Since there are just a few days left before leaving the country, things have been rather crazy. Not having much time at all today, I opted for a 25 minute doodlewash dash with this halved coconut and just a couple colors: Quinacridone Rust and Ultramarine Blue. Even though it felt like I was really rushing, it felt good to get some speedy practice in before sketching live in Paris. I could have done this much faster, had I omitted the details, but since they’re my favorite part, that’s not likely going to happen. I was actually an adult before ever sampling a freshly cracked coconut. It was in Vieques, an island off the coast of Puerto Rico. Granted, as with all things on a vacation, they just seem to taste better, but I think I state with absolute certainty that fresh coconut is absolutely delicious.
As we prep for our trip, Philippe and I were just discussing the food that we’re looking forward to most when we’re back in France. One of the things I love is a store called Picard, that’s filled with frozen dinners. This sounds ridiculous, I know, but these are not the frozen dinners found lurking in the States. These are magical creations of real artistry waiting for you to thaw them out when you get back from a day of hopping the Metro. We looked online to see what the current offering was, and Philippe brought up something with ice cream and champagne in little cups. “Oh, that’s what I had when I was a kid!” he said. This is where our childhood’s tragically diverge, as I was just offered a taste of whatever my dad had nearly finished drinking. “So, you got champagne in lovely little cups and I got beer and backwash? How is that fair?” As usual, he didn’t bother to answer me.
But even though we won’t be near palms trees and fresh coconuts, I’m really looking forward to being back in Paris. It’s the simple everyday things I miss about living there for a brief time. The daily stops at the bakery to get a truly fresh baguette make me so happy. Here, they make a baguette soggy and slightly undercooked because they know most Americans will coat it with butter and garlic and shove it back in the oven. This is a perfectly delicious treat, to be sure, but a fully cooked baguette eaten without further adultery is also a thing of beauty. Life, taken one simple bite at a time. That’s what I’m looking forward to most. A chance to relax and enjoy the world around me, without worrying about deadlines and responsiblities, or feeling like I’m going coconuts.
About the Doodlewash
M. Graham Watercolors: Quinacridone Rust and Ultramarine Blue. Lamy Safari Al Star pen with Platinum Carbon sepia ink in a 5″ x 8″ 140 lb. (300 gsm) Pentalic Aqua Journal.
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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!