Artist inspiration and artist influences. No biographies, dates or scholarly research here - this is a personal response to yarn bombing by Australian artist Fiona Morgan.
Yarn bombing. Where statues get some dressing up, trees are snuggled into wool and street furniture is fair game for being transposed into the realm of bright and cheerful. It's cosy, it's granny-like and subversive all at once.
Yarn bombing. Where statues get some dressing up, trees are snuggled into wool and street furniture is fair game for being transposed into the realm of bright and cheerful. It's cosy, it's granny-like and subversive all at once.
The spirit of this new form of graffiti - it's colourful, it's non-destructive, it's cheeky and the intent is to light up your face with a smile - is what I appreciate. Puffed up macho tagging gives me the shits. And although yarn bombing is, strictly speaking, grafitti, the result is that it humanises a city space rather than making it even more alienating than it already is.
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| photo by Djinn76 |
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| photo by PB-PSBear |
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| photo by sapheron |
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| photo by jenniferworthen |
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| photo by ShapeThings |
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| photo by Lord Jim |
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| photo by mysteryship |
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| photo by gracerodriguez |
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| photo by Larry He's So Fine |
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| photo by Urban Sea Star |
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| photo by Sweet One |
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| photo by La Belle Province |
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| photo by waltarrrrr |
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| photo by Roxie Carpenter |
About the Creative Cauldron series of posts
The Creative Cauldron series of posts explores and showcases the visual styles, techniques, attitudes, ideas, artists and paintings that have had the most impact on me. The rest of the series is accessible via the Creative Cauldron page. Have a meander if you please, and remember to check out my artworks on Flickr, and have an insider peek at life as an artist on Facebook.
food
I'm not usually into soft drinks, though I occasionally go mad for Chinotto
Monday, March 26, 2012Rhubarb fizz. Just like liquid sherbert. Super sweet, tingly & powdery on the tongue. And pink. It's my first attempt at a homemade sparkling non alcoholic brew. Just divine. Recipe from 'A Year in a Bottle' by Sally Wise. Rhubarb, lemons, sugar, water. So easy a kid could make it.
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Food painting artwork
30 x 30cm oil on linen. A dancing pattern of eggs, capsicum, tomato and peas, with plenty of painterly texture which you should be able to see in the close up photos below.
Did you know you can download images of the paintings for your own personal (not commercial) use? Computer wallpaper, Facebook profile picture, yes you can. Find your favourite painting on Flickr, go to actions, view all sizes, download the size you want to your device, set it as your wallpaper or profile. And tell your friends where it came from :)
Original artwork can be purchased in the Official Art Store. This particular piece is currently drying and will be available shortly for $150. To find out exactly when that is, get on the mailing list, yellow box top left.
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The meatless meals recipe
This meal is of Spanish origin, I believe. It's simple. It's tasty. And it celebrates eggs. I've been making this on and off for about 10 years, and every time I wonder why I left it so long since the last time. It's a subtle good one.
8 boiled eggs, halved or sliced
3 tablespoons oil or as needed
1 onion, chopped
2 capsicums, chopped
2 tablespoons plain flour
600g tomatoes, chopped or pureed (about 6 tomatoes)
1/2 cup wine
600g tomatoes, chopped or pureed (about 6 tomatoes)
1/2 cup wine
1 cup peas or a similar veg in pea sized pieces
4 pinches hot paprika
4 pinches hot paprika
2-3 cloves garlic, minced
2 tablespoons chopped parsley
salt and pepper to taste
Pre boil the eggs then cut them up. I find cooking the eggs in with the rice/potato/pasta to save time and washing up.
Saute the onion and capsicum in oil until the capsicum is completely soft. This may take half an hour.
Stirring, add the flour slowly and then any extra oil as needed to soak up all the flour.
Cook this paste until it looses it's floury smell and gains a golden colour.
Add the tomatoes, wine and peas. Then add the paprika.
Simmer gently for 15 minutes. Add extra wine or stock if more liquid is needed.
Then add the eggs, garlic and half the parsley.
Simmer for another 5 minutes.
Salt and pepper to taste.
Serve topped with the remaining parsley on top of rice, potato, pasta or cous cous.
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More vegetarian cookbook goodies
Need help with cooking conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Where are the rest of the vegetarian dinner recipes? They're all in the Table of Contents.
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