I've been enjoying many of the food related blogs that are out there. I have posted links to many of them, and if you scroll down on any of those blogs, you will find links to their favorites! It just goes on and on! Anyway, I thought I would pick several to feature here, giving you an opportunity to check them out.
I have an assorted list for you....some cooking, some photography, a few on interior design. My favorites are those that discuss my favorite subjects while showing some wonderful photography.
I think the best of all of them is Smitten Kitchen, written and posted by Deb Perelman of New York City. Deb is a freelance writer and photographer, focusing much of her work on food. She has a tiny little son and a great way of telling a story. If you wish to check out Smitten Kitchen, go to  http://smittenkitchen.com/
Next I have to list Over a Tuscan Stove, written by my friend Judy Witts Francini of Tuscany. I've blogged about Judy many times. She is a friend, a wonderful culinary tour guide in Italy, and an amazing chef. go to www.divinacucina-blog.com/
There are quite a few professional blogs, posted by companies, that I truly enjoy. The two that I find most reliable and useful are Martha Stewart's,  www.TheMarthaBlog.com  and King Arthur's Flour
at kingarthurflour.com/blog Both of these blogs are great sources for recipes, research, as well as equipment, ingredients, etc. If I had to suddenly go back into a professional kitchen and declare myself as a particular type of chef, I'd have to say I was a baker. King Arthur has a team of bakers who spend their days answering questions, explaining techniques, offering advice. It is a very handy service.
Moving out of the kitchen and into the dining room, I love the blog called Once Upon a Plate. onceuponaplate.blogspot.com  Beautiful table settings, centerpieces and some fun recipes. I've always had a facination with antique dinnerware and silver. Mari writes about these things I love, but more importantly, her photographs are wonderful!
I find myself admiring these cooks who remember to take photographs while cooking. At my age, I'm doing my best to remember to add all of the ingredients! Don't get me started on aging! Or automobiles....but that is a story for another time.
Hope you enjoy the blogs!

Looks like it has been almost 2 weeks since my last posting.....I must be having a great time because time is certainly flying by! Actually, I spent those 2 weeks painting and cooking, preparing for the painting exchange party held at my house last night.

Today, I am the very proud owner of a JoAnne Carlton original oil painting! That is me, the short one on the back row, holding my new painting. Tomorrow I am going to have it framed so it will be hanging soon!
Each artist brought an appetizer or a dessert to add to the table....and we ate well! My job was to prepare two pots of soup. I decided to make 1)Beef Tortellini Soup and 2)Smoked Shrimp Soup. The beef turned out pretty darned good, but I am afraid to say the smoked shrimp was a disaster! I have made this soup many times, always with great success. As I served it last night, I kept wondering what in the world was wrong. Normally a rich creamy soup with a medium thick consistency, this batch was thin, a pathetic excuse for the real thing. As the guests were arriving, I finally shrugged my shoulders and prayed there would be enough of the beef soup to feed everyone.
It wasn't until today, as I was putting away the clean dishes and wine glasses, it hit me like a bolt out of the blue...........I didn't put in the boiled potatoes before I blended the soup! No wonder it was thin!
The original recipe came from Cricket's, an unusual "restaurant" in Spring Hill, Kansas. Cricket's is no longer open, but at one time, had a great business. She would open her home on weekends, prepare whatever she chose to serve, and her tables were packed at all times. She took reservations up to a year in advance! Her Smoked Shrimp Soup was a favorite of her customers.
I hope you try it....but be careful to use all of the ingredients!

Smoked Shrimp Soup
4 cups chicken broth
2 1/2 pounds peeled and diced potatoes
2 medium to large onions, diced
1 1/2 cups chopped celery
2 pounds Velveeta, diced
4 cups milk
1  16oz can stewed tomatoes, pureed
1 can Ro-tel tomatoes with peppers, pureed
1/2 bottle Wright's Liquid Smoke
1 1/2 pounds cooked and peeled salad shrimp

Cook potatoes, onions and celery in chicken broth until tender. Puree in blender until smooth. Pour into top of double boiler and combine with the Velveeta and whisk until melted. Stir in milk, tomatoes, Ro-tel, and liquid smoke. Pepper to taste. Simmer about 45 minutes.
Add shrimp and gently simmer an additional 10 minutes.
Serves 12

On Friday, October 22nd, I am hosting the Somerset Ridge Painters Annual Painting Exchange Party. My wonderful friends and fellow painters, along with their spouses and partners, help me celebrate our friendship and love of painting. Each of the painters does a painting that will be wrapped in plain brown paper and placed in a pile in the corner until after we eat, drink and be very merry!


My dining room table will be groaning from the weight of the platters of beautiful food! We Somerset Ridge painters adore good food and good wine, and we all chip in. I made 3 kinds of chili last year, but then we held the event in December when it was very cold. This year, I am thinking of Somerset Ridge French Braised Pork with Rosemary Cannellini Beans along with my Apple, Dried Cherry and Pecan Salad with Maple Vinaigrette. This is definitely an Autumn Feast.
Knowing the painters, they will fill in the meal with appetizers and desserts. When I say the table will be groaning….I mean it!
Later in the evening, the painters will each draw a number, securing their place in the drawing. All of the wrapped paintings will be moved to the center of the room and one by one, the painters will choose a secret painting from the pile. Number one will choose the painting, then unwrap it, showing the group her new possession! We plan on continuing this tradition until we each have a collection of paintings by our fellow painters.

I do have a problem….I haven’t started my painting yet. I have many photographs I’ve taken that I want to paint, but sometimes, getting started isn’t easy.

Now that I am thinking about the evening, I’m questioning my menu choice. Maybe I should do a huge Lasagna, or maybe we should go Mexican with a giant Tamale Pie. Oh my, more decisions! Whatever I choose, it has to be something that everyone, men and women, will enjoy, and it has to feed 25 people. Should I go German? Should I fix a big pot of Beef Goulash with Dumplings? Actually, that sounds pretty good! I think I just might have to see what Steve’s Meat Market is offering before I make my decision.

I just blogged about dumplings, so I won’t share the Beef Goulash recipe with you this time. Instead, I will give you several Tamale Pie recipes. It seems like everyone loves the Southwest flavors. My first experience with Tamale Pie was in 1968 in Bel Air, California. We took the kids to Disney Land right before Christmas. We stayed with my aunt and uncle in Bel Air. My aunt was a writer and newspaper reporter, and to tell you the truth, I’m not sure she knew how to cook. She knew how to make coffee and cocktails! Anyway, because of her job demands and lack of desire to cook, they had a lovely lady who cooked for them. She made one mean Tamale Pie, but unfortunately, I never got her recipe. But that first Tamale Pie has been the one I have tried to recreate.

Here is one using ground beef…...
1 1/2 pound hamburger
1 medium onion
2 cups stewed tomatoes
1 small can tomato sauce
2 cups whole kernel corn
1 cup sliced ripe olives
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chili powder
1 clove garlic, minced
1/4 cup green pepper, chopped
Topping:
1 1/2 cup milk
1/2 cup cornmeal
2 tablespoons butter
1 teaspoon salt
2 eggs, lightly beaten
1 cup shredded cheese

Brown hamburger and onion. Add tomatoes, sauce, corn, olives, green pepper and seasonings and cook for about 20 minutes. Pour into well greased 8 x 12 inch baking dish or large casserole. For Topping: Mix the milk, cornmeal, butter and salt; cook until thick. Add the eggs and cheese mix well and pour over meat mixture. Bake until top is browned at 350 degrees, about 45 minutes to 1 hour. Serves 6

Now for the Chicken version….
1 broiler fryer chicken, about 3 pounds, cut up
2 tablespoons olive oil
2 cups finely chopped onion
1 clove garlic crushed
1 can (14.5 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1/2 cup strong chicken broth
salt
1 1/2 tablespoons chili powder
1 teaspoon dried leaf oregano, crumbled
1 can (12 ounces) whole kernel corn with peppers
1/2 cup sliced black olives
2 cups yellow cornmeal
1 cup shredded Mexican cheese mixture

Preparation:

Wash chicken and pat dry. Heat oil in a Dutch oven; sauté onion and garlic until onion is tender.
Add chicken pieces, stewed tomatoes, tomato sauce, chicken broth and 1 scant teaspoon salt. Reduce heat; cover and simmer for 30 minutes, or until chicken is tender.
Remove from heat. Let stand until chicken is cool enough to handle. Remove meat from bones, keeping chicken in large pieces.
To liquid in Dutch oven, add chili powder and oregano. Boil, uncovered, until liquid is reduced to about 3 cups. Skim off excess fat. Stir in chicken pieces, corn, and sliced olives. Set aside.
In a medium saucepan over medium heat, combine cornmeal with 4 cups water and 1 teaspoon salt; bring to a boil, stirring constantly. Boil until thickened. Remove from heat; let stand for 5 minutes.
Line bottom and sides of a 13x9x2-inch baking pan with about half of the cornmeal mixture. Fill with chicken mixture. Spoon remaining cornmeal mixture around the edge. Sprinkle with shredded cheese. Bake at 375° for 30 minutes, or until bubbly in the center. serves 6.

I will tell you my aunt’s cook added green beans to her Tamale Pie, probably trying to get veggies into my aunt and uncle. There are many recipes that include a can of Pinto Beans. Just rinse and drain the beans and add to them when you add the corn.

Darn, now I need some Mexican food!

When I was a little girl in Columbia, Missouri, my best friend, Carolyn Jackson, used to invite me over after school. Carolyn’s family had a cook named Maggie, who kept their home smelling of spices. My favorite time of year to go to Carolyn’s was autumn. Maggie made dozens of quart jars of her famous Apple Butter. There, sitting on the stove top, bubbling away in a big heavy kettle, was the thick, golden brown, cinnamon laced apple butter just waiting for us to come popping into the kitchen. Maggie would take a big wooden spoon and after stirring twice, would slather a piece of her warm homemade bread (just keeps getting better and better, doesn’t it?) with her spicy treasure. She would have us sit down on the back porch, where she would place 2 big glasses of cold milk and a plate of the bread with apple butter on the porch between us. Trust me when I say every time I see an apple, I think of Maggie’s Apple Butter. Ah-h-h, to be 9 years old again!

Today, the process of making apple butter isn’t as time consuming as it used to be. Maggie had to stay close to the stove to stir her heavenly mixture frequently, or it would stick and burn. Now, we only have to fill the slow cooker with the chunks of apples, add the rest of the ingredients, place the lid on top, set temperature on “low” and go to bed for a peaceful night’s sleep. The next morning, you wake up to the aroma of apples and cinnamon! Now, if only Maggie lived with you, you could also smell the freshly baked bread.

Slow Cooker Apple Butter
12 c. apples, peeled, cored and sliced
6 c. sugar or 6 packets Sweet and Low
6 tsp. cinnamon
1 1/2 tsp. ground cloves

Put all the above in crock pot. Cover and cook on high 6-7 hours. Uncover and cook 1 to 1 1/2 hours, stirring occasionally until thick.

NOTE: This is coarser than most apple butter but better than most. Jonathan apples make the best flavored butter.

While we are on the subject of apples, my Mom’s Apple Raisin Cookies were always wonderful. In fact, my 2 favorite cookies have always been her Sugar Cookies and these Apple Raisin Cookies.

RAISIN APPLE COOKIES

1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
3/4 c. soft butter
1 c. brown sugar
1 tbsp. water
1 c. diced raw apples
1 1/2 c. rolled oats
1/2 tsp. soda
1 tsp. cinnamon
1 egg
1/2 c. raisins

Sift together flour, baking powder, soda, salt, and spices into mixing bowl. Add butter, sugar, egg, and water. Beat until smooth, about 2 minutes. Fold in apples, rolled oats, and raisins.
Drop by teaspoonfuls onto cookie sheet. Bake at 375 degrees for 12-15 minutes.



Hope you have lots of apples this fall, they are crunchy and delicious! And if you are in the Kansas City area, drive south on 69 highway to Louisburg, Kansas. There, just west on highway 68, you will find the Louisburg Cider Mill http://www.louisburgcidermill.com/

Check out their web page and event calendar. Once you are there, you are just a few minutes away from Somerset Ridge Vineyard and Winery! http://www.somersetridge.com/

Please come and check us out….sit out on the veranda with a bottle of chilled wine, and if you bring along a picnic lunch, you can sit there and spend the afternoon in total comfort and relaxation. If you don’t want to bring a lunch, Cindy has wonderful hummus, pita chips, buffalo and elk sausages and Christopher Elbow Chocolates available in the tasting room. And you don’t want to miss the live jazz on the veranda!

Could we be heading for an Indian Summer?

You can tell cooler weather is approaching. Even though our days are still in the upper 70s to mid 80s, the nights are down in the 40s and 50s. It is truly wonderful….beautiful blue skies, clear as a bell. Today at the garden center, I had a discussion with one of their employees, about Indian summers. True Indian Summer is a period of abnormally warm weather following the first killing freeze of autumn. A killing freeze occurs when the overnight temperature reaches 28 degrees of cold…and may or may not occur with frost. Indian Summer typically occurs in mid to late autumn and can occur more than once. So, if we get down to 28 degrees or below one night, and then the warm weather returns, we will have ourselves an Indian summer! I personally am wishing for one.


Cooking during such weather is so much fun, as our cool evenings are perfect for those wonderful one pot meals that are popular here in the Midwest. Today I had an email from one of my fellow high school class members (Wyandotte High School, 1959, Kansas City, KS). Pat asked me if I had a recipe for Chicken and Dumplings that had very “eggy” dumplings. I have replied to her email, asking what type of dumpling her mom used to make. I haven’t heard back yet, but I figured a blog on dumplings might be timely.

There are many types of dumplings from around the world. Polish Pierogi,  Chinese Pot Stickers, Italian Gnocchi, and German Spaetzle, just to name a few. Seeing as how America is one big melting pot, you can find restaurants that feature these dumplings, and there are millions of recipes for them; but this blog is about good old American Chicken and Dumplings……

My favorite dumpling is the fluffy, light as a feather, pillow type dumpling. Pat’s favorite is the eggy type, which I can only assume are the rolled type, very much like squares of egg noodles. Cut into squares and dropped into the simmering chicken broth, the flour thickens the broth around the chicken and dumplings. So, here, just for Pat and you, are several recipes. Give them a try, then let me know which type you prefer.

Chicken and Dumplings

Ingredients
2 whole chickens (3 to 5 pounds each)
Butter, at room temperature
Salt and freshly ground black pepper
Broth:
Bones and juices from chicken
1/2 yellow onion, diced
1-ounce celery salt
1-ounce granulated onion
1-ounce granulated garlic
1-ounce black pepper
Water, to cover
Dumplings:
4 eggs, lightly beaten
1/2 pound unsalted butter
2 cups all-purpose flour
Roux:
1 1/2 pounds unsalted butter
1 1/2 cups all-purpose flour

Directions
For the chicken:
Preheat the oven to 350 degrees F.
Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste. Arrange the chickens in a roasting pan and put in the oven. Roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn't touch bone), about 55 minutes. Once the chickens are cooked remove them to a cutting board. When cool enough to handle, remove the meat from the bones. Reserve the bones to use for the stock. Set the meat aside until ready to use.
For the broth:
Combine all the ingredients in a large pot over medium heat. Bring to a boil, then drain and reserve the broth.
For the dumplings:
In a medium bowl, add all the ingredients and combine well. Form into a ball and transfer to a floured surface. Roll the dough out to a thickness of 1/4-inch, and then cut into 1-inch squares.
For the roux:
Melt the butter over low heat in a heavy bottomed pot. Add the flour, whisking continuously, until it thickens and becomes an almond color.
Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth.
Reduce the heat to a simmer and cook for 35 minutes while stirring frequently. Transfer the chicken and dumplings to a serving bowl and serve.

Next, is the recipe for my favorite type. You use the same Chicken and Broth and Roux ingredients and directions from above, but this time you add spoonfuls of the following dough directly into the simmering broth along with the chicken and roux.

Classic Dumplings
 1/4 pound unsalted butter
 1/2 cup minced onions
 2 teaspoons baking powder
 1/4 teaspoon rubbed sage
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 2 1/2 cups all-purpose flour
 4 eggs
1/2 cup milk

Melt butter in medium saucepan over low heat. Add minced onions. Cook onions for approximately 2 minutes until tender. Do not brown. Remove from heat. Combine all dry ingredients in a small bowl. Mix dry ingredients with butter and onions in saucepan. In a separate bowl, combine eggs and milk, beating slightly. Add eggs and milk to flour mixture in saucepan. Mix so it achieves the consistency of mashed potatoes. To cook, drop by the teaspoon into the pot of simmering broth. Cover and Simmer until dumplings are cooked, about 4 to 6 minutes.

Don’t forget that box of Bisquick! On the box is a recipe for a 2 ingredient dumpling. Maybe that is right up your alley.

No matter which type of dumpling you like, Chicken and Dumplings can add the perfect touch to an Indian Summer evening. Enjoy!

Did you all think I had forgotten about my blog? I haven't, I've just been occupied. I have finished a large floral painting for tomorrow's event at Rosehill ART IN THE COURTYARD. The email invitation said...."Greetings! Meet the Masters... this Saturday, October 9th it's ART IN THE COURTYARD from 10-4pm. Rosehill's spacious courtyard is the perfect backfrop for our guest local artists to show off their work. Color, texture, line... they use it all to dramatic effect in their paintings. They are definitely masters of their craft. This is your chance to view and purchase that one of a kind piece of art you've been looking for.
We are proud to host this cultural event at the Garden Center, so rain or shine, the show will go on!"

Rosehill Gardens
311 East 135th Street
Kansas City, MO (Martin City area)
64145

so, please join us.........!

Last night, we (David, Claud and I) went to the opening of the new show at ARTichokes. I absolutely loved the work of Mark Mohr! If you have an opportunity to drop by the gallery, make sure you look up Mark's paintings....they are wonderful!
Before going to ARTichokes, I fed the guys big bowls of chili. There was some burping and belching from the back seat on our way.....I began to wonder if I had been the cause of intestinal distress! But alas, all was well!
Do you use a recipe for your chili? I've always just started adding things to the pot, tastings, adjusting, adding, tasting....and so forth. The only problem with that method is, sometimes you can keep adding and adjusting until you have a huge pot of chili! 
Back in January this year, Bon Appetit had a blog asking readers to send in their secret ingredients they use in their own chili. Among the responses were these:

Pickle juice  (I can see where this might be pretty good!)
Mexican chocolate
Vinegar and a pinch of nutmeg
A puree of chipotle pepper, onion and carrot
Coffee slurry
Chorizo sausage with a mixture of ground pork and ground beef...spices like oregano, paprika, chiles, jalapenos (I do add chorizo to my chili)
Butternut squash and Ancho chilies
Don't spare the chili powder and the cumin. Use a mix of both ground beef and cubed chuck steak.
Ground elk, venison, Italian sausage, tomatoes and peppers frozen from the summer garden, onion, garlic, cayenne, the three C's -cumin, coriander, and cilantro, dark red beans, black beans, pinto beans, and butter beans, tomato paste, a small can of spicy V-8, a dash of cinnamon
Good steak, Guinness beer, jalapenos, chipotle and ancho chiles, Penzeys medium and hot chili powder, slow cook time and LOVE  (Penzey's is a great source for spices. go to http://www.penzeys.com/ )
Beer! In the chili and with the chili
Grassfed/finished beef if it's not a vegetarian chili, dash of cinnamon, and as much fresh ingredients that are organic that I can get!
Homemade chili powder (toasting and grinding dried chiles & cumin seeds), and good Mexican oregano
No beans. Three types of chilies. Cook it low and slow. Add chocolate that the end to round it all out
A can of anchovies, or fish sauce if I am out of anchovies (IN CHILI?!?!)
Stewed tomatoes, tomato paste and a good old fashion chili brick along with your fave meat and spices
(okay, I had to look up Chili Brick. It is a chunk of packaged, commercially made chili that you add water to.....your guess is as good as mine!)
The stock has red wine, beef stock and lots of tomatoes
Dark beer; unsweetened baker's chocolate
A stick of cinnamon. Let it simmer with your chili.
Beans, peanut butter and cocoa
Corn and fresh coriander

Here is a Bon Appetit recipe for chili. It is a good, solid, down the middle of the road chili. Play with it, make it your own. And if you add anchovies....let me know how it comes out!
Halftime Chili

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the magazine's 50th anniversary. Recipe by Richard Snyder, Santa Monica, California

Makes 8 to 10 servings
2 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 pounds ground chuck
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can low-salt chicken broth
1 12-ounce bottle beer
1 6-ounce can tomato paste
1 15- to 16-ounce can prepared chili beans

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. DO AHEAD Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.

Tums, anyone?

Not about Food, not about Painting............

This particular posting is way off my usual route. I received this poem today from a high school class mate (Wyandotte High School, Class of 1959). It seems to me this poem needs to be passed along, so here it is.
A POEM WORTH READING

~ Author unknown ~

He was getting old and paunchy
And his hair was falling fast,
And he sat around the Legion,
Telling stories of the past.

Of a war that he once fought in
And the deeds that he had done,
In his exploits with his buddies;
They were heroes, every one.

And 'tho sometimes to his neighbors
His tales became a joke,
All his buddies listened quietly
For they knew whereof he spoke.

But we'll hear his tales no longer,
For old Bob has passed away,
And the world's a little poorer
For a Soldier died today.

He won't be mourned by many,
Just his children and his wife.
For he lived an ordinary,
Very quiet sort of life.

He held a job and raised a family,
Going quietly on his way;
And the world won't note his passing,
Though a Soldier died today.

When politicians leave this earth,
Their bodies lie in state.
While thousands note their passing,
And proclaim that they were great.

Papers tell of their life stories
From the time that they were young.
But the passing of a Soldier
Goes unnoticed, and unsung.

Is the greatest contribution
To the welfare of our land,
Someone who breaks his promise
And cons his fellow man?

Or the ordinary fellow
Who in times of war and strife,
Goes off to serve his country
And offers up his life?

The politician’s stipend
And the style in which he lives,
Are often disproportionate,
To the service that he gives.

While the ordinary Soldier,
Who offered up his all,
Is paid off with a medal
And perhaps a pension, though small.

It is not the politicians
With their compromise and ploys,
Who won for us the freedom
That our country now enjoys.

Should you find yourself in danger,
With your enemies at hand,
Would you really want some cop-out,
With his ever waffling stand?

Or would you want a Soldier--
His home, his country, his kin,
Just a common Soldier,
Who would fight until the end?

He was just a common Soldier,
And his ranks are growing thin,
But his presence should remind us
We may need his like again.

For when countries are in conflict,
We find the Soldier's part,
Is to clean up all the troubles
That the politicians start.

If we cannot do him honor
While he's here to hear the praise,
Then at least let's give him homage
At the ending of his days.

Perhaps just a simple headline
In the paper that might say:
"OUR COUNTRY IS IN MOURNING,
A SOLDIER DIED TODAY."

Patriotism – Pass it on!
YOU can make a difference for our country; it seems our politicians can only screw it up.

Color, Color and More Color!

It happened, and we were ready!  It took all of us to pull it together, working long hours, while in some cases, still working on paintings.  But, at the end of the day, the gallery looked beautiful, the food was pretty darned good and the art was looking great!

I have to tell you, the gallery looked beautiful because of Jacquie Davis. She worked for 3 days, scrubbing, polishing, shining, while we were busy at our easels! She was on top of a 10 foot tall ladder pulling down worn awnings; she was on her hands and knees with a scrub brush in her hand. There wasn't an inch of the gallery she did not work on, inside or out.
Jacquie is not one of the artists at For Art'sake, but her husband, Claud, is.  Claud and Jacquie also invited me to spend the night in their guest room so I didn't have to drive home, which I greatly appreciated! I discovered by 10pm, it hurt to stand, sit, lie down, cough, move in general; my bones ached, my head hurt, and I still haven't figured out why.

The North Gallery was filled with paintings by David Gross, Claud Davis, Cher Ulrich and myself. The jewelry was by 5 or 6 jewelry artists, including Amy Thomas of Bonner Springs. There was pottery, fiber art, and metal sculptures. With sparkling clean windows and new lighting above them, our front windows were very interesting.

In the South Gallery, our guests found the paintings of David Robey, and the lamps of Dale Langner and a large table covered with Somerset Ridge Wine and platters of food. Scattered about the gallery were tables and chairs for our guests to enjoy as they visited.

The show will continue to hang for at least 30 days. I will keep you posted as to the future shows at For Art'sake Gallery and Artist's Co-Op Studios.

Thank you to everyone who dropped by, I can't tell you what it means to us. Please return soon!

If you missed our opening celebration, please join us anytime. We are located on the west side of the town square at 10 S Silver in beautiful little Paola, Kansas. It is just 25 miles south of Kansas City!



some of the Somerset Ridge Painters on hand to join in on the celebration
l to r: Vicki Johnston, Kristin Goering, me, Maria Johnson and Audrey Benskin



Now, on to other business....I heard a rumor that the first lady was trying to start a movement against butter. Need I say more? You have read my recipes! Butter is a necessity! So, I decided to share a blog by David Lebovitz. Go to http://www.davidlebovitz.com/2010/09/how-to-make-irish-butter/

Hope you enjoy it!

Spice it up!

One thing I truly enjoy about pulling a show together for a gallery, after the paintings are hung, is planning the food. A gallery, worth its salt, serves great food and wonderful wine on opening night at the Artist’s Reception. It should be a celebration! It should be creative, a feast for the eyes! Being the “Foodie” that I am, I am always on the lookout for new, fun appetizer recipes for just such occasions.


Most galleries serve big bowls of pretzels, chips, etc. with an occasional cheese tray from Sam’s or Costco. Here at For Art’sake, we are all “Foodies” and love to cook. Well, maybe not David and Claud, but they do love to eat! So, we plan a great array of party food for our events.

The secret is to have food that can be picked up and eaten in one bite. That way there isn’t a problem with used plates and forks lying around the pieces of art! So, we have been talking finger foods for days now.

The menu will come together as the food is brought in from our collective kitchens. You all know how plans can change as the day progresses? Well, that can happen to a menu also.

It sounds like there will be some Oriental, maybe a little Mexican, some German and of course, Italian.

While thinking about the recipes I might use, I decided I should share some of them with you. After all, you “Foodies” hang in there with me when I go on and on about the vineyard and painting. You deserve recipes for your patience.

The “usual” cocktail buffet table includes Deviled Eggs, Meatballs, and something with shrimp or crab. It is usually a shrimp or crab dip. Boring!  I like to shake it up a bit......there is no reason to always serve the same old thing!

The first recipe is from Master Cook and it is called

Buffalo Style Deviled Eggs

12 Eggs, at least 1 week old (they peel easier!)
1/2 cup blue cheese, crumbled
1/4 cup mayonnaise
1 tablespoon parsley, minced
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery salt
2 ribs celery, finely diced

Hard cook eggs. Cool, shell, then cut in half to make 24 shells. Mash yokes and mix well all other iingredients, except diced celery. Spoon or pipe the yoke mixture back into shells. Garnish with diced celery.

Next is a meatball recipe from the National Pork Producers Council. Italian meatballs are spectacular, but every now and then, you just want something a little different.

Pork and Apple Meatballs
1 pound ground pork
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon pepper
1/2 cup shredded pared apple
1/4 cup soft rye bread crumbs
1/4 cup chopped walnuts
1/2 cup water
1/2 cup apple jelly

Sprinkle salt, cinnamon and pepper over pork; add apples, bread crumbs and walnuts. Mix lightly but thoroughly.

Shape mixture into 40 balls (1 scant tablespoon each). Brown balls (half at a time) in large frying pan. Pour off drippings. Add water, cover tightly and cook slowly 15 minutes. Remove balls to warm chafing dish. Stir apple jelly into cooking liquid and cook until melted. Pour sauce over meatballs.

Now, for the Crab recipe. This one is Oriental, served with a great Plum Sauce.

Crab Spring Rolls with Plum Dipping Sauce
3/4 cup cooked crab meat, flaked
1/2 cup cabbage, minced
1/3 cup cooked green beans, chopped
1/3 cup raw bean sprouts, chopped
2 tablespoons canned bamboo shoots, chopped
1 teaspoon pickled ginger, minced (1 to 2 teaspoons)
1 tablespoon green onion, chopped
2 tablespoons grated carrot
1 teaspoon cilantro, chopped (1 to 2 teaspoons)
Spring roll (Lumpia*) wrappers

Plum Dipping Sauce
2 tablespoons plum jelly
1 teaspoon soy sauce
2 teaspoons rice vinegar

In a medium bowl, combine all ingredients and mix well. Put 3 tablespoons of filling on front section of the spring roll wrapper. Form the filling into approximately a 3-inch by 1 1/2-inch mound. Fold one end of the wrapper over the filling. Next, fold the 2 sides toward the middle, then roll the wrapper up and place seam side down on a platter. At this point, the spring rolls may be sliced in half and served on a garnished plate with the dipping sauce, or they may be left whole and fried in hot oil, my preference.

Plum Dipping Sauce Instructions:
Combine ingredients and gently heat until jelly is melted. Serve warm. Makes approximately 1/4 cup.
I usually triple this part of the recipe. I love lots of Plum Sauce!


Now, mind you, if you are coming to the Artist’s Reception on Saturday evening, no matter how well I plan, I can’t guarantee these particular menu items will actually be there. But there will be food!
The Color, Color and more Color Show will be this Saturday evening, 9/18 from 6 to 8pm.
For Art'sake Gallery,  10 South Silver, Paola, Kansas.

I was just thinking back on the time when I used to post a new blog, almost every day. I wonder how I had that much free time! Now, I have to really work at finding a few hours so I can write a new posting once a week! There is a reason for my shortage of time, and only one reason and it is spelled PAINTING!

David Gross in studio

When I decided it was time to either give up painting or paint until I learned the things I needed to learn,  I chose painting. I searched for a studio and found one in Paola, Kansas, of all places. The small town atmosphere, the quaint town square, the great rent prices (!) all helped me make my choice. But the truth of the matter is this....David Gross and Claud Davis are the reason I am there.  These two gentlemen are my studio mates. We paint together, in our studio, 7 days a week, rain or shine. I have discovered this decision to join them has been one of the top 3 choices of my life. I can't put a value on what I have learned from each of them. David is an amazing painter who is an experienced teacher.  After a week or so, he figured me out; It seems I need to be "shown how to" because his terminology is so different than mine. I couldn't figure out what he was asking me to do! Once that was figured out, we became good friends and my painting has changed dramatically.

Claud working on painting

Claud, on the other hand, is not a teacher, but he is a painter! Standing a few feet away, I can watch Claud working on incredible paintings...UPSIDE DOWN! He doesn't sit when he paints. He stands before his easel for hours at a time, working on the most detailed paintings you can imagine. His attitude and work ethic is truly inspiring.

Okay, enough about how I spend my time.

Now I want to extend a personal invitation to you. David, Claud and I are having a group show along with several of our fellow co-op members. Our opening party is this Saturday evening at For Art'sake at 10 South Silver, on the town square in Paola, Kansas, from 6 to 9 pm. Please join us for our celebration and the unveiling of our latest paintings.

 I am anxious to show you Ponte Vecchio and my just completed Somerset Autumn on Wea Creek. And for fun...a few abstracts.

Hope to see you there!

Setting up for a day of painting

Today was a great day! I arranged for Claud Davis and David Gross to join me at the vineyard to spend the day painting. We set up our easels under the tent that was up for the harvest event on Sunday, and spent the day talking to Somerset Ridge Winery visitors and painting. We had decided to each paint a winery/grape painting, just to keep with the theme of the day. When I saw Claud"s and David's paintings, I decided to do a landscape of the creek that I love and wanders through Somerset, Wea Creek. When you have painters such as Mr. Davis and Mr. Gross, you try to avoid painting something that people will compare to theirs! I'm no dummy!

Anyway, we were there from 11:00am to 5:00pm and it was a day rich with fun, laughter, great conversation and some pretty spectacular painting! Claud and I each unveiled our most recently finished paintings; his "Yvonne's Forest", a glorious large painting of a field of vibrant deep pink Asters, and my "Ponte Vecchio", which is hardly a secret by now!

left to right: me, Claud Davis and David Gross

As you can tell by the photos, we concentrated on painting....... some of the time. We loved chatting with the people and saw some old friends.
Claud finished his painting of the grapes just as the winery was closing. I will photograph it tomorrow and post it soon. You won't believe it!

Tuscan Grape Bread and a painting, Apples and Pears, by Vicki Johnston

Before we left the vineyard, we picked several pounds of Norton grapes. I just baked a Tuscan Grape Bread to share at the vineyard tomorrow. It is two layers of bread dough with a layer of wine grapes (seeds and all!) and walnuts baked in the middle. There are more grapes on top, sprinkled with sugar and drizzled with honey and baked to a golden brown.
Here is Judy Francini's recipe. If you can't find wine grapes, I would not substitute table grapes. Try fresh blueberries instead.

Schiacciata con l’Uva Tuscan Grape bread

1/4 cup olive oil
1 rosemary branch
2 lbs red wine grapes, Concord grapes or blueberries
1 lb flour
1 cake fresh yeast
1/2 cup sugar
honey
Preheat oven to 350 degrees.

• Heat rosemary branch in olive oil. Remove rosemary.
• Dissolve yeast in 1 cup warm water.
• Place flour in a large bowl and add the yeast mixture. Stir to mix. Add the rosemary-scented oil and 4 Tbs. sugar.
• Knead dough until smooth.
• Place in greased bowl.
• Cover and let rise until doubled.
• Divide dough in half. Roll out into a thin rectangle.
• Place on greased cookie sheet.
• Top with 1/2 of the grapes.
• Sprinkle with sugar and drizzle with oil.
• Cover with other half of dough, rolled out as before. Seal edges by folding bottom edge over top.
• Press down on dough to crush grapes.
• Cover top with remaining grapes.
• Crush these too, to release juices.
• Sprinkle with sugar and drizzle with honey.

Bake at 350 degrees until golden. Baste, if possible, with any juices.

Read more from Judy, straight from Tuscany: http://divinacucina.blogspot.com/

Life is good....busy, but good. At least half of all the grapes have been picked, therefore, we are half way through harvest! Yeah! This last weekend over 3 tons of grapes were picked and crushed. That means we are now moving on to the red varietals.

At the studio, I have finally, at long last, completed Ponte Vecchio! It should be dry and ready to hang at the vineyard this weekend. I have invited David Gross and Claud Davis  to join me for painting in the vineyard. We will set up our easels and each work on a painting during the winery hours both Saturday and Sunday. We are also going to each bring a completed painting to hang for the weekend. I have seen the paintings by David and Claud, and you are in for a treat! So, please join us.....come sit on the veranda with a chilled bottle of crisp Chardonel or Oktoberfest wine, while enjoying some of Chef Kamal's Hummus and Pita Chips. There will be live music both afternoons. AND,  It is going to be in the upper 70s, temperature wise! See....it's true...Life is definitely good!

On Friday evening, the Crossroads Art District will be hosting the First Friday's gallery tours. I have a very special friend showing at the Leedy Voulkos Gallery http://www.leedy-voulkos.com/. Kristin Goering's paintings are always as fun and as vivacious as Kristin is herself! Also showing in the Crossroads area is Anne Garney. Landscape Paintings by Anne will be at The b Gallery. I am looking forward to visiting with both of these artists and seeing their latest work!

Things will be changing at For Art'sake in the next week or so. Our next show opens on September 18th with a fun Artist's Reception with plenty of wine and food starting at 6:00pm. The theme of the show is Color, Color and More Color, and trust me, there will be lots of it! Please join us for the evening.  For Art'sake is located at 10 South Silver, right on the square in Paola, Kansas. I bet the paintings David Gross, Claud Davis and I work on this weekend at the vineyard, will be a part of the show!

Italian Harvest Grape Pie
We will be the picking the first of the red grapes during this weekend's harvest . To celebrate, I am going to be baking Tuscan Wine Grape Pie  - Schiacciata con l'Uva. One of the nicest things about autumn in Tuscany is Schiacciata con l'Uva, an astonishingly rich, sinfully juicy wine grape pie whose country roots are clearly revealed by the dough and the crunchiness of the grape seeds. I use the recipe from my friend, Judy Witts Francini. You need wine grapes for authentic Schiacciata con l'Uva, and those I have! I think maybe I'll make enough to have some  at the winery on Sunday! You had better come to the winery!

It's Harvest Time at the Vineyard!

Harvest weekend number one is over at Somerset Ridge Vineyard and Winery! A crew of 65 volunteer pickers were greeted by Cindy and Dennis Reynolds at the winery early Sunday morning before heading into the vines. 

The crew harvested the Chardonel grapes first, which is a white wine grape that produces a high quality wine with varietal character. Chardonel is distinguished by its superior wine quality combined with high productivity and cold hardiness superior to its acclaimed parent, 'Chardonnay'. Next the crew moved into the Traminette vines. Traminette is a late mid-season white wine grape which produces wine with pronounced varietal character likened to one of its parents, 'Gewürztraminer'. Traminette is distinguished by its superior wine quality combined with good productivity, partial resistance to several fungal diseases, and cold hardiness superior to its acclaimed parent, 'Gewürztraminer'
All of this is bound to be more information than you wanted!

Dennis and his crew of 4 "cellar rats" worked until very late in the evening, crushing and pressing the day's harvest, resulting in tanks full of fresh juice!

Dennis told the guest harvesters to watch for 2010 Chardonel which will be on the shelves next year and to remember they helped picked the grapes!

Lunch is served

One of the events our pickers enjoy is our Gourmet Harvest Lunch complete with wine! I have been the chief cook and bottle washer at the vineyard for the last 8 years. This year, I have the help from Donna Nagle and her delightful helpers at Molly's Table . Using the traditional recipes of Somerset Ridge, Donna is making it possible for this old lady to retire, maybe! The lunch was a refreshing menu of Greek Salad, Grilled Chicken Skewers, Dolmas, Pita Bread, fresh Tomatoes from the Somerset Ridge organic garden, and for dessert, Koularakia, a Greek Cookie. The wine Cindy and Dennis served was Flyboy Red and a Traminette wine, Oktoberfest.

Harvest will continue over the next several weeks, but the Winery Tasting Room is open Wednesday through Saturday, 11am to 5 pm. On Sunday, the hours are 12 noon to 5pm. 

 Fall is a wonderful time to visit  Somerset Ridge Vineyard and Winery. Please drive out to visit us! Somerset Ridge Vineyard and Winery

Ponte Vecchio, Florence, Italy

Ponte Vecchio, an oil painting , 30" x 40",
from an original photograph taken by
Betsy and Ben Nanson

I am actually pleased with my latest painting, and believe me, that is rare. I normally stand back and look at a painting and immediately feel I should have done this, I should not have done that…..blah, blah, blah. Mind you, I am not saying I think Ponte Vecchio is perfect, or even good, (Okay, so I do think it is good, but don't tell anyone I said that!) I am saying I am happy with the piece because I have learned so much by painting it. It does not photograph well under the lighting in the studio, but I am posting it anyway

I am usually a pretty fast painter, never more than 5 or 6 hours on a canvas. Can you imagine my surprise at realizing I spent over 80 hours painting Vecchio! Of course, I had an angel on one shoulder and the devil on the other….both named David Gross. David and I share studio space at For Art’sake in Paola, Kansas. He is literally 10 feet away. I would be painting, or more accurately, pondering my painting, when I would hear this voice over my shoulder saying “Want to know what I think?” You simply do not turn down advice, observations, views, sarcastic remarks, etc., from a nationally know and highly respected master painter! “YES, David, tell me!”

With David’s knowledge always available, easily accessible, and generously given, I have found I have learned respect for the process of painting and an immeasurable respect for the influence it has on the finished painting. David has taught me one simple brush stroke can change an entie painting.

I am in the final stages of my painting. I had never glazed more than 2 paintings in my life and Vecchio was begging to be glazed. The bridge stretches over the Arno River in Florence, Italy. Built right on the bridge are shops, originally built for the gold and silver merchants. The colors are amazing, and these wonderful buildings with red tile rooftops reflect in the water below. It is that water, the Arno, that I wanted to glaze to give the river depth. This glazing process takes a while to dry, and each application must be completely dry before the next layer can be applied. So, that is where I am now, sitting and pondering my painting....willing it to dry quickly!

During the time I have been working on Vecchio, David was working feverishly on a show that opened August 6th at the Hilliard Gallery in Kansas City. I spent hours watching him create beautifully executed paintings. It was an experience to see him work with composition and color, and the brush work! Like a child, I wanted to try everything I was learning! I would move over to my easel, and there it was, Vecchio, waiting for me…..again, still….I was sure would it would never be done! Yes, I am still working on it, but it is getting so close. I am pleased, and I am looking forward to starting my next painting. I'm thinking another view of Lago di Como is in my future.

Okay, all of this talk about Italy has me hungry!
The heirloom tomatoes at the vineyard are going crazy.  I'm thinking maybe 21 plants might be borderline extreme tomato growing for a little organic garden, but what the hell, we've got tomatoes!
Here is a simple recipe to take advantage of this summer's crop. Hope you enjoy it!

Pomodori Ripieni     serves 6
6 round, ripe tomatoes
1/2 cup uncooked rice-I use arborio
1 clove garlic, minced
2 tablespoons chopped basil
salt
2 tablespoons grated parmigiano-reggiano
extra-virgin olive oil

1. Preheat oven to 350 degrees. Cut off the top 1/3 of the tomatoes and save. Scoop out the seeds and pulp, chop and put in a bowl. Add the rice, garlic, basil, parmigiano-reggiano and season with salt. Moisten with a little olive oil. Fill the tomatoes 2/3 full with the rice mixture and put top back on. Place stuffed tomatoes in a baking dish and pour in 1/2 cup water. Cover with foil and bake for half an hour. Remove foil and bake for 15 minutes more or until, rice is done. Serves: 6 as a side dish

2. This is great right out of the oven or at room temperature.

This last Friday night, while attending the David Gross show at the Hilliard Gallery, our group went to Extra Virgin, a Michael Smith restaurant here in Kansas City. One of the appetizer menu items served were chickpea fingers. They did not resemble the Panella I learned to love while in Sicily. Where Michael’s were thick and pale in color, the Sicilian panella are thin, crispy and golden brown!

Panella (also spelled panelle and panelli) is a Sicilian savory fritter made with a finely-ground flour from ceci or chickpeas. Sold at street stands and street markets in Palermo, fried panella are eaten as is, or multiple slices are piled in a sesame roll and enjoyed as a sandwich. Panella are crisp on the outside and tender on the inside. Serve panella as a snack or as a side dish similar to polenta crostini. Sometimes we were served a little warm tomato sauce on the side for dipping the Panella.

It didn’t take me long to figure out a plate of Panella and a glass of Sicily’s Nero D'Avola made for a happy cocktail hour!

Nero D'Avola is Sicily’s most well known wine. The Nero D'Avola grape is grown from one end of Sicily to the other, with the finest growing on the slopes of Mt. Etna. An interesting fact about this grape is until the 1980s, commercial use of Nero d'Avola was dedicated almost exclusively to fortifying weaker reds in France and northern Italy. In the past Nero d'Avola, like other Sicilian reds, was often syrupy, with an alcohol content reaching eighteen percent --too strong as table wines. The name, which literally means "Avola Black," is a good description.

New viticulture techniques and night harvesting --placing the grapes in cooled vats to prevent premature fermentation-- have been used by a few vintners to retain flavor without producing an overpowering wine. (The idea of night harvesting is interesting to me. So often September here in Kansas is HOT! Night harvesting would definitely be cooler for the pickers, and serving a late night supper out in the vines, complete with candle light and soft Mediterranean music, sounds heavenly to me! One question….how do you find the grapes in the dark!?)

We were served Nero d'Avola everywhere we went. I was okay with that, as long as we had Panella too! Here in the good old USA, I’ll take Flyboy Red! It is a perfect match for Panella! But then, so is Oktoberfest, that crisp fruity white I love to pair with food. Decisions, decisions!

1 cup chickpea flour

2 cups water

2 teaspoons salt

1 teaspoon pepper

2 tablespoons chopped fresh parsley

Olive oil for frying

Coarse salt

In a bowl combine the flour and water until smooth. Transfer the mixture to a saucepan over medium-low heat and bring to a boil. Stir in the salt, pepper, and parsley. Stir constantly until the mixture thickens, about 4-5 minutes. Spread it quickly before it cools with a spatula onto a baking sheet.

You want an even layer that is 1/2 inch thick. Try to spread it into a rectangle or square which will make it easier to cut later. Dip your spatula into some water and smooth the top of the dough.

Allow to cool completely, about 1 hour.

Cut into 3-inch squares.

Heat about 1/2-inch of olive oil in a large skillet. Use a spatula to lift the squares off of the baking sheet. Fry the panella 2 to 3 minutes per side until crisp and golden.

Transfer panella to a paper-towel lined plate to drain. Sprinkle with salt, if desired, and serve.

It is almost HARVEST TIME!

This time every year, my heart starts doing a little jig….The Dance of Harvest! It used to be the most exciting time at the vineyard because we could really see our progress.  Now, my heart does its little dance because another year has been conquered! How Dennis and Cindy manage all of the many challenges presented by the vines, the weather, the demand for product, bottling, releasing new wines, the employees, their mother-inlaw/mom,  I will never know! And that is just their work related challenges!

But, survive they have….with great gusto! Oh wait a minute; that is from a beer commercial….. Oh well, survive they have!

Here it is, harvest time again. The grapes look wonderful! We have more grape producing vines this year than we have ever had; over 8000 vines….meaning more grapes to pick. In my world, that means more harvest meals to prepare! Fortunately for me, my dear friend and fellow food enthusiast, Donna Nagle, of Molly’s Table in Paola, is stepping up to relieve this poor old woman! Oh, don’t for a moment think that I won’t be there, hands into everything! I could no more give up harvest at Somerset Ridge Vineyard than I could give up breathing!

I still remember our first harvest. It was a summer not too different than this one….temperature wise. It was hotter that the devil. We started picking at 5:30 to 6am every morning, so we could quit by 10am when it was already 100 degrees. Dennis’ mom, Mae, and I would stand on either side of a vine and clip the clusters, dropping them into a bucket. At the same time, we fought off robins with mean little expressions on their faces….we were stealing their food!
Today, the 11 acres of vines provide enough food for the birds plus make thousands and thousands of gallons of juice for Dennis to turn into delicious Somerset Ridge wines! I have checked; there will be plenty of Chambourcin and Cabernet Franc grapes to make Arch’s wine, Flyboy Red!

This past week, juice has started flowing into our tanks. We haven’t started the estate vineyard harvest yet, that will probably be in another 2 weeks. (Watch for the vineyard’s newsletter for the notice to sign up for a harvest date. Trust me, once the announcement has been released, all spots are filled, usually within 2 hours! I talked to a woman at the vineyard yesterday. She missed out last year, so she said she is carrying her blackberry with her at all times so she doesn’t miss out again this year! That is a loyal picker!)

Yesterday, Dennis, Alex (my grandson) and Cody, an employee in the vineyard, worked all day in the hot sun, and by 4pm, they had pumped over 1500 gallons of just pressed La Crescent juice through the filter and into one of the winery’s huge, beautiful stainless steel fermenting tanks from Italy!

La Crescent is a grape with a French background, and has been developed by the University of Minnesota to be a cold loving hardy vine. The berry itself is round; yellow-amber in color with a waxy bloom when ripe. As a fairly new white wine lover, I am anxious to see what Dennis does with this one! And, of course, I am anxious to see what foods can be paired with it!

I will be blogging about harvest over the next 6 to 7 weeks. I hope my enthusiasm for harvest is infectious rather than boring! Bear with me, when harvest is over, it is back to the kitchen! October always sends me dashing to the kitchen to fill the house with aromas of freshly baked goods with apples and cinnamon, black walnuts and pecans. Big pots of soups and stews, taking advantage of the final crop of fresh herbs and vegetables. I can hardly wait!

First Friday in Kansas City

First of all, I can't believe it has been 2 weeks since I posted my last entry! I know I've been working hard, but 2 weeks! I should have a lot to blog about.....

Tonight was what is called "First Friday" here in Kansas City. The Crossroads Arts District is a neighborhood of art, one of a kind stores and wonderful restaurants. Each month thousands flock to this neighborhood to enjoy the galleries, shops and to dine. To check it out for next month, go to www.kccrossroads.org

David Gross, seated before 3 of his paintings

Today was very special. I took my studio mate, Master Painter, David Gross, to the opening of his show at the Hilliard Gallery, 1820 McGee, Kansas City, MO. David has been painting continuously for 6 weeks while preparing for this show called "Assorted Spaces". Many of the paintings in the show were painted in our studio at For Art'sake in Paola, Kansas. I have to tell you, watching an artist of David's caliber, do a painting from start to finish is such a treat, not to mention quite a learning experience!

    Shubunbin Pool

A David Gross Landscape

David's family help him celebrate the opening

The Hilliard is a great gallery, located in an amazing space. If you have never been to the Hilliard, go soon while "Assorted Spaces" is still hanging.  Enjoy the paintings of David Gross!

And of course, you are always invited to our studio in For Art'sake at 10 South Silver in Paola.

As for the dining part...

After enjoying David's show, the Somerset Ridge Painters and spouses and partners enjoyed

Michael Smith's Extra Virgin, a restaurant featuring Mediterranean tapas.

Our table was laden with small plates of food that made the tabletop look like a painting!

We enjoyed Braised Beef Short Ribs, Chickpea Fries,

Deviled Eggs, Gratin of Spanish Bacalao, Spanish influenced Chicken Livers,

(actually, the Spanish influenced the recipe, not the chickens!) 

Lamb Kebabs with apricot & mango chutney, Salads of many variates

and Michael's Homemade Chips of Potato, Plantain and Bacon. 

Delicious!