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Finally — The Big Event!

February 15, 2005

Paintings and people everywhere!

The entryway is getting cozier.

The Open Studio was a fabulous evening. By the time all the guests started arriving, I was ready to have fun — and did!

You definitely would have had your doubts a half hour before showtime, when I was still racing around in the car getting my 3 dogs to the neighbor’s, then back again to learn that I needed to turn around and take my son’s two over there as well. (Don’t ask!) Then I had to rescue and secure the three red foil heart helium balloons trying to fly away on a very windy day. Then there was my friend who was supposed to be here to help with serving food, but ended up caught in traffic for an hour and a half! But come 5:00, we cranked up the music, poured some wine, put on our smiling faces, and opened the doors!

Lots of family friends, neighbors, and acquaintances were here who had not really known the style of painting that I do, and were pleased and sometimes surprised to see the artist side of my personality for the first time. Others — new friends — who just came because they saw it in the paper or received a card from the wine shop. Some were art friends who knew about my work, but hadn’t seen that many of my paintings in one place. No one, including me, had ever seen them all over my walls, floor to ceiling, and placed around the studio! Fun! Guests numbered between 60 and 70 — definitely a capacity crowd!

The nice surprise was seeing people who normally wouldn’t spend more than a couple of seconds in front of an abstract painting suddenly finding themselves immersed in them, and beginning to enjoy the experience. I attempted to answer many thoughtful questions throughout the evening from individuals making an honest effort to appreciate it more. My answer is that there is no answer, of course. But I said it in a lot more words than that.
And, ah yes, the hummus. Everybody wants my recipe, so here it is:

Martha Marshall’s Hummus Recipe
(Yield = about 2 cups)
2 cans chick peas (garbanzo beans), partially drained with ½ cup of the liquid reserved
3 cloves garlic, minced, or 1 tablespoon prepared minced garlic (you can never have too much garlic!)
3 T lemon juice
3 T tahini (sesame paste)
¼ cup extra virgin olive oil
1 tsp salt
dash pepper, or more to taste
Blend chick peas with liquid and all other ingredients in food processor until almost smooth. Add bean broth if more liquid is needed. Add more seasonings if you like. I like it on the salty side.

And there you have it! You’ll get raves.

This is definitely something I will do again. Sales will happen as a natural outgrowth of the networking, and now that there is a place to have studio visits. Folks were talking about the need for more events like this in our immediate area. And I hope more Brandon area artists will become inspired do the same thing. I’d definitely be there!

7 Comments leave one →
  1. February 15, 2005 2:58 pm

    Wish I could have been there. Looks awesome. Well done!

  2. Candy Glendening permalink
    April 20, 2010 7:01 am

    Ooh, sounds like a wonderful time! Sounds like you’ve made a great transition to your new home! Have you ever given us a “tour” of your new house?

    • April 21, 2010 1:02 am

      Candy, we are time traveling to an old post and a previous life. That house was spacious and lent itself well to parties. This new one not so much. But I should show some pictures of then and now. It would be a good idea. Even though our house that we moved from was very nice and served as the focal point of our family for many years, our new but older house is my dream house in so many ways!

  3. mkayteem permalink
    April 22, 2010 7:06 am

    Wish I could have been there. Sounds delightful!

    • April 23, 2010 12:26 pm

      I wish you could have too. It was just perfect. I’ll probably never do it again — too much work!! 😉

  4. April 22, 2010 4:46 pm

    I’ve got to try the hummus recipe…I’m addicted to the stuff. Congrats on your show!

    • April 23, 2010 12:26 pm

      Ant, you won’t be disappointed with this recipe. Thanks for your comment on the show!

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