Red Onion Recipe and Why I Make Lunch For my Students

Happy Daylight Savings Time! Now that we’ve made it through the first few days of the time change, I’m ready to wander and admire the daffodils, camellias, and blooming trees. Spring is right around the corner. πŸ™‚

After a long and super-rainy fall and winter, I know so many of us in the Pacific

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Gray Skies, Carrots, and Lemons

It’s a dark and stormy day in Portland today. Surprising, huh? I have to tell you, Oregon in February and March can be pretty grueling for this Southern Californian. While these winter days are cozy in my studio, I’m getting ready for some sunshine.

Here’s a little bright spot. February is the month of CARROTS,

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Brussel sprouts, a recipe for you, and a new commission

January is nearly over—and it’s been a blur! Since all the wild weather we had in Portland at the beginning of the month, a brand-new commission and the start of a new class at the Village Arts Gallery have been keeping me busy.
   
Thanks to each one of who purchased my 2017 Vegetable Calendar. I want to share the January painting and story for those of you who don’t have it. I chose beautiful Brussels sprouts for the featured vegetable and my niece contributed a recipe, along with this fun memory.
Brussel Sprouts
$285.00
12″x12″ oil on 1″ cradled board
To purchase, click here.

Ah, Thanksgiving! Food as far as my eyes could see. Turkey, gravy, mashed potatoes, and, oh, the pies! The only hiccup was that I still had to eat my vegetables. At the Thanksgiving table in 1986, I discovered my dislike of Brussels sprouts. I remember getting caught passing off my sprouts to my uncle. Fast forward 25 years and I find myself invited to a friend’s house for dinner. Lo and behold, Brussels sprouts are on the menu. With a glass of wine to soften the blow, I take my helping like a grown-up. Much to my surprise, I actually like them! It was merely the way they were prepared I didn’t care for. 

Broil them with a little olive oil, salt, and pepper, and I’m there! You don’t even have to promise me pie anymore.

—Heather Hamann

Yummy Brussels Sprouts

Preheat oven to 400 degrees.
Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large re-sealable plastic bag. Seal tightly, and shake to coat.  
Line a large 1-inch rimmed baking sheet with foil.

Roast in the preheated oven for 30 to 45 minutes, shaking the pan every 5 to 7 minutes for even browning.

That “uncle” was my husband, Lad. πŸ™‚ And this is a tasty way to prepare yours sprouts so even your picky eaters will like them.

Here are 16 Best Brussel Sprouts Recipes from Pure Wow! 

Here’s the picture of my still life of my Brussel sprouts painting.


A brand-new commission….
70 x 40-inch panel…IT’S HUGE!!! I will have to use two easels to support it. I can’t wait to get started. πŸ™‚


Listening to while I paint:
Audiobook:  
Men Of Iron, by Howard Pyle, narrated by Robert Whitfield. I read this book when I was about 12. It was a favorite of mine. πŸ™‚
Podcasts: 
Building a Story Brand, hosted by Donald Miller

American’s Test Kitchen, hosted by Christopher Kimball

Online Marketing Made Easy, hosted by Amy Porterfield

Beyond the To-Do List, hosted by Erik Fisher
Artists Helping Artists, hosted by Leslie Saeta
Social Media Examiner, hosted by Michael Stelzner

Splendid Table, hosted by Lynne Rossetto Kasper
Music: 

My iPod

I found a new station on Pandora that plays Louis Armstrong (Satchmo), Frank Sinatra, Tony Bennett, Michael Bublé, and more – “Thanksgiving Day”. 

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