Countess Josephine: What's in a face?

Tuesday, August 5, 2014

What's in a face?

I LOVE ART. I love how it makes kids squeal when they put something on paper, run over to you, eyes bright with confidence, jump up and down and say "see - see what I did".

In our children's eyes, it is not scary and it feels good to just let go and relax. We should look for every opportunity to relax and feel good and bring out the kid buried deep inside.

I try to do that as often as possible, this time through Faces 101 with Carla Sonheim.

* * *

These were done with our left hand - super scary!

This one you could not take the pen off the paper - one continuous line - even scarier.

For this one, the eraser did all the work and these mysterious folks appeared.

Mummy - look at what I did!

1 comment:

Anonymous said...: Wonderful!

LS; August 9, 2014 at 12:05 PM

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le mot de la semaine

Oh, La Vache! " Oh, the Cow" or as we say here locally "Holy Cow!" Mooooooooooooo. Smile!

Un bacio per tutti (Italian for A kiss for everyone)

Amour, Amore, Liebe Love ... need I say more.

Woad... [wohd] –noun

a European plant, Isatis tinctoria, of the mustard family, formerly cultivated for a blue dye extracted from its leaves or

the dye extracted from this plant.

While traveling through Provence, one may notice the distinct indigo washed shutters that hug most windows in every village. They are the color of woad.

Beaujolais...a region in France north of Lyon where the Gamay grape is harvested by hand to create this lovely wine which is considered by some to be the only white wine that happens to be red; making it the most versatile wine.

Confiture...is a confection, a preserve as of fruit or jam.

Patisserie... is a bakery where French pastries are made and sold. Boulangerie...is a bakery that specializes in baking and selling bread. Charrcuterie...is a store where pork products, as hams, sausages, and pâtés are sold but the...

Gallette

...is a general term used in French to designate different types of round and flat crusty cakes. One noticeable type is the galette des Rois (King cake) eaten on the day of Epiphany.

Galette is also the name given in most French crêperies to savoury buckwheat crêpes, while those made from wheat flour, mostly served with a sweet filling, are simply branded “crêpes”. Crêpe is a type of thin pancake mostly associated with the regions of Normandy and Brittany where it replaced at times bread as basic food, but it is eaten as a dessert countrywide. Buckwheat was introduced as a crop suitable to impoverished soils, buckwheat crêpes were known to other regions where this crop was cultivated, such as Limousin or Auvergne.

Unlike the crêpe, it is sometimes cooked on one side only. The galette is frequently garnished with egg, apple slices, meat, fish, cheese, salad or similar ingredients. One of the most popular varieties is a galette covered with grated emmental cheese, a slice of ham and an egg, cooked on the galette. In France, this is known as a galette complète (a complete galette). A hot sausage wrapped in a galette (called a galette-saucisse, a tradition of Rennes, France) and eaten like a hot dog is becoming increasingly popular as well.

In French Canada, the term galette is usually applied to pastries best described as large cookies. (wiki quoted!)

Bourgeois/Bourgeoisie

... is a social label applied to individuals who are seen as typical of the middle classes, both upper and lower, valuing materialism and being respectable. Exuding an image of success through consumption, personal behavior, speech and intellectual development are common attributes of a bourgeois personality. The term may be used with negative connotations, emphasizing the conspicuous consumption patterns, materialism and status obsession of a bourgeois mind-set.

une question:

What is "je ne sais quoi"?

(zhuh nuh say KWAH) That little something; a quality that eludes description: “The Mona Lisa’s smile has a certain je ne sais quoi.” From French, meaning “I don’t know what".