ART
Joker
I once came accross a drawing of an evil looking elf entitled "Joker" that struck my fancy. I drew a copy of it, and it came out looking similar, wonderful, and strangely like Jack Nicholson.
Speechless
This drawing was inspired by a painting I once saw. I like that everybody has a different idea of her situation.
Self-Portrait
In 2004 I drew my first and, to this date, last self portrait of myself in the mirror. I was never satisfied with the likeness.
Dress Folds
My first pen and ink drawing. It was an interesting experience to draw the negative space around her face as opposed to outlining her features as I would have in another medium. My first attempt left all of her features much smaller than intended.
FOOD
Seafood Orzo
Shrimp, Squid and Mussels on Orzo in a Tomato Sauce
  • 1 medium white onion, diced
  • 3 cloves & 1 clove garlic, minced, separated
  • 1/4 cup red wine
  • 6 plum tomatoes, diced
  • 1 bay leaf
  • 1 tsp fresh thyme
  • red pepper flakes (to taste)
  • 1 cup uncooked orzo
  • 1 tbsp butter
  • extra virgin olive oil
  • 1/2 lb (2 medium) squid, cleaned and sliced into rings
  • 1/3 lb shrimp, peeled
  • 1/2 lb mussels, scrubbed and de-bearded
  • fresh chopped flat-leaf parsley, for garnish
In a large pot heat olive oil over medium heat. Add onions, cook for 2 min. Add garlic, cook for another min. Add red wine, lower heat, cook 5 min or until wine is reduced. Add tomatoes, thyme, bay leaf, pepper flakes, and s&p to taste. Cook for 10 min, stirring occasionally.
After 10 min, add the orzo to the tomato mixture. Stir ocasionally.
While orzo is cooking, in a large pan, heat butter and olive oil over medium-high heat. Add garlic, cook for 1 min. Add shrimp, cook for another min. Add squid, cook for 5 min, stirring occasionally. Remove from heat.
When orzo is a little undercooked, and the tomato mixture is thick, add mussels. Stick mussels into the mixture vertically, with the opening end up. Mussels should be at least half submerged in the mixture. Put on the lid and steam for 3-5 min, or until most of the mussels have opened. Add in shrimp and squid, stir to combine.
Serve hot, topped with fresh chopped parsley.