Friday, February 28, 2014


I have been in Florida visiting my sister and brother-in-law and taking a three day Maggie Siner workshop.  I am now home with good memories of my visit.  Maggie is a good teacher with an abundance of energy and knowledge.  I have admired her work for a long time and was thrilled when Eileen Corse squeezed me in at the last minute.

Below is a demo Maggie painted.  As you can see she finished just enough to get us started on our first painting.

Maggie stresses the importance of relationships with color, value and intensity.  Each exercise we did built from the previous one with the common thread being relationships.  Compare each color and stroke with everything that has already been established. 

There was so much to learn and absorb - my brain is still spinning (in a good way)!  My goal is to take another workshop from Maggie.  In the meantime I will continue to work in the studio and try to apply the new information I have acquired in the last couple of months.

Monday, February 3, 2014


These are my paintings from David Shevlino's workshop.  They are not finished and I am going to leave them as is.  They remind me (I hope!!) of what I learned and can return to when needed.

I have to give a shout out to the Fredericksburg Art School.  Bill Bush provided a good space, was organized and very friendly.  I would definitely attend another workshop there.  Thanks, Bill!!

And another big thank you to David Shevlino!  He is an amazing painter, has a generous spirit, and teaches with enthusiasm and knowledge.

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.

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