A tomato plant for my Aunt’s birthday.
I’ve been having a ton of artblock lately so here’s a small something to tide you over. I’ll have some backlogged stuff (finals and such) to post in a little while but for now I’m busy with getting back to Portland and moved into a new apartment.
This is watercolor and micron on watercolor paper 6x9
Over at the blog A Sweet and Savory Life, Marge Perry explores six French goat’s milk cheeses, in order to expand our understanding of the often misused term “goat cheese”:
We all know that American blue cheese, cheddar and burrata are entirely different cheeses, yet we don’t lump them together and say, “Oh, I had a wonderful dish made with American cow’s milk cheese.” Yet many of us might say, “Oh, I had a wonderful dish made with goat cheese!”
It’s really kind of silly because goat cheeses can be as varied as, well, cheddar and blue. The photo above shows six French goat cheeses recently sent to me as part of an outreach by an organization calledGoat Cheeses of Franceto educate the US cheese consumer. And so, for the sake of you, Dear Reader, and in the name of science and education, I nibbled and scribbled my way through those cheeses, tasting and making notes in order to make this country of ours more goat cheese-aware. You’re welcome.
Read the full post.
(Photos ©2014 asweetandsavorylife.com)