Ceramic and Cilantro

6x6"
pastel on archival sanded paper
In my previous post I mentioned
how fruit was a great model. Well,
herbs are a little bit finicky when
painted from life. They tend to wilt.

Cantaloupe and Peas

5x7"
pastel on archival sanded paper
Fruit is a great model. It doesn't
move. It stays in the same spot
even when you leave for a while.
Plus, you can eat it after it is painted!

Monument Valley

9x12"
colored pencil on 300 lb paper
This was done from a photo of the Monument Valley area.
There really wasn't that much vegetation present
but, my imagination was taking over, so I let it.

A GET WELL BALLOON

7X9"
pastel on paper
Today's daily painting goes out to my brother-in-law, Alan,
who is at the City of Hope in California.
He said that they would not allow balloons in his
room. He got one any way!

Grapes

6x6"
pastel on archival sanded paper
Changing things a bit. Trying for more texture and
more of an impressionistic style

Granny Smith Apple

5x7"
pastel on archival sanded paper
This is one of the best eating & cooking apples.
Makes me want to go make an apple pie.
You too? Here try my Apple Pie Recipe.

INGREDIENTS:

• pastry for a 10-inch double crust pie (I use the Crisco recipe)
  
• 8-9 cups Granny Smith apples, sliced and peeled
• 3/4 to 1 cup sugar
• 2 tablespoons all-purpose flour
  
• 1/8 teaspoon salt
  
• 1 teaspoon cinnamon
  
• 1/8 teaspoon allspice
• 1/8 teaspoon cloves
  
• 2 tablespoons butter
  

PREPARATION:

Roll and press bottom crust into 10-inch pie plate. Do not bake.
Heat oven to 400 degrees F.
Place apples in large bowl. Combine sugar, flour, cinnamon, allspice, cloves and salt.
Sprinkle over apples. Toss to coat. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of
pie plate. Fold top edge under bottom crust. Flute.
Cut slits or shapes in top crust to allow steam to escape.
Bake at 400 degrees F for 50-55 minutes or until filling in center is bubbly and crust is golden brown.
Cover pastry edge with foil, if needed, to prevent over browning.

Tomato

5x7"
pastel on Wallis paper

Mini Pumpkin

6X6"
pastel on archival sanded paper
This was painted from a photo.
There was one light source which helped
to give a strong contrast of the shadow on the table.

My favorite deep dish pumpkin pie recipe

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) 100% pure pumpkin
  
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Hand Painted Ceramic Egg

6x6"
pastel on archival sanded paper
This is a painting of a porcelain egg
that was hand painted in Prague.

Burnt Out

6x6"
pastel on archival sanded paper

As I painted this candle, it reminded of how I felt a month ago.
I was working as a clinical microbiologist.
After 22 years, I became completely burnt out on it.
So, I quit. Now I paint.

Spools of Thread

5x7"

pastel on pastel board
I have my grandmother's sewing box.
It is in the same condition as she left it.
I have added to it, but have never removed any items.
Kind of a time capsule, if you will.
These wooden spools of thread still had the sticker price on them.
The large one was 25 cents.

A Radish

6x6"
pastel on archival sanded paper

Nandina Berries

6x6"
pastel on archival sanded paper

Pomegranate

5x5"
pastel on archival sanded paper
I used to eat pomegranates all the time when I was a kid.
That was before they were known to have antioxidants.
Anyway, thought I would grab one and paint it.
Tonight, I guess I'll eat it!

Orange and Lime

5x7"
pastel on archival sanded paper

Animas River

9 1/2 X 12"
pastel on suede mat board
This was a shot taken with my camera
from the Durango & Silverton narrow gauge train.
Colorado is beautiful territory!

Orange Slice and Berries

5x7"
pastel on archival sanded paper

Mug and Orange

5x7"
pastel on archival sanded paper

Mini Pots

5x7"
pastel on archival sanded paper

Oranges and Vase

5x7"
pastel on archival sanded paper

Pear No. 2

5x7"
pastel on 300 lb paper
This was painted from life using a single light source.
I wanted to capture the strong contrast of the light and shadow.

Pear Crisp

6 large pears
1 cup sugar
pinch of salt
2 tbsp. cinnamon
2 tbsp. nutmeg
2 sticks butter
2 cups sifted flour
2 cups brown sugar

Preheat oven to 350°F.
Peel pears and cut into slices, then cubes about 1/2 inch to 1 inch pieces.
Mix pears, sugar, salt, cinnamon, nutmeg and 2 tablespoons of flour in pan.
Combine butter, the remaining flour, and brown sugar, mashing until crumbly.
Pour pear mixture into pan of choice. Sprinkle brown sugar mixture over pears.
Bake for 35-45 minutes.

Civil War Reenactor

8x10"
pastel on suede mat board
I don't live far from the Pea Ridge Battlefield Park.
The park will conduct reenactments from time to time.
This man had such an authentic civil war era look,
that I had to paint him.

A Distant Gaze

5x7"
pastel on sanded paper

A Small Clay Pot

6X6"

pastel on paper

This is a small pot that I have had with me for a long time.

My brother used to have a potter's wheel and this is

one of the small keepsakes from that time.

Yellow Onion

6X6"

pastel on paper
This was painted from life using natural light. I added a
few berries from a bush in my yard for added interest.

French Onion Soup

Ingredients

4 lg. onions
1/4 c. butter
1 tbsp. flour
6 cups beef broth
6 slices French bread, toasted
6 tbsp. shredded Mozzarella cheese

Preparation

Cook onions in butter until transparent. Add flour; blend well. Put in slow cooker. Add beef broth and Tabasco. Cook on low 7 to 9 hours or high 4 to 5 hours. Ladle soup into oven-proof bowls. Top each bowl of soup with a slice of bread and shredded Mozzarella cheese.

The Girl in Red

5x7"

pastel on paper

Mixed Flowers

9x6"
pastel on paper
This is a pastel study of a painting done by Odilon Redon
(French artist 1840-1916)

Smoke and Ashes

5x7"
pastel on board
This is from a photo taken in Colorado a few years back, after there
had been a fire at the Mesa Verde Park.
There were ashes so thick, that the sun was barely visible at mid-day.

A Trio of Pears

5X7"
pastel on archival sanded paper
This was painted from life.
Setup with one light source. My plan
was to capture the way the light fell on each pear.
Then my plan was to make the following desert.

Roasted Pears with Caramel Sauce

Ingredients

4 tablespoons butter
1 cup packed dark brown sugar
4 pears, halved and cored
1/2 cup sour cream
1/4 cup coarsely chopped toasted pistachios ( or your favorite nuts)

Directions

• Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
• Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
• Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer. Let cool slightly.
  
• Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.

Royal Riviera Pear

5x7"
pastel on board
Today is my first post of many I hope.

I received these great pears in a gift basket and
I have to say, they are the best I have ever eaten.
A plain pear. A recipe for a healthy snack.