Gray Skies, Carrots, and Lemons

Gray Skies, Carrots, and Lemons

It’s a dark and stormy day in Portland today. Surprising, huh?  I have to tell you, Oregon in February and March can be pretty grueling for this Southern Californian. While these winter days are cozy in my studio, I'm getting ready for some sunshine.

Here's a little bright spot. February is the month of CARROTS, according to my 2017 Vegetable Calendar, at least. 

Carrot
12"x 12"

oil on 1" cradled panel

$285

Click here to purchase

Thanks so much to everyone who contributed recipes and purchased a 2017 calendar. I’m pleased to announce I sold out—and am starting to plan the 2018 edition. More to come on that soon!

In the meantime, I’d love to share this month’s recipe and story with you. 

The recipe comes from my friend Pamela Dussault’s cookbook. It’s a collection of all the recipes she’s created in her catering business, Almatierra Catering. When a big group of us gathered on the beach for a February retreat year after year, Pamela always made our meals. As we bustled in from cold sunset walks, we’d find the table set with bright tablecloth, glowing candles, fresh cedar boughs. Pamela pulled fresh, golden loaves of bread from the oven and hurried them to the table with potholders on her hands. She’d glance to make sure everything was there—and then play guitar nearby as we ate. Her artful soul showed in everything she made—whether art, music or food. Warm, nourishing stews, curries, soups. But, oh, the nights when she brought out this salad. So simple, so complex. The bite of vinegar; the sweet, crunchy carrot; salty seaweed; woody sesame… Whenever I make it, I can taste love. 

- Madeleine Eno, www.inthewriteplace

Carrot Hijiki Salad

6-8 large carrots, grated

¼ cup hijiki, soaked (Find hijiki, a sea veggie, in health food or Asian food stores)

Dressing

1 T. rice vinegar

2 tsp. toasted sesame oil

1 ½ tsp. sugar

1 tsp. tamari or soy sauce

½ tsp. crushed garlic

1 T hot Thai garlic sauce

1 T toasted sesame seeds

Soak hijiki in hot water until soft or bring to a boil and remove from heat. Let set until cool.

Combine dressing ingredients. Pour over veggies and sprinkle with sesame seeds. 

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ANNIE’S MINI-PAINTING LESSON:

Conquering fear of the “blank panel”

Today, I want to use a current commission I’m working on to teach you a fear-conquering trick. This is a big panel, measuring 70 x 40 inches. It’s a commissioned painting – a fun one—of three big lemons that I'm painting for client’s large dining room.

I’m using water-soluble oil paint and a cradled panel. Now, it can be intimidating to start in on such a big project, so here’s what I did to make the process a little easier. 

First, I made a grid on the panel.

Then I projected the lemons onto the panel. That way I could make a decision about where to place them. 

Next, I sprayed water on the panel, then proceeded with a very watered-down version of the color.  I then painted my shapes with a two-inch brush.

I found this Speedy-Carve by Speedball, and use it to spread my paint around. 

This pink eraser-like material is designed for block printing, but I love it for painting. It's pliable and moveable, and I can easily move it around the shapes.

With paper towels, I then removed some of the paint, especially on the lemons. That way I can quickly get a basic value study for the work. 

The Speedy-Carve presents some lovely, interesting shapes that I can work with as I continue. 

Working this way is not so intimidating as just diving in and painting on a blank panel. 

Stay tuned for more lessons as I work on this project!

Listening to while I paint:

Audiobook:  

Podcasts: 

Building a Story Brand, hosted by Donald Miller

American's Test Kitchen, hosted by Bridget Lancaster

Online Marketing Made Easy, hosted by Amy Porterfield

Beyond the To-Do List, hosted by Erik Fisher

Artists Helping Artists, hosted by Leslie Saeta

Social Media Examiner, hosted by Michael Stelzner

Splendid Table, hosted by Lynne Rossetto Kasper

Online Marketing Made Easy, hosted by Amy Porterfield

Pack Your Mics, Top Chef 

Music: 

My iPod

Pandora - Music makes a difference on these dreary days! Spending time alone, I need upbeat, happy songs, like "Thanksgiving Radio", "Bing Crosby Radio", "Maroon 5 Radio", "Stevie Wonder Radio"...

Annie

Brussel sprouts, a recipe for you, and a new commission

January is nearly over—and it’s been a blur! Since all the wild weather we had in Portland at the beginning of the month, a brand-new commission and the start of a new class at the Village Arts Gallery have been keeping me busy.

   

Thanks to each one of who purchased my 2017 Vegetable Calendar. I want to share the January painting and story for those of you who don’t have it. I chose beautiful Brussels sprouts for the featured vegetable and my niece contributed a recipe, along with this fun memory.

Brussel Sprouts

$285.00

12"x12" oil on 1" cradled board

To purchase, click here.

Ah, Thanksgiving! Food as far as my eyes could see. Turkey, gravy, mashed potatoes, and, oh, the pies! The only hiccup was that I still had to eat my vegetables. At the Thanksgiving table in 1986, I discovered my dislike of Brussels sprouts. I remember getting caught passing off my sprouts to my uncle. Fast forward 25 years and I find myself invited to a friend's house for dinner. Lo and behold, Brussels sprouts are on the menu. With a glass of wine to soften the blow, I take my helping like a grown-up. Much to my surprise, I actually like them! It was merely the way they were prepared I didn't care for. 

Broil them with a little olive oil, salt, and pepper, and I'm there! You don't even have to promise me pie anymore.

—Heather Hamann

Yummy Brussels Sprouts

Preheat oven to 400 degrees.

Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large re-sealable plastic bag. Seal tightly, and shake to coat.  

Line a large 1-inch rimmed baking sheet with foil.

Roast in the preheated oven for 30 to 45 minutes, shaking the pan every 5 to 7 minutes for even browning.

That "uncle" was my husband, Lad. :) And this is a tasty way to prepare yours sprouts so even your picky eaters will like them.

Here are 16 Best Brussel Sprouts Recipes from Pure Wow! 

Here's the picture of my still life of my Brussel sprouts painting.

A brand-new commission....

70 x 40-inch panel...IT'S HUGE!!! I will have to use two easels to support it. I can't wait to get started. :)

Listening to while I paint:

Audiobook:  

Men Of Iron, by Howard Pyle, narrated by Robert Whitfield. I read this book when I was about 12. It was a favorite of mine. :)

Podcasts: 

Building a Story Brand, hosted by Donald Miller

American's Test Kitchen, hosted by Christopher Kimball

Online Marketing Made Easy, hosted by Amy Porterfield

Beyond the To-Do List, hosted by Erik Fisher

Artists Helping Artists, hosted by Leslie Saeta
Social Media Examiner, hosted by Michael Stelzner

Splendid Table, hosted by Lynne Rossetto Kasper
Music: 

My iPod

Pandora

I found a new station on Pandora that plays Louis Armstrong (Satchmo), Frank Sinatra, Tony Bennett, Michael Bublé, and more - "Thanksgiving Day".