What to do?

I'm working around a little dilema. Well not much of one really, but enough to make me think.

I like the soft edges of my branches - even the dark edges of the under paint peaking out underneath. However I also am a lover of clean sharp lines. So which am I going to use. I don't want my picture be flat and so am trying to add depth and texture and so the softer edges work better. But I like the graphic quality of the sharp lines. Hmmm.

Primed

So primed and ready the canvas stands waiting for the first mark. As usual I am hesitating, its the nervousness I have, similar to that on making marks in a new note book or sketch pad. I need to delve in and make a commitment. I'm meant to have got over this initial feeling as I've painted the base coat...... but ......will it all turn out like I imagine it?
Will it?
The blue I've coated the canvas with, is bold and intense, a gorgeous rich colour. Colour of kings. However the finished painting - or the one of my intention - will be far cry from this colour. I'm hoping it will be far paler and more delicate. Will this domineering colour take control and take over? Its there to add depth to what could be an almost white background colour on the finished pic. All I want to do now is cut out some bright orange fish and stick these to the painting - maybe add some seaweed.

Its time to start, but how? Should I outline in pencil - paint the initial structure in paint - paint the background? It turns out I'm doing all three depending where I'm painting on the canvas. My, its a big canvas and why did I chose this small brush?

Stretching

So todays task was to stretch a canvas. I'm not sure whether it made a difference but I decided to remove and re stretch a previously stretched canvas onto a smaller stretcher bars - well smaller in height. I discovered however, inbetween the time I last stretched canvas - this particular canvas - three months ago in Singapore, the canvas had gone almost brittle. It was very difficult to get it taut as I couldn't get the canvas to stretch properly. I am assuming it might have something to do with the dryer, less humid environment I am now living in - one with drying central heating. I had never had this problem before I went to Singapore, so I am just wondering whether the rest of my canvas, that is still on the roll, will be affected too ........

So, to rectify my brittle canvas and to not waste it, I covered the reverse in water, allowed it to soak in slightly before continuing, now it was pliable, with my stretching. Now I have a canvas thats as tight as a drum! Yippeeeee!

And then all I had to do was watch paint dry - base coat - time for a cuppa.

Will they stop moving!

So I'm standing in the sitting room facing the garden, Chinese Paint brush in hand, a pile of A1 Cartridge Paper in front of me, three plates of ink to one side and I wait. Luckily, the filled bird feeder brings in my first subject, a Robin, who can't decide whether to fight its reflection, stare at me (I think its staring at me), or to eat (and he's a messy eater).

Of course there is one problem when you are trying to paint birds - they move. Infact they move a lot. I either scared them away when I turned my head to get more ink, or as I looked where I was painting they had disappeared altogether. 

 

So there was a lot of looking, waiting, waiting and looking.

Now to transform my sketches into, well you'll just have to wait and see.

New Year

So the paper is primed, the ink and paint brushes and even a stick is ready for action, but my models have all disappeared. The Robin that has been attacking its reflection all morning has vanished, the Jay has flown away and the Chaffinks have flown off to peck another garden. So patiently I wait, but they will be back.

Spinach Pesto

‘Why would I want to eat something like that?’ I was asked when I offered it to my long standing food Guinea Pig. Well, seeing there wasn’t much else available he tasted the offered sample and smiled. Phew.

This is just sooo simple and you just know that this vibrant green paste is doing you a little bit of good – although you may have to eat loads of it to make any considerable difference. Spinach full of Vitamin A, Folate and Iron (but not as much as the myth surrounding Popeye would suggest – or is that a myth around a myth?)

Not only can it be used as a sauce for pasta, try spreading some on some toast or bread as a nibble, or even a stuffing for ravioli. Marvelous!

1 bag of baby spinach (I think it was 100g)

1 100g bag of pine nuts

1 100g bag of Parmesan (although freshly grated would taste so much better)

salt and pepper to taste

1/2 teaspoon nutmeg

olive oil depending on consistency required

optional zest and juice of a lemon

Traditional Pesto recipes ask for garlic, which of course you can add to the food processor, but personally I sometimes find it a little harsh – but please add if you prefer.

Here’s how easy it is – toast the pine nuts. Put the spinach, Parmesan and toasted pine nuts into a food processor/blender and press the button. Add a  some olive oil and  a little water to loosen the mixture. Season, add the nutmeg and the lemon zest and juice if desired. Taste.

So depending on what consistency you created depends how you next treat it. I didn’t add much liquid – just enough to transform it into a paste – as I preferred the idea of loosening it further when I came to adding it to the pasta.

I served it with Chili flavored pasta (not an over powering taste of Chili, but just a hint). I cooked the pasta, drained it reserving some of the cooking liquid. Then in the pan I heated some olive oil, seasoned it, added some of the cooking liquid and added a tablespoon of pesto. I returned the pasta to the pan, added some more pesto and little more of the cooking liquid. I stirred it all about to make sure it is evenly covered and served it with some Parmesan shavings.

For the ravioli just pop the paste into the fridge for an hour and it becomes perfect consistency for the stuffing. I'll be doing that tomorrow.

Chicken curry meatballs

We had this for dinner last night and loved it, so I thought I'd share it with you. Unfortunately I forgot to take any pictures - but it did look pretty good too. The sauce soaked into the rice, so make sure it isn't too thick. Its has a mild curry taste, but you can add a chopped chilli or two for extra zing ..... and trust me the cheese is important!

Chicken Curry Meatballs (also works well with Turkey or Lamb)

500g Chicken mince

2.5cm piece of fresh Ginger, peeled and grated

2 cloves of Garlic, crushed

3 tbs of ground Almonds

2 tbs Olive oil

1 Cinnamon stick

6 Cardamon pods

4 Cloves

2 Bay leaves

I Onion, finely chopped

2.5 piece of fresh Ginger, peeled and grated

2 cloves of Garlic, crushed

1tsp ground Coriander

2 tsp ground Cumin

1 tsp ground Turmeric

1 tsp ground Cinnamom

½ tsp Cayenne pepper

3 tbs ground Almonds

1 tbs desiccated Coconut

200ml Coconut milk, light

200ml Chicken stock or water

pinch saffron threads

50g Cheddar cheese, grated

20 Cherry Tomatoes halved

Green Veg, like Mange Tout, Sugar Snaps or Sprouting Broccoli, cut into bite sized pieces (but not too small)

a handful of fresh Coriander chopped

1 tbs toasted flaked Almonds

1 Lemon

To make the meatballs put the Chicken, grated Ginger, crushed Garlic, Almonds and mix together in a bowl. If it isn’t binding add a little water. Shape into walnut size balls, put on a plate or chopping board, cover with cling film and pop in the fridge for approx 30 mins.

Heat the oil in a deep frying pan or a shallow saucepan, over a high heat. Add the Cinnamon stick, Cardamon, Cloves and Bay leaves and cook for 1 min. Remove the chicken balls from the fridge and brown on all sides, in the spiced oil, in batches.

Remove all the chicken balls from the pan and put to one side. With a slotted spoon remove the whole spices

To make the sauce, sauté the Onion, Ginger, Garlic with the ground Corriander, Cumin, Turmeric, Cinnamon, Cayenne Pepper. Do not let it burn – if it is catching in the pan add a little water. Once the onion has soften(about 5 mins)  add the desiccated Coconut and the ground Almonds and stir. Now add the Coconut milk, the stock, and the Saffron threads and bring to the boil. Reduce the heat and simmer for 10 mins.

Return the meatballs to the pan and cook for 5 mins. Add the vegetables and cook for a further 5 mins. If the sauce looks to thick add a bit more stock/water.

Serve with rice and a scatter with the chopped Coriander and the flaked Almonds and a squeeze of lemon.