You, Me and Empathy

On 15th of June I was finally able to reveal a project that I have been working on since last year with the lovely Jayneen SandersYou, Me and Empathy. Jayneen is an experienced author, publisher, elementary school teacher, mother of three and an active advocate for body safety, gender equality and respectful relationship education both in homes and in schools. Her books aim to educate and empower children, as well as, the adults who care for them, while focusing on themes like body safety, gender equality and consent.

This charming story uses verse, beautiful illustrations and a little person called Quinn to model the meaning of empathy. Throughout the story, Quinn shows an abundance of understanding, compassion and kindness towards others. Showing empathy towards others is a learnt trait, and one to nurture and cherish with the children in our care. The book includes a section with discussion questions and activities for parents, caregivers and educators to promote empathy and kindness.

I feel very grateful to have illustrated this lovely project – it was wonderful working on such an inspiring and engaging book and I really enjoyed helping little Quinn come to life. Below is a one of my favorite pages from the book: I loved working on this community garden scene, it reminded me of (more…)

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Surtex 2017!

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If you are headed to Surtex, in New York, from 21 to 23 of May, my lovely agency’s Art Licensing Department will be there with lots of new and exciting work from me and fellow artists. Stop by BOOTH #2933 to take a look and say hello!!
Art Directors feel free to make an appointment and also follow along through twitter: @sofiagcardosoo | @BrightLicensing.

November Roundup

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A little roundup of bits and bobs I’ve been up to recently:

– after signing up with my Agency, I’ve been working on some really fun book projects that I can’t wait to share with you. One of them is Christmas themed and I’m currently working on the finals – candy canes, snow, decorations, treats for Santa and a big chunky turkey are all in it!

– I’ve been enjoying illustrating and creating different children’s characters wearing some funky and fun outfits and I’m really happy with all the lovely comments I’ve been getting on them. If you follow me on Twitter or Instagram you’ve probably seen some of them. My sketchbook is full of them lining up to get colored so, expect more in the future.

– some new birthday card designs are coming soon and I also have NEW work available for licensing.

Happy Friday, everyone!

Papas de Abóbora | TDAC

Last week for #NationalPumpkinDay I shared this illustration I made inspired by my Grandma’s desserts – her pumpkin treats are a THE best! “Papas de Abóbora” is a portuguese dessert that goes back to my father childhood years and although there’s not much historic background on them, from what I could found, it is a traditional dish that goes way back to when villagers had to leave town to work and would bring this ‘papas’ with salted sardines. Long story short, if you like pumpkin YOU NEED to try this!

This recipe can be made two ways: with cornflour (traditional) or with wheat flour. Personally I prefer the second one because once it cools down, it gets a thin coat on top, almost like a cream brulee, but without being burnt. I asked my Grandma for her recipe, but she told me she just does what feels right, so she doesn’t have exact measurements – I’ll try my best to share it with you guys.

Papas de Abóbora
– 500g of pumpkin (we usually use “abóbora menina”)
– water or milk q.b.
– lemon skin (make sure the white part is not on the peel, just the yellow)
– cornflour or wheat flour (around 2/3 tbsp)
– sugar (to taste)
– cinnamon (to decorate, you can skip this step)
– secret weapon: wooden spoon

Cut the pumpkin into bite size pieces, wash it and drain. Place the pumpkin + lemon skin in a pan and pour just enough milk/water to reach half the pieces – in the end you will need to still have liquid in the pan to scoop 1/2 cup aside and to blend the rest with the pumpkin. Boil and cook until soft.

Once it’s cooked, scoop out 1/2 cup of the liquid you choose and set aside. Away from the stove, with either a fork or a magic wand (this option makes the end result smoother), smash/process the pumpkin with the remaining liquid. (more…)