Moment VS Memory Notes
I didn’t know this but our brains have biases toward living in the moment or toward living in memories. I got to thinking about this and realized that I am a moment person. I’ve always tried to live for now. I don’t care much about family photos, family heirlooms, antiques, that sort of thing. When I travel, I like to spend my time actually observing places and the natural world in the moment, rather than taking many photos.
How does this relate to art? I think living in the moment has made it easier for me to be a learning painter. I don’t become attached to paintings and so it is easy to let them go. It is easier to accept failure in painting. I am less afraid to make mistakes. I am thoroughly in the moment each time I paint. I’m less concerned about my legacy than of the process in painting.
In an odd way, pleasure in the moment has molded me into a novice naturalist, leaving plein air painting gradually behind. I would rather be in the moment, observing the natural world than painting outdoors. I take those observations into the studio to paint, where I have the comforts and time to process. Over the years, having painted outdoors for 30+ years, I have grown to understand that observation of the natural world is far more valuable in retaining information than slap dash paintings there. I spend time every day in the wild places observing light, color and atmosphere, from October first – May first each year.
I’m glad to be a “moment” person. Oddly, memories sometimes hurt. I suppose hard times and regrets come into view with memories. My earlier years were very hard. I so enjoy this time of my life. I’m living in the moment!
1 bag parsnips
1 medium Yukon gold potato (about 8 oz)
2 tablespoons water
2 tablespoons fresh chives, finely chopped
6 cloves garlic, finely chopped
8 oz sliced baby portabellas, finely chopped
2 teaspoons canola oil
1 cup prediced yellow onions
2 oz 50%-less-fat white Cheddar cheese, shredded
3/4 lb lean ground beef, 7% fat
1 teaspoon kosher salt, divided
1 1/2 cups unsalted beef stock (or broth)
2 tablespoons cornstarch
2 cups frozen peas and carrots
1/2 cup plain nonfat Greek yogurt
1. Peel parsnips and potato, then cut into small cubes, place in microwave-safe bowl with water, and cover; microwave on HIGH for 10–12 minutes or until tender when pierced with a fork (set aside). Meanwhile, chop chives, garlic, and mushrooms.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and onions; cook and stir 4–5 minutes or until lightly browned. Stir in mushrooms; cook and stir 3–4 minutes or until browned. Meanwhile, shred cheese.
3. Preheat oven to 425°F. Add beef and 1/2 teaspoon salt to mushrooms; brown 4–5 minutes, stirring to crumble meat, and until no pink remains. Combine stock and cornstarch until blended; stir into beef mixture and bring to a boil. Stir in peas and carrots; transfer mixture to a 2-quart baking dish.
4. Drain potato and parsnips; mash with potato masher (or electric mixer) until smooth. Stir in yogurt, remaining 1/2 teaspoon salt, cheese, and chives. Spread potato mixture over beef; bake 12–15 minutes or until bubbly and lightly browned. Serve.