Monday, March 23, 2009

all a twitter



its addicting. I am not recommending it, but Ive started "twitting" and I cant stop. You may see the widget added to my page. We will see how long this lasts, but I thought I might as well unite my web-fronts so to speak, so you can get more of me, more often.

OK, so this painting is the first of a few coming up that are attempts to replicate the mood and technique of my small paintings, but larger. If you are not a painter you may not have experienced the challenge of scale in a painting. Its not like photoshop where you can just hit "zoom" and the picture grows. Actually that's one thing I love about painting - it exists in the real world, which is influenced by such things as the size of paint pigment, paper sizing, and water molecules. So, I also have to deal with larger compositions, which usually dont bother me except Ive been working so small that its a totally brain shift to paint bigger. Earlier attempts have resulted in me leaving the image and subject matter all together as in here, here, here, here and here.

So far I am not so happy with my last few attempts. But that's how one learns eh? And aren't you privileged that I made myself a promise to post my whole journey - the ones I like and the ones I don't. Mostly so I have a painting for each post, and also so that you can enjoy my successes with me.

I am in the process of planning an art show in a Yurt on Vancouver Island, with a live marimba band and gourmet food in July. (I cant believe I just wrote that - its my idea of heaven on earth!) you are welcome to come! I'll keep you posted...in case you didnt catch my tweet...yo.

4 comments:

  1. Hi Angie. (Did I ever tell you I follow your blog? Love it - Let's do lunch soon). I saw your twitter - I don't twitter yet - but I have a great recipe for you: (Let me know if the ingredients are mixed up - I'll email you the word file.)

    Quinoa Lasagne
    2 cups quinoa, rinsed
    4 cups water
    1 medium yellow onion, diced
    1 Tbsp olive oil
    3 cloves garlic, minced
    28-ounce can crushed tomatoes
    2 red peppers, roasted and chopped
    1 can brown lentils
    1 Tbsp oregano
    8 cups pre-washed baby spinach
    1 cup low-fat cottage cheese
    Grated low-fat cheese to taste

    1. Preheat oven to 400 degrees F.
    2. Heat oil in a large saucepan. Sauté onion until translucent; add garlic and sauté for a couple of minutes longer. Add crushed tomatoes, lentils, and oregano. Cover and simmer for twenty to thirty minutes.
    3. Combine quinoa and water in a medium pot and bring to a boil. Cover and reduce to a simmer for about fifteen minutes or until water evaporates and quinoa unravels.
    4. While sauce is simmering, steam the spinach, drain well, and chop. Add cottage cheese and mix well.
    5. Press cooked quinoa firmly into lasagna dish. Cover quinoa with tomato sauce, top evenly with roasted peppers and spinach mixture. Sprinkle with low-fat cheese and bake covered for about fifteen minutes, or until cheese melts.
    (recipe provided by personal trainer Tracy Harrison, owner of FemFit in Vancouver, British Columbia)

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  2. (Did I mention I eat a lot of Quinoa - here is a breakfast one from my nutritionist Dawn - she is amazing):

    Quinoa Porridge
    1/2c quinoa
    1c water
    1/2 t. cinnamon
    pinch sea salt
    1/2c low-fat milk or unsweetened soy milk
    1 apple, diced
    1/2 c blueberries or sliced strawberries
    1/8c chopped pecans or walnuts
    agave syrup(optional)
    2 Tbsp Protein Powder (flavoured)

    Directions:
    Add quinoa, water, cinnamon & salt to small pot and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until most of water has been absorbed. Add milk and simmer uncovered for an additional 10 minutes. Stir in apples, berries and nuts. Cover and let sit for 10 minutes before serving. Porridge will thicken during this time. If desired, drizzle with agave syrup and 2 Tbsp of protein powder before serving.


    Number of Servings: 2-3

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