En plein air

The French called it ‘En plein air’ or as we say ‘in the Open Air’ which is also called peinture sur le motif ‘painting on the ground’ in French. Loved those French terms all I know is that I allways wanted to experience it… I have tried it few times before and found it much better to paint as you can see all the ‘Fiftey Shades of Grey’… did not try to bring sex into the sunbject, but it is true, you can see many more colours that a photograph some time hide. Today we spent couple of hours in ‘Sevenoaks Wildfowl Reserve’ (you must visit, it is a beautiful place)… I add a couple of sketches, Enjoy

After INPUT

I finished my INPUT course last Friday and returned home with some hope. Did not have the best of week though with my health but at least now I have some better knowledge how to deal and manage it.  While I was not at my best I managed to sketch a bit. The last few days I feel slightly better … so it was back to painting again. First I had to show my friends that there is always some light at the end so never give up. While relaxing I also saw my day stretching from Dawn to Dusk, so I have tried to put it in colours too. If you also suffer from Chronic Pains visit this site; www.ppip.org.uk

Tall Painting

I visited a blog today theryanstevens.com where I saw the next video… and it prove that everyone can paint… you don’t need your paintbrushes at all.. Just pick up a cup with some paint and you can pour it on… What a beautiful work uploaded by RavelLkeDave, click here below;

Tall Painting

My aunt watched the video and told me, that it is exactly how she makes her white and chocolate ring cake… Love chocolate.

Chocolate Marble Ring Cake;

Ingredients

• 175g Self Raising Flour
• 50g plain chocolate, broken into pieces
• 2 Tbsp cocoa powder
• 2 Tbsp water
• 175g butter, softened
• 175g caster sugar
• 3 Tbsp golden syrup
• 3 medium eggs, beaten
• Few drops of vanilla essence
• 50g butter
• 2 tsp water
• 175g plain chocolate, broken into pieces

Method

1. Preheat oven to fan 160°C, conventional 180°C, gas 4.
2. Grease and line the base of a 2 litre ring tin with baking parchment. Alternatively, use a 20cm round cake tin.
3. Place chocolate, cocoa and water in a small heatproof basin; melt over a pan of boiling water.
4. Beat together flour, butter, sugar, syrup and eggs until light and fluffy.
5. Divide the mixture in half, stir vanilla into half and the melted chocolate mixture into the other.
6. Place alternate spoonfuls of vanilla and chocolate mixture into the tin, swirl the two together using a metal spoon.
7. Bake for one hour and cool.
8. To decorate, place the butter, water and chocolate in a small heatproof basin, melt over a pan of boiling water until the chocolate has melted.
9. Cool until chocolate begins to hold its shape and then spoon over cake.

Now you can try making both yourself… don’t forget to send me a photo… or a piece of your cake…

Enjoy.