Friday, July 4, 2014

Star Spangled Sunflowers and an Icy Gelato Holiday Treat - Flower Paintings by Nancy Medina

 Star Spangled Sunflowers and Daisies
by Nancy Medina
Oil on Archival Panel

I've been painting up a storm in Flower Mound this week, catching up after a few days traveling hither and yon. I suspect in about half an hour, the fireworks will begin popping near us like crazy, so it will be time to turn on the fans and ambient noise mechanisms so little Hannah the rescue pug is not frightened by the noise. Running the blender is always a good way to drown out scary firecracker sounds, so I'll whip up a batch of my newly invented recipe, Gelato Espresso Icy Creamy Fusion - here's the delectible delicieux concoction to add to your summertime treat repertoire! I'm counting down the days to my upcoming trip to France this fall to check out the property for my students, so it seems only proper I should practice having as much gelato as possible, don't you agree?

Here's the chilly chocolate scoop!
Add six tablespoons of Talenti Sea Salt Caramel gelato (or any mocha flavored ice cream) to a glass filled halfway with ice cubes. Add fat free half and half (or milk), filling the glass almost to the top. Add one shot of your favorite espresso and stir vigorously. Drink with caution, lest one incur a bit of a brain freeze. The sad part is when you get to the bottom of the glass. Then you must obtain another, post-haste!

*Drink with caution lest you incur a chocolatey brain freeze!

The studio models take a bow and a dip!

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