FOOD DANCE - HONEY

6x6 Oil on Panel
Day 18 of the 30/30 Challenge

    $100.00 plus S&H

Not much to say about honey, except it is really good and it comes in a cute bear container!  Honey can be used in baked goods, desserts, appetizers, main dishes and salad dressings, just about everything.  I've included a very easy salad dressing below.

Tomorrow will be my last painting in Food Dance ... at least for now.  I've had a blast with this series!

Honey Dressing

Compliments of The Honey Board

Ingredients

• 1/4 cup - olive oil
• 4-1/2 teaspoons - Dijon mustard
• 1 Tablespoon - white wine vinegar
• 1 Tablespoon - honey

---

Directions

Mix well to blend.

FOOD DANCE - ONION

6x6 Oil on Panel

Day 17 of the 30/30 Challenge

        $100.00 plus S&H

With this painting I wanted to put down a brush stroke and leave it - no messing around.  I succeeded for the most part and I'm pleased with the outcome.

I wasn't going to include a recipe this time, but I came across a recipe from a department store restaurant in St. Louis.  Famous Barr had a fantastic onion soup and we would go to the restaurant just for a bowl and with it their French bread.  Phil was a graduate student at the time (many years ago!) and this soup was such a treat!  I wasn't looking for a recipe and when I came across this the memories came flooding forth.  Good times!

FAMOUS BARR'S FRENCH ONION SOUP
Makes 4 qts. - Serves 16

Ingredients

• 5 lbs onions, unpeeled
• 1/2 cup butter ( 1 stick)
• 1 1/2 teaspoons black pepper, freshly ground
• 2 tablespoons paprika
• 1 bay leaf
• 7 (16 ounce) cans beef broth, divided ( recommended Swanson's)
• 1 cup dry white wine (optional)
• 3/4 cup all-purpose flour or 3/4 cup instant flour ( such as Wondra)
• caramel coloring (optional) or Kitchen Bouquet (optional)
• 2 teaspoons salt
• French baguette (optional)
• swiss cheese (optional) or gruyere cheese (optional)

Directions

1. Peel onions and slice 1/8 inch thick, preferably in a food processor.
2. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
3. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
4. Pour in 6 cans broth and wine. Increase heat and bring to a boil.
5. Dissolve flour in remaining 1 can broth.
6. Stir into boiling soup.
7. Reduce heat and simmer slowly for 2 hours.
8. Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
9. If desired, pour into ovenproof crocks or bowls.
10. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
11. Leftover soup can be frozen.
    
    

FOOD DANCE - APPLES

6x6 Oil on Panel

Day 16 of the 30/30 Challenge

Stacked apples, carefully balanced makes a good pizza.  The Cooking Light recipe is below.

As I said in my last post, this series is coming to an end.  I have painted a few ahead and those will be the last.  I feel it is time to explore other subjects and I am excited about it.  

APPLE, GOAT CHEESE AND PECAN PIZZA

from Cooking Light

• 
  1 (1-pound) six-grain pizza crust
• Cooking spray
• 3 cups thinly sliced Fuji apple (about 8 ounces)
• 1 cup (4 ounces) crumbled goat cheese 
• 2 teaspoons chopped fresh thyme
• 1 tablespoon extra-virgin olive oil 
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons honey
• 2 cups baby arugula
• 3 tablespoons chopped pecans, toasted

1. 1. Preheat oven to 450°.
2. 2. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.
3. 3. Combine oil and next 3 ingredients (through honey) in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture. Cut pizza into 6 wedges.

Note:

Crumbled feta can be substituted for the goat cheese in this recipe.

FOOD DANCE - ASPARAGUS

6x6 Oil on Panel
Day 14 of the 30/30 Challenge

      $100.00 plus S&H

I thought I would sort of get lost in all the green, but I didn't and had a good time painting this asparagus.  Although, this series continues to be a lot of fun and challenging, I can feel the end coming soon.  
I decided not to post over the week-ends.  It is good for me to give my computer time a break.  I do however, paint when I can on Saturday and Sunday.  Family takes priority on those days! 
Another recipe from Ina Garten.  This is so very good and so very easy.

Roasted Asparagus

by Ina Garten

Serves 8

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp

FOOD DANCE - GREEN APPLE

6x6 Oil on Panel

Day 10 of the 30/30 Challenge

       $100.00 plus S&H

There is something about painting apples that is so relaxing and fun.  Green apples are my favorite to paint.  Green is my favorite color - at least for today!  Apples have a sensuous shape that is appealing.  And a big plus - one a day keeps the doctor away!

Here is a recipe using lots of green things and below is a little video for your Friday entertainment from the BBC about blackberries and apples.  Enjoy!

GRANNY SMITH - GREEN CHILI SALSA

from Cooking Light

Ingredients

• Print
• Email
• Send To Mobile

• Save Recipe
• Add to Menu
• Add to Shopping List
• 
  Learn more

• 2 large tomatillos (about 4 ounces)
• 1 cup chopped Granny Smith apple 
• 1/2 cup chopped onion 
• 1/2 cup chopped Roasted Anaheim Chiles
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

Preparation

1. Discard husks and stems of tomatillos. Cook tomatillos in boiling water 10 minutes or until tender. Drain.
2. Place tomatillos in a blender; process until smooth. Combine tomatillo puree, apple, and remaining ingredients

FOOD DANCE - DRAGON FRUIT

6x6 Oil on Panel

Day 8 of 30/30 Challenge

      $100.00 plus S&H



This is such a beautiful fruit with its pinks and greens.  I was curious about how this fruit got its name.  I found the answer at Natural Actives.

According to the legend the fruit was created thousands of years ago by fire breathing dragons. During a battle when the dragon breathed fire the last thing to emerge would be the fruit. When the dragon was slain the fruit was collected by the victorious soldiers and presented to the Emperor as a coveted treasure.

The soldiers would then butcher the dragon and eat the flesh. It was believed that those who feasted on the flesh would be endowed with the strength and ferocity of the dragon and that they too would be coveted by the Emperor.

It could be that the story came into popular folklore when the pitaya was first introduced into Asia from South America as a way of making this new and strange looking fruit their own.However it happened the legend of the dragon fruit certainly adds to the marketing story of this amazing natural ingredient.

Now that you know the legend behind the fruit, the next question is what do I do with it?  First of all it is very easy and good just to eat it.  Wash and cut in half.  Scoop out the fruit and slice.  It can then be eaten in a fruit salad, smoothie, grilled, and so many ways.  The skin will make you sick, if eaten so just be careful.  

Skyy Vodka has infused dragon fruit into their vodka and I have included a video for you to watch on how to make a few cocktails.  These look really good.  Now I am off to the liquor store!

FOOD DANCE - CARROTS

6x6 Oil on Panel
Day 2 of the 30/30 Challenge

$100 plus shipping

I wanted to keep these carrots simple with their shapes and colors.  I don't know about you, but I love the shape of carrots and all the greens that are attached to their tops.  And a big plus ... they are good to eat and very healthy.  Wonderful!  I've included one of my favorite  recipes for carrots from one of my favorite cookbooks, The Barefoot Contessa by Ina Garten.  It's easy and soooo good!

Roasted Carrots

Courtesy of Ina Garten

The Barefoot Contessa  1999

12 carrots
3 Tbsp. good olive oil
1 1/4 tsp. Kosher salt
1/2 tsp. freshly ground pepper
2 Tbsp. fresh dill or parsley

Preheat oven to 400 degrees F.

If the carrots are thick, cut them in half lengthwise: if not, leave whole.  Slice the carrots diagonally in 1 1/2 inch thick slices.  Toss them in a bowl with the olive oil, salt and pepper.  Transfer to a sheet pan in 1 layer and roast in oven for 20 minutes, until browned and tender.

Toss carrots with minced dill or parsley, season to taste, and serve.

Links:
Barefoot Contessa
Leslie Saeta Blog

FOOD DANCE - ARTICHOKE

6x6 Oil on Panel

For purchase information click here.

I know this was officially painted in 2013, but it is also the inspiration for my Food Dance Series.  I felt I could not leave it out.  Each painting in this series will be painted on a 6x6 panel and can be purchased for $100.00.

This painting is also the first in Leslie Saeta's 30 paintings in 30 days challenge.  To see more art from the challenge click here.  Enjoy!

I know I've been wishing everyone a Happy New Year for the past two days, but hey, it's fun and one more won't hurt!! So .....

HAPPY NEW YEAR!

2014 is going to be a fantastic year!

30 PAINTINGS IN 30 DAYS

“I must have a prodigious amount of mind; it takes me as much as a week, sometimes, to make it up!” 

― Mark Twain

I've been on the fence about joining Leslie Seata's 30 day challenge.  For some reason I just could not make up my mind.  I hate to think what would happen if I had a major decision to make in the last couple of weeks.  Good grief!  At any rate I did make a decision (finally) and that is to participate and join the more than 300 artists in the challenge.  And I even made a decision on what to paint ..... "Food Dance."

Do not plant your dreams in the field of indecision, where nothing ever grows but the weeds of "what-if."  ~Dodinsky

Yep, just too much thinking!  Sometimes ya' just gotta do it!

HAPPY NEW YEAR, Y'ALL!!!

DAY THREE

THREAD

4x4 Oil on Panel

Day Three and continuing ...............

30/30 CHALLENGE COLLAGE

To see more collages click HERE for Leslie Saeta's Slices of Life blog.

HAVE A GREAT WEEK-END!!!

DONE and THREE YEAR BLOG ANNIVERSARY

6x6 Oil on Gessobord

For purchase information click HERE.

Day 30 and done!  Wow!  Thirty paintings in 30 days completed.  It's been a good journey and I've gained knowledge about myself and using a very limited palette.   Thank you, Leslie Saeta, for a fun challenge!  I think Crystal Cook expressed my thoughts perfectly about this challenge and I have put her link at the end of my post.  Please take a minute and read it.  And to see the work that over 200 artists did in the challenge, click the link to Leslie's blog.
Today is my three year "blogaversary!"  Holy cow!!  I've met some fantastic artists through the blogosphere.  I've experienced inspiration and encouragement beyond what I could ever expect and I have to say THANK YOU!!  Every comment and email has meant so very much to me.  And meeting some of you in person .... wow!  It has just been an experience that has added so much to this art journey on which I am traveling.  So, again, I have to express gratitude to you, my friends, THANK YOU!!!

Crystal Cook
Leslie Saeta

POMEGRANATE ON BLUE FABRIC

6x6 Oil on Gessobord

For purchase information click HERE.
Day 29 of the 30/30 challenge.  I can't believe there is only one more day of the challenge.  I have learned quite a bit about the commitment to posting once a day and I have to admit that at this point it is something that I will not continue.  I have learned, also, that a very limited palette is not my cup of tea.  However, I can see how it would be a real plus when painting plein air.  Through this challenge I have met some wonderful artists of which I was unaware .... icing on the cake!

SLICES 3

6x6 Oil on Gessobord

Day 28 of the 30/30 challenge.  This will be the last of the orange slices for the time being. They have been fun to paint and good to eat! 

SLICES and SLICES 2

6x6 Oil on Gessobord

Day 27 of the 30/30 challenge.  I worked a little looser on these orange slices today.  It was fun!

6x6 Oil on Gessobord
This is my make-up painting for Day 19.  More orange slices.

FIVE PEARS

6x6 Oil on Gessobord

Day 26 and the home stretch!

FOUR PEARS

6x6 Oil on Gessobord

For purchase information click HERE.

Day 25.  Gosh, it seems this month is flying by!  Only 5 more daily paintings ..... well 6 more for me, because I need to make up a day that I missed.  One day I'll post 2 paintings and that will take care of the missed day.  
Hope you are having a creative day!
Thanks for stopping by!

FACE NO. 88

6x6 Oil on Gessobord

For purchase information click HERE.

Day 22 of the 30/30 challenge and another mug shot to paint.  This one went a little faster.  I think painting every day makes painting a little quicker and I am getting just a tad bit better at mixing with this limited palette.  

BIRD DANCE

6x6 Oil on Arches Oil Paper

The photo reference for this painting was taken at Hilton Head while I was attending a Karin Jurick workshop, which by the way, was a blast!

This is day 17 of the 30/30 challenge.  So far I've painted every day, but disappointed in some of the paintings I have posted.  Even with the disappointment, I continue to learn more about using a limited palette.  

Have a great week-end!

GREEN VEST

6x6 Oil on Panel

Click HERE for purchase information.

Day 14.  I'm enjoying painting clothes and giving some thought to a series using a larger format.  It could be a series of hundreds of clothes!  Well, I don't know if my interest would last that long, but you never know.