I don't know if you read my post from my visit to Virginia last spring, but a late winter storm around the 10th of March crippled most the Northeast, as far south as Virginia. It wreaked havoc on my meticulously (sort of) laid plans for which hunt I'd be visiting on which day of my ten-day visit. So I didn't get to photograph two of the five or so hunts I was planning to on that visit. No need to panic. After all there was still a full year in which to go back and visit the hunts I'd missed.
Fast forward to December 2017. A rare, early season winter storm blew in for the weekend of December 9th, and I was pretty much sunk. Loudoun canceled early on Saturday morning, just as a light snow was beginning to fall. I talked to the huntsman, Ronald Johnsey the night before and was given permission to come to the kennels in the morning to see the hounds anyway. I had a wonderful visit. Ron explained so much about kennel life, breeding and feeding that I thought I'd died and gone to hound heaven! There were new puppies, 2-year-olds and old veterans, and he patiently explained over and over, their names, breeding and characteristics. I strongly urge all sporting artists to take every opportunity afforded them to learn about hounds and kennel life. Kennel life is at the very heart of the sport.
Loudoun Hunt's "A" puppies eating breakfast |
"We want to go out and play in the snow!" |
Did someone say "Cookie?" (That's Aspen, Argo's brother on the left with the blue collar.) |
I got to ask Ron all sorts of questions, like is there a pecking order in the pack when they're hunting? Don't ever be afraid to ask questions, because you never know what the answer might be! Apparently there is a pecking order, where certain hounds get to lead the rest of the pack. Or certain hounds are more reliable than others when finding a line. It's all about understanding the sport and all it's nuances. One could spend a lifetime with hounds and still learn something new every day.
To end my story, the next day the joint meet with PAH and Deep Run was canceled. I thought I might have a chance to visit Deep Run's kennels, but the huntsman was sick and I certainly didn't want to have him get out of his sick bed just for me. So there I was, on Sunday morning in Richmond with no place to go and nothing to do. I decided I'd go to Colonial Williamsburg to see the place in all its Christmas finery. I've always wanted to go around Christmastime, and this seemed like it was just meant to be. I had gone once before, in the unrelenting heat of a Virginia summer, and it was quite miserable, so this seemed like a great way to save the trip and come away with something for my troubles.
Colonial Williamsburg interior. I wanted to capture that thin sliver of light. |
Williamsburg is famous for its Christmas Decorations |
I think I'll make a nice big pot of Scotch Broth and get into the studio for some uninterrupted painting!
Update:
Last year, I made a New Years resolution to join the Pastel Society, The Oil Painters of America and Society of Animal Painters. I didn't get in last year, but will try again this year. Hope springs eternal! Remember, don't be discouraged by rejection. I know that sounds impossible to do, but don't take it personally either. Just keep trying!
On a more positive note, I rejoined the American Academy of Equine Art (AAEA), exhibited one painting in the annual fall show in Aiken, SC and have been elected to the Board of Directors. I hope to make a difference to the organization by leading by my example, teaching workshops and inspiring young artists to submit work to our shows, attend the workshops offered throughout the year and aspire to becoming juried and signature members of the organization!
Here's a few links for great Scotch Broth recipes. I usually make an amalgam of two or three recipes to get the best results. I recommend following the recipe as written the first time. After you taste the results, you can change or amend it to your own preferences the next time you make it. The important thing to remember when making a good Scotch Broth is to use lamb shanks, pearl barley (not the pre-packaged, parboiled variety) and let it sit/cool overnight to skim off the fat. Yum!
http://www.seriouseats.com/recipes/2013/01/scotch-broth-recipe.html
http://allrecipes.com/recipe/13111/scotch-broth-ii/
Happy New Year!