Apologies and a quote

My apologies about the lack of follow-up for the painting demo. Rest assured it is coming soon...(as soon as I figure out why I'm having trouble posting pictures to the blog?!!!) Meanwhile, may I share a quote from one of my favorite current animated movies? It's from "Ratatouille" (yes I guess I'm a dork, but it's such a cute story and the amimation is beautiful). Do you know this movie? If you are an artist, may I be so bold as to say that you might wish to see it?

The bold print in the quote below is my emphasis. Whether you are an artist, a collector, a friend, an Italo-file or a Franco-file or some other art-o-file, I will leave it to you to intepret it further. Suffice it to say I've seen this  movie 4  or 5 times, and it is full of inspirational quotes like these. I love it so much that  I still wait around for all of  the credits and look at Pixar's website to see if they're hiring ;-) (and no, I don't have kids, and yes, I've already mentioned, I'm a dork., and no, I can't move to Calfornia for any animaiton job , even if I had an inkling about how to do that kind of stuff!) Anyhoo, without further ado, here's the quote :

From critic "Anton Ego" in the film Ratatouille : "In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations, the new needs friends. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: Anyone can cook. But I realize, only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more."