In trying to learn more about gouache I made a few color charts. I’m using mostly M. Graham gouache which I like much better than the Winsor & Newton and Schmincke I used before. The Graham gouache is creamy and brilliant, rewets well and doesn’t smell (like the W&N). I found that using fresh-squeezed gouache is more fun to work with than rewetting dried paint, but frugality keeps me trying to reuse dried. The best solution is to set up a palette for each session, squeezing out tiny blobs, adding more as needed.
Above is an exploration of the Zorn palette in gouache, a limited palette using only Yellow Ochre, Cadmium Red, White, and Black. The black paint, when mixed with white, is meant to serve as blue since it is a cool color that can look blue next to warm colors. Next I want to try using it in an actual painting.
Above is a chart of my gouache colors straight from the tube and mixed with white and each other. Sadly when I removed the masking tape it pulled off some of the paper from the extra large Moleskine watercolor notebook that is my current journal. I don’t recall previous Moleskine WC notebooks having that problem but I’ve switched to low-tack tape now.
Before ordering any new brushes specifically for gouache I wanted to see how the brushes I already had might work so did the test below. I found a few that I liked and ordered a couple of others. I’ll do another post about my gouache palette and brushes I’ve settled on soon.
and then painted with watercolor and a bit of gouache.
I decided to make one of the recipes in the book: Grilled Fig Bruschetta. But first I sketched a few of the figs (above) before cooking them. I used a blank note card because I wanted to stand it on the table with the food. But since it wasn’t watercolor paper, the paint just sunk in. I switched to gouache which worked great and was huge fun.
Jana Bouc, Artist 
