#52 "Down in the Mouth" In Color! February 16, 2012

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I was probably coloring this one in exactly two years ago today. I think my computer was in a different location back then. So, instead of facing West, as I am now, I was facing East, looking at the opposite wall. Of course, Tim and I had finished this drawing over the summer of 2011, but we had so many to color that it took me until February to color this one. It's the same thing now, I am always a couple months behind. Sometimes more. In fact, this one marked the last T & J drawing that I worked on for almost a whole year. The year 2012 was a busy year for me and I felt like I didn't have the time to work on these drawings. I was working on writing and illustrating children's books for an iPad App called Mibblio that my buddy Sammy Rubin was developing. I worked on five books that year, illustrating four of them. If you have an iPad, you should download the App and grab a couple of my books; I think you will like them. It was a great experience, but it kept me extremely busy. However, because of that experience, my coloring style changed drastically, as you will see in the upcoming posts.  After such a long hiatus, I got extremely backed up with all of these drawings. Because, even though I wasn't coloring them anymore, we were still drawing all the time at the restaurant. That part never changes. As long as we are working in that place, we keep drawing pictures. At this point, it has become part of the routine at work. I think it is the best part of work sometimes. I think about the drawings sometimes when I'm not there and I wish that I was still working on them when I am at home. I know that this thought is insane. Who in their right mind would want to be at work just so they could work on an elaborate doodle that will someday, years in the future, end up on some blog that only 8 people read? Granted, 2013 was a very productive year for me and I was publishing one of these almost every week. But, I feel like I will never catch up unless either Tim or I quits the restaurant and we no longer draw these pictures. To give you an idea of how backed up I am on this blog: At present, we find ourselves looking at #52 in full color. Last week, I published #86 on Bookface. That means, for me to get caught up, I have to write 68 more blog posts since each picture gets two posts; one for the original Triple Dupe Pad drawing and one for the colored version. Those 8 of you loyal readers know that I write a blog maybe twice a month on average. That means I won't be caught up to #86 for 34 months, or roughly 3 years. Sometimes I write a little more than that, so we could average it to be 2 years from now that I will finally make it up to 86. I guess it's good to have goals.
  I used the word "have" but I guess I don't have to do anything. I enjoy writing these blog posts and I enjoy revisiting the drawings. I don't look at these drawings very much, so it's nice to see them a year or two down the line. They provide a window into the past for me. Some carry pleasant memories, some carry some unpleasant ones, but they all act as a time capsule for me. Some of the drawings I don't even remember drawing, but even those ones carry a reminder of a vague time somewhere in the past. In the mean time, the drawings keep coming down the stairs like the brooms carrying the buckets of water in "The Sorcerer's Apprentice" and I couldn't  be happier about it.

#41 "The 35th Annual Women's Mini Golf Invitational" September 6, 2011 in Color!

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With the color on this one I tried to keep the same palette as the triple dupe pad. I used the same color from the bitters on the eyes of the characters on the far left and right, and then the skin tone on all main characters is from the dupe pad itself. The rest of the color I thought looked pretty good all faded out and classic looking. This is still the only one that I used this technique with. Most of the usual coloring is done as colorful as possible, and though it has changed significantly over the years, it still remains vibrant and psychedelic as ever. The right side of this drawing might have fared better with more elements of psychedelia, but who can tell; that might have just made that side a gross generalization and  stereotypical "spaced out hippie" drawing. Pun intended. As it is, this is a little wink at the Cafe Loup itself. I was just checking the interwebs about some history about the Loup and there doesn't seem to be any written history about the place. It doesn't have a Wikipedia entry anyway. The history as I know it has been passed down by word of mouth, which is exactly what the current owners, Lloyd and Ardes want. In fact, that is how we advertise there as well, strictly word of mouth. So, I may be doing the restaurant a disservice by creating a history about the place here on this blog, but it is only a history of my experience there so it is incomplete, one sided, and possibly completely wrong. But here is the history as I know it. Back in 1977 a couple named Bruce and Roxanne wanted to open up a nice little French Bistro in Greenwich Village. They found a place on 13th Street between University and 5th Avenue across the street from Les Trois Petits Cochons, which translates into english as "The Three Little Pigs." Bruce and Roxanne thought it would be a good idea to set up their French Bistro across from this charcuterie and call it Cafe Loup, or "The Wolf Cafe." Cute, right? On a side note, the Loup still gets our pate from Les Trois Petits Cochons and if you can get your hands on some, I highly recommend it. So, Lloyd was the head chef there right from the beginning and he, Bruce and Roxanne served the Village for 12 years over there on 13th Street. In 1989 they moved locations, to the much larger space at 105 West 13th Street where it remains today. A couple years later, in 1995, Lloyd and Ardes bought the place from Bruce and Roxanne and have been running it since then. Almost 20 years! Amazing. I have only met Bruce and Roxanne a couple of times, but I guess they ran a pretty tight ship. Some of the people that still work at the Loup have been there since the early 90's and would be able to go into more detail about how it was working there back then, but I just don't know that much about that time. I do know that not that much has changed. I still get customers who come in and say, "I haven't been here since it was in the old location." Those same people remark on how the food is still the same and that it still has the same vibe that it had when it was just a small 20 seat place on the other side of 5th Avenue. So, the title of this drawing is a homage to the 35 years the Cafe Loup has been open. The stamp on the right hand side is the stamp we still use to stamp customers cash receipts and use on our envelopes. Of course, we don't have an Annual Women's Mini Golf Tournament, but I think if we did, it would look very similar to this picture. I think the Golf Tournament is a metaphor for something or other, I just don't know what it is for.
Your guess is as good as mine.

#41 "The 35th Annual Women's Mini Golf Invitational" September 6, 2011

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So, in the last one, "Motivationally Speaking," you can see some orangish spot on the knee of the twins who seem to be battling inside a giant pair of shorts. The spot is Angostura bitters, spilt unintentionally by one of the bartenders or waiters on a not-so-busy night in the summer of 2011. That spot got Tim and I thinking about using the Bitters intentionally in the Loup drawings, and so this is what you have here. I believe what happened is that we put down some random spots which became the person on the far left's eyes and muzzle. I then colored in the "eyes" on the planet on the right hand side. Had we not had to white out the center and give the mini golf course a little castle, this may have been a perfect T&J drawing. We might not have even had to color it in, since the bitters makes such a nice color, and compliments the creme colored dupe pad so nicely. Oh well. The Bitters looks and tastes great. If you haven't had a Bitters and Soda recently, I highly recommend one. My sister Abbie, doesn't like them because it reminds her of being hungover. I totally get this, as that certain concoction is really good for helping in alleviating the effects of the dreaded hangover. It actually works for that reason, so next time you're hung over get on that train and ride it, my friends. I, personally,  enjoy them as a refreshing beverage during my shifts at the Cafe Loup. Years ago, I was working with this guy at The Lighthouse Inn; Rich was his name, and he and I were enjoying a cigarette in the old smoking room down in the Lower Deck. We were talking about refreshing non-alcoholic beverages that you could drink during the shift, and he told me about Bitters and Soda. He said there was nothing more refreshing after running your ass off all night for the tourists. I had never had one at the time, so later that evening when we were still in the middle of our dinner rush, I went behind the service bar and poured myself a tall Bitters and Soda and gulped it down in one fierce chug. I never looked back; to this day I drink a couple of these during the night while waiting on the good people of the Tri-State Area. It doesn't have to stop at the non-alcoholic level; there are so many great drinks that have, no, need bitters in them to really perform at the professional level. There is The Manhattan and The Sazarac, The Dark & Stormy, The Bloody Mary, The Michelata, The Champagne Cocktail, and so many more delicious beverages that just wouldn't be the same without some delicious bitters to amplify and round out the flavors. I still say that I only drink Manhattans as a platform for the bitters; after a night of Bitters and Soda, I like to switch the ingredients, but not the bitters. I guess in Brooklyn these days, people are making Artisinal Bitters which are apparently pretty good. People are trying different flavor combinations like pineapple, cinnamon, celery and chocolate! I am sure all of these are good, I have tried the celery and it is phenomenal, but you give me a bottle of Angostura and some soda and I am one happy dude. We have another bottle of bitters at the bar that you will end up seeing a fair amount of in upcoming drawings, but we'll burn that bridge when we get to it.