I am experimenting with a looser, wetter style. What do you think? I'm just messing around with colors to see how they flow together. We'll see what comes of it.
Above is my new crafting toy! I got it from Cathy of California's etsy site: http://www.etsy.com/shop.php?user_id=35475. It was waiting for me when I got home today so I haven't had any time to experiment. Hopefully, I'll be posting some of my creations soon......
Here are some paintings I've been working on the last few days. I'm into orange and blue right now, I guess. The one above is finished but the two below are still in progress. Although, I like the one on the bottom as is, so I'm not sure. I'm going to let it sit for a while and then revisit it.
Here is a detail of the painting I did for this week's Watercolor Wednesday. It has been extremely cold here in Minnesota this week and my walk to the train not as pleasant as usual.
Above is the whole painting, which I probably will crop a little bit. Below, is the painting before I put in the figure. I was just messing around with some colors and some salt but it doesn't surprise me that I saw a winter scene in it.
And finally, below is a picture I took on the way to work this morning (and almost missed my train, dawdling as usual!). I know that frost on the inside of the windows is a bad sign but it is pretty nonetheless.
For Saturday morning brunch, I felt the need for something that would seem like a luxurious treat but would actually be really simple to make. The answer is crepes! Some people would say these are more a dessert than a breakfast food but I say they are as much of a real food as doughnut, right? If you insist on having something more substantial with your crepes then make a savory crepe and fill with eggs or cheese or even some sausage or bacon. Crepes are extremely versatile!
Anywho, I used the sweet crepe recipe from "Joy of Cooking" and just added some orange zest to the batter (about a tablespoon). I made a raspberry sauce using fresh raspberries, a couple tablespoons of powdered sugar, 3 teaspoons of water, another tablespoon of orange zest, and two tablespoons of Harry & David's Orgegold Peach jam. I just heated it (not to boiling), mashing up the berries with spoon and stirring together. We also spread some of the Kumbe African chocolate sauce on the crepes (I got it at the St. Paul Farmer's Market last summer, but you can buy it online here: http://www.localharvest.org/store/item.jsp?id=1320)
