Skip to main content

My Painting Show

On my birthday, my third painting show was hung. *laughs* It's just a small space, at my church, but it's a very nice presentation space, and 10% of the proceeds go to the church.

We're heavily involved in the recovery efforts for the city, and were actually awarded a $10,000 grant for the relief work we're doing, so that we have plenty of materials and tools with which to do it. I love that the mother of one of our congregants got to learn how to use a pneumatic air gun to help. Maybe I should say that anything that's earned from this show goes to that fund?

Anyway... it's always a little crazy getting everything framed, under glass, and matted properly, though I didn't even bother matting the Western style watercolors, since the edges of the paper were beautifully deckled, I just floated them over a background page. And they look so different when they're in their framed best! It always kind of amazes me how they look when they're like this.

It's also interesting to me, at least, that the mix of Eastern Style and Western Style watercolors kind of works with this show, and people aren't expecting just one or the other from me anymore. I admit that the strict disciplines of the Chinese ink paintings gets to me, sometimes, and I throw out a lot more than I show because I wavered with my brush. *laughs* But with the Western style ones, I don't worry about it as much and I just have fun with it. So.... I know what the draw is either way.

If you want to see more detailed pictures of each panel, you can look here: Older Asian, Mostly Ink, Newer Ink and Watercolor, and The Big Paintings.
Labels:

Comments

Post a Comment

Popular posts from this blog

Everything Is A Lot

My mother took my hand, as we were going to leave tonight, and she very deliberately, gently, and slowly pressed a kiss on the back of my hand. And at the look on her face, I clasped her hand back just as gently, but firmly, and I kissed her on her forehead. She smiled and let me go.  Words are failing her. I find it ironic that the only way that I can process her now word-muddled existence is through my long practice with words.  On November 13th, my sister and father did a video doctor's check with my mother. Their GP was so alarmed at her inability to truly respond to their questions made their primary doctor tell them that they had to go to the ER. That there was something seriously wrong with her and they had to get her looked at as quickly as possible. The three of them spend two horrific days in the over crowded ER at UCSD, in order to get the CAT scans and MRI that showed a very large shadow in her brain.  This was while John and I were in Kauai. We heard the begi...
2 comments
Read more

Gumbo Z'Herbes

I'm writing this because my son needs this particular version of Gumbo Z'Herbes as I actually do it. It was based off a recipe in Epicurious that then went to Chow that then went to Chowhound, that then... anyway... I don't know the exact origins anymore, and I've changed it substantially from them.  Ingredients 3  lb  greens (two bags of Costco Super Greens is great for this) 2/3  c  vegetable oil 2/3  c  all-purpose flour 1   yellow onion chopped 1  bunch  scallion chopped 1   green pepper chopped 4   celery ribs chopped 2  cloves  garlic minced 2  t  kosher salt 2  T  Cajun seasoning (preferably Lucille's) 2 cups vegetable broth or chicken broth if you're not going vegan or water 2  whole  cloves 2  whole  bay leaves 3 whole allspice 1  T fresh herb (I never have marjoram, so it's been cilantro usually or parsley)  Gumbo Z'herbes Directions Have a big bowl of i...
Post a Comment
Read more

Sourdough Bread Recipe and Techniques

Ingredients Leaven 50 grams whole wheat flour 50 grams bread flour 100 grams water 20 grams starter Dough 375 grams warm (90-110 degrees Fahrenheit) water 165 grams Leaven 375 grams bread flour 125 grams whole wheat flour (finer ground, commercial/generic whole wheat) 10 grams salt Technique Mix all the leaven ingredients together. I use a quart sized translucent plastic container from take-out soup because I like to see the level of the dough inside. I put a thin rubber band around the girth of it at the starting level, and place it in a warm spot and let it grow until it doubles in height. It can take anywhere from three to eight hours, so sometimes I use a dehydrator set to 80-90 degrees Fahrenheit to speed the process.  When it's doubled, I take 165 grams of the leaven and mix it into the warm water for the dough (it SHOULD float if you let the leaven rise long enough). I put the rest back into the refrigerator for next time. I actually work it into the water, "dissolving...
2 comments
Read more