Friday, January 31, 2014


 We had a great group of artists in Fredericksburg at the David Shevlino workshop.  I wanted to get lots of photos, but unfortunately my camera lost a LOT of them.  I don't know what happened, but it is not a good thing.  Very disappointing!

We had three days with models and two days with still lifes.  I loved painting every day, but by day 5 I was exhausted with new ideas, techniques, etc. swirling in my brain.  I don't know about you, but I gain so much from good workshops and it is exhilarating!  

In my next post I will show you my paintings I did at David's workshop.

David's Demo

Thursday, January 30, 2014


This is the collage for my Food Dance Series.  I really like it and is a reminder of how much I enjoyed painting this series.  

I want to share with you my week in the David Shevlino workshop.  But, first I need to take photos of my paintings and pick some photos from the workshop.  It was a wonderful experience!  I shared time with some amazing artists, learned quite a lot, drank wine and had a great time. David is not only an artist with incredible talents, but he is a good teacher with a generous spirit.  It was a great workshop!

Monday, January 20, 2014


Y'all have a great week!  Mine is going to be fantastic!  I'm in a workshop with David Shevlino.  I have no idea if I will post this week, but will when I return.  

Sunday, January 19, 2014


6x6 Oil on Panel

    $100.00 plus S&H

This is the last painting in Food Dance (at least for now).  I hope you have enjoyed this series as much as I enjoyed painting it.

I had to look up as to why the tomato is called the love apple.  The answer below is from  And below that is a lovely salsa recipe from Southern Living.


Tomato is called 'love apple' due to its seductive red colour and its sensuous sweet flesh. It is referred to as the 'devil's fruit' by the Roman Catholic Church. It is believed to be fruit that was used by the serpent to tempt Adam and Eve.

Compliments of Southern Living


  • 1/2 cup hot pepper jelly
  • 1 tablespoon lime zest
  • 1/4 cup fresh lime juice
  • 2 cups seeded and diced fresh watermelon
  • 1 cup peeled and diced fresh peaches
  • 1/3 cup chopped fresh basil
  • 1/3 cup chopped fresh chives
  • 3 cups baby heirloom tomatoes, halved
  • Salt and freshly ground pepper
  • Garnish: fresh basil sprigs


  1. 1. Whisk together pepper jelly, lime zest, and lime juice in a bowl; stir in watermelon and next 3 ingredients.
  2. 2. Season halved baby tomatoes with salt and freshly ground pepper to taste; spoon into cocktail glasses. Top with salsa. Garnish, if desired.

Saturday, January 18, 2014


    $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


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


Mix well to blend.

Friday, January 17, 2014


6x6 Oil on Panel
        $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!

Makes 4 qts. - Serves 16


    • 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)


  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.

Thursday, January 16, 2014


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.  

from Cooking Light

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

Tuesday, January 14, 2014


      $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
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

Monday, January 13, 2014


6x6 Oil on Panel
      $100.00 plus S&H

Minions Banana Song

Of course, I would like to share a banana recipe from one of my favorite places to eat in Atlanta ..... Buckhead Diner.  I love their White Chocolate Banana Cream Pie!  So yummy!  And Buckhead Diner is where I met Sir Elton John!!  
Well, I didn't exactly meet him (although he really wanted to meet me!) because I was too shy.  
Ok, I just saw him there.  
Geez!  Can't you people at least let me dream!

Buckhead Diner's White Chocolate Banana Cream Pie


  • Sugar Dough:
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 1/2 cups all-purpose flour
  • White Chocolate Pastry Cream:
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1/4 cup cornstarch
  • 1 cup evaporated milk
  • 1 tablespoon butter
  • 2 teaspoons vanilla
  • 1 1/2 ounces white chocolate, melted
  • White Chocolate Banana Cream Filling:
  • 1 recipe White Chocolate Pastry Cream
  • 1 cup heavy cream, whipped
  • 2 tablespoons banana liqueur
  • 1 tablespoon white creme de cocoa liqueur
  • 1 tablespoon fresh lemon juice
  • 4 bananas, peeled and sliced


  • 1
    Pie Shell:
  • 2
    Blend softened butter and sugar without creaming. Beat in egg. Add flour and mix to incorporate completely. Remove dough from bowl, wrap in plastic wrap, and refrigerate 2 hours. Roll out dough lightly floured board to a 1/4” thickness. Line a 10” tart pan with dough, fluting edges. Place in refrigerator for 30 minutes. Preheat oven to 350 degrees. Bake tart shell for 12 to 16 minutes, edges should be slightly browned. Remove from oven and cool.
  • 3
    In a small bowl, whisk egg yolks and sugar until pale yellow. Whisk in cornstarch. Place evaporated milk in small heavy saucepan over medium-high heat and bring to the boiling point, but do not boil.
  • 4
    White Chocolate Pastry Cream:
  • 5
    Remove from heat. Slowly pour 1/2 cup milk into egg mixture, stirring vigorously to smooth lumps. Return to heat and stir until thickened, but do not allow to boil. Remove from heat and stir in butter and vanilla. Transfer to bowl; cover with plastic wrap. Cool slightly before blending in white chocolate.
  • 6
    White Chocolate Banana Cream Filling:
  • 7
    In large bowl, combine white chocolate, pastry cream, and whipped cream. Add liqueurs and stir gently to blend. Set aside. Slice bananas and toss in lemon juice to prevent discoloration. Fold bananas into whipped cream mixture. Chill.
  • 8
    To Assemble
  • 9
    Pour filling into tart shell just before serving so crust does not become soggy. Lightly dust top with Dutch cocoa and grated white chocolate.

Friday, January 10, 2014


6x6 Oil on Panel

       $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!

from Cooking Light


  • 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


  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

Thursday, January 9, 2014


6x6 Oil on Panel

        $100.00 plus S&H

Of course, you can't even think of broccoli without the Broccoli Song by Dana Carvey!  The first time I heard this I laughed and laughed and it still is funny.  So for your broccoli pleasure I present The Broccoli Song by Dana Carvey.  Enjoy!!

Wednesday, January 8, 2014


6x6 Oil on Panel
      $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!

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