Art. Sex. NDG. Artist’s Session. 6-28-15

We had a model scheduled who cancelled with an hour to spare (I know, right?) and his backup who likely looked at the rains we had today and decided to stay home.

So, plan C – A few of the artists each took a 10 minute pose.

We had a lot of fun.

It was interesting to see the group from the model’s perspective and what has to be gone through to hold a pose.

The rest of the group’s drawings can be seen at ndg-dc.blogspot.com

Mine are below:
DSC_0642 DSC_0643 DSC_0646DSC_0640

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Sex. Art. Drawing Sessions at the Nudio. 6-13 (Peter) and 6-16 (James)

Drawings from Sunday, and a photo or two:

IMG_20150613_185601833 Peter-6-13-15 DSC_0522 DSC_0615 DSC_0599
…and drawings of James from this evening’s session.
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Sex. Art. NDG. Recap. 05-30-15. Model: James.

My drawings followed by photographs of the model’s poses.

IMG_20150531_211930975IMG_20150531_212139 IMG_20150531_212227 IMG_20150531_211854299 DSC_0451 DSC_0452 DSC_0453 DSC_0456 DSC_0458 DSC_0459 DSC_0461 DSC_0464

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Cuisine. Fancy Mushrooms. 5-1-15

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Fresh mushrooms seem to last longer if you store them in the fridge in a paper bag. They dry out a little, but this seems to concentrate “umami,” the flavor that people associate with meat.

Here’s something delicious you can do with them.

2 cups of mushrooms, sliced. I prefer Shitake and Oyster mushrooms, but use what you like
1 medium onion, peeled and diced.
5 cloves of garlic, chopped
3 stalks of hearts of celery, finely chopped.
3 cups vegetable stock
2 tablespoons of concentrated beef stock
1 cup of leftover pre-cooked roast beef or steak.
1 tablespoon of butter
3 tablespoons rendered deep smoked Kentucky bacon fat.
1 teaspoon Zatar
1 teaspoon ground sassafras leaf (File)
1 cup of cream-line  milk (whole milk will do, but cream-line is richer)
1/4 cup of white Italian Condiment (White Balsamic Vinegar)
1/4 cup of flour

Add fats to a Dutch oven on the stove top at medium high heat. Sautee the onions, celery and mushrooms, add herbs and quarter cup of flour. Keep the sautee moving with a wooden spoon as the flour cooks in. Add the quarter cup of vinegar and de-glaze the pan, scraping the delicious brown bits up into the sauce. Add your leftover beef and concentrated beef stock and three cups of vegetable stock.

Simmer for 10-15 minutes until it starts to thicken, then turn down the heat and add the milk.

Let it simmer but do not boil it.

Serve with toasted Italian Rolls, sloppily smeared with soft goat cheese.

Dig in.

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Cuisine. Fancy Mushrooms. 5-1-15

image

Fresh mushrooms seem to last longer if you store them in the fridge in a paper bag. They dry out a little, but this seems to concentrate “umami,” the flavor that people associate with meat.

Here’s something delicious you can do with them.

2 cups of mushrooms, sliced. I prefer Shitake and Oyster mushrooms, but use what you like
1 medium onion, peeled and diced.
5 cloves of garlic, chopped
3 stalks of hearts of celery, finely chopped.
3 cups vegetable stock
2 tablespoons of concentrated beef stock
1 cup of leftover pre-cooked roast beef or steak.
1 tablespoon of butter
3 tablespoons rendered deep smoked Kentucky bacon fat.
1 teaspoon Zatar
1 teaspoon ground sassafras leaf (File)
1 cup of cream-line  milk (whole milk will do, but cream-line is richer)
1/4 cup of white Italian Condiment (White Balsamic Vinegar)
1/4 cup of flour

Add fats to a Dutch oven on the stove top at medium high heat. Sautee the onions, celery and mushrooms, add herbs and quarter cup of flour. Keep the sautee moving with a wooden spoon as the flour cooks in. Add the quarter cup of vinegar and de-glaze the pan, scraping the delicious brown bits up into the sauce. Add your leftover beef and concentrated beef stock and three cups of vegetable stock.

Simmer for 10-15 minutes until it starts to thicken, then turn down the heat and add the milk.

Let it simmer but do not boil it.

Serve with toasted Italian Rolls, sloppily smeared with soft goat cheese.

Dig in.

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Art. Sex. Naked Drawing Group. Model: Steve

The model and his sword:

IMG_20150425_204724 IMG_20150425_154516270

And my drawings…
IMG_20150425_171058607 IMG_20150425_171140023 IMG_20150425_171218951 IMG_20150425_171248093

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Cuisine. Dark Beer for Breakfast. 04-19-15

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A co-worker of mine recently revealed a family recipe for waffles.

The recipe involved beer, doesn’t require 24 hours preparation time, and makes delicious waffles.

I don’t want to put her family recipe online.

I’m also a tinkerer. In my opinion, a recipe is the jumping-off point for innovation.

Here’s what I came up with:

Mango-Banana Brown-Ale Waffles
Half a bottle of Brooklyn Brown – you can likely substitute a good stout and it should work just fine. What you do with the other half of the bottle is up to you. ;)

2 cups double zero flour (I got it at a shop that specializes in Italian goods)

1/4 cup rice flour

1/4 cup goat yogurt (you can substitute regular greek style yogurt)

1/2 cup whole milk

1/4 cup of sugar

two pinches of sea salt

1 teaspoon baking powder

1/2 teaspoon of baking soda

1/2 mango, peeled and diced into half-inch cubes

1 ripe banana, diced into half inch cubes

Turn on your waffle iron and have a high-heat oil handy to wipe or spray over the hot surfaces. I prefer peanut oil, but avocado or canola oil will work fine.

Combine your dry ingredients with a whisk.

Add your milk and yogurt until a thick lumpy batter happens

Pour in half of the bottle of beer. You may need more to get to waffle batter consistency. Note that it has bubbles in the batter. That should make for nice, light waffles. The sugar in the recipe will ensure that the outside of the waffles turn a delectable golden brown and are slightly crisp.  Fold in your fruit carefully, but don’t overmix or you’ll toughen your waffles.  The batter will definitely be lumpy.

Pour enough batter into your iron to allow it to form a good waffle, but not so much that it overflows. This differs from iron to iron, so if you’ve made waffles before with it, I’m pretty sure you know how much to put in. Mine takes a quarter cup per waffle section, with maybe a couple teaspoons more if the batter doesn’t flow around right.

Cook the waffle until golden brown and you no longer see moisture coming out of the edge.

Put the waffles on a plate and put them in the oven until you have enough of them made to serve.

With mine, I put some Canadian Bacon in the microwave long enough to melt a quarter slice of  aged cheddar, sliced up some fresh fruit, pulled a couple scoops of salted caramel ice cream from the freezer, and poured maple syrup over both the sweet and savory sides of the plating.

WARNING:  Lots of carbs and sugar and cheese and protein is a delightful brunch, but it will make you sleepy, so make sure you have plans for the afternoon that will keep you moving, or you will fall into a food coma.

That’s pretty much guaranteed with these things.

Dig in.

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