Thinkin’ ’bout ICE CREAM

Dolce & Gabbana Gelato Print Clothing and Purse

Forget Myers-Briggs. How we eat our ice cream may be a personality indicator.

Maybe you are a hard-line cone person, or a no-exceptions cup person. Or maybe you can’t eat ice cream unless it’s in a milkshake or a sundae. Whatever your delivery method, a recent study from Baskin-Robbins claims it aligns with certain personality traits. The company teamed with Juliet A. Boghossian, a behavioral food expert, and found these traits.

If you prefer a cone, you are an optimist and a positive thinker. But that’s not all — the type of cone you choose says even more. People who favor sugar cones are “considered the life of the party and are funny, edgy and performers,” while those who prefer waffle cones “tend to be the host of the party, more traditional and nurturing caregivers.”

If you choose a cup, you’re a realist. Cup users are generally “analytical types who are rational thinkers.” They “are responsible, dutiful, family oriented and hardworking.”

If you like your ice cream in sandwich form, you’re an eccentric. People who love ice cream sandwiches “tend to have both strong introvert and extrovert tendencies, and they are known to be artistic, impulsive and idealistic.”

If you need toppings on a sundae, you’re ambitious. People who prefer the full sundae are “open, passionate, motivated … and loyalists who take calculated risks.”

If you just want to eat ice cream out of the carton, you’re practical. People who don’t like to fuss about an additional delivery method tend to be “resourceful, dependent, pragmatic, an introvert — and are often strong leaders.”

If you like eating your ice cream with a straw, you’re a free spirit. People who eat ice cream in milkshake form “are young at heart, fearless, athletic and more likely to take impulsive risks.”

So what does it mean when dievca likes her Ice Cream in a Fish with toppings?

Photos: dievca: Chinatown NYC 06/2018
Thank you to AARP for the silliness about ice cream personalities.

 


Constriction

Stephane Graff, Mermaid, UK, 2013

A comprehensive body of work, Graff’s Constriction series began in 1991. Much of the series was photographed over an intensive two-year period (1991-1992), after which the series was revisited in 2013.

In Constriction, we discover nude figures bound with ropes. Their bodies, partially concealed, are meticulously wrapped in a manner reminiscent of the ancient Egyptian mummy wrap technique. Captured in raking light, the bodies appear incomplete, resembling at times heavy stone sculptures.

The eroticism of a rope-tied nude figure has appealed to many artists in the past. Man Ray’s 1936 Venus Restaurée, a precursor to Graff’s work, binds a classical armless female nude with rope. However, Graff’s nude figures are too complex to be interpreted as mere sexual fantasies. Graff’s subject matter stems primarily from his fascination with the ritual of binding body parts found in various indigenous cultures.

Another source of inspiration for Graff is the escapologist and stunt performer Harry “Handcuff” Houdini, who would often volunteer to be bound and chained on stage before performing a miraculous escape. This theatrical element is alluded to in Graff’s studio set, which often incorporates a painted canvas backdrop reminiscent of a Victorian stage or sideshow backdrop.

Graff’s bound nude figures offer many potential interpretations, making the Constriction series a dynamic, dramatic, and timeless body of work. ~ Todd Merrill Gallery

Stephane Graff, Tower, UK 1991

SEE MORE and PURCHASE HERE


Sizzling Sunday

Photo: dievca NYC, Full Moon and Sunrise 06/2018

What does one wear when its melting outside?
When you can hear an egg sizzle on the sidewalk?

If you know, let dievca know.
She’s trying to beat the heat.

dievca is going with the lightest, most breathable fabrics she can find.
Starting her day naked, waking up surrounded by 100% linen bedding.

Macys Hotel Collection White and Natural linen bedding

After that dievca has been (links will show you):

In the end, all she really wants to do is:

Getty Images: Run though the Sprinkler

And Master? He’s cooling it on the West Coast for Sunday~ sitting in the 70’s (around 24 C)

NYC is going to be 100 F (38 C) and add 48% humidity, feels like 115 F (46 C)


Awkward – yet beautiful.

Photo: Bruno Bozon

The definition of Master’s dievca.


Slurp Shop and dreamy Creamy.

dievca’s Foodie friend introduced her to Ivan Ramen on the Lower East Side.
Fabulous! But a pain to get to for dievca.

dievca hadn’t visited the Ivan Ramen Slurp Shop on the West Side until she took her Scandinavian friend, this week.  It was a good call.  The shop is located at the Gotham West Market on 600 11th Ave, in Hell’s Kitchen.

Along with Ramen, dievca and her friend sampled the Ample Hill Creamery offerings.

More about Ivan Ramen:

Ivan’s journey began with a dishwashing job at a sushi bar when he was 15. He discovered a culture and cuisine that would shape the rest of his life. Upon graduation high school,  Ivan decided to major in Japanese language and literature at the University of Colorado, Boulder. After graduating, Ivan immediately moved to Japan to teach English and he quickly cemented his love of everything Japanese.

He returned to the US in 1990 and enrolled in the Culinary Institute of America, and began his culinary training.

Upon graduation from the CIA, and stints at Mesa Grill, Lutece, and Restaurant  Associates, Ivan returned to Tokyo to live in the country that he fell in love with. He had still never given thought to combining his love for cooking and Japan, but that was soon to change. Ivan was anxious to start a food-related business in Japan but was unsure of which direction to take. He thought about opening a cooking school, a sandwich shop, even a pizzeria. It was his wife’s suggestion that he open a ramen shop.

This move seemed destined for failure in a country where ramen enjoys a cult-like status. Incredibly,Ivan not only succeeded, but became one of the top ramen shops in Tokyo, an unheard of accomplishment for a foreigner. In 2010 a second shop, Ivan Ramen Plus, was opened. In 2012, Ivan returned to NY with the hopes of opening a business back home, while continuing to run his two shops in Tokyo. In the meantime his cookbook  “Ivan Ramen” was published. His first venture in the US, Ivan Ramen Slurp Shop, opened at the Gotham West Market on 600 11th Avenue in November of 2013 to huge crowds and critical acclaim.

Soon after, his US flagship, Ivan Ramen opened at 25 Clinton Street on New York’s Lower East side.


Photoshoot…

dievca has learned that her make-up technique just needed some tweaking and you need to build it up for photos because you lose 50%.  she also learned that her face is not model material – but it is kind and children love it. (Or maybe that is just her personality coming out — boys, of all ages, tend to love dievca)

dievca also learned that you want your face to be the largest item for the camera, so you don’t push your pelvis forward or stick you hip out to the camera.  (she does this all the time…)

dievca learned that good friends giggling with you makes the process easier. And the people watching you appreciate and smile when they know you are having fun. Taking photos with friends in them are more natural.

dievca learned that her friend is a really good make-up artist and photographer.

dievca learned that she…is beautiful.

(A lot of learning going on)

 

Charlotte Olympia Camera Bag


Taking coffee and a treat.

GOOD MORNING!