almost there...

painting is a loooong process no matter what. i always seem to forget that. the act of painting may not take much time, but trying to figure out if you are done is the hard part. the necessary pause between action is where the time goes. the whole process takes time. just when i think i'm done, i see that it needs more. this one is close though. very close.... but not quite.
e.cobb, "one breath at a time" 30x22"gouache and oil pastel on paper.
what started out as a depiction of a tree, is turning more into lungs.... possibly veins. i like how it could go either way.



this piece is already designated for my momma as a birthday present. it's been a good project to get me back into painting. these snippets from the larger painting are inspiring me to focus on only parts of trees for the next couple paintings. so future patrons: never fear. there will be more to come.

eye spy snowscape

i went snowshoeing and this is what i saw:



the leaves remain
like skeletons...

... golden imprints...

....calm... still...

... among light and shadow.

an embrace

finding this forgotten sketch i had done years ago was like a present; sort of like when you find $20 in a jacket you haven't worn in a while. i hardly remember the context or motivation for doing it, which makes it all the better.


e.cobb, "an embrace"6x6"(ish), pencil on vellum.

pomelo love

i was recently introduced to this large citrus and have to admit i'm a big fan. pomelo's are similar to grapefruit and understandable mistaken for them. personally, i feel a pomelo is far superior to grapefruit for the following reasons:

1. they are much easier to peel. unlike a grapefruit, where you have to find that curved serrated knife to pry out the juicy pulp (who actually owns one anyway); a pomelo's segments are easily peeled out like a mandarin... but better because the "membranous, juicy vesicles" pull away from their fibrous pouch. yeah, i got technical.
2. their flavor is sweeter and, dare i say, more floral, than that of a grapefruit. i know many people dislike grapefruit due to their, sometimes, harsh acidic bitterness. there is none of that with a pomelo, just a slight tartness trumped by incredible natural sweetness akin to honey... but not too sweet.
3. pomelos were the cheapest citrus available at my neighborhood coop.

in conclusion, i clearly have more important things to do than compare citrus. so i'll stop now. that is all.

think warm thoughts

march is here! but spring... not so much. these old photographs of a long-past summer vacation are helping me think warm thoughts. perhaps they'll do the same for you!



these photos reside on a scrapbook page with this title:

p.s. i am delighted by white ink on black paper.

snow day

apparently yesterday's wishful thinking for spring didn't pan out so well because this is the view i awoke to:





i have to admit, it is really beautiful... not to mention, a good excuse to stay in all day to bake bread, make soup, and read. c'est la vie!

just add leaves

ok, it's official: i'm over winter. spring, where are you already? i made a page of leaves to help inspire the season's arrival...


e.cobb: just add leaves, pencil on vellum, 11x14"

making color decisions

it would be a vast understatement for me to say "i love colors". needless to say, a lot of decision making went into narrowing down the options for our wedding's color palette. in fact, i made up a big swatch board with variations on the 4 main colors: pale gray-blue, antique peach, sage green, with deep alizarin crimson to accent. the swatch layout is a bit overwhelming so i simplified things by rummaging through my oil pastels... and here you have it:

for the love of fennel

dear fennel,
i have always been a fan. raw or roasted you are fabulous. though to be honest, on your own you are a bit much (and after a while, boring). please don't take this personally, but you need friends. that is why i have devised a dish for which you are star of the show among strong supporting actors. behold: my technicolor fennel salad. darling, you will be simply ravishing.
your welcome,
emily
p.s. my feta-herb-muscat vinaigrette really seals the deal.

i'd show you pictures of the finished product, but the shots did not turn out well. they made the salad look like barbie's melted plastic property post malibu fires... yeah, beets tend to turn everything hot pink, including your tinkle. that said, here's the recipe:

{ emily's technicolor fennel salad}

• 1 large bulb of fennel ~ 1/3 very thinly sliced, 2/3 rough cut & roasted
• 4 baby beets ~ roasted, peeled, cubed
• 3 tangerines ~ divined & segmented
• 1 bunch tarragon ~ de-stemmed
• 2/3 cup chopped walnuts
• a couple handfuls of greens (i used butter lettuce, but any mescaline mix will work)

1. prepare ingredients and set aside until ready to serve. note: i roasted fennel and beets in separate foil packets @ 425 for 45 min. then let cool to room temp.
2. to serve: toss greens, tarragon, tangerines, fennel, walnuts in dressings and place beets on top.

{ feta-herb-muscat vinaigrette }

• 1/2 cup french feta
• 1/4 cup high quality extra virgin olive oil (plus more if needed)
• 3 tablespoons muscat dessert wine
• 2 tablespoons orange juice
• 1 1/2 tablespoon finely chopped shallot (about 1 small shallot)
• 1 tablespoon or so chopped rosemary
• 1 tablespoon chopped mint
• 2 teaspoons agave syrup
• kosher salt & fresh ground pepper to taste

1. combine muscat, o.j. & syrup in food processor/ blender and pulse a couple times
2. whisk together feta and oil in separate bowl. then add to the running processor in a slow and steady stream until emulsion forms.
3. to finish, whisk in shallot, mint, rosemary, and add salt & pepper to taste

some friday fun

i can't remember how i came across this video, but i'm lovin' it. the cinematography, vanessa bruno's fashion design, and acting by lou doillon make it awesome. (the music rocks too!) plus it reminds me of the crazy antics i'll catch myself doing when no one else is around...