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Pigments are to a painter what ingredients are to a chef. I stock my studio shelf with tubes of color in the same way that a chef fills a larder with the foodstuffs that are essential to her cooking. The chef knows that a pale and tasteless tomato will not make a flavorful sauce, and I know that cheap paint loaded with binder will not produce a clean, clear hue. The chef knows that if she buys every new condiment  that hits the grocery shelf, her larder will become disorganized and her cooking confused. I know that I really don't need to order those tubes of "Pink Moonlight" or "Pearly Stardust" watercolor that looked so appealing in the latest catalog.

Susan AbbottComment