Month: June 2016

Forever Marigolding

Is art ever finished?  I just recently started focusing on finishing my pieces (within the last year), instead of them being left undone in notebooks, scattered across some undefined time frame, lost to the world.   Mostly done in pencil, mostly just outlines, I would start and vow to finish, you know, some time.  But after much work undone, I made a personal commitment to follow through on my vision just sometimes.

Hesitantly I added ink, and I liked it.  Hesitantly I added color, and I liked it.  I composed, and I liked it.  So finally, after finding a sense of completion in my work, I boldly tear it out it out the notebook and deem it finished.  Then, after this effort, I take this nice sheet of paper that I work so hard on, and I shove it in a drawer.

Next step was someday I will frame this, hang it on my wall, then it will be finished.

After another prolonged time meditating in a desk drawer in an used room, I framed some art today.  With frames that don’t quite fit from my local thrift store, and I filled in the gaps with black construction paper, and created a thing that can hang on the wall and interact with the viewer as art.

It looks good almost, except that the black is not quite deep enough.  Although this is the closest to being completed I have ever managed to do, there is still work left.

What Is A Title, Really?

On the cusp of summer, on the cusp of something amazing, this June is starting out to be something magical.  Dreams and vision are starting to congeal, ideas are solidifying into function.  Those imaginations that have been running wild for countless shut in winter months are taking a rudimentary form, the sketch is becoming a 3D model.  Excitement is brewing, inspiration is blossoming, curiosity is peaking.  The time of incubation is over, the time for action is upon us.

Convenient Conconction

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It all started with meringue.  I had a test batch of honey meringue and I did not want to simply throw it away after I assessed its success (or not).  So here I am, left with a the smallest batch possible of meringue (which is 1 quart- no less can be made while using a kitchen aid, trust me), not wanting to simply wash it away as it was still perfectly delicious. The only answer was use it to make a dessert for staff lunch. Contemplating the deli of fluffy pale yellow foam, I thought to myself, what goes great with honey meringue?

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My first thought was cream pie, and my mind went right to coconut.  So coconut cream pie and honey meringue it is.  Pie is typically made with pie dough ( you have to make it, let it rest, roll it out, let it rest, bake it- all of which was too much work) or a graham cracker push crust (super easy and fast, my method of choice for this extra credit project).  We do not have graham crackers or the store-bought crumb lying around the kitchen, so I decided to improvise: we have some extra streusel, why not grind it up and add butter just like the graham cracker crust concept?  So  I ground it up, added butter, and made a push crust.

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Next was the coconut cream- a standard pastry cream made with half milk and half coconut milk, with toasted coconut flake added it.  Pour this into the crust, and set in the refrigerator for 3 hours, top with that infamous meringue, and then, of course, torch the meringue with a flame gun (because of course, because of brulee).

Coconut Cream Pie with Oatmeal Streusel Crust and Honey Meringue

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