Red Pepper Soup - Oil on 9 x 12 Canvas Panel

$89.00+$10.00 S & H (USPS Priority Mail to USA)
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California residents subject to California sales tax

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To Purchase either email me or use the "Buy Now" button

Red Pepper Soup - If you've never experienced it, you should. It's very rare to see it on a menu, although I first discovered it at an eatery in New Mexico years ago. There are many different versions or recipes available on the net if you want to give it a try. Your comments are welcome.

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russells.studio@pacbell.net

Onion Wine - Oil on 9 x 12 Canvas Panel

4/6/2009 No Longer Available

Onion Wine - I first tasted it in the late 1980s at a friend’s Spanish style home near San Antonio, TX. We sat around the pool had charbroiled steaks and sipped of Onion Wine served from an old southwest style decanter much like the one I painted. It was a wonderful afternoon and evening. Sadly both of them are now gone.

If you are wondering what goes into Onion Wine, here is the ingredients list. 1. 1/2 pound Onions, 2. 2 1/2 pounds sugar, 3. 1/2 pound potatoes, 4. 2 teaspoons acid blend, 5. 1 pound raisins, 6. 1/2 teaspoon pectic enzyme, 7. Wine yeast starter, 8. Water to one gallon.

If you want the rest of the recipe I guess you could check on the net or if you could find a copy of "Home Wines of North America" by Dorothy Alatorre, you could find it on page No. 63. I don't think it is in print any longer as I cannot find the publishing company on the net. I have a copy given to me by my old friends in San Antonio, but of course I can't part with it. Your comments are welcome.

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russells.studio@pacbell.net

Sauce Pot and Veggies - Oil on 9 x 12 Canvas Panel

$79.00+$10.00 S & H (USPS Priority Mail to USA)
email me for international Priority Mail rates
California residents add 7.75% sales tax
No Paypal account necessary-Most major credit cards accepted

To Purchase either email me or use the "Buy Now" button.

Sauce Pot and Veggies - Most of us at one time or another have made Marinara Sauce, with or without meat, from scratch. In the process my father would simmer his for about two days and it would emerge thick, flavorful and a deep rich red color. To my recollection it was the best I've ever tasted. Your comments are welcome...

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russells.studio@pacbell.net