La Stagione Speciale

La Stagione Speciale🧡

autumnal mood

Nell'arte si sentono sensazioni meravigliose!

Erlend Tait's "Aetherness."

Currently on view at Outre Gallery in Melbourne, Australia is artist Erlend Tait's exceptional solo exhibition, "Aetherness."

Erlend says of "Aetherness" and his work:

"In recent years I’ve been creating portraits of imagined people. A two-dimensional image can transport the viewer (and maker) to an imaginary place, and I’m most interested in the people who inhabit these odd worlds. As I start a piece, I often don’t know exactly how I want this mystery person to look and therefore a lot of my time is spent readjusting the features of a face. When working in fine detail it can be difficult to see anyone emerging, then I come back from a break and see a personality evolving into a kind of familiar stranger. My main tools are brushes and I work mostly with oil paints on either linen or smooth panels. I also paint on glass using the ancient techniques I learned as a stained glass artist, and although both mediums are very different, the working processes complement each other in many ways. For this show I’ve been looking to the night sky, and I’m finding that isolation and communication are becoming common themes in my work. Although I don’t always know what I’m trying to convey, I’m hopeful that the works I’m presenting share a sense of optimism."

BUY PRINTS | FOLLOW ON INSTAGRAM

🌱☘️ microgreens varieties ☘️🌱 grow & eat your mini greens

Pictured: broccoli, beet, radish, wheatgrass, alfalfa, purple basil, amaranth, sunflower

[Wikipedia] Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed with one set of true leaves. They are used as a nutrition supplement, a visual enhancement, and a flavor and texture enhancement. Microgreens are used to add sweetness and spiciness to foods. Microgreens are smaller than “baby greens” because they are harvested very soon after sprouting, rather than after the plant has matured to produce multiple leaves. Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates.[1][2] They can be used as a main vegetable as well in certain recipes for added flavor and nutrition.

Somewhere between a sprout and a baby veggie

“Microgreens are also called ‘vegetable confetti’ because they are tiny, beautiful greens characterized by a variety of colors and shapes, as well as by very different and intense, sometimes surprising, flavors,” Di Gioia says. There are hundreds of different varieties of microgreens. Pea, sunflower, broccoli, and radish microgreens are some of the most popular varieties among Matchett’s customers. Other varieties include beets, Swiss chard, cucumber, sweet pea, endive, savoy, Brussels sprouts, mustards, cauliflower, tatsoi, spinach, kohlrabi, mint, basil, sorrel, cauliflower, arugula, collard, fenugreek, carrot, mizuna, corn, turnip, chervil, celery, scallions, and komatsuna...

“Over the last few years, several studies have suggested that microgreens are nutrient-dense, being a good source of essential minerals, vitamins, and antioxidants,” Di Gioia says. While “there is a lot of variability between species and growing conditions,” as Di Gioia points out, generally speaking microgreens often have a greater concentration of these micronutrients than their full-grown counterparts, pound for pound. Many microgreens are four to six times higher in vitamins and antioxidants than the fully grown plant, according to the U.S. National Library of Medicine. (source)

.... 💗..... 🎼🎶🎵

Photo Alfio Samà: From the clouds at dawn

Wow😍

autumn rain

💗

Non ci sono brutte giornate

ci siamo noi che alcuni giorni riusciamo ad apprezzare un diluvio e altre un cui non sappiamo neanche sorridere ad una splendida mattinata di sole