Crushed Velvet

16x20"
pastel on suede matboard

Strawberry

5x5"
pastel on archival sanded paper

Mirror Pond

9x12"
pastel on archival sandpaper

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.

Filberts

5x5"
pastel on archival sanded paper
Another painting that I wanted
to achieve more texture . I really
like the way this turned out. The
softness of the background and the
wood table helps the hardness of
the nuts stand out.

Ground Hog Day

Well, of course this is not a groundhog.
It's my dog Buster! But if you'll notice,
he has a shadow beside him, which
means we'll have six more weeks of winter.

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.