The color transformation caused by the egg...

I'm concentrating, not angry!

Friday in the studio, freshly inspired (and a bit overwhelmed) by the energy at the International Folk Alliance Convention here in KC, we focused on capturing two colors: green and purple.

What we actually created was quite a bit different, but not displeasing in the least.  I will explain.

First coat wet.  Parsley left, cabbage right.

They dried so differently than they look here!

We created the most gorgeous shade of grey/green/blue with our dense purple from boiled purple cabbage.  I am in love with this color, and was hoping to achieve it through our experimentation, but I was surprised to discover it so early in the process.  The fresh farm eggs required for egg tempera will (and should) have a densely rich golden color.  I thought we might get a slightly brownish purple, but because of the translucency of the material, I expect our results will continue to be delightfully unpredictable.

Then, we cold processed some greens- Italian parsley to be exact.  By cold processes, I simply mean that we pulverized the entire bunch of parsley into as little water as possible and then strained it.  Let it sit, and then poured off the excess water.  Oh, and then we treated ourselves to a nice refreshing tonic of parsley-carrot-ginger-apple juice.  Mmm.

I shied away from using something deeply pigmented like kale, but I think we will try that next time.  We have wheatgrass seed on the way, but I think kale micro greens are in order as well for a less yellow green, but it is a beautiful yellow green.  Fortunately, I'm on my way to the market in a bit, and it's a bit chilly out, which means I'll have room to roam and figure out what to grow to paint and eat this spring.

Oh, after our work session, we went to a reading by the captivating poet/activist/herbalist/mother Mariahadessa Ekere Tallie.  What a powerhouse of intellect, charm, and beauty that stems from strength within!

Cheers to a week full of surprising beauty.

Christel

The Egg Tempera Process

We began with thin syrups taken from hibiscus, elderberry, and safflower.

They were boiled down on our previous work days.  Like cooking rice,  in a 1 parts material to 2 parts water, boiled for almost an hour.  Then, we strained the material, and used them for tea (!) elderberry is a natural anti-viral, and hibiscus is great for your liver.  Safflower, however, we did not consume.  Anyway, the leftover material simmered until about half the original volume and cooled until our last work session.

Now for the egg tempera process.

First, you MUST have fresh eggs.  Fortunately, we have lots of options for fresh eggs here in KC.  

• Separate your egg yolk from the white.
• Place the yolk on a paper towel.
• Roll the yolk around on the towel until as much of the white is removed as possible.
• Pierce the yolk, and then allow the yolk to seep out slowly without the albumen.  
• The yolk is then mixed with your syrup-pigment.
• The mixture can be refrigerated for a couple of days, but it is preferable to use the material as soon as possible.
• Use air movement if you must speed drying, never heat.
• Also, I like to use olive oil soap to clean my egg tempera brushes.
• Please be aware that, of course, the yolk does have a slight effect on the color.

Painting the Safflower Egg Tempera

L-R Hibiscus, Elderberry, Safflower

Please note that the hibiscus will rapidly turn too thick for my preferred consistency.  There are times for a more gelatinous consistency, but I was displeased with our outcome this go-round.  It is a brilliant red that can almost be used without the egg tempera addition, if the art object is to be sealed at a later time.

More next week!  Photos by Clare...

Have a great week,

Christel