Beet Soup! (with Cilantro Pesto)

This soup has the most beautiful color I've ever seen.

Carrots
1 sweet onion
Celery
Vegetable Stock
Beets
Salt and peppah
A pinch of Oregano

Cilantro Pesto:
Cilantro
Garlic
A brick of parmesan
Yogurt
s and p
a squeeze of lemon

Sweat your onions, carrots and celery in the bottom of the soup pan with a couple pats of butter and a Dash of olive oil (you can do this all with butter but I like the flavor of a bit of OO) While this is cooking down, slice up your beets (the smaller the chunks the faster they will cook.) Add the beets and vegetable stock until the stock comes about a half inch above the beets. Bring to a boil and cover. Turn down the heat as needed but do not bring it down to a simmer. Cook the beets for about and hour/ forty five min. (until the beets are soft) and add your seasoning. Pour this whole mixture into the blender and puree. YUM! now for the cilantro sauce

This sauce is good to make while you are waiting for the beets to soften. It tastes best when its been refrigerated for a bit. Chop up your cilantro (this can be a rough chop) and add it to the blender or food processor. Add a couple cloves of garlic and grate in some parmesan cheese. Your parmesan to yogurt ratio can change according to what kind of a parmesan punch is desired. Add your yogurt (about a cup or a lil more) and blend that baby together. YUMMMMM

When all the components are done, put them together for a delicious meal!

Cat Art?

I don't even like cats.
4 x 5 ink and watercolor on illustration board.
building my "image lexicon", if you will.
blah blah blah.

Preparing for my lame little baby of a show "My Mickey Mouse Shoes."
up for a week.
KCAI printmaking gallery.

That Other Guy

put some pattern on your pants.

Split Pea (oh gee)

1 large yellow or sweet onion
Carrots
Celery
Garlic
8 oz or so of split pea
4-6 cups of chicken or veggie broth
Salt and Pepper
Basil
Thyme
Oregano
Dash of cayenne or other chili powder

Okay. Very simple here. Sweat the onion in the bottom of the pot with some butter and a touch of olive oil . Once they are translucent add your carrots, celery, and garlic. Add a dash of salt and pepper along with the spices. Keep in mind you can add more spices at any time. Pour in your Chicken stock after everything begins looking soft and cooked. Then add your split peas and bring this concoction to a boil. Once it boils, set your burner at med-low and cover for about half an hour (or until the split peas are soft). Stir occasionally. You can always add more water or stock if you think your soup is to thick or thin. You can also take a blender to your peas break them up to create a creamy soup. This soup goes great with a fried egg on top or, simply a quesadilla or grilled cheese. YUM YUM YUM

Your Apartment Stinks

Always in different houses, always wishing we were in the same house.

On Her Third Birthday

My sister's third birthday. Don't you remember the age when you could only recognize people by their feet and legs?

Ink Wash:Colored Pencil O'Clock