"Final painting of "Morning Has Broken" and fave recipe

This is why I wait a week or more before I feel something is finished. I just stare at the painting to keep checking what is it that bothers me. I found the "Morning Has Broken" was too light in value. In other words, there needed to be a lot more contrast with the dark of the water and sky and the light peeking through the clouds. Now I feel,for sure, I am finished.

The next painting will be one of the Heavenly Light series I will be doing. I am very into collage with the water media on hand-made paper.

In thinking about writing a blog, I think I should share a part of my life. I spend time trying out new recipes. I love to try two or three new ones a week...not always an entree, but a salad or cookie or something. This one has been requested. No I didn't create the recipe, I am just passing it along. It was a hit with some friends recently and it is good to have because it can be made ahead and reheated with the cheese at the last minute. Hope you like it...Lasagna Soup

Cheesy Spinach Lasagna Soup

Serves 4 generously

1 pound Italian sausage, squeezed from casings

1 large onion, chopped

6 cloves garlic, minced

2 teaspoons dried basil or 2 Tablespoons fresh basil

2 teaspoons oregano

`1 teaspoon anise seed

4 cups of chicken broth

1 141/2 ounce can petite diced tomatoes

1 8-Ounce can of tomato sauce

1 cup mini farfalle pasta

2 cups fresh spinach, chopped

8 ounces fresh mozzarella, diced ( I used smoked mozzarella)

1/2 cup fresh Parmesan, cheese shredded

Brown sausage in a large saucepan over medium heat until crumbly. Remove the sausage from the pan and drain all but 1 Tablespoon of fat. Add the onion to the pan and saute over medium heat until tender, about 5 minutes

Return the sausage to the pan, stir in the garlic, basil, oregano, and anise seed, and cook for 2 minutes. Add the chicken broth, diced tomatoes and tomato sauce, and bring to a boil. Stir in the pasta and cook according to the package directions, until the pasta is al dente.

Remove the saucepan from the heat and stir in the spinach and mozzarella. Serve the soup immediately, topped with Parmesan cheese.

Per serving: 303 calories.