Wednesday, November 15, 2006

geez it is busy around here


Remember Mr Pig, the guinea pig, shown last week?
Somebody said recently 'you do custom work' and I said to myself 'I do?'
I mean, I went to college and studied art, calculus, biology, psychology, literature and probably many other things, and I guess that I could not have predicted one day I would be doing a custom guinea pig. Mr Pig, in his photo, looks like a 3 color miniature cousin IT. Well, I did it, rather successfully I think, along with a host of other dogs for some rather sweet people in New Hampshire. It is , ahem, a challenge, trying to make a person's specific pet, but I think I have risen to the challenge.
Do you have any idea how long it takes to glaze a table full of guinea pigs and zebras? I'm hungry.

20 comments:

Susan as Herself said...

That looks like very close, detailed work. I bet I'd have a headache after a while!

But the results make it worthwhile!!!

Anonymous said...

Well, Susan, I hope it is worthwhile. I don't want to mess upp somebody's guinea pig.

Anonymous said...

Things are more different in NY than I thought, Gary. Animal protection laws up here prevent us from glazing guinea pigs ...

Anonymous said...

And to think that Lucia says they are the equivalent to sheep in Ecuador's mountans.....

Anonymous said...

Yep. We don't eat them here.

Anonymous said...

man, I don't even eat tofu guniea pigs.

Anonymous said...

Ugh. I don't tofu. Can we still be friends? I have this thing about plaster in my food.

Anonymous said...

PLASTER????

Anonymous said...

You betcha. Also known as calcium sulphate in this instance: http://www.jadedragon.com/archives/cooking/soybean2.html

It IS food grade, but ...

Anonymous said...

LALALALALA I can't hear you.....

Listen, there is this place Alan has spoken of dinosaur b-b-q in Syracuse that is the bees knees, and even THAT place, as carniverous as it is, has plenty for a leaf-eater like me. Everything is good GRILLED, with sauce.

Anonymous said...

I have no problems with leaf eating, Gary. Leaves make a nice accompaniment to things that are NOT leaves ...

Just no plaster in my food ... ;-) You'll notice I'm not objecting the "bean curd" portion of tofu ... No matter how disgusting that sounds ...

Anonymous said...

Gordo, the dude in the corner of the cave, dripping entrails hanging from his fanged mouth...

Anonymous said...

Nope ... I don't do entrails, either ... :-D

Anonymous said...

Gordo, the dude in the corner of the cave, eating popcorn and drinking a light Chablis, from California, and discussing existentialism and French new wave Cinema.

Anonymous said...

I prefer red and don't speak French. :-)

I like caves, though ... And have spent time in corners ...

Anonymous said...

Boy, that gr, always pulling someone's leg...

Anonymous said...

I'm not from California, either ... LOL

Anonymous said...

brazil is the biggest producer of tofu but it is banned there because it is so disgusting. i think it has something to do with the acid that is used to transform it.

btw, you need to do a close-up of the guinea pig otherwise it looks like a rabbit turd...albeit, a very nice one.

gary rith said...

MORE helpful comments from our favorite French Canadian..................................................

Anonymous said...

Do kidneys count as entrails?