Hey, I totally get what you mean about the new studio layout. It does feel a little more cramped than the old place, especially when we are trying to work on multiple canvases at once.
I actually moved the shelving unit by the north window over the weekend, and it opened up the floor space near the entrance by a good few inches. It is not a huge change, but it makes it easier to walk back to the sink without bumping into the easel.
I also found a few old lamps stored in the back closet. One of them has a nice warm glow that would be great for still life setups. If you want to come by on Thursday, we can test the light placement before the group session starts. I think it will fix the weird shadow issue we noticed.
As for the smell from the paint thinner, I started keeping the lids on tighter and opened the side vent. It was getting a little too strong in the afternoon, but the cross breeze seems to help. I will remind everyone to cap the jars completely when they step away.
Anyway, no rush on the storage bins. I have a few spare milk crates that work fine for now. Just let me know if you want to swap the wall hooks for the magnetic strips. I think the strips hold the brushes better.
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So I tried that new recipe last night, the one with the caramelized shallots and the brown butter noodles, and honestly I think I went a little too hard on the thyme.
My cousin said it tasted like a forest floor, but in a good way? I am not sure that is a compliment.
Next time I might just blend the herbs into the sauce instead of scattering them on top at the end. The texture was a bit odd too, because the noodles got a little sticky while I was waiting for the pan to cool down.
I also forgot to buy the good parmesan, so I used the pre-shredded stuff from the back of the fridge. It melted fine but it did not have that salty bite I wanted.
The music playlist during dinner was mostly old jazz and one random sea shanty that came on shuffle, which everyone thought was hilarious.
Anyway, if you want the recipe, I can type it out later. I think with a few tweaks it will actually be good enough to serve to guests.