Pleine Air Painting Oahu Hawaii

Almost every night, my husband and I walk on the boardwalk in Ko-Olina on the island of Oahu, Hawaii. And every single night we go, it is a different sunset. If one could paint the variety and splendor of those evenings, it would take a lifetime. One could specialize in Ko-Olina sunsets and nothing else.

The colors change drastically almost by the minute. People line up on the edge of the water to watch the dramatic changes and the amazing combinations of colors. Only last night a man laying down on the grass, looked up and said, “What a palate of color God has to paint with!”

En pleine air, I introduce to you some of Ko-Olina’s gorgeous color in one dramatic sunset.

Enjoy!

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Ko-Olina Sunset-1

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Ko-Olina Sunset-2

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Ko-Olina Sunset-3

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Ko-Olina Sunset-4

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Ko-Olina Sunset-5

Limoges and Sevres are my Passion

As I complained that my knowledge of antiques was nil, my bet friend’s mother suggested that ignorance was a choice. All one had to do was pick up a book, start some research and learn how to see and judge what one sees. Sound advice for a twelve year old who took her seriously.

As years went by, I did what she suggested and progressed. I picked up books, visited antique stores and learned. Developing a liking, I saw, bought and collected what I loved. I fell in love with fine china.

Because of my daughter, some of my stuff was saved from the trash or from second hand stores. When I started to travel for work, I got rid of most of what I collected and she saved some of it.

I share with you here some of the pieces I fell in love with over the years and collected. It is not a huge collection neither am I showing you all of it, but it is decent enough.

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Limoges Candy or Jewelry Dish

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Limoges Creamer and Sugar Bowl

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Limoges Hot Chocolate Pot

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Limoges Teapot

When You Want It Perfect Do It Yourself

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“You never ever get rid of anything,” says my daughter Nadya, all the time.

It is true if I can conceive of using whatever could be thrown out. I use raw shrimp for my recipes and I keep the raw peels. I double bag and freeze them for the time I need and want a seafood broth.

Here is a recipe I made this afternoon. My husband does not care for cream soups much so I devised a way to eliminate the dairy part of it and used coconut milk.

I hope you enjoy this as much as we did.

Bel Hanna Wel Sheffa

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-Shrimp Broth
- 6 cups water
- 1 large onion
- Peels of 2 lbs shrimp
- 1/2 tsp ground nutmeg
- 1 tsp paprika
- 1 tsp old bay
- 1/2 tsp salt
- 1 tsp pepper

- Bisque
- 2 Tbsp tomato paste
- 2 Tbsp olive oil
- 3 Tbsp butter
- 2 Tbsp flour
- 1 can coconut milk

.Directions:

-Broth:
1- In a large pot, boil in the 6 cups of water, the onion, shrimp peels, nutmeg, paprika, old bay, salt and pepper.

2- Bring to a boil and simmer for 20 minutes.

3- Add tomato paste and whisk. Simmer another 10 minutes then remove from heat.

4- Pour the broth through a sieve and discard the solids.

5- Makes approximately 4 cups of broth. Set broth aside.

Bisque:

6- In the same pot, melt butter and add olive oil and heat on medium heat.

7- Add flour and whisk vigorously to fry the flour without burning it.

8- Add 4 cups of broth while whisking to avoid lumps.

9- When thickened, add tomato paste and whisk the paste in thoroughly.

10- Simmer on low heat for ten more minutes and remove from heat.