#178/365 Paintings
I have gone a bit Green Chili Pie crazy, haven’t I? But if you only knew… how unique these pies are. New Mexican style flavors. Sweet and Savory. And such a festive atmosphere. I had promised them that I would paint the chocolate pecan pie. This is one of their best. If you are in SF, give yourself a treat to New Mexico on Baker Street. Super yum.
#173/365 Paintings
It’s true. After Birthday party number 5 I never wanted to see another morsel of food again, much less paint it. Even my toes bulge out of my socks right now and the rabbits are leaving a bit of carrot for me after their breakfast. It’s the only safe food.
But alas, here is a very bright colored Apple Pie. And it is summer, so for you… here is a sweet recipe. In fact it’s a video recipe.
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Project Notes: I wondered when it would happen. When I would hit the wall and want a nice long break from painting. I’m there. Taking weekends off is a good start. But why couldn’t I have titled this project 365 painting minus 76 because I’m wobbly human? Silly, silly, silly redhead. Deep breath. It’s a process.
#172/365 Paintings
Do you see the wine goblet glasses behind these bottles? I call them stage hands. They hang out in the background working hard for the stars of the show. Without them the wine bottles would simply be wine in a bottle. With them, people and good feelings take center stage. I like that.
#171/365 Paintings
I know, I know, it looks like a plate of worms. You see… that’s the thing about doing a painting a day, what it looks like is besides the point. ; )
So, in this case, I will just have to tell you the story of the noodles that I saw made without a machine or knives of any kind. My friends treated me to an authentic Chinese dinner for my birthday in Alameda. Before the meal we saw a very magical demo of how fresh noodles are made. None of us could figure out how the noodles came out so perfect. How did he do it with his hands? It looked like braiding dough, while his fingers pulled the noodles in Origami-style motions—like unfolding paper into pasta. We saw the noodles become as thin as angel hair at one point. Twenty minutes later we were eating them. Unbelievably fresh. My first experience ever. Lovin’ the food adventures in the Bay Area. Thank you Cynthia!
#169/365 Paintings
I was not a salad lover as a kid. Not at all. Why eat dirty things from the ground when I could eat toast with jam and chocolate ice cream? When I grew up. No, check that… when I got older and found myself working in the Bay Area, I enjoyed some amazing restaurants. I remember Greens Restaurant for teaching me about the art of the plain ol’ green salad. Their simple green salad is quite something: Green Gulch Lettuce, Little Gems and Ancho Cress with K&J Orchard cherries, slow roasted almonds, Big Rock Blue and cherry vinaigrette. I bought their cookbook and found that it’s survived several visits to Powell’s books used book buyers over the years. Greens is famous for their brilliant combinations of vegetables and richly layered flavors. Greens is located at the Fort Mason Center. It’s quite an experience to eat there right on the water.