1/10/2010
Daily ACEO Art Card #10 Abstract #1
1/09/2010
Daily ACEO Art Card #9 William Burroughs
1/08/2010
Daily ACEO Art Card #8 Confined
Watercolor Inspiration
1/07/2010
Two New Paintings - Sailor Girl and Human Heart!
8x10 Inches, Acrylic on Canvas
Available on Etsy!
8x10 Inches, Acrylic on Canvas
Available on Etsy!
Daily ACEO Art Card #7 Black Bird
1/06/2010
Daily ACEO Art Card #6 Wicked Witch of the West
1/05/2010
Daily ACEO Art Card #5 Fall Leaves
1/04/2010
Daily ACEO Art Card #4 Eyeball Robot
1/03/2010
Daily ACEO Art Card #3 Virgin of Guadalupe
1/02/2010
Daily ACEO Art Card #2 Boston Terrier
1/01/2010
Daily ACEO Art Card #1 Human Kidney
12/11/2009
12/10/2009
Anatomical Heart Painting
12/09/2009
Turkey Stock
11/30/2009
8/13/2009
7/30/2009
7/15/2009
Sausage and Barley Soup with Swiss Chard
IngredientsOlive Oil
2 Carrots - Chopped
2 Ribs of Celery - Chopped
1 Onion - Chopped
2 TBS Minced Garlic
2 Italian Sausage Links - Cut Into Small Pieces
1/2 Pound Mushrooms - Quartered
1 Can of Diced Tomatoes
1 Cup Dry Red Wine
5 Cups Beef Broth
1 Cup Pearl Barley
1/2 Pound Swiss Chard - Chopped
1 tsp Crushed Red Pepper
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Dried Thyme
In a large pot heat olive oil (2 or 3 tablespoons) over medium heat. Add the onions, carrots, celery and garlic. Cook until onions are translucent.
Add sausage and mushrooms, cook until sausage begins to brown and the mushrooms release their liquid. Add all of the other ingredients except for the chard. Bring to a boil, cover, reduce heat and simmer for 25 minutes.
Add the chard, it looks like a lot but don't be scared - it cooks down! Give everything a stir and continue cooking for another 10 to 15 minutes.
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