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These are the two low key pieces in progress from last week. STILL working on them, but they are at the point I really need to live with them for awhile before deciding what to do next. Talk about drama!
Living An Artistic Life! Painting, Cooking, Gardening and Other Adventures
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!!
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
Condiments:
Pico de Gallo (recipe follows)
Fresh corn or flour tortillas (warm before serving)
1 large white onion, chopped
Fresh cilantro leaves, chopped
Lime wedges
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
Makes about 4 cups.