A Pair of Fishes with Scales

Taken with a 50mm prime lens reverse mounted.

The origami count is now 862, and in an effort to continue to produce new models I have begun exploring the many tutorials posted on YouTube. This pair of of fishes with scales is from the video instructions by Jo Nakashima.

A standard view with the kit 18-55 lens.

Each of the fishes is folded from a sheet of Tant, proportions 1:2. So a 30.5 cm. square produces two nicely matched fishes. 

Another reverse mounted image with the 50mm lens.

The scales are actually pretty quick to fold, assuming one is familiar with the basic techniques detailed by Eric Gjerde in his book Origami Tesselations.

Taken with the same 50mm lens, this time reverse mounted on the front of an 18-55 lens.

The eyeball is a closed sink on a corner, then another closed sink of the same corner in the opposite direction. Very cool stuff!

Peacock (Extended Version) by Maekawa

The paper is tant. The sheet is 30.5 cm. The pattern is from Genuine Origami.

Turtle Bars

A serious contender for most popular bar cookie.

This past Tuesday was summer inaugural potluck bbq at Promontory Point. In addition to my organizational skills, some paper goods, a package of beef bratwurst, and a box of Little Debbie Swiss Rolls, I contributed this batch of Turtle Bars. (From Nancy Baggett's All American Cookie Book.) These consistently rate among the most very popularest treats out of everything I ever make. Even with a homemade caramel layer, they are quick to put together. Here's how it goes:

We were here.

For the shortbread crust. Line a 9x13 pan with quick release foil. Combine 1 1/4 cups flour, 3 tbs sugar, 1/2 tsp salt, 1/2 cup unsalted butter, and 1 1/2 tbs milk and pat evenly into pan, pressing it well into the corners and against the edges. Chill thirty minutes then bake at 350 until browned at edges and firm in center, about 25 minutes.

For caramel layer:  heat 1 cup heavy cream, 1/3 cup light corn syrup, 1/4 cup unsalted butter, 2/3 cup light brown sugar, 1/4 cup sugar, and 1/2 teaspoon salt until it reaches 246 degrees. Stir in 2 tsps vanilla extract and 1 3/4 cups chopped toasted and salted pecans. Then immediately pour pecan-caramel mixture over shortbread, spreading it evenly. Take 12 ounces of chocolate chips and scatter over caramel layer. Let sit a couple of minutes to melt, then smooth with a knife. Finally, scatter another 1/4 cup of finely chopped pecans over the chocolate while still warm. Slice in bars when cool. Freezes fine.

One note:  In this batch I used a mixture of leftover chocolates, milk and semisweet, coarsely chopped.

American Lobster and Still Image of the Roc by Diaz

In my house lobster is forever off the menu (not kosher). This bright blushing fellow however seems to have figured out a way to bend the rules, and seems quite carefree and content to soak up some of the afternoon sun streaming across my cutting mat.

From a 35cm square of kami. The model is by Montroll, in Origami Sea Life.

On a different note, I realize 800 models in that I haven't been sharing much of the paper details. For the remainder I will attempt to do better. Also here is a still image (airbrushed in Photoshop to enhance the silhouette) of the Roc by Roman Diaz.

Per the recommendation of Diaz, the model is folded from a 50cm square of elephant hide, then finished with some wet modeling. 

Roc (Mythological Eagle) by Roman Diaz

Yesterday I reached 800 in the slow trek towards 1000 giraffes and other origami creations. All week long I've been working on this model of a mythological eagle by Roman Diaz. I got a bit stymied right at the end by some of the details in the feet. My modeling also of the wing and tail feathers is not so great. Eventually I will give this another try.