Tag Archives: #foodies

Peace And Pies

1 Mar

laurel museum

Husb and I have had a busy couple of months so we took ourselves off to the Lake District for a few days to stay with some of our favourite people and have a rest. I didn’t do any art at all! We were staying somewhere with very poor Internet and mobile access as well so we were really cut off. We just chilled out and had fun with no work to do, lots of peace and quiet. We’re both crazy about Laurel and Hardy and we went to their museum in Ulverston, Stan’s birth place. It’s lovely, one of those old fashioned, personal museums that has been obviously painstakingly put together by a real enthusiast. If you’re ever passing that way, treat yourself to a visit. It’s a town with great pies , proper old-fashioned pies with a pastry bottom as well as a lid, from Irvings Butchers. The cheese pies are good too, if you’re not a meat eater.

That Goldilocks Moment

20 Jan
Pip 1

Taking a rubbing from a woodcut with graphite block. Gives a metallic sheen.

I’ve been experimenting today. I was given some large pieces of robust tissue paper by a fellow artist and invited to do something with them and then give them back to her for her installation. I decided to cover them with rubbings made from a very large woodcut I have been working on. It isn’t finished yet so I don’t have any prints but the rubbings picked up the developed parts nicely.

Pip compare

I tried out a few different drawing materials to start with. First, carbon, compressed charcoal and Bideford Black (looked good but too smudgy). Secondly, Chinese charcoal (too hard, ripped the paper). And finally, Graphite block (perfect, didn’t rip, didn’t smudge, nice metallic sheen). Bit like Goldilocks and the porage.

There are differing opinions on how to spell porage, which is the spelling I always use but many use porridge and, rarely, parritch. I love the stuff, made nice and thin (Husb contemptuously calls it gruel – he likes it thick enough to stand your spoon in) and I put a knob of butter in mine, I’m not fond of sugar. When I was in Pakistan I had porage made from cracked wheat rather than oats, nice but very different.

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