I started a short course on mixed media and photo-transfer this week, having no real background in painting or mixed media beyond the little dabble with artists’ books. It took me back to school days, scrabbling round at the last minute to get the required list of kit together and packing up the bag with pinny, paint and sundry stuff.
It was an interesting introduction and we produced some practice pieces using acrylic paints on gelli plates and managed a couple of photo transfers too, so a productive session. For someone who took to photography as a surer means of achieving the images I visualise than relying on my limited painting skills, it was a bit daunting, but thoroughly enjoyable.
Next step is to plan the larger piece to produce over the next few weeks and identify my photos for inclusion. The main problem as ever is my indecision – the session stimulated so many ideas I can’t settle on one! At the moment I’m tossing up between using old family photos as a tie-in with the genealogy or to go with a theme from my own images.
Here are the first two attempts at phototransfer (using tutor-supplied photos). I have learned the hard way that it’s a good idea to leave more light areas! Whatever their limitations, it’s a delight to me to have created them and to be learning new skills. Thank you to Malvern Hills College and tutor Ivan!
It’s been a while since I did anything vaguely foodie, partly as I’ve been on an awkward exclusion diet (low FODMAP) for a while. All bets were off in Lisbon last week though! I am now back on the wagon prior to a complex reintroduction phase!
Tonight was seafood treats night, with crab bites for starters – an improvised job to suit both my restrictions and Stew’s tastes.
A Little Gem lettuce heart forms the bases, though I’d also be tempted to try chicory/endive for a bitter contrast to the sweet crab. Wash, separate and season the lettuce or endive lightly.
Take about a third of a green pepper, the green of a couple of spring onions (scallions), a small handful of coriander leaves, a pickled gherkin and about 8 capers and chop finely, then combine with a couple of tablespoons of low-fat mayo and about the same of (lactose-free for low-FODMAP) yoghurt – but alter amount and proportions to suit. A dash of salt and pepper and the juice of up to half a lime complete the dressing. You could also add a touch of fresh chilli or dried flakes for a livelier zing, but don’t overpower the crab.
Spoon the dressing into the leaves and top off with fresh dressed crab (or tinned would work too).
With a little bread on the side and less generous portions you could serve 4 with this: we were in post-holiday and computer-disaster depression, so troughed the lot!
It is an ever-recurring pleasure
to relive vicariously the discoveries,
joys and little triumphs
of early childhood,
whenever I see
their glow shining
in Ava’s eyes.
A tad optimistic, perhaps, as I’m sure winter has more to surprise us with, but spring has been advancing of late.
A few phone snaps from a couple of meanders in the last few days, at Worcester Woods and my usual haunt at Lower Smite Farm…
It was such a fine day I decided to walk…
The granary and snowdrops
An early bee
A wayside stop last summer in rural France (in the Brenne). The tree circle looked like an Entmoot…
…a mobile phone and Snapseed.