It was a gray afternoon visit with Teresa Baksa in late April that she shared a private showing with me in the inner sanctum of her studio. Through enriching conversation revolving around the inception, inspirations of her pieces, birthing with the exploration of charcoal tonal studies before painting & transitioning into her masterpieces on canvas presented here. An artistic haven sat before me & held me in awe.
To quote Teresa' "if something is a strong feeling, I go with it." 
Shown is "saving grace", "falling to love, when you have no control over it."
Figure study is  "white mountain that's restraining, restrained patience but feeling restrained."
A study for a painting of artist Salvatore Del Deo. "Alone & together in his studio, the painter works in solitude, yet he engages in dialogue with the past, present & future of his imagination." "The artist working alone & in his imagination it's crowded."
Enjoy Teresa's brilliance through this slideshow & be sure to watch all the way through... 

What an honor to be recognized for my community service with 'Therapy Dogs International, Cape Chapter #253 & Cape Cod Food Pantry!           Giving back to the community I love!

Because requests poured in wanting to know how to make the above pictured peach tart, this is my spin & adaptation!
Make your pie crust or use quality frozen pie shells, roll out & place on parchment paper lined baking sheet or into a deep dish pie plate.
Filling: 1/2 cup whipped cream cheese, 1/2 cup ricotta cheese, 2 tablespoons sugar, 1 egg yolk (reserving the egg white) 1 teaspoon of vanilla. If you like texture, add in some crushed raw almonds & blend all together. 
Thinly slice your fruit of choice: peaches, nectarines, plums, apples.
Place filling on pie dough, spreading out in a circular shape, leaving a good inch of dough edge to roll up over the fruit & cheese mixture.
Next place fruit slices on top, roll up edge of pie crust & brush with egg white.
Bake in a 400 oven for about 30-35 minutes, until pie crust edge is golden. Remove from oven, partially cool, & glaze top with lemon curd!
Bon appetite to lip smacking scrumptiousness! Super simple! : )

A bucket of steamers thoroughly enjoyed and consumed with a slurp, leaves a jumble of soft hued shells behind. The shapes, and variegated texture hold a uniqueness of their own that's fascinating to me.