It’s Beginning to look a lot like Christmas

Christmas spirit has found it's way down South, thanks to a cold snap for the last couple of weeks.

Winter Snow Scene

Grandma's House

Lesson 7 

Country Scene 

Lesson 8 

Christmas Cards

Hope you have a wonderful holiday fun of friends and family.

Merry Christmas and A Happy New 

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

Hope you enjoyed.  Comments welcomed.

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!

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

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.

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.)