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Its been a busy week, but I don't have a lot of actual art to show for it. Some weeks are like that - lots of other types of businessy chores to do. Still continuing to work on the digital painting samples. The chicken teriyaki above was a good lesson in painting "cooked meat", which can look really dull if you paint it the exact color it actually is. You have to really brighten up meat - raw or cooked - to make it look palatable. I'm still working on staying loose and painterly and intuitive, rather than slow and render-y and analytical like my other work. This bowl was black, but I made it dark plum instead, which I thought was much more interesting.


And speaking of plum colored things, I picked up my newly framed "Pulling Up Roots" piece for the UArt show, and am really happy with how it turned out. The frame has a plum tone to it, which is difficult to see well here, but it really looks good with the art. This picture was taken in the store (making use of one of their easels), which is why it has reflections of big ceiling light fixtures in it! So this is now on its way to San Jose for the show.




And as always, the cats have to have their moment. I'm not sure what I said to Phyllo to make him bury his head this way. He seems to be just a bit overwhelmed. Or plum tuckered out. (had to get 'plum' in there somehow) Maybe I should get him a fainting couch.



And Willow is my new best helper at the computer. Notice he's laying where the keyboard is supposed to be. Rather than move him, I move the keyboard. I know. You can say it.
CrAzY.



Mad Men starts up again Sunday night, yay!

 

          

Summer is grillin' time! To those of the gentler persuasion, that means, Yay! we don't have to cook! 

 Somehow there's just something positively hot and neanderthal about a man wielding giant tongs or a hefty spatula. Let's face it. Only a man can slap down a side of beef with finesse. Yeah. Burn those burgers. Crisp those ribs. Arrr!

Though we love the occasional red meat here at alphabet soup, we tend more towards chicken and fish. Here is a simple marinade for chicken -- perfect for a balmy Saturday night, delicious with brown rice, some grilled veggies (onions, mushrooms, bell peppers, asparagus), and fresh kimchee. 

And now, let's hear it for all the hunky He-Man Grill Kings of the world!

Booyah!

CHICKEN TERIYAKI
(serves 4)



2 lbs. boneless, skinless chicken thighs (rinse and pat dry)

Marinade:

1/2 cup soy sauce (I use Kikkoman)
1/2 cup brown sugar
2 T sherry
1-2 T minced garlic
1-2 T freshly grated ginger root

Marinate chicken several hours or overnight in ziploc bag. Rotate occasionally.

Grill approximately 15 minutes or until done.

TIP:  Compliment the griller effusively for repeat performance tomorrow night.