tag:blogger.com,1999:blog-68010854015904522552024-02-21T19:31:40.822-08:00Tillack Studios - BlogTillack - Australian ArtistTillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-6801085401590452255.post-10564588635589713782014-05-20T22:14:00.001-07:002014-05-20T22:14:47.661-07:00Exclusive BLT SaladBaby Roman Lettuce - cut in half<br />
Cracked pepper/rock salt<br />
Chopped cooked bacon<br />
Thin Sliced hard cheese - Irish Cheese is my fav.<br />
Sauteed Cherry Tomatoes, and Brown Sliced Mushrooms - no oil so they get a dark char on them<br />
Sliced Avocado<br />
Fine Olive Oil<br />
<br />
Simple<br />
Take the sliced Roman Lettuce and fry in pan with a little olive oil - you could also added a little garlic for the adventurous.<br />
Dont turn, just as soon as it gets a little color, place on plate with all ingredients, I like to have the cheese in the middle to get a little melted action on it.<br />
Finish off with the olive oil and seasoning........<br />
Great as a side to fish.Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-22628073676689887882012-10-24T22:09:00.001-07:002012-10-24T22:09:47.643-07:00Recipe - beef short ribs (crockpot style)I made this the other night, and the missus and I just had to sit afterwards and just immortalize the flavours upon finishing the meal.<br />
<br />
1lb or so of beef short ribs<br />
soy sauce<br />
ketchup<br />
Worcestershire sauce<br />
molasses<br />
chicken stock<br />
cumin<br />
garlic<br />
onion<br />
one apple<br />
<br />
(Red Hot Peppers are optional but good)<br />
<br />
Another simple one for those that work all day!<br />
To start with, for extra flavour, heat a fry pan to super hot then sear all sides of each piece of meat.<br />
Place in the crock pot and adjust for 8-10hrs slow cooking time.<br />
Like always, I always put a little bacon grease in there to add that hint of smokeyness<br />
squirt about a 1/4 cup of tomato sauce, a few table spoons of soy sauce (salty), dash of Worcestershire sauce, good couple of spoon fulls of molasses and about a cup or so of chicken stock - you add more if it is all dried up during the day but let it give a thick sauce at the end. Add good dash of cumin, dice garlic, onion and slice and peel apple.<br />
During cooking time, I stirred and turned a few times, hell it aint rocket science<br />
<br />
So I served this up with a cheese risotto that took about a half an hour to cook, plus I had a handful of arugula and a splash of garlic infused olive oil and some brags liquid aminos.........Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-22770432957467199022012-10-18T11:06:00.001-07:002012-10-18T11:06:22.304-07:00Funny - comments on hair removal product!!<br />
This review is from: Veet for Men Hair Removal Gel Creme 200 ml (Personal Care)<br />
After having been told my danglies looked like an elderly rastafarian I decided to take the plunge and buy some of this as previous shaving attempts had only been mildly succesful and I nearly put my back out trying to reach the more difficult bits. Being a bit of a romantic I thought I would do the deed on the missus's birthday as a bit of a treat.<br />
I ordered it well in advance and working in the North sea I considered myself a bit above some of the characters writing the previous reviews and wrote them off as soft office types...oh my fellow sufferers how wrong I was. I waited until the other half was tucked up in bed and after giving some vague hints about a special surprise I went down to the bathroom. Initially all went well and I applied the gel and stood waiting for something to happen. I didn't have long to wait.<br />
At first there was a gentle warmth which in a matter of seconds was replaced by an intense burning and a feeling I can only describe as like being given a barbed wire wedgie by two people intent on hitting the ceiling with my head. Religion hadn't featured much in my life until that night but I suddenly became willing to convert to any religion to stop the violent burning around the turd tunnel and what seemed like the destruction of the meat and two veg. Struggling to not bite through my bottom lip I tried to wash the gel of in the sink and only succeeded in blocking the plughole with a mat of hair. Through the haze of tears I struggled out of the bathroom across the hall into the kitchen by this time walking was not really possible and I crawled the final yard to the fridge in the hope of some form of cold relief. I yanked the freezer drawer out and found a tub of ice cream, tore the lid of and positioned it under me. The relief was fantastic but only temporary as it melted fairly quickly and the fiery stabbing soon returned .<br />
Due to the shape of the ice cream tub I hadn't managed to give the starfish any treatment and I groped around in the drawer for something else as I was sure my vision was going to fail fairly soon.I grabbed a bag of what I later found out was frozen sprouts and tore it open trying to be quiet as I did so.I took a handful of them and tried in vain to clench some between the cheeks of my arse. This was not doing the trick as some of the gel had found it's way up the chutney channel and it felt like the space shuttle was running it's engines behind me.<br />
This was probably and hopefully the only time in my life I was going to wish there was a gay snowman in the kitchen which should give you some idea of the depths I was willing to sink to in order to ease the pain. The only solution my pain crazed mind could come up with was to gently ease one of the sprouts where no veg had gone before.<br />
Unfortunately, alerted by the strange grunts coming from the kitchen the other half chose that moment to come and investigate and was greeted by the sight of me, arse in the air, strawberry ice cream dripping from my bell end pushing a sprout up my arse while muttering..." Ooooh that feels good ". Understandably this was a shock to her and she let out a scream and as I hadn't heard her come in it caused an involutary spasm of shock in myself which resulted in the sprout being ejected at quite some speed in her direction. I can understand that having a sprout farted against your leg at 11 at night in the kitchen probably wasn't the special surprise she was expecting and having to explain to the kids the next day what the strange hollow in the ice cream was didn't improve my status...So to sum it up Veet removes hair, dignity and self respect...:)<br />
Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-60306810777953584442012-10-01T23:17:00.002-07:002012-10-01T23:19:31.957-07:00Art - creation of Da bodies<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahtJGrneg28FJ-rJlnsQHpClHNVfwsex3fZ2eqqsnqDP_HP3IuGuygetdrdYvV7nIEu7CX4r4vYTboU2Gcj5sGQ3mn_CtDUYLo_ESW_OOR7X2kRUWytRDEuHsxco7JOTxDtR9oKPgcDJn/s1600/total.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahtJGrneg28FJ-rJlnsQHpClHNVfwsex3fZ2eqqsnqDP_HP3IuGuygetdrdYvV7nIEu7CX4r4vYTboU2Gcj5sGQ3mn_CtDUYLo_ESW_OOR7X2kRUWytRDEuHsxco7JOTxDtR9oKPgcDJn/s320/total.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">creation</td></tr>
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Commissioned to create something very unique for their down town Kentucky Loft.</div>
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Understanding that the room was arranged corner to corner, I created the wall sculptures to sit at an angle.</div>
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The image was derived from holiday photos - there are three levels off art styles and dimension.......</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvBl-s0fFXXZ2EZsoh3Shs6l8LruakB3tzB66JSfjBeeSv8F42zkgrbBOFm4LcArtCOKcRp5AubsgVChscu56YM_TVL3ESTncEOZOb0nI7r0U44RQF_10ak0OcfjqldDQ9BYATJCd4k0S/s1600/display.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvBl-s0fFXXZ2EZsoh3Shs6l8LruakB3tzB66JSfjBeeSv8F42zkgrbBOFm4LcArtCOKcRp5AubsgVChscu56YM_TVL3ESTncEOZOb0nI7r0U44RQF_10ak0OcfjqldDQ9BYATJCd4k0S/s320/display.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">on display in Kentucky Loft</td></tr>
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Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-10715795859786229882012-10-01T22:17:00.003-07:002012-10-01T22:17:46.517-07:00Recipe - Lamb 2 from 1<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF5h6Wzz61o_8xttpbp4QbHQrlRrsQOwJZ7ngtsJlvGFFQT40zE3xS3fihzMkL0ag1o49SEpbPDbBibiNAHiw5f7eqb5hxeayhZSt_vpQt6NlKlHYgPs10mZj0EBW0_RhiES6X9ukOy1Lz/s1600/sheep.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF5h6Wzz61o_8xttpbp4QbHQrlRrsQOwJZ7ngtsJlvGFFQT40zE3xS3fihzMkL0ag1o49SEpbPDbBibiNAHiw5f7eqb5hxeayhZSt_vpQt6NlKlHYgPs10mZj0EBW0_RhiES6X9ukOy1Lz/s200/sheep.jpg" width="191" /></a></div>
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<o:p> </o:p><i>What’s<b> 2 from 1</b>, cause if you cook enough, you will be able to
create two killer meal from this...</i>..</div>
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<o:p></o:p></div>
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<b><u>Meal one ---</u></b><o:p></o:p></div>
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<br /></div>
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shoulder of lamb<o:p></o:p></div>
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carrots<o:p></o:p></div>
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celery<o:p></o:p></div>
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onion<o:p></o:p></div>
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garlic<o:p></o:p></div>
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small red potatoes<o:p></o:p></div>
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salt-pepper, rosemary<o:p></o:p></div>
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half a cup to a cup of ginger ale<o:p></o:p></div>
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1.5 - 2 bottles of stout beer<o:p></o:p></div>
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touch of bacon grease - must for everything.....<o:p></o:p></div>
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<br /></div>
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sauce<o:p></o:p></div>
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Fig jam and fresh Mint<o:p></o:p></div>
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<br /></div>
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crockpot!!<o:p></o:p></div>
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<br /></div>
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<br /></div>
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real simple<o:p></o:p></div>
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High heat on cast iron pan or plate and quick sear all sides
of lamb - fast and gives extra flavour - you can also sauté onions.<o:p></o:p></div>
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then place this bad boy into the crockpot.<o:p></o:p></div>
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Cut up all veges small and place around and season meat.
Pour over the liquids and if you feel like those 2 bottles of stout are too
much - then drink some.....!!!!I did.<o:p></o:p></div>
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I placed the setting to 4 hours but I would have preferred
it to be 8 to 12 hours to be more tender and broken down, just ran out of
time....<o:p></o:p></div>
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I chose to serve the meat sliced up with the fig sauce
spooned over it, with a side salad that consisted of was a bed of arugula,
slice of Irish cheese, sliced heirloom tomatoes and a bit of garlic infused oil
and balsamic vinegar. <o:p></o:p></div>
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<br /></div>
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IMPORTANT --- left over lamb should be placed (broth and
all) into an air-tight container<o:p></o:p></div>
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<b><u>Meal two - </u></b><o:p></o:p></div>
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<br /></div>
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left overs<o:p></o:p></div>
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tortillas or flat bread<o:p></o:p></div>
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american cheese<o:p></o:p></div>
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arugula or mustard greens<o:p></o:p></div>
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fresh basil<o:p></o:p></div>
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tomatoes<o:p></o:p></div>
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mayonnaise, horseradish and honey<o:p></o:p></div>
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<br /></div>
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<br /></div>
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so the next day, or maybe the day after, all the flavours
have been absorbed and shared thru the left overs.<o:p></o:p></div>
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<br /></div>
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<br /></div>
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on a wooden block or cutting surface, dice into small
sections the lamb and a few of the veges that were refrigerated in the stock.
Heat them up in the pan so they have a little brown sauté action happening.<o:p></o:p></div>
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warm up tortillas or flat bread (which is what I really prefer),
let a little american cheese melt on it too.<o:p></o:p></div>
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Slice up some tomatoes (you should have some heirlooms left
over) add some arugula, or mustard greens sliced up with basil.<o:p></o:p></div>
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Place all of the ingredients on to the flat bread, then I
created a sauce with mayonnaise, horseradish and a touch of honey that I
spooned over it.........The way to live.....<o:p></o:p></div>
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Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-13125559718159755562012-09-02T15:37:00.002-07:002012-09-10T18:34:51.814-07:00Recipe - Grilled Strawberry Salmon<br />
What the hell is strawberry Jam Salmon - I know it may not sound that appealing but it is the same appeal as apple sauce and pork or cranberry sauce and turkey......<br />
<br />
Salmon fresh wild with skin is best but a bag of prepackaged portions at costco are nice a simple.<br />
Strawberry jam and fresh strawberries (if you can’t get the fresh stuff, the jam is still great.)<br />
black cracked pepper<br />
rock salt<br />
onion and garlic salt<br />
rosemary - better fresh<br />
oil - I like olive oil and a touch of bacon fat.....yeh I said it<br />
<br />
You can do this in a tray foil on the BBQ or a small pan that can go in the oven/broiler<br />
First pour some oil in a pan or create a small tray out of foil by folding up the edges, make it a little bit bigger than the portion itself. Add a dash of bacon fat for that extra flavour - dont need much but the smokey/porkiness is great.<br />
Place the salmon skin down in the pan/tray, season with pepper, rock salt and flavoured salts - not too heavy.<br />
Using a butter knife, get a good portion of jam and spread it on the top of the salmon - if you need more, clean the knife first otherwise the next time you have toast, the jam will taste very fish - you will only need this once.<br />
Put some sliced strawberries on top then sprinkle the rosemary to finish the prep.<br />
If using the BBQ, the edges and underneath should get toasty and then you can decide if you want it fully cooked or a little pink inside - fresh salmon is always better a little pink inside. If using stove top, cook until the skin is crispy and it is almost to your liking - either pink or fully cooked - about 7-10min high, then do about 3 minutes in the broiler (still in pan) to toast the top.<br />
<br />
This goes really well over quinoa or brown rice, with a light arugula salad......<br />
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<br />Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-84621516875561014162012-09-02T15:15:00.002-07:002012-09-02T15:15:32.806-07:00Art Surfboard- Embrace<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6XiJTt58N6JImwTiP-jHUHxKTzC8M2V5AwiRAHHJQCr7IxZGtBaAMW29-1crC1uCfa8RKIjdBBwDbMz2XQ8CuYx4DtT4VLLlMfITAY-gaMO_7c-44hvmbw4dZBGsh5seDQcCfLXu-yIx/s1600/Embrace_surfboard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6XiJTt58N6JImwTiP-jHUHxKTzC8M2V5AwiRAHHJQCr7IxZGtBaAMW29-1crC1uCfa8RKIjdBBwDbMz2XQ8CuYx4DtT4VLLlMfITAY-gaMO_7c-44hvmbw4dZBGsh5seDQcCfLXu-yIx/s400/Embrace_surfboard.jpg" width="97" /></a><br />Embrace - painted live in Thomadro Gallery, Haleiwa North Shore, Hawaii Aug 2012</div>
<br />Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com1tag:blogger.com,1999:blog-6801085401590452255.post-45619004821933934772012-09-02T14:18:00.000-07:002012-09-02T14:18:26.141-07:00Art - Glassy Shores<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcyFFKkmTRcCNkbGC7RAeD95OciQzEaaqDDQIdABuSKlCMhQB5ERhRwosuMd2gv9qdGxIO7eElqZlhQ8cCmIScFJ21SUIGBKNsHaGwrPaWrFocsL0_cWFJn3BIOOrDAvK-ZLVeJ6XAej8/s1600/tahoeAug2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcyFFKkmTRcCNkbGC7RAeD95OciQzEaaqDDQIdABuSKlCMhQB5ERhRwosuMd2gv9qdGxIO7eElqZlhQ8cCmIScFJ21SUIGBKNsHaGwrPaWrFocsL0_cWFJn3BIOOrDAvK-ZLVeJ6XAej8/s320/tahoeAug2012.jpg" width="320" /></a></div>
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Live at the Easel during Aug 2012 Pacific Crest Gallery show, South Lake Tahoe....</div>
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Glassy Shores.</div>
<br />Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-77576251958729009832012-06-08T21:47:00.004-07:002012-06-08T21:49:12.583-07:00Downtown Board Meeting<div class="separator" style="clear: both; text-align: center;">
Latest Surfboard Piece - throwing down an image of the Gas Lamp of San Diego - just delivered to the Michael J Wolf Gallery right there in the Gas Lamp<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrTN-CtCZ1rCXXEIg8jRPVHRRml861kbNUal0PpHq_F2nnpSFrCFknUs9OH9ENP3ax-e6U_mIHPzVc8N3HRB6-oGah6I9GEhIAF14bJtRbEPYBr8TDbV2LWmYwQQPYfdPd3w_pmLfuNI8/s1600/downTownBoardMeeting_s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrTN-CtCZ1rCXXEIg8jRPVHRRml861kbNUal0PpHq_F2nnpSFrCFknUs9OH9ENP3ax-e6U_mIHPzVc8N3HRB6-oGah6I9GEhIAF14bJtRbEPYBr8TDbV2LWmYwQQPYfdPd3w_pmLfuNI8/s400/downTownBoardMeeting_s.jpg" width="100" /></a></div>
<br />Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-91921567802257601792012-05-23T11:14:00.001-07:002012-10-18T11:07:04.643-07:00Funny - Medical distinction between Guts and Balls<br />
<br />
We've all heard about people having Guts or Balls. But do you really know the
difference between them? There is a medical distinction between Guts and
Balls.<br />
<br />
<br />
In an effort to keep you informed, here are the
definitions:<br />
<br />
<b>GUTS</b> - Is arriving home late after a night out with the
boys, being met by your wife with a broom, and having the Guts to ask: <b>'Are you
still cleaning, or are you flying somewhere?'</b><br />
<br />
<b>BALLS</b> - Is coming home late
after a night out with the guys, smelling of perfume and beer, lipstick on your
collar, slapping your wife on the butt and having the Balls to say: <b>'You're
next, Chubby.'</b><br />
<br />
I hope this clears up any confusion on the
definitions.<br />
<br />
<b>Medically speaking there is no difference in the
outcome.<br />Both result in death.</b>*<br />
<br />
as relayed by Mr Bill Weeks - James Coleman GalleryTillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-61403729364128800812012-04-12T22:07:00.002-07:002012-04-12T22:09:51.920-07:00Recipe - Fried Lettuce Salad<br />
bacon<br />
red onion<br />
black or green olives<br />
extra virgin olive oil<br />
strong dry cheese - I like Irish cheese - grated<br />
baby iceberg lettuce<br />
rock salt and fresh cracked pepper.<br />
red wine vinegar<br />
<br />
extra plus (mix of mush made by a couple of my fellow artists at the Scottsdale show -<br />
consists of garlic, jalapeños, ginger and olive oil blended together)<br />
<br />
start off by cooking up a few slices of bacon.<br />
When crispy, remove from pan and dice.<br />
Tip most of the bacon grease out (not down the drain! oil does not go down the drain) but leave a little there for later on.<br />
<br />
Dice red onions and olives.<br />
<br />
Slice baby lettuce in half and place in the hot pan, cook until fried brown on cut side then place on plate cooked side up, garnish with cheese then follow with the rest - easy and dam good by themselves as a side!!<br />
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<br />Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-58673827496658094062012-03-07T07:27:00.000-08:002012-03-07T07:27:13.507-08:00Art - Objects Appear Closer<div class="separator" style="clear: both; text-align: center;"><b>'Objects in the Mirror Appear Closer than they are'</b></div><div class="separator" style="clear: both; text-align: center;">Latest surfboard adorns a close up shot of a Zebra.</div><div class="separator" style="clear: both; text-align: center;">This was created during the Celebration of Fine Art in Scottsdale Arizona - love this one</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvokU5lq9y9Mo7__9T2YxjlSNcF1YfxxLFlAISopWT2K4LcaFbDxsYAOP5C7TUGoWGnRkhS8aB5GI6m6wqrXhzZrKiegsSPxZ725H8HGeTIFw1m6T5Rc1NwackRSFLHt1PfvgOQZPjCVt/s1600/objectsInMirror.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOvokU5lq9y9Mo7__9T2YxjlSNcF1YfxxLFlAISopWT2K4LcaFbDxsYAOP5C7TUGoWGnRkhS8aB5GI6m6wqrXhzZrKiegsSPxZ725H8HGeTIFw1m6T5Rc1NwackRSFLHt1PfvgOQZPjCVt/s320/objectsInMirror.jpg" width="105" /></a></div>Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-7715713808131846942012-02-09T22:00:00.000-08:002012-02-09T22:00:45.951-08:00Celebrate of fine ArtWell we are a month into this 3 month festival, enjoying all aspects of this except for surf and family - yes I know the order I put this. The fam has been a out and I talk constantly to my girls - surf cant talk on the phone!<br />
Here are some shots from the set up where we had a shell, that was only a couple of walls and a freshly laid cement floor.<br />
New work is completely inspired by my new tent crowd, it is refreshing to be surrounded by artists that arent necessarily coastal influenced, I am drawing lines from native indian artist - <a href="http://jamesayers.com/" target="_blank">James Ayers</a>, urban artist - <a href="http://www.jameskirkrandle.com/" target="_blank">James Randle</a>, and Vintage Vehicle artist - <a href="http://www.santiagomichalek.com/" target="_blank">Santiago Michalek</a> among others.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidM8L18Qz-Ar0VnWmKEvDG9-DjMYx6R10BWTPAQoRfP7mumEu1wpjIk1ErQNqK7GKG4YMVLyoZWwnqGQSIRXLj7TmDVeIFsq66fyhCFlJGNuglAgGoVe4HZXY32DS83lwd4yZfHy3TkPfR/s1600/beginning.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidM8L18Qz-Ar0VnWmKEvDG9-DjMYx6R10BWTPAQoRfP7mumEu1wpjIk1ErQNqK7GKG4YMVLyoZWwnqGQSIRXLj7TmDVeIFsq66fyhCFlJGNuglAgGoVe4HZXY32DS83lwd4yZfHy3TkPfR/s320/beginning.jpg" width="320" /></a><br />set up - not sure what I am supposed to do here!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEX_FYtvceEcT_TvwhaxYUNl0D0yEp7OMiQTH7i_klseK-Y5e_Vf_wLEi9_-9xSQoVa4grOjS4fVwEdOJzkpJl_aMeoKbWDdPtDzuiMWt3GbBqHesBFLZ_dVWom10fl01PDVnFfuBjJKP4/s1600/final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEX_FYtvceEcT_TvwhaxYUNl0D0yEp7OMiQTH7i_klseK-Y5e_Vf_wLEi9_-9xSQoVa4grOjS4fVwEdOJzkpJl_aMeoKbWDdPtDzuiMWt3GbBqHesBFLZ_dVWom10fl01PDVnFfuBjJKP4/s320/final.jpg" width="320" /></a><br />a few days later the easel is out and paint is moving.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkOqBZ4SIZ0Wtb_MzBpSwYIrk6rZoeK02dWk_JfinXMlbl9D_1Ye88DHTGcV9U3KTru5n3DTuQ0NGk2ySogNi13etK2hFNLK_dXvhrj-w_qxhBlI3ntak7nJo-B_U7kqxDHHYACL7HzsT/s1600/final2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkOqBZ4SIZ0Wtb_MzBpSwYIrk6rZoeK02dWk_JfinXMlbl9D_1Ye88DHTGcV9U3KTru5n3DTuQ0NGk2ySogNi13etK2hFNLK_dXvhrj-w_qxhBlI3ntak7nJo-B_U7kqxDHHYACL7HzsT/s320/final2.jpg" width="320" /></a></div>
Not sure what is next on the easel or what will even come off it - but things are moving.Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-56341407011447407722012-02-09T21:27:00.000-08:002012-02-09T21:27:37.793-08:00Art - new snowboards from scottsdale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuzmz76tvg9jxQ9sOYst0TNAz-mArok2LWdNQcdeJU0rj0UxUisybGs9SN5ft2OI-8Oh9WYemxgBE4J5HyozfQWtkzas93VRYXUxrkJnX6lj9gD4HxHUh07cf1AaQMwOk1v089bG9yC_U/s1600/betweenTheLines.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuzmz76tvg9jxQ9sOYst0TNAz-mArok2LWdNQcdeJU0rj0UxUisybGs9SN5ft2OI-8Oh9WYemxgBE4J5HyozfQWtkzas93VRYXUxrkJnX6lj9gD4HxHUh07cf1AaQMwOk1v089bG9yC_U/s320/betweenTheLines.jpg" width="170" /><br />Betweeen the Lines</a>Drawing Lines<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUdc-Ed2NAn54cJS7n2FvVXgkEKnxUHFrjYzxhK094OSBLaYqzi7ygucnNtnoYxcheAcclUlaSijh3Knxh6o3P0FTEY5sHsT7ldbEzaxI_YJCt9QU3FwXVeh5EzjgXgC7M3poHfu0PVsM/s1600/drawingLines.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="61" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUdc-Ed2NAn54cJS7n2FvVXgkEKnxUHFrjYzxhK094OSBLaYqzi7ygucnNtnoYxcheAcclUlaSijh3Knxh6o3P0FTEY5sHsT7ldbEzaxI_YJCt9QU3FwXVeh5EzjgXgC7M3poHfu0PVsM/s320/drawingLines.jpg" width="320" /></a></div>
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<br />Lines lines everywhere - new work from the desert.Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com2tag:blogger.com,1999:blog-6801085401590452255.post-54983307434948968602011-11-19T23:51:00.001-08:002011-11-19T23:54:44.265-08:00art - snowboards (NEW)<div class="separator" style="clear: both; text-align: left;">
First light Fresh</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX422UbULIhaHnl1Ary4SEI88TzR83J3xkRddK0jNa8r1cnP6ZzhgMjLkA4BByfjgz6wduBIUUTHwZJwopO0MAPjQIGsEswxOFnni6_fG7Nws1mXyIdx7unX_aV95VO3QZmr96GY8bWO6d/s1600/FirstLightB.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX422UbULIhaHnl1Ary4SEI88TzR83J3xkRddK0jNa8r1cnP6ZzhgMjLkA4BByfjgz6wduBIUUTHwZJwopO0MAPjQIGsEswxOFnni6_fG7Nws1mXyIdx7unX_aV95VO3QZmr96GY8bWO6d/s400/FirstLightB.jpg" width="75" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhSihvr6V6PUMKsAk_QektZm6K949QgXuhdxDgXLIpI0LGBoxw8ymfnlLHeH9z19H8R_V3ObYm6rJRHf2Ms3EwPG2Uyi1JbUB-7OhZ599lo35RB682pjBcwC4vTy_hFxyM2PSuk3_hyphenhyphenAS/s1600/fresh_B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhSihvr6V6PUMKsAk_QektZm6K949QgXuhdxDgXLIpI0LGBoxw8ymfnlLHeH9z19H8R_V3ObYm6rJRHf2Ms3EwPG2Uyi1JbUB-7OhZ599lo35RB682pjBcwC4vTy_hFxyM2PSuk3_hyphenhyphenAS/s400/fresh_B.jpg" width="400" /></a></div>
<br />Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-34141994241625317082011-11-18T16:53:00.001-08:002011-11-18T16:55:30.736-08:00Just so you know<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmBd63fajTxTMRTlQQzDcagqLhcjcTPMoZ4tNz3M_C85zHV3-zN2IobP-6v1J7f60Wic3HLVMWtIWCmive2Z3eMQ2WzP1ViKVVP-PmYzatssitGNHnwoFACvZhDZrHAX7N8lcFNtZ8Ku_/s1600/insp_flamboyance.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmBd63fajTxTMRTlQQzDcagqLhcjcTPMoZ4tNz3M_C85zHV3-zN2IobP-6v1J7f60Wic3HLVMWtIWCmive2Z3eMQ2WzP1ViKVVP-PmYzatssitGNHnwoFACvZhDZrHAX7N8lcFNtZ8Ku_/s400/insp_flamboyance.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOpppQa_ULU3O2cPrf7yOtqRdlqK65ilz8mvP-4dbhjLY86yUH31EVQhhjMyP6bKuQkhoflk-3BXrnhixBtl4zK6JLXVIC1mKLjTQq2EPdlvqzzDvE4BCNyy7SBArvcvH1LQBMjm4vfDNy/s1600/insp_captkirk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOpppQa_ULU3O2cPrf7yOtqRdlqK65ilz8mvP-4dbhjLY86yUH31EVQhhjMyP6bKuQkhoflk-3BXrnhixBtl4zK6JLXVIC1mKLjTQq2EPdlvqzzDvE4BCNyy7SBArvcvH1LQBMjm4vfDNy/s400/insp_captkirk.jpg" width="400" /></a></div>
<br />Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-91815841793924016322011-11-01T19:28:00.000-07:002011-11-01T19:28:49.693-07:00Recipe - Warm Cucumber SaladI am currently preparing for the next two trips to Key West - James Coleman gallery, which will then be followed by my move to Scottsdale Arizona to attend the 3 month 'Celebration of the Art' Event.<br />
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Today is a fun and unusual mix - Warm Cucumber salad.........</div>
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Olive oil</div>
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Garlic </div>
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Mushrooms</div>
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Onions</div>
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Red chili</div>
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Sesame seeds</div>
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Asparagus</div>
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Orange pepper</div>
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Bacon</div>
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Been sprouts</div>
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Cucumber</div>
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Mozzarella</div>
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Pear vinegar</div>
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Maple syrup</div>
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Collard greens</div>
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Pre-cook/crisp the bacon then dice.<br />
Slice all ingredients prior to cooking, as the wok will cook very fast and therefor you may end up burning things as you are trying to prepare....</div>
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In a wok or deep pan, warm the olive oil and then add cut garlic and onions, when transparent, add mushrooms and asparagus. When veges start getting a slight brown on the edge, add collard greens, red chilies bacon, orange pepper, sesame seeds. The collard greens should not wilt but are get a nice steam.</div>
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Add Cucumber and been sprouts, and mix for two minutes just to heat, then add the rest of the ingredients and serve straight away.........</div>
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Good with Steak! </div>
</div>Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-79768564037538061952011-10-13T22:47:00.000-07:002011-10-13T22:47:49.844-07:00Art - new for Florida shows<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRcAgbNj74WkiajjvoMkOYpV8ZoYIEBCnvrPTsvVctAiuBPkN7_bupYNypdqL8Rb1zaHkB9hII4FZumP25CXl77za82xFRhjWRNX-k7UVtGlBa0IXmtV_edqEkIrHZ9ih2tcsm-ABK77z/s1600/diffusedReflections.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="83" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRcAgbNj74WkiajjvoMkOYpV8ZoYIEBCnvrPTsvVctAiuBPkN7_bupYNypdqL8Rb1zaHkB9hII4FZumP25CXl77za82xFRhjWRNX-k7UVtGlBa0IXmtV_edqEkIrHZ9ih2tcsm-ABK77z/s400/diffusedReflections.jpg" width="400" /></a><br /><u>diffused reflections</u><br /><br />Ive been hard at it in the studio and here are a couple of the new mahogany boards - both are 7ft. Really enjoyed creating these and wanted to delve deeper into my green palette<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPzSIkiy78A2yqYVz9E12jZIJ3MuvWxj5AcQJSg-C-a2J6qhq1dtaVovysG_GP-gnTYeDKz9bvtmqBSFtulGXqGBSbSwIUp_Rjn_cpPi7sCSAyC_NO_JCr-MFAoRChFPZ595kjeEQ9INE/s1600/emeraldCity.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="85" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPzSIkiy78A2yqYVz9E12jZIJ3MuvWxj5AcQJSg-C-a2J6qhq1dtaVovysG_GP-gnTYeDKz9bvtmqBSFtulGXqGBSbSwIUp_Rjn_cpPi7sCSAyC_NO_JCr-MFAoRChFPZ595kjeEQ9INE/s400/emeraldCity.jpg" width="400" /></a><br /><u>emerald city</u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp2AeeO0lEftb4h5dJxU4nhJynznK6Un4OTNuJQwIdFStdyBqN0ZVmEGBckjQVyMGCoJNGtDT8ekJfO-yggw4E20Mucq3gD3rOJf77CSoSWcgqImfBHV2RWq7QtN2IdsKeOAo24XvrBOx/s1600/bodies2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp2AeeO0lEftb4h5dJxU4nhJynznK6Un4OTNuJQwIdFStdyBqN0ZVmEGBckjQVyMGCoJNGtDT8ekJfO-yggw4E20Mucq3gD3rOJf77CSoSWcgqImfBHV2RWq7QtN2IdsKeOAo24XvrBOx/s320/bodies2.jpg" width="169" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5F43qs-d0vA_5qmCjhuK5147VprQsPd9t_iDp2QTPxec3GuahN7b64Q4wzfrwnZcSQiCUVNfVa9rwknzvxV0JTTk6DdZ_psA54gWCZsP3vLLcAhvXwaQhBQlwt39QHQqbeuEIrHjGxzDH/s1600/bodies1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5F43qs-d0vA_5qmCjhuK5147VprQsPd9t_iDp2QTPxec3GuahN7b64Q4wzfrwnZcSQiCUVNfVa9rwknzvxV0JTTk6DdZ_psA54gWCZsP3vLLcAhvXwaQhBQlwt39QHQqbeuEIrHjGxzDH/s320/bodies1.jpg" width="169" /></a></div>
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Well the show is during Key West's Fantasy Fest - so playing around, I created both these wall sculptures using fiberglass casts and wrapping them in gold leaf to create a great, different canvas.......Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-65356064215537651642011-10-08T17:02:00.001-07:002011-10-08T17:02:12.799-07:00Recipe – Ratatouille – super easy<br />
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<span class="Apple-style-span" style="font-family: Arial, sans-serif;">So after my
wife and I watched the movie Ratatouille at least once a day for six months –
thanks to Chilli, I really was intrigued in knowing what this European dish is.</span></div>
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<span style="font-family: "Arial","sans-serif";">After
researching and some experimenting on my own behalf, here is the recipe I came
up with and as a side note, if you have young kids – it is really fun for them
to be a part of the preparation and cut up the veges – easy to slip some in
their mouth as they are cutting and they are usually (not always) interested in
something they created.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">Ingredients
(and this will feed a family of four with enough for tomorrows lunch)<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">Any and all
squash/pumpkins you can find<br />
Last night I used, <o:p></o:p></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Butternut Pumpkin<br />
Acorn Pumpkin<br />
Summer Squash (or patty pan squash)<br />
zucchini<br />
Yellow Squash<br />
Green Squash<br />
Yams or sweet potatoes – these are so good in it.<br />
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a couple of large tomatoes<br />
a couple of large Onions<br />
baby carrot – don’t cut these<br />
full garlic<br />
1 leak<br />
can of tomato paste<br />
basil<br />
grape seed or olive oil<br />
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(split peas if you want to use these)<br />
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Salt or if Brags Amino Acids if you prefer to cut the salt which is what I
used.<br />
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Slice all veges into a about a 1/8 to a ¼ inch thick.<br />
In a big casserole dish a threw about a hand full or more of split peas on the
bottom as I know there will be lot of liquid in this dish and they will help
keep the flavor – this is an option, then start alternatively stacking all
veges vertically and place the baby carrots and leaks in all the crevasses that
are left.<br />
Chop up the garlic and put it over the top, along with the basil and maybe some
more of the split peas along with a good splash of oil (grape or olive).<br />
Spread over the tomato paste and sometimes I add about a ¼ of a cup or less of
chicken stock to kick things off.<br />
Put the lid on the dish then place in an oven at 350 <span class="apple-style-span"><span style="background: white; color: #222222;">°F</span>
for about an hour and a half – there is no issue on a little longer or less, it
just depends on how you want your veges, I like mine real soft so the flavours
go thru out……..<br />
Serve in a bowl and if you want to kick it up, put some hot sauce on it – I use
an olive oil that I have a bunch of chilies soaking in it!</span></span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br />
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<!--[endif]--></span>Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-13730687751132135962011-10-03T12:08:00.000-07:002011-10-03T12:08:07.935-07:00Recipe - Ono and Bacon<br />
<br />
<b><u>Ono</u></b><br />
Clean fish (cut of skin and bloodline)<br />
seasoned, s/p onionsalt. garlic salt, and then spread some tomato paste over the top of it. Wrap the fish in bacon all the way around and hold with toothpicks.<br />
Place in middle rack of oven at 360 degrees for about 10 min or so<br />
<br />
<br />
Try this as a nice side salad<br />
<br />
arugula<br />
spinach<br />
chives<br />
avocado<br />
parsley<br />
chickpeas or garbanzo beans<br />
rock salt and grapeseed oil<br />
<div>
<br /></div>
<br />
Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-41012120778443954652011-09-25T12:21:00.000-07:002011-09-25T14:58:03.650-07:00Recipe - banana crepes<br />
Nice and simple!<br />
As a kid, I remember learning to make them, and then every weekend making a whole stack.<br />
If I was in a great mood, my sisters, mum and dad would all be eating, if not, they hovered around my plate until I could not eat any more, and then I would throw the rest to the seagulls that hovered my plate.........<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQEM51Mu3udx-o6hiyqcAnhBAIYoDItS4NWLaUATeoOrku20DAYGf3nXjcW0MJwySG6KsIAkPSD9GY8ZyF7eU7q2NmEnUUecQmrc1vN_obIv5UugkTLQ-tpIQrX7r5hgWM4xlsc67sTsh/s1600/liz45.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQEM51Mu3udx-o6hiyqcAnhBAIYoDItS4NWLaUATeoOrku20DAYGf3nXjcW0MJwySG6KsIAkPSD9GY8ZyF7eU7q2NmEnUUecQmrc1vN_obIv5UugkTLQ-tpIQrX7r5hgWM4xlsc67sTsh/s200/liz45.jpg" width="83" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy Bday</td></tr>
</tbody></table>
Made these this morning as it is Liz's Bday.<br />
<br />
(By the way, I don’t really measure anything - I just watch the consistency)<br />
<br />
<u>Ingredients</u><br />
Banana<br />
Flour<br />
Vanilla essence<br />
Salt<br />
1 egg<br />
Milk<br />
<br />
In a bowl pour about a cup or two of milk, crack the egg and add a dash of vanilla essence and a pinch of salt. Start whisking and add the flour until you can take out the whisk and the mixture turns around the bowl once before stopping. If it keeps going – add more flour or if it does not turn by itself – add more milk…….<br />
Slice the banana and start heating the pan with a little bit of spray oil. I usually have the heat just south of high. Pour the batter into the pan so that it spreads out to be the size that you wish – remember crepes are thin and you lift the pan to move the batter around! Place in the slices of banana once the pancake is in the pan, and turn when slightly brown – will only take a few minutes either side.<br />
Either use syrup to top or my favourite is sprinkle sugar and pour lemon juice over it – I lived on these in Indonesia as they are a breakfast staple for all traveling surfers<br />
<br />
<br />Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-40556763184652096332011-09-19T17:06:00.001-07:002011-09-20T16:11:35.014-07:00Recipe - Ono not figs!!<br />
<div class="MsoNormal">
Using Ono bellies, which is a fish version of pork loins
(Ono can also be substituted with a firm white fish like sea bass or groper)<o:p></o:p></div>
<div class="MsoNormal">
Cut up a handful of figs, a couple of large garlic cloves
and simmer in about two cups of white wine and chicken stock. Let it reduce on
high while you prepare the fish.<br />
<br />
<o:p></o:p></div>
<div class="MsoNormal">
Clean the ono by cutting off the skin and the red blood line
which will give you two almost cylindrical pieces.<o:p></o:p></div>
<div class="MsoNormal">
Pan sear the ono for about ten minutes, it is a firm fish
like salmon and wont fall apart. I like to use a little bit of olive or grape
seed oil and a touch of bacon fat to give it that smoked taste.<o:p></o:p></div>
<div class="MsoNormal">
Once you feel the ono starting to get firm, add smoked
paprika to the figs and wine reduction and little salt/pepper, Normal paprika
does not really have the kick that the smoked version has but it will do.<o:p></o:p></div>
<div class="MsoNormal">
Reduce the heat of the ono and then added the wine/fig
reduction to the pan, cover the pan with the top and let simmer for another
5-10 minutes allowing the moisture to enter and cook the fish.<br />
<br />
<o:p></o:p></div>
<div class="MsoNormal">
This really goes well with a salad or even with strong
greens like Kale or Collard greens<o:p></o:p></div>
Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-39304088465964358422011-09-17T00:28:00.000-07:002011-09-20T16:11:25.045-07:00Art - Pacific Crest Gallery Tahoe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ3wqL9enOF2pVvTaB1ElysffVjTofFWdou1LU0tk06s7qVOk3T8WAqQnUTOA8HYojNqyQtUUQkCtSd2AUdUQLPIq_K9xmOo26baDkK9JPtfiCuo9kWKLVea8SkLPl2JhzWdcmSJr6CX9/s1600/pacificCrest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ3wqL9enOF2pVvTaB1ElysffVjTofFWdou1LU0tk06s7qVOk3T8WAqQnUTOA8HYojNqyQtUUQkCtSd2AUdUQLPIq_K9xmOo26baDkK9JPtfiCuo9kWKLVea8SkLPl2JhzWdcmSJr6CX9/s320/pacificCrest.jpg" width="279" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDLoJzA2_Fs2BKFViq6xZhok4uoyK2iPh8oF9XWhEDwyu7eM2WhrtxW3XPsx7e4E9fafQuXmQdyG_T9iGNsXl-o-RBTS7oZM-viPQKPpb6tOGGIaCQp6Wo7mtPgF0obdrFO5JrlwC4GHS/s1600/MtTallac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDLoJzA2_Fs2BKFViq6xZhok4uoyK2iPh8oF9XWhEDwyu7eM2WhrtxW3XPsx7e4E9fafQuXmQdyG_T9iGNsXl-o-RBTS7oZM-viPQKPpb6tOGGIaCQp6Wo7mtPgF0obdrFO5JrlwC4GHS/s320/MtTallac.jpg" width="148" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDLoJzA2_Fs2BKFViq6xZhok4uoyK2iPh8oF9XWhEDwyu7eM2WhrtxW3XPsx7e4E9fafQuXmQdyG_T9iGNsXl-o-RBTS7oZM-viPQKPpb6tOGGIaCQp6Wo7mtPgF0obdrFO5JrlwC4GHS/s1600/MtTallac.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SW4wVJr6MwKSKQYAVjaa9tj9BcT7Nf3IIEyTdtCFxJP_LTrRir9_RyyMGoM5-hrILDYKt4WO9RAVuWh5a85wG6g8ZxI-z8VNn2tUq-fMKgnesZ0bNy7-9DJwHHeX8DgttjH-pDoQB12l/s1600/pacificCrest.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SW4wVJr6MwKSKQYAVjaa9tj9BcT7Nf3IIEyTdtCFxJP_LTrRir9_RyyMGoM5-hrILDYKt4WO9RAVuWh5a85wG6g8ZxI-z8VNn2tUq-fMKgnesZ0bNy7-9DJwHHeX8DgttjH-pDoQB12l/s1600/pacificCrest.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a></div>
<div style="display: inline !important; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SW4wVJr6MwKSKQYAVjaa9tj9BcT7Nf3IIEyTdtCFxJP_LTrRir9_RyyMGoM5-hrILDYKt4WO9RAVuWh5a85wG6g8ZxI-z8VNn2tUq-fMKgnesZ0bNy7-9DJwHHeX8DgttjH-pDoQB12l/s1600/pacificCrest.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;">.</a></div>
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<div class="separator" style="clear: both; text-align: center;">
Mt Tallac painted live @ Pacific Crest Gallery Tahoe.</div>
<div class="separator" style="clear: both; text-align: center;">
July 2011</div>
Family came and not one of them offered to clean my brushes!!!<br />
<span class="Apple-style-span" style="background-color: #141414; color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">©Tillack</span>Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-42452081167637058142011-09-17T00:13:00.000-07:002011-09-20T16:10:57.316-07:00Art - Maui Blues and Old Lahaina<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFUeErHJiLjVjfRbgbr1ZHJcZl2Z0Df3UBc9cD1OGAnb3RXrcg7IyeJJ_JRhHe-V_VzT0zADWxAKntZtFF9Voz98JvtOW7P-rW_OJEsM6RJC2oztf0yMMFKp37wHKpz7zwNrlAfuc1094/s1600/MauiBlues.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFUeErHJiLjVjfRbgbr1ZHJcZl2Z0Df3UBc9cD1OGAnb3RXrcg7IyeJJ_JRhHe-V_VzT0zADWxAKntZtFF9Voz98JvtOW7P-rW_OJEsM6RJC2oztf0yMMFKp37wHKpz7zwNrlAfuc1094/s320/MauiBlues.jpg" width="128" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbuhhdMPZ9Nr4mdY253yM91-XLQ7GTeremRRlo2SlqMvVwX0vF7_s1TOuvbWJUCvF6uYux_k4IkapBiWxRiSdX2JCyLFfGgdrBa8giJYgTfn5V5iTs6LmOz9zhUWVdypHzpOwg9u5rthN/s1600/oldLahaina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBbuhhdMPZ9Nr4mdY253yM91-XLQ7GTeremRRlo2SlqMvVwX0vF7_s1TOuvbWJUCvF6uYux_k4IkapBiWxRiSdX2JCyLFfGgdrBa8giJYgTfn5V5iTs6LmOz9zhUWVdypHzpOwg9u5rthN/s320/oldLahaina.jpg" width="320" /></a></div>
Painting Maui Blues and Old Lahaina live @ Images Gallery Maui.<br />
August 2011<br />
<br />
<br />Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0tag:blogger.com,1999:blog-6801085401590452255.post-30263858037995287322011-09-17T00:03:00.000-07:002011-09-20T16:10:47.874-07:00Art - Pina<div class="separator" style="clear: both; text-align: center;">
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painted live @ Thomadro Gallery, Haleiwa Summer 2011<br />
based on the red mud found in the pina fields<br />
<br />Tillackhttp://www.blogger.com/profile/09828047257332541441noreply@blogger.com0