Technically Sundays are my new “day off” where I’m keeping myself from project work. I wanted to study the subsurface scattering in lemons because I follow another artist that has these amazing fruit studies. My computer is acting up again because windows updated— the pen pressure no longer functions— so I got out my set of five dollar pastels. It’s been ages since I’ve used pastels; this paper I’ve owned since high school and never wanted I use for fear of screwing up. #pastels#lemon#sketch
cutting up veggies can be a workout in itself but always rewarding when you taste the finished product! this soup is carb-loaded with potatoes and whole wheat noodles, carrots, kale, onions, garlic, lemon juice, and a vegan bouillon cube. super filling and delicious!
Lemon🍋is a key player in the John Tony's gang of ingredients.
It is one of the most commonly used botanicals, and even when not present in the spirit itself, a wedge of it is more than likely to be seen bobbing around in a G&T or twisted into a Martini. Its usage to the industry extends further than taste as well – citric acid, derived from lemons, can be dissolved into water and is sometimes used to clean copper stills.
Once distilled, lemon remains easily identifiable. The smell is initially reminiscent of candied lemon peel – the type that adorns sponge cakes in bake sales up and down the country. It grows in the nose, though, becoming zesty and crisp– as though someone had grated the fruit into the bottle. The taste is tart, but fresh and quite lovely, though it doesn’t linger.
John Tony's Gin, A Secret...No More