Web site,Being Flexible,Orange Cookie

Grove
12x16
oil on panel


The web site saga continues. I am now looking for new software to do my web site. There is something corrupted in the computer that will not allow me to reinstall the CS3. Frankly, I've always had trouble with it anyway and since my web designer is gone, it's a good time to start over with a new software program. I am looking for non html software, idiot friendly, and that has paypal. I'm sure there is something out there that will fit my needs. I've had that website design for at least 3 years, so it's probably time to start with something new anyway. People like to have a new look to see once in awhile. This time, I want to be able to build the web site myself, not relying on a designer. The problem is that they move, or lose interest in the project and it is very difficult to get them to change things. I am way too ADD to leave things alone, so learning to do it myself will be a huge advantage. I have a new IT guy who works on optimization for me, so I won't have to worry about that part. Things happen for the best sometimes.

I was thinking about how much I have learned in the last three or four years about being flexible. There was a time when I would have been in a rage about the web site not working. I have learned to look at things differently and I'm not sure how that happened. Being flexible in these time is imperative if you wish to survive as an artist. A few years ago, most of my income came from gallery sales. In the last three years, I have seen a real decline in gallery sales for myself and many other artists. Instead, sales have risen on my web site and through my studio. I believe the Internet has provided artists with a way to connect directly to people who are enthusiastic about art and who wish to be a part of the process. When you think about it, wouldn't you rather know an artist personally when you collect their work? I know, I want to know something about the actors who perform on stage or the dancers or musicians. I want to know about their training and what they must do to achieve this excellence.

Artists who are flexible are able to change their marketing strategy quickly enough to fit the needs of their patronage. This year I'm working large and small, cutting back on the middle sized paintings. The interest from patrons seems to be low end or high end, so those are the sizes I'm working with to fit their needs. I don't see that as a problem because I love painting any size. As long as I'm painting, I'm happy.

I'm checking off my list of projects and feeling good about my progress. The next challenge is getting all of the stuff packed up efficiently so as to get it in the car. That is a serious problem. For this paint out I must take bed linens, towels, toiletries and so forth that I would not normally need. Packing for a week of painting is daunting.


I'm trying to decide whether acrylics would be better for the trip than gouache. I love painting with gouache but for that I must work on paper. With acrylics I can do my 5x7 paintings quickly and easily on panels and frame them. I will use oils for 8x10 or larger. I suppose I could take the acrylic and gouache. I would be doing the gouache paintings to bring home. I don't want to mess with framing behind glass while I am on the road. I can use a limited Zorn palette for my acrylic paintings. I think that is a good plan. I will take both acrylic and gouache for my warm up paintings each day. I can put them both in the pochade box together and take a pad of watercolor paper along. Problem solved!!!





Today's Recipe:

This is great. So easy and really good.

From the Food Network

1 package store bought sugar cookie dough
1 cup orange marmalade
1 1/2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
1 cup semisweet chocolate chips or chopped chocolate

Preheat the oven to 350 degrees F.
Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.

Spread the marmalade over the cookie. Sprinkle with nuts.

In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.