Sunday, November 22, 2009

Just Finished Special Order Fairy...

I haven't done a large fairy ( 9") in some time and finally finished her...Whew! A collector saw a similiar fairy and asked for me to create my version for her, so here she is. Isn't she sweet?

Sunday, November 8, 2009

Praline-Glazed Salmon (Recipe in honor of Salmon Season opening finally! Nov.16th)


12 ounces boned, skinned salmon fillet, cut into 2 pieces

About 1/4 teaspoon salt


1/4 cup chopped pecans

3 tablespoons packed dark brown sugar

2 tablespoons butter, melted

1 teaspoon lemon juice


1. Rinse salmon and pat dry. Sprinkle all over with salt and pepper. In a small bowl, mix pecans, brown sugar, butter, lemon juice, and 1/4 teaspoon salt.

2. Place salmon on a 12- by 15-inch baking sheet. Broil 6 inches from heat for 6 minutes. With a wide spatula, turn fish over. Spoon pecan mixture evenly over fish and broil again, checking frequently to be sure nuts do not scorch, until fish is opaque but still moist- looking in the center of the thickest part (cut to test), 1 to 2 minutes longer.

3. With a wide spatula, transfer fish to serving plate.