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sketch: tennis backhand

January 26, 2012

While many sports fans seem to be obsessed with football and the super bowl, for now, especially New Yorkers and Bostonians, my eyes are set squarely on Australian Open tennis, on the other side of the world. For the second week of the tournament, I do a loose figural drawing of a tennis player in a backhand swing pose.

illustration: tennis server

January 20, 2012

Australian Open tennis is on this week. It runs from January 16 to 29. Looks like I’ll be watching a lot of tv late into the night. Thank goodness for DVRs.

sketch: two angler fish

January 13, 2012

I call this “Strangers in the Night”. It started out as a doodle, but it was fun to draw the fish. I continued it as an exercise in dark and light tones. The deep sea is mostly devoid of color, anyway. Angler fish swim at 3 thousand feet deep where no sunlight can reach.

Oh, and happy Friday the 13th, y’all! See. A scary drawing for a scary Friday.

illustration: lobster

January 5, 2012

 

Happy 2012 all! This is my first post of the new year, and I need to “claw” my way back into the routine. So on that note…

I’ve been anxious to add a lobster to my collection of crustacean art ever since my trip along the coast of Maine, past summer. After having done three different kinds of crabs, the lobster deserves some recognition too. I did this painting in watercolor on an oversized pad.

Feel free to check out my art for sale, including sea life, at my store.

Did you notice that this lobster is not red? Lobsters turn red only after they’ve been cooked, ready to be served on a plate.

Here is an easy recipe, if you’re just cooking the tail:

– Chop the tail in half, lengthwise.

– Add butter or peanut oil, sea salt and pepper on the meat.

– Place the two parts meat-side down on the grill for 4 to 5 minutes.

– Then flip them shell-side down for 3 minutes until the meat appears opaque and firm.

– Finally, top with a squeeze of lemon, and garnish with parsley.

Placing the lobster on a bed of angel hair pasta, aglio e olio style would be a nice compliment to the dish.

Yum. I should start a food blog.

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