Tag Archives: Rose

Flowers 101 with Sandra Angelo

Posted on by
Reply

(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.

Canon EF 50mm f/1.8 II Standard AutoFocus Lens

Posted on by
Reply

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.

Ginger Rose Sorbet

Posted on by
Reply
  • 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.