Interest Cooking

by Cooper on 5/27/2010 7:37:37 AM1 Comment

Greetings,

Welcome to the Cooper studio, Jefferson, Iowa.

My spouse is becoming concerned, I think. I seem to be trying a lot of new recipes, and the vast majority of them have been quite successful. In fact, we are both wondering at my newly discovered affininty for preparing better than tasty edibles. His concern likely stems from the "what on earth is up" thought line.

Now really, there's just not any need for concern, from any side of this issue. What's really happened is that I decided to sign up to receive a couple of newsletters---one at Pillsbury and the other at Betty Crocker. If you click in the right places, you get five fabulous recipes from each, every week. What a deal.

Here's the catch. You have to be a little bit brave. Those people at Pillsbury and Betty Crocker know how to mix some highly unlikely combinations. Last week there was a salad recipe---spinach, strawberries, red onion, blue cheese, honey, walnuts, and strawberry yogurt---now how could that combination even be edible?! It was better than edible, it was exquisite.

"Hey, wait", you say. "This is a blog about painting, and you're telling us about food!" Right. But I'm telling you about food that's INTERESTING.

INTERESTING is an important word for me. When it comes to painting, I think it's a key word. I have probably looked at more paintings than the average person. They seem to compel me to do that. And quite possibly I have become cynical in my viewings.

While I will always look at a painting, I seem to have reached a stage of viewer-dom where I quickly mentally place the painting in one of two categories. Interesting or not-interesting. Figurative, landscape, abstract---doesn't really matter if they are not interesting. Clever brush strokes? Doesn't matter if they are not interesting. Matches the sofa? Doesn't matter if it's not interesting. After all, your pillow can match the sofa, and you're not likely to hang a pillow on your wall, are you?

What makes up interesting when it comes to a painting? Does it have to be one of a kind? Does it lose "interest quality" when you realize you've seen a hundred or a thousand paintings just like it before? Maybe all those mentors who tell us to develop our "own voice", our own painting style, are really just talking about interest. Could be.

Time to go paint. People with skin that isn't skin toned. Dios mio.
I am almost ready for my exhibit at the WineBarArtGallery---promised photos coming soon.

Later, Cooper

1 Response to Interest Cooking

	Marian Fortunati via karencooperpaintings.com	21 months ago
	I love how you write!! Thankfully for me, my husband is an absolutely FABULOUS cook!! Cooking is an art-form too, you know!! What is concerning is the fact that I love to eat and therefore.... well... since retiring... I've grown... sigh.

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