A Whispering Medium

Silverpoint is relatively rarely seen nowadays, but it remains a delicate medium for drawing. Putting a point of real silver onto gessoed paper allows the same kind of fine detail and fragility to be expressed that are characteristic of harder graphite pencils’ work. The effect is of pale and careful imagery, a wisp of smoke, a mist, a whisper.Drawing: Silverpoint Apples

There’s an appealing air of the arcane to a medium that’s old and seldom used nowadays, and silverpoint qualifies on both counts. It’s also effective, as I found in my little experiments, on a black background to create gently ghostly drawings, but as ghosts seem wont to do, has a tendency to disappear at the slightest whiff of air, since oxidation darkens silver and it becomes less and less visible against the dark ground. Of course, that very ephemeral quality might be a further attraction, an encouragement to see the medium as a passing fancy best appreciated ‘fresh’ and gone in the blink of an eye.

Drawing: Silverpoint Blueberries

This is, after all, an age in which change comes at an ever-increasing speed and in growing quantities, and we become accustomed to nearly everything having the shelf life of a mayfly at best. We adapt, we move on. Yet we crave the sense of permanence and connection, so here I am marking in graphite over the top of the silverpoint as it fades, or scanning the images to enhance the contrast while it can still be seen. And while I still love the sense of tactile attachment and involvement that writing longhand, pencil on paper, gives me even when I’m up to my elbows in graphite dust, not to mention hoping that the neural connections such physical action reinforces better than keyboard manipulations will stay with me longer somehow, what do I do with my writings? Transcribe the scribbles to the electronic medium by sitting at my keyboard afterward anyway.

So passes our world; we labor with new tools to speed things up, revisit and relish the old methodology and tools to slow down and remember, and then run back to catch up with the new again. We, too, are ephemeral as faint images, as ghosts, and we feel our mortality even as we strive to make our marks on the world while passing through it. Our tiny voices and messages may be lost in the ether forever, and that, almost at the instant of their making, but the urge to tell our tales remains. Our little silver trails will fade, but we will have moved on elsewhere as well.

One Simple Self-Improvement Tool: Live Among Your Betters & Keep Your Eyes Open

text + images

digital artwork

text + image

Foodie Tuesday: Good Gravy, Man!

Things should never be made harder to accomplish than they already are. I am a fond aficionado of sauces and gravies and syrups of all sorts, but many of them are so famously hard-to-assemble in their rare and numerous ingredients and even harder to assemble in their finicky techniques that I am cowed into quitting before I even make the attempt.

Gravy shouldn’t fall into that category, but often, it does. If you’re like me and not superbly skilled at even the most basic tasks of cookery, making a perfect roux or incorporating any of the standard thickening agents into a fine meat sauce without outlandish and unseemly lumps and clumps is about as easy as it would’ve been getting 50-yard-line tickets to the Superbowl. Which, as you know, and as is also the case with the gravy perfection, I had no intention of ever attempting anyway.

But here’s the deal. If you find a technique that does work for you and requires little effort and no exotic ingredients and can be varied in a number of ways once you’ve mastered it, why on earth wouldn’t you go to that as the default recipe? I’ve found the little preheated-pan trick I learned from Cook’s Illustrated for roasting a chicken so nearly foolproof and so delicious that I use it every time, even though my oven is showing such signs of impending demise that the merest whiff of said pan in its vicinity gets the smoke billowing right out the oven door and the alarum bells a-yelling even when the oven is freshly spick-and-spanned. Now, you may say that it is not the recipe or even the oven that’s at fault but rather the idiot who is willing to risk life and limb to roast a chicken in a dying, antiquated oven, and you would be correct, but that’s not the point of this little exercise, now, is it? I’m merely highlighting for you the immense appeal and value of a tried-and-true, easy recipe.photoThe same can be said of using my much-appreciated sous vide cooker for a reliably fabulous roast beef, medium rare from edge to edge and tenderly moist in a bath of its own juices, salt and pepper and a knob of butter, so flavorful that it needs little more than a quick searing caramelization to be more than presentable at table. But while it requires nothing more, it is in no way harmed or insulted by the presence of side dishes, and with them, a fine gravy is a benevolent companion indeed. And as I am not one to be bothered with fussy preparations, the nicest way to make gravy in my kitchen is to pretty much let it make itself.

So when the roast is done hot-tubbing it sous vide, out it comes, gets a quick rest so that some of the juices that have emerged from it during its bath return to their appointed place in the roast before I cut the cooking bag open, and then I get the real sauce-sorcery underway. I pour the buttery juice from the bag into a microwave-proof container and nuke it until it cooks and coagulates, as meat juices will do. Sear the roast in a heavy pan and set it aside to rest again. To continue, deglaze the pan with a good dousing of whatever tasty red wine you happen to have handy, a cup or two if you can part with it from the drinks cupboard, and just let it reduce at a simmer until it thickens slightly all by its little ol’ self. In just a few minutes, it’ll be quite ready for the big, saucy finale: puree the clotted microwaved juices and the wine reduction together (use a stick blender, if you have one, so you can keep the ingredients hot without exploding your blender!) until they’re silky smooth. Adjust the seasoning if you like, but it’s already going to be mighty delicious, don’t you worry. Easy does it.photoIsn’t that how it’s supposed to be? Now, eat up, everybody.

P.S.—don’t think because you’re a vegetarian you’re off the hook with this one. This not-even-a-process works pretty easily with nearly any roasted vegetables too. Deglaze your roasting pan with wine or, of course, some fabulous alcohol free homemade vegetable broth or some apple juice, and reduce it a bit; the final thickening agent is in your pan of roasted vegetables. Just take a nicely roasted portion of the plant-born treats and puree that goodness right into the pan reduction and Bob, as one might say, is your parent’s sibling. Your gravy is done and ready to shine. Be saucy, my friends!

Teaching the Digits to be Digital

One of the great challenges of leaving behind my personal Stone Age is finding a useful balance between who I am by nature and what I am trying to achieve by effort. Given my formidable inner desire for inertia (a.k.a. Laziness), the main trick is to find entertaining enough ways to achieve any wanted result that I’m willing to actually get up off my leaden posterior and Do Stuff.

One of the greatly intimidating challenges, for me, is learning anything that smacks of the technological. Whatever my reasons and/or excuses, I’m timid about those things that require elemental knowledge let alone mastery of anything with Parts, anything requiring Processes. Machines. Electronics. A bicycle, for heaven’s sake. So it’s hardly surprising that I should be nervous about figuring out how to use techno-tools for art, along with any other Luddite fears I may harbor in my dimly-lit soul.

Having three sisters who are all skilled at using numerous sorts of computer equipages and their various companion software programs, I should feel, at least, the camaraderie of the struggle, if not the surrounding angels of educators. But of course, besides the little problem of living thousands of miles from each other there is the larger problem that even on those rare occasions when I know how to describe what I’m trying to do, posing the question to the Three Graces of computer wizardry is still impracticable, because they–unlike me–are using their computers to do useful, practical and normal things like handling spreadsheets and communications. Me, I am trying to make the computer my pencil, pen, paintbrush, eraser, scissors, glue, welding torch, carving chisel, and serendipitous doer-of-things-unexpectedly-artistic. Not their sort of problem, you see.

My solution: mess around and see what happens. I do realize that there are classes, really fine and useful classes and innumerable tutorials, available both in person and online for this sort of thing any time I should step up and behave like an intelligent adult. But, while I am in the interminable queue that wends its way toward maturity, I remain stubbornly ill motivated to learn things via proper channels and techniques, and instead spend my time poking at the keyboard and zigging and zagging my fingers around on my trackpad at irregular speeds and intervals and just seeing what happens as I go. What does happen is just often enough entertaining enough that I continue my willfully aimless art-making in this mode and sometimes hit upon something that seems recognizable as a picture.

Who knows, this might be my own version of the correct method after all.

digital drawing from a photograph

Louise Brooks tags along with me into the 21st century . . .