After my last blog post, a man asked me if I still had my Keith Haring artwork? My reply was, “Of course – they are like family heirlooms. I’d end up homeless before I would sell, but at least I’ll have cool artwork in my bag lady bags.“ My mom got such a kick out of my reading his Facebook message that followed:
“I teach art history at Niagara University and also curate exhibitions. My course is contemporary art survey. We cross study culture and art, so when we get to 80s… I share the article on you and ex husband Nick, (written in late 80s ZOOM magazine) about your building a collection, knowing the artists in such a personal way, being their friends, NOT just “investors” …and also the cross creativity between your modeling, Nick with Duran Duran, and the cultural explosion of post-modern artists of the 80s.” – Michael Beam
Mom is the artist from whence my art appreciation stems. I used to hate her making me sit still for hours on end as she painted my portrait, or dragging me through every gallery and museum as a child, but it sure served me well as an adult.
Sadly, my ex and I only ever bought that one Warhol/Basquiat collaboration in that article – none of Jean Michel’s work on his own. Seeing those photos made me sad to think about that (plus Jean Michel looks so distant in them), but I did go to his show at MOCA a few years ago, and bought some posters of his work.
I’m afraid a personal chef’s income does not allow me to be much of an investor these days. Sometimes I forget, and I’ll see a piece that really excites me in a gallery, and shout out “I’ll have that”. You can’t imagine how embarrassing it is to back pedal when they proceed to announce “the price is $750,000 madame – will that be check or credit card?” and I come back down to earth with an all-mighty thud.
I bought my first Warhol when I was 16. It was the first big chunk of money I ever saved up and spent on anything. I think I paid $2000.00 for the Wicked Witch from the Myth series. You can imagine how gobsmacked I was to find myself hanging out in the factory with Andy just a few years later. He was besotted with Nick, and very very sweet to me – taking us both under his wing. Both Keith and Jean Michel were there that day too. Whenever Nick and I arrived in NY, our first call was to Andy, and he would gather the posse together for a night out on the town. Those were truly magical times.
I could never sell any of my art, because that is all I have left of the people who were so dear to me. I have a terrible memory, but I am a visual person, and when I look at those pieces, my fondest memories come flooding back – how do you put a price on that? I really would choose to lose my house over selling my art.
By the way, Andy would be so angry with me for that. We once had a heated debate over my emotional attachment to art, and his propensity for viewing it strictly as a business investment. I think he gave me the pieces he did, so I would have financial security, if I needed it. I guess he didn’t realize how much more than money and fame his friendship really meant to me. I am my mother’s daughter.
I never could paint as brilliantly as my mother, although my daughter did inherit her talent. My medium is food, and I view cooking as painting with flavor. One of my mother’s favorite recipes is the rack of lamb below. HAPPY MOTHER’S DAY MOM!
Please tell me in the comment box below what passions you share(d) with your mother, and how you will be celebrating (or honoring her memory) this Sunday? Come back on Sunday, and I’ll let you in on a secret!
Rack of Lamb Provencal
This deliciously aromatic combination of fresh herbs and garlic take me right back to summers in the South of France, but it also happens to be one of my mother’s favorites, so I like to make it for Mother’s Day. Of course you can substitute dried herbs, just use teaspoons instead of tablespoons. Click here to join for more recipes.
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh Italian parsley, chopped
2 teaspoon fresh Rosemary, chopped
2 tablespoons olive oil
2 racks of lamb
1/4 cup water or broth
1). Preheat oven to 500° F. Place racks of lamb in a large roasting pan, and allow them to come to room temperature for 25-30 minutes.
2). In a small bowl, mix together the 3 minced cloves of garlic, herbs and olive oil. Rub evenly all over the meat.
3). Cook in the preheated 500° F. oven for 20-35 minutes for a perfect medium rare. A meat thermometer should read 125 – 130° F, when inserted into the thickest part of the meat without touching the bone.
4). Remove from oven and allow the meat to rest for 10-15 minutes before carving. The temperature will have reached a perfect 135° F. by then, and the juice will be redistributed to keep it moist. Cut in between every other bone for nice thick chops.
Serve with roasted potatoes and sauteed spinach with peppers and mushrooms.