Saturday, April 23, 2005

Drawing from Life

all-pencil on paper, and a touch of photoshoperey for presentation. Life drawing workshops at Palette & Chisel Club are a great resource if you live in the area.

Friday, April 22, 2005

Bonsai Goldfish

Walking Home

Birds are singing. But, its only one o'clock.
There's no night; just a long dusk that passes into a long dawn.
Is it confusion that makes them sing,
or has the avian world adjusted to the twenty four hour clock?

What am i doing out?
It's Thursday

Thursday, April 21, 2005

"Business" Cards

Made these on my home printer. So, if i hand you one don't lick it. Cus the ink will bleed. They'll get redesigned anyway before I get real ones made up.
Printed on velum and mounted to black card (so its black on back :) then hand cut. "Phew."

All this for something i'll probably just use to pick up girls.

Also note the misspelling of my last name on the second one. Part of my disinformation campaign.

Wednesday, April 20, 2005

Mary the circus elephant

This is a concept sketch for the cover of the soon to be released album Cryptomnesia by Radiant Darling.

Mary, murderous or marvelous? Who was she?

Tuesday, April 19, 2005


Not two weeks ago I was working for a web development company as a designer and illustrator. That lasted over a year, but now its over. I won't miss it.

Now I have lots of free time on my hands, and that leaves no excuse for me not to promote my work in some little way. So here it is; my minimal effort. This is my organ meat. Whatever falls out of the carcass.
Try to enjoy it.

Here's some tips from Calvin W. Schwabe.

In contrast to many types of muscle meat, which are improved in tenderness and taste by aging, the visceral organs used for food should be bought as fresh as possible. Hearts are almost all muscle meat with slightly more protein than T-bone steaks and very little connective tissue or fat (one tenth that of steak) or other waste. They are also a good source of B vitimins. As very active muscles, however, they do tend to toughness in older animals and are often marinated before cooking to make the meat more tender, Hearts are conveniently made for stuffing and invite a creative cook to experiment.

Hearts are a particularly good and inexpensive barbecue fare, and I've never met a person who didn't like them this way.

Cut a heart into approximatly 1-in. cubes. Marinate the heart overnight in the following mixture: 1/4 C ground chili peppers, 1/2 C finely chopped chili peppers, 1/2 t ground cumin seed, 1/2 t anatto, 1 t salt, and 1/2 t black pepper, with enough vinegar to cover the meat. Skewer the meat and broil over charcoal, basting frequently with a mixture of more ground chili
peppers fried in a generous amount of oil and some of the marinade.

Organ Meats

Also know by the euphemism "variety meats" and by the term offal (offal n : viscera and trimmings of a butchered animal often considered inedible by humans), a word derived from antiquated butcher's terminology; "off-fall" referring to what falls out of the carcass when the belly is split.
Typically shunned by diners, but composed of life sustaining goodness.