Monday, October 25, 2010
Friday, October 22, 2010
This week in class, I demonstrated two identical compositions, two identical tertiary palettes of purples, greens and orange with different dominance. I pulled out photos of Monet's work on The Seine near Giverny. He produced 21 pieces of this river. Each piece was concerned with the changing light, moment by moment within one time period. In my demo, I was not outside capturing the light, but putting together a completely different emotional response using the same color in a very different way - a way to think outside the box.
I love studying from the masters, especially Monet. I like to feel that he is standing over my shoulder whispering to me about his work - no, not literally :) I'm not crazy, just very imaginative! The work has stood the test of time and every time I study it, I see something different, something more to learn. I also love painting in series for the same reason. Every time I revisit a painting or place, I see and feel something new about it.
I will post my demo's later!!
Sunday, October 17, 2010
I gave my classes the assignment of doing a high key, low contrast painting this week. It is possibly the most challenging composition to make successful. One of my favorite paintings of all time is a Monet piece in the Metropolitan Museum of Art. This painting made me weak in the knees! It is so delicate, so sophisticated in color and such an emotional piece. Take a look and let me know if you get the same response as I do! Attached is another photo of it side by side to a Monet Low Key Low Contrast piece. My photo does not show the subtle change of color temperature like in true life as well as I would like it to! I think it's time to get back out my Monet masterpiece book and do some studying :)
Saturday, October 16, 2010
Nesting again! I went to the HALLOWEEN SUPERSTORE today! Good Lord, who would have thought Halloween would ever get this big? When I was a kid, we would go into the local Skaggs Drugstore and there was an aisle of box costumes of assorted ghosts and monsters with a plastic mask that attached with string around your head and a vinyl costume that would slip over your coat so you could stay warm when you were trick or treating. You could hardly breathe through that mask, so most moms would put makeup on their kids faces - it was also so you could see and not get hit by a car! And that was back in the day when you actually went house to house with a pillowcase begging for candy. Nowadays, you can buy elaborate costumes and go to a school or church parking lot and "trunk or treat" and acquire quite the bounty in about a half hour and go home. Just not so much fun as it used to be! And what is with this dressing like hookers for one day a year, as naughty as one can possibly imagine - even little girls costumes! I like the SCARY idea much better! Oh well, I guess that's my personal opinion and you know what they say about those! Never-the-less, my house is now appropriately decorated, pumpkins, cobwebs and all - and I'm feeling quite festive! Here are a few pics of my favorite place to hang out- the front porch! Happy Halloween!
Thursday, October 14, 2010
Wednesday, October 13, 2010
This is what I gave last weeks students - a high key complimentary palette piece (or two). Well, I can't give them something that I wouldn't do, so here it is! It is called Bare. When all the decoration is stripped away, you have the full beauty of what is. It is a 20x16 oil on canvas.
Pork Roast Carnitas with Pico de Gallo
A braised pork roast, cooked until it practically falls apart, with an incredibly intense and delicious flavor.
1 tablespoon firmly packed brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano leaves
1 tablespoon beef base
Freshly ground pepper
1 (4-pound) pork loin roast
1/2 cup water
Juice of 1 fresh orange
Juice of 1 fresh lime
2 tablespoons soy sauce
2 tablespoons chopped fresh cilantro or 1 tablespoon dried
Pico de Gallo (recipe follows)
Fresh corn or flour tortillas (warm before serving)
1 large white onion, chopped
Fresh cilantro leaves, chopped
- In a small bowl combine the brown sugar, garlic powdered, onion powder, oregano leaves, beef base, salt and pepper. Set aside.
- Brown pork roast on all sides in large cooking pot over medium heat.
- Reduce heat and evenly coat the roast on all sides with spice mixture.
- Add the water, orange juice, lime juice, soy sauce and the fresh cilantro. Heat to boiling; reduce heat; cover and simmer over low heat for 3 1/2 to 4 hours or until roast is so tender, it falls apart.
- Discard any fat and "shred" roast with a fork, allowing meat to absorb any juices left in the pan.
Pico de Gallo
Fresh Tomato and Chili Pepper Salsa
4 large ripe tomatoes, finely chopped*
4 tablespoons chopped fresh cilantro
1 medium white onion, finely chopped**
1 1/2 teaspoons packed brown sugar
2 green onions, finely chopped
2 teaspoons green Tabasco pepper sauce
4 to 6 cloves garlic, finely minced
1/2 teaspoon salt, or to taste
4 to 6 pickled or fresh jalapeno peppers, chopped
Freshly ground pepper to taste
Juice of 1 small lime (about 2 tablespoons) or to taste
- Combine all ingredients in glass bowl. Cover and refrigerate until ready to use.
Makes about 4 cups.