Solli’s Cherry 🍒 Cheesecake

 

Cherry cheesecake inspired by Wayne Thiebaud

Yesterday Bonnie said, “Have you been to the new Ritz Le Comptoir on 45, rue de Sévres?”

I said, “It’s 97 degrees out, feels like 103! No way I’m going back out into that oven!”

Le Cafe des Chats, Little Book of Thumbnail Class

 

This must be a breakfast shot at Le Café des Chats with so many alert, perky cats (awaiting for their petit déjeuner peut-etre?)

Yesterday by 6:30 pm 

Breakfast in America 20th Anniversary July 4th Soirée

 

Last night Breakfast in America celebrated the 4th of July with a 20th anniversary soirée in the Marais on 4, rue Malher

Have you been for breakfast when in Paris?

Rouge Jaune Bleu

 Rouge, jaune et bleu aquarelle

I bought this little (1 3/4") Limoge-style perfume holder in Passage Jouffroy

 I've been playing with mixing colors: reds + Yellows + blues since I got home

The most basic color triad out there.
 

Maybe I was inspired by these red cafe tables

 

On rue Rambuteau

 

This lemon yellow table top looks just like

 

A tarte au citron

Or Wayne Thiebaud's round yellow cheese painting full of reds and blues too.

 

Red + Yellow + blue are used a lot around food.

Like this boulangerie painting of a wheat girl

Or this chef eating his dinner and licking his chops

Down the street on rue Rambuteau is Cupcake Berko, famous for their colorful mini cupcakes. More goldeny than bright yellow but this tarte fine is still yum.
This post is making me hungry! 



 

The Ice cream Cometh...

Can you have too much ice cream?

BEAR says NO!

I am inclined to agree with BEAR. Perhaps that's why we get along so well.

Looking at ice cream cones is almost as good as holding one.

Don't you think?

If a French friend invites you to Berthillon you must eat your framboise ice cream in a cup. A cone is not acceptable a table.

 I love this Wayne Thiebaud etching of ice cream in a cup. 

Sketching cones is great fun.

But painting ice cream 'from life' has it's drawbacks.

Ice cream refuses to sit still and will melt on you in situe.

Much as I love my ice cream in a cone I prefer not to sit on one.

Nor do I like having a cone plopped in my cuppa - who's bright idea was this?

The Italians like the idea of a half cone.

Laboratorio del Gelato's ice cream is quite pleasent in a cup yet they insist on closing their shop at 6 PM! Why do they think New Yorkers can make it to the Lower East side by 6 PM? Anyone who wants to join me in a PROTEST Demonstration let me know svp.

My latest favorite flavor is Black Sesame at Sundaes and Cones. I have big plans to make black Sesame macarons soon.

These days I'm reduced to grabbing a dixie cup in a pinch. Unlike Paris, which has ice cream shops on every corner (is that why I love Paris?) New York is not so well-endowed.

I'm happy to report Amorino, the French gelato chain has opened a shop in New York. I'm not happy to report it costs $5+. I have my limits.

I'm sorry to report that La Maison du Chocolat, who formerly scooped out their ice cream fresh is now offering only ready-filled cups. A step down in quality IMHO.  So what's YOUR favorite ice cream flavor? Do tell all PBers

EAT LOTS OF ICE CREAM THIS WEEKEND!

My Studio 2011

WELCOME! You're invited in to my studio 2011

Not that much different from my studio 2010 is it?

OK maybe it is.

Amazing how many ways you can throw stuff up in the air and it comes down in different patterns like pickup sticks.

These macarons are only 3 months old.

I use a pastry box to reflect the light - another Eureka moment.

Do you believe if you surround yourself with the things you love, eventually they'll sink into your brain by osmosis? I do.

I love Morandi, Wayne Thiebaud, Japanese prints, and Fr pastry.

The studio exhibit is constantly changing.

Here is a pile of Parisian gifts-with-purchase I send out with your watercolors.What BEAR is reading these days.

BONJOUR STUDIO 2011!