Mollie Douthit

Thank you for signing up for my newsletter!

 

I hope to send one out every season at least — maybe a little more, hopefully not a lot less — to include a few personal updates on my life/goings-on, professional announcements, bits and pieces I find interesting, and possibly a recipe or two.

 

Well... the biggest life update is that I am in Ireland again! Like most of the planet, my springtime had many shifts. For me, when one major aspect in my life changes, I am suddenly able to make a multitude of choices, including big ones. So, in June I bought a one-way ticket to Ireland. I spent the summer planning and preparing myself for this return — after living abroad for 3 years, I left Ballyvaughan in 2017 and have only made short visits since. Though I was tremendously excited to return to Ireland, I felt hesitant to tell many people about my big move. With the world in upheaval, making plans feels extraordinarily presumptuous. I had very few things ‘lined up’ and anticipated the rocky road to where I am sitting at this very moment. Facing so many unknowns, I promised myself that if I didn’t know where I was going to live, I wasn’t going to go. Six days prior to my departure, something came through. The morning before boarding the plane, I sat at our family’s kitchen table crying, telling my mom how much I don’t like out of the ordinary experiences — I enjoy ‘normal!’  Therefore, packing up essentials, saying goodbye, doing ‘xyz’ one last time, embracing transition can always be a bit painful. The reward, however, is sitting here writing to you about how this is becoming my new normal: morning run, oatmeal and coffee for breakfast, email, a bit of writing, some yoga, and meditation. I just had lunch and am waiting for groceries to be delivered. I also painted the moon... (SO excited to be back into moon paintings!)

 

My intention is to make this move permanent; in fact, I’m submitting an application for a long-term visa to make Ireland my home base. I welcome any energy vibes that can help this dream come to fruition! 

 

Because I arrived from a ‘red’ country — red in terms of Covid-carrying risk — I am now on day 11 of a 14-day self-isolation required by the Irish government. This quarantine has been a very positive experience (aside from a few to-be-expected hiccups) with amazing friends bringing over essentials, a few neighbors helping me get settled, and the opportunity to dive into a vast load of painting supplies and reading material. 

 

I hope you are well and safe and finding your own daily comforts in our ever changing world,

 

-ie

 

A few artsy things this fall

 

190th ANNUAL EXHIBITION

Royal Hibernian Academy, Dublin

October 13 - December 13, 2020

more info

 

AUTUMN ART AUCTION

North Dakota Museum of Art, Grand Forks, ND

stay tuned for more information

 

I was selected as a recipient of the

PRAIRIE ROSE IMPRESSIONS PROJECT 

funded by the Public Arts Commission in Grand Forks, ND

Click here to view and read about the piece I created in response to Zoran Mojsilovx's granite sculpture, “Northern Rose.” 

 

AMERICAS 2020: ALL MEDIA

Northwest Arts Center / Minot State University, Minot, North Dakota

August 21- October 2, 2020

more info

 

Things I'm into:

 

David Whyte on ‘the lonely hour’ podcast— heck yes on doing nothing.

Real Life by Brandon Taylor— my vote for the Booker prize.

Simplest way to bake squash— This works. It’s amazing.

This bit from ‘Good Food’ podcast KCRW LA— to play on repeat if I’m down in the dumps

 

Here is my simple shortbread recipe.

 

Try your hand at them. They are so simple and so flipping delicious. One of my favorite parts of my new website is the ‘journal’ and in my last post I shared how ‘ie bakes’ has adapted to Ireland and the first thing I baked up.

SIMPLE SHORTIES

3 parts flour

2 parts butter

1 part sugar

 

1. Cream the butter and sugar

2. Add the flour and mix until smooth

3. Pat 75g pieces of dough to form disks or blocks and cut in desired shapes

4. Using a chopstick put dots in the center of each piece (I like to make a triangle of three dots)

5. Freeze

6. Preheat oven to 375F and bake on parchment for 11-12 minutes

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