Hint #2

Here is another hint about my newest Disney Dreams image. Keep guessing. All of your responses have been great to read.

This is from a portion of my artist's notes about the painting to be unveiled next week:

"As is the case with all my Disney Dreams Collection, my intention is to create a panoramic image that suggests element of the the story and expand the world in which the characters live to new epic proportions. I am very satisfied that the mood and drama of this painting will be the best one in the collection so far."

Number Five is in the Works

Right now, I'm working on my newest Disney Dreams image (#5). Can you guess what I'm painting? Stay tuned, because you'll find a series of hints only here on my blog starting on Thursday.

President's Day & America's Pride

As we celebrate President's Day today throughout this country, I can't help but think back about America's Pride, the first piece in my 'Flags Over America' collection, featuring the same dramatic sky and waving flag seen in my previous painting as I paid tribute to the most patriotic of all American cities - our nation's capitol.

Spending many days in Washington D.C. painting this image was a wonderful experience that I will never forget. Let's take this special day to reflect upon this country and all of the marvelous things its given us for so many years. My pride in America is unlimited and never wavering.

Enjoy this holiday with your family and friends--it's possible because so many Americans have worked so tirelessly to keep this country free for all of us.

Sweetheart Cottage: My Valentine's Day Image

I will never forget the feelings I experienced when I painted Sweetheart Cottage, my first image that led to the Sweetheart Cottage Collection. Here is what I wrote back then and I believe in these words even more strongly today.

Perhaps my sentimental Irish nature is shining through, but I happen to be enchanted with the idea of a romantic hideaway hidden amidst blossoming flowers. Sweetheart Cottage is a dual tribute to my tenth wedding anniversary and to the most romantic occasion of the year: Valentine's Day.

Have a great Valentine's Day and cherish your spouse, because he or she is the real miracle in your life.

Cornish Hens Will Make a Great Entrance on Valentine's Day

This recipe from The Thomas Kinkade Cookbook, A Journey of Culinary Memories, features this great recipe for Cornish Hens with Wild Rice. It will be an ideal entree for your Valentine's Day dinner.

Serves 4 (or cut the recipe in half for two people)

Ingredients:

1 package (6 ounce) wild rice

1 1/4 cups water

4 tablespoons (1/2 stick) butter, divided

1 medium onion, finely chopped

1 tablespoon all-purpose flour

2 cups chicken broth

1 package (10 ounce) frozen green peas, thawed

2 cornish hens, halved

1/8 teaspoon dry mustard

Black pepper

Salt

1.) Preheat oven to 325 degrees

2.) Place rice and water into a pot over medium heat and bring to a boil. Reduce heat, cover and simmer for 12 months, or until water is absorbed. Fluff rice and spread evenly in a baking dish.

3.) In a pan over medium heat, melt 2 tablespoons butter. Add onion and cook until translucent but not brown. Sprinkle flour and stir. Add broth; bring to a boil and then stir in peas. Remove from heat and pour over rice.

4.) Rub the hens with remaining 2 tablespoons butter, mustard, salt and pepper. Arrange on rice mixture, skin side up and cover with foil and bake for 45 minutes, until rice is done and hens are tender.

A Great Valentine Day's Treat

With Valentine's Day this Sunday, are you ready? Here's a great Valentine Day's recipe for French Chocolate Custard from The Thomas Kinkade Cookbook, A Journey of Culinary Memories.

This is a romantic, luxurious dessert that will please your loved one and make your day truly memorable.

Serves 6

Ingredients:

1 1/2 cups half-and-half

1 package (6 ounce) semisweet chocolate chips

3 eggs

1/3 cup plus 1 tablespoon sugar

1/8 teaspoon salt

1/2 cup whipping cream

1 tablespoon sugar

2 tablespoons brandy, orange-flavored liqueur or creme de menthe (optional)

1.) Preheat oven to 350 degrees F

2.) In a medium pot over low heat, mix together half-and-half and chocolate chips, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly.

3.) In a bowl, beat together eggs, 1/3 cup sugar and gradually stir into cooled chocolate mixture, stirring constantly. Pour into 6 custard cups or 6 ovenproof pot de creme cups.

4.) Place cups into a baking pan on oven rack. Create a water bath by pouring boiling water into the pan to within 1/2 inch of the top of cups. Bake for 20 to 25 minutes. Remove cups from water and cool slightly. Cover and refrigerate at least 4 hours but no longer than 24 hours.

5.) In a bowl, beat together whipping cream and 1 tablespoon sugar until stiff; fold in brandy. To serve, top each custard with whipped cream.