Swirled yellow
468 creative works found
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/ In his sumptuous exploration of food images (Food in Painting), Kenneth Bendiner states, that ” food for the art historian can be the one area where conscious rules and dignified ideas need not hold sway ..the real urges and concerns of a painter or his society can rise to the surface. There’s a certain freedom in the margins of art – where experiments and indulgence can operate—in other words more can be learned about someone from his backyard, than from the street façade of his house.” Martha made these many years ago on her old show…I did my own take on it, making them thicker and chewier, with lots of sugar sprinkled on top…the top one was tested for flavour before painting... :)) Watercolour on Arches Not Paper… / Cheese and Blueberry Danish / / A Slice Of New York Cheesecake with Candied Pecans / / Chocolate Cupcake with a Mocha Swirl / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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Painted very quickly, as they are going to be eaten in minutes. We / all love pancakes, but I think we North Americans are probably the only ones who eat them for breakfast ...Yummm…. The latest in the Delicious collection, is as usual a watercolour, painted very wet, fast, and loose on Arches Not Paper... A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Pancakes exist in several variations in many different local cuisines. Most pancakes are quick breads, though some are made using a yeast-raised or fermented batter. Pancakes can be eaten at different times of the day depending on local tradition. A crêpe is a popular variety of pancake of French origin. / Most varieties of pancakes, but not the Breton galette, are cooked one side at a time on a griddle and flipped halfway through the cooking process to cook the other side. The process of tossing or flipping is part of the essence of the pancake, and one of the skills that separates the experienced cook from the beginner. It is traditional to turn pancakes over by tossing them in the air using the pan and without using any other implements. This is a tricky maneuver that requires practice to perfect. / In Canada and the United States, the pancake is usually a breakfast food, although savory crepes may be served with the main meal. A “pancake supper” can be a social event (in the manner of an ice cream social or barbecue), with pancakes served at dinnertime. Pancake suppers are sometimes held as fund raisers. In Australia and Britain, pancakes are eaten as a dessert or served savory with a main meal. / A smaller pancake, often called a “silver dollar” pancake, is sometimes used in the creation of hors d’oeuvres in place of crackers or other bread-like items. Wiki. / Spicy Chewy Ginger Cookies / / Cheese and Blueberry Danish / / A Slice Of New York Cheesecake with Candied Pecans / / Chocolate Cupcake with a Mocha Swirl / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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/ I have had the recipe for this incredible dessert for many years and I have made different versions of it several times...the paper got creased and tattered with use, but the end result is always delicious…the original styling was perfect so I never changed it much, but repeated it every time I made it, especially when it was for friends…mind you when any one sliced into it, there went the perfect styling .... Watercolour on Arches Not Paper.. Shortcake is not really cake. It’s really a rich biscuit. A warm, crumbly, buttered biscuit, split in half, and filled with strawberries or peaches or some other wonderful summer fruit and topped with whipped cream. (Think of it as just-short-of cake.) The name “shortcake” dates to William Shakespeare’s England, according to The Oxford Companion to Food by Alan Davidson, although its 16th-century meaning varied widely from a shortbread-like cookie to a small cake. In early America, shortcake meant one thing: a dessert with berries .. C Sagan View the collection so far, at the Bubblesite HERE 717 Views / Maple Syrup Hotcakes with Berries / / Spicy Chewy Ginger Cookies / / Cheese and Blueberry Danish / / A Slice Of New York Cheesecake with Candied Pecans / / Chocolate Cupcake with a Mocha Swirl / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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There’s no such thing as a Bumbleberry—it’s a name pioneer cooks gave to dishes made with a combination of berries. You can use any combination of berries that you like, starting with two kinds of berries, or choose a bit of everything available at the time of baking…Blueberries, raspberries, blackberries, cranberries, plums…anything can go into a Bumbleberry Pie or Tart….Bumbleberry Pie is very popular in Canada ... This is the latest addition to the “Delicious”collection…Watercolour on Arches Not Paper… View the collection so far, at the Bubblesite HERE / Ginger Shortcake with Nectarines and Creme Fraiche / / Maple Syrup Hotcakes with Berries / / Spicy Chewy Ginger Cookies / / Cheese and Blueberry Danish / / A Slice Of New York Cheesecake with Candied Pecans / / Chocolate Cupcake with a Mocha Swirl / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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In his sumptuous exploration of food images (Food in Painting), Kenneth Bendiner states, that ” food for the art historian can be the one area where conscious rules and dignified ideas need not hold sway – the real urges and concerns of a painter or his society can rise to the surface. There’s a certain freedom in the margins of art – where experiments and indulgence can operate—in other words more can be learned about someone from his backyard, than from the street façade of his house. “Plum Blossom” is my name for this delightful sweet bun, made out of a bread dough, with a delectable filling of dried plums, caramelized apples, cinnamon, cardamom, and cloves…. to serve, it is topped with a delicious custard made with egg yolks, whipping cream and Calvados, an apple brandy from the French région of Basse-Normandie Watercolour on Arches Not Paper… View the collection so far, at the Bubblesite HERE / Sour Cream Bumbleberry Tart with an Apricot Glaze / / Ginger Shortcake with Nectarines and Creme Fraiche / / Maple Syrup Hotcakes with Berries / / Spicy Chewy Ginger Cookies / / Cheese and Blueberry Danish / / A Slice Of New York Cheesecake with Candied Pecans / / Chocolate Cupcake with a Mocha Swirl / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart / / Strawberry Tart / / Blueberry Tart
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“Winter in the North” is part of the Landscape Collection and it’s the north of Ontario on the Manitoba border... pulled from my portfolio and posted for this weeks Scavenger Hunt .. Watercolour on Arches Not Paper… PORTRAIT IN BLACK AND WHITE A grand clutter of magpies / in judges’ robes flutters to fill / the bone-bare branches / of winter trees. They stare / at me, then burst into mad / cackles of raucous laughter. / What, I ask them, is the joke? / The heavy load of winter snow / that slid sharply off the roof, / just missing me? The small cat / dashing by with piteous mews / to disappear into an open door? / The magpies do not answer. / Again in unison, they abruptly / cease their clatter to fly away, / bright plumage shining black / and white in icy winter light. Catherine Garland
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/ “Nectarine Crostata” is the newest addition to “Delicious” collection ...Watercolour on Arches Not Paper… In his sumptuous exploration of food images (Food in Painting), Kenneth Bendiner states, that ” food for the art historian can be the one area where conscious rules and dignified ideas need not hold sway – the real urges and concerns of a painter or his society can rise to the surface. There’s a certain freedom in the margins of art – where experiments and indulgence can operate—in other words more can be learned about someone from his backyard, than from the street façade of his house. When it comes to a tasty combination of cream or fruit filling wrapped in a crusty pastry, the crostata is clearly a winner. As a form of tart that hails from Italy, the crostata can be prepared with a variety of fruit fillings and made into any size that the cook desires. This means that the crostata can serve as a bite sized accompaniment to a freshly made sorbet or take center stage as a dessert plate sized Italian tart garnished with a glaze...wisegeek I serve my crostata with whipped cream or crème fraîche on the side…. the greatest thing about a crostata, is that even if you’re not an accomplished baker, you can easily make it.. if you can’t make pastry, you can buy ready rolled pastry, fill it with your chosen fruit, glaze with melted apricot jam wrap it and bake it… in fact, even though I generally make the whole thing from scratch this crostata took me much longer to paint than to bake. See some samples of the collection below, and view the entire collection to date, at the Bubblesite HERE / Ripe Cherries / / Plum Blossom with Apples and Cream / / Sour Cream Bumbleberry Tart with an Apricot Glaze / / Ginger Shortcake with Nectarines and Creme Fraiche / / Spicy Chewy Ginger Cookies / / Chocolate Cupcake with a Mocha Swirl / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart
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/ “Luscious Layer cake with Berries and Whipped Cream” is the newest addition to the “Delicious” collection... as I finished the painting, with all the delectable juices of the berries dripping down the sides of the slice of the cake, the song MacArthur Park, was running through my head… those of my generation will remember it… you know… the song that nobody understood, and that nobody could figure out why Richard Harris decided to sing it… be that as it may, this cake has nothing in common with that song… this cake is a celebration, not a reason to mourn Watercolour on Arches Paper… Winner of the Floral watercolour and pastel challenge, and featured many times I have been quoting Kenneth Bendiner’s “Food in Painting” off and on throughout the posting of this collection.. his book is a ” sumptuous exploration of food images in European and American painting since the early Renaissance… he sees food painting as a separate classification of art with its own history. / He looks at famous works by the likes of Brueghel, Rembrandt, Chardin, Manet, Warhol and many others, as well as some very intriguing paintings by a variety of less well-known artists. / He examines everything, from Still Life, to hunting pictures, bottled water, market stalls, menus, dining rooms, diners, and much much more. / He explains how images of food can be purely symbolic (which I consider my images to be)... he talks about the sexual reference is of surrealistic food arts, food as a marginal element in allegories, the optimistic human centered Renaissance spirit of food painting, and the way abundance, success and fulfillment pervade this art… he considers it to be a very undervalued area of art history”... See some samples of the collection below, and view the entire collection to date, at the Bubblesite HERE / / 1,302 views / Nectarine Crostata / / Ripe Cherries / / Plum Blossom with Apples and Cream / / Sour Cream Bumbleberry Tart with an Apricot Glaze / / Ginger Shortcake with Nectarines and Creme Fraiche / / Spicy Chewy Ginger Cookies / / Chocolate Cupcake with a Mocha Swirl / / Cinnamon Bun / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart
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Delicious..Salad...A Medley of Potatoes Arugula, Red Onions, and Sweet Italian Sausage
by Janis Zroback/ This latest addtion, is for all those who complained of gaining weight just looking at the collection…When I make the salad, I always use the same styling as the original recipe (which I came across years ago in a magazine) as it was so pretty…..however it does not last…as soon as someone digs into it, it’s gone…the tribulaton of all cooks... Watercolour on Arches Not Paper… Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. Italian sausage is a style of pork sausage which is noted for its seasoning of fennel and/or anise. There are many different potato varieties, each with its own unique combination of traits…I use, purple, fingerling, sweet, and red. Red onions, sometimes called purple onions, are cultivars of the onion with purplish red skin and white flesh tinged with red….they have a mild sweet flavour. See some samples of the collection below, and view the entire collection to date, at the Bubblesite HERE / Lucious Layer Cake with Berries and Cream / / Nectarine Crostata / / Ripe Cherries / / Plum Blossom with Apples and Cream / / Sour Cream Bumbleberry Tart with an Apricot Glaze / / Ginger Shortcake with Nectarines and Creme Fraiche / / Chocolate Cupcake with a Mocha Swirl / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart
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/ This is the latest in the “Delicious” Collection…not as decadent as some of the others, (or maybe it is) but here it is deliciously warm from the oven, drizzled with the sauce…serve with some cold creme fraiche on the side, or even ice cream… / I have also served it with Greek yoghurt…it has to be Greek, as it is undoubtedly the best yoghurt in the world, which when topped with a great honey, (also Greek, if you can get it), is wonderful on your breakfast oatmeal, or even on it’s own as a snack... Watercolour on Arches Paper… See some samples of the collection below, and view the entire collection to date, at the Bubblesite HERE / Lucious Layer Cake with Berries and Cream / / Nectarine Crostata / / Ripe Cherries / / Plum Blossom with Apples and Cream / / Sour Cream Bumbleberry Tart with an Apricot Glaze / / Ginger Shortcake with Nectarines and Creme Fraiche / / Chocolate Cupcake with a Mocha Swirl / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart
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/ A new addtion to the “Delicious collection, “It’s the Berries” is painted in watercolour on Arches Not Paper…Like it’s partner “Ripe Cherries”, it celebrates the fruit pure and simple…as always, I let the painters hand show, so as not to make it too photorealistic... See some samples of the collection below, and view the entire collection to date, at the Bubblesite HERE / / Poached Pear in a Mixed Berry Coulis / / Lucious Layer Cake with Berries and Cream / / Nectarine Crostata / / Ripe Cherries / / Plum Blossom with Apples and Cream / / Sour Cream Bumbleberry Tart with an Apricot Glaze / / Ginger Shortcake with Nectarines and Creme Fraiche / / Scone with Berries and Cream / / Lemon curd and Blueberry Tart
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Nikon D60 + Photoshop
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Flamenco dancer with yellow and gold swirling dress and dynamic motion at night
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florals
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She sailed to him on clouds. She had a story to tell and she called herself ‘Betty Blue.”
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Twist of the old Japanese proverb with a contemporary design.
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In this calender, I placed all my personal favorites for just all my friends. These are favorites of many of my viewers as well. Enjoy!! Let’s celebrate a new year with ART!! /
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Featured in Creative Cards
by Janis ZrobackThis painting has been featured many times and seems to be a popular choice !http://images-0.redbubble.net/img/art/framecolor:black/...
This painting has been featured many times and seems to be a popular choice / Ripe Cherries Thank you so much
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Bright vivid abstract image where you see different shapes the more you look at it
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Realm of the Seasons – In the gaze of Summer / —-—-—-—-—-—-—-—-—-—-— Complete Realm of the Seasons Series can be seen here —-—-—-—-—-—-—-—-—-—-— Photographic Composite / Created in ps cs3 / Eye Model – me —-—-—-—-—-—-—-—-—-—-— / MCN : CLFT2-W3KAA-6MAMP —-—-—-—-—-—-—-—-—-—-— Credits / PS Brushes used (swirls, lashes and some textures) courtesy of obsidian dawn / All other Images & Textures my own. —-—-—-—-—-—-—-—-—-—-—
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Brushes: GIMP Skulls and Hearts by illyera. / Tools: / - Gimp 2.6.6 / - PIXresixer 2.0.3
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Let’s get down and let’s get funky!
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