Who Gives A Fig!

Another idea…hopefully I can follow it through. This fig is part of our first fruit from our still small fig tree. We picked about ten and they were luscious…this being the absolutely first time I have ever eaten fresh figs. Anyway, I had to photograph one of them and then I had to do a photoshop number on it.

Very pleased with the resulting image. Actually, after looking at it some more, I'm not so sure I do like it - I don't think the grey background sits well with the luscious looking figs. Might have to tweak it some more.

Next I am going to draw and paint it. Then I am going to depict it using textiles. That's the plan...

This was the original image.

Where did January go?

As far as bloggin’ goes, I will pretend that the month of January didn’t happen.

Now, for February. I am back at school after having a wondrous 2008 not having to work. This year I am attempting to impart some visual art knowledge to Years 2, 5, 8, 9 and 10. I am working part time – 2 1/2 days per week, which gives me some time for creating.

Yesterday, I created some sauces:

Left to right – MAYONNAISE, GREAT (THAI) SALAD DRESSING AND DILL AND MUSTARD CREAM.

All three keep for weeks in the refrigerator. The Great Salad dressing is freakin’ amazing on a tossed salad – truly transforms it, and the cream is soooo nice with fish. The mayonnaise – well, homemade mayonnaise with eggs from the chooks, is always heaps better than the bought stuff.

GREAT SALAD DRESSING

80gm unsalted roasted peanuts or 1/3 cup peanut butter

½ cup lemon juice

3 tablespoons vinegar

4 cloves garlic

3 tablespoons chopped coriander, including root

3 tablespoons sugar

1 tablespoon fish sauce

1 dessertspoon sambal oelek

3 tablespoons water or more...

Blend all ingredients in a food processor or blender, using water to achieve the consistency you prefer. Add more water if you like a thinner dressing.

DILL AND MUSTARD CREAM

Anchovy fillet, drained and chopped 1

Garlic clove, crushed 1

Dijon mustard 1 tablespoon

White wine vinegar 2 tablespoons

Egg yolk 1

Olive oil 1 cup, I now use rice bran oil due to having to lower my cholesterol levels.

Cream ¼ cup

Lemon juice 2 tablespoons

Fresh dill, chopped ¼ cup

Water 1 tablespoon, approximately

Blend or process anchovy, garlic, mustard, vinegar and egg yolk until smooth. Add oil in a thin stream while motor is operating, process until thick. Add cream, process until just combined. Transfer mixture to bowl, stir in juice and dill and enough water to give desired consistency.