#Eggtober 12 2023

[goron-king-darunia]

Eggtober 12th 2023

"Forbidden": Fried Eggs and Bacon

(Clip Studio Paint, Gouache Brush, Dry Gouache Brush, Gouache Blender, and some Pencil Brush details. Labor of love, however many colors, 2 hours.)

If you guess the source before you see the speedpaint, then I did it correctly. ;D

@lady-quen's breadbugs will have to wait for the fire to die down before they can snatch an eggy or two. And tagging @quezify, the, ahem, Wizard of Fried Eggs.

(This time I am not forgetting the speedpaint! Look at all those beginning details that end up hidden. XD

In other news, fire is hard to draw. I will have to do a study of it. Last time I drew fire it was for the background of my current icon and I used a method that would not work for this piece.

The reflection in the pan was hard too, the fan art I was referencing did is so perfectly. I'll have to study it further to properly do it justice.

I was going to use the grid method to make a more perfect study, but honestly it would have taken way longer and put way too much stress on it for me, I think, trying to get it perfect. Especially trying to put eyes on Calcifer. So it's all freehand and all eyeballed so you can see the pan is a little wonky. Also I couldn't find a good reference for the log-holder/grating in the hearth and I wasn't gonna pull out my DVD and get sidetracked for an hour for that one detail. So yeah, that part is just... being cleaned by Sophie. Or Howl disappeared it from the frame.

Anyway, 10/10, Ghibli really knows how to make food look ethereal and perfect and otherworldly and I hope I captured that with the unrealistically red bacon because yeah, I want to eat it even more when it's bright red for some reason... I was going to try to fit in a slice of bread and bowl of tea (That IS tea, right?) but didn't have a good place composition-wise to put it.

I wanted to do this piece last year but I decided that I would save it for a potential "film only" eggs ensemble, but couldn't resist this year. The pull was too strong. Besides, if I do more eggs from movies and TV, then I can always make a collection of them later.

Anyway, I hope everyone enjoys! And this time I made SURE not to forget the speedpaint! The file is too beefy for me to share on discord with friends, so I'm happy Tumblr can accept my hefty chunky speedpaint file!

[lady-quen]

Drawing breadbugs stealing others' art posts: Day 6 (am slow)

This time, the breadbugs have taken quite the tumble, but don't worry, their soft doughy hides shall protect them 🥰 @goron-king-darunia

[goron-king-darunia]

Eggtober 6th 2023

"Splat" or "Fun with Colors": Raw Egg.

(Clip Studio Paint, Gouache Brush, Pencil brush for details and highlights. 12 colors, I think? 1 Hour.) I actually really liked the rough version I made, so you're gonna get that one at the end as well, for anyone who also likes the rough one better than the smooth one.

But first... I finally discovered a feature of CSP, so now I am unstoppable and I will NEVER AGAIN have to ask myself "How the fuck did I do that?"

Because now I have EVIDENCE. Now curious friends, followers, and my forgetful ass, can watch the full process of how I made a thing. Including what references I used so it's clear how much is iterative and how much I am drawing directly from the visual reference. Today I had to do a lot from imagination because I couldn't find an exaggerated splashy egg, but sometimes I really am just making a study and trying to do a one-to-one recreation of a reference. So now y'all get to know all my filthy little secrets. I was intending to grab footage starting with Eggtober 1, 2023 but OBS needs a version of an NVIDIA driver that will absolutely wreck my computer with BSODs because I own a junker apparently. But it turns out CSP (or at least V2, IDK if it was in V1) has a way to capture a speedpaint natively when you create the file.

Now I am unstoppable, powerful. No more taking a break from art when life gets busy and coming back to pieces I drew 10 years ago and wondering "How the hell did I manage that?" I can just check. It's over for all of you. Once I practice anatomy again and start being able to draw shapes and volumes perfectly from imagination, I will become all-powerful. I will ascend. Hell, maybe someone might even pay me if I learn to draw anything that isn't an egg or a meme. XD Radical self-confidence, baby. I can art now, and I have evidence. My horizons are infinite!

And now, hopefully, any baby artists that are just starting out can get an idea of how I do it from this and future pieces so I can pull you all up with me in a bid of apotheosis. For the EGGsthetic! (Aesthetic.)

I wonder which version of this egg @lady-quen's breadbugs will snap up?

And I wonder which one @quezify will like best? My money's on the sketchy one.

I can't tell which I like better honestly. The smooth one us much more "My aesthetic" because it matches how I render eggs but... The rough pencil-y gouache lines you get with light pressure really remind me of how the classic modern quezify eggs look, and I of course only started doing eggs because of the first Eggtober so, like. On the one hand, smooth and painterly look that goes with all but one of my previous eggs (Eggtober 1, 2023 was a study from memory of quezify's style, after all). But on the other hand... dramatic color changes! Textrure, shine! Colors that aren't in the actual references! EXPRESSIVENESS. Two different moods on the same egg art and I really dig both of them honestly.

[goron-king-darunia]

Eggtober 16th 2023

"Say Cheese" A study of texture: Cheesy Baked Cream Eggs

(Clip Studio Paint, Circle tool, Gouache Brush, Dry Gouache Brush, Airbrush Tool for the pepper. 12 colors. 40 minutes.)

For a quick one, I love how this came out. Mom saw a show, I looked at the website, I saw a neat egg, I drew it. I love the parcooked whites on the yolks that are juuuust starting to set and the way I was able to render that burned cheesy look! Definitely one of my faves so far!

Hopefully @lady-quen's breadbugs don't fall into the yolks before they set... Or maybe the breadbugs would like that?

Tapdancing my way into @quezify's notifications with this one. I cannot tapdance, but I can dream. XD

I love the yolk at the 4 o clock position there... the way it kind of looks a bit shriveled like it burst somewhere under the surface. Again, very proud of this one for a fast piece.

[goron-king-darunia]

Eggtober 3rd 2023

"And Yet a Bit of the True Self Remains in the False Self" or German Fried Egg Cake (Spiegeleierkuchen) (Clip Studio Paint, Gouache brush and Pencil brush for highlights, 11 colors, ~40 minutes give or take. It felt longer but that's what my timer said and I did take a 10 minute break because my wrist was bothered) So yeah, apparently my anti-artistblock strategy this time is to just scroll the image results for fried egg until I find something I want to draw? Last year I had lots of ideas and this year I'm just "please send requests, I don't wanna draw the same 12 egg dishes that I like best from last year! I wanna practice with new stuff!" So yeah, technically it has egg in it because cake, and technically it looks like egg because of the pudding and apricot topping, but it's not technically an egg. But it's edible and egg themed and I really like how humans have decided that eggs are a pleasant thing to emulate. We have Easter egg-shaped candies and indeed many people serve this cake on Easter due to this association. Egg-shaped gummies. Eggy puddings. And the Fabergé egg. Humans just be liking fried dough, onions, and eggs.

I saw one sprinkled with poppy seed on top to look like pepper and I saw one with a cute teal-turqoise table cloth so I combined those ideas and several references for this. It may be sweet and not savory, but I hope you all enjoy! Haven't tried the recipe, but if any egg lovers love the look of this cake and want to try it next Easter, this is the one I found while looking for references.

As always, gotta tag and give props to @quezify for organizing Eggtober. Since this is cake, can we call it birthday cake for him?

[goron-king-darunia]

Eggtober 17th 2023

Impressions of a Mushroom Quiche

(Clip Studio Paint, Gouache Brush, Dry Gouache brush, Gouache Blender. 12 Colors, 1 hour.) Last year I drew a bit of a sloppy Broccoli quiche on a bad day. Today I drew a Mushroom Quiche and had a good day. Last year's is a bit of an ugly duckling, but it grew on me, But I'm very happy about today's. Putting lots of shapes in the quiche filling where the sliced edge is is tremendous fun.

Hopefully @lady-quen's Breadbugs like mushrooms!

And, as always, joyous acknowledgement to @quezify.

Last year's quiche piece and speedpaint coming up.

Can you tell some of it was on the wrong layer because of how I had to physically erase the reference? XD

I still like last year's quiche, but even though I like it, I still think it's one of my weaker pieces. Wild how much emotional state can be transmitted when you know what you're looking for. Or maybe I'm just projecting mega hard.

Eggtober 22nd, 2022, for anyone wondering. For a barebones piece though, it's not half bad. But I'll take the mushroom quiche over this one. XD

(Insert something about that joke or meme of the confusion between "quickie" and quiche for the gaff. ;D)

[goron-king-darunia]

Eggtober 21st, 2023

"Strange Flower" or "Controversy" Overcooked Hard-boiled Egg with Mayonnaise

(Clip Studio Paint, Gouache Brush, Airbrush for Paprika and Pepper. 12 colors, about 30 minutes.) Woke up with this idea. Mayo is a controversial condiment and I 100% understand. I hate custard filling in things like donuts. It's goopy, a little salty, and it has that texture to it that screams to your brain that "this is uncooked and probably bad to eat." And I think mayo is like that for lots of people, but worse. Because it's salty and a little sour and that same "uncooked" texture all sends the same signal but more like "this is rotten and falling apart. It's not good to eat." But I like mayo. Maybe I just got introduced to it in a more postitive way than custard or creme pat. Maybe because most creme pat comes to me in a donut at room temp and mayo usually comes from a refrigerated jar. Maybe it's because both are a little salty and eggy and so mayo reads as "a good sensible condiment for burgers and sandwiches and slaw salads" while creme pat reads as an "aberration that could only be put in a donut by accident." But then I think humans just kind of don't like seeing fatty substances all in one big glob. Same way lard is a common cooking ingredient in many non-USA countries but people in the "northern" non-farming USA see lard and only think "byproduct" like bacon grease and feel a visceral disgust the way I feel about burger grease. I think a lot of things are like that in life. Some of it's genetic, like the way cilantro tastes like soap to some and like a tasty floral herb to others. Some of it is experience, like a taste aversion to plums after a bad summer. And some of it is social. How we're taught to be disgusted by "byproducts" because that's not the thing we're intending to make, or it only happens when the thing you're making turns out "wrong." Some of it is political. I'm sure you all have ideas. And I think, on the one hand, disgust is useful. We get sick if we eat expired foods. We can die if we eat the wrong berry or mushroom. Being wary of the new is safe. An on the other hand, unbridled disgust is the enemy of curiosity and growth and discovery. When we turn away from things that make us uncomfortable, we lose a chance to learn.

So on the one hand I think this piece is about my experiences becoming a more adventurous eater in my adulthood. I still don't like creme patissiere. But I'm not going to waste a donut because of it anymore. I don't like red bean paste. But at least I know what it tastes like now, and it's not just a blind discomfort around something new. I'll never get over how the texture of glutinous rice cakes remind me of chewing gum, a thing I've been taught to spit out. But I can understand why people like mochi.

And I think on another hand (many hands today) this piece is also about how @quezify plays with disgust and horror and beauty. And how that curiosity disgusts some people and enamors others. How it ties you in knots. How wound dressing and debridement are all at once an act of love and an act of mutilation. How there's beauty there in something so instinctively disgusting.

Dunno exactly. That's what the art's there for, I guess. To express what I can't quite put in words. I hope it's disgusting, and I hope it's beautiful.

I wonder if @lady-quen's breadbugs will have fun with this one?

Speed paint~

I don't know if my style can really render any gravitas to it, with how soft everything is, but I hope it speaks to someone.

[goron-king-darunia]

Eggtober 24th 2023

"So Just One Did All This?!" Shrimp Fried Rice

(Clip Studio Paint, Gouache Brush. 12 Colors, around an hour? Maybe longer, I took a break for my wrist and then went down the youtube rabbit hole and forgot to time it.) Title obligatorily references the "You're telling me a shrimp fried this rice?" joke that everyone makes.

Mom's been really into scrambled eggs for breakfast, and occasionally, if we have leftover rice, I'll whip up some fried rice with them. But on the very rare occasion we have leftover shrimp, I'll add some shrimp and make shrimp fried rice.

Didn't have any frozen pea/carrot mix to pop in, but I made this a week ago and have been waiting for the energy to draw it ever since, and since the Omurice I drew turned out well, I decided to take a crack at it.

Not much to say about this one other than shrimp fried rice is tasty as fuck. Especially if you make it with lard or bacon grease or just straight up put bacon in with the shrimp.

Hopefully @lady-quen's breadbugs don't get lost in all that rice!

Dropping this in @quezify's notifications with that ping for that sweet, sweet attention. (haha)

Speedpaint time!

As you can see, I started drawing on the wrong layer. "Hmm, wonder why the rice texture is so rough no matter the pressure? Am I using the wrong brush?" And nah, it's just the wrong layer so it doesn't interact with the background color properly. Sometimes I'm just a goober.