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Lucy Knisley

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All Kindsa Stuff! [Mar. 8th, 2012|02:19 pm]
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Cruise Comic Update:
The trip with my grandparents ended up being a lot more intense than I anticipated, so I came home without many finished pages. I'm at around 35 pages done and working towards a total of around 70. But the pages look nice and I'm excited for it to be finished! Here's a little photo preview:






I baked a batch of my mom's famous cookies for a meeting with my publishers recently, and I made this little comic recipe to go with:








I did a guest comic for my pal Lonnie's webcomic this week:


Lonnie Comics





It's gorgeous outside this week! I made a pretty pigeon poster to celebrate Spring:


Springtime in New York Print





Here's a little painting I made for a friend about dazzle camouflage:






Back to work!
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Comments:
[User Picture]From: _ming
2012-03-08 07:41 pm (UTC)

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Cute cookies!
[User Picture]From: loolica
2012-03-08 08:07 pm (UTC)

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I HATE THAT ABOUT BROWN SUGAR. Grrr.
[User Picture]From: coggs
2012-03-08 09:04 pm (UTC)

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If you put some bread or an apple slice in the bag/container, it will keep it for hardening.
[User Picture]From: nzraya
2012-03-08 11:44 pm (UTC)

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AND, if it already has hardened, you can stick a wet paper towel in with it and microwave the whole thing for like....30 seconds? and it will allow itself to be re-crumbled into usable form!
[User Picture]From: adam_0oo
2012-03-08 09:02 pm (UTC)

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Sooooo coooooool, your dazzle pic has me, cough, dazzled!
[User Picture]From: maelie
2012-03-08 10:10 pm (UTC)

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Love the recipe comic!

Brown sugar tip that I learned long ago that has never failed me: keep it in the freezer. When you need it, take out what you need and it "thaws" in no time flat ("thaws" in quotes because it's less than a couple of minutes so it hardly even counts). Keeping in the freezer ensures no moisture gets in and hardens it. It's awesome!
[User Picture]From: Ada R
2012-03-08 11:22 pm (UTC)

Yum!

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Your mom's crack cookies sound amazin! I loved the way you illustrated baking them since I also struggle with a tiny kitchen - it's funny to see you come up with similar solutions (wine bottle as a rolling pin, etc.) Two tips: you can probably coarsely chop the pecans using a large knife and a chopping board, unless they need to be beaten for some reason? And, to prevent your brown sugar from getting hard, you can put a piece of unglazed terra cotta, soaked in water for 30 min into your sealed bag. I have a little "brown sugar bear" which is essentially manufactured for this purpose, but I'm sure a broken piece of a pot would work fine too.
[User Picture]From: varinobo
2012-03-09 04:15 am (UTC)

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Eep! Sorry quick question.

Is that 2/3 cups of brown sugar as in "2/3 of a cup of brown sugar" or "2 or 3 cups"?
[User Picture]From: lucylou
2012-03-09 05:40 am (UTC)

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Two thirds!
[User Picture]From: tarpo
2012-03-09 05:00 am (UTC)

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any chance of that giant octopus pic in wallpaper size?
[User Picture]From: stilettov
2012-03-09 05:34 am (UTC)

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I work as a cook and I think one of the things I would love most to have in my own kitchen would be the two-gallon standing mixer. Then I could sell my own pizza.
[User Picture]From: giant_ant
2012-03-09 05:25 pm (UTC)

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Lucy you've been missed!

and thank you so much for posting crack cookies when the diet has commenced! D:
[User Picture]From: red_thorn
2012-03-09 07:26 pm (UTC)

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Haha! I think we have the same hand mixer. The lowest setting on mine sends batter flying. I have the fear that if I ever cranked it up to the highest setting, the mixer would spin ME above it like a helicopter blade.

Love the pigeon poster.
[User Picture]From: webcowgirl
2012-03-09 10:44 pm (UTC)

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Good on you! And I love the dazzle camouflage picture.
[User Picture]From: lewbasnight
2012-03-10 01:31 am (UTC)

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Why do people with real mixers need to make those of us with whisks and not even pig-crowned spatulas feel like losers? My moms do that too. Also, every cook book or recipe I've ever tried. ("Step Five...if you do not have a mixer, waddle your sad ass to McDonald's so they can shovel food into you, you not-a-real-cook person.")
[User Picture]From: Carolyn Casey Nowak
2012-03-10 02:50 pm (UTC)

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I'm so excited to read it!!
[User Picture]From: Marianne Phnix
2012-03-13 11:35 pm (UTC)

Painting

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Your painting is GORGEOUS. Any chance you will sell it as a print or as a t-shirt?
[User Picture]From: jwgh
2012-03-14 05:47 pm (UTC)

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I tried making these today: http://www.flickr.com/photos/jwgh/6836387548/ I think some of them are a little overcooked but I am looking forward to bringing them to my knitting group tonight.
From: (Anonymous)
2012-03-16 06:56 pm (UTC)

Now. Here. This.

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Dazzle camouflage? Did you see Now. Here. This.? It's soo good!
[User Picture]From: lucylou
2012-03-17 04:08 am (UTC)

Re: Now. Here. This.

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YES! I painted this for a friend of mine who's part of the production!
I thought the show was JUST AMAZING.


From: (Anonymous)
2012-04-25 11:02 pm (UTC)

Dry brown sugar

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If your brown sugar gets hard all you have to do is throw a piece of bread into the bag with it! Brown sugar gets hard because it loses all of its moisture, so when you throw a piece of bread in with it the sugar soaks up the moisture from the bread and gets soft again. You can also re-soft-ify any stale cookies that contain brown sugar this way. I promise it works! (: