Rural Mailbox in Black in White

One of my first black and white with a 35 mm that I developed myself.

Black and White Miniatures

The Maze in the Mist

This piece again was a miniature painting I did in college that either complemented or contrasted with current advertising strategies.

This of course was a complement to the meditative quality of a clear blue sky and a few wispy (misty) clouds, and the maze of your mind that you are tying to untangle.

Classic and Modern Comparison

Now, this was done while in college. It an add out of a magazine. Sorry, I don't know which. The near postage stamp painting is a rendition of a dream I'd had one night. My best analogy is that this was somehow my mind working out all the columns and buildings that didn't make it to be appreciated today, and treatment of disposability of today's building materials. The yellow is meant to be striking.

Some Art Work with Kids

This is a cooperative drawing that I did with my kids and my sisters kids.

Delinquent

So I have been remiss in posting any recipes for what seems like forever. I've actually gotten a membership to Allrecipes.com and been adding like a maniac to this site.

So, I think that I'll just start linking to these. Hope for the best. And maybe expand this blog to include my love of food.

Check me out on Allrecipes.com. My name there is Mary.

French Onion Soup

Ingredients
• 4 medium onions
• 3 tablespoons safflower or olive oil
• 1/2 cup Port Wine
• 8 cups Wolfgang Puck Beef Broth (Available at Grave’s Shop ‘n Save)
• Salt and freshly ground black pepper
• Bouquet garnish made with sprig of thyme, 1 bay leaf, 1 celery stalk
• 12 slices French Bread, about 1/4-inch thick
• 2 cups grated Swiss cheese
Instructions
1. Thinly slice the onions.
2. In a large stockpot, over medium high heat, heat the oil and sauté the onions until golden brown, about 20 minutes.
3. Deglaze the pan with port. Add the stock, salt, pepper, and bouquet garnish and simmer for 30 to 40 minutes.
4. Dry the slices of French bread in a warm oven. Place 1 slice in each of 6 oven-proof bowls.
5. Pour the soup over the bread. Top each bowl with 1 slice of bread and sprinkle with 1/3 cup of cheese. Brown under the broiler.