Tuesday, August 23, 2016


We always have a marvelous time at The National Gallery of Art.  It's not that far away from home, only about 25 miles if you make like a crow.  I have a tendency to want to head for the mountains, and Gregg is really great about that and he does love that too.  However, I knew he had been eager to see the city again, and though he has to persuade me more than usual, once I am there, I love it!  That goes for the museums too. Of course he always tells me that I will, and he is always right.  There is always so much to see in Washington DC.  

There are still areas we did not get to see, and you can bet that we will be going back sometime.  But I am sharing what I did see that day.

Explanation of the painting above and below.  I only took photos of these two.  I will have to go back for the others.  I cropped the above painting to show the flowers.  

Miss Juliana Willoughby
oil on canvas 1781-1783
George Romney
British, 1734-1802
Andrew W. Mellon Collection 1937.1.104

The Skater - (Portrait of William Grant)
oil on canvas 1782
Gilbert Stuart
American, 1755-1828
(Worked in Britain, 1775-1793)
Andrew W. Mellon Collection 1950.18.1

Mrs. Davis Davenport
oil on canvas 1782-1784
George Romney
British, 1734-1802
Andrew W. Mellon Collection 1937.1.105

Miss Catherine Tatton
oil on canvas, 1786
Thomas Gainsborough
British, 1727-1788
Andrew W. Mellon Collection 1937.1.99

A Painter's Studio
oil on canvas, c. 1800
Louis-Leopold Boilly
French, 1761-1845
Chester Dale Collection 1943.7.1

There are more paintings that I would like to share, but I will hold off for a while.  I hope you enjoy these.

Monday, August 22, 2016


I am joining the following memes as they become available.  Thank you Jesh, Tom and N.C. Sue for hosting.

Jesh at Seasons
Tom at Tuesday's Treasures
N.C. Sue at Wordless (on Tuesday) at image-in-ing


Two recipes today.  I made them back on the 4th of July when a dear friend visited for the weekend. Gregg was away and she came over to keep me company.  We had a super time talking non-stop and had fun watching the 4th of July Celebration on the Capitol grounds in Washington D.C.  We were both happy for those crowds who stuck it out with the weather being so iffy, but equally happy to be watching in comfort at home. The rain finally stopped and people certainly deserved the great show they had.  Over the weekend my friend and I watched several British cops and robbers shows on Netflix.  Before we knew it the weekend was over and it was time for her to go home.

Paleo Oven Baked Ribs by Jessica DeMay.  You can see her recipe here.

1 tablespoon coconut sugar (I used 1 tablespoon of brown sugar)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon smoked paprika (I used what I already had.  It wasn't smoked)
1 teaspoon black pepper
1 teaspoon cayenne pepper
1-1/2 teaspoon Real Salt (I used regular Kosha Salt, again what I had in stock)
1 rack of baby back ribs

Preheat oven to 275 degrees F. and line a sheet try with parchment paper (I used a non-stick foil).

In a small bowl combine sugar, garlic powder, onion powder, chili powder, paprika, black pepper, cayenne pepper and salt. Mix well.

Dry the ribs off and peel membrane off the back if necessary.  Rub down with the dry rub mixture on both sides, rubbing it in thoroughly.  In Jessica's recipe she said you could prepare it the day before but the flavor was still there even if there wasn't any marinating time.  That's true as I didn't do this and it was very flavorful.

Place in your baking pan for 3 hours.

You can grill on the barbecue to give it a charred look, but again I didn't do this and it looked fine to me.  However, if you want the charred look you can do this in the oven on broil for three minutes on each side.

Creamy BLT (Bacon, Lettuce and Tomato) Pasta Salad by Margaret Anne

You can find the original recipe here

1 (1 lb.) box bowtie noodles, cooked to package directions
1 cup grape tomatoes, cut in half 
3 slices bacon, cooked and crumbled
1 head romaine lettuce, thinly sliced
1 teaspoon sugar
2 teaspoons apple cider vinegar
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon spicy mustard
1 teaspoon salt
1/2 teaspoon pepper

When you have drained the cooked noodles, rinse under cool water and drain again well.

In a large bowl combine pasta, bacon, lettuce and tomatoes.  Stir.

In a small bowl, combine sugar, vinegar, mayonnaise, sour cream, mustard, salt and pepper. Whisk until smooth.

Pour dressing over salad and toss until evenly coated.  

Serve and enjoy!

Margaret suggests that if you are making this ahead of time, add the crumbled bacon just before serving so that it will stay crispy.