Hope to see you Sunday! Julie
L’Chayim Delicatessen to reopen this week for the first time since a kitchen fire in August of last year. After extensive repairs and upgrades, the deli is open again, and Julie is the first to “Hit the Wall” in the newly refurbished Beulah favorite
Some of the new paintings featured include:
The Art Show will be up until June 14th, with an artist’s reception Memorial Weekend Sunday, the 29th, from 2-4 pm. I will keep you posted!
Come on out and celebrate at L’Chayim! Julie
As we got closer to the end of the boot camp, our wall looked like this:
We have stretched and pushed ourselves, and tried new techniques.
We looked for fun reflections to paint.
Enjoyed observing the families and all the birds everywhere.
Hope you enjoyed the “camping” experience!
We have been busy getting back into our painting, as both of us are a little out of practice. After a few stumbling beginning paintings, we finally are getting “back in the saddle”.
We have been sitting in the bushes by the side of the road, or on the beach trying to finish before the tide runs us out.
Or painting the Christie’s Pottery house, who is also the benefactor of the local art co-op building downtown that we had a show in a couple of years ago.
We even plopped down by a local crab fisherman’s dock to paint his boat and view.
We had the privilege of getting to visit during an open house at the old lighthouse at Seahorse Key, that now is used by the University of Florida for marine research. It is strictly off limits during bird nesting season, and by permission only on other times.
The trip to the top up a very narrow winding staircase inspired me to paint this one……..
We enjoy watching all the clam boats going out to harvest their catch each day.
So far, we have done 18 paintings, and still going!
Hope you enjoyed it,
You never know where your art will take you…….
Last winter I was approached by a co-worker’s wife to do a commission. She brought me a photo she had taken in the 60’s of a little Greek girl she took a picture of when she and her husband visited the island of Santorini. I had never heard of or been to the island, or Greece, for that matter.
I looked up the island, and got a feel for the place, basking in the warm sun while breathing the fresh sea air…..what a great place to concentrate on during the dark winter months here at home!
I began on tan sanded paper, and blocked in my shapes in pastel.
Over the course of the next week, I slowly built up the contours and colors of the face. Now I am ready to start to work on the hands and the daisy, and finally the background.
I wasn’t too thrilled with the one in the picture, so I called on sunny Santorini once again to guide me.
She was thrilled with the commission and couldn’t even wait for the occasion to give it to her husband!
Hope you enjoyed our brief “trip via art” to Santorini! Julie
Happy Holidays and many Happy Returns in the New Year! Here is the Christmas card I sent out this year, although time took it’s toll, and I got about half-way through the list. So goes the season!
Our family has a tradition, every two or three years, to make old-world fruitcake. The recipe was handed down by my Italian grandmother, who got it from her German neighbor. We make it around Thanksgiving so we can “anoint” it, wrapping it in bourbon or rum-soaked cheesecloth, and putting up in a plastic bag in the cellar-way so it can soak up the anointment. It will last for several months, possibly years, you just need to re-anoint it every so often. Grandma mailed it to Dad in the service during the Korean conflict, and he hid it under his bunk, unwrapping it and stealing a slice every time he wanted to remember the comforts of home.
We gathered in my kitchen this year the eve of Thanksgiving. It takes every bread pan we can muster for this large batch. We use dried, not candied fruit. The walnuts have to be broken, not chopped, according to Grandma Bowman. She was with us until age 96, and somehow I feel her watching and laughing at us as we keep her traditions.
All hand on deck for chopping, braking and cracking of eggs.
A very tricky and tedious lining of the pans keeps Carol and the father-to-be busy in preparation
And now comes the mixing of all ingredients. Grandma would recruit my dad and a friend to stir the rather dry concoction, one to hold the pan, one to stir. Over the years we have lost a few wooden spoons that broke under the strain! She would add what seemed about a half a cup of orange juice. While her back was turned, dad and friend would dump enough of the beer they were drinking to make it actually stir-able. This has been carried on by the next generations, in memory of Dad….
Baked at a low temperature for 2-3 hours, then anointed a couple of times before Christmas. MMM………shared memories and old-world goodness for the holidaysHere is the recipe, in case you want to start your own tradition.
1.5 lbs real butter
3 lbs. dark brown sugar
6 lbs. various dried fruit, cut up
2 lbs. walnuts, broken
10 cups sifted flour
2.5 teas. baking powder
1.5 teas. baking soda
3 teas. allspice
3 teas. cinnamon
2 teas. mace
1.5 teas. nutmeg
2.5 teas. almond ext., optional
Fruit juice enough to make a stiff mixture
Bake at 300 degrees for 2-3 hours, check with toothpick.
Wrap cooled cakes (usually the next morning) in cheesecloth soaked in brandy or bourbon or spiced rum. Check after a couple of weeks to see if cloth needs to be re-soaked.
Warmest wishes in the New Year! Julie