Mellow Yellows

Today I did what I had hoped to do yesterday, but I painted a temple instead.  So, this afternoon, I sat down with my studio palette and decided to take a good look at the yellows I have, use them individually, as well as mix them.  The colors include aureolin, new gamboge, raw sienna, cadmium yellow, hansa yellow, quinacridone gold, raw sienna, and “mystery yellow,” named thus because I didn’t label it!

Above are my first paintings, mixing colors and not happy with the results.  So, I did pure color studies of the lemons to see what I could get.

Above, pure colors in varying densities to see what they could do.  It was quite interesting!

In the studies using only one yellow, I varied the density of the paint from very watery to rather heavy.  I did the same in the above picture with sap green.

In this one, I used pure hansa yellow, sap green blended into the yellow, and cobalt blue for the shadows, with some bleed from the lemon.  The stem was pure sap green.

Heirloom tomatoes are always interesting – they are rather like aliens in the produce department!  Again, limited palette with varying uses of the colors individually and mixed.

Another alien, but this time I created a swatch of the colors as I did the painting.

If you want to scroll through the paintings, click on an image above.  I like doing that because I see things in a sequence.

Anyway, I really got a better sense of the yellows and how I might use them.  Cadmium yellow, hansa yellow, raw umber and raw sienna are my most-used yellows, but can see where others may be valuable, such as in shadows and so on.  Hansa yellow is a cold yellow, in my opinion, and the warmth of the cadmium yellow cannot be beat.  For rotten bananas, raw sienna isn’t too bad!

 

Tomato Flower

Tomato Flower

Getting ready for a trip with – I hope – plenty of photographic opportunities. Because I want to make sure everything is working right, I am calibrating my lenses. This one is using the Tokina 100mm macro lens – it was spot on! Sadly, other lenses were not, and one is so soft that I think I either need to get it refurbished by the manufacturer, or just sell it.

For the Solstice

Summer is here, and with it comes an abundance of fresh fruit and vegetables.  Temperatures rise during the day, and the desire for food with heat goes along with it.  Easy to make, fresh, and with pleasant amount of heat, homemade pico de gallo is just the answer!

Pico de Gallo

8-10 fresh medium-sized tomatoes
1 bunch cilantro / coriander
2 limes
2 jalapeno peppers
1 small white onion or 10-15 green onions
pinch salt

Chop up the tomatoes, put into acid-proof bowl with lid. Add the cilantro, plucking the leaves off the stems (takes patience!). Squeeze limes, chop onions fine, and jalapenos. Mix all ingredients; set to mellow at least an hour before serving.

Great with chicken, in burritos, on tacos, in a salad. Vary the heat with the number of jalapenos you use, as well as onion.

Enjoy!