Aquarelle Glacée

Painting ice cream cones like painting chocolate is "no piece of cake". First of all the logistics of getting this threesome home in decent shape was a challenge. But I improvised a Dunkin' Donuts coffee holder that worked fine. My biggest problem, aside from dripped-on toes, was finding a way to place these 3 in the freezer so they would stand upright. They kept resisting and toppling over. Why they don't care to sit in a freezer on a hot day I can't figure out...
These cones are NOT New York's finest.
There is a Cold Stone Creamery in Astoria, but they don't open till noon. I had to get what was in the neighborhood and there's no Il Laboratorio del Gelato or Brooklyn Ice Cream Factory or The Chinatown Ice Cream factory or Ciao Bella or Cones out here.

EAT-IT-ALL, watercolor, 7 x 9 1/2"

My NY critic says I leave too much white paper around the subject creating islands that don't relate to the outer edges of the paper.
Sardi, who teaches photography at S.V.A., says food shots have to be anal -> everything MUST be PERFECT!! No crumbs much less tons of drips.
Pam, from watercolor class, says I should crop in more. Lauralines paints her still lifes from a "bird's eye view". I have yet to try this...so this is a work in progress and my 1st ice cream paintings.

Too bad my food stylist is out of town..only kidding.
These guys did this all on their own with no help from me.
Natch I HAD to eat them after that...