Creative Timing


One of the absolutely, positively, hyperbole-intensified, hardest things for me to learn and retain in ceramics is to wait for the right time to do the right thing to the right amount of clay at the right moisture content. There are delicious names that potters give to describe the stages of clay wetness, and here are some common “cheese names”: brie, mozzarella, cheddar, and parmesan. (Hungry?) If you just think of how relatively wet these cheeses are and how they might behave when modeled a la ceramique, you get the idea a teensy bit. For years now, I have come up crying when I tried to get clay to stand and behave when it is brie or even fresh mozz consistency OR when I try too zealously to shape or bend it when it is cheddar or, heavens, parmesan hard. You see those cracks?

So Creative Timing in ceramics not only includes when the Muse/Genius arrives and tells you NOW!!!! but also includes where your clay piece is at when that alpenhorn sounds. Riding this magic carpet of Creative Timing is part of avoiding the ultimate frustration and embarassment of know-better failure as well as grabbing the soaring, roaring upwelling of spirit and plain ol’ fun that nailing it gives. And I suspect that speaks true in any sport or creative endeavor. Probably even poker.

That said, I am full of ceramic pertinacity, so slowly, slowly, slowly I have gotten better at the Waiting Game. Yes, it is possible to rewet dry clay and to dry out wetter stuff, but it is totally sweet to have the rhythm in place, because then it matches the creative surges that might be accompanying the reason I am in the studio in the first place!

So, this directly applies to what I am doing in my Art Swap with Karen Koch. There is that Big Idea: take the art she has sent me and rework it in some way so that it becomes new art in the loosely interpreted spirit of “Erased DeKooning” by Robert Rauschenberg. (And see my last post for the most interesting particulars and links.)

Yet, as I have heard someone who eschews vacations say, it’s because, “Wherever I travel, I take me along,” the bald fact is I am just me, livin’ my day-to-day. Some days I have good ideas and energy, some days I am dull, distracted and dissident. But I really have not survived this long as an artist to mind any of it. I just know to go in the studio regardless of what the finger-to-the-winds of my creative mood reads… and it generally is the right thing to do.

I stalled in addressing this project today, for familiar, but ultimately dismissible, reasons. Karen and I have agreed to a deadline and deadlines are conducive to showing up, at least to me. Also, the clay was ready for my next impulse. Deadline + clay readiness = dismissible reasons for creative avoidance.

I wanted to apply a subtle nubbly texture to the bottle form I am working on because Karen, in her note to me, mentioned that she made her art with “colored pencil, paint, and Sharpie marker on patterned paper.” I can’t replicate the pencil, paint or marker, directly, because they would burn out in the kiln, but, hey, I can do texture! So the first shot above is of the homespun fabric that I applied to the perfectly-ready (mozzarella-hard) clay and then rubbed a bit with a nice rounded wooden tool. Second shot is what that left the clay bottle looking like: happily it is reminiscent of patterned paper!

So it was a few hours well-spent. All in good time, especially in clay.

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Art Reception Food

June is a good month for outdoor arts events and receptions and I have been to plenty of them in only the past few weeks: First Friday in Santa Cruz, The Santa Cruz Art League’s 90th Anniversary weekend, Capitola’s Art at the Beach, and two sponsored by the Pajaro Valley Art Council of Watsonville, both devoted to sculpture: one in the gallery and one of garden sculpture at nearby Sierra Azul Nursery. (And I am honored to be included in both of their exhibits.)

I am not a veteran of the art opening reception circuit, because they were always an acquired skill in my book; one I just had no compelling need for. First off, an artist makes art, and I have been way too distracted by that alone for decades now. And, while I have looked at plenty of art in plenty of cities, visited artists, attended salons and dutifully read my art history and biography books, I kept forgetting to get to the Openings.

What I have learned by steeling myself and actually showing up at these functions (rather than taking the introvert’s way out and being ‘busy’) is they are only very subtly about the Art. HA! I knew it! They are really about people getting slicked up and celebrating themselves. Food, Drink and Music are always involved. The Art attends and then just sits mutely in the corner, avoiding the crush and watching the avocado dip turn black (as Dick Cavett once said he generally did.)

Depending on the venue, the reception food and drink can either be for purchase, totally or partially catered, sponsored by varying donors/advertisers, or even consist of a potluck brought by the artists themselves. Sometimes it is a combination of them.

Well, when I signed up to bring sushi to last Sunday’s mostly-potluck reception, I really intended to bring honest-to-goodness California Rolls. They are not expensive and it’s possible to whip out a huge trayful in no time. But it is so done. So when I Stumbled Upon (and it looks like you’re getting lots of sites to click over to in this post) a blog about a kid’s birthday party where both the activity and the party favors were faux sushi made from Kellogg’s Rice Krispie Treats (and I probably should add “TM” after that and all the rest of the ingredients) which are then rolled around Pull-n-Peel Twizzlers, Rainbow Twists, Gummi Worms and wrapped in Tropical Tie-Dye Fruit Roll-ups, I was enchanted and immediately changed my offering. It was still “sushi” right?

Be honest, were you fooled by the photo up top? Or did it look a little garishly photoshopped, even though it is not? (And you should see it when it is posterized, highly saturated, extremely hued and contrasted! Positively bilious.)

A platter of Faux Sushi is a sticky sticky sticky affair to manage, but pretty in a Red 40, Blue 1, Yellow 6 and Yellow 5 sort of way. If you have extra lumps of RKT mix you can make the nigiri with Swedish Fish wrapped to the top, as in the foreground. Not surprisingly, they tasted really sweet, too. One almost needs to wash them down with Fruit Punch, for the full kid’s birthday party effect.

So, how did they go over? I thought they were an artsy party funfood offering, but I don’t really know. I arrived with the early crowd, set them on the dessert table and never went back. I spent more time looking at the art, talking to friends and associates, and moving away from the too-piercing flute of the live jazz band to find out.

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