Happy Valentine's Day!

I hope this Valentine's newsletter finds you healthy and content. I am painting, baking and reading away in West Cork...and today wondering what to bake for the upcoming holiday. 

I’ve always been a fan of Valentine's day. My first memory of Valentine's day was in Kindergarten, I remember my ‘Valentine's day box’ — a giant heart made out of two pieces of construction paper, stitched together with yarn, and filled with bookmark sized notes from classmates with bite sizes piece of candy attached. I proudly brought this treasure trove home.

After coming home from school that day a neighbor stopped by, chatting to my mom at the front door. I knew this was my chance. I hurried upstairs to my room and sifted through the contents of my sugary loot. Never a fan of skittles or starburst I put them aside and dove headfirst into the milky ways and snickers. I ate quickly, as I knew I would be limited in my consumption once my mom intervened. Well her conversation was quite engaging and I managed to eat every bit of chocolate that had made its way into my valentines box. It was bliss, until the stomachache began. But hey, live and learn. Even in my adulthood I have to relearn this lesson every so often. I blame the milky way.

The world of paint.

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

As I prepare for the summer show I have at Molesworth I am embracing all the ‘languages’ of paint I have employed over the years — no rules is my motto. A few things are still staples: small scale and the most ordinary of situations and objects. However, I am painting fast and slow, from life and from memory with the occasional reference to photos thrown in now and again. I feel truly fortunate to be at this point with my work — grounded and free. Below are a few professional highlights inlly the past two months.

It's been busy! 

• I had the joy of being featured in the Wordloaf newsletter of Andrew Janjigian!

This is an amazing resource for any bread baker (his English muffin bread is killer). I was delighted to be on his radar, and noted. It brings me such a sense of joy to not only be holding space in contemporary art culture, but also in the community of bread and baking.

• I had a bit in the January episode of The Great American Radio Show.

Unlike typical interviews this was a recording I made following a session of painting. It puts the listener into the head space of where I am when I paint. The show is curated and hosted by the wonderful folk singer songwriter, Tom Brosseau. 

• I am thrilled to be part of the new gallery space, Salt Hill Gallery in Fargo, ND.

This new space will have a physical location in the coming months, but right now is an online operation. Check out their lovely collection of considered and curated pieces. In the section below I will give a little insight into 'Saving Jane' a painting selected for their Valentines collection. 

• Lastly, I am incredibly fortunate to have been granted a second grant from the Elizabeth Greenshields Foundation.

This foundation offers monetary support to figurative painters who are setting sights on advancing their practice. These funds have been critical for me to continue pursuing the paint. 

Notes on a painting

Insight on a specific painting & how a title comes into play

A couple recs

Read

If you enjoy emotionally intense and beautiful writing I highly recommend the 2020 booker prize winner, Shuggie Bain By Douglas Stuart. 

Listen

I have become quite captivated by the podcast The Daily from the New York Times. I find it keeps me well informed, and also allows a limit on what I take in media wise. I do life better when I cap my news intake.

Eat 

I figure a few chocolate recomendations wouldn't hurt so here is a short list of a few highlights

• Ireland only: Cocoa Atelier These guys are only open on a pop up basis and their squares are worth any weight or wait. I might have had a momentary hissy fit when I discovered their brick and motor store to have closed....
• US based and willing to spend: Vogues I came across them in the Chicago airport years ago and make sure I hit their free samples every time I am there. the banana ash situation is incredible.  
• Vegan, you say? : Ombar might be the most amazing thing ever
• But really I just want to make these: PB Cup Bars courtesy of the fermentation queen, Jackie Vitale

Recipe Time!

Slow cooker Carrot Baked Oatmeal

4-6 servings

Feeling the chill of winter I am always a fan of making breakfast a 'hot' meal. I have found baked oats ideal for this. This method allows me to make a big batch then quickly reheat with some milk in the mornings. This recipe is very adaptable once you get the hang of it, for example I've subbed chopped apples or pears for the carrot.

200g     Shredded Carrots

160g     Quick oats or a combo of quick oats and rolled oats

2 tsp    Cinnamon (or any spices you prefer such as ginger or cloves)

1 tsp    Baking Powder

2        Egg whites

500ml    Water

1. First, shred carrots into a large bowl.
2. Add oats, cinnamon, and baking powder mix well.
3. Line your slow cooker with parchment paper.
4. Pour the dry ingredients into the slow cooker.
5. Then, using the same bowl lightly whisk egg whites to break them up then, add the water.
6. Gently pour the water mixture over the oats.
7. Set the slow cooker to high and bake for 3-4 hours.
8. Allow the oats to cool in the cooker then run aknife around the edge to make sure it is loose, flip the oats onto a cutting board (similar to flipping a cake out of a tin), peel away the parchment, divide into portions, and store in the fridge or freezer.
9. When you are ready to eat, place your desired portion in a sauce pan with milk of your choice and heat. I also like to add a bit of brown sugar, chopped walnuts and or raisins at this point!

**Alternatively you can bake this in the oven in a 9x13" pan at 350F for about 40 minutes

If you've made it this far, congrats! 

As always, drop me a line, I'd love to hear from you.

Thanks for reading!

-ie