Maroons, Autumn’s Chocolates

As Autumn fades into Winter, I find myself longing for roasted chestnuts. Prickly, like the history of their maroons shades, they are Autumn’s chocolates.

I trust my inspiration to the rich, maroon liquid I came to associate with writing and quiet introversion at home. Its many shade and richness, in the auburn Autumn, are luscious bits of legal bliss.
Coffee.

Perhaps autumn found inspiration for its sepia, russet and chocolates between the patterns of birds’ eggs.

Did you know that before naming a color, maroon, already associated with chestnuts bursting in the fire, dubbed a firework’s explosion?

I love how the word maroon escaped from a 17th century label for unruly people… to anyone marooned on an island in 18th century & beyond. It happened because authoritative would sent the wild specimens on an island they could not escape from, nor survive on!

Maroon has richness to it, depths, warmth. It is a promise never disappointing. Burgundy roses, chestnuts, chocolates paired with a glass of wine, coffee, tulips, an aubergines. Yet in art, maroon is perceived as a shade of red, a darker red – near burgundy, carmine, crimson, fire engine red, magenta, rust (like russet?) and scarlet, terra cotta, Venetian red, vermilion… A poem of colors.

One of my favorite spots of maroon in art is in The Wedding Feast at Cana by the Italian artist Paolo Veronese, a massive painting housed in the Salle des États of the Louvre Museum, facing The Mona Lisa. The Wedding Feast at Cana tells a beautiful biblical story of the Marriage at Cana, at which Jesus converts water to wine. And… there are dogs painted right in the center and one other dog with a gorgeous maroon head… on the left side:

I leave you now with a Maroon Haiku:

Of secret islands,
It transcended centuries
Boom! In my coffee.

maroons autumn’s chocolates maroons autumn’s chocolates