Santa Fe

Ok, so I feel I have been a little psycho with the posting of the paintings but I have been a painting machine lately :) I'm going to try and possibly sell some things at Moxie Market (if I am willing to give them up, ha) so am attempting to create a little "collection". I realized that my favorite types of paintings are abstracts as opposed to landscapes and things like that so I have been experimenting with that look and feel...and have been pretty happy to say the least. Below is another (very large) painting I did this week :) The colors are even prettier in person! If I had to name it, I would call it "Santa Fe" b/c it reminds me of the city for some reason...maybe it's the colors. This size canvas would be perfect for over a large fireplace or a big wall!

Abstract Color

Last night I painted this abstract piece that I LOVE..wanted to share!

Jambalaya...from a New Orleans local!

As many of you probably know, I am so proud to call New Orleans home. Growing up there has left me with so many memories...one of them being the fabulous food and local po-boy shops that you can find on almost every corner. I remember the nights when my dad would come home from work with a bunch of shrimp and oyster po-boys for dinner and we just wait by the door for him to arrive :) Those were days. Jambalaya is another recipe that brings back memories of growing up. My mom always made it and still does to this day. She was nice enough to send some to me to take the beach last weekend. Everyone LOVED it and wanted the recipe so thought I would share. I hope you enjoy this little taste of NOLA as much as I do!


JAMBALAYA

1 tsp salt
1 cup chopped onion
1 tsp white pepper
1 cup chopped celery
1 tsp thyme
1 tbsp minced garlic
1/2 tsp black pepper
2 1/2 cups chicken broth
1/4 tsp sage
1 14oz can petite diced tomatoes
2 bay leaves
1/2 cup tomato sauce
1/3 stick butter
1 1/2 cups converted rice
1 lb smoked sausage, cut into slices,and browned
1 rotisserie chicken breast,deboned, in pieces


Mix salt, pepper, thyme, sage and set aside. Brown sliced sausage in skillet and set aside. In a large pot, saute the onions and celery until softened. Add garlic. Add chicken broth, tomatoes, tomato sauce, and seasonings, incuding the bay leaves. Add sausage, chicken, and rice and stir and bring to low boil. Reduce heat and cook uncovered over low fire until rice is done ( about 25-35 minutes). Stir periodically while cooking. Tabasco sauce or other hot sauce may be added to taste. Serve with French bread or garlic bread.