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The bonfire. A glimpse into my working space


There still is a lot more work to be done on this one but I wanted to keep you updated with the stages it’s going through.
Here, I am using extra strong gel medium to even out the texture and “nooks and crannies” of each flame which is a work of patience that I’ll have to take in my stride especially after just recovering from the flue. This is the last project of my bonfire collection.

You can check the first ones in this blog by typing in the search sidebar Bonfire and scrolling down to check the four…

Please excuse any mistakes in this post as it is the first time I am not using my laptop to do it.

It’s a great relief to have worked out how to be able to post from anywhere.

Any suggestions or tips would be welcomed and truly helpful ☺

For orders please contact life_paintings@hotmail.com
#painting #modernart #life_paintings #gelmedium #galleries #fantasy #workplace #flue #space #contemporary #TFLers #painter #abstract #onlineorders #acrylicart #artprojects #artvideo #onlineorder #studio #flame #structure #bonfire #patience #workspace

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Simple & easy party treat idea!


©copyright2013owpp

©copyright2013owpp

This is the most simple, fast and decorative party snack. All you have to do is melt on a VERY LOW fire, some naturally sweetened chocolate or the regular for those who take sugar with a spoon of oil (the one of your choice) stir all along and once all melted, take off the fire and dip the washed strawberry in, put on a tray and after two minutes literally, store in the fridge and you are done!
If the chocolate hardens while you are working, put it back on the most extremely low fire you can till all melts again, take off fire and continue dipping.
You could use a Bain-Marie to melt it but it’ll then take a bit longer. Oh! Last thing… I felt more comfortable dipping the larger part of the strawberry as I had more grip (my two fingers! Well washed obviously 🙂 )on the pointy side but the first two or three were trials and far from perfect.
I’m sure a lot of you know this trick but I had not thought about it until someone close gave me the idea. I thought it was brilliant and wanted to share it with you, hoping it might help someone out there like me 🙂
Let me know if I am right and the best of luck!

A thank you bouquet to all my faithful fellow bloggers!


White African daisies ©copyright2013owpp

White African daisies
©copyright2013owpp

This is a post to bring color to our first hesitant spring steps… A bunch of white African daisies to the amazing bunch of followers, viewers, likers, commenters and bloggers I have been following myself and offer much more to me than they can imagine through their informative and constantly inspirational posts.
The numbers are not relevant to everything I have learned as a blogger but gratitude obligates me to give them nevertheless to you.
I reached 7.302 viewers, 677 comments, 185 followers, I don’t know how to check my like numbers but there’s a lot. I have published 265 posts too!
Thanks to all of you for the constant support through my good and more trying times with my Windows 8 difficulties 🙂

Inauguration of new category for photography!


Snow & cherry  bloom ©copyright2013owpp

Snow & cherry bloom
©copyright2013owpp

Snow in bloom
Sun with moon
Showed up too soon
Spring with a broom

Hi everyone!

Today I am celebrating the opening of this new category with the hope that it’ll have lots of success 🙂
Photography is something very close to my heart since… ever.
For me, Poetry, music, painting, photography are all linked and fall under the same “roof” they all have
an equal place and undivided attention when I am busy with it.

I believe we have for each one another reason for our total immersion and enthusiasm while at the “job”.
Let me know your impressions on this first photo as a starters, your feedback is very important to me 🙂

©copyright2013owpp

©copyright2013owpp

Multi-user-quick & easy 100% natural dough for 18th Birthday special Ganache cake!


Birthday cake 100% natural ©copyright2013owpp

Birthday cake 100% natural
©copyright2013owpp

...or more sophisticated? ©copyright2013owpp

…or more sophisticated?
©copyright2013owpp

In an old post I gave you a multi-user-quick & easy 100% natural dough where I wrote…

On this beautiful Sunday morning I would like to give you a very easy apple cake recipe with a dough that could be used for anything your imagination fancies, from sugarless jam layers, to chocolate ( carob powder for the cocoa sensitive ) or plain lemon, vanilla, rum, coffee, orange, almonds, from real or essence flavors, raisins, or raisins and dried fruits as Mango with pineapple and cranberry if you like, which will make it into a English fruit cake! Just use your creative side and innovate! Have fun while exploring, it’s the best way to have good results!

For the Gluten sensitive, there are countries where you can find specific flowers for that purpose, inquire at your local nature shop.
Enjoy and let me know!

But today I used the same dough for a special birthday cake which gives you another idea of how it could be used for anything under the sun!

Having said that, there is a twist to it and that’s the amazing Ganache recipe I got from a Super blogger http://truecolorblog.com/2013/03/ who posted a short summary of her own journey into healthy nutrition with exquisite improvisation in the culinary domain which she’ll post the recipes in the future. I took the ingredients and worked out the quantities which happened to be very popular on the birthday cake and I must say, it’s the best natural Ganache in my fifteen years of experimenting it, so enjoy and let me know what you think of it, I always appreciate feedback!

18th Birthday cake batter

————————

©copyright2013owpp

©copyright2013owpp

Ingredients

———-

1. 2 1/2 cup white Spelt flour ( Same rule as before, same cup throughout. Any flower you wish if your habits and availabilities are different. It could be wholemeal or for the gluten intolerant you could experiment with Gluten free flour too. )

2. 1 pinch of salt ( Best from a nature shop but not indispensable )

3. 2 tsp ( Dessert spoon ) Baking powder

4. 1 pinch Baking soda

5. 1/2 cup oil ( As I mentioned before, I use extra virgin olive oil and the taste goes away in the baking or cooking but, anything is good )

Pyramid top ©copyright2013owpp

Pyramid top
©copyright2013owpp

6. 1 cup of rice syrup ( Honey, Golden syrup or any natural sweetener or even sugar for those who use that )

7. 1 cup of Soda water or sparkling water if you want.

8. Cocoa or carob powder for the cocoa sensitive, according to strength of taste for one batch and the other could be lemon, coconut or vanilla flavor

Method

———-

Put all the dried ingredients in your bowl, mix by hand for a second, then add the liquids and turn on your electric mixer for about 4-7 mn (if the dough is not thoroughly mixed the fruits will fall at the bottom in the oven) , the ingredients are likely to stick at the bottom of the bowl too, after, so, before pouring into the tin, mix by hand once or twice.

I’m giving you all these minor details as they tend to be annoying to have to discover on the spot

Take a baking tin ( I happened to have a 5 cm =2 inches deep, 23 cm = 9.05 inches wide and 32 cm = 12.59 long, and fitted perfectly ) but anything will do, don’t be afraid to experiment, even if it’s not perfect at the first try, what a sense of victory when it comes out just right!

Color, palate &  poetry... ©copyright2013owpp

Color, palate & poetry…
©copyright2013owpp

Put a baking paper sheet in it, pour your batter in, slide in the oven on 150 degrees Celsius = 302 degrees Fahrenheit, for one hour to one and a quarter. I nevertheless enjoy ” checking ” on it and poke it once with a match or barbecue stainless steal stick to see. If it’s still raw it’ll stick to it. For the muffins it will take only 20-30 mn with a preheated oven.
It is neater to cut if it’s frozen beforehand but then it is not as fresh, whatever…they’ll bless you for it!

Ganache
——-

Ingredients
———–

1. 3 ripe Avocados
2. 1 1/2 to 2 cups pure cocoa or carob powder
3. 400 to 600 gr= 12.86 to 21.16 oz Honey, rice syrup or any kind of natural sweetener

Method
——

1. Mix it with electric mixer until creamy and smooth.
2. But add slowly the malt or honey, taste it and add if necessary.
3. Take the two different colored cakes and alter one to another for contrast and spreading in between a layer of Ganache to make it stick together, make the pieces of cake smaller to shape a pyramid then decorate the cake.
4. As a finish touch you could put grated coconut on top and add pieces of chocolate as decoration and even real roses as I’d happened to have at home!

Let me know your opinion about the white and wholemeal version if you’ve tried them both, I am curious and just enjoy the moment of this special occasion whatever it might be 🙂

Burano, Venice ( follow up of poem on Burano )


As a follow up of the poem I published yesterday I’m posting you this
video on you tube which does justice to the beauty of the place.

Enjoy it!

Circus in the rain Nov. 2012


Circus in the rain Nov. 2012 ©copyright2013owpp

Circus in the rain Nov. 2012
©copyright2013owpp

For those who are starting winter, this is a smile, a reminder that there’s always laughter in one’s heart and mind 🙂