When my new artist book “Dogs by Sue Clancy” came out (mid Feb 2017) I showed an advance copy to a dear friend who said “I hope this won’t offend you but this would be a perfect bathroom book!”
Of course I wasn’t offended! In fact I think bathrooms are the perfect place for good art and fun/funny books! I think this because of what I think art is for: art is for practicing good mental health skills. Art and books can be mood setters. In a bathroom a person can take a few deep breaths and re-center themselves, re-set their mental mood.
I’ve worked in the genres of “animals in art” and “dogs in art” because of my thoughts about what art is for… but enough about philosophy of art. It’s Saint Patrick’s day! Happy St. Pat’s!!
Here to celebrate and/or up-lift your mood is a page from my book “Dogs by Sue Clancy” https://store.bookbaby.com/book/Dogs-By-Sue-Clancy
Because it’s St. Pat’s – and because the studio of an artist with an Irish sur-name must have sustenance – here is one of my favorite “chop, toss in a pot and let it cook ’till you’re ready to eat it” recipes from my sketchbook:
Long ago now I was in an art exhibit in Wexford Ireland (my last name is Clancy, in case you’re wondering about the Irish connection). Communications regarding shipping my artwork to the Wexford Ireland Arts Centre http://www.wexfordartscentre.ie/ – happened via email and chat. Anyway, at one point the director said that he was going to go get a bowl of “Dublin Coddle” and would be back shortly. I replied “Great, talk more soon… and when you get a chance; what is ‘Dublin Coddle’?”
A bit later my food-education arrived via email: Dublin Coddle is a traditional Irish stew, almost every Irish family has “their” version of it and almost every Irish pub has “their” version and it’s a sort of stew that is easy to make and gets better the longer it cooks.
Mr. Collins kindly shared his version of a Dublin Coddle recipe – which used Irish Sausage. I haven’t been able to find Irish Sausage for sale at a grocers here in the U.S. tho I have had some great Irish Sausages in some local Pacific Northwest Irish pubs – but I’ve had good success with the good quality sausages I can find.
I’ve been grateful to Mr. Collins, for many years, for sharing his recipe and by now I’ve developed my own version. I find it’s easy to chop ingredients, throw ’em in a pot of a morning, then get to work in my art studio. Only occasionally do I go to the kitchen to stir the stew. Whenever I’m ready to stop my studio work and eat – it’s yummy, warm and feels like home! And the leftovers are even better!
Here’s my recipe: