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

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.

White Christmas

Atlanta experienced it's first "White Christmas" since 1882, on that day 128 years ago, a third of an inch of snow was recorded, yesterday we got over an inch. OK... that's not a lot but we can't be too picky here, besides, it was fantastic to watch it fall out the window while making dinner. See you next year folks.

Art Reviews And Christmas Trees

Atlanta's cultural sage and "wise man", Jerry Cullum, has a fine review of my current show at TEW, read it here at ArtsCriticATL.com. Art blogs have filled the gap left by the major newspaper's decreased coverage, (was it ever that much?). These bloggers' (see toolbar on right) thankless job is much appreciated by those of us out here making the stuff. Early in my career I believed a good review would propel me to stardom and riches but I quickly realized that tastes could not be swayed by words, art's too much a personal choice for that.

That cute kitty introduced in my video, is wrecking havoc on our Holiday decorations. Last year our extra large Christmas tree tipped over, breaking most of the ornaments collected over the years, now this little terror. It's hard to be angry though when it's so entertaining to watch.

Dali In Atlanta

When I was 13, I received for Christmas a paperback book about Salvador Dali, it was my first "art book", not much text but great full color illustrations. Up until then my artistic output consisted of still-life and landscape themes, with an occasional copy of an album cover or Mad magazine character. This book changed everything, how?, It sounds simple now, but at the time it never occurred to me, "I could make things up", art didn't have to reflect the outside world, concept trumped copying. I was hooked, still am.

Most artists I know have been through a "Dali is a fraud" phase (mine lasted from 1979 to1991, those prints!). If you are still in yours, get to the High Museum in Atlanta before Jan. 9th 2011, it just might change your mind.

Photo by Laura Watson, Creative Loafing

TEW Galleries Opening

"Qu'ils mangent de la brioche"

Last night was my opening at TEW and...yes, I baked 2 Red Velvet cakes for the patrons. My painting of said cake was on display and at the preview party Thursday evening, everyone I talked to made a comment or told a story that featured this dessert. So..why not bring the real thing. As the artist at a show I am always asked "What does it (painting) mean", but what I enjoy is hearing their thoughts, and sometimes they will offer insights that go way beyond what I had in mind.
How was 'biz"...well it's not 1998 or even 2008, the Atlanta market is very cautious these days, looking longer before making a choice, come on, hop off the fence, its ok.


Some of my ole college buds were in town for the SEC Championship game (Go Cocks!) and stopped by the show, haven't seen some of these knuckleheads in 30 years, what a nice surprise, (please, no collect calls from lock-up guys).
Left to right: "Tall Ted","Squeege", "Sal", "Cig"(me, don't ask), "G-helmet Do"

The Good Stuff

So... this is what happens when an art dealer discovers the "Flip" video camera and Apple's iMovie software.

Timothy and I shot over 3 hours of interviews and "action" scenes, all to be whittled down to a 12 minute film. At first I tried to get involved in the decision making process; what to film or cut, what music to use, etc. but I quickly backed away, let him have fun. This was going to be his interpretation of what I do and am, which is always the case, whether its a critic writing a review or an author doing an article. The message gets spun as it leaves its source.

I did film all the scenery footage, holding the camera in one hand while riding my bike around the neighborhood, uhh...not safe, glad my health insurance was current. "The Good Stuff", where does that title come from?, watch it to the end. I just want to know...do I really talk like that? Yikes!

Watch the video here.