r ranson wrote:in the end, I decided that the cost of the pentel set wasn't worth the bother of returning it. This might have been a mistake, but I decided to swatch them out and see if they smell worse with use (they do).
They are indeed firmer than what I've tried before. They also make these little crumbs which muddy up the next colour. I also can't make them smudge together with my finger, but they do smudge together when I put a new colour on top of old ones.
Now I can't return them. But I'm also thinking if the pastels I'm using now are melting in my hand in the winter, it won't be fun to use in the summer. So maybe using this cheap set outside in the summer might be an option.
r ranson wrote:Here we are, my first four attempts with real oil pastels.
They aren't how I expected, but I'm really happy with the progress.
The hardest thing I find is the background. Getting it so the background recedes and the flower stands out is hard.
Carla Burke wrote:
r ranson wrote:It's like trying to draw with a stick of room temperature butter. Fun, but tricky.
It's a struggle but there is something here that has a lot of potential.
That is a PERFECT description! I love it, LOL! Now you get a much better idea of how it works, and can't start to really play with it! Blending will be so much fun!
Nancy Reading wrote:
Alina Green wrote:I don't get it...peanuts and sweet fruit...versus...smoky fish and curry spices.
Do you mean it's because it's salty plus sweet(ish) that these two are analogous?
I was horrified about the idea of a peanut butter and jam sandwich, until I tried it (yumm). We had a French exchange student that refused to try lemon and sugar on pancakes (crepes). Sometimes things taste better than you think. It might sound weird, but it works. Although smoked fish are probably not to everyone's taste anyway! Kedgeree has been a British thing for about 200 years, although perhaps less common these days, it used to be a breakfast dish.