Breakfast on a day with big, exciting plans is always such a wonderful routine.
Whether it’s, like here, a hotel meal before heading off to explore a city. Or an early morning bacon sandwich before heading out on the road to holiday. Or the quickly grabbed breakfast on Christmas morning, with the floor strewn with new and exciting things and scraps of torn paper wrappings.
This was a bit of a double whammy of an explorers breakfast as we were heading out into London (always a pleasure) for an explore and then meeting up at Covent Garden for the ballet.
There’s always that wonderful feeling – the first morning of the holiday.
Waking up to a fresh morning, with no work.
Generally I use Winsor and Newton paints.
I have a little metal palette which can hold about eighteen half-pans.But some of the colours I have in there are full pans (because they get used more than the others). Food painting seems to use more yellow ochre and I also have a full pan of neutral grey)
Some of the colours are from an old Daler Rowney set, most are Winsor and Newton. I tend to pick from these two companies (just because they’re the most available in the UK)
As far as actual colours go I’ve just gone with what I like.
I’ve got three different yellows (one of which is Aureoline – a fab transparent), an orange, a red (I’m still trying to find a transparent or translucent red!), Opera Rose (which I find essential to produce dazzling purples and pinks), a couple of blues, three greens (one of which is a really light green – for salad leaves), then a range of browns from Naples Yellow to Van Dyke Brown.
I don’t use black at all. Instead I used to mainly use Winsor and Newton’s Payne’s Grey, but have recently started to use the Neutral Grey colour instead, as it is more translucent.
I tend to prefer translucent over opaque.
I sometimes use Koh-I-Noor‘s stackable pure pigments (the colours of which really op out!); these are what I used for this breakfast sketch.
Just recently I’ve been hearing good things about Schmincke; so might have to try some of theirs out
What better for a leisurely breakfast?
Eggs Benedict and the Sunday Papers
At Old gate the hollandaise sauce was served in a little, teeny-tiny pan, so that I could pour over as much, or as little, as I wanted.
I could tell that there were new sketchcrawlers this morning.
“It’ll go cold while you’re drawing it” – I was advised.
It did go cold … but I did chow down as I drew.
So … outlines first …
Then I start to add colour (When I work live I tend to detail specific areas – so they can be locked and completed …. and eaten – please note – there is only one sausage left in these photos; once I’d drawn it in and shaded I ate:)
Continue to add texture (and continue to eat the sausages … 🙂
… and the toast (which barely appears on the drawing anyway) and the beans at the far right …
… and finished
This is an older food illustration – holidaying in Cyprus – sat outside on the verandah having breakfast.
Ah, Sunnyside up – my preferred serving of egg.
Now, I understand the phrase ‘Sunnyside up’ as opposed to ‘Sunnyside down’. But, I do prefer my fried to be runny too. How does that fit into the description?
‘Runny, Sunnyside up’?
‘Sunnyside up, soft’?
Trust me – there’s a fine art to the fried egg. Egg white cooked through and egg yolk still runny.
Perfect for that Bacon, Sausage and Egg sandwich; so the egg ‘pops’ as you bite into the sandwich and the yolk runs through and drips out. Leaving a yolk-y puddle to mop up. Yum!
True Story Time
When I was growing up my mum was always a rather impatient cook.
She would fry eggs on a hig heat, to get it over and done with as fast as possible; resulting in a fried egg that was both burnt and raw. At the same time! Burnt underneath and egg white still transparent on top.
For instance, at the moment I’m drawing a a spread about popular biscuits. This would probably be pretty unfamiliar to anyone not from the United Kingdom, although American imports, such as Oreo Cookies are invading our shelves, I’ve tried to keep the illustration to traditional British biccies.
Merrie England -is a set of local teashops. Now when I say local, I really do mean local. There are about eight or so of these cafes and they’re all localised around Huddersfield. It wasn’t until I travelled further afield, as I grew older, that I realised that Ye Merrie England was only a Huddersfield delight.
Picture, if you will, a café decorated in a mock Tudor style. The outer walls clad in beams with diamond-leaded windows. Inside the interior continues with wood panelling and more beams in dark wood. Fleur-de-Lis banners and rampant lion pennants hang from the ceiling, perhaps a suit of armour in the corner and
Now, I hasten to add that they have a bit of a make-over in recent years and are looking a little more modern, but have still pretty much retained the quasi-Tudor look.
The atmosphere is nice and friendly and there are clearly lots of regulars strolling in for breakfast.
I woke up to a breakfast roll and a nice cup of tea.
Bacon, sausage and a runny fried egg.
It must be a runny fired egg in a sandwich – ready to pop once I bite into it and then run round the bacon and sausage. Hopefully dripping onto my plate, so I can mop up the egg yolk with my sandwich.