Sunday, June 10, 2012

Getting Beat

I beat this sketch to a pulp but, frankly, I feel more beat by it. When all else fails just pound on them. But I learned some things. And have some new ideas for how I may want to handle complex backgrounds in the future.

Wednesday, June 6, 2012

Here's to Useful Herbs

They're great for sketches. Here's a couple quick ones of some of my favorites. From upper left to right, then lower center: hot and spicy oregano, lovage, rosemary, purple sage and caraway thyme. I know the lovage gets large, so will probably need transplanting. This celery like plant is great in soups and salads. Caraway thyme smells just like it's name and is wonderful in potato soup.

And another use, my recipe for:
Parchment Chicken with Herbs, Roasted Garlic and Onion
2 Chicken Breasts
1 small coarsely chopped onion
4-8 cloves roasted garlic
Handful of chopped fresh herbs... oregano, sage, rosemary, thyme, Parsley, basil. Anything you have on hand.
1 tablespoon or so Olive oil
Salt and pepper

Sprinkle chicken lightly with salt and pepper, then brown on both sides quickly in oiled pan. Remove chicken.
Cut 2 large 12"x16" pieces of parchment.
For each:
Place 1/4 of the chopped onion in middle of the parchment paper, Add on top 1-2 cloves of roasted garlic, sprinkle 1/4 of the herbs and salt and pepper to taste. Place chicken on top. Add 1/4 herbs, 2 garlics, 1/4 onion and 1/2 tablespoon olive oil on chicken, salt and pepper to taste.
Wrap each chicken up by folding edges of the paper. They should look like they're in big, upright envelopes. Punch 2- 1/4 inch holes. Bake in 375 degree oven for 30 minutes or so depending on size of the chicken breast. Comes out juicy and delicious.
I plate it with baked or boiled potatoes and put the roasted garlic on top so no butter is needed. The potatoes soak up the juices. And, of course, include a green vegetable of your choice.