Leaf Papercut #698
This leaf papercut is from an ongoing papercutting project that I’ve been doing. (Basically I’m trying to work my way through all of the designs in the “922 Decorative Vector Ornaments” book by Dover Books.)
Today’s design is number 698 in the book. You would think this would be a very easy design to choose a name for, but there are so many variations of leaves in the book and I can’t call them all “Leaf” because that would get confusing! But as far as I know I haven’t actually called any of them “Leaf Papercut” yet. So this one wins.
And a very nice leaf it is, too. I enjoyed cutting this one. It was quite straightforward and yet provided some challenges in terms of cutting the fine veins.
Closer up:
Therefore this design falls into the 5-ish percent of designs in the book that I can immediately see myself using again in future projects.
Normally I would note here what audiobook or podcast I’ve been listening to today, but today’s background soundtrack has been Rob preparing a meal that may or may not turn out to be fatal when eaten. So this might be my epitaph. Good luck, future me!
He bought four reduced-price red mullet fish a couple of weeks ago on a whim, and put them straight in the freezer (they had already reached their sell-by date). And today he’s defrosted them only to discover that red mullet are usually sold whole, so they still had their guts inside them (I’ve been doing a bit of research here and here, just to double-check whether I’m likely to die of fish poisoning. Just in case you’re wondering, the very clear advice is that whole fish should NOT be frozen without gutting and cleaning them first.)
*** UPDATE ***
I’m not dead. The fish was OK, in the end. But it still doesn’t get past my long-held theory that “fish equals faff” (what with all of the gutting and de-scaling and then picking bones out while eating it). It was accompanied by shallots and bacon-that-Rob-had-accidentally-dropped-on-the-floor-while-it-was-raw, and he washed the meal down with a bottle of wine that we’ve had for at least eight years and neither of us knew where it came from. It was officially “white” wine but was actually browny-yellow. Yuuuum. Still, it made the perfect accompaniment to the equally dodgy food.
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