From the Gallery to Rodin—with Pie in Between

The post is getting out a little late because of a busy weekend.

Photos from the opening. Thank you Nancy B. Miller for taking photos.

I’m grateful to everyone who came out for the opening of my solo show at F.A.N. Gallery on Friday. Friends from real life and the internet showed up, and a steady stream of people doing the First Friday rounds came through. I haven’t seen that kind of crowd in over 10 years.

My dad flew in for the opening—and for my birthday, which was the next day. He was proud and happy to be there, telling everyone he was the father of the artist and that it was my birthday. That meant a lot to me.

Sales were slow, which may have had something to do with the stock market drop and growing recession fears. Some of it may also be connected to my own actions. A few people who have bought older paintings at deep discounts from my studio sale weren’t prepared for gallery pricing when they came to the show.

So—what goes into gallery pricing?
The gallery takes 50% of each sale. I cover my materials and framing, and framing is my biggest expense. I haven’t raised my prices in about five years. I try to keep them affordable. I collect art myself, and many of my friends do too—but none of us have deep pockets. I want my work to be accessible to fellow art lovers.

The show runs through April 26 at F.A.N. Gallery, 221 Arch Street in Old City, Philadelphia.

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Birthday Field Trip

Over the weekend—I went to the Rodin Museum with my dad, Jim [link to website], and Declan (the first born). We spent time in the exhibit focused on how Rodin sculpted hands. The hands are often enlarged, full of tension and emotion. His approach to feet was similar—long, gripping toes that feel just as expressive.

I was especially struck by Mask of the Man with the Broken Nose. It breaks traditional beauty standards, but Rodin saw it as a turning point in his career. He was interested in truth over perfection, and that stayed with me. I left wanting to draw.

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Cook your berries, roll our your crust, and bake.

Blueberry Pie

Uses America’s Test Kitchen Foolproof Butter Pie Crust for a deep-dish pie

Ingredients:

• 2 pounds frozen blueberries (or fresh, if available)

• 1/3 cup sugar

• 1/2 teaspoon cinnamon

• Zest and juice of 1 lemon

• 1/4 cup water

• 3 tablespoons cornstarch

• 1 Foolproof Butter Pie Crust, rolled for a deep-dish pie plate

Instructions:

1. In a saucepan, combine blueberries, sugar, cinnamon, lemon zest and juice, water, and cornstarch.

2. Bring to a simmer over medium heat, stirring often, until the mixture thickens into a syrupy filling.

3. Remove from heat and let cool slightly.

4. Roll out your pie dough and line a deep-dish pie plate.

5. Pour the blueberry filling into the crust.

6. Bake at 375°F for 45–55 minutes, until the crust is golden and the filling is bubbling.

7. Let cool before slicing.

Optional Snack:

My father enjoying pie knuckles

If you have pie dough scraps, brush them with melted butter, sprinkle with cinnamon and brown sugar, roll into spirals, and bake at 375°F for about 35 minutes. Great for snacking while the pie bakes.