Crayfish in Butter

Hey team,
This week we're cookin' up crawdads, Louisiana style!

No, wait a second... this isn't a southern flavors food blog! BUT DOESN'T THAT SUCCULENT PIECE OF MEAT LOOK DELICIOUS? (sorry vegetarian readers!).

This is an art blog, and that is an editorial painting assignment! We were asked to provide a spot illustration to accompany an article in the New York Times about the many different ways they prepare crayfish in New Orleans. Of all my sketches, the exploded view of the crustacean appealed to me most so I expanded on it (LOL, SEE WHAT I DID THERE?)

(and expand I did)

My teacher in this class is a sweetheart, and I very much like her... but I discovered something sinister about her this past Tuesday... She's a troll.

I'm quietly sitting there and painting away after having spent a good chunk of time thumb-nailing, sketching up my preliminaries, designing color studies, and finalizing line work (as we had been told to do), when Cathy comes up to my work station. She takes a look at the following color study and goes...

"You know, this is enough for you to turn into a client."