Friday, November 15, 2013

Georgia O' Keeffe

American artist Georgia O'Keeffe is one of the 20th century's greatest painters.  She was born in Sun Prairie, Wisconsin November 15, 1887. She grew up believing she would become an artist at a time when few women were encouraged to pursue their artistic talents.
Inspired by nature, she used shape, form, and color to create  the idea of her subject and the way she felt about it. 
Georgia O'Keeffe is renowned  for her images of gigantic flowers, vibrant cityscapes and distinctive desert scenes.



 
Oriental Poppies
I found I could say things with color and shapes that I couldn't say any other way - things I had no words for.
quote by Georgia O'Keeffe
Poppies were one of Georgia's favorite subjects. In this painting she shows two blossoms filling the canvas in symmetrical balance. She uses a palette of warm colors. The center of the poppies are a velvety dark shade to draw the viewer's eyes right into the core of the blossoms. 


Deer's Skull
Sun-bleached bones were most wonderful against the blue - that blue that will always be there as it is now after all man's destruction is finished.
quote by Georgia O'Keeffe
Georgia loved the southwest landscape. On her long walks through the New Mexico dessert she often gathered bones to use as models for her paintings. Since she felt cattle were a major part of the American experience it was a way for her to pay tribute to her country through her paintings.

Georgia O'Keeffe died in 1986, Santa Fe, New Mexico. During her legendary life of 98 years she lived to see some of her 900 works of art exhibited in major art museums. 
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Mini Corn Cakes with Smoked Salmon and Dill Creme Fraiche
Cook's notes: This recipe comes from Southern Living December 2013. It makes a great appetizer for the holiday season. I simplified the original recipe by using a box of cornbread mix and prepared creme fraiche from the refrigerated section of the store. 
A mini muffin pan was used to bake the corn cakes. 
The recipe makes 3-1/2 dozen.
Ingredients:
  • 1 box (15 oz.) cornbread mix
  • 1 small can creamed corn drained to remove some of the liquid  
  • 2 (4 oz.) packages thinly sliced smoked salmon
  • 1 container of creme fraiche
  • fresh dill weed or chives
Directions: 
  • Follow the directions on the box using the 1/3 cup melted butter rather than 1/3 cup oil
  • Fold in creamed corn
  • Grease mini muffin tins
  • Bake corn cakes about 16-18 minutes
  • To assemble on each corn cake add a dollop of creme fraiche-top with salmon and fresh dill or chives





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