November 14, 2010

Artist Michelle Torrez, master oil painter represented by Saks Galleries...

Last month a remarkably colorful exhibit occurred at Saks Gallery here in Denver. Although it is over and another cool exhibit is mounted (more about that in a coming post) I couldn't let the month go by without giving you the opportunity to hear Michelle Torrez talk about how she thinks about color. Take a moment and listen to Michelle and then look at some of the images she has created with her passion for color.

Artist Michelle Torrez, master oil painter represented by Saks Galleries...

November 10, 2010

The First Snow!

"The snow came down last night like moths 
 Burned on the moon; it fell till dawn,
 Covered the town with simple cloths."
by Richard Wilbur from "First Snow in  Alsace

Not to worry, we have had many a snow in the High Country. It is here below the foothills where we have had extended summer - we got SNOW! Then of course we had immediate melt, just as we do here in Colorado. It was the melt that was so dazzling and diamond-like, and I wanted to share this sight with you.
Do you see the icy pearls?
Ah the yellow, the sun, the shadow- tonight we get more snow. At last November is here!

November 3, 2010

Bringing the Outside In

Starting in September as the promise of leaves turning occurs I begin to bring inside objects from outside. A friend sent these 2 lovely pattypan squash. What beautifully formed phantomes they have been sitting next to the Cinderella pumpkin, rescued from the garden. Then came the glorious fall we are currently experiencing and in came branches and color.

Looking at all this glorious color made me turn to look at some of my favorite artists who were also inspired by Autumn's which they experienced.
"Pont de Charing Cross-Vers 1906",Huile sur toile, Andre Derainm Musee d'Orsay, Musee d' Orsay
"Restaurant de la Machine, a Bougival-1905", huile sur toile, Maurice de Vlaminck, Musee d' Orsay

These artists brought us IN to the world they interpreted OUTSIDE. Coming up next week will be an exhibition of Colorado plein aire artists Once again you will have an opportunity to look at the OUTSIDE and bring it IN.

November 1, 2010

Round ripe autumn shapes

I've been looking at the shape of things this Autumn. I've been especially motivated as I'm working with a group of 5th graders helping them to focus on shapes and how artists use shapes as they make their art.  all October I kept noticing round shapes and took photos of them. Before November marches too far along I want to share some round things.
The first round shape I noticed was the beautiful round shape of the fig.

Can't you imagine these lovely colors used in a dining room for wall If I were Donna Frasca of I could quickly tease 3 major colors which could be used in your interior. Check her out to see her magic.
I however looked at these luscious figs and made a fig clafouti. Because I knew my friend Eugenie (who reads this blog) would ask "What is a clafouti ?" I am going to include a recipe and pictures.  You need 16 to 18 small and/or medium figs. I like a variety. If you have medium ones you halve them, or if you have large ones you quarter them and set them aside while- you bring
 marsala wine, 1/4 cup
and 1/4 cup of brown sugar,
plus 2TBSP water to boil, stirring to dissolve the sugar. Remove from the heat and let your figs soak in the liquid for 15 minutes,turning them.
While the figs are soaking, preheat an oven and butter a baking pan. Use either a round 12" or rectangular 12"x18". I of course used neither mine was square.
Now you make the batter. Combine in a mixing bowl- 1 cup milk
                                                                                       1/4 cup heavy cream ( remember this is French)
   1/4 cup firmly packed brown sugar
    3 eggs
    1 tsp vanilla extract
    1/8 tsp salt
     2/3 cup flour sifted
     Beat w/an electric mixer until frothy, about 5 minutes.
Pour enough into the baking dish to the bottom about 1/4 inch. put in the 350 F oven for 2 minutes. Remove from the oven and carefully arrange the figs evenly over the batter. It is fun to vary them some up, others down, etc.. now pour the remaining batter over and around the figs. Bake the clafouti until the batter is puffed and brown and a knife inserted in the center comes out clean, 30 to 35 minutes more at higher altitudes. Serve warm from the oven and you might sprinkle it with powdered sugar.       Tiens Voila! 
It is quite delicious. I think I will save my other round observations for my next Post. 

Right now I am going to have a little piece of warm clafouti -ummm!


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