A Ship’s Farewell and a Slice of Memory: Painting the SS United States & Jim’s Birthday Cake
Artists have been gathering to paint the SS United States before it leaves Philadelphia to become an artificial reef off the coast of Florida. Docked in Philadelphia for nearly 30 years, the ship has been the subject of many ambitious proposals—ranging from a casino and a mall to a hotel or housing complex—but none came to fruition. Once the fastest ocean liner in the world, this remarkable vessel will soon become a home for marine life.
I’ve heard countless stories tied to the ship. A friend’s mother emigrated from England on the SS United States. Others worked aboard or fought to save it. Its presence has inspired countless artists to paint, photograph, and draw it.
When my kids were little, we’d sit at IKEA across from the ship, eating meatballs while they stared, captivated by its towering form.
About 20 years ago, I created several paintings and drawings of the ship. While I couldn’t locate all those works, I’ve included a couple here. They show how my style has evolved over time.
The SS United States stands as a powerful symbol of transition—once a marvel of speed and engineering, now destined to rest beneath the waves. Its story reminds us that even monumental achievements can fade, but their impact lingers through personal histories and creative expression. As artists capture the ship’s final days, we honor not only its legacy but also the passage of time and the resilience of memory. In painting this ship, we preserve more than its image; we preserve a shared piece of history.
Jim’s Birthday Cake (AKA A Winter Orange Cake with Cranberry Filling & Orange Cream Cheese Icing)
Ingredients
Cake:
2 sticks unsalted butter, slightly softened
2 cups sugar
3 large eggs
1 cup Greek yogurt
⅓ cup orange juice + zest of 1 large navel orange
2 teaspoons vanilla extract
3 cups cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
9-inch springform pan, greased and floured (cake nail recommended)
Cranberry Filling:
3 cups fresh or frozen cranberries
1 ½ cups sugar
Peel of 1 orange
½ cup water
Orange Cream Cheese Icing:
8 oz cream cheese (softened)
Zest of 1 orange + 2 tablespoons orange juice
½ cup confectioners’ sugar
Instructions
1. Cake Preparation
Preheat Oven: Preheat to 350°F. Grease and flour a 9-inch springform pan. Grease a cake nail and place it in the center of the pan.
Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Wet Ingredients: In another bowl, mix yogurt, orange juice, zest, and vanilla. Set aside.
Cream Butter & Sugar: In a mixer, beat butter until smooth. Gradually add sugar and beat on medium speed for 3-5 minutes until light and fluffy.
Add Eggs: Add eggs one at a time, beating well after each addition.
Combine Mixtures: Add dry and wet ingredients alternately, starting and ending with the dry mixture. Mix until smooth, but do not overmix.
Bake: Pour batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. Cool completely.
2. Cranberry Filling (prepare a day ahead)
Cook: In a saucepan, combine cranberries, sugar, orange peel, and water. Bring to a boil, then reduce heat and simmer, stirring and muddling for 20-25 minutes.
Strain: Remove orange peel. Strain ⅔ of the mixture through a mesh strainer, scraping juices back into the saucepan. Discard solids.
Thicken: Cook the strained juice for another 5 minutes until thickened. Store in the fridge until ready to use.
3. Orange Cream Cheese Icing
Whip Cream Cheese: Beat cream cheese until smooth.
Add Flavors: Add zest and sugar. Gradually add orange juice, mixing until smooth and spreadable.
4. Assemble the Cake
Slice Cake: Once cool, slice the cake horizontally into two layers.
Add Filling: Spread cranberry filling on the bottom layer.
Layer: Place the top layer over the filling.
Ice: Pour and spread the cream cheese icing over the top.
So are they gonna topple & sink it to turn it into a reef? Love your style and seeing how it has evolved over the years.
Nice work - images and cake too!