Tag Archives: maen

Squinting

21 Dec

Mountain 10

I carried on working on last Friday’s fake painting, a landscape by Cezanne. The strident orange needed to be knocked back a bit, which I did with a very thin wash of watered down titanium white (Liquitex Heavy Body acrylic). But then I lost the lowlights so I had a good squint at the original and put the darkest tones back in with a translucent Van Dyke Red, which is really a rich russet brown. I think I’ve got the light/dark balance about right now, so next I’ll go over the dark red with a translucent green to get a dark tone that is nearer to the original.

I did some baking too, bola do caco – Madeiran sweet potato bread, cooked on a maen (griddle). It was gorgeous. Definitely one to do again.

bola do caco

 

 

 

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.

Inspired by drawings of the taxidermy collection at Swansea Museum. I have given these antique artefacts 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.

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

Let’s Get Ready To Crumble…..

24 Sep

tinkers cakes

 

I do a lot of cooking, especially baking, but I rarely draw food. I made a crumble today with raspberries from our allotment, some Bramley cooking apples from a friend and some wild blackberries. It was lush! The drawing is an old one, of some Tinker’s Cakes I made on a traditional Maen or Bakestone. They’re like Welsh Cakes but made with grated apple instead of dried fruit.

 

 

For crumble, I toss the raw fruit in a mixture of sugar and ground arrowroot before topping it with the crumble mix. The arrowroot turns the liquid into a nice sauce while it’s cooking and stops it becoming soggy.

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