Adventure Notes

My friend Mary Jane Volkmann and I have a 15 year history of adventures together. Sometimes we do week long residencies together, but often they are half day trips with breakfast to start our day.

Mary Jane Volkmann

Occasionally we bring our paint boxes and paint, but most of the time it is exploring with cameras for reference photos. She is a better photographer, but with my new IPad Pro, I am getting excellent photos too.

Our latest adventure took us to Evinston, Mike’s Fish Camp, the River Styx, Orange Lake, Lake Lockloosa, Island Grove, Lake Santa Fe, and Earlton. We enjoyed several back roads, seemingly to nowhere, with lovely views of fall feathery grasses in fields and cypress swamps, similar to the one behind my studio. We gather lots of reference photos and train our observation skills. Now I have new ideas for new paintings, thanks to the adventure.

We often talk about the state of the art world, both locally and in the world. Family news, sharing fun stories, all topics except politics and religion. We avoid those for the most part. We share ideas, information about paints, brushes, mediums, our own philosophy about being a professional artist, the pros and cons of our career. In many ways we serve as mentors to each other during these adventure days.

Home Page

Having an adventure partner make exploration all the more fun. I highly recommend these excursions for painters. They really stir up interest in the natural world and sharpen skills for painting in the studio.

More musings for artists and collectors to come….

Today’s Recipe

Bacon Wrapped Carrots

2 lb fresh carrots, peeled
1 lb bacon
Nonstick aluminum foil
Cooking spray
3 tablespoons maple syrup
1/2 teaspoon kosher salt

1. Preheat oven to 400°F. Peel carrots, then wrap 1 slice of bacon tightly around each. Place on foil-lined baking sheet (wash hands); coat with spray.
2. Bake 20 minutes; brush with syrup. Bake 8–10 more minutes or until bacon is crispy and carrots are tender. Place on serving platter and sprinkle with salt; serve.


Share this post

Leave a Reply

Your email address will not be published. Required fields are marked *