Stretching Canvas

I spent 3 days pulling paintings off of old stretchers, roll them up and put them away, saving some storage space. Then I reenforced the stretchers, stretched canvas over them and applied gesso. It’s one of those things that just needs to be done every so often. I learned to do this in college, OCA, and I am glad I did. I use heavy gauge cotton canvas that is so much stronger than what is offered out there right now. To the pre-stretched I usually have to apply a second coat of gesso to give it a little more strength. I prepared 10 canvases, 5 that are very large, 40”x 48”, that would have cost me a fortune ready made. Now I am looking forward to an exciting time of creating.

Degrees of Expression

Every year Women’s Art of Canada sponsors scholarships to OCAD U. At the end of the year the students and past alumni show together. This year I was lucky enough to enter 2 paintings Midsummer Pride, oil on canvas, 24’ x 38” and Way Too Hot for October, oil on canvas, 24” x 36”

Chaos and order

At Headwaters Arts Gallery, August 6 to September 14

I find it hard to paint totally abstract, I always end up with a landscape.  I do try though.  With both these paintings I chose a colour chord and just splashed with no agenda other than a pleasing image.  One thing lead to another like a daisy chain and like reading clouds an image emerges.  Its fun when it works.  Some can be brought to a decent finish with lot of looking.  But the most may as well be thrown away.  Of course I have them stacked up in my studio hoping for miracles.

The next 50 years solo show

Show Statement
In 1984, Sir David Attenborough warned, “ The next 50 years will determine the fate of all life on this planet.”  Now 40 years later, we are living the consequences of our inaction.  Wild fires, floods, drought and vanishing ecosystems have made it painfully clear: we are on the brink.
This body of work is both a reflection and a reckoning - a way of looking closely at the Southern Ontario landscape, not just for its beauty, but for its vulnerability.  Each painting begins outdoors, painted en plein air in the forests, on the trails, or near water.  These moments in nature- hearing birdsong, feeling the wind, watching the light shift- are a reminder of what still exists, and what may not endure.
Back in the studio, I translate these impressions into larger works that carry both awe and urgency.  I paint to preserve what I love, but also to ask:  What are we willing to lose?  What will we fight to protect?
As Canadians, our identity is tied deeply to the land.  These paintings are a celebration of colour and place, but also a quiet alarm. The land - like the animals who live within it- has never been able to shield itself from us.  Its still generous, still breathtaking, and still at risk.

I just wrapped up this show, it was a great experience. Thank you to everyone who came to see it at Headwaters Arts Gallery in Alton

I used to own a restuarant

For over 50 years I worked with my husband in his restaurant Vesuvio Pizzeria and Spaghetti House. Restaurant work is hard, tiring, demanding, sometimes demeaning, interesting, exhilarating, friendly, warm, and so much more. We are retired now and the restaurant is gone. I used to love the sounds in the dinning room, the tinkling of glasses, the chatter, the bursts laughter, music in the background, they were warm and cozy sounds. I miss those but I don’t miss the work.
Now I have time to paint! Now I have time to mount a show, find community in the art world, read and study other artist, go to openings and museums. My life is completely different. Now I aim to be in the studio 5 mornings a week 4-5 hrs a day. Nice work week, eh? I paint what I want and I don’t need to worry that it may not be to someone else taste. I am my own boss, have you ever worked with your husband and extended family? It’s not easy! I am no longer in the service industry, I am in the service of me industry. The things that are the same? I use creativity to paint, cook and even running a restaurant, I am very unhappy when I can’t be creative. Ingredients and materials, get combined in different ways to come up with a new dish or a new painting. The new ideas both in cooking and painting require experimentation, technique, and a good foundation. Emotion is a strong influencer in the outcome. Presentation is key for the consumer. Finally with patience, practice, and passion painting like cooking or even running a restaurant can be incredibly rewarding.

Mcmichael En plein air competition

I have not had much time to Blog, (really me blogging?) Well, I like to learn new things. I entered the McMichael en plein air competition last year and this. This year I was short listed and yesterday I learned I won third place. Go figure. It is a thrill to be displayed at the McMichael gallery and the show will be up till the end of March. This of course makes me itch to get back out there in nature to paint. Meanwhile if anyone wants to join me, usually in James Gardens, just contact me through the website and I can introduce you to my group in the spring. Until then I am working on a two person show Into the Wilds; Toronto and the Territories, opening April 1 at Heliconian Hall on Hazelton Ave. Thanks for reading

PAINTING IS LIKE COOKING

MY FAVOURITE CHRISTMAS COOKIES

Some of you may know that I am celiac. Imagine owning an Italian restaurant ,Vesuvio, that specializes in pizza and pasta and not being able to eat any of it. I have had re-invented my favourite dishes and can share some of them here. For me cooking is very closely related to painting. Warm, cool, dark and light, sweet, sour, salt and cream, texture and overall presentation all elements that need to be juggled to make something special in cooking and painting.

Here is the recipe for my favourite Christmas cookies

Rosemary Hazelnut Cranberry Cookies

2 1/2 cups almond flour
1/4 tsp of salt
1/2 tsp baking soda
1 cup hazelnuts toasted and coarsely chopped
1 tablespoon finely chopped fresh rosemary
1/2 cup chopped dried cranberries
1/2 cup melted butter
7 tablespoons of sugar
1 tablespoon of vanilla extract

mix dry ingredients then add mixed wet ingredients, roll into log shape in wax paper and refrigerate.
Slice when firm, gently, it will fall apart, just reshape by hand.
Preheat oven to 350 F line baking sheets with parchment paper. Bake for 7 to 10 minutes. Careful almond flour burns easily, let the cookies cool on baking the sheets before you try to move them, they will be very tender but will firm up as they cool. Enjoy!