Sunday, June 28, 2020
Cardinals and Orioles, Works in Progress
Friday, June 26, 2020
Rose of Sharon, In Progress
Rose of Sharon |
In the south where I grew up, the Rose of Sharon is referred to as Althea. It is in the hibiscus family and is related to okra. Now, okra is a favorite food in the south and of mine. In southern Louisiana okra is an ingredient in gumbo where it is used like corn starch to thicken the dish. My mama always breaded it with corn meal and fried it. Every visit to her home came with a request for her fried okra. How I miss that. So as I work on this painting I'm continually reminded of her and home.
Wednesday, June 24, 2020
The Beguiling Heron
The Beguiling Heron |
The Great Blue Heron stands and fishes in Mink Cove, the salt marsh that runs behind my house. The water depth changes constantly with the tides. This was a high tide on a summer day when the grasses were at their greenest. One of the challenges of this painting was to create a sense of depth without an horizon line. I may need to emphasize the diagonal movement of the water more. Hmmmm. The title comes from a friend who, when seeing the painting, remarked, "I'm beguiled by the heron".
Wednesday, June 10, 2020
Rose of Sharon, in Progress
Rose of Sharon, Oil on Panel, 10" x 10" |
Tuesday, June 9, 2020
Mink Cove and the Great Blue, in Progress
Initial Composition |
Adjusted Composition |
Sunday, June 7, 2020
Painting the American Goldfinch |
Tuesday, June 2, 2020
Painting, The American Goldfinch a Work in Progress
Continuing with the theme of paintbrush and bird, I began this small 6" x 6" piece today. It is June here and the male Goldfinches have turned their bright yellow. They are distinct among the green trees and on the feeders.
Also on my easel are two commissioned pieces, one of orioles and one of cardinals. They are 14"x24" and each have 6 birds perched on and near apples for the cardinals and oranges for the orioles. I will need to ask the client if he minds posting the progress here.
Monday, June 1, 2020
Harvesting the Oysters a Work in Progress
Harvesting the Oysters, Session 2 |
Mark Kurlansky wrote about oysters in his book, "The Big Oyster: History of the Half Shell". I highly recommend it as a beautiful story tying our nourishment to the health of the natural world. I learned from this book that the oyster spends the first 2 weeks of its life at the mercy of the currents, tides and waves. After, it settles on a surface where it will remain. Because of this settlement, it is the only bivalve that is not symmetrical. And, this lack of symmetry made for the ability to ship oysters around the country prior to air transport. If the oyster is shipped with the convex side of its shell face down, the juices of the oyster will remain inside and keep it moist and living. We regularly eat the oyster from Little Harbor. They are succulent, briny and a delectable delight.
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