This
week for some reason I had a lot of trouble staying on task and
getting a video ready for you. I finally decided on a topic, although
I was certain I had already done burgers in the past, I did a quick
look at my channel and didn't find them so I went forward. Then this
was one of those projects that just didn't come along the way I
wanted it to. I actually had to re-do several steps and was still not
100% happy but decided to go ahead and post it anyway. So that being
said this is (or should be) a relatively easy project. Normally when
I make burgers they go together quickly with no problems and look
great. This week, not so much. Oh well, this shows we all have off
weeks. I am going to blame the Oregon weather that can't decide if it
is winter or summer here. We went from freezing cold to record
breaking temperatures for this time of year and now it seems to be
shifting again. I think this constant switching of temperature and
humidity is messing with my body because I just can't seem to get in
the swing of things.
Well,
now time to quit making excuses and tell you how to do this week's
project.
The
first clay mixture seems complicated but isn't once you get used to
making it up. It is a mix that is used in a lot of polymer clay meats
and is based on a color that the people at Fimo discontinued about 20
or more years ago. It would be so much easier if they would just
bring the color back. In the meantime here are the colors I use:
2
parts Fimo Ochre
1
part Fimo Sahara
1
part any white
1
part Premo Pomegranate
a
tiny bit of black.
For
the dark red mix equal parts
Premo
Pomegranate
Premo
Alizarin Crimson
For
the fat in the raw meat equal parts
Any
white
Any
transparent (translucent)
Hi Joanne! Your burgers look yummy! Good work.
ReplyDeleteelizabeth