Tag Archives: home cooking

Lockdown 2.0: Still Faking And Baking

24 Oct

mountain 5

Wales is in hard lockdown again, like we were in March, we’re going to be more or less housebound for the next two weeks. So plenty of time to fill up. Today I did another session with the Cheese and Wine Painting Club over on Facebook, learning how to copy a painting, this week we did a Bob Ross. I love old Bob. I can’t say I’m that keen on his work, but he had great technical skill and he was a wonderful broadcaster. I could watch him all day. I haven’t finished yet – the trees on the right look a bit post-apocalyptic and need some foliage. I also need to put in a few happy little bushes and some more reflections. Maybe another hour or so.

As well as faking, I also did some baking – an upside down mango elderflower drizzle cake – mixing up my genres there. Tasted very nice though, especially warm with cream. Next week’s painting session, hosted by the very talented and entertaining Ed Sumner, is Monet’s “The Magpie”.

mango and elderflower

 

 

 

A Chance To Own One Of My Artworks

I have some small screenprints for sale, inspired by my drawings of the taxidermy collection at Swansea Museum. I have given these antique artifacts a modern twist by combining them with images of rubbish – old fruit nets, bubble wrap and plastic – highlighting the problem of human pollution and how it affects wildlife.

To buy my work on the Swansea Print Workshop site please click the image to the left and to see the complete image.

In this one, I combined snippets of a bird and discarded plastic with the image of a bug, part of the Museum’s fascinating vintage collection.

20 percent of the cost of each screenprint sold goes to support Swansea Print Workshop, which receives no public funding.

 

Baps, Blocks And Book

20 Jun

grow group

Had a bit of a spurt with block cutting today, I carved until my shoulder started hurting. As I age I am more and more aware of the physicality of making art and the need to keep healthy and exercise, especially my arms, hands, shoulders, neck and back. Well that’s most of me I guess 😀

baps

I did some more baking, bread dough, and made half a dozen baps and a pizza, which was a damn fine pizza even if I say so myself. It’s not really practical to go to the shop every day for bread and I’m getting right into making my own from scratch – whoever invented instant yeast deserves a medal.

Colour

And I read and made notes from one of my favourite books by Victoria Finlay, “Colour, Travels Through The Paintbox”. Husb and I are going to start a podcast, an arty one, but also one that’s not highbrow and this is what I’m hoping to base the first few on. We’re planning to go live with it sometime in the next week …. I’ll let you know 😀

 

 

Warm Buttered Plums: The Recipe

29 Apr

plums 3

You can download the recipe and print it out, it’s a jpeg. It’s delicious, even if I say so myself. I’ve given gluten-free, dairy-free and vegan alternatives.

oaty plums

Tecchie stuff

I took the photos with the camera on my phone, put them into Instagram, then reduced the size in Adobe Photoshop. I used Comic Life for the layout (I LOVE Comic Life) and exported it as a jpeg. If you right click on the image, you should be able to save it to your My Pictures folder and then you should be able to print it out.

If you don’t have an ovenproof frying pan, try a tarte tatin tin or a heavy pie dish that you can use on top of a stove.

Lino, Love Hearts And Leftovers Pie

27 Apr

six and seven a

More little grey lino blocks cut and lettered, in reverse, ready for carving and ….

fabric ink 1a

I had a delivery from Handprinted Co, a tube of Speedball fabric block printing ink. These little blocks will be printed onto home made face masks. The first one I did a couple of weeks back was printed in Caligo Safe Wash, which is great on paper but didn’t work so well on fabric. And the lovely people from Handprinted put in a little tube of Love Hearts too.

leftovers pie 2

Then I made Leftovers Pie, what was left of yesterday’s roast chicken dinner in pastry. Easy and it tasted lovely. Enough for tomorrow as well.

 

 

 

Cheesey Baconey Comfort Food

29 Mar

bacon bread 1

More pandemic cooking today – comfort food to the max! Here’s a yeast free Cheese and Bacon Bread recipe by Gwynn Galvin on the Swirls of Flavor website  that my mate June sent me on Facebook. It’s an American recipe which gave me a chance to use my fancy schmancy set of Joseph Joseph measuring cups.

First, preheat your oven to 180C, 350F or gas mark 4 and grease 1 large or two smaller loaf tins with vegetable oil. Snip the rind off three rashers of streaky bacon and cut them into small strips. Fry them until crispy. Put 2.5 cups of plain flour into a mixing bowl and add 1 tablespoon of sugar.

Add 4 teaspoons of baking powder and a cup of grated strong cheddar. Meanwhile melt 4 tablespoons of butter.

It’s wild garlic season and although the original recipe calls for 1/2 teaspoon of garlic granules, I substituted this with half a cup of snipped wild garlic leaves and added these to the dry ingredients and mixed them in with my hands. Beat one large egg and measure out a cup of milk.

Pour all the wet ingredients into the mixing bowl – that’s the melted butter, milk and beaten egg and mix them in gently with a large metal spoon. Don’t overmix as this will make the bread denser. Put the mix into the loaf tin/s and sprinkle some more grated cheese on top. Bake for about 45 minutes for a large loaf or 35-ish for the two smaller ones. They should be golden brown and if you stick a metal skewer into the centre it should come out clean. Leave them in the tins for about 5 minutes then remove them and cool them on a metal rack – the one from your grill pan will do.

bacon bread 4

I served the bread still warm in thick slices with home-made root vegetable soup. It is LUSH!

You can find the original recipe here

 

 

 

 

 

Rhubarb!

2 Mar

17-rhubarb

I picked the first rhubarb of the season yesterday. It’s the earliest I’ve ever picked it, it’s out in the open garden, I don’t force my rhubarb to bring it on early. I guess it’s the relatively warm and wet winter we’ve had.

rhubarb

I did a drawing eight years ago just as the rhubarb was starting to come through the ground – it’s almost three weeks later than the thick robust stems I picked over the weekend.

rhubarb-crumble

 

Then I made a crumble. Husb had it with lashings of custard. I don’t eat rhubarb. It has it’s original ancient medicinal effect on me – a laxative!

The Cook In

31 Jan

cats

Such a busy day, I only had time for a few quick kitty scribbles this evening as Sparta Puss dozed at my feet. After shopping this morning at the excellent Uplands Market, Husb and I did a massive cook-in, making split pea and ham soup, tomato and vegetable soup, spelt and seeded bread, Seville orange and brandy marmalade and Cawl (a traditional Welsh lamb and vegetable stew). We made huge quantities to stock up the freezer and the preserves shelf in the pantry. And now I’m off to bed. Goodnight 😀

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