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| 11/30/21 Caran d'Ache Museum Aquarelle in Stillman & Birn Beta sketchbook |
When they’re in season, we eat a lot of delicata
squashes. In fact, I cook them so regularly that often I don’t have time to
sketch one. The timing was just right for this one (I roasted it shortly after it was
memorialized).
Persimmons, on the other hand, I can take or leave, but we received a few as a gift recently, and I was more excited about sketching than eating them. Suhita Shirodkar and Nina Khaschina, two sketchers I admire, sketch plenty of persimmons every fall, and they always get me in the mood. But then, it doesn’t take much to put me in the mood for a secondary triad.
Nice triad sketch! I feel the same way. I love delicata squash but I've got mixed feelings about the persimmons. I should pick up one to sketch since they are so interesting.
ReplyDeleteI sliced up this persimmon into slivers and put it in salad... delicious that way! Otherwise, it hardly seems worth eating, since it's such a mild flavor.
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