"Frolicy Skunk" - original ACEO
Now I must get back to my coffee and hopefully making some art. Here is to hoping you're lives are getting adjusted to the daily grind after the excitement of the holidays.
Here is where I post works in progress, finished works and little snippets of my life and family.
"Frolicy Skunk" - original ACEO
Now I must get back to my coffee and hopefully making some art. Here is to hoping you're lives are getting adjusted to the daily grind after the excitement of the holidays.
London turned 2 right before the New Year and here is his beautiful "Starrr" cake his daddy made him. I helped decorate a little but that was it. London is obsessed with stars and moons so we thought it was a fitting cake theme. We had a fun little cookout at the house to celebrate. It was nice to entertain since we really do not have to many friends out to the house since we moved. We are kinda far from everyone and it takes a lot of work to get the house clean enough for guest. ha ha
Happy New Year everyone!
A new piece in the shop called "Amber Skies" - Original Fabric on Wood art
Her Eyes Gave her Away - Original fabric on wood art (in my shop now :)
Little bits of Love - Original fabric on wood art (in my shop now )
London playing at the Childrens Museum of Myrtle Beach (Sept. 24th 08)
15 lbs. Fed Xed Frozen Halibut from Alaska
Scott checking the Halibut
Orange Flavored Halibut Fillets
2 pounds fresh or frozen halibut fillets
Grated rind and juice of 1 orange
4 tablespoons butter
1 teaspoon lemon juice
Salt and pepper, to taste
1/8 teaspoon nutmeg
1/4 cup finely chopped parsley
If needed, thaw frozen fish fillets for 1 hour, before cooking.
Roll thawed fish in paper toweling to remove any humidity.
Simply rub fresh fish fillets for a few minutes with paper toweling.
Arrange fish fillets into one layer, into a large well buttered microwave-safe dish.
Mix together orange rind and juice, butter, lemon juice, salt, pepper and nutmeg; pour over fish.
Microwave for 10 to 12 minutes on 'MAXIMUM', until fish is easily broken-up with a fork.
Leave to rest for 5 minutes; transfer fish fillets into a warm serving plate.
Sprinkle fish all over with sauce.
Sprinkle with parsley and serve.
"Following the Wind" - a new little piece to celebrate Autumn!
London and Finn at the beach last week!