I've been doing some drawing lately...mostly bird dogs...with colored pencils and pastels. I think I'm getting progressively better. Here's one of Nick's English Setter, Sam...my first bird dog drawing:

This is a pastel portrait of a beautiful little French Brittany, Arrow:

This is a pastel of a great little English Pointer, Belle:

And, finally, this is a pastel in progress of a handsome, multiple champion German Shorthaired Pointer, Clown. I think he's shaping up nicely:

I'm enjoying this and will get more adventurous/ambitious and include birds and hunters soon. More to come.

Fish Stew!

A great new way to enjoy fish! Lamborns brought us a bunch of striper filets from Lake Powell...and I knew we had to start using them before they freezer burned. So I looked up a recipe...and combined two lbs of striper with a pound each of salmon and sole. The recipe was something like this: In a big stockpot, drizzle some EVOO and drop in three bay leaves. Toast the bay leaves. Take two of them out and reserve. Put a layer of oily fish (salmon and sole) cut into 2" chunks, on on the bottom of the pot. Then layer in sliced onions, sliced peppers, sliced potatoes, slice tomatoes (or canned tomatoes out of season), garlic, one of the bay leaves, chopped fresh cilantro, dried parsley flakes, salt and pepper. Then a layer of striper filets, also in 2" chunks, then repeat the layer of other ingredients, then a final layer of striper. Top it with a cup and a half of vinaigrette (I used rice vinegar, EVOO, and herbs...and any fish juice from the thawed fish). Bring to boil at med high, then lower heat, cover, and simmer for 35-45 minutes...or til veggies are soft and fish is done, but not dry. MMMM, good. You might want to add some red pepper flakes or some Sriracha sauce to taste...as part of the pre-cooking seasoning.

The pic doesn't do it justice. It was delicious served over a slice of toasted, crusty, home-made oatmeal bread.