This head was a a three hour, free hand affair. Note the cross lines as I was lining up this to that. Some I lifted, some I left. It's the closest I've come to a likeness. I haven't finished the pencil drawing yet, but I will. I must. I need the study with the grid. This is one hardheaded kid. I don't mind telling you, (and if you don't think so,would you mind keeping that information to yourself). I don't know why I find it so difficult. It has got to be the angle the head is tilted at and the angle from which the photo was shot. I was going to do a large painting, but this week has changed my mind--knocked me down a bit. I think 18 by 24 will be just fine. And I will use a grid on that one too.
Breaks were spent cooking of course. But today, there's no computer punched up pictures of food. This is the real Lentil Spaghetti Sauce in my dutch oven on my cooktop. It came out well, (lose at drawing, win at cooking). Ellis and I prefer lentil sauce on our spaghetti, it's low in calories and sustainable in protein. I make it with all low sodium products; I have chronic vertigo from having lost my hearing as a toddler. As you get older, a measle damaged nerve in the ear can cause Meniere's syndrome, a charming nudgy that means your balance system is unbalanced. So mine is a low sodium household, but peppery, unbeknownst to Ellis who hates spicy.
HERE'S THE RECIPE IF YOU'RE INTERESTED. IT'S FROM THE NEW AMERICAN HEART ASSOCIATION COOKBOOK MINUS THE RED PEPPER.
Spray a Dutch oven with cooking spray; add a dollop of olive oil; saute 1 medium chopped onion and 1 tsp.of minced garlic two to three minutes. Stir in LS (low sodium) Vegetable broth, lentils (wash and de-stoned--I haven't found a stone yet)and one 1/4 tsp. black pepper. Bring to a boil, reduce heat, simmer for thirty minutes.
Add the following: one 15 oz. can diced LS tomatoes, six oz. can NS tomato paste, one tblsp. cider vinegar, 1/4 tsp. basil and 1/4 tsp oregano. Simmer, uncovered, thirty minutes. That's it. Low salt, low calories spaghetti sauce. Serve 1/2 cup (one soup ladle)over two ounces of whole wheat spaghetti pasta; It's just 322 calories with 23 mg sodium, 2 g. fat none of them saturated, 11 g. fiber, 14 g. protein--so it qualifies for vegetarian status. This recipe serves twelve. We'll have it tonight. I'll freeze the rest. If there's any leftover, I add a tiny can of LS V-8 juice and I have lentil soup for lunch.