It is always a toss up to decide when a painting is done. Stop too soon and it doesn’t reach its potential. Work too long and it is ruined.
I think the picture of Allie is done. Think being the operative word.
I will prop the picture on the counter for the next two days and ponder it from different angles. I will take it to class on Monday to get feedback but I had better take a new project to begin.
That is my new challenge. What to paint next? Any ideas?
We had a great Vegan dinner tonight. Red-Hot White Bean Chili (adapted from a recipe by that name from Vegan Fire and Spice cookbook.
A wonderful, spicy taste without being hot! Just a nice hum in the mouth. The Bearded One said, “Don’t lose this recipe.” A sure sign a should put it on the blog.
Red Hot White Bean Chili
1 T olive oil
1 sm yellow onion, chopped
1 sm carrot, chopped
1/2 red pepper, chopped
1 lg garlic clove, minced
1 jalapeno pepper, seeded and minced
1 1/2 T chili powder
1/2 t salt
1/4 t ground cumin
1/8 t dried oregano
1/8 t cayenne
large pinch black pepper
1 (15 0z) can chopped tomatoes
1/2 c tomato sauce
3/4 c water
2 (15 oz) cans cannellini beans, drained and rinsed
2 scallions, minced (optional)
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, peppers, and garlic. Cover and cook until tender, about 10 minutes.
Blend in the chili powder, salt, cumin, oregano, cayenne and pepper, and stir for one or two minutes.
Add the tomatoes, the tomato sauce, and water and bring to a boil. Reduce the heat to low, stir in the beans, cover and simmer until the vegetables are tender, stirring occasionally, 45-50 minutes. Garnish with minced scallions, if desired.