These HAND PAINTED, ONE-OF-A-KIND MARTINI GLASSES are all hand painted by me.  Painted in sets of two each glass has it’s own original design but it painted to match it’s mate.

Every once in a while I get to take a break from my graphic design/illustration business and paint for myself!  Of course, I painted Martini Art!  These fun Original Watercolor Martini Glass Paintings range in size from 6″x10″ to 8″x12″.

And, of course, you can get all my Martini Art on great products like Tees, Posters, Cups, Aprons, Cards and other fun things – even Shoes at THE MARTINI DIVA BOUTIQUE!

AND, OF COURSE, YOU CAN FIND ALL MY GREAT MARTINI RECIPES AT THE MARTINI DIVA!

I moved my blog ages ago to The Martini Diva and The Diva of Tiny Foods.  Stop by!

I’ve got over 150 martini recipes at The Martini Diva and tons of great appetzier recipes at The Diva of Tiny Foods!

For all of you who couldn’t get it on my Eons Blog (because Eons compressed the photo down to a nano card!)  Here’s my recipe for the Chocolate Raspberry Tini – Enjoy!

Tonight I’m going to rant a little about reality shows: What effect will they have on future Pop Culture icons? Is network television giving less for more?? Does Chef Ramsey of Hell’s Kitchen always have risotto on the menu???

As much as I dislike the concept of reality shows, I have become addicted to a few. One of my addictions is Hell’s Kitchen. I watch a lot of cooking shows and there actually is some cooking in the show but that’s not why I watch it. I’m ashamed to admit that but it’s true. There must be some vicarious thrill in watching other people living lives of quiet desperation (or not so quiet desperation!). Whatever its fascination, I’ve noticed one weird thing, Chef Ramsey always has risotto on the dinner service menu. I don’t like risotto. I don’t like rice swimming in stuff. I don’t like being charged a small fortune for cheap grain. I don’t get the concept. It relates to a childhood trauma. Be that as it may, risotto irritates me and I wish they’d cook something else as an appetizer. I wonder if he’d think Pigs In A Blanket would be a good substitute? ROFLOL. I don’t think Gordon Ramsey is a retro food type of guy. Too bad, I have a great recipe for Mac and Cheese Poppers that’s hard for anybody to screw up – unless they pull the pasta out of the trash like one contestant attempted this week.

Anyway, enough ranting about risotto. If, like me, you are also not a fan of risotto, would feel free to download my recipe cards for Mac And Cheese Poppers above. Just right click the images to save to your computer. Be sure to download both the front and back images for the complete recipe. You can then print these out on a standard 3″ x 5″ recipe card. If you enjoy this recipe be sure to try more at PopArtDiva.com! Buon Appetito!

<a href=”http://technorati.com/claim/2hc2ppkghe” rel=”me”>Technorati Profile</a>

Finally, I’m back online after a long hiatus! I’ve collected a ton of martini, margarita, mojito and food recipes – so stay tuned! Right now I just wanted to say Hi and tell you about joining Technorati!

Come back for recipes and I’ll upload them in 3″x 5″ recipe card formats for you too!

<a href=”http://technorati.com/faves?sub=addfavbtn&amp;add=http://popartdiva.blogspot.com”><img src=”http://static.technorati.com/pix/fave/btn-fave2.png” alt=”Add to Technorati Favorites” /></a>

I was given a sack of potatos the other day – Yukon golds. Nice firm little potatos. I always buy Idaho Russets so I was unfamiliar with Yukons.  I decided I’d make a nice Potato casserole – hoping for an end product somewhat like an au gratin. Now, my mother never used recipes and I was too lazy to google a recipe so I just started throwing things in.

First I sliced my potatos on my mandolin, dashed a little olive oil in the bottom of my dish, and put down one layer of yukons. Then I sprinkled a little tarragon and garlic powder on. Next a thin layer of sliced tomatos, then a layer of shredded cheddar. Then another layer of yukons, more herbs & spices, and another layer of cheese. I dissolved some chicken bouillion in hot water and poured about half a cup over the whole shebang.  Then I layered on a few dollops of sour cream. I tossed on a couple of chicken breasts that I rubbed with EVOO, tarragon and some rosemary.

Well, the chicken cooked in about 45 minutes at 375.  But those little potatos were hard as bricks still. Tossed them in for another 45 minutes and they’re still not cooked enough. But it’s still summer here (Arizona) and I’d had the oven on for 4 hours. (I’d already made a raisen/cinammon bread pudding). Those potatos are going in the nuker for the rest of their cooking time, by golly.

I’ll let you know how everything turns out next time! Why do I keep trying to spell potatos as “potatoes” – is it a retro moment from the Dan Quayle-Murphy Brown debacle???