A few days ago I challenged myself to draw horses’ ears. I have been drawing horses for as long as I can remember, but with a moderate and varied amount of attention to detail. Therefore I am able to draw horses’ ears somewhat by memory, so that they don’t look that convincing. Thanks to a library book with a lot of pictures (I prefer to copy from printed images instead of from a screen) I found plenty of portraits from which I could draw. Here is the result:
As usual, the first two sketches are a warm-up. From the third onwards I tried to notice something characteristic from each sketch, and for the forward-facing ears of sketch #3, it’s the angle in the inner ear side (I used to draw round ears by default – some horses have a less pronounced angle, but it’s always there). The same angle is visible when the ear is turned backwards: in sketch #6 I drew the ear as a trapezoid|trapezium, instead of a triangle. It felt strange to draw the ears like that, but in the end they look more realistic. The following sketches are more about ear positions and differences among breeds and individuals.
My next focus will be on hooves/feet, stay tuned for next post!
Yesterday I went for a walk around lake Müggelsee in the south-east corner of Berlin. It was a wonderfully sunny day and I snapped a few pictures:
The highlight was the ferry trip, for all passengers 🙂 The walk around the lake was nice thanks to the tall trees which provided shade, even if they were also masking the view. It was a long walk, but also refreshing and very quiet. I plan to go to Müggelsee again and maybe rent a kayak to paddle around 🙂 Will keep you posted for sure!
Yesterday I baked bread #60 in my list, and here are pictures of the last ten breads I baked:
Actually, I have no picture of bread #52, and as you see I have grown a preference for whole grain loaves. I try to keep them interesting by varying the recipes a bit, but I rarely change the shape 🙂 Making buns require more space to leaven and bake, so it has to be a special occasion!
The title translates roughtly to “Ginger – health and taste” and is a collection of interesting recipes with ginger, with an informative introduction about the plant, its history, and its many culinary and medical applications. From the many recipes I picked the one for rhubarb jam, that included gelling sugar (that I bought last year but didn’t manage to use), lemon and of course ginger juice. I went grocery shopping and I came back with a kilo of rhubarb, in the form of three huge stalks (really huge! I had never seen such large stalks in Italy!). At home I washed and cut the stalks in small pieces, and removed only the largest fibres. I put the rhubarb pieces in a plastic container, poured the sugar, put a lid on and put everything in the fridge overnight. The day after, the rhubarb had let out a lot of juice. I asked my friend to taste a piece of rhubarb, to know whether to filter the fibrous parts away, but he said they were quite soft, so I blended everything in a purée and transferred it into a pot. I cooked the jam until it started gelling, and then added the juice of a lemon and a lot of ginger juice (it’s sold in small bottles here, and it’s so practical). I stirred the jam and poured it into little jars.
I’m not that fond of ginger flavour, but my friend is, and this jam has become a fixed part of our breakfast 🙂 It goes especially well on the dark bread that I just baked, and is #59 in my bread count:
This weekend I have been at FOSDEM in Brussels, to meet the usual immense crowd of open source software enthusiasts:
… and to help with the management of the Geospatial devroom together with Johan Van de Vauw. I’ll write more about this in another post, because this one is dedicated to the way to and back from Brussels. The way back, especially, that took me and my friends back to Italy.
As I lived in Italy, my geeky friends and I used to rent a van and drive all the way up to FOSDEM. I taught them the route that my family travelled since I can remember, as I moved from Belgium to Italy at two years old. It felt like teaching them my migration route, and passing on our knowledge of the good rest spots, cheapest petrol stations and so on. I have moved to Germany four years ago and didn’t have the chance to travel that route anymore, therefore it was a special joy to drive back with my friends once again. I took pictures like mad, like a tourist, and I was moved to tears when I heard my friends talking about the places along the way with more confidence than myself.
We left FOSDEM on Sunday evening, headed south. We had dinner in Belgium and continued towards Luxembourg, surrounded by snow. Belgium’s highways are lit, an exception in Europe. We stopped at a hotel in Luxembourg for the night.
Snow and highway lights
The next morning we were greeted by sun and cold.
We quickly drove through tiny Luxembourg and entered France, following first the directions to Metz and Thionville, passing alongside the “highway cathedral”, the Église Saint-Joseph et Saint-Louis, then following the signs for Strasbourg:
Approaching Strasbourg there was snow again. We passed under the wildlife bridge (apparently used only by hikers, instead of deer and other large mammals), and through forests, white with frozen snow.
We didn’t drive through Strasbourg, and took the road for Karlsruhe instead; we exited the highway and crossed the border with Germany at Gambsheim, over the Rhine. We had booked a table at the Rhinkaechle, but arrived a bit too early, so we walked around the mighty hydroelectrical dam and its fish pass, one of the two largest passes in Europe:
Towards the dam
Fish pass: the sequence of steps
After the meal and the required barge-spotting at the locks, we entered Germany and drove to Basel, where we would enter Switzerland:
Basel – the customs
Towards Luzern and Gotthard
The leitmotiv of Switzerland are the tunnels (the longest being Gotthard and Seelisberg) and the mountains:
Seelisberg Tunnel: 9.2km
Gotthard tunnel: 16.9km
We came out of the Gotthard tunnel to meet the blue twilight at Airolo, and drove uneventfully south until the border crossing at Stabio-Gaggiolo and finally Varese. The pictures came out increasingly blurred, and moreover it is a very familiar part of the road for me, so I didn’t take many.
Thanks to a comfortable car and change of drivers, we didn’t arrive too tired at our destination. It was great for the driver to have cruise-control, and for everyone a smooth ride at high speed.
I cherish this route and I’m happy to drive along it every now and then. For my friends it has become part of the FOSDEM experience, and the occasion for endless discoveries along the way (especially restaurants and industrial masterpieces). I thought about my affection for this route, that I felt stronger than the love of the places where I lived. And happier, too.
With a short break during the Christmas holidays, my baking streak continues, with mostly positive results 🙂
#43, Weizenmischbrot with more whole grain flour
#44, Weizenmischbrot, with Dinkel flour
#46, Weizenkastenbrot (only wheat flour)
#47, Weizenmischbrot (burnt crust)
I’m learning a lot by baking regularly, and more importantly, by taking notes about how the different steps went (how long the dough was left leavening, how hot was the water, if I used a different flour, how was the texture of the dough after mixing, how did the baking phase go…). It helps me noticing what went well and bring it to attention for the next bread. I have my favourite recipe, the one I’m now sure of the result, but I like to pick up recipes with different flours, that require specific preparation steps (cooking part of the dough in a pot, make two or three pre-leavened doughs, adding lemon to enable the binding of gluten…) just to add interest to the process. One thing I have learned, thanks to a few burnt crusts, is that I can’t leave the loaf in the oven completely alone and keep track of the smell, because it will come too late for me to fix anything. So it’s better for me to stay near the oven for the first 10-15 minutes, when the crust becomes golden-brown, then lower the oven temperature and leave the bread complete the following 20-30 minutes baking phase on its own.
I’m considering to make it a small side job, but I’m unsure if making bread on a larger scale could be too time-consuming, or also difficult. Any ideas or tips about that? Thanks in advance!