Saturday, January 29, 2011

Scott Belville at MOCA GA

"Trust", Scott Belville's exhibition of new work is up now over at MOCA GA here in Atlanta (through March 19th). Scott's got great technical skills and a fine color sense but his narrative take on the Southern psyche is what keeps me looking. If you enjoy what you see on this blog (we're fishing the same streams, just catching different fish) be sure and check out Scott's work today.

Saturday, January 22, 2011

2011 The Optimist Theme

Finished the above painting yesterday. As I was working on this picture variations of this painting/theme would pop into my head and I would jot the ideas down in my sketchbook. The theme being; a floor with a character in front of a backdrop. These three elements allowed for many possibilities, the backdrop could be anything; a scene, a painting, another character or object. What would be "real" and what would be an illusion? I thought "This could be fun, let's see how far I can take it", so I decided to do a series of paintings using this theme as a premise. I'm optimistic, let's see what transpires.

Above: The Last Optimist, oil on panel, 14x12, 2011

Saturday, January 15, 2011

Week Of Ice

Atlanta is returning to normal after the "Snowpocalypse" of this past week. Several inches of powder topped with 2 inches of ice shut the city down for 4 days, schools were closed all week. I tend to follow the family schedule so I stayed out of the studio and in the house till Thursday, its not like I needed a break or anything but I got into the spirit of the event; sledding on Monday (baking sheets work great but hard to steer) , movies on the tube (Ground Hog Day, Terminator Salvation) , games (Taboo). Not a bad week, no injuries and quality family time but man, what has happened to those mild Atlanta winters we have grown accustomed to?

Top:Grant Park
Bottom:The Atlanta Cyclorama, North view

Saturday, January 8, 2011

2011 Back To Work

After a 2 week break I was able to get back in the studio this week. As the holidays approached I knew I wasn't going to be working much so I left a picture unfinished on purpose, which allowed me to ease back into painting mode once the "hub-bub" was over, a slow but smooth transition.

Meanwhile... Nashville Arts Magazine used my Red Velvet Cake painting to illustrate a recipe of said cake by one of Nashville's top foodies, Nancy Vienneau, (check out her wonderful blog). The blurb appears in their January issue. That painting has a life of its own.

Above: as yet untitled 28x25 oil on canvas

Sunday, January 2, 2011

New Year's Day "Greens"

Out of the studio, back at the stove. They say... "Eat greens and blackeyed peas New Years Day for a prosperous upcoming year", don't know about that... but it does give me an excuse to have two of my favorites for supper. Yes, cooking fresh greens are a hassle but worth the trouble, here's what I did yesterday.

Gather the following; 2 bunches collard greens, washed thoroughly, remove middle stem and chop to bite size pieces, 6 strips turkey bacon, 1 large onion and about 5 cloves garlic finely chopped. First, cook bacon in a large pot till crispy, take bacon out and add 2 tbsp. olive oil, saute chopped onion and garlic (about 4-5 minutes), chop bacon and add to pot. Now add liquid, I added 1/3 cup white wine, heat that till boiling, stir, let cook another minute to reduce wine, add chopped greens and 1/2 cup water or broth of choice. That's basically it. Note: you want to steam the greens not boil! Now, you can add the seasonings you prefer; salt, pepper, 1 tsp red pepper flakes, tbsp hot sauce, splash of vinegar, whatever you like. Let all this cook for about 5 minutes, look in pot, greens will start to wilt, when this occurs stir it all up, cook another 5 minutes and stir again, keep repeating this process till all greens are cooked (they will be limp and turn a dull, dark, brownish green). Now taste... more salt, pepper, liquid,,? you decide. After adjustments keep cooking over low heat, about 20-25 minutes. That should do it, grab a fork and dig in, your riches are assured for another 365 days.

This looks like a great recipe for collards, courtesy of the "Diva", gonna try this next year.