Saturday, June 4, 2016


Try as I may, I can't stay away from the clay.  A few months ago, after several years of abandonment, the clay began calling me.  At first just a few whispers in my ear, but quickly becoming a noise I could not silence.  I called John at the Paducah School of Art & Design to purchase a bag of kaolin, and quickly began the process of restoring the dry, cracked slab of clay.  Yesterday I pulled the first of a series of small abstract floral prints for the upcoming "In the Garden" show at Gallery 5.  (Opening reception June 16, from 4 to 8 P.M.)

#1 12x9"

#2 12x9"
#6 10x8

#3 11x9

Sunday, May 15, 2016


I wanted the lovely spring day to end with an appropriate pasta dinner, hoping to create an elegant homage to the wonderful month of May.  The goal was a dish that was light, fresh, and simple.

My original plan was for the sauce to be a combination of Asparagus and caramelized Shallots.  Unfortunately I burned the Shallots, but being the tiger that I am, I quickly recovered and move on to chopped onions.


1.     Angel hair pasta
2.     Asparagus
3.     Olive oil
4.     Onion – ½ medium onion chopped
5.     Garlic 1 clove pressed
6.     Fresh lemon juice
7.     Mozzarella – cut into ½ inch cubes
8.     Grape tomatoes – halved
9.     Fresh basil, dill, and arugula from Patience’s garden – finely chopped


Cook the onion in olive oil until translucent, and then add the garlic.  Coat the Asparagus with olive oil, season with salt and pepper, and grill on a gas or electric grill.  Then cut into 1” pieces and add to the pan with the onions. Cook over low heat and add the juice from ½ lemon.

When the pasta is ready, place in a serving dish and mix in the onion-asparagus sauce.  Drizzle with olive oil and add about 1/3 cup of the pasta water.  Add the cheese, tomatoes, and fresh herbs and serve.


Patience’s fresh herbs made this dish an unequivocal success.  It was the perfect way to end the weekend.

Sunday, May 1, 2016



Chicken, Broccoli Rabe, Sundried tomatoes – ingredients I have often used with my pasta, but never together…at least until tonight.

1.     Linguine
2.     Chicken tenders
3.     Broccoli Rabe
4.     Sundried Tomatoes in oil   finely chopped
5.     Garlic and onion
6.     Fresh Basil
7.     Olive oil
8.     White wine
9.     Fresh lemon juice
10. Salt & pepper
11. Parmigiana cheese


Brown the chicken in olive oil, remove and cut into bite size pieces, and return to pan to saute with the garlic, onion, and sundried tomatoes and fresh basil.  After 4-5 minutes add the wine and allow it to cook down.  Then add the lemon juice.
In the mean time bring a pot of water to boil, add the broccoli rabe and blanch for about 3 minutes.  Remove and add to the chicken.
Cook the pasta in the same water, and when finished, mix with the chicken and broccoli rabe.  Drizzle with olive oil, sprinkle with cheese and serve.


Save some pasta water if the dish is too dry.  This was an interesting and delightful new way to use Broccoli Rabe with pasta.  We will definitely have this again.

Friday, April 29, 2016


It is hard to be humble after preparing such a dinner...but I will try. 

Thanks to the Italian Grill for making the pasta, and to Midtown Market for selling it.  I went to buy Broccoli Rabe, and saw this:

And with a little bit of inspiration and effort, the result was this:

Pasta with shrimp, sun dried tomatoes, lemon, and cream

1.     Campanelle pasta
2.     Shrimp
3.     Sundried tomatoes in oil – finely chopped
4.     Fresh dill
5.     Olive oil
6.     Leek and garlic
7.     White wine
8.     Tomato paste
9.     Lemon juice - fresh
10. Heavy whipping Cream


While the pasta is cooking prepare and cook all of the ingredients.  Add the pasta to the sauce, mix well, and enjoy.  A glass of chilled Pinto Grigio will add to your delight.

I enjoyed the Pinot Grigio so much that I’m unable to be more specific at this time regarding the preparation of the ingredients.   Maybe later.

Thursday, April 21, 2016


Tonight's dinner was a dust buster - a veritable culinary orgasm.

Spaghetti with Broccoli Rabe, mushrooms sauteed over high heat until golden brown, and finished with a sprinkling of chopped Kalamata olives.

Thursday, April 14, 2016


I have been calling these "architectural drawing", done on clay mono types, but have recently decided a  better name would be "Ding Bats & Doodads".

Drawing #21

Drawing #3
Drawing #4

Tuesday, April 12, 2016

4-12-16 Where’s the Parsley?

Tuesday is pasta night, as is Thursdays, Sundays, and occasionally Monday, Wednesday, and Friday.- and on other occasions, Saturday.  I decided yesterday that I have been in somewhat of a pasta rut, serving the same sauces over and over again, and wanted to try something different tonight.  After considerable thought (I like using the word “considerable”, it has an important ring to it.) I decided I would create a variation of Aglio Olio Crudo with a bit of an early Spring flare.


1.     Angel hair pasta
2.     Asparagus
3.     Grape or Cherry tomatoes halved
4.     Mozzarella cheese cut into bite size pieces
5.     Garlic, finely chopped
6.     Italian parsley finely chopped
7.     Olive oil
8.     Parsley
9.     Salt & pepper to taste


I seared the asparagus on our electric grill, and cut them into bite size pieces and set them aside.  When the pasta was ready I placed it in the serving dish and mixed in all of the ingredients, plus about 1/3 cup of the pasta water and drizzled in the olive oil. To my dismay the parsley I bought this morning was nowhere to be found.  I even checked the trash to see if I could have inadvertently thrown it out.  It was only after noticing the bananas I purchased were also missing that I realized I left one of the grocery bags at the store.  I could do without the parsley and bananas, but the bag also contained a package of Broccoli Rabe!

However, even without the parsley, this dish was good, and it will definitely be seen on our table again.