sculpture is pretty much kicking my butt in the patience department. i know what i want, but it makes me work for it – slowly! meticulously! i’m glad i’m doing it, it’s a very different kind of mental challenge, and it will probably be a good 5 months before anything even remotely starts to take shape. that said, it doesn’t feel as fluid as a form of expression as painting because well, it’s not.
so in the meantime as cold weather creeps up on new york city and as i’m nervously watching the world series (go texas!), i’ve taken to cooking as more of a creative outlet. i approach cooking basically the same way i approach some paintings. only here, rather than see, i eat something i like and then i try to make it.
a less beautiful, but no less delicious apple tart with a rum-apricot glaze inspired by le pain quotidian below on the left. on the right, a remake of a back forty’s brussels sprouts, apple, and bacon.