Fortitude is one of the characteristics I have learned to pursue as a painter. I walked the trail this morning, noticing how fortitude in nature works. Several small trees have been cut on the trail path in the latest extension I call Trail 3. They were cut all the way to the ground but now have tiny sprouts coming out from the edge of the trunks. I have seen and enjoyed countless trees that have survived being felled. Their trunks split in two from storms or being felled by loggers, yet they continue to survive and reach up for light and life. They never give up in spite of the odds against them.
These are true lessons to me as a painter. I have faced many difficult obstacles to my career success. Each time the economy tanks, artists are the first to suffer. Since 2009, the art sales have been more difficult for many artists. Some give up. I never do. Instead, I work harder and longer to succeed. The artists who work hard and smart continue to survive in a roller coaster economy and political environment.
I’m not one of the artists who wring their hands in dismay as the world whirls around me. There are a million reasons why artists don’t sell, including a lack of focus, lack of marketing skill, lack of flexibility, lack of skill, lack of subject matter that appeals to collectors. Many artists I know blame their age, their gender, their economic status for failure to sell. Perhaps they should be researching and finding the right collectors for their art. I believe there are collectors for every kind and style of art. It takes time, effort, and fortitude to find success. The “never give up” kind of fortitude to succeed.
I continue to learn much from the natural world about character and courage. Nature has much to teach all of us and we stray from the natural world at our own peril.
More musings for artists and collectors to come…..
1/2 cup sweet dessert wine (such as white Muscat)
1 tablespoon honey
1 teaspoon lightly packed lemon zest from 1/2 medium lemon
6 pounds mixed melon (such as cantaloupe, honeydew, ambrosia, Canary, Sharlyn, or Crenshaw), large dice (about 9 cups)
1 pint blueberries
Place wine in a small saucepan and bring to a simmer over medium heat. Cook until reduced by about a quarter, about 7 minutes.
Add honey and lemon zest and stir until honey is dissolved.
Place melon and blueberries in a large bowl, pour wine mixture on top, and toss to combine. Serve immediately or chill in refrigerator until ready to serve.