We decide to have little fun and cooked wonderful meal together just for the family. Swiss Raclette. We got this device with the house, the previous owner was French. We didn’t know how to use it and what it is, so it was forgotten somewhere in the kitchen. But I liked the look. Then one day someone smart told me the name and I looked it up in Google, printed instruction and history and read it for group of our friends. They looked skeptical but then enjoyed it a lot. With beer it was even better. I used Kuretake brush pens and Sepia ink in Moleskine A4. Only 2 more pages left.
che pablo 10:19 am on March 21, 2011 | #
Luminous. Very nicely done.
Rubin Pingk 10:55 am on March 21, 2011 | #
Superb. I am starting to think the secret to amazing rendering is having a nice meal first!
Do the kuretake brush pens bleed thru the moleskine pages?
explosivelimes 2:12 pm on March 21, 2011 | #
This is gorgeous.
Nikira 5:33 am on March 22, 2011 | #
Thank you very much.
This is Watercolor Moleskine, doesn’t bleed through. Kuretake pens awesome.Try it. After April they may expand their market in US. Good meal really helps. Hard to draw before you eat some.
Kampfzwerg 9:05 am on March 22, 2011 | #
Very nice indeed! As a Swiss I’d have white wine instead of beer with the Raclette though.
A Fendant maybe
Nikira 6:02 am on March 23, 2011 | #
Thank you, Kampfzwerg. Fist time we did with white wine as it said on instruction, online, but then we played with ingredients, last time instead of boiled potato we even used homemade potato, which was a mistake.
Don’t you think the grill looks pretty unusual, with drawings of life scenes from old times on the top of the grill in brown vignettes? Next time I should draw it more visible.
Kampfzwerg 11:54 pm on March 23, 2011 | #
Haha actually we had exactly the same grill at home when I was a kid. The top of it looks fine in my opinion, if you draw it in more detail then you have to do so on the vase too.
What do you mean by “homemade potato”? I like to cook but never heard of that expression.
Nikira 6:11 am on March 24, 2011 | #
Wow, another antique! Works perfectly. Looks pretty new.
Homemade (my daughter’s recipe from college from her italian roots friends) You cut potato in segments, with skin, potato wedges, not too thick. In a big bowl add olive oil, minced garlic, onion powder, dry dill, dry parsley, pinch of dry rosemary, I like sumac, turmeric, pepper and and half of the bag of Roasted Potato mix http://www.concordfoods.com/roasted-potato-bacon-chive/ Mix with hands so coated evenly. Spread in one layer on foil and bake open on medium, I think around 395-415 degrees Fahrenheit for 20-25 min. Better than in a restaurant. She does double baked potato also delicious. 
Nikira 6:14 am on March 24, 2011 | #
Bake inside the oven
Kampfzwerg 6:36 am on March 24, 2011 | #
Yummy I’m getting hungry already. Sounds a bit like the “Ofehäble” (oven potatoes)that we do:
Cut potatoes in half, coat them wiht olive oil. Sprinkle with pepper, nutmeg and salt. I also like to add craway or whatever I can find fresh from my garden. Then bake as you stated.
I haven’t heard of sumac before. I don’t think it is very often used here. But I’ll try to get it.
Thanks again!
Kampfzwerg 6:37 am on March 24, 2011 | #
Oh it’s supposed to say caraway…
Nikira 6:09 am on March 25, 2011 | #
Interesting. Sumac is http://en.wikipedia.org/wiki/Sumac, I buy it in turkish store and add it everywhere, meat, salad,soup, veggies. I also like Narsharab or it may call Nar Eksili, sauce from pomegranate juice/wine with spices. I should draw it, its pretty with red head.