Bob Holt: The Blog

outofsteparts:

Reblog for a chance to win prizes!

Hey everyone! I’m trying to get the word out about Out of Step Arts and I wanted to ask you for your help. If you’ll be so kind as to reblog this post, you’ll have a chance to win some OOSA prizes. (Details below)

ABOUT OUT OF STEP ARTS
Out of Step Arts works with emerging and established artists with unique styles and diverse interests.  The goal is to help promote their work, make some sales, find them illustration jobs and gallery show opportunities. The OOSA artists currently include:

• Alexis Ziritt
• Toby Cypress
• Logan Faerber
• Ming Doyle
• Andrew MacLean
• Paul Maybury
• Greg Ruth
  

If you aren’t familiar with their work, I’d encourage you to check it out over at www.OutofStepArts.com. You’ll also be able to get the latest news about the artists and OOSA, see upcoming appearances, find original art and prints for sale, get commission rates, etc., etc.

REBLOG CONTEST RULES AND SUCH

It’s pretty simple: reblog this post here on Tumblr and you’re entered to win! Feel free to “like” it and follow me as well, but that won’t get you into the contest (just into my heart). The winners will be selected at random via the notes list generated by Tumblr. The contest ends 11:59 pm 9/3/12. I will contact the winners to obtain the addresses to ship them their prizes.

REBLOG CONTEST PRIZES

Grand Prize: One lucky reblogger will get an OOSA Anniversary Print Set! (more info here)

Slightly Less Grand But Still Pretty Awesome Prize: A different lucky reblogger will get a print of Ming Doyle’s painting “Apathia”. This will be the only one available outside of an OOSA Anniversary Print Set. 

The 1:100 Prize: For every 100 notes (likes/reblogs/follows), one lucky person (who will be a different lucky person than the two who already won the other two prizes) will get to pick one of the collaborative OOSA prints. So to spell it out: if we reach 100 notes, 1 person wins this prize. If we reach 200 notes, 2 people win. 300, 3 people. Here are the prints you can choose from if you win.

“Demon Wolf” By Greg Ruth and Logan Faerber

 

“Road Rage” by Toby Cypress and Andrew MacLean

 

“Unknown World” By Paul Maybury and Alexis Ziritt

 

I appreciate your help with this. I want as many people as possible to hear about Out of Step Arts and the artists involved. They are a talented bunch who are doing great things.

Thanks and good luck!!!!

Kinda made this recipe up. It wasn’t half-bad, so I’m writing it down. While not exactly what I did, it’s how I plan to attack it next go-round.

Ingredients

• 1/2-inch thick round of pancetta (about 1/4 lb) - Cubed
• A dozen or so medium-to-large brussels sprouts
• 1 tbsp butter
• Balsamic vinegar
• Salt and Pepper

Procedure

1. Preheat oven to 375 F
2. Peel yellow or bad leaves off brussels sprouts. Remove ends and cut in half - quarter if particularly large
3. Render pancetta on medium-low heat until most of the fat is out or you grow impatient. It takes a while
4. Set meat aside, leaving fat in pan
5. Add butter to pan
6. Toss brussels sprouts into fat, dust with salt and pepper, dash with balsamic vinegar. Turn to coat
7. Pour contents of pan into baking sheet.
8. Roast for 15 minutes, flip sprouts to the other side, and roast an additional 15 minutes, or until a little crispy/crunchy and browned, but not burned.
9. Garnish with a few pieces of the cooked pancetta and serve

Notes

• The sprouts sort of fell apart on me. I threw all the bits and pieces in there together. The leaves crisped up nicely (though some burned - caveat emptor)
• The butter may seem a little much, but it cuts the bitterness of the sprouts and smooths out the flavor.
• I also added a little olive oil with the balsamic, but that was kind of overkill
• You could add another dash of the balsamic when serving, but I felt like there was enough - the taste was there, but not overpowering. Of course if you’re trying to further mask the flavor of the sprouts…
• The pancetta adds a saltiness and pork flavor that also hides any lingering sproutiness. It’s really salty, so take that into consideration when salting the sprouts
• You could probably replace the pancetta with bacon, fatback, or whatever. Prosciutto if you’re only adding for taste, but you’ll have to find a different cooking fat.

nor am I skinny, but if I was, this is what I would wear.

I don’t know why I find this so cool, but I do.

I’m working on updating the ol’ website. I’m taking the opportunity to delve into HTML5, CSS3, and Typekit as much as possible. Canvas and transforms make me tingle.

Bedtime.

Congrats to Meagan Fisher and company on the new Crush + Lovely site. Absolutely beautiful.

Hey everyone! I got a new pet Tumblr!

Sit! Lie down! Roll over! Play dead!

Good boy.