3:28 PM the southern sky as it looked when i left the studio. looks kind of like what i remember the dutch skies were like.
3:28 PM: as i left my studio this afternoon (the time difference was affecting me & i suddenly felt vert sleepy) i glanced across our san luis valley to the south and saw this dramatic sky. remember, the valley floor is 7,500 ft./ or 2,286 meters.
6/19/20 creek watercolor, 24x33cm.
3:06 PM: i’m back in my studio & it feels fantastic! too tired to work until tomorrow morning, but i placed a 6/19/20 creek watercolor in a spare frame i brought back from athens & it fit prefecftly, showing off the piece beautifully. it’s inspiring me to go back to paint plein air at cottonwood creek, and it won’t be too long before it warms up enough for that to happen!
10/20/22 watercolor, 10x38cm. creek inspired
5:50 am: temperature, 7.7 F. wind chill -9F (-22.7 C.) 20% chance for snow after 3pm.
we fell asleep yesterdayat 6:15 PM, and we’ve both been up since about 1:30 am due to the 8 hour time difference from athens.
the first thing i saw as i went upstairs to brew mikela’s yemeni coffee (our kitchen/living room are on the top floor so we can enjoy the spectacular views) was this, as yet unframed, watercolor, painted on 10/20/22.
after the athens experience of my genesis show, it looks pretty damned good, and would have fit in well with the other two creek paintings in the show. Ah well…..there will be more next time…and we’re but deeply grateful to george tzaneris, director of the gallery,for his outstanding support during our entire stay, and for the love and care he put into every detail.
in case you’re wondering about the yemeni coffee, i get the beans raw & roast them a day or so before brewing, to insure freshness and taste, then grind them just before brewing in my Giannina 6 Cup Stainless Steel Stove Top Espresso Maker. a little frothed soy milk & you’ve got the perfect cappucino! if you’re interested in knowing more about roasting & brewing just text me.
BELOW: the fresh roast raw coffee bean roaster, which you adjust based on how light or dark you like your beans. Freshly roasted coffee reaches best or "Peak Flavor" on day 8-14 after roasting. Compare this to coffee from the grocery store, which is often >120 days old!
giannina espresso maker with capresso bean grinder
