Punk Love Designs

Fine art and graphic design with a taste of the New River Valley region.

Happy Halloween from Punk Love Designs!
…might rig this guy up with a motion sensor to play that NWA track tomorrow.

Work in progress, honeybee on thistle (not illustrated) via Skilcraft US Government pens.

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Nature - Hiking - Ink

Work in progress, honeybee on thistle (not illustrated) via Skilcraft US Government pens.

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Nature - Hiking - Ink

Saprophytic/ parasitic Indian Pipes, Monotropa uniflora, exhibiting the rare red coloration. Found clustered abundantly in a rhododendron marsh at the edge of a beaver dammed lake.It’s difficult to judge whether the pigment is some rare activation of a vestigial trait in the generally colorless species, or a reflection of unusual soil chemistry.
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Nature - Botany - Photography

Saprophytic/ parasitic Indian Pipes, Monotropa uniflora, exhibiting the rare red coloration. Found clustered abundantly in a rhododendron marsh at the edge of a beaver dammed lake.

It’s difficult to judge whether the pigment is some rare activation of a vestigial trait in the generally colorless species, or a reflection of unusual soil chemistry.

Related:

Nature - Botany - Photography

A collection of violet-purple mushrooms from the New River Valley.

Viscid Violet Cort, Cortinarious iodes - Not encountered on last year’s hikes, this cheeky fellow made its first appearance in mid July and is now found regularly poking through the moss.

Violet Grey Bolete, Tylopilus plumbeoviolaceus - Occasionally mistaken for the King Bolete by overeager foragers, starts off small, violet, and with a felted appearance. Changes to a less distinct brown color with age. [1]

Believed to be a Violet Coral, Clavaria zollingeri, this fungus may be one of several closely resembling coral fungi. While potentially edible and identifiable under microscope, it seemed too rare to risk disturbing.

Related:

Nature - Mycology - Photography

Sources:

1: Marley, Greg. “Bolete Gone Bad.” Mushrooms for Health. Web 12 Aug. 2013. <http://mushrooms4health.com/wild-mushrooms/articles-from-coastal-mushrooming-newsletter/tales-of-toxic-mushrooms-the-lilac-brown-bolete/>.

Crystalline Indian Pipes on the Blacksburg Gateway Trail. Also known as the ghost plant, Indian Pipe is notable for completely lacking chlorophyll, choosing instead to steal its living from symbiotic fungi.
Related:
Nature - Hiking - Photography

Crystalline Indian Pipes on the Blacksburg Gateway Trail. Also known as the ghost plant, Indian Pipe is notable for completely lacking chlorophyll, choosing instead to steal its living from symbiotic fungi.


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Nature - Hiking - Photography

Spring wildflowers, curiosities, and edibles from Mcafee’s Knob in Catawba, Virginia.

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Nature - Hiking - Photography

Crab Stuffed Portobello Pies ~ 1 hour-6 Large Portabello mushrooms w/ stemStuffing Mix:-12 Oz Lump crab meat-8 oz Crab claw meat-12 Shrimp, raw &amp; deveined-1 Can quartered artichoke hearts-1 Cup shredded Swiss cheese-3/4 Cup milk-3/4 Cup diced onions-1/2 Cup bay scallops-1/2 Cup bread crumbs, unseasoned-1/4 Cup thin sliced celery-3-4 Oz white cooking wine, salted-1 Lemon, large-1 Oz garlic dipping oil-1 Tablespoon Old Bay Seasoning-1 Teaspoon salt-1 Teaspoon cracked black pepper- Paprika (smoked)*Carefully remove stems from Portabellos, dice finely.*Layer celery and stems atop onions in large pan, brown lightly.*Stir in remaining ingredients excepting white wine, shrimp, paprika, lemon, and garlic oil, cook 15 minutes with gentle stirring at medium temperature until steaming and well melded. Break/ maintain crab lumpiness as desired.*Squeeze the juice of 1/2 lemon into pan with garlic oil and white wine, simmer 5 minutes and blend thoroughly before removing heat and allowing to rest ~10 minutes.*Layer stuffing heavily upon underside of mushroom cap. Garnish each with 2 raw shrimp, a dusting of paprika, and a squeeze of lemon.*Grill on medium-low in closed grill 15-20 minutes. When the shrimp is done, the pie is done.*If desired, crisp &amp; sear top of pie with a brushing of melted butter and a brief burn from a propane torch.

Crab Stuffed Portobello Pies ~ 1 hour

-6 Large Portabello mushrooms w/ stem
Stuffing Mix:
-12 Oz Lump crab meat
-8 oz Crab claw meat
-12 Shrimp, raw & deveined
-1 Can quartered artichoke hearts
-1 Cup shredded Swiss cheese
-3/4 Cup milk
-3/4 Cup diced onions
-1/2 Cup bay scallops
-1/2 Cup bread crumbs, unseasoned
-1/4 Cup thin sliced celery
-3-4 Oz white cooking wine, salted
-1 Lemon, large
-1 Oz garlic dipping oil
-1 Tablespoon Old Bay Seasoning
-1 Teaspoon salt
-1 Teaspoon cracked black pepper
- Paprika (smoked)

*Carefully remove stems from Portabellos, dice finely.
*Layer celery and stems atop onions in large pan, brown lightly.
*Stir in remaining ingredients excepting white wine, shrimp, paprika, lemon, and garlic oil, cook 15 minutes with gentle stirring at medium temperature until steaming and well melded. Break/ maintain crab lumpiness as desired.
*Squeeze the juice of 1/2 lemon into pan with garlic oil and white wine, simmer 5 minutes and blend thoroughly before removing heat and allowing to rest ~10 minutes.
*Layer stuffing heavily upon underside of mushroom cap. Garnish each with 2 raw shrimp, a dusting of paprika, and a squeeze of lemon.
*Grill on medium-low in closed grill 15-20 minutes. When the shrimp is done, the pie is done.
*If desired, crisp & sear top of pie with a brushing of melted butter and a brief burn from a propane torch.

Punk Love Designs’ Gillie’s Gallery Showing in Blacksburg, VA. March 23- April 22nd

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