château Yquem



gouache on strong paper 10"x7"


A small  quick gouache of the entrance of the Chateau d'Yquem, in Gironde, where the harvest just completed. It is said that it will be a good year, for Bordeaux wine, but maybe the 2009 will be better…

an apple a day….

oil on canvas board 5"x7"

the doctor away!
this painting was done for Paint and Draw Together challenge;it was hard for me to find the right shade of red, I hope it will!I quite like it.

les carrelets perdus

We live on the edge of the estuary of the Gironde, and fishermen have these squares, mainly for fishing shrimp. Unfortunately, the storm Xynthia came here in February 2010 and won several small  houses on stilts , like this one, below.

An old barn




gouache on board 8"x8"

 

Here is my contribution for Adnw this month. I took the gouache that I had long abandoned, with pleasure.

AND YOU? WHAT DO YOU THINK OF THAT?

OIL ON CANVAS BOARD 6"x6"

 This painting was done for Paint And Draw Together ;at the beginning, I struggled with  black and Prussian blue colors, and it was  a total mess;I put the painting in a dark corner, got rid of this blue which  dirties everything,(maybe I was heavy-handed) and forgot it;2 days ago, I saw Nancie Johnson’s puppy and was amazed of what she had done;it encouraged me, I took it out of it’s shade and went on until the end;there I used French ultramarine , instead.

The title referred to an Iroquois hair, –at a certain moment it should have it-but now it seems quite classical!

Orange

oil on canvas board 5"x7"

It was for Studio Atelier last challenge;I wanted to avoid the details,for giving a kind of surrealistic appearance;well, it’s a beginning!

Crème au citron

This painting was done for Rookie Painter September challenge.When I posted it, it gave me the idea of making a crème au citron with a meringue topping, it’s very fresh and light.

oil on wood 5X8

These are the ingredients:

-milk(2 cups)
-eggs (2)
-sugar(4 soup spoons)
-flour(4 soup spoons)
-lemons(2)
Bon appétit!

-Beat 2 egg yolks with sugar until light and pale to form a ruban.Add flour, pour gradually the boiling milk

over mixture.
2-Put the pan on the stove, stirring constantly, until the formation of small bubbles and a light cream.
3-Add the juice of 2 lemons to the cream, put in 4 ramekins and leave to cool, then refrigerate for 2 hours.
4-Beat the egg whites until stiff, add sugar vanillé on meringue.Spread over the ramekins.Put 8mn oven to 200 ° c, then brown under the grill.
It may take a few cookie crumbs in the bottom, it will be crisp.