The show was really about what is and what is not a Rembrandt as recent
scholarship has shown that many of the thought-to-be Rembrandt's were more likely 'School of Rembrandt' rather the master himself. Since he created a studio to teach many students who knows where some student's work ends and the master's begins. Curated by European scholars from NCMA, Cleveland Museum and Minneapolis' museum, the catalog was intriguing (but off limits until we move).
scholarship has shown that many of the thought-to-be Rembrandt's were more likely 'School of Rembrandt' rather the master himself. Since he created a studio to teach many students who knows where some student's work ends and the master's begins. Curated by European scholars from NCMA, Cleveland Museum and Minneapolis' museum, the catalog was intriguing (but off limits until we move). Much as the details of the eyes and hands of the Baroque Flemish paintings are compelling, there was one painting that had my attention. Towards the end of the show after the portraits and the historical narrative paintings had been discussed, a smallish portrait of a very young girl.
That was the oval portrait of a young Dutch girl, thought at one time to be Rembrandt's younger sister but scholars now say not so.The painting was unframed and mounted in a plexi-case so that the back was exposed. The work was painted on a cut-out oval of wood, not canvass. Painted in the mid-17th Century, not a warp or a splinter to show for nearly 400 years of age. Did he know what he was doing or what?
After the museum walking, DH was hungry so we headed to a restaurant we had not visited for at least a couple of years. Papa Mojos just happened to be on the way home and luckily my iPhone and GPS made the best of Durham's roadways and took us right to it.
See: Papa Mojos Roadhouse
The special today was blackened catfish tacos and much as I always think I will order something healthy - I had the tacos. I can still taste the salsa and will be thirsty for the next couple of days...but they were wonderful.
Tonight's dinner will come from my tiring efforts of yesterday to caramelize 6 pounds of onions and then use two cups of the roasted onions to make soup. Time was when I would start with bones and make stock first - but those days are over. Using lo-sodium beef broth (yes, I'm the one with high blood pressure), and just a spoonful of flour, the soup is in the crock pot now. DH bought a French baguette and some aged Gruyere cheese and tonight we feast on French Onion Soup.
Clocks are set - are you ready for 2012?
bbf
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