Drawing Adventure

drawing adventure

Drawing Adventure

Drawing Adventure Notes

My newest drawing adventure started in late December 2018. I visited my sister and her family in Alabama. My great nephew is becoming a good drawing student. The two of us had the opportunity to get out into a nature park together to draw a tree. It sparked a renewed interest in drawing for me. I had been a drawing major in art school and drew as a medium for a few years after art school. I soon was persuaded to take up painting to improve my sales and have been a long time painter. In those days, nobody made any money off drawing. I think that has now changed.

Drawing Adventure

I have been doing a series of 4×6 inch drawings for about four months now and many sell. I am starting to see some improvement in technique as I practice daily. I have far to go to get back the technique that I felt was natural for me back in younger days. RA has damages my fingers a bit and I have occasional tremors in my hands, but the muscle memory is gradually improving.

Linda’s Graphite Drawings

Drawing Adventure

I have been experimenting with a variety of brands of graphite pencils. There are differences in quality to be sure. As a painter, I’ve always been fond of a full range of values from the darkest to lightest possibilities. I think that probably comes from my past as a drawer. In fact, that only occurred to me recently, which emphasizes the true importance of graphite drawing as a support for painting well. Drawing is where we learn to use values successfully because we cannot use the crutch of color.

Drawing Adventure

I find that I enjoy graphite the most, of all drawing materials. I sometimes use colored pencils to tint the drawing wth pale color, but I don’t really like colored pencil very much. I believe it is the waxy feel of them. That is not to say that colored pencil cannot be spectacular in experienced hands. My old friend Jeffrey Smart Baisden is a master of that medium. I’m not fond of charcoal either. It is messy.

Linda’s Etsy Shop

I have been thinking of taking a graphite pencil workshop again and have that as a future goal. Old dogs can learn new tricks. As many of you know I am an individualist soul and don’t take much to popular trends. One of the biggest trends I see in pencil work is the idea that pencil should be very smooth, not showing hatching or individual strokes. I don’t really care for that. I like to see cross hatching and strokes in the work. One of my professors in art school did very rough work that gradually refined itself to the point of interest in his drawings and I loved his drawings. The were full of energy and movement, yet very refined in areas, so that you knew he was a master at his craft. I would aspire to that brilliance. Many of the pencil drawings I see, have a static overrefined finish where everything looks smooth and flat. I am much to chaotic to enjoy that. Somewhere in between rough and refined is my goal.

Drawing Adventure

I hope within a year to have gained back much of my ability of the past and to begin to do larger, more complex drawings to add to my body of work. in the mean time, i cherish all of my papers, pencils and my new drawing table each afternoon while I pursue the arcane art of drawing.

More musings for artists and collectors to come….

Today’s recipe

 Artichoke Chicken

1 teaspoon fresh thyme leaves
1 3/4 lb boneless, skinless chicken breasts
1/4 cup flour
2 tablespoons canola oil
1/2 cup white wine
Juice of 1 lemon
1 (14-oz) can quartered artichoke hearts (drained)
1/3 cup julienne-cut sun-dried tomatoes
2 tablespoons butter
2 tablespoons grated Parmesan cheese

Remove stems from thyme leaves.
Squeeze lemon for juice (1 tablespoon).
Cut chicken into 1-inch chunks.
Preheat large sauté pan on medium-high 2-3 minutes. Place flour and chicken in zip-top bag; seal bag and shake to coat. Place oil in pan then add chicken; cook and stir 2-3 minutes or until lightly browned.
Stir in wine. Reduce heat to medium-low; cook 2-3 minutes or until liquid is slightly reduced.
Sprinkle lemon juice over chicken; stir in remaining ingredients (except thyme and cheese) and cover; cook 2-3 minutes or until chicken is 165°F. Remove pan from heat; stir in thyme and sprinkle with cheese. Serve.
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