THREE MORE

There is so much to do and so little time.  Actually there is quite a bit of time available to me, but I like saying that..."so much to do and so little time".  It just sounds nice.

So even as I'm preparing the gallery and studio for the next event (presenting A Paducah Portfolio) I've managed to work on several small watercolors and they just happen to be west Kentucky barns.  Sadly most of them seem to be well past their prime, with no real agricultural purpose.  Some of them falling into disrepair. fortunately for me they still exist because I enjoy painting them.

Each painting is aproximately 10x12" and at the moment are named barns #1, #2, & #3


A date to remember...THURSDAY, NOVEMBER 21...the opening reception at Gallery 5 for the exhibit of the artwork in A PADUCAH PORTFOLIO, as well as the release of the book and a book signing.

A PADUCAH PORTFOLIO

After writing and talking about this for the past year it is finally about to happen.  The file is at the printer and I'm hoping to be holding a book in my hand in a few weeks.

The book, 8.5x11", will be bound with a hard cover, and contain over 100 paintings and drawings in full color 66 pages.  Approximately 80% of the artwork in new, completed in the past 12 months.

The price is $35.00 plus 6% sales tax for KY residents.  HOWEVER -  for a limited time I am offering the followe=ing a prepublication special:

For Kentucky friends - $28 plus $1.68 tax.  Total - $29.68

For out of town friends - $28 plus $5 S&H.  Total  - $33

To order – Send check made out to Gallery 5 to 803 Madison St., Paducah KY, 42001, or call me (270-366-2837) with credit card information.

Please call or email me if you have any questions or comments.  I appreciate your feedback.

A LOWER TOWN SAMPLER

PADUCAH BUILDS DIESELS HERE

THE FIRST PATIENT

While revising some of my files I came across this post from 2011, made a few minor changes and decided to re-post it. 

It was an experience not to be forgotten.  We were in our third year and our small group was in a general medical clinic; we were to see patients, examine as necessary, and then report our findings and treatment plan to the medical resident or staff physician.  After all these years the specifics of the clinic are rather vague, but two things are still very clear to me.

It was hot and humid early September, and we were dressed per school requirements, shirt and tie plus the short white jacket that identified us as lowly students, recognized not only throughout the hospital but in the surrounding neighborhood.  I entered a small exam room (no air conditioning) and introduced myself to my patient, and elderly, rather wrinkled woman whose problem has been long gone from my memory.  What is not gone is the absolute, awful, knock you down, odor of her breath, enhanced no doubt by the heat and closeness of our quarters.  Unfortunately It was necessary for me to examine her throat, and when I approached her with tongue blade and flash light (trying hard to overcome basic physiology by only breathing out) she signaled me to pause for a moment while she removed a huge clove of garlic from her mouth which I swear was the size of a tangerine…Ok, maybe a walnut, but I can tell you this, even the most Italian of all Italians would have been done in by the dear ladies breath.  As for me, I did not get near a piece of garlic for days…Ok, maybe hours.

Butternut Squash-Sweet potato & mushroom soup

INGREDIENTS:

  Butternut Squash, peeled and cut into 1” pieces

  Sweet potatoes, peeled and cut into 1’ pieces

  White mushrooms, sliced

  Vegetable or chicken broth

  Garlic, onion

  Olive oil

  Butter

  Fresh parsley, finely chopped

  Sage leaves

  Brown sugar

  Cinnamon powder

  Yogurt or sour cream

 

 PROCESS:

In olive oil over high heat cook the mushrooms and onion, stirring frequently, until caramelized.  Remove and set aside.  In large pot cook onion and garlic in olive oil and butter until soft.  Add the broth (enough to generously cover the veggies), squash, potatoes, and herbs, and cook until they are soft enough to mash.  Add about 2/3s of the mushrooms and purée in food processor or with an immersion blender.  Continue to simmer on very low heat, adding about 2-3 tablespoons of brown sugar and several sprinkles of cinnamon.

Serve with a topping of the parsley, a spoonful of the remaining mushrooms, and a dollop of yogurt or sour cream

NOTES:

For a richer, creamier soup add heavy whipping cream, with or without yogurt, after the soup is pureed.

The amounts of the ingredients are not fixed, depending on the size of the potatoes and squash.  I use two medium-large potatoes and a small squash.

GETTING UP TO DATE

I can't believe it has been a month since my last post.  I knew I was procrastinating, but a whole month!  That's too long to neglect a blog.  But, in my defense, it took me that long to complete the work I described in my last post.

Cattle barn in Arizona  acrylic on panels   45x60"

Barn in eastern TN   acrylic on canvas   36x48"

 Next on my agenda is to prepare the gallery for the next exhibit -  the artwork from the Paducah Portfolio.  I plan to have it installed by the first week in November.  If all goes well, the book will be available early next month.  Everyone keep your fingers crossed.

           A PADUCAH PORTFOLIO

                             DRAWINGS AND PAINTINGS BY WILLIAM F. RENZULLI