Blue Tablecloth

5"x7"
Pastel on sanded paper

Today, was experimentation day.
Always a fun time. This little study was
painted with acrylic paints and then
layers of hard and soft pastels. Just
trying to keep it loose.

Fancy Red Delicious #2

8x10"
Pastel on sanded 300 lb paper

I have ordinary artistic talent.
I have to work at getting the drawing
down correctly, or the perspective just right.
Some days, it's just a struggle to decide what to paint.

Although, I was happy with the concept of this design,
I felt that my execution of the painting was not done well.
So, that is why I repeated it. I think that I did a
better job of the background on todays painting, but
I like the apple better in my previous post of this design.
The ground that I chose to paint on, did make a huge
difference and that is something I am still learning about.
When I paint, I learn something every time.

"There is no such thing as perfection in art. There is only the continued pursuit of passion." (Barrett Edwards)

Apples and Stainless

5x7"
Pastel on archival sanded paper

Still exploring how the light falls and reflects
on a reflective object, like this stainless
steel bowl. I like how there isn't
much color other than the main subject.
Another painting that has a strong
contrast between shadow and light.
And since we're talking apples, try out
this apple recipe. It's great for a dessert
or to have a with a cup of tea.

Fresh Apple Cake

2 medium apples, peeled, cored and chopped
1 cup sugar
(Mix these together in a large bowl and set aside)

Sift together: 1 1/2 c. flour, 1 t. soda, 1/2 t. salt,
1 t. cinnamon, 1/2 t. nutmeg, 1/2 t. allspice

Melt 1/2 cup butter or margarine.
Beat 1 egg in a small bowl and stir in the cooled butter.
Add this to the apple/sugar mixture, stir to blend then add
the flour mixture, stir to blend.
Stir in 1/2 c. raisins and 1/2 c. nuts.
Pour into 8 x 8 pan. Bake 350 for 50-55 minutes.
You can ice it, but it's good just as is.

Fancy Red Apple

8x10"
Pastel on archival sanded paper
I wanted to do something a bit more
jazzed up instead of a plain background.
This was a challenge, but it was fun.


Waldorf Salad

• 1 medium unpeeled red apple, chopped
• 1 medium unpeeled green apple, chopped
• 1 medium unpeeled pear, chopped
• 1/2 cup green grapes
• 1/4 cup raisins
• 1/4 cup slivered almonds, toasted
• 1 (6 ounce) container reduced-fat lemon yogurt
• 2 teaspoons lemon juice
• 2 teaspoons orange juice
• 2 teaspoons honey
• 1 teaspoon grated orange peel
• Lettuce Leaves

Directions

In a large bowl, combine the apples,
pear, grapes, raisins and almonds.
In a small bowl, combine the yogurt,
lemon and orange juices,
honey and orange peel;
pour over fruit mixture and stir to coat.
Serve immediately in lettuce-lined bowls if desired.

Red Delicious

8x10"
Pastel on sanded board

Another apple.
I love the lighting in today's painting.
The strong light contrasting the dark.
The term for this type of lighting comes
from an Italian term, Chiaroscuro.
Chiaro meaning clear (light) and
scuro meaning obscure (dark).
Rembrandt was a master at this type of lighting.
Is it any wonder then, that he is my all time favorite artist?

Are you a Rembrandt fan also? Than you may be
interested in this link about his burnt plate oil recipe.

Apple

5x7"
Acrylic on 300 lb paper

I haven't played with paint for awhile,
so I brought out the acrylic and brushes.
I feel a bit rusty, but this was just for fun.

Pink Ladies

6x6"
pastel on archival sanded paper
Today's painting goal was to not overwork,
overdo or overstate. Paint quickly yet achieve a likeness.
I had fun with this and am pleased with the outcome.

This was the 3rd place winner of the miniature category
at the Ozark Pastel Society -Passion for Pastels
Competition 2008.

The following recipe is a great snack.
Apple Salsa with Cinnamon Chips

Ingredients for Cinnamon Chips

• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 4 8-inch flour tortillas

Ingredients for Harvest Apple Salsa

• 2 medium tart apples, chopped
• 1 medium pear chopped
• 1/2 cup chopped red seedless grapes
• 1/2 cup chopped celery
• 1/4 cup chopped walnuts
• 1 tablespoon packed brown sugar
• 3 tablespoons orange juice
• 2 teaspoons grated orange rind

Directions for cinnamon chips

Combine sugar and cinnamon in a small bowl
(I put this mixture in a spice bottle with holes so I could just sprinkle it on).
Preheat oven to 375 degrees F.
Brush tortillas with water.
Sprinkle sugar mixture evenly over both sides of tortillas.
Cut each tortilla into 8 wedges; arrange on baking sheet.
Bake 5- 7 minutes or until golden brown/crisp.
Remove to wire rack to cool completely.

Directions for the Harvest Apple Salsa

Combine all ingredients in a large bowl.
Add walnuts just before serving as it will turn the mixture brown.
Chill overnight to create more juice.

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.