Keene Artist Carol Corliss: Capturing the World in Pastels

By Patricia Herlevi Courtesy images

In the tradition of painters from the Northeast, pastel artist Carol Corliss captures the essence of the natural world. Her repertoire ranges from gardens and pets to landscapes and vintage trucks. In 2001, she discovered pastels, and her artistic career took off. She is a current member of the Pastel Society of New Hampshire and the Vermont Pastel Society. Corliss is a past treasurer of the Monadnock Area Artists Association and the Saxton River Art Guild; she also co-founded the River Valley Artisan Tour.

What drew you to pastels?

I knew I wanted to take painting lessons, and I took acrylic lessons to start. Then I saw the work of a local pastelist and liked it. She also worked in oils, but she told me that pastels were more forgiving than oils and definitely more than watercolor. For a beginner, I figured this was a good place to start, and I haven’t looked back. The vibrancy of the colors really drew me in, and once I started with pastels, I was hooked.

Which artists inspire you?

As a child or even a teen, I wasn’t exposed to much art. I certainly knew of Monet, Van Gogh, etc., but other than in a book, I never saw their work. There are so many talented local artists, and I like many styles. In 2003, I saw an oil painting in a gallery in Martha’s Vineyard, and it stuck with me. It was a large close-up of a flower. I was just amazed at the realism. I think this painting has always been in the back of my mind as a goal for the way I wanted to work. I have since done a series of large, close-up floral paintings.

What draws you to paint the landscapes and nature of the Northeast?

Lighting is always important, but I just love painting local places that people recognize and have a connection with. I love wildlife. I’m always taking photos of the birds and animals on our property and flowers wherever I go. I couldn’t ask for a better place to be with such a beautiful landscape and abundant wildlife.

When did you paint your first pet portrait?

My first pet portrait was of two cocker spaniels I had, Bagel and Bialy. I did this in a class in 2001 (my first pastel painting), and while it still hangs in my home, and I do love it, I like to think I’ve come a long way since then.

I noticed that you have painted mostly dogs and some cats. Has anyone requested a painting for an iguana or a parrot?

I’ve never painted a parrot, although it’s on my list of birds to paint because of its beautiful colors. I’ve painted bobcats, lions, llamas, and baby lynxes from photos that I took, along with birds and, of course, many landscape and still-life paintings.

Has anyone requested a painting of their pet during the animal’s last days or after their death?

I’ve been commissioned to do many portraits of a beloved pet that has gone. But most of my commissions have been for animals still with us, and they are a special, lasting way for them to remember them after they are gone. It’s truly a gift for them and me as well.

See more of Carol’s work online at carol-corliss.pixels.com.

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My journey with chili began with me believing for the first 15 years of my life that it was simply a topping. Twenty-five years later, it is a staple in my diet. To date, I have enjoyed over 25 varieties, including beef brisket, barbecue pork, “white” chili, pheasant, linguiça, chicken, bison, venison and vegan chili, among others, so I am always on the lookout for my next chili variety.

One of the great food debates is beans or no beans in chili; to me, it’s no question; I’m all in on beans! While the protein is often the focus of the chili, the beans offer the good “stick to your ribs” fiber, glycemic index-friendly carbs and protein. Not to mention a load of nutrients, including vitamins B1, B9 and K and minerals, including iron, manganese, copper and magnesium, that will have you craving them on these cold, snowy winter days.

Whenever you can, it’s worth it to buy organic canned beans and rinse them appropriately. Dried beans can be an excellent choice, but they require up to 24 hours to prep. Chili beans are certainly an ambiguous, regionally defined item. Stores will often market them described as “prepared red beans”’ on the packaging. For a good chili, rinse and drain these beans no matter what the claim on the can is. Large red kidney beans, black beans, and pintos are all favorites and will be welcomed, but the unsung hero of beans here is the garbanzo, also known as the chickpea. Along with having a nice texture, they are well-balanced in protein and nutritious value, and they can have digestive-enhancing properties if part of the regular diet.

The meat component of most chili is far too often beef. Many other types of meat are fabulous in chili, including bison, pork, chicken, turkey, venison and lamb, as well as adding more beans or other veggies. While ground meat is common, barbecued, sliced or shredded, meat can also be used. My personal favorite