Dinner Time

Relaxing on the back deck watching over dinner cooking on the grill. Rib Eye steak and corn on the cob. Pilot Falcon fountain pen with Noodler’s black ink, Faber-Castell Pitt Art pens and Holbein watercolors in a Stillman and Birn sketchbook.

2016-05-22 Dinner Time


Sushi Joy

Friday night with friends at our favorite local sushi restaurant. Sushi Joy is located in a strip mall in Plymouth, Massachusetts and they have wonderful sushi, Japanese and Chinese food. Everyone that works there are very nice and we know the bartenders very well. Pilot Falcon fountain pen with Noodler’s black ink and Holbein watercolors in a Beta series Stillman and Birn sketchbook.

2016-01-08 Sushi Joy

Thanksgiving Eve

Thanksgiving in the United States is a holiday for giving thanks and celebrating the harvest. The evening before we spend with dear friends for wonderful food, drinks and conversation at the warm home of Keith and Katherine. This year our architecture classmates from Oklahoma State University joined us from Los Angeles, CA and Brooklyn, NY. The dinner consists of Cheese pizza and Mussels in a seafood essence marinara sauce. This tradition started in New Jersey with Keith’s family as take-out food as way to not to have to cook while prepping for all of the food for Thanksgiving. The homemade marinara is made with lobster bodies cooked in the marinara for the lobster essence. This is served with plenty of bread and grilled local oysters for an appetizer. Faber-Castell Pitt Art pen with Holbein watercolors in a Stillman and Birn sketchbook.

2015-11-25 Spicy Mussels

Cocktail Time

The conclusion of another wonderful weekend. Swordfish on the Grill, a roaring fire and a martini. The reflections in the glasses was difficult. I think the fire through the martini glass should have been more of a glow and the olive oil bottle looks more like mustard in the scan. Faber-Castell Pitt art pen (.005) and Holbein watercolors in a Stillman and Birn Alpha sketchbook.

201511-08 Cocktail Time


Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart. They are second only to bananas as America’s favorite tropical fruit. Pineapples are a composite of many flowers whose individual fruitlets fuse together around a central core. Each fruitlet can be identified by an “eye,” the rough spiny marking on the pineapple’s surface. Pineapples have a wide cylindrical shape, a scaly green, brown or yellow skin and a regal crown of spiny, blue-green leaves and fibrous yellow flesh. The area closer to the base of the fruit has more sugar content and therefore a sweeter taste and more tender texture. Lamy Safari fountain pen with Noodler’s Black Ink and Holbein watercolors in a Stillman and Birn sketchbook.

2015-10-27 Pineapple


Cranberries are low, creeping vines up to 7 feet long and 2 to 8 inches in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink. They are pollinated by bees. The fruit is a berry that is larger than the leaves of the plant; it is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom and Thanksgiving dinners in the United States and Canada. Lamy fountain pen with Noodler’s Black Ink and Holbein watercolors in a Stillman and Birn sketchbook.

2015-10-02 Cranberries

Highland Bog

Fall in New England is almost all about the fall colors which are spectacular. The trees are just starting to turn here in southern New England as you can see in my sketch. The fall is also cranberry season in New England. This sketch of a cranberry bog near our house shows another vibrant color of the fall. This bog is being wet picked, which means that the bog is flooded with water and the berries are dislodged from the vines and float to the surface. The wind usually pushes them to one end of the bog where the berries are corralled and sucked up into waiting trucks. This method of picking can only be used for juices in that the berries get water logged and cannot be used as fresh fruit. A beautiful site as you travel around this area and see the flooded bogs with the vibrant pink-burgundy berries floating. Holbein watercolors in a Stillman and Birn Alpha series sketchbook.

2015-10-01 Highland Bog