A NEW YEAR….GOING BACK TO GO FORWARD

The last several months have been quite interesting for me in regards to my art. Finding myself with little sense of direction and inspiration I began a series of small sketch-like drawings and paintings, working from old photo files. They were quite simple, done with pencil, ink, markers, watercolor, pastels, and various combinations of all of them. It was no surprise that the more I did, the more the work began to evolve, even as it remained small and simple. I learned which medium best fit the subject, and which combinations would create the effects I wanted. I realized I was reaching back into the early years of my art, not only with the subjects but also with the scale of the work and the media I was using. To others the new work might appear to be the same as the old, but I knew it wasn’t; I could sense the effects of over 30 years of painting and drawing as I worked.

After working with different media and going through the large inventory of different papers that had accumulated in the studio, I decided to try something different by borrowing from my clay drawings. Still working small, and with the same media, I began using old clay mono types instead of paper. Once more I was borrowing from the past to create something new, and this time the evolution is beginning to lead to larger pieces, although I have no intention of abandoning the smaller work. I’m sure I can do both.

What’s next? My plan now is to create new clay mono types using a variety of printing surfaces, specifically designed to be used for drawings and paintings in a variety of mediums, but with a special emphasis on pastels.

New pastel barn on old CMT...32x15"

Detail of above





Three re-worked old CMTs...pastel barns added



I am looking forward to 2012 and the opportunity to continue this amazing journey I began so many years ago. I take comfort in my tendency to plan and anticipate what lies ahead, and am excited when I realize how little that has to do with where I end up. Who knows, perhaps there is another corner to be turned somewhere out there in this new year.

Regular gallery hours will be suspended in January and February. I will be open by chance and by appointments (call 270-366-2837). Do not hesitate to call, even if you simply want to stop by to browse: visitors are always welcomed.

I hope that 2012 is all that you want it to be.

12-29…Capellini with smoked salmon and peas in a cream sauce with prosciutto and arugula

INGREDIENTS:

Capellini (Angel hair pasta)
Smoked salmon cut into bite size pieces
Dry white wine
Olive oil
1 generous pat of butter
Garlic and shallots
Heavy whipping cream
Frozen peas
Prosciutto coarsely chopped
Dill, dry or fresh
Arugula finely chopped

PROCESS:

Cook the garlic and shallots in the olive oil until soft. Add the peas and about ¼ cup of wine and the dill, bring to a boil then simmer for about 5 minutes before adding the salmon and the arugula. Cook for several more minutes then add the cream, stirring frequently. Add the butter before the pasta is ready.

Toss the pasta in the pan with the sauce and mix in the prosciutto.

COMMENTS:

I was not sure how the arugula would work with this…I used it because I was out of parsley. The results however, were fantastic; the combination of ingredients worked well together. I especially liked the prosciutto; it gave it a finishing touch.

NEW WORK

After three delightful days with my daughter Amy and her family I find myself back in the studio, looking for some traction to get back to work. In spite of my dedicated efforts I never found that traction; the highlight of the day was sharing a glass of wine with my neighbor Keyth who gave me a lesson on the mechanics of a good gold swing. But I'll keep looking, confident that I will find that traction and get back to work.

The days before the Christmas break were productive and I will share the results of those efforts now. I'm working on material for the BARNS & FARMS show I plan to have in the gallery in March, but an ocassional non farm and barn painting finds some expression.

The following paintings are pastel on paper and measure apox. 3-4" x 6-7":

12-28…PENNE WITH RAPPINI (BROCCOLI RABE)

Amy, Bob, Abigail, and William left us this morning, leaving behind an abundance of fantastic food from Caputo’s deli in Elmwood, Ill. After three days of pure culinary heaven I looked at tonight’s dinner as a challenge, which of course it wasn’t, since one of Amy’s departing gifts was a package of fresh broccoli rabe.

I’ve posted this recipe before but it is so simple I’ll do it again.



INGREDIENTS:

Penne pasta
Olive oil
Broccoli rabe, also called rappini, coarsely chopped with stems discarded
Garlic sliced thinly
Red pepper flakes optional

PROCESS:

Blanch the greens in boiling water for about four minutes the transfer to pan and sauté with olive oil and garlic.



Cook the pasta in the same water, drain, and transfer to the broccoli rabe and mix well. Drizzle with olive oil and serve with parmigiano reggiano cheese.

COMMENTS:

Broccoli rabe may be an acquired taste, and if it is, both Patience and I have acquired it. The dish never fails to elicit oohs and aahs from us. One of my few disappoints in Paducah is that none of the markets carries this delectable green.

12-24…7 FISHES MINUS 5, A CHRISTMAS EVE TRADITION

There was no way I was going to do the seven fishes tonight. I took the easy way out and opted for a shrimp cocktail appetizer followed by linguine with an anchovy sauce.

Our dear friend Julie joined us for dinner, and in all of my excitement I forgot to take photos. My bad.

INGREDIENTS:

Linguine
Olive oil
Garlic and shallots
6 Anchovy fillets coarsely chopped
Italian parsley, finely chopped
Parmigiano reggiano cheese

PROCESS:

Heat the olive oil and add the garlic, shallots, and anchovies and cook while waiting for the pasta to be finished.

Add the pasta to the pan, toss in the parsley, and mix well. Add some of the pasta water if needed, Serve with grated parmigiano cheese.

COMMENTS:

Memories of Christmas Eves spent with my parents descend upon me every year at this time, memories which are always welcomed… Smelts, Bacala, Calamari, and more. My enjoyment of the fish never matched my father’s, but with each passing year I seem to remember them tasting better and better.

I don’t try to reproduce those Christmas Eves; this simple dinner with Patience and Julie is more than enough for me, and it’s memory will stand up to the best of them.

Happy Birthday mom, and Merry Christmas to all.

12-23…PASTA FAGIOLI

If you look in Italian cookbooks you will find that pasta fagioli (pasta and beans) is usually presented as a soup, with a tomato based broth. My mom would make it with a thicker tomato sauce, and for a long time I would do the same. I have since learned that there are any number of ways to combine pasta and beans, and here is one of them



INGREDIENTS:

Fettuccini
Navy beans
Olive oil
Garlic and onions
Bacon, chopped
Dry basil and oregano
Parmigiano reggiano cheese

PROCESS:

Cook the bacon, remove to drain, and pour off the bacon fat. Add olive oil to the pan and sauté the garlic and onion until soft. Add the beans, herbs and seasoning, and simmer over low heat while the pasta cooks.

Add the pasta and bacon to the sauce and mix well. Serve with the PR cheese.

As always, save some pasta water to add to the sauce if you think it is too thick.

COMMENTS:

I am not going to call this a 50. I have learned to curb my enthusiasm. But it most certainly is a 10 (on a scale of 1-3).

In the future I will present more variations of this dish.

CAPELLINI WITH CRAB BASED SAUCE & SHRIMP 8-15

Here are the approximate amounts of some of the ingredients in last nights pasta. They are based on cooking for two.

INGREDIENTS:

Angel Hair pasta
Olive oil
Garlic and shallots
Lump crab meat – I used 4 oz, of an 8 oz. package (not canned or frozen and found in the fresh seafood area of the supermarket)
Shrimp – about 12 medium, peeled, raw and frozen,
Dry basil and oregano
Heavy whipping cream – 1/3 cup
Fresh spinach – 2/3 cup
Sweet vermouth
Peeled whole tomatoes – 14 oz can