Thursday, March 23, 2017
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
Wednesday, March 8, 2017
Wednesday, March 1, 2017
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.