earth, wind and pectin?

i have been experimenting with earth pigments all summer long first testing and then carrying out plan A, soon to be disclosed. Coincidentally there seems to be an on going interest in earth pigments  something that is surely the zeitgeist. a new era is dawning?? lucky stars pave my way to sourcing pigments locally and i rejoice  that for once, i can source  something locally and at very competitive prices too.  

although apparently disconnected to pigments i am also intending to make espelette pepper jelly as i  finally got  hold of the pectin. 

huge jar i should add, and with a price tag too. however, it all falls together rather nicely.what to do with all that pectin?i am testing it as a thickener for earth pigments. will post about that when i have more conclusive data. for now it seems to work.

 i have not opened the verona red bag yet, but i find it intriguing. is it bengara 弁柄 or taisha 代赭? or something else. who knows what's in a name.

in the meantime a beautiful catalog for you to rejoice and an on line dictionary of japanese architectural and art history terms.

neki desu

new horizon

windng yarns for a new weaving yardage. shades of ai and kakishibu on silk doupioni , but this time no stripes.

i'm using all the woodern pirns i have to accomplish a motled color.the structure? still pondering about it.winding the chains will give me time. and i also have to finish the dw samples.and cleat the other loom.sigh.
the photos on this blog are getting more and more...??

neki desu
 

it's fall

and the minute the air cools down they spring up. among wild mushrooms chanterelles are my very favorites. mushoom pickers here, it's somewhat a national sport of sorts, can kill for the red cap pine mushrooms, but for me chanterelles are much more delicate and delicious.

they do not need much , a small chopped shallot, and some good olive oil and butter to turn the shallot  golden. then add the mushrooms and saute quickly on high fire. a turn of the pepper mill and that's it! great side dish for meats. if you add some heavy cream it can make the best pasta you've ever had.

neki desu