Done with the patina for my sculptures, I think. Here's how they look like now.
Heavy cream patina. Actually I skimmed the milk fat off one of my soups and used it to gloss this sculpture. Awesome,right? Surprisingly, it really does make it waterproof ( I got the idea from a book, not made up myself). Hopefully the colour will stay this dark and shiny and not dry off. The mounting wasn't really successful, I was supposed to use epoxy putty to glue it down, but that only made the bottom lift off the board even more, so in desperation, I used all-purpose glue. I have a feeling someone will overestimate the bond strength, tilt the entire thing, and the sculpture will slide off the board and onto the floor...I think the base came out nice though. Cut and beveled it myself. I like the 3 tones of brown thing going on (wood base/clay base/feet).
Gold acrylic patina. It's semi transparent, so it's kind of a reddish-gold colour, but I think it looks good that way. Usually when people mention patina, it's the green rusted colour, which you can also achieve from a chemical reaction of 2 kinds of paints, or more commonly, you can fake different kinds of metal or stone using many layers of acrylic or powdered pigments in floor wax. But I think the fake metal/stone thing looks really gimmicky, I want something more natural and wabi-sabi.~~~~~~~
Food picture time. Lots of soups (and recently too much fat and sugar)
What is supposed to be cream of broccoli, if it was blended. So let's just call it broccoli potage. Bytheway, I found out that boiling is the worse way of cooking broccoli if you want to maintain it's nutritional value, although it's probably the most common way people cook it.
Fruktsoppa, or Swedish fruit soup. Followed the amount of sugar mentioned in the recipe this time, and guess what...too sweet. But just add water, and it tastes good again.
Garlic soup. It sounded nice, since I'm a fan of garlic (1 whole bulb for 2 servings) but then it has less than 5 ingredients, so it's kind of bland. Even the texture is monotonous.
Vichysoisse, a leek potage with milk in it (milk fat patina came from here). It tasted a bit too fatty, or maybe it's a psychological thing, after I read the nutrition facts on the box of heavy whipping cream that I used. *why am I complaining about all my cooking...*
Dorayaki. I made some triangular just because it's easier to fry and then cut it up. The filling I used was chunky red bean paste, not the creamy one you usually have from stalls, but it tastes just as good. I was wondering why the pastry part tasted familiar. My guess is that it's the same pastry that is used for apam balik, just substitute red beans with peanuts and corn! I should test this theory sometime.
What is supposed to be cream of broccoli, if it was blended. So let's just call it broccoli potage. Bytheway, I found out that boiling is the worse way of cooking broccoli if you want to maintain it's nutritional value, although it's probably the most common way people cook it.
Fruktsoppa, or Swedish fruit soup. Followed the amount of sugar mentioned in the recipe this time, and guess what...too sweet. But just add water, and it tastes good again.
Garlic soup. It sounded nice, since I'm a fan of garlic (1 whole bulb for 2 servings) but then it has less than 5 ingredients, so it's kind of bland. Even the texture is monotonous.
Vichysoisse, a leek potage with milk in it (milk fat patina came from here). It tasted a bit too fatty, or maybe it's a psychological thing, after I read the nutrition facts on the box of heavy whipping cream that I used. *why am I complaining about all my cooking...*
Dorayaki. I made some triangular just because it's easier to fry and then cut it up. The filling I used was chunky red bean paste, not the creamy one you usually have from stalls, but it tastes just as good. I was wondering why the pastry part tasted familiar. My guess is that it's the same pastry that is used for apam balik, just substitute red beans with peanuts and corn! I should test this theory sometime.~~~~~~~
And here's another picture of the Palace of Fine Arts that didn't get transfered from my camera the last time.
And here's another picture of the Palace of Fine Arts that didn't get transfered from my camera the last time.~~~~~~~
I think my sleeping pattern is coming back to normal again. Last few weeks, I've only been able to sleep sometime between 3:30 and 4:30am, the bar opposite also did not help. But now it's getting to be more like 1:30am. I could actually feel my IQ dropping a bit and my complexion getting even worse. Let's see if I can make myself sleep even earlier.
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