Redfish for Dinner

My friends all tell me that I cook a mean steak on the charcoal grill. Using real charcoal is half the battle. But inside the kitchen is where I have earned most of my merit badges. Sheryl and I love to gather in the kitchen after a long day’s work, and unwind as we create a new gourmet favorite du jour. Nothing ready-made or out of a box either. Easy is just not our style. The fun is in living a bit on the edge as we mix the spices and toss things together. It has always been that way. Thai and Indian are personal favorites, but good Tex Mex gets our vote as well.

My dad taught me the merits of a fine Single Malt Scotch usually served neat. I never felt that there are any flies on a very dry Tanqueray gin Martini either! I like mine slightly dirty with an olive. Nothing is as refreshing as a cocktail while catching up on current events and taking the edge off a long day in the studio. A good California Cab or Zin is generally welcome come time for dinner.

Favorite past times include gardening, fly fishing and collecting antiques. We grow the herbs that we use in the kitchen every summer. Winters are often spent researching antiques when I am not in the studio painting. I collect the toys that I use in my paintings. I also enjoy collecting folk art canes. My collection includes sailor-made canes created by whalers of the last two centuries and carved wooden canes crafted by the best artisans of their day.