Here are the 3 panels showing a little more detail...
It was all painted with Golden Payne's Gray, with some Golden Micaceous Iron Oxide painted in various areas to add some mica shimmer. Texture paste was added to the two large frames on the end panels as well as the smaller frame in the middle panel. After this was painted with the above paints, I also added some silver Treasure Gold to pick up the highlights. The middle panel has an angel transparency mounted on 3 of those small frames with the crackle background way down the bottom so when you look at it, there's a real depth to it. This middle panel is stamped with Brilliance Platinum Planet using the wonderful "Printed Matter" plate from Green Pepper Press (LOVE Michelle's stamps!).
On the 3rd panel above you can see one of the fantastic white wings that we now have in the shop for sale! (We also have matte red ones too!). Contact Natalie if you're interested in them. Click here for the link to the ebay store where they are.
I also did another single panel using this kit, more in the vintage style, though once again using a transparency...
Now to the 7 vegetables.....I didn't actually get to my studio on Sunday, instead I made some soup, a chocolate cake and vegged out for the rest of the day. As I was making the soup, my son who lives over East called me up, he & his girlfriend were out food shopping and he asked me, "Mum, what's in that 13 vegetable soup you used to make, we want to make it for dinner and we're ready to buy the 13 vegies, can you text me what they are and I'll ring you for instructions when I get home". Goodness knows where he got 13 vegetables from??? It is, and always was, only 7 vegetables, don't suppose I should complain, it's the best way I know of to get 7 different kinds of vegies into your kids in one hit....no matter WHAT their age! So in case you want to know, here it is:
7 VEGETABLE SOUP
1 sweet potato
1/2 butternut pumpkin
750 ml water
2 chicken stock cubes
1 x 400ml can lite coconut milk
dash nutmeg (optional)
Peel all the vegies except the zucchini (just wash that well), chop into chunks about 1-1/2" square, place all vegies & the water & chicken stock cubes in a large saucepan. The liquid won't cover the vegies, don't worry. Put the lid on and bring to boil, turn down and simmer for approximately 15-20 minutes, until a skewer inserted into the pumpkin goes in easily. Take off the heat, process either in a blender a cup at a time or, as I do, use a stab blender straight into the pan. Make sure it's all nicely pureed. Pour in the can of lite coconut milk and add a little nutmeg if you like.
That's it! So simple, only takes around 1/2 hour all up from start to finish. Let me know if your kids like it!