Hello! Today is November 12, 2020. Exactly 8 months since the pandemic shut down everything, including the art shows I usually participate in. So far no word of one in the future, but I have my fingers crossed for some time next spring. Meanwhile, thank you for visiting my new web site. Unlike my old clunker, this one is easy to maintain, so I will be posting new work as it happens, keeping you informed of any shows I will be at, and generally keeping you in the loop. My annual Ornament is posted already and I am working on some lovely new earrings which I will share soon.

Check out the new work page to see what I've been up to.

Apart from working in the studio, I love to cook, which I know a lot of you have been doing more of whether by desire or necessity! I happened to catch something on a cooking show recently, that is a game changer so I thought I'd share. I am always a little timid to cook fish but this is super easy and makes all the difference in the world.

Pan Seared Fillet- French Style

Wash and dry fish fillets. I used Mahi but this will work just as well with salmon or any other firm fish. Season both sides with salt, pepper, onion and garlic powder, and paprika. You can pre-mix this spice mixture and have it on hand in a spice shaker. In a medium saute pan heat 1-2Tbs olive oil over medium heat. Put fillets in and cook 3 minutes and then turn over. After 2 more minutes, and this is the trick!, add 1-2Tbs butter. Let melt then scoop with spoon and pour repeatedly over fish. Do this for about a minute. That's it! Enjoy!