A continuation of my Raritan Avenue studies – here is a photo on top of a drawing. I worked on adding watercolor to the drawing today. I plan to post the watercolor in the middle of this week.
This is same as above, converted to black and white. One can see the lamppost in the drawing doesn’t match with the photo – no matter, it matches in the “finished” watercolor.
Raritan Avenue in Highland Park, New Jersey, watercolor on paper by Leora Wenger, 2011
Last night I did this sketch of a block of Raritan Avenue in Highland Park, New Jersey. Can anyone who has been to Highland Park guess which block it is (between which street and which street)? I hope to do more – this one has a lot of grays and blues, and I used some yellow straight from the tube which seems to pop. That’s OK for a sketch, but I want to work on more details.
If you have been to Route 27 also known as Raritan Avenue, you will know there are usually tons of cars. I used photos from a few hours before the 2009 Memorial Day Parade, when the street was clear of cars.
My friend Julie sent me her painting of her lemon tree to post on this blog. Julie, who lives in Hashmonaim, Israel, writes: “All of the fruit on our three citrus fruit trees are ripe. We also have an orange and a pomelo tree.”
This is one of the trees in her backyard. I took this photo in June 2008, when we visited her family.
There is a concept called “anthropomorphism” – one attributes human characteristics to a inanimate object. Such as a radish.
So I am imagining this radish staring out the window, wondering when other little radishes will pop up in my garden. Perhaps you have your own thoughts or feelings for the radish by the window.
For more photographs with red, visit Ruby Tuesday:
Detail from Radish Kale, watercolor on paper, 2011 by Leora Wenger
On My Blog
Elsewhere in the Blogosphere
This week Jill and I went to see Ilana Shafir at Rutgers. You can visit her beautiful website and read my review from when she spoke in Highland Park two years ago. Her daughter, artist Leah Zahavi, lives in Highland Park.
My friend Debbie wrote about the Rambam movie we saw last week. I wasn’t as enthusiastic as she was about the movie, but I thought the story was well-written (it was written by Robert Avrech of Seraphic Secret). Maybe I was a bit judgmental of the graphics; I would have liked a Shakespeare-like presentation instead of the stiff drawings.
Mason Resnick put a pasta recipe and photo on his wife Lori’s blog. Today I went to visit the Asian market in Edison he mentions, H-Mart; I bought some varied mushrooms and other produce. Maybe next time I’ll bring my camera and take a few photos for a blog post. I had a good laugh when I met another friend there, also there for the first time.
Felisol talked about her illness, ME (Myalgic Encephalomyelitis). She related her difficulty with (and expense of) some alternative therapies. And then in the comments she speaks of how T’ai Chi, Qigong and Feldenkrais have been helpful, as have been her friends, family and prayers.
If you haven’t seen it yet, visit the Purim song by Maccabeats on Mrs. S.’s post. Esther is adorable, and the astronauts are cute, too. Catch the calendar scene.
Radish Kale Nuts Parsley, Watercolor on paper, 2011 by Leora Wenger
Finally, after several months of not painting, I took out the watercolor paints yesterday. You can see some inspiration from this photograph of radishes, kale and nuts; the clementine on the left was in a different still life, and I decided that bit of orange would add to the painting.
There are the famous windows by Chagall at Hadassah Medical Center in Jerusalem. And then there are the Chagall-style windows that my daughter (above image) and other students at her school created and displayed at the recent art show. Many paintings were on display. One technique her art teacher uses is to learn about an artist, and then the students create works similar to those of that artist. Some of the paintings, for example, had the red, blue, yellow and white rectangles of Piet Mondrian.
Basic sauerkraut isn’t that hard. You just need sea salt, cabbage and some good glass or ceramic containers. And the patience to wait about two weeks.
This was my first kraut, which had chopped garlic and carrots in addition to the cabbage. Note the large cabbage leaf on top.
Ingredients and Supplies
Cabbage – any kind will do
Sea salt – a few sprinkles for every time you chop up some cabbage
1 large glass jar
1 small glass jar that will fit inside the large jar – I used a baby food jar.
Knife, cutting board, large bowl
How to Prepare the Sauerkraut
Put aside one or two large, outer leaves from the cabbage for later. Chop the cabbage. When the cutting board is full of cabbage, put it in the large bowl and sprinkle on some sea salt. Each time you fill the cutting board with cabbage, sprinkle on some sea salt. If you prefer amounts, in his book Wild Fermentation, Sandor Katz suggests 3 tablespoons per 5 pounds of cabbage.
According to Sandor Katz, you can’t use table salt, as it may not work in the fermentation process. More about sea salt vs. table salt on this article. You can buy sea salt in Highland Park at Anna’s Health Food Center for about $3.
Once the chopped cabbage is in the bowl, you press it with your hands until the water from the cabbage starts to leak out. In one video I watched, the sauerkraut preparer used a potato masher to hasten the process. In another, the person wore plastic gloves while pressing the cabbage. Next, press the cabbage into the large glass jar. Take the outer leave(s) and press them on top of your chopped cabbage. If the brine doesn’t cover the chopped cabbage, add a little water + salt to the top so it does cover. Press your small baby food jar bottle on top of the cabbage. If you can’t cover your large jar with the cap (and you probably won’t be able to until the cabbage has settled more or has been eaten a bit), cover it with a cloth and a rubber band.
Place your jar on a high shelf in your kitchen or in your basement or some other cool, dry place. Do not refrigerate yet – that will stop the fermentation process. Feel free to try the mixture every few days. We ate some after one week, and then we ate the rest after two weeks. If you have the patience to wait a month, maybe it will be even better then!
Benefits of Fermentation
Sandor Katz writes: “Fermentation not only preserves nutrients, it breaks them down into more easily digestible forms.” Some of you may have heard of priobiotics and its many benefits — think of fermentation as creating your own probiotics. A Finnish study found fermented cabbage could be even healthier than raw or cooked cabbage for fighting cancer.
I am hoping to make this display of radishes, kale, almonds, parsley and walnuts into a watercolor painting. Meanwhile, I am pleased with this photograph. I was planning to use raspberries, but it turns out we had eaten all of them.
