He Loves Me He Loves Me Not

You will just have to wait to see it when its finished. Finished now that is the question..... 

Dreamy

If only all our moments could be like this. In all honesty I am a little blogged out and super super super stalled in all creative endeavors. Its been so hot that virtually all creative cooking has come to an almost halt. I hoping now that a little bit of coolness has returned I will feel more invigorated. I make a lot of the same things so I get bored posting them and if I am bored I think YOU will be bored. So there it is......................

Little Jack

The boy is turning three next Saturday. So I made some special invites for his party. Kim yours is in the mail. Time sure flies by.................

Oxford

Whenever I eat an egg salad sandwich I always think about my time in Oxford England and it makes me a little nostalgic. I was there 21 years ago on a study abroad program. There was a little shop across the street from the examination hall and I would buy the half round breads hollowed out and filled with egg salad and sprouts. Oh to be a young woman again but just for a moment.

Plum Tarts

sliced plums on pate brisee baked with a sprinkling of sugar and then dusted with powdered sugar. where were you? next time bring the champagne,okay.....

Meatball Dinner

It has been so flippin' hot I cannot stand it. I have been dying to cook though and not just put together salads. So I made beef meatballs. I used ground sirloin italian seasoned bread crumbs grated cheese salt pepper and an egg. Sometimes I throw fennel seeds or crushed fennel in to give it a sausage flavor. Anyway I mix everything together in a bowl and then roll them up into balls. I fry them in a big pan with a little olive oil as the beef I use isnt that fatty. Once they are browned all over i throw diced onions and chopped up garlic and then let that cook down a bit. I finally add a big can of crushed tomatoes and basil and a little more salt and pepper with some shakes of dried italian herbs and a hit of red wine. I let that cook on high until it starts to bubble up and then put the lid back on and turn the heat down and cook for as long as I can preferably until the meat becomes soft so at least for 45 minutes. Otherwise the balls can be a little tough. So they are perfect on soft soundough rolls split open with sauce and a salad. I wish I had some now.

Peaking in the Night

yes peaking because it eventually all falls apart.
a larger piece finally framed.
im working on a new one now.

Peaking in the Night
petals and stigma

watercolor and carbon pencil
140# arches coldpress