Monday, March 9, 2015

Artist's tools and large scale

After a throughout organization if the studio this week-end, needed due to a teenage sleepover invasion...I found a large canvas with a picture I did not like.  after briefly considering throwing it away, I bought some gesso at the nearby Cassart and resurfaced the canvas to try my hand at acrylics.   This is the start.  I am trying to use the paint to get the runny watery effect of watercolor but on a large scale (this must be about 1x1 meter).    They are my actual brushes and most used tools.  Next step is to add a few more tools and splotches and some watery background. Liking it so far ��. 



Monday, January 19, 2015

Religieuse Punk

The huge bun fashion always makes me think of religieuses or brioche heads!



Sunday, January 11, 2015

Tante Marie

My mother is moving and gave me a few little cooking book gems. This one is a 1937 edition and reads like a novel. Tante Marie includes the manners with which to invites guests over for dinner, how to pick them, family dinner procedures etc...! And the cover is so cute!
The back lists other books like the Fishing Guide of Uncle Pierre. Back when times were simple? (or not- world war did come 2 years after...). in any event, I'm reading it like a novel!










Saturday, January 10, 2015

A day's work

I manage some great studio time that day. More soup-based elements...come to think of it it was one big chicken soup! (And a donut... ). they have all left home now!










Thursday, December 11, 2014

Cook's Cook

The Cook's Cook is a free high quality magazine and featuring an article about Clotilde Dusoulier and I.  How Edible French came to be published. 
It features a family recipe of Chestnut mille Feuille that we call a "coupable" a "guilty" :) 
The article is page 39. 

Mag link:  http://www.thecookscook.com/emagazine/2014-12/html5/





Sunday, December 7, 2014

Baby it's cold outside

Temperatures are plumetting over here. Winter equals soups. Rich laurel, peppercorn, gingery vegetable soups for the heart and soul. Thickened with lentils, floury potatoes or bits of crusty bread. A splash of double cream or a spoonful of blue cheese.  Or some coconut milk for some added smooth exotic smell. All made in the lovely family "cocotte" or "caquelon".