Drawing 1: Final Post

I realized today that I never finished up the series of posts from when I took Drawing 1. This post will remedy that and hopefully I will have enough of these "loose ends" tied up to carry on with my drawing.

The assignment during one of the final weeks required us to use color (chalk) pastels. I feel very unsure while using color, so this scribbling of colors into the shape of a vase and some flowers is what I ended up with. I made several versions, but this is the one I liked best and presented in class.

Another topic we covered was perspective. I made this next drawing a week or so before we did that topic. Perspective is the only thing I sort of remember from the awful art classes I took in 7th grade or so. I was told the contrast and feeling of this drawing were nicely developed. It unfortunately didn't photograph too well with my cellphone's camera.

The final was very enjoyable. In the middle of the large room, on top of a platform, were a few tables with bottles, books, and fabric on them. There was also a coat hanger with several jackets and hats. I enjoy drawing fabric, so I focused on the coat hanger. I also feel most comfortable with charcoal, so it's not in color.

The drawing for the final and my noticeable improvement since the first day is what earned me the only A in the class.

Once I get a new camera in a few months, I'm going to go back and rephotograph most of my art. I'll use better lighting as well. I don't think any of the pictures I've taken of my drawings are that great. You lose a lot, which you will by photographing it anyway... but a better setup and camera will help.

Lazy S'mores

S'mores are one of my favorite desserts/snacks. When Dairy Queen had the S'mores Galore Parfait, I ate so many of them and it was pretty much the only item I ordered. I was also very sad when they stopped offering it. The mixture of marshmallow, graham cracker, and chocolate just seems so perfect. Somehow it has taken me a very long time to discover a lazy way to make s'mores, but I did it. And rather successfully.

This discovering is a mixture of finding marshmallow fluff (aka marshmallow creme) to be delicious and wanting a non-dairy snack/dessert. I like to use the cinnamon graham crackers and Ghirardelli semi-sweet chocolate chips. (This type of chocolate chip only "may contain dairy", so I count this as dairy free!) You can obviously use whatever type of graham cracker and chocolate chip combination you want.

Lazy S'mores
Marshmallow creme
Chocolate chips
Graham crackers

First, take a spoonful of mallow fluff and place it into a small microwave safe dish.

Heat the fluff in the microwave for 15 seconds. It will expand and become very smooth.

Sprinkle on as many chocolate chips as you want. The preference of chocolate to marshmallow ratio varies by person, so there is no wrong quantity here.

Wait 30 seconds or so for the chocolate chips to melt. Then use pieces of graham cracker to scoop of the mallow fluff and melted chocolate. Then, obviously, eat it.

Enjoy!

I felt like putting this on my Pinterest account... so I made this:

If you care to follow me, my Pinterest is here: http://pinterest.com/neniell/

Abandoned drawing from December

My last attempt at making a complete drawing was at the beginning of December. On my coffee table, I set up a vase with a few of my fake flowers (lilies) and wrapped fabric around the base. (The fabric was actually a very comfy long skirt.) I used 18" x 24" drawing paper and charcoal for this drawing.

I spent maybe 2 or 3 hours on it my first day. I sketched out a general layout of drawing and then started to fill in the details. The fabric draping and folds were very time consuming. I also tend to get lost in the folds. I haven't figured out a good way to tackle those yet.

The second day I spent maybe an hour on the drawing. This involved finishing up the fabric and touching up the flowers and vase a bit.

On the third day I quickly toned the fabric area and added a few highlights. It was not finished at all at this point, but this is where I abandoned the project.

I doubt I'll go back and finish the flowers, vase, and background. I do feel the the fabric looks decent at this point, but could use more contrast.

I think this was just too complicated of a setup for me right now. I need to rebuild my attention span and ability to focus so I can sit down and finish a drawing in a day. Or finish most of it in a day and do the touch-ups of shading and highlighting later.

Chicken Stuffed Dumplings

I found a version of this recipe several years ago. I've since modified it so that it suits my tastes better. This is one of my favorite recipes when I want something that is warm and very filling. I always double the recipe because it reheats very well. It makes a good dinner and lunch for the following day!

The preparation for this recipe is somewhat time consuming and I recommend using a mini chopper for the celery and chicken. I think the effort is worth it, but if you are in a hurry, this most likely will not be the recipe for you. I use canned chicken broth that has no msg and is low in sodium. I don't have many choices for the cream of chicken and mushroom, unfortunately. The soups make this recipe somewhat salty, so I advise against adding any salt.

Chicken Stuffed Dumplings (Printable PDF Version)
1 can chicken broth (12 or 14.5 oz. It doesn't matter)
1 can cream of chicken and mushroom soup
1 medium sized chicken breast
Onion (to taste)
1 T oil (olive or vegetable)
1 T celery, chopped
1/2 t parsley
1 C flour
1 T baking powder
1 t sugar
1 T shortening
6-8 T water

Pour the contents of the cans of soup into a pot and start to heat it up on a low heat. This will need to simmer later, but I've had best results slowly warming it from the start since cream of chicken and mushroom is very thick compared to the broth. Remember to stir it occasionally.

Chop up your onion. I like white onions and I used maybe 1/5 of an onion for this. (Note: I add half of the onions to the soup mixture and half to the chicken. How you distribute it is up to you!)

Cut the chicken into small pieces while the pan heats up. Pour the oil in, add the onions and chicken. Cook until the chicken is done. Once the chicken is cooked, let it cool for a few minutes.

Meanwhile...

Chop up the celery. A tablespoon of celery (post chopping) is approximately half a stalk of celery. Having a bit more isn't going to hurt the recipe.

In a bowl, mix together the flour, baking powder, and sugar. Cut the shortening in with a fork. This amount of shortening isn't enough to make the flour crumbly, cutting it in just distributes it better than mixing it in with the water.

Slowly mix in the water until you have a soft dough that isn't too sticky. Sometimes I have to use more water, sometimes I have to use less. I fill a glass with water and add tablespoons of water at a time to the flour mixture. Set this aside for the moment.

When your chicken has cooled to a nice warm temperature, place it into the chopper and chop it into chicken crumbles.

In another bowl, mix together to chicken crumbles, celery, and parsley. At this point, turn up the temperature of the soups and bring it to a simmer.

Take a small chunk of the dough and flatten it with your hands. Place a scoop of chicken crumbles onto the center of the flattened piece of dough.

Close the dough into a bundle by wrapping and pinching the sides together. You can take the dough, roll it out, and cut it into pieces if you want.

The amount of chicken filled dumplings you will have depends on how big you make them. Mine always vary in size, which is fine. If you have any extra chicken crumbles, add them to the soup mixture.

Place all of the dumplings into the simmering soup mixture. Simmer the dumplings for 15-20 minutes. Stir this occasionally and carefully. I usually end up with at least one dumpling that opens up.

I suggest making mashed potatoes while the dumplings cook. The soup gravy goes very well with garlic and cheese mashed potatoes, if that interests you.

The dumplings will plump up while cooking. When they are finished cooking, let everything cool for 5 to 10 minutes before serving.

Enjoy!

Barb's Shepard's Pie

This is a recipe that I mostly made up a few years ago and I now consider it to be my version of shepard's pie. I've never had actual shepard's pie, but I've read recipes for it. From what I can tell I added an ingredient or two and flipped it upside down.

It doesn't look too amazing, but it is very good. Most ingredients are added "to taste". I'm not positive how much I usually add of those so I'll just estimate. Feel free to adjust it to your tastes! I also make this in the easiest ways possible, which means I use instant potatoes for the mashed potatoes and Bisquick for the biscuits! The order of making the layers will vary depending on how you make the potatoes and biscuits. This also reheats very well so be sure to refrigerate any leftovers.

Barb's Shepard's Pie

1/4 onion, chopped
1 lb ground beef
Salt & Pepper to taste
4 cups mashed potatoes
1/2 T garlic powder
1 can cream of mushroom soup
1 T Worcestershire sauce
1 lb bag of frozen diced veggies (I recommend a bag with carrots, corn, and peas)
8 biscuits

Chop the onion and preheat the oven to 425 degrees.

Brown the meat with the onion, salt, and pepper.

Make your mashed potatoes. Stir in the garlic powder. Adding cheese to the mashed potatoes is also delicious!

Start baking your biscuits. You want to only cook them halfway. If you skip this step, the final baking step will take a very long time and the bottom of the biscuits will remain gooey.

Once the meat is browned, stir in the cream of mushroom soup and Worcestershire sauce.

Also add the frozen veggies and warm them in the meat mixture. This helps reduce the baking time.

In a 13" x 9" baking dish or pan, spread the mashed potatoes into a nice and even layer.

Next spread all of the veggie and meat mixture on top of the potatoes.

By this time the biscuits should be half baked, so place those on top of the meat and veggies.

Bake this in the oven for at least 15 minutes or until it starts to bubble.

Enjoy!