When we’re visiting Tim’s family the days somehow run together quickly. We’re always coming and going. Or others are coming and going. It’s amazing how you while away the hours between a big fry-up of sausages (only Irish pork!), eggs, mushrooms and tomatoes, the cups of tea, the walk taken after the big fry-up, the pints put away at the pub, the getting together of the dinner, a Scrabble game in the evening. Time sails.

So, before I forget – yet again – some of the highlights of this trip to Ireland I’m jotting them down right here, right now. These are small details, mind you. Nothing earth shattering. Just some slivers of every day life.

• RTE 1 Radio. It’s on all the time in the house, unless the television is on (to watch the news or Strictly Come Dancing). All day long there are interesting interviews and stories and controversies being discussed. I don’t always agree with what the presenters and their guests have to say, especially about the US or Americans. But I love having to listen rather than watch. It’s good to be pulled into my sense of hearing this way.
• The pheasant that comes down to feed in the back garden of Tim’s brother. It’s the most gorgeous bird. In the mornings and late afternoons he makes his way out of the trees to peck the seed that’s fallen from the bird feeders, then back into the trees he goes.
• The cups of tea. The tea kettle is perhaps the most important appliance of the house.
• The fresh seafood. The fisherman are on their Christmas break, so there won’t be fresh fish available at the Dun Laoghaire fishmonger for a couple more weeks. But the night we arrived we had a lovely dinner of haddock, plaice, and silver hake caught that morning in Dublin Bay. For most of the year, though, just caught fish is readily available.
• Pints at the pub in the city centre on Christmas Eve. We had a pint at Neary’s on Chatham street and then another at the The Duke on Duke Street. It was warm enough and the pubs jammed enough that the crowds spilled into the street. It wasn’t a pub crawl type atmosphere, but there was definitely a spark in the air, and it helped me shake off the holiday pressure I was feeling.
• At the start of mass on Christmas morning, the priest had to make an announcement: someone had parked their car in such a way that it was blocking an exit and people trying to leave were beginning to get a bit “irate” about the matter, could the owner of the car please see to this, thank you very much and thanks be to God.
• Some of the sayings: “Lord save us from all harm.” “He’s a long drink of water.” “God loves a tryer.” “Feck all.” “That’s gas.” “Will I drink it? Is it wet?”

The mallards tow the line when the goose is around.

There are at least 30 ducks who call the Roquebrun section of the river Orb their home. Some of them were little ducklings back in the spring, I think. Mostly mallards along with a few other varieties. Everybody seems to get along fine generally speaking. Although just as with people, some ducks seem to have a greater need to express themselves than others.

And then there’s the goose. Who has taken it upon (him/her)self to be the boss over all of the ducks and whose leadership tactics veer on the side of “bad ass dictator”. Any duck that doesn’t tow the line, gets a decisive nip on its butt. There’s usually at least one duck who has to be reminded of who they report to.

I know it’s silly, but it really cracks me up how the goose paddles so proudly around like he/she is the First Fowl. The goose is twice the size of the ducks, so I suppose size has something to do with it. Go figure.

This interview comes with a warning:  there are many beautiful illustrations included and there are links to more beautiful illustrations.  You may be sucked in to spending the rest of the day perusing them all.  It is a fantastic way to spend the day. (Although your boss may differ.)  Should you begin cursing me because the day has been consumed with perusing Suzanne’s Cabrera’s artwork from her Open Sketchbook blog when you’re supposed to being doing other things, I understand.  But I did warn you.

All of the artwork featured in this post is displayed with the artist’s permission.  So no art poaching, s’il vous plait, however tempting.

October, 2008

MG: You told me they call you the “blog maven” at the school where you teach.  How did you earn that moniker?

SC: Well they call me the “blog maven” because of my enthusiasm for the medium. I can’t express enough how powerful this outlet is for connecting with others. I’ve met so many wonderful people simply by opening my sketchbook and sharing it with others. I feel very fortunate.

MG: What inspired you to launch the lovely Open Sketchbook blog originally?

SC: I started my blog shortly after reading a article in Domino magazine about several artists who created a painting a day and posted it to their blog. Before that time I had never even looked at a blog, let alone thought about having something important enough to write about. Inspired by the idea of a painting a day, I began my blog as a way to keep myself motivated to draw in my sketchbook…something that I didn’t do nearly as much as I wanted to. At first I was very timid about posting my work as I felt I was opening myself up to criticism. But, it wasn’t long before I was pleasantly surprised by the outpouring of positive comments and feedback. This has inspired me in ways I never though possible.

MG: What do think allows people to connect with your work in that way? There’s a certain something about it.

SC: I think my work is honest. Just like me, sometimes it’s polished, sometimes it isn’t. Taking a cue from Danny Gregory, I also draw and write about “Everyday Matters”…little things (moments) that most everyone can relate to.

MG: You mentioned that you’ve been inspired in new ways…what are some examples?

SC: Just to clarify…you’re asking where the inspiration I’ve received (via comments, etc) has led me?

MG: Yes.

SC: Good question.  Several things.  It has given me more confidence in my own voice. Which, in turn, has encouraged me to connect with others around the world. Many people I might have shied away from reaching out to before.

Likewise, I am encouraged to give feedback to those who are just starting blogging or drawing…pass on the inspiration. At school this has motivated me to get my students blogging as a way for them to get their names out in cyberspace and get feedback.

Finally, on a day when I am feeling particularly unmotivated I might write a post about the artist block and get dozens of positive responses and suggestions on how to get over the hump. This is so healthy for my spirit.

MG: One of the things I most appreciate about your blog is that there’s openness even when the creative juices aren’t flowing as you’d like, when you are feeling a little stuck. We get to be there as you work through this stuff and see the sketches that come from that process.

SC: Sometimes I worry that I share this a little too much.

MG: If I were coaching you I’d be asking about that worry…ha! Habits run deep. I’m going to exercise some self-management here and shift to ask you about your muse. Is that a concept you nourish, and if so, how do you keep your muse happy?

SC: I definitely subscribe to the muse.  By far the thing that helps nourish my muse is rest. I am a mult-tasker to a fault. While I’m never bored, I always feel the need to stay busy.

Many times my sketchbook can become a source of this busy-ness. For instance, there are many times when I can’t watch a movie, eat lunch, listen to a lecture without sketching. And while I love doing this, there are times when it leads to burn-out. The best solution that I’ve found to this problem is to put up the sketchbook…take it out of my purse…whatever it takes to remove the pressure to draw. Once this isn’t a factor I try to slow myself down and simply soak in the environment around me. I don’t need to record it…just enjoy it.  Sometimes, after an extended break, it is difficult to pick the sketchbook back up…but once I get back into the swing of things I feel much more refreshed.

MG: I imagine that burnout and creative blockages are topics that your students bring to you, too.

SC: Definitely!  I think this is one area in which I can relate to my students very well. Though I don’t know that they always believe me It also makes me a bit of a sucker when it comes to giving them extensions on deadlines, weekends off, etc.

MG: Students have a sixth sense when it comes to soft spots. It’s part of the student survival strategy, I think.  One of the qualities that comes through, though, is how much you enjoy your students. No doubt they can be little stinkers sometimes. Still, what do you aspire to as a teacher?

SC: Having recently been a student, I know that the teachers I admired the most were the ones who were enthusiastic about design on every level and practiced what they taught.  They are who I try to pattern my pedagogical approach after. I tell my students that if they give me 100%, I’ll give them 110%. I try to infuse creativity into every class and encourage students to find their own voice (in much the same way I’ve found mine through blogging).  This is particularly the case in my drawing classes. I don’t expect every student to draw the same way…in fact I don’t want this to happen. Instead I want them to find their own style and run with it!

MG: What are your hopes and dreams for the Open Sketchbook?

SC: To be a professional stay-at-home blogger   Perhaps in my dreams.

MG: Moi aussi.

SC: My greatest hope is that the blog’s readership continues to grow and more opportunities – including, but not limited to my dream list (http://suzannebuchanan.blogspot.com/2008/09/flirty.html) -  arise.  So far, the blog has introduced me to an amazing group of individuals and I’ve gotten many inquiries about new business opportunities.  My new mantra is “if you blog it, they will come.” And I think there is something to it…soon after the post referenced here I received an email from J. Peterman   It’s pretty incredible how the simple act of linking a blog entry to a site can produce such results.

Yet in many ways I’m just riding the wave with no clear idea of where it will take me. I’ve found my ideas for where I want to be in blogging – and life – shift from month to month.  (I’m sure this is probably the case for most everyone). I’ve never been one to have a 5-month plan, let alone a 5-year plan.

MG: I know many creative people who say that one of the most potent place to be and create from is cluelessness.

SC: That’s good to hear…because that is definitely where I am!

MG: So, to which of life’s BIG Questions do you turn in moments of wondering, or uncertainty, or general musing?

SC: I want to say that ultimately I am guided by “what makes me happy.” It hasn’t always been this way…for the longest time it was “what will make others proud of me” but my husband, Edgar, has taught me the importance of the happy approach.

MG: What are some of your favorite sketches or sketch series on the blog?

SC: Hmmm. I’ve actually kind of enjoyed the lingerie series as of late…though it makes me a little uneasy to think about my students seeing my lingerie I also like any that involve Pokey  or life around the house…in general.

MG: Speaking of Pokey, how’s he taking to his new sister, Reilly?

SC: Hahaha…I wish you could see them here on the couch next to me now. Edgar just took some photos…I’ll have to pass them along.  Let’s just say they are fine when they are asleep!

Suzanne Cabrera lives in Greensboro, North Carolina where she teaches at University of North Carolina Greensboro.  When she’s not enjoying life with her husband, Edgar, and their two pooches, Pokey and Reilly, or engaging in her own everyday matters, she’s very likely sketching.  To see more of her artwork you can, of course, subscribe to her blog, An Open Sketchbook.  You can also check out the International Moleskin Sketchbook Exchange, where Suzanne and five other artists from around the world take turns adding their artwork to a Moleskine sktechbook.

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TAKEAWAYS

“It’s pretty incredible how the simple act of linking a blog entry to a site can produce such results.”

• It’s immensely satisfying to create your own opportunities, and it doesn’t necessarily take a whole lot of dreaming and scheming or fancy finagling to generate them.  Sometimes the most basic action can produce anything-but basic results.

“And while I love doing this [sketching], there are times when it leads to burn-out.”

• Sometimes our talents can lead us astray, can become a source of angst rather than joy.  When you notice this is the case, give yourself permission to pull back, to take a break, to do something else.  You’ll return to what you love re-energized and re-engaged.

“Yet in many ways I’m just riding the wave with no clear idea of where it will take me.”

• Don’t assume that cluelessness is clumsy.  It can also be wise and inspiring.  Suzanne is discovering that by letting her blog have the wide open space it needs to dance in the moment.

“I think my work is honest. Just like me, sometimes it’s polished, sometimes it isn’t”.

• Create from what’s personal.  Sometimes creative people dismiss the personal, thinking that others will be bored by it, won’t be able to relate to it.  Ha.  We easily and eagerly find ways to understand ourselves through the personal experiences of others.

One day while I was rummaging on Suzanne Cabrera’s blog, what did I espy but this intriguing badge.

How often do you see those words applied in the first person?  Not very often.  So, of course I followed the internet trail to the Operation Nice website to see what this niceness was all about.  Turns out the Operation Nice mission isn’t just about being nicer to oneself but putting your NICE foot forward in general.  Because as founder Melissa Morris puts it “…a little NICE goes a long way”.

It’s a beautifully composed site that’s chock-a-block with stories from people who’ve experienced random acts of niceness and never forgot it. Can we have too many of these stories?  I don’t think so.

Plus, there are all sorts of other goodies to be found on the site, all created by the talented Ms. Morris herself.  Yes, I know I could list them out for you, but that would spoil your fun.  Which wouldn’t be nice in the least.

I’m on a cauliflower kick.  Not sure what’s prompting this, but at least it’s a food dense with nutritive value, unlike some of the other foods I favor, like dark chocolate Bounty bars or Pot de Creme.

I poached this recipe from The Paysanne Cook Book written by friends of ours in the village, Bob and Barbara, who own a French restaurant (called The Paysanne) in Wales from which they hail and is now run by their eldest son.  This first book -  the source of said soup recipe – is unfortunately out of print, at least for the time being.

Amongst the book’s recipes crafted by Barbara over the years, Bob weaves in stories about the restaurant, the pub they owned before the restaurant, the farm they ran before the pub, the stinky goat cheese that ruined a friend’s BMW resale prospects, why Welsh hill lambs are best left alone at least until July, and how to prepare a pheasant, including tips on plucking.

Bob and Barbara’s philosophy about food is simple:  keep it unfussy and cockle-warming.  That’s exactly what you get in this soup recipe, (plus, it involves my veg du jour: cauliflower).  And, like many of the recipes in the book as a whole, there’s often a little twist that makes something basic very interesting, such as the almonds blended with the softened cauliflower and onions.

Although it’s a shame that the first book is out of print, Bob has recently finished a second.  He’s managed to rope Tim (my significant other) into formatting the thing, which is a spectacular feat of mischief – formatting documents is not particularly Tim’s favorite thing.  He’s been at his desk all morning, cussing away because MS Word 2007 is so different from the last version.   Anyhoo…all interested parties can look forward to an APB à moi when Bob’s book #2 is released in 2009.

Cauliflower and Almond Soup (from The Paysanne Cook Book by Bob and Barbara Ross)

• 1 large cauliflower, discard the leaves and stem and chop into smaller florettes
• 1 medium onion, chopped into a medium dice
• 3 oz. butter (Don’t substitute the low fat stuff, please. It won’t do.)
• 2 oz. flaked almonds
• 3 cups of vegetable stock (can also use chicken broth if you prefer)
• 1 pint full fat milk (Confession:  I often substitute 2% milk.  The end product is not as rich and creamy as full fat milk, but it’s still a soup with a lot or body.)
• salt and freshly ground black pepper

To Prepare:

1. Fry the onions in butter until soft and translucent.
2. Add the cauliflower, giving it a good toss so that it’s completely covered in the butter as well.
3. Add the stock and simmer for 15 minutes or until the cauliflower is soft.
4. Toast the almond flakes.
5. Set aside some of the almond flakes for a garnish, but add most to the onions and cauliflower.
6. Remove the soup from the heat, and use an immersion blender to puree it until smoother in texture.  This soup is meant to have some texture to it, so don’t overblend, and don’t worry about it being silky smooth.  (To make it silky smooth you’d have to pass it through a strainer, which is an extra step that this recipe thankfully avoids.)
7. Add the milk and return the soup to the heat, bringing it back to a simmer but NOT letting it boil.
8. Season with salt and generous amounts of freshly ground black pepper.
9. Garnish with the reserved toasted almonds and maybe a sprig of fresh thyme or some chopped chives.
10. Serves 4-6, depending upon how many piggies you’re are at the table.

Notes:

• Before you toss those cauliflower leaves and stem into the waste bin, keep in mind that you can use them to make your own vegetable stock.  Along with the leaves and stem, add a leek, a large onion, a couple carrots, a couple stalks of celery, some fresh herbs (parsley and thyme), some black peppercorns, and perhaps even one dried bay leaf into a stock pot.  Add enough cold water to just cover the vegetables and herbs. Bring to a low boil and then let simmer for an hour or so.  Season with salt as needed to draw out the flavor but avoid putting in too much.  Usually 2-3 teaspoons are all you need depending upon how much liquid is in the pot.  When the vegetables are limp, take them out, and return the stock to the stove and simmer a bit longer if you want a more intense flavor.

• If you don’t have an immersion blender…You can also use a regular blender, but be sure to let the soup cool for about five minutes before putting into the cannister.