Hello! I hope you are not too hot and enjoying some summer days. For me all of June seemed to have looming deadlines for grants, awards, and shows. Hitting the submit button is always a moment of relief and worry. So far, July feels like the month of continued waiting. In terms of painting I have slowly taken a new approach in making, and that is leading into some delightful territory, unearthing a multitude of memories from my mind on to canvas. This body of work has been brought about due to my current circumstances: wondering if I will be allowed to stay in Ireland. This is an ongoing battle over the course of nearly a year. Painting, meditation, and various daily habits have alleviated what could become an unraveling of my mental stability. As I have leaned into my meditation practice to unhinge the anxiety, I have become more aware that ‘home is on the inside’. That phrase popped into my head about a year ago, and it has shaped the approach I am shifting into, thus it is the title for my upcoming show at Molesworth Gallery, in Dublin. (Read more here about what is causing knots in my stomach daily). |
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Happened, Current & Upcoming. |
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In exhibition news Showing a few pieces at the Blue Door Gallery in Schull . Participating in the upcoming Boyle Arts Festival at King House, Boyle & Have a piece in the traveling 360 Ground Zero exhibition, which was on view at the US Embassy in Dublin, and continues onto Dallas this fall Since my last newsletter here are my latest journal entires |
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ie explains a painting 'Several cases of strep' |
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Often the foods I paint are quite American without me realizing. At the start of summer, I made a painting of a nostalgic summertime treat, the Dilly Bar. This is a classic from the Dairy Queen. Back in the day the DQ would only open for the summer months, there is still one in my hometown operating on this schedule. Thus the Dilly Bar was only eaten during the summer. |
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The Dilly Bar is basically vanilla soft serve in a disk like shape covered in a chocolate shell, on a wide popsicle stick. There are two key benefits to the Dilly Bar over a typical ice cream bar. One, the amazing small Q structure of ice cream in the center — a convenient place for extra chocolate to wade and freeze into. The second is the extra dose of chocolate attached to the popsicle stick. I had a specific strategy in eating these: take a bite out of the whole thing (as pictured). This bite causes cracks throughout the surface of chocolate coating. Then, I would make my way around the dilly bar eating these pieces, eventually getting to that center Q nugget the chocolate. Then, I'd eat the nearly melted ice cream. Finally, finishing off by scraping my teeth against the popsicle stick to get every last bit of waxy chocolate, marginally concerned about ending up with a splinter on my tongue. The Dilly bar’s specific physical traits are the details that made it unique, and superior to other ice cream bars. But one detail that makes this nostalgic for me is the slightly wider popsicle stick — and the real reason I made this painting. When I was five, I had strep throat frequently, to the point of needing to have my tonsils out. I was a regular visitor to the doctors office during this time. My mom and I would go see our family doctor, Dr. Polovitz. Our visits alwasy entail looking down my throat, asking me to say AHHHHhhh while a dry wide popsicle stick (the same kind as those in Dilly bars) was used to hold down my tongue. Attempting to lighten the experience of a doctor’s visit, my mom told me Dr. Polovitz had to eat a lot of Dilly Bars to keep his jar of these well stocked. I believed her. I believd her to the point I don’t remember the age I was when I realized how disgusting that concept is for it to be true. For most of my childhood I was convinced that every time we were at the Dariy Queen we’d probably run into Dr. Polovitz, doing his obligatory duty of eating Dilly Bars so he could keep kids like me healthy. |
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Watch Rake on Netflix. I think this might be one of the top TV series I have ever watched. Laughing out loud often, and by the final season it seems to have taken a few ques from the 2016-2020 American political climate. Nomadland. Whoo wee, this one is a doozie on the cinematography, score, and content. A deeply moving portrait of one women who seems to be an archetype of so many I know and admire. Its a sin. This BBC TV drama is incredibly heartwarming and wrenching. It brought a lot of insight on how the AIDS/HIV crisis evolved and was mishandled all the while building intimate bonds with the main characters. Read Eat Up by Ruby Tandoh. If you like food writing this is your next read. Ruby has a very nonhierarchical approach to food. The book offers short essays ranging from memories, to racial injustice, and how food culture is often judgmental and hypocritical. Smattered amongst these writings are some very approachable recipes, which adds a lightness among the heavier content. Why the Caged Bird Sings by Maya Angelou. My dad and I have continued our book club and this was a book I have long wanted to read. I am almost ashamed it has taken me this long. Angelou's ability to speak so widely about the joys and extreme sorrows of her upbringing is remarkable. Listen Comfort Eating with Grace Dent a podcast. I am in love with this podcast, Grace Dent interviews mainly British celebrities, who provide Grace with their ultimate comfort food, while she chats to them about their life. Sound of Cinema on BBC Radio 3. Im hooked on this radio show played Saturday afternoons featuring details on the scores of films. The show gives insight on the composers, films, and cultural context of the era the music came from. |
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Peanut Butter! In a never-ending quest to find the best tasting peanut butter I have taken matters into my own hands. I recently scored a food processor in a charity shop so I am blitzing anything that appears could be better in paste form. Through several trials I am happy to say this recipe is gracing my toast, sweet potatoes, and straight up off of a spoon. The key however, is to buy the right peanuts, and roast to YOUR desired nuttiness. Make sure the peanuts are as fresh as possible, and the higher fat peanuts tend to lead to better results. Ingredients: 200g UNSALTED peanuts (trust me on the unsalted) Pinch Sea Salt Directions: 1. Preheat oven to 350F/180C 2. Spread peanuts onto parchment on a baking sheet 3. Roast peanuts for 12-13 minutes giving the pan a shake at the 7min mark* 4. Allow peanuts to cool 5. Pour nuts into the food processor 6. Let’er rip! Seriously this takes about 8-12 minutes of processing, and as a note it will go through many stages, but KEEP GOING, it will eventually transform into your desired smoothness. 5. Add salt to tastes and blend in.** 7. Jar up and lick the spatula! *When it comes to the roasting this is really up to you, but if you are going for the classic peanut butter taste I suggest not letting the peanuts get too dark. If you are desiring something unique and offering a bit more flavor prominence roast away! **Here is where you can play. Wanna give it some flair? Add a touch of honey, cinnamon, cardamom, crikey how about some siracha!? Up to you. In my opinion, there is Peanut Butter and then there are other spreads, all lovely, but there is really something wonderful about the classic taste of lightly roasted peanut butter slightly warmed by toast mingling with jam. |
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Wishing everyone a peaceful heart and calm mind. Thank you for reading! |
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