Josephine Rondinelli Renzulli...A Tribute

I have been sending out an e-newsletter from Gallery 5 about once a month for the past 2 years, occasionally posting them on this blog. Yesterday's letter evoked such a remarkable response that I thought I would share it with my blog readers.

Josephine Rondinelli Renzulli...A Tribute

Mom, dad, and me at my graduation from Jefferson Medical College

Last month marked the 20th anniversary of my mother’s death. She was my age when she died, an age that has suddenly assumed much more significance for me. I think of her often, almost daily, and give quiet thanks for all that she has given me. She loved art and music, and could sit at a piano or pick up a mandolin and play a tune “by ear”. (Sadly the music gene snuck right by me.) She was always drawing or painting, and constantly encouraged me in my own efforts, providing me with the necessary materials to do so.


She and my father did everything they could to see that I had the opportunities that they never had. I can still feel and sense their pride when I graduated from medical school, and fifteen years later, when I told them I was leaving my practice to become an artist…They simply asked If I was absolutely sure of that and their support and encouragement never skipped a beat. I owe them so very much.


And I will always wonder, what could she have been, what could she have accomplished, given my opportunities? Far more than me, I am certain of that.


Here are four of many paintings:

 

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1-18…Perciatelli with bacon, sundried tomatoes, and Kalmata olives

Looking for something different tonight, going for the rustic flavor.

INGREDIENTS: Perciatelli Bacon Sundried tomatoes Onion Olive oil Pecorino romano cheese

PROCESS: Chop and cook the bacon; remove and set aside to drain. Cook the thinly sliced onion in the bacon fat until soft, then add the chopped sundried tomatoes and olives and simmer. A
dd the pasta to the pan, mix in the bacon, and drizzle with olive oil. Add the grated cheese and serve.

COMMENTS: This was as delicious as it was different. P gave it a ten! I’m already planning a variation of this dish; adding eggplant to the sauce. I recommend it without reservation.

1-16…PASTA WITH SALMON & ASPARAGUS IN A LEMON – BUTTER SAUCE

It has been a while since we’ve had this dish, typically with a cream sauce. I thought I would stay away from the cream tonight and stick with butter, lemon, and a bit of wine.

INGREDIENTS: Angel hair pasta Asparagus spears cut into 1 inch pieces Salmon fillets cut into bite sized pieces Olive oil Garlic Onion Dry Dill Fresh chopped parsley Butter Fresh lemon juice Dry white wine

PROCESS: Saute the garlic and onion in olive oil then add the asparagus with some dill and parsley. Cook for about 10 minutes before adding the salmon and butter. About 5 minutes later add the lemon juice and white wine and cook uncovered until the salmon is done. Add the pasta to the pan with some pasta water, sprinkle with parsley, and drizzle lightly with olive oil.

COMMENTS:

Patience worked today, which means we did not eat until after 8 PM, which means I was quite hungry, which means cardboard would probably taste good. BUT…this was truly good. I would rate it an 8 plus on a scale of 10. And it is an easy meal to prepare.

Working on the "less is more" theory

It is a very rare visitor to my gallery who knows what a clay mono type is. Despite the herculean efforts of Mitch Lyons who developed this unusual process, it remains an unknown art form to most people, including artists. I quickly learned that my attempts to describe the process failed miserably, and as a result I resorted to demonstrating the technique by creating 3 to 4 small abstract prints. After giving one to the each visitor I would toss the remaining demos in a box, thinking that someday I will find a use for them. Well that someday has arrived. For the past few days I've been selecting some of the demos to serve as support for a series of small pastel paintings. Today I have several more to share with you.

4x6

4x4

4x7

Patel on clay

There is simply no telling where the muses will take us. I am still dutifully following them as they lead me along this path of small paintings and drawings, from one medium to another. Currently I find myself rummaging through my box of discarded clay mono type scraps (I guess they really weren't discarded.) looking for interesting patterns and colors that I can enhance with soft pastels. Here some results from the past 2 days:

4x4

8x8

5x7

5x7

4x6

In the midst of preparing for a weekend book sale in the gallery I managed to find enough time for these two small pastel paintings:

pastel on paper mounted on 8x8 panel

pastel on toned paper...image aproximately 4x9"

1-11…Fusilli with Kale and Mustard greens

Patience described to me the “brain benefits” of eating greens, recently broadcast on an interview on NPR. Of course I immediately went out and bought 18 pounds of greens, which has resulted in tonight’s dinner.

INGREDIENTS:

Fusilli Fresh Kale Bacon coarsely chopped Anchovies, 3 or 4 fillets finely chopped Olive oil Garlic and onion Basil and oregano Salt and pepper

PROCESSS:

Cook the bacon, remove, drain, and set aside. Add olive oil to the pan and cook the garlic, onion, and anchobies until soft. The anchovies will melt into oblivion. Chop the greens and blanch in boiling water for 4-5 minutes, drain, and add to the pan, along with red pepper and seasoning, and cook over low heat.. Cook the pasta in the water used for the greens, add to the pan with the greens and mix well. Mix in most of the bacon and serve with bacon sprinkles and parmigiano reggiano cheese.

COMMENTS:

Those of you who read this blog regularly no how stingy I am with praise, so you will be surprise when I go APE over this dish. It was fantastic!!! I loved it!!! I suspect it was the combination of the Kale and anchovies that gave it an almost sweet taste, or maybe the bacon and cheese….no…it was the anchovies and cheese….or was is it the kale and bacon? Whatever it was….it was great.