spaceness performance

i am doing my first performance in front of an aware audience this weekend. it's frightening. i'm happy to be challenging myself to do something scary

julia barbee's piece "she sells seashells" was titled by her husband matt suplee. it is an intuitive expression on the beach at sunrise inspired by sperm whales, scout's papier-mâché ham costume, and the dancing oysters in a childhood alice in wonderland film.  her work is biographically process driven. 


wheat-free vegan cocoa-coffee cake with cardamom icing

 i've been trying to refine my wheat-free baking, and something i think i've discovered (which is probably not new to many experienced gluten-free wheat-free bakers) is using less flour than a recipe calls for helps a lot. this has led to moist baked goods instead of dense, grainy ones. so that makes me thrilled!

 last night was fat tuesday, and my little baby i'm growing inside is half new orleanian, so i wanted to make something sweet! i have a little gold baby from a king cake my husband made a couple of years ago, so i topped my creation with it


wheat-free vegan cocoa-coffee cake with cardamom icing
i adapted the recipe from this blog  

2 1/2 cups wheat-free flour: i used about 3/4 cup of white rice flour, 1/4 cup tapioca flour, 2/3 cups oat flour, and a pinch of potato starch and xanthan gum to fill to 2 1/2 cups
2 1/4 cup sugar
3/4 cup cocoa (i use this black cocoa i get from vitacost that is SO bitter it's wonderful, if you like sweeter cocoa don't go this dark)
2 tsp baking soda
pinch salt
2 cups coffee (or water, but your cake won't be as deep in flavor)
1/2 cup oil
2 tsp white vinegar
generous splash of vanilla

for the frosting*:
1/2 cup vegan shortening
1/2 cup non-dairy butter
5 cups powdered sugar
splash of coffee
1 tbsp cardamom
generous splash of vanilla
vegan milk around 1/4 cup, enough to keep things moving

preheat oven to 375 degrees, prepare two greased cake pans (i think cupcakes would be great too, would just have to research cooking time)

whisk together dry ingredients in a bowl

mix wet ingredients in mixer and add the dry ingredients until just incorporated

pour into pans and bake 25 minutes (make sure cake tester is clean)

take out and let cool, then frost

*this makes a lot of icing, i kind of like a messier application so i might cut the portion in half next time




wheat-free banana bread recipe

i've been pregnant now for three months and started a preggo pinterest board with style ideas etc thinking about upcoming baby-bump stuff if you want to check it out

it's been a rough first trimester for me, and potassium is supposed to help with nausea and morning sickness, so i tried adapting the banana bread recipe from this website

  • wheat-free banana bread

1/3 rice flour + 2/3 oat flour (or if the gluten in oats doesn't work for you, sub out another flour) + 1/3 cup tapioca flour + pinch of potato starch + pinch of xanthan gum to make 1 1/2 cups total wheat free flour mix
 teaspoon baking soda
¾ teaspoon kosher salt
3 large eggs
 cups sugar
3 large ripe bananas 
¾ cup vegetable oil

preheat oven to 350. prepare a loaf pan with nonstick spray or butter

mix dry ingredients in one bowl

mix wet ingredients in mixer, and add dry to them until just blended

bake 60–70 minutes or until a knife or toothpick has no residue when inserted

i like to put non-dairy butter on each slice it and reheat in the toaster oven, it is so so moist! just like mom used to make!

i'm enjoying a slice with some raspberry leaf tea with rice milk-- this tea has been a life-saver the last few days with my nausea! 


Coming up in late February 2015 Matthew Suplee, Alison Jean Cole and I have put together an interdisciplinary event around the idea of the known, and the unknown as we know it, called Spaceness

Spaceness 2015 will take place at the Sou’wester Lodge in Seaview, Washington from February 27th to March 1st 2015. The event is an intimate retreat that features an assemblage of talent sharing their understanding of space and existence.

As an exercise for this exhibition I put together a series of digital collages exploring my childhood memories of haunting films and stories that stayed with me personally for years beyond my having seen or heard any reference to them.  I took film stills from youtube versions of many of the obscure titles and married them together with images from Pinterest of phenomena.  They are all given the title "childhood film stills mixed with pinterest's idea of the otherworldly no. 1-30."

Furthermore, I will be doing a performance on the beach pertaining to these memories, bodily recalling a disturbing film moment set on a beach, and related to the foregin bodies that was ashore housing treasure such as ambergris and oysters.


the pheromone constellation: a limited edition of recycled silk garments that have been shibori dyed. natural dyes are are more likely to fade over time, so wash sparingly. 

 the gold stamp was inspired by the chemical structure for musk and civet, and their resemblance to a constellation.  wearing one of these garments makes you a part of a very rare group of stars.

  my naturally dyed shibori collection is at haunt this week, and will be at the @bisashop pop-up next weekend 


samples are for sale now online


playing around with product placement


i have been moving for about a month now, and haven't been keeping up with much except instagram (@julia_barbee), and my willamettefalls residency (@willamettefalls), but i thought i'd do a little update here anyways.

i have a piece in an online exhibition with black box gallery here

it kind of makes me laugh because they altered my title from #kitchensinkstilllife

it's a photo from my holy matrimony series. i'm planning on a perfume release of the same name in the spring. perhaps with a publication to go along with it.

i'm also working on revamping my etsy shop, i redid the banner tonight, and will shoot some new perfume images soon as well.


i remember seeing pickled eggs at joe jost in long beach and thinking they looked disgusting. my how i was wrong. 

i have had some pickled in jalepeno juice, and some in beet juice, and i wanted to do some from scratch, but i didn't have time. 

and i didn't have either of those things. so i used pickled pepperoncini from the fridge instead

i adapted the recipe from a number of different ones i was reading, and just kind of made it up as i went.
spicy mustard and pepperoncini pickled eggs deviled!

2 cups white vinegar
the juice from a 32 oz jar of pepperoncini (reserve pepperoncini)
3 tablespoons yellow mustard
1 cup sugar
2 teaspoons celery seed
1 teaspoon mustard seed
6 whole cloves
2 tablespoons turmeric

1/2 onion sliced thin
8 hard boiled eggs, peeled
  1. Bring the brine ingredients to a boil, then simmer 10 minutes whisking
  2. Put onion, pepperoncini and eggs layered back into the pepperoncini jar (you'll have leftover peppers)
  3. Pour brine over top
  4. Let cool, and put in fridge
Set for 24 hours (although i didn't have that long before my party, so i did about 4, they were still great)
deviled spicy pickled eggs
yolks from pickled eggs that have been cut in half
enough mayo to make a wet mixture
garlic powder to your liking
salt & pepper to taste
cut up chives
scoop filling back into the whites on a plate, sprinkle with paprika and chives. serve and they will be gone in minutes!


i was obsessed with the chocolate dollar cookie recipe from the cookie lovers cookie cookbook that i had as a child, and tried altering the recipe to make it gluten free, well, at least wheat free...success!

Chocolate Dollars

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla (I use more)
3/4 cup brown rice flower
1/2 cup tapioca flour
1/2 cup potato starch
1/3 cup unsweetened powdered cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda

for topping: 
1 tablespoon sugar
sprinkling of sea salt

mix all ingredients. 
the recipe calls for refrigerating the dough, i skip that because i'm too impatient. i just make balls, and press them down, top with some sugar, and this time i tried a little sea salt since the recipe doesn't include salt, and i think it's always nice with dark chocolate. it made a big, delicious difference. 

bake at 325 degrees for 8-10 minutes. they're pretty squishy out of the oven, i often just eat the first one with a spoon!
i searched for years for this cookie cookbook that i used to use as a child, i got it from scholastic news. many thanks to prudence younger for inspiring this recipe!