Grover is now Charmlee’s Grover CD WC! Thanks to judges Lynn Campbell and Gail Lockstead for seeing fit to pass my goofy, frog-loving boy, and the Regina Retriever Club for hosting the trials. I would also like to thank Lianne Daradics for letting me have Grover in the first place. And also to Heather Faulkner for lending me a lead when I “lost” mine.
And congratulations to all the other dog/handler teams for all their hard work and ribbons!
Charmlee’s Grover CD WC. Working Certificate Retriever Trial. Judges Lynn Campbell and Gail Lockstead. Sunday, August 18. 2013.
This work in progress is the first of five pieces planned for the Reflections of Nature 2012 wildlife art show this fall in Saskatoon. This tiger is a work in progress because she’s going to be in full colour when complete (the first layer went on last night).
My scratchboard technique is very deliberate, detailed, and pre-planned; particularly when compared to my painting technique, which is much more intuitive, loose, and spontaneous. When I work in scratchboard I feel as though I’ve gained an intimate knowledge of my subject because I’ve carefully observed and rendered every whisker, feather, or scale – like I’ve actually touched the animal while I worked. When I paint, however, I feel like I’ve captured only a brief glance of my subject because I’ve tried to work quickly to capture colour and light before the scene changes – like I’ve taken a Polaroid snapshot.
The differences in the two process are interesting to me as an artist: Perhaps this is why when I work in scratchboard it’s very easy to see each piece as separate and distinct, while when I paint I want to explore the same subject over and over again, for example as with my series of paintings of Smith Point?
Reference photo courtesy Scott Liddell (“hotblack” on morguefile.com).
Just what is it exactly about tomatoes on the vine that makes them so delicious? So unlike those giant, pale tomatoes you see for sale in your grocer’s produce section?
Well, according to Dr Harry Klee, professor in the Horticultural Science Department at the University of Florida, it’s a complex blend of sugars, acids, and a wide variety of volatile flavour compounds. Mass-produced tomatoes, unlike heirloom tomatoes, have been bred to be large, fast-maturing, and firm (to withstand being harvested by machines). What these tomatoes actually taste like hardly enters into the equation. And Dr Klee is hoping to change all that by isolating those compounds that make heirloom tomatoes so tasty and re-introducing these compounds into mass-produced tomatoes.
If it results in tastier subject matter, I’m all for it!
Pear on Blue. Acrylic on panel, 6 x 8 in. © 2012, Tania Nault.
On the weekend I went out to a local thrift shop and picked up a few still life “props”. Among them was this soft, grey-blue scarf. I couldn’t resist the play of warm of the pear nestled in the cool folds of the scarf.