Today I thought I would share new developments in my artwork and my cooking!
Until recently, the only artwork I was showing on my website was my paintings from books. I finally found the time to fill in the gap and added a new portfolio section which includes other pieces — both old and new.
I just finished illustrating a picture book written by my husband, Denis Markell, that will be published next fall by Simon and Schuster. It was a really fun and challenging experience because I approached it differently and used line work painted with India ink along with my acrylic painting. Working with Denis was great. We bounce ideas off of each other constantly. So it was a true collaboration with the author, unlike when I illustrate other authors’ books. I work independently with the editor and art director, and sometimes I never even meet the person who wrote it!
I can’t show any samples from the book I did with Denis until it’s published, but it’s led me to do other pieces using the same technique which can be found here.
I have been recently painting with acrylics and dyes using watercolor and gouache techniques. I use little or no layering and I paint light to dark. I’ve been having fun using liquid frisket (which is why I had so much lying around to make my flesh wound!) and regular acetate frisket as well.
I’d love to hear from you– Are you a painter? What medium do you use? Do you like to experiment with other art making techniques?
I’m always fascinated to hear how other people create art. 🙂
Now, on to food and cooking — another art form! Actually this dish is pretty much a classic example of individual expression. The name “Okonomiyaki” translates to “grilled/cooked to one’s liking”.
Okonomiyaki is usually associated with Osaka but it can be found throughout Japan. I’ve heard it called a Japanese Pizza, but it’s really more like a Latke, because it’s made up of shredded cabbage and other vegetables. You can also add meat or seafood to it. I’ve even seen a version with bacon. It is bound together with a mixture of egg, dashi (Japanese soup stock), and okonomi flour.
2 1/2 oz. finely shredded cabbage (about one cup)1 oz. (about 1/3 of a carrot) grated carrot
1 oz. onion (about 2 tablespoons finely chopped
1/4 cup steamed spinach (I nuke some frozen bagged spinach)
4 large shrimp (I use bagged Kirkland frozen– I just grab 4 and thaw them in a bowl of cold water for about 10 minutes while I am chopping the vegetables. Then I shell and de-vein), chopped
1 egg and about 2 tablespoons egg white
1/2 teaspoon soy sauce
1/2 teaspoon water
12 g flour (about 1 heaping tablespoon)
1 teaspoon sesame oil, divided
1 tablespoon ketchup
1 -2 teaspoons Worcestershire sauce (or to taste)
sprinkle of rice seasoning (furikake)
1. Mix veggies and shrimp in a bowl. Whisk egg, soy, water and flour in another bowl.
2. Coat veggies with egg mixture.
3. Heat 1/2 teaspoon oil in nonstick skillet. Pour everything in and flatten like a pancake. Cover and cook on low for about 2 minutes. Loosen with a spatula. Put a plate on top of skillet and flip over so pancake lands on plate. Add remaining 1/2 teaspoon oil in empty skillet. Slide pancake back in raw side down. Cover and cook another 2 minutes or so. Remove to plate.
4. Garnish with sauce (just mix the ketchup and Worcestershire together) and extra seasonings if desired.