 |
| The Picture on the Wall; casein tempera on board; 8" x 10" |
The carnations are in the compost heap, the sauna should be up and running this weekend and the bananas are ready to eat. I may let these go a bit past the peel-and-eat stage though. When they're over ripe, they're perfect for making nice cream. Peel and then freeze them on a cookie sheet - then toss them in Droste Cocoa until fully coated. Store them in a big zip-loc in the freezer until you're ready to push them through a
Yonana Frozen Treat Maker - sprinkle with pecan chips - enjoy!
Painting number 98 of my 100-painting Reboot - 2 more to go.
No comments:
Post a Comment