U100 Turquoise Pear Mask, Painting and Soft Sculpture

This year the feature wall will be filled with food art. This is in honour of the local food bank and a representative of that great organisation will be selecting pieces for the wall from the food art submissions. I have several to submit.

This the third of my ten U100 pieces. A soft sculpture entitled TURQUOISE PEAR. 

Yes it is a mask, but it is also a painting and a sculpture. The piece can be hung as is, for an interesting memento of this Covid year. Alternatively the mask part can be removed and used and the matching painting hung on the wall. Another option is to purchase as a gift for one person, or two. So many possibilities and at a special reduced price to help support the gallery.

The best color rendition is the studio shot of my painting.

I have also listed these in my Etsy shop, https://www.etsy.com/ca/shop/SEA2YOU

Kosher Dill Cucumber Delight

I have fresh dill in my victory garden, so I decided to make this salad. I’ve only ever eaten it as a kosher breakfast item in Israel in 1979. I’ve never made it, but often remember those wonderful breakfasts at the Hotel Continental in Jerusalem. An era long past.

I didn't look for the recipe till after I had made this, so being a purist I only used fresh dill, greek yoghurt and sliced English cucumber. I admit lemon, vinegar and salt would add to the flavour, but I don't remember onions in the Jerusalem delight. It was quite bland, but perfect as a morning wake up to prepare for a hot day.

Ingredients

1. 2 large cucumbers.
2. 1 and 1/2 teaspoons salt.
3. 2 teaspoons lemon juice.
4. 1 tablespoon oil.
5. 1 tablespoon sugar.
6. 2 tablespoons chopped dill or 3 cubes Gefen Frozen Dill. Gefen Frozen Dill.
7. 1/2 cup thinly sliced onion

White chili chocolate hedgehogs

The other day I found some white chocolate chunks that I purchased during lockdown in case I had a craving. It tasted old, so I decided to create. I found some dutch chocolate powder and some whole chilli that would improve it.

1. I melted about 1/2 cup white chocolate chunks over hot water in a double dip bowl in the microwave.
2. When melted I added a large heaping teaspoon of dutch chocolate powder (two would have been better) and stirred until smooth.
3. I then added a 2 teaspoons whole chilli seeds and mixed.
4. I was going to drop naked blobs on parchment paper, but then I caught sight of a cornflake box.
5. I sprinkled a deep layer of cornflakes onto parchment paper on a broiler tin and dropped teaspoons of the chocolate mix on top.
6. Then I sprinkled more cornflakes on top of that and placed the tray in fridge for 15 mins.
7. I removed from the parchment and stored in a ziplock in the fridge.

CoVid Isolation Pudding

This dessert is satisfyingly rich but costs little. Perfect for an isolator with a sweet tooth because it can be made with things you probably have in your cupboards and you don’t need to line up or order in.

From “Guide de la Cuisine Traditionnelle Québécois”

Syrup

Mix 2 cups of brown sugar and 2 knobs of butter in a pot.
Add 1½ cups of tap water and a few drop of vanilla extract. 
Bring to a boil, then remove from heat. 
Transfer syrup to a large oven-proof dish.

Dry Mix
Mix 2 teaspoons baking powder and 1 cup of flour in a small bowl.

Batter
Beat 2 large knobs of butter, ½ cup of sugar and one egg in a large bowl.

Slowly add in 1/2 cup milk, alternating with the dry mix.

Float the dough in the syrup and Bake at 350°F for 30 mins. Keep an eye on it as the syrup can burn.

EAT

Cough Cover Travel Guard - Many Designs

Isolation Marrons Glacé (Candied Chestnuts)

In times like this we can’t predict the future, but it’s best to conserve as much nutrition as possible. I’m continuing to  rummage around, making sure I use all my perishable ingredients and not let anything go to waste. I purchased a large amount of organic chestnuts at Christmas and due to family circumstances didn’t use all of them. I washed them in their shells and placed them in bags in the fridge, hoping I would find time to do something with them later.

A few days ago I decided to try them in salad and possibly attempt to candy them. Chestnuts must be soaked for at least a few hours before roasting so they stay moist when cooking, 24 hours for good measure. After soaking I washed and wiped off the mold that had grown on the shell, then cut a cross into the flat side to stop them exploding in the oven and make them easier to peel. Roasting only takes about 10 mins. I used my convection toaster oven. Once roasted I shelled and tasted them, apart from a few black areas, which I cut off, they were delicious.

I tried them in salad, but the chestnut flavor didn't come through well. Then I used the recipe below to make the rest into Marrons Glacé, the famous candy that Queen Victoria loved. It’s simple but takes a minimum of two days as they soak up the syrup, so be patient.

https://www.thespruceeats.com/marrons-glace-candied-chestnuts-recipe-1375145

The first resting period, best in a covered dish at room temperature

Isolation Chocolates

ISOLATION CHOCOLATES 

Mmmmmm hmmm. (finger lick), I invented a recipe. I feel like I just found out how to spin straw into gold. Yum!

I’m a goal setter and I have a goal to stay healthy and not let that pesky virus get anywhere near me. I hope you have the same goal, not just to protect yourself, but to protect. your friends, family and even strangers you may accidentally infect.

In order to reach my goal I am in total isolation. I always have plenty of dry and canned goods around because I was raised in post war scarcity, followed by the cold war. I know how to survive on the smell of an oily rag so to speak. If services start to shut down I even have a nice mountain stream nearby and plenty of blankets. I have no reason to come into contact with anybody. I’m lucky. Or maybe it’s just well planned.

So my goal within a goal is to use all my stored supplies even if I don't like them. Today I used two things I really dislike, white sugar and bitter cocoa powder. I was driven by the fact that I’m a huge chocolate lover and for some time now I’ve been limiting my intake. Now I’m out of supply and can’t go to the shops, I’m pacing. Then I remembered the delicious truffles a friend gave me last Christmas. Long gone of course, but I recall the taste. I looked in the cupboards for any kind of chocolate. Hot Chocolate mix, too sweet, no cookies, no cereal, no pudding cups. However, at the back of my baking cupboard there was some icing sugar left over from Mum and some Blooker Dutch Cocoa Powder, also given to me by a friend. I surmised that if I mixed the two and added something to bind them together I may have something resembling a truffle.

Heres what I did

ISOLATION CHOCOLATES
1 cup icing sugar
1 cup Blooker dutch cocoa powder
Small amount whipping cream to bind

1. Mix the dry ingredients thoroughly
2. Slowly add un-whipped cream a few drops at a time, keep mixing by hand with a metal spoon until it barely holds together. Keep pushing the ingredients together, but don't add more cream. It must be a stiff paste. If too wet add more icing sugar and cocoa. (If you’ve used fat to bind you may even be able to roll it out on a dusting of cocoa powder.)
3. Place a few spoons of cocoa powder or icing sugar in a small bowl
4. Holding a small teaspoons in each hand, scoop a candy sized portion with one and scrape it off with the other so it falls into the powdery bowl.
5. Depending on the size of the bowl you can coat a few at a time, but don't let them touch.
6. Coat fully by picking up the bowl and swirling till the blobs are coated.
7. Place a sheet of wax, bakers or brown paper on a small plate or baking pan
8. Pick each blob up and roll in your palms until you have a small ball coated in powder. 1/2” to 3/4”
9. Place balls on the paper. Make sure they don't touch.
10. Place plate or pan with balls into the fridge and chill for an hour or more till harder.
11. Sprinkle an airtight container with the same powder you used on the balls and store them in the fridge. If you make a large batch you may need to sprinkle powder between layers like Turkish Delight.

Although there is fresh cream in the recipe, sugar is a preservative, so they will last a long time in the fridge if you keep your fingers out of the container. Ingredients can be substituted for other types of sugar, dairy, non dairy fluid and chocolate powder, just bear in mind you need to bind it, so a few drops of oil, butter, or whipped egg white may be required if you are using coarser or more liquid ingredients. You can even add fine coconut, nuts, oatmeal etc. and each will give a slightly different flavor. You can even form the paste around a glace cherry or roasted chestnut. Let your creative juices run wild.

Enjoy!

The recipe made 34 delicious ISOLATION CHOCOLATES and I am rationing myself to one a day.

Do you have a fab, back of the cupboard/end of the month recipe? Please share.

2016 LIBERATE YOUR ART (LYA 16) Postcard Side Swaps - Whoooohooo two more!

Waaaay back in March I participated in a postcard swap called LIBERATE YOUR ART. We were allowed to do side swaps with participants we socialized with on the Facebook event page, and so I did, but that was 3 months ago.

I could hardly believe my eyes when I went to the mail box and there was not one, but TWO side swaps waiting for me. I love the doggie postcard from Libby in Brighton, UK. The message on the back says the portrait is of BELLA, her dad's dog. She was also very complimentary about my pet portrait paintings.

 

The second postcard was received from David Wolanski of South Jersey, USA. This is the third time I've been graced by some of Davids work. An unusual collage of foodie photos. Yum!

 

100 Day Project - #99 - CURLY LETTUCE

#99 of 100 Day Project
LETTUCE
6" x 6" Canvas Card



To the outsider it probably looks like I'm reinventing myself, but it's really a return to my roots. I used to love to draw. Some of my happiest memories involve sitting with my mother and watching her draw freehand. As I was growing up I loved any class that involved creating maps or diagrams. I fear many young people today have lost the knack because copying from the internet takes just a few clicks and it's pasted into your essay. However, I believe that knowing how to draw is the foundation of art.

So I want to get back to basics.

I was looking at the work of a top selling artist in the area; I would say her style could be called modern naive. She creates painting after painting in many sizes with two cookie cutter motifs, stylized ragged trees and square rigged sailing ships. Another lady that does abstracts, has a lot of seemingly thin squiggly line. Yet more top artists in the valley surround everything in black line. These are all techniques based in illustration and drawing.

The drawing above went through many stages until I was happy with the result. I have to admit that I'm besotted with color and it's almost impossible for me to stick to black and white. Greens are very difficult to make convincing and there were some beautiful tones in the lettuce I was painting. At first I started with a very thin black line, then I added some thicker black line which gave the painting the effect of stained glass. Then I added a bit of color, light, dark and mid values.

Then I assessed. I didn't like the cloisonne effect which was dominating the rest. So I took out my favourite liner, a GOLDEN HIGH FLOW in Teal with a fine metal tip. (Love the paint - hate the scratchy and easy to plug tip.) I started to add the beautiful teal color over the thick black line, and that was it, Voila! I love the shiny quality of that teal paint when it dries.

This artwork is too busy to convert to a larger painting and on another day I would simplify, but framed with a large mat it would look amazing.

THE VINEYARD

THE VINEYARD
5" x 7" Canvas Panel
White Frame



One of my favourite paintings from last year. I'm showing it because tomorrow it will be on the main wall of my solo exhibition. It's very difficult to paint vineyards realistically, and I have several unfinished paintings from last year to attest to it. This is one of the survivors.

ALL TIME MOST POPULAR BLOGS - DANIEL DEARBORN DEMO AND PROCESS

ALL TIME 6th MOST POPULAR BLOG

Yesterday I went to a demo by one of my favourite artists, Daniel Dearborn. He has worked in many different media including pen and ink, watercolour and oil, but is currently having fun with acrylic. He loves painting plein air, and his work reflects a love of the outdoors and careful observation over many years. This collage was created from a demo I attended last year.

Artist Daniel Dearborn

This year started with a bang with Daniel creating 24 paintings 24" x 24" which will be in their first exhibit today at Lake Country Art Gallery Art Bazaar. At that time his style was evolving into a painterly style with swirling lines, the beginnings of which can be seen here in the sky.

Daniels style has now moved towards pointillism with bold strokes of colour straight from the tube. Here is a detail from a recent painting. Daniel's demos are friendly, relaxing and easy to follow. If you have the opportunity to attend one, or to visit his studio in Lake Country, BC, Canada, I highly recommend it.

Three things I took away with me this time are:-

1. Starting mid tone and painting the darks and lights towards the end
2. Painting the upper sections and working your way down.
3. Painting with a dirty brush (or at least not fanatically clean). I figure this adds just enough mid grey to dull the colour off the sometimes too vibrant acrylic brights.

Like me, Daniel will be holding open studio sessions where you can follow along as he paints and create your own work at the same time. He can be contacted through his Facebook page here (of course you must be a member of FB to access it).

Follow this blog to see more demo and process photos from current artists, free lessons, tips and tricks, art history and more great art.

I always like to include a painting of my own in a similar style to the artist I am introducing. My work is generally not like Daniels and I rarely paint as large which greatly affects the style of brushwork, However, this wave painting is as bold and colourful as Daniels work and can be purchased here.

LUMINOUS BREAKER by Sea Dean

POPCORN PARADE

POPCORN PARADE
Artist Sea Dean
16" x 16" x 1.5" Deep Wrap Canvas
Brushstroke finish
$160

This painting was made for the Daily Paintworks challenge this week. I was inspired by Carole marine's image for the challenge, but it is not intended to be an exact copy. I was aiming to create the unique qualities of the popped corn and it was far more challenging than I expected.

The painting is on a high quality deep gallery wrap canvas and I used both brush and palette knife to create a raised texture. I have also added a brushstroke finish.

Every artist has a group of paintings that they don't want to sell and this is one of mine. I thoroughly enjoyed painting it, and although challenging it did come together well. I don't think it will hang around for long.

If you wish to purchase, I will need your post code to quote accurate shipping costs to ensure that I don't overcharge you.

DELICIOUS COLOUR CODES

DELICIOUS by Sea Dean

Recently I found an interesting website which shows the colours found in an image without uploading the image. This is helpful if you are concerned about copyright or cyber theft. You can check it out here. 

You can happily click around your image to isolate a larger swatch of the colour you are trying to match. At the same time you can find the code for the colour which is helpful if you are a digital artist or printmaker, but if you know how to read the code it will also, to some extent, help you mix the colour. See below.

The same website has a section for colour names, helpful when speaking with a designer, a list of web-safe colours which are displayed the same on any screen and an html editor for the novice.

SOUP BOWLS PROJECT

From time to time I share good ideas for fund raisers. This one looks like so much fun and something you may want to copy in your local area.

I recently visited the Penticton Art Gallery in a tour group and I was so impressed by the energy and vision of Paul ... the Gallery Manager, that I immediately submitted three of my best paintings for their Under 500 Christmas Show. The event below runs as one of the openings for the exhibition.

November 13th and November 14th. Come enjoy wines from the Naramata Bench and handcrafted beer from Cannery Brewing. Every guest will receive a handmade bowl from the Penticton and Summerland Potters' Guild and will be able to sample delicious soups, bread and desserts from local chefs.

Tickets are selling fast! You can buy them in person at the gallery or over the phone:

$40 for members/$45 for non-members.
Doors open 6:30 p.m. - Soup served at 7:00 - 9:00 p.m.
Call us for more information 250-493-2928

AN APPLE A DAY - SILENT AUCTION

SILENT AUCTION

My popular silent auction is back for the holiday season.

There are over 40 paintings in the Silent Auction. See them all here. Bid privately by clicking on the email button at the top of the page. Or leave a comment here. Bidding is in $5 increments but you can bid as much as you choose. Low bids sometimes spark a bidding war and higher bids may discourage competition. You may bid on as many pieces and as often as you choose. Please include the name of the painting you are bidding on and your email address.

The auction runs till midnight PST 30th November 2015. Bidding is available online and at all my seasonal shows. I will try to keep you informed, but you may email me any time to ask for your current standing or increase your bid.

You will be contacted if you win. Auction prices are for pick up in Kelowna, BC. Canada. If you would like your painting shipped I'm happy to do so at cost. Payment is with Cash or Paypal. 

LOT 35
AN APPLE A DAY
Part of my special holiday SILENT AUCTION
6" x 6" Canvas Panel
Starting Bid $15 

LOT 44
LET IT FALL
by Alex Fong
8" x 6" Watercolour
14" x 11" double mat with original bio on the back
 

This pretty ALEX FONG PRINT "LET IT FALL" is also in the Silent Auction. Alex Fong is a household name in Canada and we are lucky that he lives in our area. Alex told me that this rare print features his own rescue cat.  

Prints are not allowed on Daily Paintworks so this item can only be viewed here. To bid, email me or comment here and quote Lot 44.

THE BIRTHPLACE OF CIVILIZATION - CORELLA PEAR - LET IT FALL - SILENT AUCTION

SILENT AUCTION

My popular silent auction is back for the holiday season.

There are over 40 paintings in the Silent Auction. See them all here. Bid privately by clicking on the email button at the top of the page. Or leave a comment here. Bidding is in $5 increments but you can bid as much as you choose. Low bids sometimes spark a bidding war and higher bids may discourage competition. You may bid on as many pieces and as often as you like. Please include the name of the painting you are bidding on and your email address.

The auction runs till midnight PST 30th November 2015. Bidding is available online and at all my seasonal shows. I will try to keep you informed, but you may email me any time to ask for your current standing or increase your bid.

You will be contacted if you win. Auction prices are for pick up in Kelowna, BC. Canada. If you would like your painting shipped I'm happy to do so at cost. Cash or Paypal. 

LOT 37
THE BIRTHPLACE OF CIVILIZATION
by Sea Dean
(above)
6" x 6" Wrap Canvas
The current bid is $40 
Bidding is in $5 increments

LOT 31
CORELLA

by Sea Dean
8" x 6" Canvas Panel
The current bid is $30 
Bidding is in $5 increments

LOT 44
LET IT FALL
by Alex Fong
8" x 6" Watercolour
14" x 11" double mat with original bio on the back
 

This pretty ALEX FONG PRINT "LET IT FALL" is also in the Silent Auction. Alex Fong is a household name in Canada and we are lucky that he lives in our area. Alex told me that this rare print features his own rescue cat. Prints are not allowed on Daily Paintworks so this item can only be viewed here. To bid email or comment quoting Lot 44.

GRAPE III

GRAPE III
Sea Dean
8" x 8" Wrap Canvas
$80

View my online Gallery of large works and Limited Editions at ARTFINDER
View my online Gallery of small works at DAILY PAINTWORKS
Shop for Limited Edition ACEO and printed products here
Art Cards $5 and Art Postcards $3 here

Alongside over 700 artists I'm taking part in the Leslie Saeta 30 paintings in 30 days challenge. DAY 18
For a theme I've chosen abstract expressionist/impressionist explorations but I'm making a departure today because I needed to paint some still life paintings for display in a local gift shop.

"Grape III" is finished with Cold Wax, Brushstrokes and Gamvar, museum quality varnish, which really makes the grapes appear 3D.


Day 18 - 30 paintings in 30 days - Posted on Leslie Saetas Blog as #3

GRAPE II

GRAPE II
Sea Dean
8" x 8" Wrap Canvas
$80

View my online Gallery of large works and Limited Editions at ARTFINDER
View my online Gallery of small works at DAILY PAINTWORKS
Shop for Limited Edition ACEO and printed products here
Art Cards $5 and Art Postcards $3 here

Alongside over 700 artists I'm taking part in the Leslie Saeta 30 paintings in 30 days challenge. DAY 17
For a theme I've chosen abstract expressionist/impressionist explorations but I'm making a departure today because I needed to paint some still life paintings for display in a local gift shop.

"Grape II" is finished with Cold Wax, Brushstrokes and Gamvar, museum quality varnish which really makes the grapes look 3D. When it gets close to picking time the grape leaves tend to curl and go brown. This is what I was aiming for in this painting.


Day 17 - 30 paintings in 30 days - Posted on Leslie Saetas blog as # 3

GRAPE I

GRAPE I
Sea Dean
8" x 8" Wrap Canvas
$80

View my online Gallery of large works and Limited Editions at ARTFINDER
View my online Gallery of small works at DAILY PAINTWORKS
Shop for Limited Edition ACEO and printed products here
Art Cards $5 and Art Postcards $3 here



Alongside over 700 artists I'm taking part in the Leslie Saeta 30 paintings in 30 days challenge. DAY 14
For a theme I've chosen abstract expressionist/impressionist explorations but I'm making a departure today because I needed to paint some still life paintings for display in a local gift shop.

"Grape I" is finished with Gamvar, museum quality varnish which really makes the grapes look 3D.


Day 16 - 30 paintings in 30 days - Posted on Leslie Saetas blog as #15

SNEAK PREVIEW .... ON THE VINE - PRINTS - POSTERS - TOTES

SMALL TOTE - ON THE VINE by Sea Dean

I've just put in my order for Art Walk weekend. I've added another 4" x 6" matt print to my collection, a tote, flashlight keychain, USB jump drive and posters. I think my ON THE VINE painting looks amazing on these products.

MATT 6" x 4" PRINT - ON THE VINE by Sea Dean

8 GB USB - ON THE VINE by Sea Dean

FLASHLIGHT KEYCHAIN - ON THE VINE by Sea Dean

POSTER - ON THE VINE by Sea Dean

To purchase any of these preview items please contact me via comments,
or Daily Paintworks email link here.

APRICOT JAM RECIPE - Yum!

I nabbed the last of the seasons big juicy apricots at the market and today I made jam. We are in the middle of another heat wave, so to keep the heat outside I cooked them in my crock pot on the covered balcony. I wasn't sure it would work, but it seems to have worked perfectly well.

• 2 1/4 pounds (1kg) fresh apricots
• 1/4 cup (60ml) water
• 3 cups (600g) sugar
• 1 teaspoon freshly squeezed lemon juice
• optional: 1 teaspoon kirsch

1. Halve and chop the apricots.

2. Crack the pits and retain enough kernels (one for each jar).

3. Place the apricots in a crock pot, add the water. Cover and cook on high, stirring frequently, until the apricots are tender.

4. Put a small plate in the freezer.

5. Remove cover. Add the sugar to the apricots and cook, uncovered, skimming off any foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.

6. When the jam looks thick and is looks slightly-jelled, remove from heat and test a small amount on the chilled plate. Return to freezer for a few minutes, then if the jam mounds and wrinkles when nudged it’s done. If not, re-test the jam until done. (Candy thermometer about 220ºF, 104ºC.)

7. Stir in the lemon juice and optional kirsch and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use. This jam will keep up to one year in the refrigerater. For long-term preservation refer to the USDA Canning Guidelines.

8. Do not reduce the amount of sugar. Apricots are tangy when cooked and using less sugar may prevent jelling. Add some lemon juice at the end to balance the sweetness. Europeans add a kernel to each jar before adding the jam. The kernel is discarded when eaten but gives the jam a subtle, bitter almond flavor.

RUTLAND PLUMCOT JAM by Sea Dean

To purchase contact me by leaving a comment or via the email link on the DPW website.

VIew my online Gallery of large works and Limited Editions at ARTFINDER
View my online Gallery of small works at DAILY PAINTWORKS
Shop for Limited Edition ACEO and printed products here
Art Cards $5 and Art Postcards $3 here