Inktober Day 14: Kyoto Street Scene

Drawn from a photo I took in Kyoto in 2015. This took me longer than I’d have liked (largely due to lack of time!), so I’m behind again on my Inktober drawings. Though that’s the case, I’m very much enjoying this process; I may not be posting every day, but I am drawing every single day and do plan to have 31 drawings by the end of the month 🙂

Playing Catch-up (i.e. Inktober 5, 7, & 8)

I haven’t been that well the last few days and the cat integration project has been intensive (we are making progress!) so I fell behind on my Inktober drawings. Was never going to be able to do four detailed ones in one day to make up time, so instead, here are three 5 minute sketches and now I can move on to today’s… after I have a nap ☺️

Peacock Feather

Bottle from The Yamazaki Whisky Library

Pumpkin for Canadian Thanksgiving

Inktober Day 6: Kyoto Neko

A quick ink and Copic drawing of a tiny ceramic maneki neko we bought in Kyoto. If anyone knows of somewhere we can find these specific little guys (see second photo) online, I’d love to know! They came in many poses and we should’ve bought more when we were there! ☺️

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💡Lesson learned from this piece: blot Copic Markers before drawing with them if it’s been awhile since you used them!!! I did this drawing twice; the first time, when I started to ink the red for the ears, it soaked the paper, spread and ruined the drawing 😐

Inktober Day 4: Cat’s Eye

0F11ECAC-62EA-49E8-AA77-56C59E84560B.jpegI bit off more than I could chew on Day 3 by starting a drawing I didn’t really have time for and then having a migraine thrown into the mix, so I spent a lot of Day 4 working on Day 3. Rather than being down a day on my drawings, I drew this quick cat’s eye (Ponzu’s to be precise!), which took twenty minutes. Day 3’s drawing will be posted tomorrow along with whatever I come up with for Day 5. 

💡Lesson learned from this piece: I think I feel a greater sense of freedom with smaller pieces as I don’t have so much time invested in them. I should carry that feeling into bigger pieces. 

Inktober Day 2: Ponzu the Cat

Now, why I decided to draw my darling Ponzu on a day when I had no time and I know she’s so hard to capture is beyond me… I guess I just love her that much ☺️

💡Lesson learned from this piece: I can finish a drawing in an hour or so if I need to and I’m willing to let perfectionism go. It’s a handy lesson 😉

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Inktober Day 1

I recently heard about Inktober so thought I’d give it a go. I’m new to drawing in ink so figured this is a perfect chance to get properly acquainted!

Yesterday was manic so I’m posting yesterday’s drawing a little late, but luckily Inktober is about enjoying drawing and creating consistently, not about militantly meeting arbitrary goalposts ☺️

For me, every piece of art is also a learning experience so I think I may share one of the things I learned from each piece as I go. For this one, I learned I shouldn’t rush, even when I feel I need to hurry 🙃

So, my Inktober Day 1:

A Realm of My Imagining

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Inarizushi

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Another one from the archives. I originally posted this back in 2010 (how time flies!)

I’ve always loved Inari; it’s yummy and for me brings back fond memories… when I was little my Grandma would make it every time we went to visit her as she knew it was my favourite. We used to call it ‘Bag Sushi’. Image result for copy and paste laughing blushing emoji

Ingredients:

Inarizushi Bags (here are a couple links to different brands sold by Japan Centre in London to show you what I’m talking about. You can probably find them at your nearest Asian food store or, if you are in the UK, can order them from Japan Centre online: Hime Inarizushi no moto and Hikari Inari Age)

2/3 c sugar

1 tbsp salt

1 cup rice vinegar (you can substitute with white vinegar, but rice vinegar is nicer)

2 medium sized carrots

1 tbsp soya sauce

2 tbsp sugar

approximately 3 tbsp pickled ginger, finely chopped

5 cups cooked Japanese/sushi rice

 Instructions:

1. In a small saucepan, mix the sugar, salt, and vinegar together, place over low heat and stir until the sugar dissolves. Set aside.

2. Wash, peel, and grate the carrots using a large cheese grater. Put the carrots in a small saucepan, add enough water to cover, plus the tbsp of soya sauce and the 2 tbsp sugar. Simmer for 3 minutes, drain, cool, then squeeze out excess moisture. Set aside.

3. Cook the rice and put into a large flat dish, sprinkle about 1/2 of the carrot and 1/2 of the ginger over the rice, then pour about 1/2 of the vinegar mixture evenly over the rice as well. Wet a wooden spoon/rice paddle/spatula and use that to gently turn the rice over, mixing everything together. When the carrot and ginger look evenly incorporated, taste the rice to see if it’s seasoned to your liking. If you prefer, add more of the carrot, ginger, and/or seasoning liquid (being careful not to make the rice soggy) and again gently turn the rice to mix and cool. Do not overmix or squish the rice. If you’d like, you can fan the rice to help it cool.

4. When the rice mixture is cool enough to handle (normally just slightly warmer than room temp), open the package of Inarizushi bags. Stuff the bags with the rice (messy, but fun!), fill them about 3/4 full and then fold over the ends to cover the rice. (Some people fill them to the brim which works well too, but I find the ¾ full method helps keep the rice moist for longer if you have leftovers).

Enjoy!

They keep well for a couple days in the fridge if wrapped well (I normally keep ours in a Ziplock bag or on a plate well covered with plastic wrap).

Somerset

A couple weekends ago,  we went for a quick trip to the coast in Somerset. We stayed in the beautiful and very welcoming Swain House in Watchet and had a great mini break. It was the first time in ages we’d been out with our cameras and, though my eyes are feeling a bit out of practice, it was lovely. Here are a few shots from the weekend.