Art exhibit still going on.

Well we have had lots of good feedback from our art exhibit at the bookstore. Many friends who have come down to our little town just to see it. The owner of the store was very impressed withour display and they have told us that if we ouwl like to display again to let them know. Here are some pics of the final set up at the store. Enjoy!

New Art for the Art Exhibit in October

My wife and I are the featured artists for the month of October at a local bookstore in our little town of Decatur, IN, called The Next Page Bookstore. We have been working on some new pieces for the exhibit and I figured I would tease you all with a sneak peek of one of my new works. It is a portrait of the Bride of Frankenstein. 12x12 inch stretched canvas in acrylic paint. Hope you enjoy it and maybe if you are close by, you can stop in and check out our little display for my favorite month, October,  and favorite holiday, Halloween! Hope to see you there!

Smoked Sausage, Butternut Squash and Wild Rice Soup

Recipe courtesy Emeril Lagasse, 2005

Ingredients

• 2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
• 2 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 12 cups chicken stock
• 2 1/2 cups chopped onions
• 1 cup wild rice
• 3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
• 2 cups fresh corn kernels
• 1 1/2 cups half-and-half
• 1 tablespoon chopped fresh parsley leaves

Directions

Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

Butternut Squash Rounds with Shallot-Cider Sauce and Pan Roasted Walnuts

Ingredients
•1 3-pound butternut squash, with a 6-inch-long neck (see Shopping Tip)
•2 tablespoons canola oil
•2 cups thinly sliced shallots (8-10 medium)
•1 teaspoon light brown sugar
•1/2 teaspoon salt
•1 cup cup apple cider
•1 tablespoon cider vinegar
•1/2 cup chopped walnuts, toasted (see Tip)


Directions
Preheat oven to 350°F. Coat a large baking sheet with cooking spray.


Cut off the neck of the squash and peel it. Slice into twelve 1/2-inch-thick rounds; remove any stray fibrous threads or seeds in the centers. (Reserve the rest of the squash for another use, such as squash puree). Place the squash rounds on the prepared baking sheet. Cover with foil.


Bake for 20 minutes. Remove the foil and continue baking until the squash is tender, about 20 minutes more.


Meanwhile, heat oil in a large skillet over medium heat. Add shallots, brown sugar and salt and reduce heat to medium-low; cook, stirring often, until the shallots are softened and beginning to brown, about 5 minutes. Stir in cider and vinegar and cook until most of the liquid is evaporated, 6 to 8 minutes.


To serve, place 1 squash round on a small plate and top with about 2 1/2 tablespoons shallot sauce. Place a second round on top and finish with another 2 1/2 tablespoons of sauce and a sprinkling of walnuts. Repeat with the remaining squash, shallot sauce and walnuts.


Look for a squash with a long slender neck like a goose—at least 6 inches long and about 3 inches wide.To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Sculpted Pumpkin for Art Showing

Finsihed up another piece for the Art exhibit in October. My wife and I are going to be the featured artists for the month. Here is my latest piece. He is made of polymer clay and is 9 inches tall. I then painted him with acrylic paints and sealed him.

Fun Candy from Walmart

Just some of the fun offerings for the little ghoulish ones in your life this year at Halloween!

WIN FREE STUFF! CHECK IT OUT!!

Check out Ravensbarrow.com to get full details on the contest and prizes!