Global Cuisine.

My grandfather was Finnish. I would have liked to feature one of his favorite meals, but he didn't like Finnish food! I remember that when he and Grandma were planning to travel to Finland (they, and others in the family were world travelers), he was SO worried that he wouldn't be able to eat. However, Grandpa did have a sweet tooth. So, I incorporated traditional holiday cookies and mulled wine into this panel. Also, it's my understanding that mistletoe is not a custom in Finland, so for my "sweetheart sphere" I used a ribbon-wrapped, clove-studded orange that is commonly used for holiday decorating.

Flavors and foods of France. Bilingual so you can learn some French words.

All the flavors of Sri Lanka inspired by a trip to Sri Lanka.

Here is a sweet treat for Christmas! The trees are composed of macarons. I also included strawberry santa hats dipped in whip cream to create this pattern.

Nasi Tumpeng is Rice dish (yellow rice or rice with coconut milk or steamed rice) with side dishes originated from Java, Indonesia. Usually tumpeng served during special occasions like birthdays, wedding, etc, to show gratitude and blessings. Traditionally, there should be balance between meat, egg, and vegetables. Nowadays side dishes can be any variation.

Three different takes on pumpkin desserts for Thanksgiving or any time.

Mixed media collage created with handdrawn and painted kitchen and food items.

Sushi, Snow and Hashtags! These are a few of my favorite things!

Illustrations of Thanksgiving pies.

I respect the artichoke - they make you earn their love as they take such prep work, but they sure are delicious! And fun the paint. I’m starting to get excited about the holiday season so I’ve done them here within the festive palette :) these are hand drawn and detailed in Procreate with gouache. Background is niko cruel brush - love it!

I have had a long fascination with slightly retro feel packaging, and used to buy tins just because I found the lettering or layout interesting. I like tinned fish packaging a lot more than using tinned fish in recipes I don't have that may recipes but might try to illustrate a nice fishcake recipe next

Are you going to have any type of sandwich in which you are using buns? TOAST THEM! Every. Single. Time. Toast them buns. “Well, how should I toast them Cody?” Don’t just toss them in a pan dry. Don’t broil them. Please, don’t use the toaster. Guess what? Don’t use butter either. “GASP! What did he say? Toast buns without butter?! Is he insane?!” No, now pay attention. The pros toast their buns with mayo instead of butter. That’s right, Patrick, mayonnaise can be an instrument. The oil in the mayo is going to give you the perfect golden crispy toast. Don’t believe me? Try it out. You’ll never use butter to toast your buns ever again.. ALSO! If you have one, use a cast iron to toast them buns. It’ll act as a real nice griddle. Get it a nice medium hot before tossing them bad boys in there and they’ll crisp up just like you were making a grilled cheese. (Bonus tip: use mayo for grilled cheese too). “But Cody, I don’t have a cast iron pan.” Don’t talk to me about not having cast iron. Just don’t. That conversation will end with ultimately “GET YA-SELF A CAST IRON PAN ALREADY!” In the meantime, use any pan you have I guess. Just don’t walk away from the stove while you’re toasting because nobody, I MEAN NOBODY, likes burnt up buns. Keep an eagle eye on them babies.

There’s always room for sushi :)

*Fave Memory* I love to wander around the local farmers market with my mom, entranced by the beautiful colors, textures and smells. The only thing that can pull us away from admiring the bright veggies is the unmistakable aroma of fresh apple cider donuts.