I’m seriously that poor right now. I can’t use a regular ruler because it’s got to fit in my art bag which is only 9 in tall on the inside So I have to buy a ruler. And of course if you’re going to buy an art roller, you want to get one that’s metal and not going to break in the bag. And it’s going to have to have a good cork backing. And quite frankly that’s $5. I can’t spend right now.

They sneak up on you.

Lighting was a key part of the exercise here. I wanted to show that gradation of lit to not so lit and I wanted to make sure that while I had outlines on some objects lighting was going to be doing most of the work here.

For the wood texture, I drew the boards out then figured out where the wood knots would be and marked them those. When it came to inking I did the borders of the boards with a micron 05 and then the knots with a 02 and then I took the 02 and just threw in a couple of curvy lines on the boards. Then I went in with the 005 and put in the actual grain and used the knots and the lines that I had already included as my variation to give the wood grain direction.

A discard page from the sketchbook that I do all my " I should test this before I wreck this" ink work on. I hope one day to be able to afford a ruler in my kit.

The pencil work before inking.

I am from the internet. I’m here to help.

Enjoy that chili powder. Make sure it doesn’t come close to burning.

Well that didn’t take long. Thank you for the archive link. Dead internet is annoying.

That’s not nearly as much fun

I fine chop it up and pat it dry so so zero impact on texture from the acid. But the acid is still inside and helps balance the flavor of the eggs which is important because when I make scrambled eggs it’s typically 4 - 5 eggs per person and without something to cut the fat that could be trying.

It’s very convenient that Finland is in Europe.

I’m not a fan of leafy and scrambled eggs. See my other reply to somebody about adding some freshness to this

Nice to know they are catching up

What ethnic markets do you have available? I got a super sized container of white pepper corns for like $6 at the Super G. I have a dedicated grinder just for it.

What’s the recipe?

You missed it two hours ago. And we already had one guess and that tapped out our serving trays. Please make reservations at least a day in advance.

It’s what was on hand. Wife craving eggs and TBH we have too many eggs right now anyway so some needed using up. I need to clear out some of this smoked cheese so I can be ready to make more when it gets colder. And I had two pounds of potatoes that were getting close to gone and needed used up.

So that’s what dictated dinner. I wanted some fresh green in it but it would have meant using garden basil or bell peppers and I wasn’t really wanting to go to the garden for either of those flavors today. But those peppers were tempting. This was almost potato fajitas and eggs but I decided to give the papers more growing time and eat into that smoked cheese reserve instead.

Normally I’m more of a Mexican seasoning but this last week has been greek heavy since once you season a full chicken you are kinda committed to a theme until it’s done. And I needed something lighter for this particular dish because smoked cheddar dominates a lot of other flavors.

I have another chicken that needs cooking. Definitely won’t be seeing any Greek seasoning on it.

I did. But here it is again.

Greek seasoning
Batch size: 1 cup
5 Tbsp dried oregano
3 Tbsp dried basil
3 Tbsp garlic powder
3 Tbsp onion powder
1 1/2 Tbsp dill weed
1 Tbsp salt
1 Tbsp dried thyme
1 Tbsp dried rosemary, crushed
1 Tbsp dried parsley flakes
1 1/2 teaspoon pepper

Smoked cheese. Apple wood.