Happy Friday to you all! My District 2 regional Addy award just arrived, so it seems like a good time to share the news!

Last year I was asked to be part of an amazing project: Cohber Fuel. 12 local artists were each asked to create an image for a calendar, based only on one word. My word was texture. This is what I came up with!

This link will take you to my page on the Cohber site for a brief description, but you can also follow the Fuel button in the corner to see a video about the entire project and view the rest of the images. Cohber determined a printing technique to highlight each artist’s creation. My image had dimensional ink to highlight the texture!

I entered the image in the local American Advertising Awards show and it won silver. It then was forwarded on to the D2 regional show and won gold! (Page 30 in this PDF.)

This seemed like the perfect excuse to make a blueberry crumble (like I really needed a reason?) It was super good, and I decided to make it gluten free so our son with celiac disease could enjoy it as well. It was fun trying to randomly come up with a recipe for this. I guarantee you’ll enjoy it!

Ingredients for the berry mixture:

• 2 lbs blueberries, washed
• finely grated zest of one lemon
• 1/2 cup brown sugar
• 1 tablespoon pisco or brandy
• 1 tablespoon pomegranate juice
• 2 tablespoons Wegmans Gluten Free All Purpose Baking Mix

Get out your favorite 8″ square baking pan, throw everything in and mix it up. It should look like this. (I dare you not to eat some.)

Ingredients for topping:

• 1/4 cup hemp hearts
• 1/4 cup ground flax seed
• 1/4 cup sunflower seeds
• 1/4 cup Wegmans Gluten Free All Purpose Baking Mix
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 6 tablespoons salted butter, softened

Mix it all up in a bowl with a fork and spread evenly on the top with your fingers (only licking when you are done). Bake in the oven at 375 degrees for about 45 minutes. Enjoy!