Saturday, October 24, 2009

Tag Fun

I got to play with a friend today and we used some of Tim Holtz's stamping and inking techniques. Here are a few of the tags that I did.

Wednesday, October 21, 2009

Corn and crab chowder

There's a nip in the air and it's time for soup. This is one of my favorite recipes. It's a summer soup but with the ability to get the ingredients year round this soup is good any time. I got this out of Crazy for Crabs by Fred Thompson. Everyone always requests this recipe from me.

4 strips apple wood or hickory smoked bacon, diced
1 cup finely chopped yellow onion (I use Vadalia)
1 Tablespoon unsalted butter
1 tablespoons gravy flour (Wondra)
6 Cups reduced sodium chicken broth
1 Teaspoon Chesapeake Bay seasoning (I use a Tablespoon)
1/4 teaspoon dried oregano
One 14.5 ounce can creamed corn
3 cups peeled and diced russet potatoes
4 cups fresh corn kernels ( use frozen white nibblets when corn is out of season)
1 pound crabmeat (claw or special, not lump)
1 cup heavy cream or half and half

1) place the bacon in a 5 quart soup pot and cook over menium heat, stirring, until the fat is rendered and the bacon is crisp. Use a slotted spoon to transfer the bacon to paper towels to drain.

2) Add the onion and butter to the bacon grease and and cook slowly, stirring a few thimes, until translucent, 5 to 7 minutes. Stir in the flour and cook for 5 minutes. Stirring, add the chicken broth, then the Bay seasoning and oregano. Bring to a boil, reduce the heat to mekium-low, and simmer for 10 minutes. Pour in the creamed corn and cook for 10 minutes. Add the potatoes and cook for 10 minutes. Stir in the fresh corn and crabmeat and cook for 5 minutes. Add the cream and heat the soup to a simmer. Continue to simmer for 5 minutes; do not allow it to come to a boil.
Serve using reserved bacon for garnish.

I hope you'll try this yummy soup.

Monday, October 19, 2009

Everyday Dust

This is a picture I've been working on for about a week. I know, it doesn't look like it but the composition had me stumped. I wasn't sure if it was done but I felt like it was lacking something. When I mounted it on core board and put the brass corners on it finally felt finished.

Friday, October 16, 2009

Second in the 1900's series

I just finished this card. It is the second of 4 using the 1900's lady stamp.

Digital Art

I had a friend over last night to show me some stuff on Photo Shop. It was wo much fun. I am completely overwhelmed by all the things she showed me but I can't wait to do it again. I know I'm never going to remember everything. Anyway, this was my first digital picture. Hehe.

Sunday, October 11, 2009

New Card

This is the first in a series of 4 cards that I'm doing. The object is to create 4 cards using the same stamp but having each one different. I have to get up in five hours so this is all I have to offer tonight.

Friday, October 9, 2009

Play Day

Well I don't have anything to put up today but I spent the whole evening playing. I had a friend over and we were experimenting with UTEE. We came up with some really cool stuff. I'll be posting some of it next week.

Thursday, October 8, 2009

I have been so busy today, but I just couldn't end my day without at least finishing a project. This is a card that I'm going to send into Take Ten Magazine for a challenge. I hope they like it enough to publish it. That would be so cool.

Wednesday, October 7, 2009

Bruschetta Chicken

This recipe was a snap to make and really delish. I got it from the Taste of Home Cookbook.
1/2 cup flour
2 eggs, lightly beaten
4 boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon melted butter
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 cloves of minced garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon peeper

1) Place four and eggs in separate shallow bowls. Dip chicken in flour, then in eggs. Placed in a greased baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.

2) Loosely cover baking dish with foil and bake at 375o for 20 minutes. uncover;bake 5-10 minutes longer or until top is browned.

3) Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

When I made this dish I used a pre-made bruschetta from Wegman's and it was fantastic.

Wednesday, February 18, 2009


Hi and welcome to my blog. I called my blog The Art Buffet because it encompassed two of my favorite things... food and art. There's nothing better then looking at eye candy, and feasting upon the beauty of art. Unless, it's the beauty of a scrumptious meal, which in it's self is a work of art. One satisfies the soul and the other the stomach. Both look good to me. Here I want to share my art work as well as some great recipes that I've tried. I hope you are inspired by my blog and come back often to see whats new on the buffet