Well Well Well

I have been bad, no posting, no updates for two whole months! Things have been crazy, but life has been good. Crazy the different directions that life leads you. Here are a few new things that have been going on in no particular order that have hindered me from posting.

• I took a cake class, loved it and have been experimenting ever since with new styles and techniques. Have had a lot of orders and I LOVE it! Pictures to come.
• I am working a part time job four days a week that is going to help me get out of debt within one year (pray I can make it!). I hate to do it and take away from time that could be used making art, but I have been given a great opportunity, so I am going to take it and run.
• I have planted a garden and I am doing research this summer as to how much money has been saved by growing my own fruits, vegetables and herbs.
• Nick and I have been developing menu ideas for our new restaurant "Italian Soul." Experimental recipes to come!
• I have been working on a series of prints (along with coasters) to put on Etsy. I have a newly found minor addiction to Etsy, so why not be a part of it.
• I am researching Giclee prints so I can start selling prints and not just originals.
• I am taking a photography and painting graduate class this summer.

Crazy where life takes you, right now, I can honestly say I am just along for the ride! Updates and new art to post soon!

Watercolor and Charcoal

Watercolor and Charcoal

SOLD

I love using the stark darkness of the charcoal in contrast with the flowing watercolors. I have recently picked up some gesso that I am going to try and put on canvas that will allow me to paint my watercolors on the canvas directly. I will keep you updated!

Fiona Four Eyes

Fiona Four Eyes

5x7

Watercolor and Ink

SOLD

This little diva is posing her best while having her portrait taken. The photo's color really doesn't do it justice, but she is looking hot. These are really fun to do for me because I really get to express the way I wish I was. I wish I could sport an afro. I wish I could wear some vintage Sallie Jessie glasses. Most importantly, I wish I had Fiona's arms and waist. Seriously.

Theme Pictures

Ms. Dandelion

8x10

Watercolor and Wax resist

SOLD

Not many people know that I do these smaller conceptual paintings. I call them theme or conceptual pictures because I don't know what else to call them. I come up with an ideas, and I have these little cartoon characters that I like to have doing that emphasize one aspect of the character. This little one I call Dandelion girl. She is hopeful, making wishes in a sea of dandelions. Everyone remembers doing that as a little girl. If anyone has any ideas, thoughts for paintings, let me know. I am in a dry spell right now! I would love to hear from you.

Healthy in the New Year

Here we go again. A new year, a new resolution to not end up 2010 and a plus sized woman. I know you guys out there know what I am talking about. Nick and I have been doing pretty good. I have cleaned the dust off of the treadmill downstairs and walking in the morning. I have also started my weight training at the gym and right now sit at a 2 lb loss for my first week. Not too shabby. My goal is 50lbs by August (I am going on vacation to Philly). I have been using myfitnesspal.com. It is an awesome way to track your calories and your daily food intake.

Here is an awesomely delicious, healthy new recipe that Nick and I love!

Chicken Souvlaki Gyro Style

Ingredients
Souvlaki Marinade:
3/4 cup balsamic vinaigrette salad dressing
3 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

4 skinless, boneless chicken breast halves

Tzatziki Sauce
1/2 cup seeded, shredded cucumber
1 teaspoon kosher salt
1 cup plain yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1/2 tablespoon rice vinegar
1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon chopped fresh dill
1/2 teaspoon Greek seasoning
kosher salt to taste
freshly ground black pepper to taste

4 large pita bread rounds
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1/2 cup kalamata olives
1/2 cup pepperoncini
1 cup crumbled feta cheese

Directions
In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.

Preheat an outdoor grill, oven, or what I used, a George Foreman, for high heat.

Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.

Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side.

Coasters

Every year, I make my Christmas gifts. In October, I decide what I am going to make, and every year, I wait until the last minute to finish and then curse at myself from Dec. 1 to the end of the year. This year, the only difference is that I involved Nick. He cut the wood, and put on the clear glaze. Each person that we gave them to, they had their names on the front. Each coaster has original artwork done in watercolor and ink. They are super fun to do (or were super fun in the beginning). Hahaha. Regardless, if you need a gift for the person that has everything, these would be great for you!

Perfect on a Cold Day

This soup is utterly amazing. I have never liked tomato soup before I found this recipe. I have made a few changes that make it more flavorful. You HAVE to try this! So easy and so good!

TOMATO BISQUE

Ingredients

1/4 cup butter
1 small onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons tomato paste
4 cups chicken broth
2 (14.5 ounce) cans fire roasted diced tomatoes, drained
3 tablespoons white sugar
1/4 teaspoon ground nutmeg
1/4 cup heavy cream (I use skim to lower fat)
salt and black pepper to taste

Directions

Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.


Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.


Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.