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oil on canvas board 5"x7" |
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Saturday, November 27, 2010
blue clogs
Friday, November 26, 2010
Reflexion
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acrylic on wood, 14"x15" |
So I installed these 2 women in my bathroom, where they are a most beautiful effect, (although I now see faults that were unknown to me at this time), against a wall rather dark gray.
It was a reproduction of a painting by Henri-Edmond Cross, a neo-impressionist 1816-1910.
Sunday, November 21, 2010
Days in Paris
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For a week, I am again in Paris, after over 35 years-of work- spent here. I am going to definitively draw a line on this past, selling my apartment-which it’s not on the picture;here is the Boulevard Malesherbes, in the 17th district;in the afternoon, we went there to a concert at the Salle Cortot ,with the pianist D. FRanc Nohain, who played Shumann & Chopin;
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Yesterday, we went to the salle Gaveau,
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rue de Miromesnil, to attend Shani Deluka
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But this has nothing to do with the painting...
Thursday, November 18, 2010
Pomegranate
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oil on canvas paper 8"x10" |
Apples
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oil on linen 10"x14" |
I chose to crop the original picture, keeping those 2 apples, because the other ones didn’t look exactly as apples( for me) , and it was hard enough to have only those 2!
Sunday, November 7, 2010
ORANGE SLUSH
Ingredients,for 4 people :
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oil on canvasboard 5"x7" |
This painting was done for Rookie Painter challenge;from the beginning, I didn't like the short foot's glass ,and I had to struggle with it. On the another hand, I enjoyed painting the spoon, even if it was hard to find the right depth .I add a recipe which fits with the painting, for a light dessert, for hot days!
Ingredients,for 4 people :
40 cl of orange juice ( 3 oranges)
70 g of powdered sugar
15 cl of water
2 teaspoons syrup grenadine (or sugar syrup)
Preparation: Using a vegetable peelers, remove the skin of an orange. Chop coarsely, file in a small saucepan and cover with water. Bring to the boil. Rinse under cold water. Drain again.
Combine the sugar, water and orange zest in a small saucepan. Bring to the boil 1 minute. Cool cover. Strain through a fine strainer syrup.
Squeeze oranges. Retrieve the juice and mix with the syrup. Pour into a dish of 1 cm of thickness approximately, put it in the freezer for 1 hour.
Add 1 teaspoon of syrup grenadine . Stir with a fork to break the slush before it becomes ice (woo!is it correct?hard to translate...). Put in the freezer.
After 30 minutes, complete with the second spoon coffee grenadine (or sugar syrup).
Still stir with a fork.
Put in the freezer for 1 hour.
The slush is ready.
Bon appétit!
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