Build Your Skills One Brush Stroke at a Time!
TABLE OF CONTENTS
HELLO FROM THE STUDIO
QUOTABLE ART QUOTES
RECIPE FROM THE STUDIO
Photograph by Cheryl Poulin
Hello from the studio!
I'm just dropping you a little note to say that after an extremely busy fall, winter and spring here in the studio, I'm taking a little break over the summer months.
The studio will be open again in September with
an exciting line up of workshops
which are already beginning to fill up!
And still, by popular demand, I'm doing the Ladies' Art Retreat - EAT, PLAY, PAINT - which is a fun day for making art and opening up to creative exploration.
A wonderful grown-up play day!
For more information on how you and friends can sign up, click here.
Enjoy the recipe at the end of this short newsletter and have a great summer!
Oh, and if you like this newsletter, by all means share it with all your painting friends!
Here's where they can sign up for the free e-zine!
Photograph by Frank Farrell.
Asparagus and Spinach Cheese Pie
Makes 8 Servings
1/2 lb asparagus, trimmed - keep 6 spears aside for garnish and cut the rest into 1/2-inch pieces
1 pkg frozen chopped spinach, thawed and squeezed of excess moisture
5 large eggs
15 oz light or full fat ricotta
1 tsp salt
1 tsp freshly crushed black pepper
1/2 tsp ground nutmeg
3 green onions chopped, including the green parts
1/2 lb bacon, cooked to a crisp and crumbled
Preheat the oven to 375F.
Microwave all of the asparagus until firm-tender. Drain, pat dry and set aside.
In a large bowl, combine the eggs, cheese, salt, pepper and nutmeg. Whisk to blend and then carefully stir in the spinach, green onions, crumbled bacon and chopped asparagus pieces.
Spoon into a greased pie plate and then arrange the asparagus spears on top like spokes of a wheel.
Bake for 35 minutes on middle rack. It should be firm.
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