Description

About~

It all started when I was but a young warthog of only 18 and wanted my very own kitchen wall art for my first apartment. But I didn’t want, like, “kitchen” kitchen art, you know? And then one evening I was very manic and became lost in a head of broccoli….

This ain’t about him, though. We’re here to talk about some mushrooms. These particular children were found in Steilacooom Park (Lakewood, WA) and captured on a film camera. Looking at things up close makes me feel as though my own size is strange. I am entirely too large– this whole world down here among these mushrooms is something I can only look at, and poorly. But I am also so, so tiny… because in the scheme of the Universe, you don’t even have to zoom out very far beyond me before I am completely, utterly lost in the vastness of it all.

My favorite thing to eat that includes mushrooms is probably coconut soup. I feel a strong need to tell you, to urge you: DO NOT EAT FORAGED FOOD UNLESS YOU KNOW WHAT IT IS. These particular mushrooms? I have no idea what they are and did not attempt to forage, cook with or eat them. You can scroll down for my coconut soup recipe though <3 This piece is beautiful, vivid and bright when printed on glossy photo paper-- so of course that's precisely how it's offered to you! There are three sizes to choose from and I personally think it will look great as part of a set in the kitchen. I think I'll go with some rough wooden frames.

A note on shipping

In the name of efficiency and to reduce waste, I print all orders on Saturdays. I ship everything on Mondays and Tuesdays unless other arrangements are specifically made– so if you require such an arrangement (or expedited shipping, etc) please don’t hesitate to reach me at amandageddonart@gmail.com or via social media.

You can read about my return/refund policy here.

Thanks again for stopping by! Follow your dreams and eat your vegetables!

Coconut Soup

• Ingredients
• 1 TBS coconut oil
• 1/2 onion, thinly sliced
• 2TBS+ garlic– follow your heart here
• 4x 1/4-inch slices galangal or ginger
• 2 lemongrass stalks, cut into pieces
• 1tsp red Thai curry paste
• 4c chicken broth
• 4c coconut milk (or cream!)– higher fat content is better
• 2 chicken breasts, cut bite-size
• 8oz white mushrooms, sliced
• 2TBS coconut sugar or rock sugar
• 2-3TBS fish sauce
• 1/8c glutinous rice flour (optional for mochi bits)
• 2-3 green onions, sliced
• Cilantro to taste, chopped

ONE- Heat your coconut oil on medium. Add the onion, garlic, galangal/ginger, lemongrass and curry paste and cook for 5 minutes, stirring frequently.

TWO- Add the chicken broth and bring it to a boil before reducing the heat and simmering uncovered for 30 minutes. While we wait, we’re gonna make some itty bitty mochi bits to add later:
Take your rice flour and use just enough water to get something akin to play-doh. Once it’s time, you’re going to add little pieces of your floury mixture to the soup– no larger than marbles… they will expand when they cook in your broth.

THREE- Strain the solids out and toss em. Then, add the coconut milk/cream, chicken breasts and mushrooms. Add your mochi bits as well as the fish sauce and coconut/rock sugar. Simmer until the chicken is cooked through (but don’t overdo it!) and then serve with the green onions and cilantro as tasty garnishes.