Sunday, May 24, 2015

Watercolour Classes Again

A few weeks ago I started a new watercolour class at the Ottawa School of Art.   They are so different than the last class, less structured, more shoot from the hip and I have noticed that already my colours are a bit richer and more vibrant.  The first class I went to, we did poppies - which I am still not really happy with and then white flowers which are really hard!


finished class study - no reference



 


We painted daisies in class then moved onto apple blossoms which I muddied up quite a bit.  So I did another at home.  This Sunday we are working on birds and animals.  I can't wait to see what I end up with!


Daisies done in class

Apple Blossom done at home from friends reference photo.

 

Thursday, March 26, 2015

Zymurgy

Recently we drove to Barrie to see my Mum and decided the best way to make the journey less stressful, was to stop halfway, staying the night in Peterborough.  We could head out first thing, with only a two hour drive which would leave lots of time to visit.  This was also a fantastic opportunity to introduce The Mister to the Peterborough Farmers Market, where my cousin took me in autumn and I had the best bagels!  They have a great winter market that reminds me of the Halifax Farmers Market, which I miss tremendously.
We grabbed coffee - the Bagel guy was not there - just as well, we got The Best Apple Fritters Ever and we stopped briefly to try some lamb broth.  The gentleman with the broth also had an array of jarred fermented items.  Fermentation is one of those (to me) scary words.  When done right, fermented food is so good for you - think yogurt or miso.  But just thinking about 'bacteria' and food is enough to lose the appetite.  It just goes to show how much we have lost our way with cooking from scratch and knowing our food.  I picked up a jar of dilled vegetables and am now incorporating them into tasty dishes that might tempt The Mister.
No list of ingredients - just going on faith with this one!
Seemed easiest to start with a salad.  My approach to salad making is very loose, no real recipe to speak of and rarely do I bother to make a formal 'dressing'.   Often this results in a rather large salad, but I feel as long as the calorie dense additions are kept to a minimum, a large salad is fine to consume at one sitting!  This style of salad lends itself to whatever you have on hand.

big handful torn, washed Romaine
1shredded carrot
small amount thinly sliced cabbage
half a dozen kalamata olives
tablespoon chopped walnuts
big spoonful of fermented veg, chopped
heaping tablespoon light feta
splash of olive oil and red wine vinegar
grinding of salt and pepper
Toss together and top with some sliced chicken or other protein for a meal in a bowl.  Here I used some chicken cooked with Emeril's Essence  that we made last night and is super delicious!

Hard to even see the fermented bits, but it contributed great flavour!
I hope that you will consider some different ingredients the next time you are making a salad and if you see someone making these fermented products at your local Farmers Market, buy some!  It's not only a great way to get some healthy probiotics into your diet, but a way to eat local veggies when locally nothing is growing in the snow! 
Next?  maybe a pilaf with lemon or an orzo salad to showcase the great dill flavour.

Sunday, February 15, 2015

Yellow is not my favourite colour.

It must seem it some days as most of my photos from the Experimental Farm here in Ottawa are of this one yellow barn!


You can see the Canada Post buildings way, way in the background.  The corn is high and dry as this was taken in the fall.  It was actually a blustery day, with storm clouds rolling over, threatening to rain and then gone.  It will be interesting to go back in the spring and see the same angles.  Right now, of course it would just be white everywhere and covered with snow.

In progress.  The painting just needs some details and a stormier sky.

Yellow Barn6 12"x12" acrylic

Tuesday, December 16, 2014

Cajun Chicken Mushroom Soup

Damp, dreary days like today need a good creamy soup.  I had something like this in a restaurant in Dartmouth, Nova Scotia about 6 or so years ago.   I remembered it yesterday and decided to try and recreate it for tonight.
I like that blended mushrooms give the soup a velvety feel without the need for any cheese.  I think that a thick version of this would be great for a baked chicken dish as well.


 
 
Try this for a spicy, earthy, and filling soup.

Cajun Chicken Mushroom Soup - serves 2

1 litre of chicken stock, warm
6 ounces mushroom, chopped
1 carrot, chopped
1/2 onion, chopped
1 clove garlic, minced
1/2 tomato, diced
1 cooked chicken breast, shredded.
2 tbsp. butter
2 tbsp. olive oil
1/4 cup flour
1/4 milk or cream
1 tbsp. Cajun seasoning*
salt and pepper

Melt butter an olive oil together in a medium saucepan.  Saute onions and garlic until onions are translucent.  Add flour and cook two minutes, but do not brown.  Slowly add stock while whisking to prevent lumps - if you like your soup thicker, you may not need all the stock.  Add carrot, mushrooms and Cajun seasoning.  Simmer, covered on low until carrot is tender, 10 minutes.  Puree half or all the soup until smooth.  Pour back in to saucepan add chicken, tomato, milk/cream and cook over medium low heat.  Season with salt and pepper.  Garnish with cilantro or green onions.

* different blends are spicier than others - go easy on the seasoning if you are not sure how hot it will be.  You can always add a bit more if you want to turn up the heat.  I made a blend that I found on Allrecipes, but you could use any commercial blend you prefer.


finished with a drizzle of flavoured olive oil



Friday, October 10, 2014

Pie Pumpkins. A painting that needs help

I am not happy with this painting.  I might try and rescue it with some pen work, but first I think a redo may be in order.  They say practice make perfect right?  I really liked the display of pie pumpkins at the store I work at last week, so I took a picture to work from at home.  I am a sucker for anything autumnal and also afraid to put bright cadmium red straight onto the page.   So this is a good image to play with....just have to work on getting them to seem weighted.  I don't believe these are heavy objects sitting on each other in this piece.  Deeper shadows for sure.

Farm Boy Pie Pumpkins.  Watercolour  8"x11"

Tuesday, October 07, 2014

Red Barn in the City - Experimental Farm, Ottawa

Watercolour study.  The Experimental Farm is a large working farm right in the middle of Ottawa.  I believe Agriculture Canada uses it to test strains of corn and other grains.  They also have fantastic resources for folks to go and see the farm animals.  Kids can learn about sheep shearing and dairy production - I once took a workshop on canning.  It is such a unique spot.  Here is a link that gives more detail Agriculture and Agri-Food Canada

Urban Red Barn.  8" x 11" Waterolour



Friday, October 03, 2014


I spent some time this morning working on clouds.  I can see how you could work on these forever.


 
these are fairly small 4x6 and 5x7