Would you like to learn how to illustrate recipes? You can! I can teach you in 4 weeks - join my online worlshop on drawing food and illustrating recipes 'Draw It Like It's Hot!'!
It's $69 and starts September 21. Click here to find out more
Here are 3 reasons why you should share your art:
1. Gain confidence
If you show it to people (and do it with pride!), you will be surprised how great it is to get feedback on your art! Each time you share your art with others, you will gain more confidence about your art.
2. Inspire others
Others can feel totally inspired to try your technique or approach as well. They will most likely share with you what they made - which is very rewarding!
3. Reach out to the world
Would you like to do a show, or get a commissioned job? Don't wait for “IT” to happen. You need to take action. Share your art and brag about it too! Then people will be able to find you and appreciate your art.
Speaking of bragging...
A fantastic group of foodie-artists just finished the workshop on drawing food and illustrating recipes "Draw It Like It’s Hot!", and they made awesome art!
This link brings you to all published recipes from previous participants of Draw It Like It's Hot. I am impressed with them all. And they are mouthwatering!
I've been getting a lot of requests for the boutique workshop "Draw It Like It’s Hot!", so in September, it will run again. Seats are limited, so secure yours:
Silent-screen star ZaSu Pitts is usually remembered for her extraordinary name, her huge eyes, and her fluttering fingers, but not many know that she also put her nimble fingers to confectionery use, crafting elegant candies that were famous on Hollywood sets.Add a Comment
The amount of book title suggestions I got over the past weeks has been overwhelming, and it was so much fun to see what people came up with! Just a few examples are "From Palette to Plate", "Eat your Art Out", "Drawn to Cook", "Delicious Doodles", "The Kitchen Drawer", and many, many others.
However, there was one particular title that stood out for me, so that's the one I chose:
And the winner is... Marsha Gulick! She came up with this title, and I picked two second-place winners as well: Birgitte and Payal. They both came up with the title 'Drawn Appetit', which was my second choice.
Congrats to the winners!
And a big thank you to everyone who brainstormed with me. I loved getting all those creative and fun book title suggestions in my email inbox and through social media.
The book will be available on Amazon on May 1st! I'll keep you posted.
Other good stuff:
Now that we're in the flow of foodie-art, you can now join my online workshop on drawing food and illustrating recipes: "Draw It Like It's Hot". The 4-week workshop starts June 1st and costs $69.
Get more info and enroll by clicking here.
More great news:
"Stretching", the brand new 6-week Kourse in Sketchbook Skool has started on Friday, and this week's teacher, Jonathan Twingley kicks-off with an amazing Klass.
Don't miss it!
Click here to get more info about "Stretching" and to sign-up.
Add a Comment
|guest image by Nora, age 8|
I was going to call this a Greek chicken soup, but it’s really just Greek-inspired. I like to make it when I’m feeling a little tired of our usual chicken noodle with carrot and onion version.
This is less a recipe and more an idea for flavors.
–chopped cooked chicken (I usually poach* some breasts. Roasting bone-in is probably the most flavorful way you could go, but poaching is quick and painless)
–chicken broth (I use chicken base and water)
–pre-cooked or drained and rinsed canned white beans. I like navy beans.
Assemble and heat gently until hot. Then add:
–chopped tomatoes (I used cherry ones since they’re always available and good)
–oregano (I grow it in the back yard, but dried is also ok—-as I look at my photo I see what appears to be parsley. hmmm…well, that will work, too and is also growing in the back yard)
–juice from 1/4 to 1/2 lemon
Enjoy! For more of my cooking and eating adventures, click here.
Hoping the weather is sunny and warm wherever you are.
Things making me happy this week (besides the lovely weather): I discovered the NPR Pop Culture Happy Hour podcast. Smart people talking about tv and movies. A dream!
Speaking of dreaming, I’ve been tweeting what my imaginary personal chef would make me for lunch if she existed. If you want to dream-eat with me, find me @emilysmithpearc on Twitter.
Also, Call the Midwife is back! And, I finished a draft of my nonfiction manuscript and sent it off for comment. Wahoo!
And now, trying very hard to focus on finishing this draft of my novel. Nose to grindstone.
*Poaching is like allllmost boiling something, but don’t let it come to a boil. Cook slowly at the almost boiling point until done, and you’ll have tender chicken. Boiling will give you a rubbery mess.
See you again soon!
Procrastination. The word alone is intruiging to me. I can hardly pronounce it correctly, and still, I know very well how to do it. Procrastinating I mean, not the pronouncing.
I know nobody who doesn't procrastinate.
Nobody. I think people who claim they never procrastinate on anything, are not being honest.
I think stopping by at the procrastination station is perfectly normal and healthy. Or well, at least I tell myself. I just did a very, very good job on folding the laundry. Instead of uploading stuff for one of my upcoming online classes. In fact, this blogpost is partly procrastination.
The upside: procrastinating on one thing, sometimes leads to something good on something else that you may loath doing if that's all you need to do: doing the dishes, painting a wall, rearrange your living room interior, do grocery shopping, scrubbing the bathroom floor.... Other times it's just sort of paralyzing, and you're spending way too much time browsing through Facebook feed, Instagram art or get buried deeper and deeper into Pinterest.
Now here's the kind of 'productive procrastination' that I really like: making a drawing while putting off doing a drawing. I was working on an illustration that I promised to make for a friend. She's getting married, and we wanted to give her something personal during her bachelorette day. Once I started working on the illustrated cocktail recipe for her, it felt great to be making something personal, but before starting, it just looked like a big mountain to climb, an assignment for which I actually really didn't have any time in my schedule.
Once I planned some after-dinner drawing time, I did some doodling and sketching, but then got so intrigued by drawing orange peels.... this is what happened:
This is my weeknightified version of a Foster’s Market recipe. It’s super simple and really hits the spot when I want a tasty deli-style salad with next to no work. You could dress it up as much as you like with fresh veggie add-ins. The original recipe is lovely, though not super fast (you cook the beans yourself and make their delicious dressing from scratch, among other things). Again, this is more a list of ideas than a real recipe, but it’s not hard to eye the proportions.
Rinsed and drained canned white beans (I like navy beans)
Italian dressing—-I like the Penzey’s mix
Chopped fresh parsley
Mix beans with enough dressing to coat and enough capers and tomatoes to give it a little color. Let marinate a few hours if you have time. Add parsley. Enjoy!
Got some more feedback on my nonfiction manuscript this week. Things are finally moving forward. So excited.
Still working on the last few chapters of my young adult novel. It’s slow-going, but I do think I’m getting somewhere.
And in other news this week, I’ve been talking to 4th and 5th graders about writing an early reader (i.e. Slowpoke). Fun times! Love getting their questions.
For more food-related posts, click here. Have a great rest of your week.
Illustrated recipes has been a favorite way of creating for me now for a few years. Ever since I discovered They Draw And Cook, I realized I'm not the only crazy foodie-artist!
Doing illustrated recipes (even the ones I did quickly in my journal, to remind myself of recipes to cook) even resulted in commissioned work. This recipe for Zucchini Patties, ignited the design for a food truck, which I saw in action for the first time just last weekend!
|photo by Mac'n'Cheez team|
www.theydrawandcook.com. You can find more of my recipes there by following this link.
I’d been wanting to try these for a long time but never got around to it until last week. There were a few mishaps, but all in all, I was psyched about how they turned out, despite their less-than-photogenic looks. They even got the hubs stamp of approval—-as in, he not only ate them without complaint (he pretty much always does that) but says he’d like me to make them again. He even chose them leftover the next day instead of grilled chicken.
The recipe is adapted from Mark Bittman’s How to Cook Everything Vegetarian. Here’s the original recipe. I’ve cooked a lot, lot, lot from this book. Check out my archives if you want to see more posts about food and cooking.
1 can black beans, drained
1 medium onion, roughly chopped
1/2 cup old-fashioned oats (I used gluten-free)
1 TB chili powder
1 garlic clove
a generous squirt of Sriracha sauce
a nice blob o’ ketchup
3 pickled jalapeno slices
Pulse everything just a little, not a lot, in the food processor. I accidentally left out the egg, but it didn’t seem to matter much, so I doubt I’d add it back in. I also goofed and blended the ingredients too long.
After processing, let it all rest a few minutes.
Form into patties and chill in the fridge for a little while.
Heat a cast-iron skillet to medium, add oil, then brown the patties on one side, then the other.
The next bit was tricky for me. The burgers actually had to be cooked a long, long time to get the right texture. You want the texture to be kind of burger-like. The right kind of chew, not mushy and damp.Maybe I had trouble because I added too much moisture and pulsed the ingredients too long. I don’t know. I may try browning and then baking next time.
What I ended up doing was just turning the heat down to low and cooking them forever very slowly so as not to burn them. I was afraid the whole experiment would be a wash, but lo and behold, they turned out very well in the end.
I didn’t think they were more than mildly spicy, but my daughter (who likes to remind me that children have more taste buds) said the spice factor was too much for her. I hadn’t expected the kids to flock toward bean burgers anyway and had made them turkey burgers instead.
You could totally crank the spice factor up or down. These are definitely going into the rotation.
If you want more detail about all kinds of tips and variations, do check out the original recipe.
I’ve been reading Jennifer Worth’s memoir, Call the Midwife, since I love the show so much. I was surprised that the show actually follows the memoir fairly closely. I’ve been watching old episodes of Foyle’s War, a British WWII detective show. Also tried Outlander (no, I’ve never read the books) and The Knick. I’m definitely on a mostly British historical kick. Not sure what I think of those shows yet. You?
Also doing some patchwork, some of which I hope to show you soon.
Welcome to Draw Tip Tuesday!
Today we're doing a quick food illustration - Sunny side up, or any way you like it.
Yesterday, I posted that road trip drawing I did in Switzerland. Here is a bunch of other drawings I did during my stay in Switzerland in October:
|Out for lunch in St. Gallen on a rainy day. The women who owned the place saw what I was doing, and she kept grabbed my Sketchbook (while I was drawing!), bringing it to the back of the restaurant to show her employees. It was very funny and it was lovely to see how impressed she was with this mediocre sketch.|
|The longer I looked at this church, the stranger I found its architecture, with unexpected corners everywhere.|
|My husband's feet and a pot of tea back home.|
How many hats do you get to wear?
I know I need more shelves to fit all the hats on, that I get to wear throughout the day. On the first page of my brand new sketchbook, I drew just a selection of all the hats that fit me. If I could have fit more on the page, I could've gone on for quite a while.
You probably have many roles in life too; you're an artist, someone's child, maybe you are a caretaker, a friend, a colleague, you may be a parent... and since we're all still learning in life, you're a student too.
Sometimes life is overwhelming, at least that's how I feel.
Life can get so crazy and busy, that there's hardly any time to live it.
Still, we need to stay focused on what's really important in life, and on doing what we love.
That's how I managed to illustrate the recipe below, by just making use of small pockets of time throughout the week. 15 minutes here, 20 minutes there, and by the end of the week I was happy with the result. And what a treat to test the recipe, to make sure the measurements were right!
So here you go, the recipe for a sweet and comforting choc-o-holic treat. (No sugar added, so it's good for you too!) If you have time to try it: enjoy.
Even with the busy holiday season coming up, whatever you do, you can always find time to Make Awesome Art.
You know I love drawing food and illustrating recipes. I was thrilled to see the hundreds (yes, really!) of fantastic recipes that Sketchbook Skool students shared in the 'Storytelling' kourse, when they were doing the homework I gave them.
This kind of art just has to be shared, so we collected and bundled 18 of those recipes from our Storytelling students around the world.
And made an Ebook. It's free!
Get your copy of this free ebook by clicking the button below.
Brainstorm with me
Now, there's work to do, and I could use some help.
I need to come up with a short and fun title for the book, that fits my drawing style and recipes.
Have a look at my illustrated recipes by clicking here, and if you have any ideas for a short title, simply enter it in a comment below this post.
What's in it for you?
Amongst everyone who sends me ideas, I will pick 3 winners:
1. First place winner: If you come up with a title that is perfect for the book, you will win a copy of the book once it's published, and free entrance to the next round of my online workshop 'Draw It Like It's Hot', which is all about drawing food and illustrating recipes.
2. Second place winner: you will win free entrance to the next round of my online workshop 'Draw It Like It's Hot', which is all about drawing food and illustrating recipes.
3. Third place winner: you will win a copy of the book once it's published.