2-D Design Class – Part II

I can’t remember what this unit was about, but here are some sketches that I later painted over. They didn’t turn out well.

The figures by themselves still look pretty cool, though. Just imagine pretty clothes and backgrounds and strawberries-heads.

fash 1 small

fash 2 small.jpg

fash 3 small.jpg

All three were painstakingly drawn, erased, redrawn, tossed, rethought, and adjusted in pencil before I traced them in either GIMP or Illustrator (not sure because I never use GIMP and I don’t have Illustrator). I learned that arms are awkward. Hands are awkward. People are awkward.

2-D Design Class – Part II

2-D Design Class, Summer 2015 – Part I

I thought for a while that I wanted to do art professionally, in illustration or graphic design. I’m shooting now for a Master of Accountancy degree, but who knows. Psychologists and Human Development researchers say that adulthood starts around 25, so I still have a few years to fudge around with life.

Over the summer, I took a class for 2-D design and I loved it. The class itself was not a teach-me-how-to-art class, more like a figure-out-what-art-means class. I learned about the idea of significant form and the principles of color and formal structure and all that great stuff. I didn’t improve execution any, but I really believe my sense of good design has grown.

Here’s my example of semi-formal structure.

semiformal x small.png
in red, brown, teal, and gold cheapo Speedball inks
ooh, shiny.


semiformal orange white small
overlaid with sharp white boxes in photoshop
2-D Design Class, Summer 2015 – Part I

Golden Meat Boats

Chinese dumplings were supposedly made in the shape of traditional gold ingots, but I don’t see the resemblance so much.

imagine all the seas this ship has sailed

Anyway, my sister and I made some pork and curry dumplings a few weeks back. This is the only dish I know how to make without a recipe. That in itself is pretty cool because cooking and I don’t agree with each other. Below is a rough recipe and instructions on how to wrap those meat ingots.



a food processor (bigger is faster)

a large mixing bowl

a little bowl of water

a large plate or pan

a pot of boiling water



(marvel at my mastery of communication)

half a head of a large Taiwanese cabbage (or 2-3 bags’ worth of shredded cabbage. I usually buy a couple bags of prepackaged coleslaw mix.)

5-10 stalks of green onion (depends on your preference. I like a lot of onion flavor, so I use eight or nine stalks.)

a package of ground pork (no idea about the weight, but it’s just a normal sized pack from grocery store’s meat section. Not Costco-sized.)

a couple slices of ginger (if you’re into that sort of thing)

two packages of dumpling wrappers (available at any Asian food store)

one egg


(if you can really call them that)



food-process the cabbage, green onion, and ginger.
mix it all together. taking handfuls of cabbage mix, squeeze out as much water as possible over the kitchen sink.
toss in a dash of salt with any spices you want (curry powder maybe?). incorporate defrosted pork. mix an egg in to hold everything together.
defrost your dumpling wrappers
now for the fun part! scoop a glob of filling (called liao in Chinese) onto one dumpling wrapper. dip your finger into a bowl of plain water and trace a wet trail along the edge of the wrapper (you can sort of see it on the far edge in the picture).
pinch the wrapper together in the CENTER ONLY. notice how the sides are still open.


this part is kind of tricky. fold the right side as shown in the diagram above, with the flaps turned away from you. the second picture shows what it should look like after this step. make sure to pinch everything tightly so liao won’t fall out while the dumplings are cooking.
repeat the folding process on the left side, flaps facing away.
ta-da. if done correctly, the dumpling should be fat and cute like so. don’t worry if it’s ugly, though. it will still be delicious!
keep going until you run out of liao and wrappers. ideally, this should happen at the same time.

Congrats. You’re now a certified dumpling master. The last step is cooking, which I sadly don’t have pictures for. Toss them in boiling water for 10ish minutes or until the wrapper looks soft and translucent. Alternatively, stand the dumplings up in a pan and fry them on medium heat until the bottoms are golden and crispy. Then add a 1/2 inch of water and cook covered.

Now you, too, can be a cool Asian.

Golden Meat Boats