Years Past the Trip to Reno.....

I

Reno, Pastel on Bristol Paper, 2012

It has been awhile since I posted anything about my artwork. I am not use to explaining and or giving further explanation about my art in written form. I do however miss the in class critiquing process.

I choose the title of the picture from the trip to Reno that inspired the lady figure in this picture. Below is the sketch I did while in Reno.  

The figure was in the stone counter area in the hotel room I was staying in. The stone counter in the room had blotches and flecks of greys. While glancing at it my mind likes to forms shapes out of the patterns. Similar to finding shapes in the clouds. Once I identify a shape I don't normally see it again. With this I kept seeing the face and decided I would just sketch it out.

Several years later I was looking through my sketch book to find something new to draw and I came across this face and decided I should use it. The page before the face I came across the sketch below.

Something about this sketch made me want to add parts of it to the woman's face. This sketch came out of just drawing line until things/items took shape.

The end results is a mixture of sketches with a new interpenetration.

Writing this out just reminds me how much a person can change. I use to hate sketch books and did not see the point. I took a class in Italy where we were forced to keep one. I had no idea what to do or how I was going to accomish the grade requirement for the class. I however found away to make it work for me by documenting my travels and small things that caught me eye. After starting to use a sketch book it still took me several years to reproduce or use anything I put into the book.

Strawberry Lemon Pudding

One night I needed to use the strawberries I had and thought why not strawberry pudding. I first made this using cornstarch but the cornstarch took away from the pudding. It turned out well but just was lacking. Then after talking through it with my mother I decided to try Tapioca flour/Starch. I know this is not a common household ingredient but it is worth trying. It's used in gluten free baking and it a great thickener.

The pudding must be chilled completely. The strawberry flavour will come out more when cold.

Strawberry Lemon Pudding

Strawberry Lemon Pudding

2cups strawberry purée

¾ cup milk

4 tablespoons tapioca flour/starch

½ cup sugar

¼ teaspoon salt

1 egg beaten

¼ cup lemon juice

1 tablespoon lemon zest

2 tablespoons butter

In a medium saucepan mix the tapioca flour, sugar and salt. While mixing, slowly add the milk. Mix until thoroughly combined. Add the strawberry purée. Turn on the stove to medium low heat and stir the mixture constantly. When the mixtures thickens to coat the back of the spoon or boils cook for two minutes longer. Remove from the heat.

Stir a small amount of hot filling into the egg; return all to the pan, stir until well combined. Add back to the heat and cook for two minutes more stirring constantly. Remove from the heat and add, lemon juice, lemon zest and butter. Mix thoroughly. Pour into individual cups and refrigerate until completely cooled. This will take 3 to 4 hours or overnight. 

Mexican Chocolate Pancakes

As promised there is the third pancake recipe. For this recipe I use Mexican Chocolate that is used for hot chocolate. It is a combination of Mexican chocolate and cinnamon. If you never seen the Mexican Chocolate for hot chocolate you can buy this online or if you are in California call your local grocery store to see if they carry it. I prefer this hot chocolate over all other hot chocolate.

The Mexican Chocolate

Mexican Chocolate Pancakes

1 cup flour
2 Tablespoons baking powder
1/4 teaspoon salt
1 cup milk
1 3.1oz circle of Mexican Chocolate chopped
1 egg
2 Tablespoons oil
1 teaspoon vanilla

In a medium mixing bowl combine the flour, baking powder and salt. In a blender add half the milk and the chopped Mexican Chocolate. Blend this until the chocolate in well incorporated into the milk. Add the rest of the milk, egg, oil and vanilla into the blender and blend until combine. Add the wet ingredients into the dry and whisk together.
Heat a griddle or frying pan on medium heat and spray with oil. Add one heaping tablespoon for small pancakes or about two heaping tablespoons for a larger pancake. Spread the batter into a circle shape. They will take about 2 minutes on each side.  The chocolate melts into the batter making it harder to flip if you don't cook it a little longer.

Mexican Chocolate Pancakes

with caramel sauce

Serve with maple syrup or caramel sauce.

Turkish Coffee Pancakes

Tonight I decided to try making these pancakes again but to add more coffee for a stronger coffee flavor. I will give you both strong and weaker coffee versions so you can decide what is best for you. Please keep in mind that I am referring to the Turkish grind of coffee and I don't imply that I am correctly making Turkish coffee. You must love coffee to enjoy the stronger version but for me and my husband it is perfect.

Turkish Coffee Pancakes made with stronger coffee.

Turkish Coffee Pancake on the right made with weaker coffee

Turkish Coffee

4 Tablespoons Turkish ground coffee. I used a French Roast that I had the coffee shop ground on a Turkish grind

1/2 cup water for stronger coffee or 1 cup water for weaker coffee

Add the coffee grounds to a small pot or a Turkish coffee pot and add the water. Put the pot on the stove on a medium heat. Once it comes to a boil lightly stir the mixture until all the coffee grounds are fully combined. Let it come back to a boil and turn off the heat. If you are using a Turkish coffee pot watch the mixture continually because it will boil over.

Turkish Coffee Pancakes

3/4 cups all-purpose flour

1/4 cups buckwheat flour

2 Tablespoons baking powder

2 Tablespoons sugar

1 1/2 teaspoons cinnamon

1/2 teaspoons cardamon

1/2 teaspoons ground ginger

1/4 teaspoon salt

1/4 cup Turkish coffee

3/4 cup milk

1 egg

2 Tablespoon oil

1 teaspoon vanilla

Mix the flour, buckwheat flour, baking powder, sugar, cinnamon, cardamon, ground ginger and salt into a medium size bowl. Add Turkish coffee, milk, egg, oil and vanilla to the bowl and whisk all the ingredients together until just combined. Heat a pan or griddle on medium heat and spray with oil. To make smaller size pancakes pour about one tablespoon of batter and cook about 1 minute on each size. For large pancakes pour about three tablespoons of batter for each pancake. These will take a little longer to cook on each side.

Serve with maple syrup or Turkish coffee icing

Turkish coffee icing

2 Tablespoons of Turkish coffee

1/2 cup of powder sugar

Lemon Almond Pancakes

Here is to writing my first recipe on here.

The picture below shows three pancakes I have made and will share the recipes with you. Today I will just be sharing the Lemon Almond Pancakes. My pancakes recipes might seem to you to have too much baking powder but I love my pancakes light and fluffy. When I first came across a pancake recipe in Better Homes and Garden Cook Book, with this much baking power I was skeptical but now I make all my pancakes with this much. Their ratio for dry and wet ingredients in their fluffy pancakes is the point of reference in my pancake recipes.

Lemon Almond Pancakes are in the center

Lemon Almond Pancakes
I love lemon and almond together. I am a person who loves strong lemon flavor and if you are like me I have added a variation to the recipe to make it even more lemony. There is also a variation to make these vegan.

1 cup flour
3 tablespoons sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 cup unsweetened and unflavored almond milk
2 teaspoons lemon zest
2 tablespoons lemon juice
1egg
2 tablespoons oil
1/4 teaspoon almond extract

Mix the flour, sugar, baking powder and salt into a medium to large bowl. Add the almond milk, lemon zest, lemon juice, egg, oil and almond extract to the dry mixture. Whisk the ingredients together until just combined. Heat a pan or griddle on medium heat. Spray the pan with oil. To make dollar size pancakes pour about a tablespoon of batter for each pancake. Cook for about a minute or two on each side. I prefer to cook larger pancakes. When making a larger pancake you might need to decrease of the stove a little and cook each side of the pancake longer.

Serve with lemon curd or syrup.

Variations

Extra lemon- Add another two teaspoons of lemon zest.

Vegan- remove the egg from the recipe and add 1 tablespoon cornstarch and 3 tablespoons of water.



I hope you enjoy the pancake recipe and I will have the other two recipes up.

art,cooking and the computer

Creativity comes in many forms. I do enjoy producing fine art but I find I have more time to cook, cook and cook. More and more I find myself in the kitchen making something, which by all means, I don't need to eat but I enjoy to make. Many items taken into work just so I don't have it tempting me.

I created this blog to post artwork and mural so I can get my name seen. Well as the few people following me can tell I am bad at updating my blog. Maybe it is a lack of wanting to get on the computer especially after being on it all day at work. I am changing the blog's header to give me more freedom. I have a feeling that you will benefit for the many recipes I have yet to make.


The  picture below is when I decided I wanted to decorate eggs. Went out shopping for the egg dye I came across egg paints. I thought it would be fun but had no idea I would put so much into creating something special on the eggs. I was told after the fact I should of drained the egg before painting them. Well all I have to say now is why didn't you tell me before I painted the eggs. You must have known I would of gone over board before I even knew.