way I paint forever. And it shows in the first few paintings listed below. You can draw a hard line between work done before and after I studied Wong’s work.

The paintings photographed represent work done and/or framed, shown, or sold for the first time in 2017. In no particular order.


This first is taken from photos of the nearly extinct Marble Island Butterfly, which was thought to be completely gone until a few specimens were photographed in the Puget Sound area last year.

Minimalist experiment with 3 pigments (indanthrone, carbon dust, and prussian blue) and PILLOWS:

Early experiment with dimensional watercolor surface:

Trumpet vines:

Experiment in texture and transparency/opacity :

Light and lack of light, worked in predominantly natural (as opposed to laboratory created) pigments.

A few fragments and studies from a destroyed painting of the endangered El Segundo Blue Butterfly:

And studio shots and fragments of a few others….

Watercolor sketch with potential:

Other assorted experiments and longterm projects:

And one last look at texture and opacity….

Fine Tuning Type II Diabetes Without the Meds / Side-Effects : Cannabis Rising

A further note about cannabis:  And a further note about blood sugar:

 (There are many posts here that I wrote beginning with a diabetes diagnosis about 2 1/2 years ago; as well as a few posts relating to Medical Marijuana and my adventures navigating that strangly il/legal landscape.  This is the latest on both fronts as of 4/17 — a few unusual effects which may or may not be related.  Because of my severe asthma and chronic migraines, I manage my diabetes without the prescription diabetes drugs or insulin.)

In the last 2  weeks, I made a couple of slight changes to my diabetes control diet, and to my medical marijuana consumption, and my average blood sugar numbers are down by about 15%. (So far)

1. I cut my total breakfast numbers by half. Half the total protein, carbs, fat, calories etc. the only number I kept about the same is fiber grams.  This was fairly easy, since breakfast has long been my main/largest meal of the day.  Cutting it in half means 1c coffee, 2 eggs instead of 3, 2 sausage links or bacon strips instead of 4, and a small 6″ hi-fiber/low carb tortilla filled with refried beans, pepper jack cheese, onions, and salsa — instead of a medium 8″ tortilla.)

2. I stopped taking “canna-free” days. I’d been taking 1 day a week off from the routine.

3. I switched from my usual —

  • Bloody Mary-Jane (made w/ 3/4 c mixer + 1oz olives) or 
  • Canna-Joe (made w/ 1c strong dark roast or 2 shots espresso, 2T cocoa powder, vanilla, cream, & sweetener) –> to a a tall 
  • Ginger Joint (made w/ 12oz Bai no-sugar Ginger soda, 1oz lime juice, 1/2t lemon bitters.)

The resulting iced ginger drink fills a glass that holds 22oz — and unlike the hot coffee (9oz, including milk), or the short bloody mary-like canna cocktails (10oz including ice and olives), the Ginger potion takes me several hours to drink, and the ice melts into it over time — diluting it further.

[all 3 drinks are made w/ exactly the same 1/2t measure of cannabis tincture.]

The results of these changes have been very positive, including much lower levels of cannabis in my system, but more consistently; lower averages in blood sugar numbers and more consistency; and about 15% less food in my system, which takes some of the burden off my metabolism.  –all with no loss to the anti-migraine, anti-neusea, anti-anxiety, and pain management effects of the Medical Marijuana.

Not sure what this means in the long run. I have already been very pleased that the cannabis seems to be keeping the migraines and the various anxiety problems at bay.  But I’d been hearing and reading about some of the terpenes and cannabinoids possibly having a positive effect on insulin resistance — I just hadn’t dared hope it would impact the diabetes, too.

(Check out HBO’s “Vice” archives for their discussion about the Congolese Landrace that may have clues to the diabetes/cannabis connection.)

And it may turn out that the lower blood sugar numbers are completely unrelated to the cannabis.  –however, that would be a very big coincedence.

We’ll see.  

At least I hope we will.  

Who knows what this Republican Administration will do w/ regards to cannabis.  Or anything else.

Canna-Joe: a New Favorite Cup of Cannabis Coffee

I can’t smoke my medical marijuana because I have killer asthma – literally.  I can’t do magic brownie (at least not easily) because I’m diabetic.  So…  most of the time I use cannabis tincture, which I brew myself like some kind of Snape’s Potion Class homework.

But the truth is, I really dislike the taste of marijuana.  

So I am on an endless quest to find the most inoffensive ways to use the tincture I make.

The basics, for those wh have not been on this magical mystery tour of cullinary experimentation with me, seem to be this:

  1. Start low and go slow.  In other words, you want to use the least quantity of cannabis possible to get the symptom relief you are after.  Mostly because even when legal, pot is still expensive.  So waste not = want not.  …Also because using too much tends to give me nightmares, or even panic attacks.  Be conservative when you first experiment with dosage… you can always have more later if needed; but if you use too much at first, you just have to wait it out as it metabolizes through your system.
  2. Masking the flavor — especially of some of the really dank flavored strains is v e r y difficult.  Through experimentation, I have learned that bitter flavors tend to hide the danks better than just about anything else.  A little sour, salty, spicy-hot,  and a little sweet can also help, but the bitterness  is really the key.
  3. Bartenders’ bitters (those expensive little bottles that are measured into mixed drinks by the drop) are availabe in a wide variety of formulas, from Graprfruit Bitters, to Teapot Bitters, to Mexican Mole Bitters, and Chinese Herbal, Dandelion, and Charred Pineapple or Chamomile!
  4. Naturally bitter foods also work: coffee, black or green tea, cocoa, olives, citrus peel, ginger, herbs like dandelion, burdock, and grape leaf….

In the past, I have given recipes here on my blog that use tastebud approved and tested ways to consume magic bartendable drinks like my Bloody Mary Jane, Salty Dawg, Magic Matcha Chai, and my Ginger Ale Joint.  So here is my latest, and possibly greatest potent pot-potable: Canna-Joe.

  • 8oz very strong, dark roast coffee or 4oz espresso.  I prefer an Italian roast because it is bold and bitter without tasting burnt.  I prefer either Illy espresso, Barista Prima Italian Roast, Barista Prima Dark Hazelnut, or in a pinch — one of the Starbucks dark roasts.  Decaf works just fine if it’s late….
  • 2 T (rounded) unsweetened cocoa powder.  I use Dagoba’s chili pepper spiced, or an organic dutched cocoa.  Note that the cocoa powder also adds several grams of fiber to the cup.
  • 2 t suger, or the equivalent in the sweetener of your choice.  I use a diabetes friendly sweetener called Just Like Sugar, because it also adds 5g of fiber per T.  Whatever sweet you use, adjust the amount to match your taste.
  • 1/4t vanilla extract
  • 1 dose (for me, this is about 1/2t of my high-proof alcohol tincture) cannabis
  • 1 1/2 oz light cream

Honestly, in this mix, I can’t taste the marijuana at all!  Which is excellent news.  It also adds about 12-13g of fiber to my daily diabetes numbers.

And it’s just as good over ice.


Pictures to come….

Sweet Potato – Pecan Cheesecake! — Diabetic Friendly!

Try this on for size — this may be the best sugar-free, high fiber, gluten free, high protein, reasonably carb’d recipe I’ve ever made. And it is sooooo yummy…. Holy crap. There will be variations on this theme but here’s the basic recipe:

2 tsp(s), cinnamon, ground
0.50 tsp(s), Salt
2 tsp, Vanilla Extract
0.75 cup, Chopped pecans

80 grams, “Just Like Sugar for Baking” sugar substitute
1.25 cup, Farmers Market Sweet Potato Puree
2 containers (8 oz ea.), Cream Cheese (Light)
2 Eggs

Let the cream cheese and eggs come to room temp so they will mix well. combine eggs, sweet potato puree (or pumpkin), vanilla, Just Like Sugar, salt, cinnamon and mix until smooth. Gradually add cream cheese and mix until smooth and well blended.

Grease a pyrex baking pan (about 7″x9″) and spread pecans on the bottom of the pan.

Pour cream cheese mixture into the greased pan (or muffin cups) over the pecans, and bake in a hot oven/ with a water-bath at 400 for 5 minutes, then reduce heat to 300 and continue to bake for 20-25 minutes, until firm. (time will depend on the size of the dish — a smaller pan will take longer.)

Remove from oven and set aside to cool. Cover and refrigerate (or scoop out into single serving dishes to chill.)
8 x 1/2c portions: 235 calories each
17g fat
328mg sodium
20g total carbs
11g fiber carbs
7g sugar carbs
7g protein
(and half a day’s Vitamin A because of the sweet potato)

Loaded BLT Dip & Baked Potato Topping

Oh my, potato pie!  Let me count the ways…

To use this dip.special-k-sour-cream-and-onion-cracker-chips-detail-prod-dyp300x247

  1. Dip for veggies, chips, french fries, crackers, taquitos, flautas, garlic bread, mozerella sticks…
  2. Topping for your baked potato
  3. Mixed with hard-boiled egg yolks to devil your eggs
  4. Mix with potatoes, chopped hard boiled eggs, onions, and celery for potato salad
  5. Mix 2T with 1/2c tuna for tuna salad
  6. Spread on hearty sandwich bread for a killer mayo substitute
  7. As a dollop added to a bowl of fresh split pea soup (or chili… or tomato soup… or potato soup… or tortilla soup….)
  8. toss a little with fresh pasta and parm
  9. fold into a rice pilaf
  10. serve on your chicken enchiladas, or for Taco Night!
  11. probably more I haven’t thought of yet
  12. or just lick it off your fingers to get the last bit out of the bowl

178090139_XSIt’s not nearly as fat-dense as just sour cream, because of all the other goodness folded in — and no added salt or sugar removes two of the other major tripwires.

You can substitute low-fat (not fat free — significant flavor will be lost) sour cream for some portion of the regular sour cream, and knock out more the fat and calories.  Experiment to get a balance that suits you and yours.

If you like extra heat, use hot rather than mild Rotel (diced tomatoes & green chilis).

If you’re a garlic hound, add more Sriracha.

If you like things cheesy, add 1/2 c shredded parm, or 1 c shredded sharp cheddar… or whatever cheese you’re into.

Love avocado? Trying to cut some of the saturated fat? Try substituting 1/2 c mashed avocado for 1/2 c of the sour cream. (that’s about 1 small avocado)441390

Think bacon is the pot of gold at the end of the pig?  Double (or triple) the bacon!

Basically — add, subtract, multiply and alter to suit your own buds!

This recipe makes 4 cups of dip.
(16 x 1/4 c servings)
[1/4 cup is just about right to dress a med baked potato or to make 4 deviled eggs]


  • 1 can Rotel diced tomatoes & green chilis, drained
  • 6 slices thick high-quality bacon — cooked, drained on paper towels, & crumbled
  • 1 egg yolk
  • 1 T lime juice
  • 1 T Sriracha sauce
  • 2 T dehydrated minced onion
  • 2 T dried, or 1/2 c  fresh chopped basil
  • 1 T dried, or 1/4 c fresh chopped thyme
  • 1 T dried, or 1/4 c fresh chopped parsley or cilantro (I like parsley better)
  • 1 t black pepper
  • 1/2 t mustard powder
  • 3 T Chia seeds (like Bob’s Red Mill)

Mix ingredients together and chill for at least 1/2-hr before serving.

(I like to divide it up into 4-oz cups with lids so people can have their own little dip cup, and so leftovers are already portioned into smaller servings.)

Roughly, if you make this dip as written out here with regular sour cream, you get these

nutrients in 1/4 c:

  • 100 calories
  • 7g fat (4 Sat)
  • 4 carbs
  • of which 1.5g are fiber
  • and of which 1.5g are sugar
  • 3g protein