#moleskine #sketches from today at #TESC (the evergreen state college) and the ‘taste of the market’ at the Olympia farmer’s market.

#moleskine #sketches from today at #TESC (the evergreen state college) and the ‘taste of the market’ at the Olympia farmer’s market.

We went to Mt. Rainier today!
#moleskine #drawing #painting #sketch #plein aire
These are views from Cougar Rock and Paradise.  
As an aside student quality gouache is a total ripoff even if it’s a lot cheaper.
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We went to Mt. Rainier today!
#moleskine #drawing #painting #sketch #plein aire
These are views from Cougar Rock and Paradise.  
As an aside student quality gouache is a total ripoff even if it’s a lot cheaper.
Zoom Info

We went to Mt. Rainier today!

#moleskine #drawing #painting #sketch #plein aire

These are views from Cougar Rock and Paradise. 

As an aside student quality gouache is a total ripoff even if it’s a lot cheaper.

Carne Asada from tonight, with home-made salsa verde! 
Here’s the Carne asada marinade recipe as best as I can remember it:
~2 cups orange juice
~1/2 cup lime juice
about 1 1/2 tbsp each cumin, coriander, oregano, thyme, basil and achiote (ground annatto seed)
1/2c chopped cilantro
1 dried ancho chile, cut into strips
salt and black pepper
The flank steak was marinated for two days, then quickly grilled.

Salsa Verde:
1 1/2 lb fresh tomatillos
4 serrano chiles
1/2 onion
some cilantro
a glug of lime juice
salt.
Broil the tomatillos and chiles on a cookie sheet until lightly charred, then skin the chiles and place everything into a blender and blend. Super easy!

Carne Asada from tonight, with home-made salsa verde! 

Here’s the Carne asada marinade recipe as best as I can remember it:

  • ~2 cups orange juice
  • ~1/2 cup lime juice
  • about 1 1/2 tbsp each cumin, coriander, oregano, thyme, basil and achiote (ground annatto seed)
  • 1/2c chopped cilantro
  • 1 dried ancho chile, cut into strips
  • salt and black pepper

The flank steak was marinated for two days, then quickly grilled.

Salsa Verde:

  • 1 1/2 lb fresh tomatillos
  • 4 serrano chiles
  • 1/2 onion
  • some cilantro
  • a glug of lime juice
  • salt.

Broil the tomatillos and chiles on a cookie sheet until lightly charred, then skin the chiles and place everything into a blender and blend. Super easy!

Quick photostudy of the Nike of Samothrace for @sketch_dailies on twitter. Markers don’t seem to blend too well on this thinner moleskine paper :\

Quick photostudy of the Nike of Samothrace for @sketch_dailies on twitter. Markers don’t seem to blend too well on this thinner moleskine paper :\