Monday, October 30, 2017

New Renderings

Have been trying to master watercolor.  These are my latest efforts.

AUTUMN LEAVES


MISTY MOUNTIANS


SUNSET STORM

 OREGON FIRES


MIDNIGHT ON THE LAKE


FARMHOUSE AND BARN


Long-billed Curlew


WASH WATER


WINTER SCENE


Hope you enjoyed.  Comments welcomed.



Thursday, August 10, 2017

New Artwork Efforts

Been enjoying some painting, lately, thought I would share my results.   We have had rain everyday, for the past two months and this is a good way to keep busy and dry.




This is an oil painting on a 16 x 12 inch canvas.  It took me about 8 weeks to complete.  It has been while since I picked-up my paints.  I takes getting used to again.






This is a watercolor done on Archers 140 lb hot press  14 x 11 inches.
I basically, work in oils but I have been trying to master watercolors.  It is harder, I think, especially, color mixing.   This is a portrait of my grandson Emery, when he was about 2 years old.


Hope you enjoyed my mini art show!



Thursday, April 13, 2017

Watercolor a Challenge

Back to basics.  Trying to master watercolor  is at best, frustrating.   Looking for that translucent and loose feel.  More practice is needed.  Here are my efforts so far.


APPLE IN TWO COLORS
4 X 6 
Archers 140 lbs cold press






DANCING AT JAZZ FEST
16 x 11
Archers 140 lbs cold press





BRETT MEETING HIS FIRST CLOWN
16 x 11
Archers 140 lbs cold press



Friday, January 6, 2017

White Quinoa with Roasted Mushrooms and Garlic


1 cup cooked white quinoa
1 1/2 sliced mushrooms ( 1 small pack )
2 cloves garlic

Put mushrooms and garlic in small flat pan (like pie pan) roast in 350 F oven for 15 - 20 minutes.
Mix quinoa with roasted mushrooms and garlic. Fluffing with fork.  TaDa your done!
Makes 2 servings.


Thursday, January 5, 2017

Quinoa Salad with Avocado

1/2 cup sprouted red quinoa
1 avocado diced
1/2 cup diced red onion
2 diced green onions
1/4 cup chopped walnuts
1 med diced Roma tomato
1 tbs olive oil
1 tsp apple cider vinegar
Salt & Pepper

Add all ingredients to small bowl. Add oil and vinegar and salt and pepper to taste.  Mix well serve.

To sprout quinoa, add 1 cup quinoa to container with cover.  Rinse quinoa well about three times.  After rinsing fill container with fresh water and cover.  Let container sit on countertop overnight.  In morning rinse quinoa and drain very well.  Dry out container and put drained quinoa back in and cover.  It will last in refrigerator about four days. ( This method of spouting works well with other grains as well as lentils.)


Friday, January 22, 2016

It's been a while.

A little something I did while recuperating from a broken right femur and broken left shoulder.


Tessie a long haired Chihuahua 

Tessie is my friend Diane's little baby.  She was 14 years old.  I had just finished this painting and she died of cancer the next month.  The portrait captures Tessie's beautiful dark brown eyes.  It is done in watercolors on 140 lb cold press paper.  


Something very special has happened.  
On January 9, 2016, my second Great-Grand Baby was born.

ANYA RENEE'

6.5 LBS 18 1/4 " LONG



2 HOURS OLD




PROUD PARENTS GENA & JAKE (my 2nd grandson)




ANYA AT HOME




ONE WEEK OLD AT GREAT-GRANDMOTHERS HOUSE.


That it for now.  Lots of things have been happening but it is much too much for this post.
When I am fully recovered from these broken bones, I will write more.

Until then, God Bless!

Saturday, July 5, 2014

"Eat to Live" Breakfast



Healthy and Tasty 





Simple and Delicious!



Ingredients:

1/4 cup Old Fashion Oats (uncooked)
Juice of 1/2 Orange
1 Tablespoon of chopped Walnuts
1 Medium Banana chopped

Mix raw Oats and Orange Juice and nuts in small bowl, microwave for 45 seconds.  Mix in copped Banana.
Serve  with remaining 1/2 of orange and sliced Peach.

Options: Use any fruit or nut combination you like.

Enjoy!