"Smothered Turkeys"

My friend Barbara hired Chef Maurice to cook her turkey every Thanksgiving. He didn’t say much and spent hours in the kitchen simmering his special sauce over a low flame. One year his sleeve caught fire and the bird had the distinct taste of burnt cotton, but Maurice spiked the cranberry sauce so no one minded much. He eventually retired after making a fortune with his Chef Maurice Smothered Sauce franchise. From that year on, Barbara’s family had Chicken Kiev on Turkey Day, the only dish she knew how to make. This painting is a healthy 14″ x 18″ and is made from a recipe of acrylic paint on canvas board.