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.
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.
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.
Chinese dumplings were supposedly made in the shape of traditional gold ingots, but I don’t see the resemblance so much.
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)
(if you can really call them that)
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.