Tuesday, August 09, 2005
Ode to a Tomato
My first tomato in the patch out back, ripening on the bush, drawn for the Everyday Matters Weekly Challenge. It was pointed out by another EDM group member (who also drew a tomato for the vegetable challenge) that tomatoes are actually fruit, not vegetables. Oh well.
I was really taken by the play of light and shadow when I saw this, and did the underpainting very quickly in the back yard. The rest of the sketch was completed later on in the week at the breakfast nook table, and I think I lost the freshness of what I'd originally intended. It looks incomplete to me, but it also is beginning to look muddy and overworked, so I quit painting and am now just, well, considering things.
Meanwhile, this tomato in real life was viciously attacked by hungry non-human creatures just as it turned truly red.
Other stuff this week: We finally got high-speed internet. I've spent more time than I care to tell surfing around the net and reading old e-mails from friends who send links to sites with funny videos. I could never watch them before, so now I've caught up.
I read The Painted Garden, a great art / gardening journal sent by L, and am truly enjoying the inspiration. Thank you so much!
We found a great peach ice cream recipe -- very easy to make, fast, and light in texture since a custard isn't used in the making. Not the recipe for you if your favorite ice cream is a heavy Ben and Jerry's flavor ... it will be more to your liking if you tend to think ice cream is just a bit too rich.
2 1/2 pounds peached sliced
3/4 - 1 cup of sugar (to taste)
1 pint half-and-half cream
Puree the above in batches in a blender or food processor (I like the food processor -- it leaves better "chunks"). Pour the peach mix into a gallon ice-cream freezer container, and add:
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 - 3 cups whole milk (as needed to fill to the fill line)
Freeze according the ice cream freezer instructions.