Show Gratitude

show gratitude

Show Gratitude

Show gratitude to the people who make your career possible. During this year of Covid 19 and the accompanying economic disaster, loyalty from collectors and assistance from friends is vital for an artist’s survival. I have been extremely lucky to be supported by friends this year.

Linda’s Paintings at Daily Paintworks

Show Gratitude

I wonder if some artists realize how important the relationships with their collectors are? I know how important mine are. They put food on my table, buy my supplies, and motivate me to do my best work every day.

Monthly Painting Offer

Show Gratitude

I ‘ve learned over the years to do small kindnesses for my friends. A hand written note of thanks, a little thumbnail painting, a hand made paper flower, a book mark all make little gifts that say thank you to the people I care for.  I still get the same thrill when I sell a painting, whether it is a 20.00 tea bag painting or a 2000.00 oil painting. It feels good to know people place value on my art and believe in me.  I try to show gratitude in every way I can.

More musings for artists and collectors to come……

Today’s Recipe


Parchment paper
3 teaspoons fresh thyme leaves, finely chopped
1 teaspoon fresh rosemary leaves, finely chopped
1 teaspoon fresh oregano, finely chopped
1 small red onion, sliced
1 package country ham steak (8–10 oz)
3 tablespoons + 2 teaspoons olive oil, divided
3 teaspoons chopped garlic, divided
2 cups sweet potato chunks (or 2 large sweet potatoes)
2 cups mini sweet pepper rings
2 teaspoons kosher salt, divided
3/4 teaspoon pepper, divided
4 oz gourmet mushroom blend
1 bag baby spinach (5–6 oz)
3 cups water
6 large eggs
Hot pepper sauce (optional)

Preheat oven to 425°F. Line baking sheet with parchment paper; set aside. Chop thyme, rosemary, and oregano. Slice onion; chop ham into bite-size pieces.

Combine in large bowl: 3 tablespoons olive oil, 2 teaspoons each garlic and thyme, and 1/2 teaspoon each rosemary and oregano until blended. Add sweet potatoes, pepper rings, 1 teaspoon salt, and 1/2 teaspoon pepper; toss to coat. Transfer to prepared baking sheet and bake 22–25 minutes until potatoes are tender.

Preheat large, nonstick sauté pan on medium 2–3 minutes. Add ham and sauté 3–4 minutes, stirring occasionally, until golden brown. Remove ham and set aside.

Add to same pan: remaining 2 teaspoons olive oil, 1 teaspoon garlic, mushrooms, onions, and spinach; cook 2–3 minutes, or until mushrooms are tender. Remove from heat and return ham to pan; keep warm until ready to serve.

Fill 6 (8-oz) microwave-safe bowls (or mugs) with 1/2 cup water each. Carefully crack 1 egg into each cup. Microwave each cup on HIGH for 1 minute (for soft poach) or until desired doneness. Combine ham mixture with potato mixture; top with poached eggs. Sprinkle with remaining herbs, salt, and pepper. Top with a splash of hot sauce, if desired. Serve.




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