Saturday, May 19, 2012
So I guess it means another year has ended, it will be another few weeks before our results are released.
The blog posts will probably slow right down, but you never know, it may be like last summer, with lots of sketchbook work, but I imagine it will mostly be filled with new recipes this summer, we shall see.
Only time will tell.....
Tuesday, May 15, 2012
The drawings are mono-prints of dreams I have had. For some reason all the dreams involve dogs in some way, shape or form.
I have to say there is something about sharing my dreams that makes me feel very exposed. Dreams are so personal, its like having someone walk around your head and poke through your thought without you knowing.. I'm not sure I like it.....
The drawings are simple and fun, I wasn't worried about perfection and such. It was fun.
The title is from an expression I heard on the radio, 'The hour between dog and wolf.' Which is apparently a common french expression for describing the twilight hour, the end of the afternoon and the beginning of the evening.
|Hand stitched spine|
An etching and aquatint I did. The texture/stippling was done with a metal brush.
The top print is a ghost print which I went over with pen. I almost prefer that print as the detail was lost with the aquatint but at least I was able to get it back with the pen.
The second is done with blue black ink and the last was inked up in a more brown ink which I don't think was as effective.
Below is my plate. I thought I'd show it just for fun. The scanner made it a bit blue, even tho it is actually silver.
Below that is the etching before the aquatint was added and below that is the original drawing.
|Etching without aquatint|
A really nice, light recipe. A word of warning tho, wear gloves when handling the chili peppers!
I didn't use the rice noodles as I didn't have any, so I used egg noodles instead, I also didn't use the peanuts and only added about a teaspoon of sugar, but really I don't think it needs the sugar as the lime and chili really dominate the taste.
I doubled everything so it would last the week, also if you let it sit over night the flavours are much stronger.
What you will need:
4 tbsp Thai fish sauce
2 limes, juiced
1 tbsp palm or soft brown sugar
2 shallots, finely shredded
2 red chillies, finely shredded
3 large carrots, finely shredded o grated
2x50g bundles, rice vermicelli noodles, soaked according to pack instructions
A small bunch mint, chopped
a handful of peanuts, toasted and chopped
1. Put the fish sauce, lime juice, sugar, shallots and chillies in a large bowl and leave to sit for five minutes
2. Add the carrots, drained noodles and mint and toss everything together. Tope with peanuts.
Nutrion Per Serving:
192 calories 6.2g protein
35.3g carbs 3.8g fat
0.6g sat fat 3.4g fiber
The above 4 images were scanned in and then cleaned up in photo shop to look like one long image. The four below are the same image's just cropped and blown up for your viewing privilege!
Monday, May 14, 2012
Some photos I took over the weekend with the help of my dog, Geoffrey, (Lola would have been there but she would rather sun herself than model!) and an old red bike of mine that I had when I was small, and that my uncle had before me.
I was really pleased with how these photos came out. I was trying to illustrate a dream I had awhile ago, which seems to have stuck with me.
(if you click on the picture they come up bigger in a slide show)
Quote from sketchbook:
'I dreamt about riding a bike at least 3 times this week. Twice my dogs, Lola and Geoffrey and sometimes Harry were lying on the center bar or on the back seat of the bike.
The bike was old but shiny as if new.
We rode down country lanes."
Really simple recipe, which can be stuffed into pitas with salad or served with cous cous and hummus. I just had them with a small salad. It serves six, one per person, but I made nine small ones as I wanted plenty for leftovers.
A bit dry, only because I baked them rather than fried them, but soy sauce or sweet chili can solve that problem!
What you will need:
2 tbsp sunflower or vegetable oil
(I used olive oil, and would prefer it over the others as veg oil can taste a bit off sometimes)
1 small onion finely chopped
1 garlic clove, crushed
400g can chickpeas, washed and drained
1tsp ground cumin
1 tsp ground coriander
handful of parsley, chopped or 1tsp dried mixed herbs
1 egg, beaten
1. Hat a tbsp of oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
2. Tip into a large mixing bowl with the chickpeas and spices.
3. Then mash together with a fork or a potato masher until the chickpeas are totally broken down.
4. Stir in the parsley or dried herbs, with seasoning to taste.
5. Add the egg, then squish the mixture together with your hand, or fork.
6. Mould the mix into 6/12 balls, then flatten into patties.
7. Lightly oil a baking tray and place patties in oven at gas mark 4 for 25 minutes.
Or, heat the remaining oil in the pan, then fry the felafel's on a medium heat for 3 minutes on each side, until golden brown and firm.
These can crumble and break that's why I would recommend baking them, plus it is better for you!
8. Serve hot or cold
Nutrition Per Serving
105 calories 5 g protein
8g carbs 6g fat
1g sat fat 2g fiber
1g sugar .27 salt
Thursday, May 10, 2012
A Little late I know.
I loved this mans books growing up. The one I had as a child was 'Inside the Night Garden,' plus some others. I wish I knew what happened to, 'Inside the Night Garden.' I'm sure I can pick up another one somewhere. I believe he also illustrated 'Little Bears Friend.' Which was another book that I was very fond of reading when I was small. Probably because the child and doll had the same names as myself and my childhood friend!
His work has influenced generations and he will be sorely missed.
|Were the Wild Things Are|
|Chicken soup with Rice. |
Another book I had growing up that I hope is tucked away safe somewhere and not lost.
|In The Night Garden|
Wednesday, May 9, 2012
Alison Scarpulla is amazing with the camera. All of her images are done through traditional film. There is no Photoshop used in these images. There is no fancy light trick, she smears dirt across the camera lens, dips her negatives into acid and wine.
If there is one thing an emerging artist should learn to appreciate it is the art of process. It is a ritual and a ceremony.
Really good and simple recipe ready in twenty-five minutes. Serves 4 or two very hungry people, it also depends how big your aubergines are. Ours were quit small and because we were quit hungry we managed one and a half each!
Very filling, although it is a vegetarian dish, it will suit meat lovers as the aubergines are almost meat like. You can eat the skins also.
I would recommend eating this with some light soy sauce and of course sweet chili.
The recipe recommends it is served with salad and/or cous cous.
What you will need;
3 tbsp olive oil
2 aubergines, halved length ways
(or more depending on the size of your aubergines)
1x 150g ball mozzarella, drained and sliced
(I used two balls)
Handful of basil leaves or dried basil
Preheat the oven to 200c/fan 180c/gas mark 6.
1. Drizzle the oil over the aubergines and bake in the oven for 25 minutes until softened.
2. Meanwhile slice the tomatoes and the mozzarella.
3. When aubergines are cooked arrange the tomatoes then the mozzarella on top of the aubergines.
(sprinkled basil on top, you can add garlic or whatever you like for taste)
4. Return to the oven for another 5 minutes or until the cheese has melted.
5. Scatter over some basil leaves.
(I added the dried basil before I put it back in the oven to melt the cheese has it really added to the flavor.)
Nutrition Per Serving:
213 calories 6g saturated fat
9g protein 4 g fiber
7g carbs 6g sugar
17g fat 0.41g salt