um, what? This is an ILLUSTRATION people. Not a photo...not even photoshop'ed. I know it's hard to understand the significance of this without actually working in Adobe Illustrator, but trust me, it's intense. For more of Yukio Miyamoto's work, please visit his site!
Anyway, I was so inspired (in addition to the fact that I've always wanted to be SO much better at shading in Illustrator), that I found a tutorial on how to do a pepper. The artist provides you with the pepper photo that you use as a base for the colors, as well as the step by step process to create the realistic looking pepper just in Illustrator. Well, HERE is my very first attempt at the gradient mesh tool!
SO! I mean it's no Yukio by any means, but I was pretty proud! Yay pepper!!!
And speaking of peppers, the other night I made my last recipe of the month, Orange Kung Pao Chicken! I followed Z's recipe and then added orange juice and zest to the sauce. SO GRAND! I loved it! Plus I satisfied my atypical produce item by adding some sugah snap peas. Yum!
Sooooooo this weekend will consist of more maid of honor duties, more Miller Lite, and possibly Coldstone Creamery???? ahhhh I can't resist!!!!!!!
1 comment:
You do great tomato texturing!!! But for such times ahead when you roux the day, grandaughter, this should spare you any lumps...
WHITE SAUCE bec'hamel)
2-TBSP margarine 2-TBSP flour 1-cup liquid
In 1-1/2-qt pan using very low flame, make a roux by blending flour and margarine. Simmer gently (stirring) for 3 minutes. Roux should be well blended and frothy.
Remove roux pan from burner. Gently add 1 cup of hot liquid (milk or broth), stirring until blended. Return mixture to burner and bring to boil -- immediately turn flame very low. Simmer, stirring, for 4 minutes, until sauce is cooked and thickened.
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Elective finishes: 1/4-cup parmesan or sharp cheddar, or 1/4-cup vermouth. (Melt but don't cook cheeses -- cooking makes them stringy.)
WHITE SAUCE (bec'hamel)
2-TBSP margarine 2-TBSP flour 1-cup liquid
In 1-1/2-qt pan using very low flame, make a roux by blending flour and margarine. Simmer gently (stirring) for 3 minutes. Roux should be well blended and frothy.
Remove roux pan from burner. Gently add 1 cup of hot liquid (milk or broth), stirring until blended. Return mixture to burner and bring to boil -- immediately turn flame very low. Simmer, stirring, for 4 minutes, until sauce is cooked and thickened.
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Elective finishes: 1/4-cup parmesan or sharp cheddar, or 1/4-cup vermouth. (Melt but don't cook cheeses -- cooking makes them stringy.)
(Old favorite scratch recipe)
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