I decided to start a new series where I share my current wishlist on books. I enjoy reading a lot! I consider myself a bibliophile and somewhat, don’t tell anyone, a book hoarder. I’ll be sharing a little bit of everything, from picturebooks to fiction and carreer handbooks.
Children’s Writers’ & Artists’ Yearbook 2017 NEW articles for the 2017 edition included on: – Wanting to be a writer by Simon Mason – Finding new readers and markets by Tom Palmer – News and trends in children’s publishing 2015-16 by Caroline Horn – Series fiction: writing as a part of a team by Lucy Courtenay – Creating a children’s comic by Tom Fickling. The essential guide for any writer for children.
It’s been a while since I’ve created a illustrated recipe so here it goes. It was inspired by a personal piece I did this summer for my children’s illustration portfolio and features three of my go to weekend recipes that we make here at home whenever we feel like having an indulgent breakfast:
ZESTY FRENCH TOAST (an orangy or lemony touch)
– slice of bread (2 days old bread works best)
– 1 egg
– 1 cup of milk of your choice
– orange or/and lemon zest
– sugar and cinnamon
Prepare the egg mixture by mixing all the ingredients above except for the sugar and cinnamon. Then soak each slice of bread in the mixture and cook until golden. You can either fry in oil or cook each side in a little bit of butter. Serve hot with a pinch of sugar and cinnamon on top and feel free to add some extra toppings like fresh fruit or any syrup you have in hand.
Bear version: peanut butter + slices of banana + blueberries
Polar bear version (my favorite): cream cheese + slice of cucumber + olives
PANCAKES (vegan + gluten-free)
Makes 6 small pancakes or two big ones)
– 1 ripe banana mashed
– 1 cup of oat flour (make sure the package says it is gluten-free)
– 1/3 cup shredded coconut (optional)
– 1/2 non dairy milk (either almond or soya works wonders)
– vanilla extract
– frozen blueberries (optional)
Mix all the ingredients above in a bowl and set aside. Prepare a non stick pan or use a tsp of coconut oil to coat the pan you’re going to use. Pour the batter and cook on each side for around 5 minutes or until you see they are fully cooked and golden. Repeat and then stack them up and serve with fresh fruit, maple syrup or with any topping you like.
What is your go to recipe to indulge during weekends?
This time my job was to create a collection of illustrations inspired by different cities of Portugal, like Lisbon, Porto and Algarve to decorate the packaging of their chocolate tins. On each of them, I included symbols that represent the city and Portugal and paired them with colorful handwritten typography and personalized background pattern.
The final product is paired with a delicious milk chocolate bar, as you can see from the photos below. (more…)
Recently I’ve been joining on Twitter a weekly illustration challenge where you make work based on a single colour called: Colour Collective. Artists are allowed to use any medium, style and theme they want, the only requirement is for us to incorporate the weekly color into our work. It has been a lot of fun to see everyone’s work every Friday while interacting with other artists – the #colour_collective community is super friendly and encouraging. It has also been a great way for me to keep creating fresh new portfolio pieces like these two.
A little roundup of bits and bobs I’ve been working on recently:
– portfolio pieces focused towards children’s illustration and character design;
– christmas prints that soon will be available for licensing;
On another news, I (finally!) joined Twitter. I know it has been around for a while now, but for some reason I never really understood how to navigate the platform. Yesterday, 30 minutes after signing up I think I got the hang of it. You can follow me here.