ie post

May/June 2021

Hello all!

 

Hope you are enjoying the migration of spring to summer. Generally things in West Cork are still in 'Groundhogs Day' mode, however the studio is hip hop happenin' and I can't be more happy about that.

The world of paint.

What I'm thinking about & what I've been up to 

One thing I have been made aware of during the pandemic is my depth of knowledge in paint and how this knowledge allows me to be versatile in my approaches in making. For example, I know that Indian Yellow is one way to beef up a color, but will add transparency, or that Burnt Umber dries fast, while white takes months. I have also had the chance to seriously reflect on my past 15 years of painting to find the thread that is connecting it all — personal experience, and memories. I have started to build work from these two foundations giving me the liberty to paint from life, memory, and occasionally from a photo. It is allowing a freedom in the work I am always seeking. This process is requiring patience and trust which I am relishing in. 

 

 

In exhibition news

Molesworth gallery in Dublin has included a few of my newer works in their first show Chrysalis (online only) since closing the doors last fall due to Lockdown.

 

Since my last newsletter here are my latest journal entires: 

  • 'puzzle pieces' a story of mom offering me a sense of hope  
  • 'I've held a lot of jobs anecdotes' my latest addition Rated R
  • 'I don't care' a memory of my first dance with mental health issues

 

ie explains a painting

'The petrified roll'

On school days my dad was often in charge of breakfast, a meal the man did not take lightly. He was skilled in the department of a cheese omelette, even on school days.  Every so often he would prep my sister and I the night before and mention if we hurried the next morning, we could go out for breakfast. No greater joy to my six-year-old ears as I anticipated the morning enhanced by a chocolate covered doughnut or sausage McMuffin. Oddly one morning we went to Hardees which was not one of our normal ‘places’. I wonder if this morning we were running late, and out for breakfast was a means to an end: make sure I was fed. 

We went through the drive through, Dad ordered a cinnamon roll for me and it came in a simple paper box. Peeling a piece of dough from the coiled exterior I took a bite, and that pillowy dough was interrupted with a slight burst and chew that I was not expecting: a raisin. God forbid a raisin in anything. I clenched my face and swallowed whatever chunk was in my mouth whole, then I closed the box. Hoping I had concealed my dislike from him as he maneuvered morning traffic. He asked, ‘Don’t you like it?’. My heart sank all I could think was my Dad bought me this. I equated not liking the breakfast he bought me to abandoning him. I so badly just wanted to like it. But I couldn’t take another bite. So, I lied and told him I would eat it when I got to school. I brought the cinnamon roll to class and the guilt ate at me. I couldn’t eat it, but I couldn’t throw it away. So, I hid it in the left-hand corner of my desk. Thus the roll sat in my desk for weeks slowly petrifying.

 

When parent teacher conferences came around my parents returned from the meeting and sat me down. I was fearing that I had done something terribly wrong, or was failing spelling to the point of being held back (at this point I had forgotten about the cinnamon roll and didn’t realize the oddity of leaving food in a school desk). I remember them both smiling slightly, trying to hold back laughter as they explained that it is ‘ok to not like something’ and ‘to just say so’ as well as ‘you didn’t need to hide that roll in your desk’. The petrified roll was disposed of during the conference.

 

It has taken me years to understand that I tend to harbor more guilt than the average bear, and I often assign more meaning to objects for better or worse. In my opinion this has its benefits, for when I am the one to dispose of the object that no longer serves me, I assume it to be more cathartic. I once read that we only assign memory to things we have emotional responses to, and that made me aware of why people might be astonished at my strong memory of small details from ordinary things.

 

If only I could go back in time and talk to that young Mollie, informing her that at the old age of 34 she will like raisins in her rolls. 

Links for joy

Watch

The Let Down on Netflix. I know I mentioned this in my last post BUT I think this might be one of the top TV series I have ever watched.

 

This is a Robbery on Netflix. About the memorable art heist at the Isabella Stuart Gardener Museum in Boston in 1990.

 

Pat Steir on Vimeo (FYI paywall). Another female artist who is getting recognized late in life. I aspire for her attitude to life and work. (PS thanks Chanelle Walshe!)

 

Read

Earthlings by Sayaka Murata. Be warned this is twisted and dark but wonderful. The woman did not have a filter on her imagination while writing this novel and it paid off.

Bonus point was that my copy had a glow in the dark cover!

 

Eat

Nutshed peanut butter. Ive found it, The best PB in all of the land (Ireland that is). The best part is that they make a smooth!!

 

Insta Account

@sleep is all you need ...Need I say more? I love sleep, especially of the nap variety

 

Recipe box

In keeping with the cinnamon roll theme, I have a link to a recipe instead of posting one

 

King Arthurs Soft Pillowy Cinnamon Rolls

which just happens to be their 2021 recipe of the year.

 

I think the ‘recipe of the year’ idea is brilliant. It allows a community and creativity to develop over one recipe.

 

This specific recipe uses an extra step in creating a tangzhong, which is the reason I chose this specific recipe. A tangzhong is a mixture of flour and a liquid, which is heated to create a paste; this paste is spread into the dough. The purpose of a tangzhong is similar to what conditioner does for your hair — it keeps things soft, and supple. In short: a Tangzhong method allows your rolls to stay fresher longer! I have been using something like this method in most of my sourdough bread recipes recently, and it is incredible how much longer a bread stays fresh by simply undertaking this extra step. This recipe allows you to try this out without having to be a sourdough bread fanatic like myself. 

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Wishing everyone a bit more socialization (if thats your thing) and sunny days. 

 

Thank you for reading!

-ie

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Knockroe, Ballydehob, Cork Ireland
087-421-9780
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