FAQs

Q: How many pictures do you have for sale?
A: Here, you see just the tip of a virtual warehouse full. I'll change the collection once in a while so check back. If you'd like to see more sooner, send me an email at kathyblake212@gmail.com and I'll be happy to send you more samples.

Q: If I see something I'd like to buy, how do I do that?
A: Send me an email and let me know which you like and we'll get it going. I take PayPal.

Q: Do you charge for S&H?
A: If you’re in NYC, we can arrange a meeting and I’ll hand it to you – for no charge. If I mail it , I charge for the wrapping materials (which depends on size, shape and whether it’s framed) and the cost of shipping without upcharge.

Q: How are the pictures measured?
A: All are in inches. The first number is the height and the second is the width.

Q: Did you go to art school?
A: No.

Q: Do you wish you did?
A: Yes.

Q: So what did you do instead?
A: I got a BS in home ec from Weber College in Ogden, Utah, and an MA in Food Studies from New York University. Which might sound lame but I’ve had a good career in the food business.

Q: What do you do in the food business?
A: Mostly, I write about it. I’ve written many many articles about the food industry and the people who make it happen. For several years, I’ve done PR for the Blueberry Council. You heard about antioxidants? PR gets the word out by sending info, recipes, photos, facts to editors and writers then you read it and find yourself eating blueberries. I’ve also written a few books, some of which are still available on Amazon or Alibris. There's another "Kathy Blake" out there writing about dancing - which is, alas, not my thing.

Q: How did you learn how to paint?
A: There’s only one way to learn – do it.

Q: Did anyone help you?
A: My friend, Donna Leff, is an artist and she encouraged me to give it a try, and I’ve taken a few classes to learn how to use materials.

Q: What’s your favorite recipe?
A: A tasty carrot salad: grate a pound of carrots into a bowl then dress the carrots with about 1 tablespoon of honey, 2 tablespoons of lemon juice and 3 tablespoons of orange juice and at least one teaspoon of cinnamon. Taste and adjust. Stir in chopped dried apricots and/or yellow raisins then refrigerate to let the fruit soak up the juice. If you have some crystallized ginger, you can add some of that too.

Q: What's your favorite restaurant?
A: Oh, by far, it's ilili (http://www.ililinyc.com/) on Fifth Ave between 27 and 28. Lebanese food in an airy, sensational room. For Italian, it's il Vagabondo (http://www.ilvagabondo.com/) on 62nd between 1st and Second. Sit at the bar and talk to Jasper, the friendly bartender, and say hi from Mrs. Feeney.