Archives for category: Drawings

Graphite on drawing paper and bristol

pig-berkshire1:2  pig-saddleback1

pig-tamworth1

pig-guineahog1-finished3

Berkshire, Saddleback, Tamworth and Guinea Hog

Graphite on newsprint or sketch paper

pig-ossabaw3:1   pig-ossabaw4:1

pig-ossabaw1:2Rdet

pig-basque1

pig-largewhite1:3

pig-redwattle1

Like with the chicken sketches, I was practicing body language, light and the particular differences in shapes and markings between breeds. The breeds, in order, are Ossabaw, Basque, Large White and Red Wattle.

Graphite on drawing paper

chicken-sussex1:2

Graphite or colored pencil on newsprint

The gesture drawings were an exercise to learn their body language. The slightly more finished ones were about light and feather texture.

chicken-sketches2

chicken-sketches3:1

chicken-sketches8:4det2

chicken-sketches8:3det

chicken-sketches11:2det

chicken-sketches10:3det

 

 

These were all done with graphite on newsprint or toned sketch paper. The women were drawn from photos. The man was drawn from life during a figure drawing studio session. I’ve posted them here in rough order of time spent per drawing.

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These orange blossoms were a wedding gift to some family friends. I used pencil and white pencil on toned paper.

orangeblossoms1:1

orangeblossomsstaged1:1

The quilt in this second photo is by the wonderful Molly Lieberman, and the embroideries are my own, both from 2007. (I wanted to see the flowers staged with some other art. Now they’re at our friends’ home.)

Cannelés are heaven itself. They’re essentially a rummy, vanilla bean-infused custard, baked in a hot oven until they’re nearly black on the outside. The dark crusts are shiny and sticky with caramelized sugar. The insides are creamy, sweet and just barely solid. These drawings were done with graphite and white pencil on toned paper, one with some gouache.

cannele1:1

cannele2:2

cannele3:2

cannele4:3

Abricotines are another wonderful little pastry. They look like macarons, but they’re a different in some important ways. The shells often include a combination of bitter and regular almonds, and they’re not colored or shiny or hard. The shells are also covered with sliced almonds and usually with powdered sugar. The filling is apricot jam. My drawings are graphite and white pencil on white or toned paper.

abricotine1:2

abricotine3:2

abricotine4:2

abricotine5:6

And, last, another brioche.

brioche4:3