Sunday, July 25, 2010


"Tutti a Tavola a Mangiare!"
               Lidia Bastianich

Today was a good day! My daughter and son-in-law, Betsy and Ben Nanson, invited me to join them for brunch at Lidia's, one of Kansas City's leading restaurants.
Lidia Bastianich opened her restaurant Felidia Manhattan's East Side in 1981. It is here that many of Lidia’s devoted fans find her greeting each guest with the same warmth and passion that she exhibits through her television shows and cookbook; but today, she was here in Kansas City. She comes to Lidia's once every 6 weeks,making sure her restaurant is running smoothly.
Kansas City's Lidia's is warm and friendly, even if it is located in a huge former railroad house just north of Union Station. The colors are warm and inviting; the mouth blown glass light fixtures are outstanding, as is the art work hanging on the walls of the restaurant and bar areas. The overall feel of the restaurant is that of a beautiful wine cellar.
Lidia's food is excellent. Her three fresh homemade pastas are always a treat. Today at brunch, Betsy and Ben both ordered the fresh pasta trio, with the Brunch Buffet of antipasto and desserts. The pasta is served tableside. Your large dinner plate is placed before you, then a server appears to serve hot, freshly prepared pastas, straight from the skillet it was prepared in. The flavors and aromas are wonderful! I had both of Lidia's broths; chicken (a true test of a chef's worth) and her tomato vegetable based broth. They were both delicious!
My thanks to Jason Connor, Director of Operations for the restaurant. I am in hopes that I can return the many kind things he and his staff did for me, by inviting them to Somerset Ridge as my guests for a tasting and maybe even some of my food!
So what was the highlight of the day? My conversation with Lidia. She took the time to talk to me about my blog, my travels in Italy, Somerset Ridge Vineyard and Winery, and her television program which I record every Saturday. She signed my cookbooks and posed for a photo with me. As we were talking about her television show, an old friend of mine, Anita Johnson from Germany, came up to speak to both of us. She expressed her appreciation to Lidia for this week's show featuring Spaetzel, that wonderful dumpling/noodle from Germany, Austria and Northern Italy. I was working at the vineyard while it was being aired, but I will turn it on tonight!
 Lidia was born in Pula Istria on the northeastern coast of the Adriatic Sea, which became Croatia in 1991. Because of the history and location of her homeland, Lidia grew up eating the foods of many cultures. Lidia has 5 grandchildren, and she is seeing to it that they learn the history and the foods of Istria. It is obvious Lidia loves to feed her grandchildren just as much as I love to feed mine. We Grandmothers have a lot in common!
Thank you Lidia, Jason, Betsy and Ben!
To read more about Lidia, her restaurants and cookbooks, go to

One of my favorite recipes from Lidia....
Frico with Apples and Montasio Cheese

                                                                Frico con Le Mele
                                                                         Serves 6

2 Golden Delicious apples or other firm apples (about 10 ounces)
1 tablespoon extra virgin olive oil
1/2 pound Montasio cheese, shredded (I found it at Whole Foods, but visit

Recommended Equipment: A 10-inch nonstick skillet

Peel and core the apples, and slice into wedges about 1/2-inch thick. Pour the olive oil in the skillet, and set over medium heat. Scatter the apple wedges in the pan, and toss to coat with oil. Cook and caramelize the apples for about 8 minutes, tossing frequently, until tinged with brown and softened but not mushy. Spill the caramelized apples onto a plate.
Sprinkle half of the shredded Montasion in an even layer over the bottom of the skillet. Return the apples to the pan, spread them evenly on top of the cheese, then sprinkle the remainder of the shredded cheese over the apples.
Lower the heat, and let the frico cook undisturbed until the bottom is very brown and crisped, about 10 minutes. If the cheese releases a lot of fat in the pan, blot it up with paper towels. Shake the pan to loosen the disk, put a large plate on top and invert, dropping the frico ontot he plate, then slide it back in the skillet, top side down. Cook until the second side is crisp and brown, about 7 minutes.
Slide (or invert) the frico onto the plate, blot up oil, and slice into six wedges. Serve hot.
I love it with Somerset Ridge Oktoberfest Wine, chilled.

Daughter Betsy told me her favorite dish at Lidia's is available on line. Go to
I have not prepared this myself, but it comes highly recommended!
Fresh Ravioli Stuffed with Pear and Pecorino Cheese. 
Serves 6

3-4 Bartlett pears, peeled and cored (approximately 1 pound)
3 tablespoons mascarpone
1 pound grated fresh Pecorino Romano cheese (for stuffing of ravioli)
2 tablespoons grated Pecorino Romano to finish pasta
Fresh egg pasta (see recipe below)
4 ounces aged grated Pecorino Romano cheese
6 ounces butter
Black peppercorn to taste
On a cutting board grate the pears and the fresh pecorino cheese in two different mounds, using the side of the grater with the larger blades. In a bowl, mix this together with the mascarpone and remaining Pecorino Romano. This is your stuffing for the ravioli.

Prepare the pasta (see below) pulling it very thin and into a form of a rectangle and continue with the ravioli as described.

In a sauté pan, melt the butter with 8 ounces of water. Cook the ravioli in boiling water for 3 to 4 minutes. Drain and then toss the ravioli together with the melted butter in the saute’ pan for a few seconds. Remove from heat and finish with the aged Pecorino cheese and peppercorn flakes.

Fresh egg pasta:

3 cups unbleached all purpose flour, or as needed
4 large eggs
1 teaspoon extra virgin olive oil
½ teaspoon salt
Warm water as needed

Spoon 2 2/3 cups of the flour into the work bowl of a large capacity food processor fitted with the metal blade. Beat the eggs, olive oil and salt together in a small bowl until blended. With the motor running, pour the egg mixture into the feed tube. Process until the ingredients form a rough and slightly sticky dough. If the mixture is too dry, drizzle a very small amount of warm water into the feed tube and continue processing. Scrape the dough out of the work bowl onto a lightly floured wood or marble surface.

Knead the dough by gathering it into a compact ball, then pushing the ball away from you with the heels of your hands. Repeat the gathering and pushing motion several times, then press into the dough, first with the knuckles of one hand, then with the other, several times. Alternate between kneading and “knuckling” the dough until it is smooth, silky and elastic—it pulls back into shape when you stretch it. The process will take 5 to 10 minutes of constant kneading, slightly longer if you prepared the dough by hand. (Mixing the dough in a food processor gives the kneading process a little head start). Flour the work surface and your hands lightly any time the dough begins to stick while you are kneading.

Roll the dough into a smooth all and place in a small bowl. Cover with plastic wrap. Let the dough rest at least one hour at room temperature, or up to 1 day in the refrigerator before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature for about an hour before rolling and shaping.

For Ravioli:Divide the dough into three equal pieces and cover them with a clean kitchen towel. Working with one piece at a time, roll the pasta out on a lightly floured surface to a rectangle approximately 10 x 20 inches. Dust the work surface lightly with flour just often enough to keep the dough from sticking; too much flour will make the dough difficult to roll. If the dough springs back as you try to roll it, recover with the kitchen towel and let it rest for 10 to 15 minutes.

Start rolling another piece of dough and come back to the first one once it has had a chance to rest. Let the pasta sheets rest, separated by kitchen towels, at least 15 minutes before cutting them. Roll each piece out to sheets about 30 inches long by 11 inches wide. Keep two of the pasta sheets covered with kitchen towels and place the third on the work surface in front of you with one of the long edges toward you.

Arrange twenty of the filling mounds in two rows of ten over the top half of the dough, starting them about 1 ½ inches in from the sides of the dough rectangle and arranging them about 2 ½ inches from each other. Pat the fillings into rough rectangles that measure about 2 x 1 inch.

Dip the tip of your finger into cool water and moisten the edges of the top half of the dough and in between the mounds of filling. Fold the bottom of the dough over the mounds of filling, lining up dough to the bottom firmly, squeezing out any air pockets as you work. With a pastry wheel or knife, cut between the filling into rectangles approximately 2 ½ x 2 inches. Pat lightly the tops of the ravioli to even out the filling. Pinch the edges of the ravioli to seal in the filling. Repeat with the remaining two pieces of dough.

As Lidia says at the end of each television program..."Tutti a tavola a mangiare!" That means "Everyone to the table to eat!" She doesn't have to tell me twice!

Thursday, July 22, 2010

Earlier this week, I was told about an amazing dinner that was developed and prepared by Executive Chef Chris Wofford of the Eldridge Hotel in Lawrence, Kansas.

My daughter and son-in-law attended the dinner to celebrate their anniversary. Knowing they would be tasting some wonderful beverages, they arranged for me to pick them up following the dinner. What they didn’t know was the beverage was bourbon. Seven different bourbons!

Chef Chris Wofford paired each bourbon with a different course, so by the time I picked them up, they were stuffed and had enjoyed just about as much bourbon as they could deal with!

At Somerset Ridge Vineyard and Winery, we are certainly familiar with pairing wine with food, but I wouldn’t know where to begin with bourbon. Here is what Chef Chris came up with:

Upon arrival, the guests were served two fingers of Makers Mark. After “two fingers” I would need a bed!

First course arrived and to everyone’s delight, they discovered all courses featured wild game and bourbon. They began with a Rabbit Confit with Wild Mushroom and Sharp Cheddar Johnny Cakes, served with another two fingers of Bulleit Bourbon, described as having hints of oak and spice with notes of vanilla and honey. YUM! Particularly the Rabbit Confit! Both Cindy and Dennis felt it was the best part of the evening.

Next came the Roasted Breast of Pheasant with Wild Greens and a Spicy Peanut Vinaigrette. This course was served with, yes, another 2 fingers of bourbon….this time it was Bakers Bourbon, noted for the flavors of toasted nuts, fruit, and vanilla with a silky texture.

I should tell you that the dinner took 4 hours, and the diners did eat large amounts of food, in case you were wondering!

When Course #3 was served, it was Red Deer Flank Steak with Venison Sausage, accompanied with Hoppin’ John, and Raspberry BBQ Sauce. The Knob Creek Bourbon was rich, sweet, woody, full-bodied, almost fruity and of course, two finger’s worth!

2 more to go!....The Forth course was Rack of Wild Boar, one of my favorite meats! It was served with Three Peppercorn Hominy Grits, Blackberry Molasses Gastrique. (Wondering about the word “gastrique”? That is a French term meaning to form a glaze by reduction. Gastrique is a thick sauce produced by a reduction of vinegar or wine, sugar, and usually fruit.) This course was accompanied by Basil Hayden Bourbon which is said to be spicy, peppery, with a hint of honey. It is light-bodied with a gentle bite. I’m not sure how any bourbon can be described as having a gentle bite! I would think by now the lining of their esophagi would be gone!

Alas, we come to the Fifth and Final Course. Chef Chris had prepared Pecan and Chocolate Cigars! He chose Bookers Bourbon as the final drink because it is intense with hints of fruit, tannins and tobacco.

Speaking of tobacco, there was a gentleman there who hand rolls excellent cigars and he brought one for each guest. Dennis, being a smart son-in-law, put his out before he got in my car.
Both Cindy and Dennis were very happy on the drive home. They enjoyed their celebration and loved every course. They discussed the different wild game, what they liked best, what they liked least, how the bourbon worked with the game. In a nutshell, they loved it all!

So, back to “gastrique”….You may prefer a blood orange gastrique, or maybe just a simple lemon gastrique, both excellent with seafood. But to me, the wild boar sounds wonderful with the Blackberry Molasses, so, here is a recipe for you.

Blackberry Molasses Gastrigue
1 cup fresh blackberries
1/2 cup sugar
1/2 cup sherry vinegar
1/3 cup fat-free, less-sodium chicken broth

To prepare, place berries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, vinegar, and broth; bring to a boil. Reduce heat, and simmer until reduced to 2/3 cup (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids. Drizzle on slices of Roasted Pork for an “almost” wild boar!

What would you serve with your Boar and Blackberry Molasses Gastrique? You could go with the simplicity of Mashed Potatoes, or maybe you want to go with Italian Polenta. How about good old Southern Cornbread Dressing? The richness of the meat with the sauce could definitely carry a starch. The chef served another typical Southern specialty, Grits. Great idea.

Hope you try a gastrique soon. With an arsenal of sauces perfected, you can make a perfect dinner!

By the way, my liquid refreshment was a Diet Coke from Sonic Drive-in. It was delicious!

Monday, July 19, 2010

If you were among the guests who attended the opening of the One Woman Show by painter Vicki Johnston, you not only saw her wonderful paintings, but you were fed well! Molly's Table, the restaurant owned by Donna Nagle in Paola, Kansas, just south of Greater Kansas City, is in a great old building, just a few doors off of the town square, was decked out with Johnston's paintings and Molly's desserts and Somerset Ridge's wines! Needless to say, a great time was had by all!
Vicki was present, looking beautiful as usual, dressed in black and white. Also present were the Somerset Ridge Painters, talking to the guests about the artist's work. Soon the restaurant was full of very happy people, enjoying the paintings, the food and the wine....great combination!

The one painting that everyone seemed to see as the "Star of the Show" was a 40" x 40" painting of a rooster with style and attitude! He doesn't have a name, so if you can send me a suggestion, I will forward it to Vicki. He deserves a name! send to

Iif you are looking for a fun place to have lunch, make it an outing to Paola, Kansas! Molly's Table will be there waiting for you. The paintings will be hanging for the next few weeks, before Molly's closes for 2 weeks for a much deserved vacation! When they reopen, who knows, maybe Vicki will have a few new pieces added to those hanging now! After all, as the day ended yesterday, there were 5 paintings that went to new homes!

Saturday, July 17, 2010

It has been another good day. Vicki Johnston's paintings are hanging at Molly's Table, ready for the big celebration on Sunday. Vicki's food paintings look perfect on the brick walls in Donna Nagle's restaurant in Paola, Kansas. There is one wall of vegetables such as asparagus, a garlic bulb. a pea pod and a tomato, all on black backgrounds. Another wall is all fruit. Gorgeous lemons that make you want to make lemonade; apples that look realistic enough that you want to reach out and grab one to insure the doctor stays away; a bowl of cherries that makes you sure life is......
                                             And wait until you see the paintings of cakes!
Remember, Sunday, 3 to 6 pm, Molly's Table,
117 South Pearl Street, Paola, KS. 
Lot's of desserts by Molly's,
wine by Somerset Ridge and
the paintings by Vicki Johnston!
Don't miss it!

Once the show was hanging, it was back to the studio to paint. I never picked up a paint brush! I have close to 60 hours on this current nightmare and I sat and stared at it. Studio mate, David Gross, tried to encourage me....that's what studio mates do. But the longer I looked at it, the more flaws I found. I wandered out to my car and took the long way home.

I fixed a treat for myself when I arrived home....a glass of Sangria!  Sangria is a traditional wine punch from Spain. I opened a bottle of Somerset Ridge's Buffalo Red, a semi-sweet red wine that is smooth and rich with bold flavors of cherry & plum with a spicy finish. Some sangrias have an extra kick with the addition of brandy, but I find I love it without that kick. That choice will be yours. Give this recipe a try. It is perfect for a summer evening!

Berry Peach Sangría
1 bottle Somerset Ridge Buffalo Red wine (about 3 cups)
1/2 cup orange juice, or juice of 2 large oranges
1/3 cup lemon juice, or juice of one large lemon
3 tablespoons brandy (optional)
1 cup raspberries, blackberries, fresh or frozen
2 peaches, quartered and sliced
12 ounces club soda ( I leave this out most of the time, but it is excellent with it)

In a 2 1/2 quart pitcher, stir together first 4 ingredients. Add berries and refrigerate 2-3 hours to allow flavors to mingle. About 1 hour before serving, add peaches. Add club soda to sangría just before serving. Pour into glasses filled with ice. Garnish with berries and fruit slices.

                                                                        4-6 Servings

Thursday, July 15, 2010

I hope to see many of you this Sunday!
There are many reasons I am so excited about this event,
#1....These paintings!
#2....This artist!
#3....The location!
#4....The Food and The Wine!

Sunday, July 11, 2010

So, how is your garden doing? We have had lots of rain, some good hot days, warm nights. By now, we are seeing lots of cucumbers, zucchini, carrots, etc. Within a short time, we will be scratching our heads, wondering what we are to do with our bumper crops! It is the same every year. Zucchini is particuarly abundant as the summer goes on. We fix it every way we can think of, and still there is more.
Here is a salad you might enjoy, it was one of Arch's favorites. He loved cucumbers! Arch has been on my mind a lot; we were married 12 years ago today, on July 11th.

Cucumber Hazelnut Salad
2 large cucumbers, seeded and diced
1 zucchini, thinly sliced
1 red onion, thinly sliced, separated
1 large clove garlic, minced
1 large carrot, grated
1 large avocado, diced
1 cup unflavored yogurt
3 ounces crumbled blue cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash Tabasco
1/2 cup roasted and chopped hazelnuts

Mix all vegetables together in a large bowl. Combine yogurt, cheese, salt and pepper, and Tabasco sauce. Toss with vegetables and garnish with roasted hazelnuts.

Did your Mom or Grandmother ever make Chow-Chow? It is a very old recipe, one for canning so you can enjoy your homegrown vegetables into the winter months. The vegetables need to be chopped, the size of the chop is up to you.


3 tablespoons pickling spice
2 tablespoons salt
4 cups water
4 medium red bell peppers, seeded and chopped
2 cups chopped onions
1 small cabbage, chopped
2 cups chopped green tomatoes
2 cups vinegar
1 cup sugar
1 jalapeno pepper, or more if you like it HOT!

Place water in pot with pickling spice and salt. Bring to a boil and continue to boil for 10 minutes. In a large pot, mix the remaining ingredients. Pour the spiced water through a strainer into the pot with the vegetables, vinegar, sugar, and hot pepper. Cook slowly for 35 to 40 minutes, stirring often. Taste and adjust seasoning, if needed. Store in sterile half-pint jars or refrigerate.
This is so good on a grilled hot dog! Not bad on beans! And delicious on a burger! Then this winter, fix a pot of Ham and Beans.

Do you have Sunday, July 18th circled on your calendar? That is the day Vicki Johnston's new paintings go on display at Molly's Table in Paola, Kansas, just 20 miles south of Kansas City.
The event will feature
the newest paintings of
Vicki Johnston
the desserts of
Molly's Table
and the wines of
Somerset Ridge Vineyard and Winery

Sunday, July 18th  3:00-6:00pm
Molly's Table
117 S Pearl
Paola, KS

Saturday, July 3, 2010

I can’t believe that in exactly 2 months, just 8 short weeks, we will be in the middle of Harvest at Somerset Ridge Vineyard and Winery. There is always much preparation, much planning to ensure that each harvest day goes smoothly, the grapes get picked and crushed, and in my case, all the “pickers” have a wonderful day. Preparing the vineyard for the events is in the capable hands of Dennis and Cindy, the owners; Dennis’ parents, Bob and Mae, who work very hard keeping the entire 40 acres looking picture perfect; and finally Kyle and the vineyard workers.

In recent years, it has been my job to submit menu ideas for each of the harvest weekends, working with Cindy to choose the perfect menu to be served on any one of the picking days, matching the food with the wine that is to be served, making sure the wine is from a previous harvest of the same grape that is going to be picked that particular day. For instance, on the day we are planning on picking the Traminette grape, I would prepare a traditional German menu that would go beautifully with our Oktoberfest Wine, made from the Traminette grape.
This year, I will have MAJOR help! No hints, yet, but stay tuned. I will tell you one thing, when harvest dates are released, make your reservation!

While we are on the subject of the vineyard, are you coming out this weekend to taste the new Citron, Somerset Ridge’s version of Lemoncello?

You absolutely MUST!

Painting this week has been both a challenge
and invigorating. I can guarantee you that no one, who knows my paintings, would walk in and point to one of my new paintings and say, “that's
Kay’s” .
Hell, I’m not even sure they are mine!  What a strange transformation!
This whole new thing may be over with these two paintings, then again, it may last for a while…..but I’m loving it.

I'm anxious to hear what the Judge thinks of them...his ideas are always a HOOT! Actually, what he sees when he looks at a painting is WILD!

Now, as for food…..

Have you tried Ball’s Freezer jars yet? Here is a recipe to take advantage of all the wonderful strawberries and is perfect for the freezer jars.

Balsamic Vinegar-Strawberry Jam
1 cup balsamic vinegar
4 cups crushed strawberries
1/2 cup honey
1 pkg Ball® Simple Creations® Freezer Jam Fruit Pectin (1.59 oz)
5 Plastic Ball® (8 oz) Freezer Jars

PLACE balsamic vinegar in a small saucepan. Cook over medium heat until reduced to 3/4 cup. Chill until cool.
MIX strawberries, honey and cooled balsamic vinegar in a large mixing bowl. Let stand for 10 minutes. Add pectin. Stir 3 minutes.
LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.

Strawberries and Balsamic vinegar are so good together. Here is a dessert using them together in a

Strawberry Tartlets

1/2 a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1/4 cup strawberry jam
1 teaspoon balsamic vinegar
1 cup large fresh strawberries, cut into quarters            
1/4 teaspoon cracked black pepper
Whipped cream or vanilla ice cream

Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Place the pastry squares onto a baking sheet. Beat the egg and water in a small bowl with a fork.
Stir the jam and vinegar in a medium bowl with a fork or whisk. Add the strawberries and black pepper and toss to coat. Spoon about 1/4 cup strawberry mixture in the center of each pastry square. Fold the pastry corners over the filling to the center and twist the points firmly to seal. Brush with the egg mixture.
Bake for 20 minutes or until the pastries are golden brown. Serve each with a spoonful or two of homemade Ricotta cheese! Ever heard the phrase "To Die For!"?

Finally, Let me take this opportunity to wish each and every one of you a Happy Fourth of July! On this day,remember what it has taken to make America the PROUD, STRONG, Much LOVED country that she is! Our INDEPENDENCE is our heritage! Protect it! Stand up for America!

Friday, July 2, 2010

Looking for fun entertainment this weekend? Take the short trip to Somerset Ridge and relax among the vines while enjoying great local live music and wine.
And we're excited to announce the release of our newest wine - Citron. Made in the tradition of the great Limoncellos of Italy, Citron is a delightful blend of wine, lemon and brandy.
This rich, refreshing and invigorating elixir is perfect for hot summer days. Be among the first to sample this unique new wine.
Live music begins at 11:15 on Saturday and 12:30 on Sunday. Enjoy the blues & jazz guitar of Alex Reynolds on Saturday, followed by flamenco guitarist Jared Stephenson. Then on Sunday the great jazz duo of Shannon Lipps and Steve Gray return. We'll have a great time!

I've been making Lemoncello for 5 years now, and never, NEVER have I made one that tastes this good! That little part of me, the Italian part, loves Citron! And what could be better on a hot muggy day! Come on out and sit a spell on the veranda. Enjoy the countryside and a bottle of chilled Citron. I will be nearby; make sure you say hello!

BIG ANNOUNCEMENT! Come be delighted by the new paintings by
Vicki Johnston                                           
Sunday, July 18th, 3 to 6pm
Molly's Table
117 S Pearl. Paola, KS
Art....Dessert....Wine    Please join us!

The recipe for today is from artist David Gross. After hearing about the world's greatest cookie, I asked David to bring his family's recipe. They are, indeed, excellent! I think I will make some for Vicki's show!

Beacon Hill Cookies
12 ounces semisweet chocolate chips (2 cups)
4 large egg whites
1 dash salt
1 cup sugar
1 teaspoon vanilla
1 teaspoon vinegar
1 1/2 cups chopped walnuts

1. Melt chocolate over hot, not boiling water. (Or 30 seconds on High in microwave, stir then another 30 seconds.)
2. Beat egg whites with a dash of salt until foamy. Gradually add sugar, beating well, then beat until stiff peaks form.
3. Beat in vanilla and vinegar. Fold in melted chocolate and nuts.
4. Drop by teaspoonfuls on well greased cookie sheet. Bake at 350 degrees F (180 degrees C) for 10+ minutes. Remove from pan immediately. Decorate with nuts if desired. (I asked David which type of walnut they used and he was pretty sure it was Black Walnuts....after all, he is from Missouri!)

Ponte Vecchio, Florence, Italy

Ponte Vecchio, Florence, Italy
oil painting by Kay Tucker

Somerset Autumn on Wea Creek

Somerset Autumn on Wea Creek
Oil Painting by Kay Tucker, Private Collection


oil painting by Kay Tucker

Kansas Storm

Kansas Storm
oil painting by Kay Tucker, Private Collection

Watercolor Collage

Watercolor Collage

Tempo al Tempo....All in Good Time

Tempo al Tempo....All in Good Time
48"x36" sculptural painting by Kay Tucker