Today, our Doodlewash prompt of “pies” made me first think of fall pumpkin pie, but then my mind wandered to blueberry. And when I found the blueberries to be a bit too dark, I converted it into a cherry pie instead. In truth, I’ve never met a pie I didn’t like, so any flavor will do really, any time of year! Philippe makes a phenomenal apple pie, but we’ve been watching a British comedy on Hulu lately, and so he converted to an apple crumble recently instead. This is equally delicious, and I have some waiting for me after I finish this post, but it’s not a pie, so we have this fantasy one instead. As far as pies go, my family was all about the cream pies, and these showed up most at our family gatherings. No doubt because they were a bit easier to make, but it’s also likely why I developed my addiction for whipped cream. For all other types of pie, like the one shown here, I require a dollop of whipped cream or ice cream to complete the dessert. Fruit pies like this one just seem a bit naked without this important addition. So, I guess this could also be considered a sketch of my first ever nude.
Not many people truly baked in my family when I was growing up. No bread or dough made from scratch would ever be likely to appear. Even the cream pies were normally created with a store-bought graham cracker crust or another pre-made crust of some kind. When Philippe arrived and insisted on creating everything from scratch, I was instantly mesmerized. It was the equivalent of watching a magician pull a rabbit out of a hat. If the hat were an oven and the rabbit a pie created from dough made by hand, of course. So it’s not really a perfect metaphor. But, I was still suitably impressed. Philippe typically scoffs at all of the pre-made items available here in America. “It’s just three ingredients!” he exclaims, “just buy them and mix them up!” True, I think, but those three little ingredients came in a cute little kit decorated with lovely affirming messages, letting me know that I’d have guaranteed success! So, it’s totally impossible to fault my family for the allure of such things. It’s just kind of cool! And what Philippe discards as “easy” is anything but when you’re not actually a magician.
But, as I’ve come to learn, food made from scratch does taste light years better than the kind made from kits. And I’m thankful each and every day that I have someone awesome to make that kind of food for me. My version of baking would otherwise come in the form of a TV dinner since my cooking skills are completely absent. I made a concerted effort to try to cook once almost a decade ago, but the results were so poor that I’ve never attempted it again. Imagine the actual food equivalent of one of my hastily sketched doodlewashes and you’ll begin to understand why. It might look tasty from a safe distance, but get too close and you’ll see it’s really just a big exuberant mess of unchecked impulse. Yet, that’s the best bit about being perfectly paired with someone who fills in those gaps. I’m sure I have wonderful things to offer Philippe as well, but I’m struggling to know what those are while thinking of a dessert made from scratch. I’m pretty sure he wins on this front. But I’m equally sure that simply being together makes our lives as sweet as pie.
About the Doodlewash
Da Vinci Paint Co.: Nickel Azo Yellow,Terra Cotta and Cobalt Blue (my “Shiny” Trio) + Quinacridone Red. Lamy Al-Star Safari Fountain Pen with black ink in an A5 Hahnemühle Watercolour Book. Want to purchase a print of this doodlewash? Click Here!
Creator of Doodlewash®, founder of World Watercolor Month (July), World Watercolor Group™, and host of the Sketching Stuff Podcast. Sharing daily watercolor illustrations and stories while proudly featuring talented artists from all over the world! If you’d like to be a guest artist on Doodlewash.com, contact me!