Professional artist Marilyn Yanke surprised us all with the number of canvases that she brought along to Art Workshop International, all tucked into each other. I asked how she did it -and here’s what she told me:

I found a suitcase that would allow a 24″x20″ to lie flat in the bottom…. Inside the 24×20, I put a 20″x16″…. Inside the 20×16, I put a 16″x12″…… Inside the 16×12, I put a small one….. a 12″x8″ (you may have to get it made) or a 10″x8″ Basically, just put the largest one you can in the bottom of your bag, then substract 4″ from each measurement and you have your next size. I think I took 4–24″x20″….. so really I had a total of 16 canvases….. It took me most of a day to find a bag that would actually accept a 24×20 canvas. If you are young and strong, go for as big as you can handle and the airline will accept. Although, using several of the smaller canvases to make a larger one really worked well….. I still like the idea and can do diptychs or triptychs….or more.

I want to come next year, and I am going to talk to Jerry’s Artarama about direct shipment to the hotel of Turpenoid (truly oderless … oil brush cleaner).

You can see how Marilyn put some of these canvases to use in the picture below.
Another idea (and I have used this one) is to bring rolled up canvas in a mailing tube. You can mount them later.
Also, I have been painting on stiff, gessoed watercolor paper. It’s a very different surface to try.

There is no question that the setting for Art Workshop International dinners is magical. On the terrace overlooking the Umbrian valley with mountains and other hilltowns in the distance, we watch the evening sun light up the stone buildings, or hang gliders soar from the top of Mount Subasio, or a weather front march up the valley below. Then, add a four or five-course dinner! Our participants always rave about the food, and that was the impetus for starting our culinary course. It’s easy to see why “slow food” started in Italy - Umbrian cuisine always uses the freshest ingredients.

For an example of what you might experience, here’s a recipe for Strangozzi alla Norcina

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 6

INGREDIENTS

200gr. mushrooms

2 dl fresh cream

5 sausages

Black truffle

1 garlic

500 gr strangozzi fresh or dried

50 gr Parmigiano

INSTRUCTIONS

Cover bottom of saucepan in olive oil and sautè garlic until golden (do not burn it). Thinly shave the mushrooms and keep warm without frying. Take sausages meat out and crumble. Simmer a couple of minutes until sausages starts to brown. Add cream and simmer briefly. Meanwhile cook the pasta in plenty of water for 10-12 minutes (or less if the pasta is freshly made). Drain the pasta toss in the pan with the sauce and serve with a few shavings of the black truffle.

When you are in Italy, news reaches you at a distance. Now back in the USA, there’s a lot to catch up on and the blog will be back! First, kudos to author S.J. Rozan, who has more literary honors to tuck into her belt. First, her In This Rain, a mystery that is set in New York City, is a finalist for the Nero Wolfe award. Cross your fingers and we will await the decision to be announced at the Black Orchid banquet on December 6 in New York City. Second, S.J. Rozan’s, short story, “Hothouse” in Bronx Noir, a collection of short stories that she edited, has been chosen for the prestigious Best American Mystery Stories 2008. She also has a great daily blog.