Monday, April 27, 2009
Product Launch at Highpoint
If you love the watercolors of E J Thias - we a launching a new decorative art line produced by Art Classics at Highpoint in North Carolina this week.
Wednesday, April 22, 2009
Tuesday, March 24, 2009
E J's Daffodils
Wednesday, February 25, 2009
Remembering E J Thias
We have received so many kind words from E J's students, friends and peers that we are going to start posting some of them!
Monday, January 26, 2009
"Snow and Steel" copyright E J Thias

E J Thias' painting of the Arch in snow. He titled it "Snow and Steel". Notice his three children running through the snow. Sometimes it is difficult to tell whether the children in some of his paintings are his three children or his three grandchildren. We have to look at the date on the painting. See me (the youngest) running down the hill trying to keep up.
Wednesday, December 31, 2008
Happy New Year
Happy New Year
We are working on many projects to celebrate the body of artwork and life of E J Thias. I will keep you posted.
We are working on many projects to celebrate the body of artwork and life of E J Thias. I will keep you posted.
Sunday, December 21, 2008
Egg Nog
Recipe for Egg Nog
from Women's Architectural League St. Louis Cookbook 1950's
8 egg whites
8 egg yolks
8 jiggers of liquor - 2 parts rye whiskey to 1 part Jamaican rum
8 tbs. sugar
1 pint heavy cream
freshly ground nutmeg
Beat egg yolks well and cook with 8 jiggers of liquor. Slowly add sugar. Whip the cream to soft but firm peaks and fold into mixture. When ready to serve, beat the egg whites to firm peaks. Serve the refrigerated mixture in tall glasses topped with generous dollops of egg white, dusted with freshly grated nutmeg. Serve with a spoon. Serves 8.
from Women's Architectural League St. Louis Cookbook 1950's
8 egg whites
8 egg yolks
8 jiggers of liquor - 2 parts rye whiskey to 1 part Jamaican rum
8 tbs. sugar
1 pint heavy cream
freshly ground nutmeg
Beat egg yolks well and cook with 8 jiggers of liquor. Slowly add sugar. Whip the cream to soft but firm peaks and fold into mixture. When ready to serve, beat the egg whites to firm peaks. Serve the refrigerated mixture in tall glasses topped with generous dollops of egg white, dusted with freshly grated nutmeg. Serve with a spoon. Serves 8.
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