👁️ 👁️ WELL BEAUTIES, AS YOU ALREADY KNOW, THIS FAMOUS ARTIST WAS ABLE TO TRANSFORM ANY HUMBLE OBJECT IN SOMETHING UNIQUE, MYSTERIOUS OR MYSTIC.
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🎨🍴 WELL DEARS, TODAY WE’VE GOT A COLORFUL SALAD LIKE AN EDIBLE PALETTE.
I know we are in the depths of Winter and the temperature here today didn’t get much higher than freezing…But I made a salad for dinner. I guess it’s not what you imagine eating on a cold winter’s day but it was a tasty enjoyable meal.
I wanted to have a fish meal this week and so my husband bought a packet of smoked mackerel in the weekly food shop. I decided I would serve it alongside a salad.
I made a couscous with peas and sweetcorn in and flavoured it with red pesto. This went in the centre of the plate.
For the salad, I chopped up lettuce, cucumber, red pepper and tomatoes and added these around the couscous. The salad was then topped with cubes of cheese, wedges of boiled egg and slices of mango and apple.
I then placed the pieces of mackerel on top of the…
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🍇🍑🍊🍒🥭 SO TRUE DEAR SISTERS, ART BY KATHLEEN MAKES JEWELS WITH THE MOLD OF THE FRUIT. Something more about Kathleen: https://www.galeriemagazine.com/kathleen-ryan/
Artist Kathleen Ryan creates a conversation between the beautiful and the grotesque in her oversized sculptures of mold-covered fruit.Ryan turns blight to beauty, using precious and semi-precious stones like malachite, garnet, opal, tiger’s eye, and smoky quartz to form a design of common rot on beautiful, ripe fruit.
Her larger-than-life foam bases are modeled on ripe fruits such as lemons and cherries.She uses variously-sized faceted stones; stones cut into spheres, cubes, and tetrahedrons; stones carved into shapes, for example, blossoms; as well as raw rocks and seashells.Ryan is redefining the interpretation of rotting fruit — bruised, green and white mold, even a gathering of fruit flies become sparkling masterpieces as beauty turns into ugly and back.Her “Bad Fruit” sculptures are a representation of the innate beauty and life of decay.“The sculptures are beautiful and pleasurable, but there’s an ugliness and unease that comes with them,”…
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🐟 HI SUGARS, BEHIND THIS BEAUTIFUL DRAWING THERE IS A NICE STORY TOLD BY THE SWEET LITTLE GIRL OF TRICYCLE.
For a long time in the 1970’s I had either no money or very little money. In the early part of that decade we received “commodity foods,” basically surplus goods packaged by the government in generic black and white cans and boxes. It included dried eggs, canned tomatoes and a block of what Keb Mo the singer refers to as “government cheese.” His song is the only good thing about that block of plastic-like cheese.
But in the mid-1970’s the government found another way to support agriculture by issuing food stamps (they came through the Department of Agriculture.)These little coupons could be exchanged for food while gaining one the critical stares of customers using cash. Fortunately we ate very low on the hog already, so those noisy people could find nothing to complain about. (Steak? Cola? Potato Chips? How dare they?”) No, my basket was filled with ingredients…
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🦐🖍️SO TRUE, LOVELIES. SOME SKETCHERS COULD ADMITE BEING FANS OF SHRIMP RECIPES.
A local country club has a salad on their menu that I have ordered more than anything else on their menu…it’s just so good! Mixed greens combine with crispy coconut shrimp, fresh strawberries & mandarin oranges along with heart-healthy walnuts and a raspberry vinaigrette drizzled on top makes every bite so delicious. We no longer belong to the club but I still make it at home – and it’s even better…
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🍽️ SO TRUE DEARS, SMOKED SALMON WITH MELON IS AN AMAZING MERGER. VERY EASY TO PREPARE. DON’T MISS THE CHIVE LEAVES.
Ottimo antipasto delle feste dal sapore particolare, ma prepariamolo ogni qualvolta che ne avremo voglia, veloce da realizzare con ingredianti che troviamo sul mercato tutto l’anno.
1 melone giallo
200 gr di salmone affumicato
pepe rosa q.b.
pepe nero q.b.
erba cipollina per decorare
Prepariamo questo goloso antipasto ponendo in ogni piatto individuale due fette di melone dopo averlo pulito e tagliato a fette, adagiamo accanto qualche fettina di salmone, una spolverata di pepe nero e decoriamo con l’erba cipollina e il pepe rosa.
🖍️🥮 WELL DEARS, SKETCHING IS AN AMAZING PRACTISE AND IF AFTER THIS, WE CAN BAKING SOMETHING, THEN IT IS PERFECT.
This life model likes to hold an unusual pose and this one was great, but an upside down face is really hard to draw. And the foreshortening was wicked. I used Daler Rowney artist’s pastels onto a heavy textured vintage paper, size about A1 – quite big. There was a spotlight on over our model which gave some radical shadows which reminded me of Toulouse-Lautrec’s drawings and paintings at The Folies Bergere so I used quite a harsh purple and green palette. This was a couple of weeks ago at the Swansea Print Workshop weekly life drawing session.
And today I did some baking. Young nephew called over so I had an excuse. Jam tarts (home made jam natch), apricot tart and chorizo / butter bean / cheese pasties. Not much left now 😀
🍋🐟🍋 WELL LOVELIES, I ADORE THE COMPOSITION OF THIS COLORFUL DISH AND I GUESS IT WILL BE DELICIOUS TOO.
If you are looking for a fresh and light entree, this Lemon Baked Cod with Cucumber and Plum Salsa is perfect! The salsa is delicious over fish, and with just a few ingredients.
Lemon Baked Cod with Cucumber Plum Salsa
I am trying to eat seafood twice a week, and I like creative ways to enjoy it. Cod is a good source of B-12, selenium, phosphorus, protein, choline, Omega 3 and more. A fruit and vegetable salsa on top of the baked cod with the tang of a splash of white balsamic makes this the perfect spring dish, and also fantastic for the waistline, being a source of lean protein, while still being very satisfying! Gotta go try on my swimsuits soon. Does anyone else dread shopping for those? I love the quote, “Unlike Swimsuits, Flip Flops Fit Year after Year!” 🙂
Lemon Baked Cod with Cucumber Plum Salsa
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