KAREN TANNER
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Water

29/11/2015

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“Water
does not
resist.

Water flows. When you plunge your hand into it, all you feel is a caress. Water is not a solid wall, it will not stop you. But water always goes where it wants to go, and nothing in the end can stand against it. Water is patient. Dripping water wears away a stone. Remember that, my child. Remember you are half water. If you can't go through an obstacle, go around it. Water does.”
Margaret Atwood - The Penelopiad







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"First Snow and a Fish" Acrylic, metal foil, glaze. 16"x20". Cradled birch
"Breathing in, I see myself as still water.
Breathing out, I reflect things as they are."


~ Thích

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Waterford crystal artisan signing

20/11/2015

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This was a interesting, event to stop by-
Waterford Crystal artisian
Tom  Brennan
was in Billings to hand engrave Waterford crystal purchased at Gainan's.

I watched Tom as he meticulously lettered names and dates onto vases and goblets. His lettering was divine. He used a calligraphic style font:  it was beautiful. He was very gracious, offering to take our photograph together. What a neat fellow to meet-an Irish gentleman.

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Tom chose the setting-in the middle of the Waterford Crystal display. Perfect!
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My friend Mary. She said the store had a great amount of pieces to be engraved. A wonderful opportunity for Waterford collectors!
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The chandelier is Waterford Crystal-stunning!
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Events such as this bring an energy to the store, and community enhancing at the same time. Win-win! Thanks, Gainans, for flying Tom in from New York!
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Crafted lives

20/11/2015

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I knew I'd enjoy the afternoon when the mailman delivered the American Craft magazine! I've opened it to my favorite article-
'A Crafted Life'.

Do you enjoy seeing artist's homes as much as I do?
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This is a good idea for our backyard-in-progress.
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Small batch mustard with four roses

17/11/2015

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Another 'kitchen hobby' of mine is homemade mustards.
Hands down favorite to make and dine with is a grainy, three seed mustard with whiskey.
I like to use my husband's small batch artisian 'Four Roses' whiskey out of Austin for its deeper oaky notes.

Stop by and we'll break bread, slather it with home-made mustard and have a great visit! Cheers!

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I first explored recipes from an article in Sunset Magazine a few years back. It was a great introduction to this fun kitchen craft!

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Past, present, future-marking time

10/11/2015

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...You are here..."

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One of my favorite M.C. Escher prints is his Past, Present, Future.
The three spheres represent the past-transparent, future-opaque and the reflective is the self portrait--existence at that very moment. I titled this recent piece after the above because it reminded me of marking time in this way. Very different looks to the art, but to me the theme was the same. The painting of water can take on so many meanings. What do you see?

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Early stages of piece.
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Close up of finished painting.
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36"x12", acrylic, foil, glazed. Cradled birch.
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35 years of liqueurs

7/11/2015

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My first foray into homemade liqueurs was a winter I lived in Seeley Lake, Montana. COLD AND DEEEEEEEP SNOW! I taught at the local high school-I really enjoyed my job! I had bought the top book shown above in the summer and started dabbling that late fall with recipes. I still consider it my go-to for recipes. Soooo easy and fun end products. Perfect for entertaining at home and gifts. Thru the years I have considered it my 'kitchen hobby'. Raspberries, blackberries, pears, apples, herbs--Basically if you can soak it, it can become a liqueur! The Portlandia episode of "Pickle It!" reminds me of liqueur making!

My favorite recipe was one my daughter shared with me-Quadro Quadra.
44 coffee beans inserted in a fresh orange, soaked in the vodka for 44 days. Delish!

But move over Orange coffee liqueor--fresh cranberry orange is on the scene!
Read below. Found this on a foodie site-I've credited the authors.
The taste is incredible.


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Prep time
30 mins
Cook time
10 mins
Total time
40 mins
 
Author: Barb
Serves: Approximately 6 cups ( I made a double batch. Heck, make it worth your while!)

Ingredients
  • 1 cup water
  • 2 cups granulated sugar
  • 2 cups fresh cranberries
  • 3 Tablespoons fresh squeezed orange juice
  • 1 tablespoon grated orange rind
  • 2 cups vodka (Use decent vodka but top shelf not required)
For the Champagne Cocktail:
  • 1 & ½ oz Cranberry Liqueur, chilled
  • 4 oz Champagne, Cava or Prosecco, chilled
Preparation
  1. Combine sugar and water in heavy saucepan and bring to boil. Simmer sugar syrup for three minutes, making sure all of the sugar has dissolved in the water.
  2. Add cranberries, orange juice and orange rind.
  3. Remove syrup mixture from heat and cool slightly.
  4. Add mixture to Cuisinart and chop just slightly to open up berries; cool completely.
  5. Add vodka and mix thoroughly.
  6. Pour into container; glass or plastic. Cover and store in a dark, cool location for 3 weeks. (I put mine in the garage).
  7. Stir ingredients every couple of days.
  8. Once the mixture is ready, strain through fine metal sieve lined with cheesecloth (I like butter muslin; it's much finer and is sure to catch every seed); saving the berries. Be careful and not eat the whole bowl full of these beauties; they are SO good!
  9. Pour liqueur into glass containers.
  10. Time does not include the 3 weeks for 'brewing.'
To Make the Cocktail:
  1. Pour the cranberry liqueur into chilled champagne glasses; top with your choice of chilled sparkling wine.



Read more at http://www.creative-culinary.com/cranberry-liqueur/#1StDyrq3OOjr7yrp.99

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The recipe below can be easily modified for the cranberry liqueur.
  • 4 blanched cranberries (cook in boiling water just until you hear the first one pop; remove and put into iced water immediately)
  • 1 sage leaf
  • ½ oz simple syrup (boil equal parts water and sugar til sugar dissolves, remove from heat and cool)
  • 2 oz white cranberry juice
  • 2 oz gin (I used Prairie Organic Gin which is what Seasons 52 also uses)

For Garnish:

  • Fresh Cranberries
  • Sage leaves

Preparation

  1. Muddle the cranberries and sage in the bottom of a cocktail shaker. Add the simple syrup, cranberry juice and gin and fill with ice.
  2. Shake approximately 10 times until container is ice cold.
  3. Fill glasses with ice and pour cocktail over ice to fill. Garnish with additional cranberries.


Read more at http://www.creative-culinary.com/cranberry-sage-cocktail-from-seasons-52/#ut7RHCXDh4h81jlG.99

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Rainbow disco

7/11/2015

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This fluorescent, disco trout was a fun piece I donated to an art auction being held November 17, 2015. It is a fundraiser for the historical art murals in our local high school.
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Acrylic, glazed. Cradled birch support. 18"x6".

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The line up

1/11/2015

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The Line Up is a piece I took over to the Frame Hut for the Christmas show. I have around six pieces there. I've been on a fish painting kick for a few years now. I like the challenge of painting the reflective surfaces of their scales and skin. And I am fascinated with a creature that breathes water! I often think about how it would be to be a duo: breathe water and air........

Painting the elements is interesting. Air, water, earth, and fire. That is a satisfying piece of art, primedeval.

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The line up of fresh water fish have a foil base. Acrylic, glazed. Birch support, 12"x30".
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    KT

    As a working artist/retired art educator, I've always lived the artful life. Let's share!

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