This is the last eggplant from my garden this season. It’s pretty amazing I still have peppers and eggplant growing in my garden and it’s November. I also have lettuce and swiss chard but those little slugs love the swiss chard, ignoring almost everything else the chard has been nawed down to stubs. I’ve given them a little afternoon cocktail by putting out a little bud light for their enjoyment, hoping it will keep them occupied and away from the chard.
We still have not experienced our first frost this year. Our average is around mid October so it’s quite late. I’ll keep gardening as long as the climate permits.
Hands down I am a Dunkin’ Donuts fan. Krispy Kreme is in my home state of NC but I grew up in the North East, so Dunkin’ Donuts has a place in my heart like no other. This is a Dunkin’ Donuts Boston Kreme. It’s a yeast donut with, as you may have guessed, a custardy yellow filling with chocolate frosting on top.
Want to get a little nervous? Check out the calorie chart below.
YIKES!
Sometimes it’s just worth it. I can imagine it now - Sinking your teeth into a soft fresh donut, the sweetness awakens your senses. Chocolate frosting sticks in little nooks between your teeth and gums. You savor and swallow. As you sip rich hot coffee the chocolate melts away from its hiding places, and sweetness washes over your tongue again. mmmmm
I love to watch a chef prepare food. They are always so intense, and completely focused on the tasks at hand. Not only when they are cooking but also when they are plating. It’s as if they concentrate so much on the plate and how things are placed, they could sear a hole clear through it with their eyes. If there is an open kitchen, I always look in to see what’s going on. So much energy and organized chaos. After watching Iron Chef on TV I mentioned to my husband - I wonder how my paintings would turn out if I painted with that much energy. I’ll have to try it sometime!
We had an opportunity to attend a local Iron Chef competition, and they allowed me to take some pictures of the process. All in all there were about 8-10 chefs in the kitchen, divided into two teams. They prepared and plated we walked from one kitchen set up to the other. It was great fun we tasted, and rated!
If you are interested in finding out more about this painting, please send me an email.
Title: “Blow Pop #1″
Medium: Oil on Panel
Dimensions: 7″x5″
This is not the “classic” tootsie pop - it is a blow pop. It’s filled with bubble gum instead of chocolate tootsie roll. A few key indicators to it’s identity are:
the oval shape
the band in the middle runs perpendicular to the stick
the bright intense color
These pops were originally manufactured by The Charms Company but in 1988 was acquired by Tootsie Roll Industries. I guess they bought out their competition!