|"The Picnic", acrylic on canvas, 38" x 55", Paulette Melanson, $1800|
Today we are excited to share the two large abstract paintings by local artist Paulette Melanson. We've known Paulette for many years now. We first met her at our annual Pre-Shrunk show, which is the very best way for us to begin working with new artists! At that time Paulette was still primarily working with acrylics and painting with a more representational art practice focus (simply defined as it just as it sounds- painting things to look as we see them in life). But what's been so intriguing over the years is how Paulette has been experimenting with different mediums and styles and has fallen in love with a more abstract way of expressing the inspirations all around her.
|"Summer Celebrations", acrylic on canvas, 55" x 38", Paulette Melanson, $1800|
As a follower of her artwork, Paulette's art it's a great example to those that may not "get abstract" to begin to understand it more, as you follow the progression from a more representational scene and abstract it...almost like when you take a photo on the macro setting of your camera or phone. Of course, there's more to it than that, but it's important to keep yourself open to new ways of seeing and styles of art and Paulette is an artist worth watching!
Here's a delicious recipe that is a favourite of Paulette's as well! Make sure to visit these paintings in person as they are larger than you may imagine and try this recipe too. Feel free to share your pictures of your food if you make this recipe- we'd love to see what YOU create!
2.5 kg baby red-skinned potatoes
1/2 cup red-wine vinegar
1/2 cup grainy Dijon mustard
2 shallots, finely chopped
1/2 tsp salt
1/2 cup vegetable oil
1 cup finely chopped parsley (or Lighthouse freeze dried)
Place potatoes in a large pot of salted water. Cover and bring to a boil. Uncover and cook until tender, 17 to 20 min. Drain. When cool enough to handle, cut in half and place in a very large bowl.
Whisk vinegar with Dijon, shallots and salt. Whisk in oil. Add half of this vinaigrette to warm potatoes. Stir to coat.
Cool potatoes to room temperature. Just before serving, stir in remaining vinaigrette and parsley.Enjoy!