(don’t zoom in on the pictures, they don’t improve upon closer examination)
I ordered Sandra Angelo’s Flowers 101 Home Study Course from Northlight Books in December. They were running a special. Flowers are my favorite subject and I have been wanting to get better with Graphite and Value. I didn’t know she was doing it but Sandra selected 20 people to do on-line tutoring for the class via Facebook.
I’m not crazy about some of the flowers we are drawing copying but it seems to be working as a process of learning to draw. The 30 minute lessons take me at least 2 hours. I’ve been using Derwent pencils and am curious to try others. I ordered her drawing supplies and they should be here in a couple of days.
I had major problems with the orchid and i’m still not happy with my efforts. I did get some Strathmore Windpower smooth bristol and quartered it to work on. Paper really makes a difference. I’m amazed at how differently graphite goes down and lifts on it.
I had hoped my new lens would show up in the morning yesterday but it came after 3 pm. I’ll go out with it later today but I snapped a few in my backyard wearing P.J.’s.
- 1/4 Cup Ginger Syrup*
- 1/2 Cup Rose Petal Syrup**
- 1 Tablespoon Lemon Juice
- 2 Cups Soda Water
Strain the syrups and lemon juice and add the soda water.
Place everything into an ice-cream maker and follow the manufacturer’s instructions for sorbet or place the syrup into a metal bowl.
If using a metal bowl method, place it into the freezer, stirring with a whisk or a fork after about 45 minutes.
Repeat whisking after one hour intervals until everything is frozen and smooth.
Garnish with candied ginger or rose petals.
* GINGER SYRUP
- 1 Cup Sugar
- 1 Cup Water
- 1/2 Cup Fresh Ginger, peeled and thinly sliced
Scrape the ginger with a spoon to remove the peel. Thinly slice the ginger lengthwise and set aside. In a large saucepan, dissolve the sugar in the water, add the ginger and bring to a slow boil. Reduce the heat to a simmer for about 10 minutes or until the syrup has thickened slightly. Strain the ginger slices. Preserve them by loosely shaking them in sugar and drying them on a single layer sheet in a 250ºF oven for about 60 – 90 minutes.
Reserve the ginger for garnish, store extra for future use.
ROSE PETAL SYRUP
- 3/4 Cup Sugar
- 1 Cup Water
- 4 Cups Rose Petals
Choose roses which have just opened, being sure they are from your own garden or otherwise organic source. Pluck the fresh petals from enough roses to yield 4 cups, loosely packed. Rinse lightly to remove any debris.
In a large saucepan, dissolve the sugar into the water. Add the rose petals and bring the syrup to a rolling simmer.
Stir until the syrup is aromatic and the petals are mostly translucent. Remove the saucepan from the heat to cool. Strain the syrup to use and store.