Don't Count Your Chickens...

...before they're hatched. I thought I'd do a more precise piece of art this time. I guess I'm feeling a bit out of control as of late. Although I'm exercising, both cardio and weights and eating between 800 and 1000 calories, I'm not losing weight very quickly. This is my only way of controlling how I deal with the cancer and losing so slowly is seriously messing with my brain. I'm guessing that's why I want to micro-control my artwork today. 

In the end, I don't think the egg carton looks controlled, it looks, happily, like my style. YAY, I have a style! But the roundness of the eggs and the blocky, textured construction of the carton was going to take some serious finesse, I knew that going in.

Title: "Don't Count Your Chickens"
(Cllick to Enlarge)

I have to say, I'm absolutely thrilled with how it turned out. I ended up using buff titanium mixed with neutral tint and it gave the best kind of oatmeal-ish color. I'm just so happy that I'm tackling projects that I've put off. I really didn't think I could accomplish these pieces, I didn't think my skill had gotten to the level needed to capture egg cartons, tulips or daffodils. Who knew taking six  months off painting could improve my skill set??

On a fun note though I'll post a GREAT chicken recipe below. I've just started (at the beginning of this year) using an Instant Pot but I'm totally addicted to the appliance already, lol. This recipe is SO easy and tastes fantastic. It makes about two cups of totally delicious sauce that works out to only have 5 calories per tablespoon! Anyway, I thought a chicken recipe would be appropriate to go with the eggs... I wonder which came first? ;o)

Jenn’s Barbecue Sauce Chicken

INGREDIENTS:

1 cup ketchup (250ml) (we make our own tomato jam, low sugar)

6 pieces sun-dried tomatoes in oil, drained & minced (or half a small jar)

2 Tbsp Worcestershire Sauce

1 Tbsp brown sugar

1/2 c Splenda

1/2 c minced onion (or a 1/4 c onion flakes)

1 Tbsp minced garlic (generous)

3/4 c bone broth (you can use any broth or even water if necessary)

2 tsp smoked sweet Paprika

1 Tbsp honey

1/2 tsp salt

1/2 tsp pepper

2 tsp pure cranberry juice (eliminate if unavailable)

2 tsp white wine

4-5 lb boneless, skinless chicken thighs (Kirkland)

For After Sauce & Chicken is Cooked:

1 Tbsp our mustard (use a grainy mustard)

1 Tbsp dijon (heaping)

2 Tbsp cornstarch + 1/4 c water (scant) to make slurry

DIRECTIONS:

1. Put instant pot on sauté and cook the onion, add a little broth if it’s sticking to bottom.
2. Mix all other ingred. except chicken in bowl and pour into instant pot after turning off sauté function. Stir until incorporated.
3. Add chicken and immerse it all in sauce.
4. Set instant pot on manual for 7 minutes.
5. Let cook then wait 10 min and do an quick release.
6. Remove chicken, turn on sauté, add cornstarch slurry. Whisk until thickened.
7. Add the other ingred. after sauce has thickened, whisk until incorporated.
8. Let cool. Sauce has 5 calories per Tbsp. (calories may be slightly higher if using normal ketchup)

I'll be linking to Paint Party Friday, there are some seriously good artists over there!
Best,

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