Does the name Anna Mary Robertson mean anything to you? What if I said she began painting in her 70’s when arthritis prevented the embroidery work she was fond of?
What if I said she had her work discovered by an art collector who saw them for sale in the window of a local drug store? This art collector bought everything she had available & facilitated the viewing of her paintings the next year at the New York Museum of Modern Art?
The next year at age 78, she had a one woman show. Can you guess who she was? Anna Mary Robertson, AKA ‘Grandma Moses’ became practically a household name in the 1940’s, & continued to paint until her death at age 101!
It was said her homespun, country scenes brought about wonderful feelings and memories for many people. Pictures do this…
I saw this first hand when I was visiting my childhood home in Mississippi. My mother pointed to a gold framed painting hung near the chair where she spent much of her time.
She told me my sister Marcia had talked her into taking a one day painting class. The two spent the day together creating a memory that I have heard related from both viewpoints.
Mother was in her 80’s when she painted that forest scene. She was so pleased with the outcome that she had the piece professionally framed. My brother hung it for her where she could to see it daily.
Now my mother would never become “Grandma Moses.” She never painted another picture; but the joy of TRYING SOMETHING NEW with one of her favorite people was a lovely memory that lasted long after the day was over.
Every time Mother saw that picture, she remembered the day, & I can assure you a day with my sister, Marcia, is NEVER boring!
Above is my sister Marcia’s painting. I’m sharing today her recipe for Classic Pecan Pie.
Classic Pecan Pie
1 cup Light OR Dark Corn Syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked OR frozen** deep-dish pie crust
Preheat oven to 350 degrees.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is over-browning, cover edges with foil.