Monday, January 29, 2018
Sunday, January 28, 2018
We did some exercises before the final drawings. A continual line drawing of the scene and a negative shapes outline drawing.
Saturday, January 27, 2018
Friday, January 26, 2018
I was going nuts trying to find pics for a press release. Perhaps now that I have found some, collecting them together here will help in the future,
Thursday, January 25, 2018
I had another bread experiment in the works, a small one. Wanted to take a pic of that in its stage just then. But the phone had turned dead and black. No revival.
Settle down to enjoy breakfast and let the phone throw its blockade fit. Open another device, go online by wifi hotspot, google the two problems.
Learned: 1) how to restart black screened iPhone, (luckily it was not a matter of the worst reason). 2) how to really delete what you thought you had deleted, and thereby free up space/memory in iPhone etc. Good so far. Just no before pics of current bread experiment.
Wednesday, January 24, 2018
January 24, 2018
February Celebrations Adult Art Workshops with Catinka Knoth at Rockland Library, 2018
Rockland - Catinka Knoth will lead an art workshop series for adults,
on creating motifs for celebrations of February: Valentine's Day, Mardi Gras,
and Chinese New Year - the Year of the Dog.
Each week will be a different subject.
Classes meet 11 a.m. most Mondays in February, (library closed for Presidents' Day, Feb. 19), in the
Community Room, Rockland Public Library, 80 Union St. Led by Knoth, participants will create their own art. Knoth provides the classes free of charge, with materials supplied. Friends of Rockland Library host the workshops, which are open to the public. FMI Knoth at 691-5544, or Rockland Library at 594-0310.
2/05 Valentine's Day roses, papercuts & cards
2/12 Mardi Gras masks and motifs
2/19 Library closed Presidents' Day
2/26 Chinese New Year - Year of the Dog
Knoth will provide instruction and guidance in drawing and creating the
fantasy images of February's celebrations. Participants will work with pencil, colored pencil, crayon, and papercut, with a focus on drawing
Knoth paints watercolors of Maine and whimsical animal scenes, which
she offers as cards and prints. She teaches a free weekly children's
drawing class at Rockland Public Library, sponsored by Wendy and Keith
Wellin. For more information about Knoth's work visit www.catinkacards.com
Attachments - art and photos by Catinka Knoth
Thursday, January 18, 2018
Tuesday, January 16, 2018
Since I did not want to bake that night, (after a 12 hour rising), it got a 24 hour rise. I did punch it down before bed. Unsure whether that would disturb anything. There is so little yeast to start. I guess the yeast grows. The dough ferments or sours during that time too. Monday morning I turned it over onto its baking pan, on parchment paper and some cornmeal, and it nicely formed this loaf shape.
A hot oven, a pan of water on the bottom shelf, then the loaf on its pan with a loose foil tent. After 1/2 hour, I removed the tent, turned down the oven a bit, put more water in the water pan, and baked another 1/2 hour.
Out of the oven and onto a raised surface to cool. (So it won't sweat and loose its crustiness.) This is an all wholewheat flour so it is a very dense loaf, like a peasant bread. Chewy, again like those Westphalian breads. I cut thin slices as I go. I will try a white bread with this method at some point. But yes, you can make bread with straight wholewheat flour. It just won't be light and fluffy.
I am so thrilled to be making bread again, (in loaves). There was a short period years ago when I made bread and tried selling them in my apartment building in NYC, going door to door! That did not last long but I learned from it.
No recipes or methods I have seen use the method I use. Because mine is unmeasured and relies on feel, and recipes nowadays need exact measurements. Mine is an easier mixing process and less messy. Hands don't get goopy even though you use hands to mix, and the mixing vessel is practically clean once the dough is mixed.
Monday, January 15, 2018
Sunday, January 14, 2018
I did not like that one is to give it such a low first story just to keep the ends locked in place. So I think I used a different made up lock. My chimney is smaller than instructed because I just used a scrap for it. So it does not like to stay inside the insertion point.
Friday, January 12, 2018
1 (?) T butter
Two heaping spoons sugar
Dash of salt
3 to 4 heaping spoons of flour
Combine butter, sugar, salt
Cream together well.
Add flour, cinnamon, and cocoa powder
Mix well with a fork
till it's like a fine crumb to altogether you line
Splash water or coffee into the mixture.
Just a few spoons at a time - mix quickly
Gather with your fingers until it makes a ball of dough.
You don't want to over mix.
On a piece of parchment baking paper, lay the ball of dough and
flatten it into a large cookie shape.
Break the cookie in anyway you want that you would want to break apart later.
You can do it in pie wedges
You can do it in strips
'Bake' in cast-iron frypan on the stove top that has been preheating.
Use aluminum pie plates as a kind of oven inside the frypan.
Cover the frypan and 'bake' about 25 to 30 minutes.
Remove from heat, cut the cookie shapes while your cookie is still soft, otherwise it could break.
Let it cool before you eat!
And don't eat it all at once unless you have others with you to share it.
Tuesday, January 9, 2018
Line up the short side of the sheet onto the long side, with the corner being the radius point. Fold back the excess exactly where the short side lies along the long side. Remember, a 'square' has sides of equal length, at right angles to each other.
Paper, however, has physical properties that you must attend to. It does not like to fold against its grain. The grain of paper, its fibers, usually run with the long side of a sheet. So a sheet acts unruly when you try to make it do what it does not want to.
You must hold it in place very carefully as you go to fold your crease. You need to do that against a flat surface rather than up in the air.
Sunday, January 7, 2018
We managed cutting thru the multiple folds needed for 6 pointed flakes. Start with a square sheet, (assuming you know how to get a square?) Fold in half diagonally and again, so your sheet is now in a triangle shape, (like a kerchief or napkin). Now, how to divvy that into 3 equal sections? From the central corner, (from which the folds radiate), roll(?) the two perpendicular folds as if to make a cone. You are trying to arrive at the spots/lines that will create 3 equal angles at the radiation line. Once you think you have it you can bear down and press the crease. I prefer doing this divvying or finding process as an accordion fold, rather than roll up. Roll up at that thickness adds too much thickness to your assessment, and skews the balance.
Make this V-shape into a triangle. Cut off those wings by cutting straight across the intersection of the folds. This will make each panel equal. If you were to open the sheet you would have an equal faceted circular shape, a hexagon.
To turn it into a snow flake having six more pronounced points, fold your sheet back up, cut dipping down between the two outer points and back out. As long as you are doing this thru all the thicknesses, any design will be interesting because it will repeat. The just start cutting away paper as you want. You can't only cut slits though. They must have some width so that they show. Experiment! Lay your flakes against colored backgrounds so they will show, or not! Make garlands. Hanging strings of them. Big flakes, little flakes.
The student had never made them - from the snowless west coast. Instead had followed the Mexican tradition of papercuts for the Dia des los Muertos. Turns out these are called papel picante, (pricked paper). They are cut from multi layers of colored tissue paper and hung fluttering from long banners, like pennant festoons. (I will confirm these terms later.)