Ruby Red Cherry

5x5" pastel on archival sanded paper

During my trip last week, one of my stops was the
Newport beach pier. At the end of this long pier
is a burger joint called Ruby's, that has been in business
for the past 25 years.
I ordered a cherry coke, which was one of the best.
In my drink was a maraschino cherry that just looked
like it wanted its picture taken. So, I took
it from my drink and placed it on the table. The light
was pure sunshine coming in through the window, casting
great shadows from the window and red reflective light from the cherry.
A perfect subject for a painting.

Grapes and Pears

8x10"
pastel on archival sanded paper

This was painted from a photo, however

the set up had one direct light and a foil

reflector to give the golden color in the background.

There is a glow to the pears and the grapes. And if

you will notice, reflective light in several areas.

Cherries

6x6"
pastel on archival sanded paper

Today's painting was about capturing

the shadows. Have you ever noticed that

any cast shadow will have a hard edge?

See the shadow cast down from the bowl.

Have you ever noticed that any form shadow

will have a soft edge? Look at the shadow

that forms the bowl.

Next time you're out, study some shadows.

Ok, enough of the art lesson, check out my recipe

for cherry pie.

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie

(I use the Crisco shortening recipe)
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter

DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C).

Place bottom crust in piepan.

Cover the top crust and set aside.
In a large mixing bowl combine tapioca, salt,

sugar, cherries and extracts.

Let stand 15 minutes.

Pour fruit mixture onto the bottom crust and dot with butter.

Cover with top crust, flute edges and cut vents in top.

Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes, until golden brown.

Gold Pears

5x7"
pastel on archival sanded paper

Strawberry

5x5"
pastel on archival sanded paper

Fruiting Cactus

5x8"
pastel on archival sanded paper
I always thought that cacti were
found west of here, but low and behold
Arkansas has cacti in Devil's Den State Park.

Lemon on Gray

5x5"
pastel on arhival sanded paper
This was painted from life right before
I made my lemon mousse for tonight's dessert.
It's so good! Here is the recipe.

Lemon Mousse
serves 4

4 egg yolks
2 grated lemons, zest
1/2 cup lemon juice, strained
2/3 cup granulated sugar
1 envelope gelatin
4 tablespoons white rum
2 cups heavy whipping cream
whipped cream

Combine egg yolks, grated zest, juice, and sugar in a mixing bowl.
Place over gently simmering water, and whisk until thickened.
Remove from heat.
Beat with whip on medium speed until cold and thick.
Combine gelatin and rum in a small heatproof bowl and allow to soak 5 minutes.
Place bowl over a pan of simmering water until melted.
Remove from heat and cool slightly.
Whip cream on medium speed until it just holds its shape.
Whisk the gelatin into the yolk mixture.
Fold in the whipped cream.
Pour the mousse into a bowl or individual glasses.
Garnish with whipped cream and berries.

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.

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!

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.

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.

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

Orange Slice and Berries

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.

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.