Castello di Amorosa Vineyard Painting

3x2 feet, Oil Painting on Canvas.  Based off of the Castello di Amorosa Vineyard.
Sold
 

Addison the Wine dog

Watercolor for Taylor Brooke Winery

lock and load series- Fine Colt 1855 Root Sidehammer Pocket Revolver

graphite on vellum

lock and load series- Kimber 1911

Graphite on Vellum

lock and load series- colt peacemaker

work graphite on vellum

Photography work

Photograph of Pythium using a dissecting microscope.

This gorgeous little baby was a great model during our time at the beach.


This photo was taken from the Golden Gate Park in San Francisco, CA, across from The California Academy of Sciences.

Lucky enough to capture this gorgeous Peacock in the Washington D.C. Zoo.

Picture of a beautiful couple (John Machnicki and Eileen Culvey), on their first vacation together in Washington D.C.

Photograph taken of my beautiful puppy, Brandy.

Thanks for the modeling Catherine Machnicki!

CANDY COMA- in watercolor

CD cover project

Watercolor

F1 car illustration

Digital media

Kafka mock up cover

This was a project for the book "The Metamorphosis," by Kafka. The medium is watercolor

Death of Marat Abstraction

This abstraction is based on the famous painting called, "Death of Marat" by Jacques-Louis David. the medium is oil paint.

Sari Abstraction

This abstraction was based off of color changes. These colors came from a scarf I had that was made of recycled Sari's. The medium is Oil paint.

Cheese man saves the day from mold

all work was done in acrylic

Pheasant in Flight

Acrylic and Oil

full pheasant body

medium: Watercolor and Gouache

phase 2- watercolor painting of the sketch

Ring-necked pheasant senior project phase one

Here is the first step to my senior project-the sketch

New updates!

Hey guys! All new updates of recent work is updated on my Website -
www.Art-insperatus.com ! Check it out!

FTF!

"Eating and Drinking
The region that is home to Florence has one of the most versatile and varied-form cooking traditions in Italy, that we have already mentioned in our tourists’ guide to Tuscany. We are going to try and provide a more specific view, limiting ourselves to the city of Florence and the area immediately around it.

Florentine cooking is linked to a tradition of simple dishes prepared with genuine, tasty but plain ingredients, which has recently been reconsidered by the world of more sophisticated cuisine. Cereals, bread, vegetable and oil (which must be extra-virgin) are the basis of many recipes that just have to be tried in one of the many restaurants in Florence.
Simple food, such as cannellini beans and other vaguely repulsive ingredients such as tripe and livers are transformed into pleasant, tasty dishes, served on both stalls and in local inns and also in luxury restaurants. We can therefore find: fagioli all'uccelletto (beans), boiled and then fried in oil and tomato sauce; trippa alla fiorentina, (tripe) covered in tomato and grated parmesan cheese; lampredotto, the darkest part of tripe, used for soups and risottos, but also liked by many locals as a filling for a sandwich; crostini toscani with liver paté. And the unforgettable "fiorentina" a cut of meat from the Chianina cow, famous worldwide, to be tried in any restaurant in Florence."

FTF! for the poem "Incendiary" by Vernon Scannell