Wednesday, April 26, 2017

Beach Paintings

    When I paint beaches,they are always from my own photos and as I place my marks on the paper I start to experience a memory from the      Beach. I can feel the warm sun and sand under my feet and that wonderful ocean aroma wafting past my nose. I am grateful for that time     I'm at the easel. My return to my favorite places again!  

Thursday, March 23, 2017

What's On The Easel

Sometimes when the winter seems endless I like to paint a summer scene. After the last snowstorm piled up in the back yard and the backyard was covered with blanket hopefully for the last time,I decided to embrace the beauty of the colors and lights reflected. I started this painting with a watercolor wash on Uart 400. Then began to block in the shapes of trees snow and shadows. The beginning is shown here
I will post the next stages as I do them. The reference photo below.  
Stay tuned!  

Wednesday, March 8, 2017

What's On The Easel

This little painting was started as a plein air piece and finished in my studio. It's heading to a new home and I'm donating this to a wonderful local charity for their gala event the end of this month. The sweet little gem of a park is located in the heart of Saratoga Springs NY

Wednesday, March 1, 2017

What's On The Stove?

Haven't posted a recipe in a while. So here is my favorite Risotto recipe:      •
   Creamy risotto, sweet corn, and meaty shrimp will make for one dreamy date night. TOTAL TIME: 0:32PREP: 0:10LEVEL: EASYSERVES: 4   INGREDIENTS •3 c. chicken stock •3 tbsp. extra-virgin olive oil, divided •1 small white onion, minced (about 1 cup) •1 c. arborio rice •3/4 c. dry white wine, divided •2 ears corn, kernels removed (about1 1/4 cup) •2 tbsp. unsalted butter •1/4 c. Parmesan cheese •2 tbsp. chopped parsley •2 cloves garlic, minced (3 tbsp.) •1 small shallot, minced (3 tbsp.) •1 tsp. crushed red pepper flakes •1 1/2 lb. medium shrimp •2 tbsp. finely chopped basil, plus more for serving DIRECTIONS 0.In a medium saucepan, bring chicken stock to a simmer. 0.In a large, deep skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and sauté until beginning to soften, 4 minutes. Add rice and cook, stirring constantly, 1 minute. Add ½ cup white wine and simmer until evaporated, 2 to 3 minutes. 0.Reduce heat to medium. Add about ½ cup more stock and simmer, stirring occasionally, until absorbed. Continue adding stock by the ½ cup, stirring and letting it absorb, until stock is gone, 15 to 20 minutes. 0.Remove from heat and stir in corn, butter, Parmesan, and parsley. Season with salt and pepper and transfer to a large bowl. 0.Add remaining 2 tablespoons olive oil to skillet and heat over medium-high heat. Add garlic, shallot, and red pepper flakes, and cook until fragrant, 1 to 2 minutes. Add shrimp and cook until pink and beginning to brown, 3 to 4 minutes. Add remaining ¼ cup wine and let simmer until evaporated, 2 minutes. Remove from heat, season with salt and pepper, and stir in basil. Add risotto back to skillet, stirring to combine with shrimp. Garnish with basil and serve.

Sunday, February 5, 2017

What's On The Easel ?

I'm working on this painting from a photo I took while walking in my favorite area in Cape Cod. I was attracted by the shadows made by the fencing protecting the dune grasses and of course the view just peeking through the shadowed path. I'll post the finished painting soon.