look here ...
Saturday, December 29, 2007
Should You Eat Maltitol When Pregnant
winter
And here's my Christmas cake! The recipe is again his now for me is a guarantee! I suggest you eat the cake into thin slices, especially in these days ... you know that the main ingredient is ... butter!
- 120 g white chocolate 250 ml double cream
- 110 g butter 175 g sugar 3 eggs
- 225 grams of flour 2 teaspoons baking
filling and coverage
- 1 jar lemon curd
- 750 g icing sugar 300 g butter
Heat up the oven to 180 ° C and butter molds, round 2 by 23 cm in diameter (and I had the molds 26 and I got just a little 'more lower than expected ...).
heat the cream and pour over chocolate in small flakes, stirring well.
Beat butter and sugar until fluffy then add one egg at a time, stirring constantly. Alternate
in the chocolate mixture and flour sifted with baking powder. Pour 2
neio molds and bake for 20-25 minutes.
Once cool, cut in half 2 disks in order to have 4 layers.
prepare the butter cream Beat the butter with icing sugar and spread one third of the cream on first layer. Spread butter on top of a layer of lemon cream, overlay the second layer, repeat. ditto for the third layer.
Cover with the last disc and stretch the last part of lemon curd, then cover everything with butter cream, rippling with the prongs of a fork.
for the trees: you can just draw them with the melted chocolate on a sheet of waxed paper and cool in the fridge lasdciarli!
Wednesday, December 26, 2007
Monday, December 17, 2007
Jobs At Christmas In Brampton
Heyl!
Hello!
thank you for your many comments below, please forgive my silence! I am under very new ... new beats ... no internet ... but I'm fine!
I left my productivity outstanding culinary Blog as in life, but fortunately the Christmas is coming and will have the opportunity to vent!
begin immediately with tonight's dinner: Spaghetti and meatballs
... reminds you of something?
ingredients:
grandmother's meatballs (I'm sorry, the recipe is secret! Know that it takes white meat boiled meats ee ... divine!)
tomato
a glass of wine
a tablespoon of butter
laurel
spaghetti
Well yes, they are rather elementary: you heat the butter with bay leaf, sauté it slightly floured meatballs, pour the wine. Add the sauce and finish cooking and you're done!
course on a beautiful tablecloth checked red and Binaca make their beautiful picture!
you soon ... I hope!
thank you for your many comments below, please forgive my silence! I am under very new ... new beats ... no internet ... but I'm fine!
I left my productivity outstanding culinary Blog as in life, but fortunately the Christmas is coming and will have the opportunity to vent!
begin immediately with tonight's dinner: Spaghetti and meatballs
... reminds you of something?
ingredients:
grandmother's meatballs (I'm sorry, the recipe is secret! Know that it takes white meat boiled meats ee ... divine!)
tomato
a glass of wine
a tablespoon of butter
laurel
spaghetti
Well yes, they are rather elementary: you heat the butter with bay leaf, sauté it slightly floured meatballs, pour the wine. Add the sauce and finish cooking and you're done!
course on a beautiful tablecloth checked red and Binaca make their beautiful picture!
you soon ... I hope!
Thursday, December 6, 2007
Real Wolf Tooth For Women
here is the sky that I found myself before going to Bologna at 6 am ... this morning .. enjoy ...
Tuesday, November 13, 2007
Patimanterola Fotos Secxis
Macarons - Part I
fattaaaa I have it !!!!!!!
I come! I have come! I venutiiiiiii !!!!!!!!
First I must thank my best ... er, enemy Adrenaline that during one of noster electronic chats during our challenge handed me the recipe. In the first French, Italian macaronic (come on, give me the jokes ...) and then translated bebelfish.
Adre, you were great!
Now, since I enjoyed a lot with the translation phony do a nice copy & paste. where clarification is needed to intervene with a different color ... Good reading!
Li needed to forty small macaroni (!) (approximately) 2
fattaaaa I have it !!!!!!! I come! I have come! I venutiiiiiii !!!!!!!!
First I must thank my best ... er, enemy Adrenaline that during one of noster electronic chats during our challenge handed me the recipe. In the first French, Italian macaronic (come on, give me the jokes ...) and then translated bebelfish.
Adre, you were great!
Now, since I enjoyed a lot with the translation phony do a nice copy & paste. where clarification is needed to intervene with a different color ... Good reading!
Li needed to forty small macaroni (!) (approximately) 2
- empty, ie white eggs (70-80 oz.)
- 150 gram of sugar freezes, that is icing
- 100 gr. almond powder
- A soup spoon of powdered sugar, that is normal ...
- few drops of lemon juice
- 6 drops of food coloring (optional) here, this is a weak point of the recipe ... I wanted to make them my pink. I put many as 18 drops of dye, but the risulktato still does not satisfy me ...
With a filter that is a fine sieve, strain the 100 gr. ground almonds in a bowl (well, from a ciotolona ...) , throw small pieces of almonds or almond skin remaining on the bottom of the filter. You can use white almond powder (without the skin) or "gray" (with skin), is a matter of taste and appearance of the macaroni. In my opinion, the almond powder "gray" to pi ˘ taste, but does not do very well with macaroni-colored (natural, green, yellow, pink, etc. ....). This masterpiece of leave the sentence as it is, so that you understand ... It must be said that in Italy is not all varieties are almond flour, no? In the same bowl
(aridaje!) , filter the 150 gr. sugar freezes, we be clarified sugar . These tamisages (= steps?) (and what follows) have the purpose of obtaining a mixture of fine powder of almonds and sugar freezes, no small pieces agglomerations.
Mix almonds and sugar, then ice (but do not call it "freezes "???) with a fork, to avoid going over small pieces agglomerations. Put two empty
(yes, whites) eggs, a few drops of lemon juice, and 6 (18 or more ...) drops of dye into a bowl. Lemon juice is there, with its acidity, to prevent empty egg "granular" (making small grains), which can get very fresh especially empty. Clear, no?
Whipping (that violence! I think he meant "blend at high speed "...) ‡.
Midway, when the gaps have this (which? Sarebe perhaps better to say "have a certain") structure, add a tablespoon of powdered sugar, and continue to whip until the gaps (infine. .. the empty colored) are quite still like the photo on the right. (See link on the word "French" in my hat on this post)
Filter (I'm sick of sifting, so I just paid) mounted on empty sweetens the mixture of ice and dust a little almond
Tilt ' the bowl, and with a spatula or Maryse (Maryse and much better), stir gently together, rather than turning down that classically (in the sense of the needles of a show). Since you understand (except maybe the way the needles of a show ...) I do not add more ...
"the first tricky point: evil is not necessary to knead the dough, the aim is not to get a mixture of light (such as a foam, for example), but something a little bit of brightness and coulant ‡. Well, of course. the dough should be smooth and shiny, rather than fluffy.
With a pocket envelope, or a sac-a-few (if not the spoon to coffee but is much more difficult), on a layer of silicon or baking paper, formed small mounds of mixture almost as a large part of 2? (????? I adjusted by eye, we have to do?) . Allow a reasonable interval (again, you will agree to rely on your intelligence!) between each pile, as they have a tendency to unfold a bit '.
type (translation fascinating ... but I think it means "whip") then a bit ', the plate, ie the pan flat (= top + soft) on the work plan for the deployment of the piles, and make a very smooth (remove the little bit due to the dressage pocket envelope). You see the photographs "of" and "after" have typed the license plate. is flawless ...
left at room temperature during (for) 30 minutes to an hour, "cro ˚ ter do" piles.
the second important point in this season of "cro ˚ tage" It is important to get macaroni are convex, and that does not burst cooking. Trust, is a very important passage, though the term is untranslatable ...
Then preheat the oven to 160 ° C, then loaded for 12 minutes of cooking. Return (turn) the plate half-cooked. Let cool completely before taking off (hi hi! Detach, disconnect, disincollare, maybe take off ... but I'd say no!) macaroni, which will place a grid on hold.
the 3rd delicate point: Do not be too particular cook the macaroni which must remain moelleux. Keep an eye color, if you have them colored, must remain in this color, and especially not brown.
Disport appairant macaroni, that is putting together "on" and a "fund" that are almost the same diameter. Following the doors "on" and "bottom" one of the other listed. What??
Comments: This income (ricetta. ..) may decline indefinitely with a seal, and / or color, different each time. For fruit, for example, following the principle of income you can try: apricot, lime, black currant (hmmm!), strawberries, etc. .... On this page you will find some ideas. I still think the macaroni are actually better when their seal is slightly sour, fruity, which contrasts with their truly natural taste very sweet. If you encounter problems, here are some mistakes that are all beginners (and I the first one). * Do not filter
almonds and sugar with ice = macaroni boils, "balls" of almonds or sugar. * Do not mix well
not empty egg and dust up "a po'al coulant and brightness" = macaroni irregular, rather than sweet almond macaroon
* Do not wait the 30 minutes of "cro ˚ tage" = macaroni cracked, not inflated enough, not enough convex
* Do not cook enough macaroni = soft, or almost impossible to take off the plate
* Too much to do cooking dry macaroni =
* Try to take off the macaroni layer before they are completely cooled = macaroni break, break up or cut into two
I then have them stuffed with a white chocolate ganache (100 g of white chocolate flakes on which I poured 100 ml of cream, made warm with a few dried rose. mix, let cool and fit with a whip), and with the same ganache blended with a few spoonfuls of raspberry jam. A kind of small, yet very shy Isphan ...
(aridaje!) , filter the 150 gr. sugar freezes, we be clarified sugar . These tamisages (= steps?) (and what follows) have the purpose of obtaining a mixture of fine powder of almonds and sugar freezes, no small pieces agglomerations.
Mix almonds and sugar, then ice (but do not call it "freezes "???) with a fork, to avoid going over small pieces agglomerations. Put two empty
(yes, whites) eggs, a few drops of lemon juice, and 6 (18 or more ...) drops of dye into a bowl. Lemon juice is there, with its acidity, to prevent empty egg "granular" (making small grains), which can get very fresh especially empty. Clear, no?
Whipping (that violence! I think he meant "blend at high speed "...) ‡.
Midway, when the gaps have this (which? Sarebe perhaps better to say "have a certain") structure, add a tablespoon of powdered sugar, and continue to whip until the gaps (infine. .. the empty colored) are quite still like the photo on the right. (See link on the word "French" in my hat on this post)
Filter (I'm sick of sifting, so I just paid) mounted on empty sweetens the mixture of ice and dust a little almond
Tilt ' the bowl, and with a spatula or Maryse (Maryse and much better), stir gently together, rather than turning down that classically (in the sense of the needles of a show). Since you understand (except maybe the way the needles of a show ...) I do not add more ...
"the first tricky point: evil is not necessary to knead the dough, the aim is not to get a mixture of light (such as a foam, for example), but something a little bit of brightness and coulant ‡. Well, of course. the dough should be smooth and shiny, rather than fluffy.
With a pocket envelope, or a sac-a-few (if not the spoon to coffee but is much more difficult), on a layer of silicon or baking paper, formed small mounds of mixture almost as a large part of 2? (????? I adjusted by eye, we have to do?) . Allow a reasonable interval (again, you will agree to rely on your intelligence!) between each pile, as they have a tendency to unfold a bit '.
type (translation fascinating ... but I think it means "whip") then a bit ', the plate, ie the pan flat (= top + soft) on the work plan for the deployment of the piles, and make a very smooth (remove the little bit due to the dressage pocket envelope). You see the photographs "of" and "after" have typed the license plate. is flawless ...
left at room temperature during (for) 30 minutes to an hour, "cro ˚ ter do" piles.
the second important point in this season of "cro ˚ tage" It is important to get macaroni are convex, and that does not burst cooking. Trust, is a very important passage, though the term is untranslatable ...
Then preheat the oven to 160 ° C, then loaded for 12 minutes of cooking. Return (turn) the plate half-cooked. Let cool completely before taking off (hi hi! Detach, disconnect, disincollare, maybe take off ... but I'd say no!) macaroni, which will place a grid on hold.
the 3rd delicate point: Do not be too particular cook the macaroni which must remain moelleux. Keep an eye color, if you have them colored, must remain in this color, and especially not brown.
Disport appairant macaroni, that is putting together "on" and a "fund" that are almost the same diameter. Following the doors "on" and "bottom" one of the other listed. What??
Comments: This income (ricetta. ..) may decline indefinitely with a seal, and / or color, different each time. For fruit, for example, following the principle of income you can try: apricot, lime, black currant (hmmm!), strawberries, etc. .... On this page you will find some ideas. I still think the macaroni are actually better when their seal is slightly sour, fruity, which contrasts with their truly natural taste very sweet. If you encounter problems, here are some mistakes that are all beginners (and I the first one). * Do not filter
almonds and sugar with ice = macaroni boils, "balls" of almonds or sugar. * Do not mix well
not empty egg and dust up "a po'al coulant and brightness" = macaroni irregular, rather than sweet almond macaroon
* Do not wait the 30 minutes of "cro ˚ tage" = macaroni cracked, not inflated enough, not enough convex
* Do not cook enough macaroni = soft, or almost impossible to take off the plate
* Too much to do cooking dry macaroni =
* Try to take off the macaroni layer before they are completely cooled = macaroni break, break up or cut into two
I then have them stuffed with a white chocolate ganache (100 g of white chocolate flakes on which I poured 100 ml of cream, made warm with a few dried rose. mix, let cool and fit with a whip), and with the same ganache blended with a few spoonfuls of raspberry jam. A kind of small, yet very shy Isphan ...
Ariel And Eric In A Rowboat
(hs) assay of elegance in the race
Here they are the first cookies with my new molds !
I must say that I'm not so happy with the result ... the shoe was trooooppo with all that sweet frosting, I would say cloying! I know that next time I'll use only black and white chocolate, almond paste or colored.
But my stencils I like a lot! 
Here they are the first cookies with my new molds ! I must say that I'm not so happy with the result ... the shoe was trooooppo with all that sweet frosting, I would say cloying! I know that next time I'll use only black and white chocolate, almond paste or colored.
But my stencils I like a lot!
Sunday, November 11, 2007
Thursday, November 8, 2007
Dark Stool Baby Blueberry
risotto flavored with herbs, green apple, goat cheese and pine nut pesto white
... that is my recipe for iron blog!
Serves 4:
the risotto:
370 g of rice carnaroli
1 liter of vegetable broth
golden onion 1 cup dry white wine
40 g of butter 4 tablespoons
grated Parmesan cheese 3 tablespoons extra virgin olive oil
3 sprigs rosemary 3 sprigs thyme
salt & pepper Prepare the sauce in a casserole low (or in a risottiera copper ...) with oil and onion, remove the onion from pan, leaving only the oil on the bottom.
Toast the rice for 2 minutes of fried in oil, pour the wine and laciate evaporate.
Continue cooking the broth, adding a ladle at a time, stirring from time to time ... so that is not polenta! (As my grandmother always says ...). In all it will take 12-13 minutes.
Turn off the heat and continue creaming for: add butter, Parmesan cheese, chopped herbs, and - you that you can ... in my house there are grounds to regard the ...- the fried onion. Season with salt and pepper.
Coat baking sheet with waxed paper and pour in the rice, spreading it gently in a uniform layer thickness of about 1 cm. Keep covered with greaseproof paper and let cool.
The white plague:
60 g pine nuts 3 tablespoons grated Parmesan
3 tablespoons extra virgin olive oil 1 teaspoon
Pound garlic and pine nuts add the remaining ingredients.
oil garlic oil is nothing more than a few days in which he lives a few cloves of garlic ...
Apples and cheese:
4 apples granny smith
sugar Slice the cheese into about 1 cm thick washers.
Wash the apples, pat dry, cut the top cap and leave it aside.
Slice apples crosswise into slices about 1 cm thick.
All you will need 8 slices of apple pomace with advanced can make a salad or a great cake!
With a round cutters (must be of the same diameter of the slices of cheese), cut each slice in the center.
Sprinkle each slice with sugar and bruciacchiatela with the torch. You will have a glossy coat and transparent with a faint caramel flavor that will balance the acidity of the apple a little.
Assembly of the parties - the final stage!
Preheat the oven to 180 ° C. With a round cutter
ICAV 12 discs from the layer of rice as big as the apple slices.
on a baking sheet covered with parchment paper you have 4 disks of rice, sovrapponetevi a slice of apple with the cheese in the center.
Cover with another disk of rice, then again apple and cheese and, finally, laughter.
Bake for 10 minutes.
Remove from the oven and place a tower plate, completing the shell of apple and a sprig of rosemary. Add a few
scoop of pesto white to give the final touch.
... that is my recipe for iron blog!
Serves 4: the risotto:
370 g of rice carnaroli
1 liter of vegetable broth
golden onion 1 cup dry white wine
40 g of butter 4 tablespoons
grated Parmesan cheese 3 tablespoons extra virgin olive oil
3 sprigs rosemary 3 sprigs thyme
salt & pepper Prepare the sauce in a casserole low (or in a risottiera copper ...) with oil and onion, remove the onion from pan, leaving only the oil on the bottom.
Toast the rice for 2 minutes of fried in oil, pour the wine and laciate evaporate.
Continue cooking the broth, adding a ladle at a time, stirring from time to time ... so that is not polenta! (As my grandmother always says ...). In all it will take 12-13 minutes.
Turn off the heat and continue creaming for: add butter, Parmesan cheese, chopped herbs, and - you that you can ... in my house there are grounds to regard the ...- the fried onion. Season with salt and pepper.
Coat baking sheet with waxed paper and pour in the rice, spreading it gently in a uniform layer thickness of about 1 cm. Keep covered with greaseproof paper and let cool.
The white plague:
60 g pine nuts 3 tablespoons grated Parmesan
3 tablespoons extra virgin olive oil 1 teaspoon
Pound garlic and pine nuts add the remaining ingredients.
oil garlic oil is nothing more than a few days in which he lives a few cloves of garlic ...
Apples and cheese:
4 apples granny smith
sugar Slice the cheese into about 1 cm thick washers.
Wash the apples, pat dry, cut the top cap and leave it aside.
Slice apples crosswise into slices about 1 cm thick.
All you will need 8 slices of apple pomace with advanced can make a salad or a great cake!
With a round cutters (must be of the same diameter of the slices of cheese), cut each slice in the center.
Sprinkle each slice with sugar and bruciacchiatela with the torch. You will have a glossy coat and transparent with a faint caramel flavor that will balance the acidity of the apple a little.
Assembly of the parties - the final stage!
Preheat the oven to 180 ° C. With a round cutter
ICAV 12 discs from the layer of rice as big as the apple slices.
on a baking sheet covered with parchment paper you have 4 disks of rice, sovrapponetevi a slice of apple with the cheese in the center.
Cover with another disk of rice, then again apple and cheese and, finally, laughter. Bake for 10 minutes.
Remove from the oven and place a tower plate, completing the shell of apple and a sprig of rosemary. Add a few
scoop of pesto white to give the final touch.
Tuesday, November 6, 2007
Church Donations Sample Request Letter
Recipe Blog iron! Sweet & Chic
On the blog kelablu tomorrow will start the challenge foodblogger between us. We'll start with adrenaline
e. .. yours truly!
theme aridatece risotto!
ingredients to use: a fresh fruit, a dried fruit and cheese.
judge nientepopodimenoche Davide Oldani !
AIUTOOOOOOO!!
I'm delighted that the challenger is allotted to me because I admire very much (now I know it also seems a bit '... real adrenaline?) And why we secretly supported in recent days. Without cheating, though! Do not worry!
short, I enjoyed a lot! I did two tests: the first recipe did not satisfy me, the second is what I sent ... we'll see!
In fact the only thing that puts me in awe and the findings of CHEF!
... But so tomorrow I leave for work! Yeah, I can follow the race live, I can not see the photo and the recipe of adrenaline until Friday, I think ...
So if you wonder where I'll be over, this is the answer.
Adre, good luck!
Hello everyone!
On the blog kelablu tomorrow will start the challenge foodblogger between us. We'll start with adrenaline e. .. yours truly!
theme aridatece risotto!
ingredients to use: a fresh fruit, a dried fruit and cheese.
judge nientepopodimenoche Davide Oldani !
AIUTOOOOOOO!!
I'm delighted that the challenger is allotted to me because I admire very much (now I know it also seems a bit '... real adrenaline?) And why we secretly supported in recent days. Without cheating, though! Do not worry!
short, I enjoyed a lot! I did two tests: the first recipe did not satisfy me, the second is what I sent ... we'll see!
In fact the only thing that puts me in awe and the findings of CHEF!
... But so tomorrow I leave for work! Yeah, I can follow the race live, I can not see the photo and the recipe of adrenaline until Friday, I think ...
So if you wonder where I'll be over, this is the answer.
Adre, good luck!
Hello everyone!
Monday, November 5, 2007
Plus U2-x1130 Problem
Yesterday I toured the resurgent well with two objectives: 1 . take a ride (it is already the second time in a week) to the new food market on the 7th floor ...
2. buy these really cool stencils for cookies that I have seen on elle!
I have a weakness for cookie molds, indeed almost a fetish ... the more strange the better! I touched the bottom when I went to the jujube broth for a set of cookie cutters-to-glass (the most beautiful, print cookies to put on the rim of the glass, as if they were slices of lemon ...). Fortunately anna was with me and my impulse to buy reasonably placated ("enough that you do the little cut, right?") 
But these molds are a whole other thing ... I have not tested yet and I have already done a photo shoot ... Among other things they part of a line created especially for femminnuccie decorated with bows (and who has ears ...) from Ballarini during the fashion week. I have only now discovered this wonderful, but they are in perfect timing for the letter to Santa!
Saturday, November 3, 2007
Ap Biology Lab 6a Answer
photo ..
while the school starts again and I have not yet been processed by fiiti misembrava post an interesting experiment with the web share some of my photos that I like to do with the macro, lost in time. if you do not understand well the nature of the objects photographed .. are necklaces with plastic beads .. :) 
while the school starts again and I have not yet been processed by fiiti misembrava post an interesting experiment with the web share some of my photos that I like to do with the macro, lost in time. if you do not understand well the nature of the objects photographed .. are necklaces with plastic beads .. :)
Saturday, October 27, 2007
36 Weeks Pregnant Black Sticky Stool
Macaron in Milan!
For now, I refer only to place where I bought it ...
POST UPDATE: November 2, 2007
Contrary to what some of you thought, comes this luscious shot straight as it is, the pastry Massimo of Milan, a stone's throw from my house. Their showcase is
probably one of the few in front of which, instead of fulfilling the involuntary gesture of female control my reflection, I can not resist the temptation to let my eyes free to set the delicacies that the various shelves decorated with bows properly proposed. In general I have noticed that since the soft well-structured simple and elegant decoration permetteno foretaste of the flavor. Their battle cry is an excellent lemon tart. You say: Embee? taste it ... then tell me! Returning to this blessed instead
macaron, right in the middle of one of my looks in the window one evening I could see a row of these French pastries around a pretty little cake, whose appearance suggests "coffee and chocolate. "
later face the toughest monster that I can and wonder if they make the macarons in their laboratory and if it is possible to have rigurdo qulache repetition. Kindly (and, of course!) Mrs. guess that makes me What not to be done and that most of macarons using comes from France. They prepare them only for special requests, if qulache customer requests for colors other than those they have in supply.
Mh.
For Compes little disappointment, my appetite was well thought of not missing at least a small taste of the cake ... I thought too, so I chose this cup that presumably comes from the leftovers of the cake filling I had already seduced. In addition to the cream (yellow layer) is in fact the coffee CEER (top), the chocolate (below), qulache ball more crisp here and there. really nice!
Obviously now the macaron officially became my first obsession. Sooner or later Will '!
For now, I refer only to place where I bought it ... POST UPDATE: November 2, 2007
Contrary to what some of you thought, comes this luscious shot straight as it is, the pastry Massimo of Milan, a stone's throw from my house. Their showcase is
probably one of the few in front of which, instead of fulfilling the involuntary gesture of female control my reflection, I can not resist the temptation to let my eyes free to set the delicacies that the various shelves decorated with bows properly proposed. In general I have noticed that since the soft well-structured simple and elegant decoration permetteno foretaste of the flavor. Their battle cry is an excellent lemon tart. You say: Embee? taste it ... then tell me! Returning to this blessed instead
macaron, right in the middle of one of my looks in the window one evening I could see a row of these French pastries around a pretty little cake, whose appearance suggests "coffee and chocolate. "
later face the toughest monster that I can and wonder if they make the macarons in their laboratory and if it is possible to have rigurdo qulache repetition. Kindly (and, of course!) Mrs. guess that makes me What not to be done and that most of macarons using comes from France. They prepare them only for special requests, if qulache customer requests for colors other than those they have in supply.
Mh.
For Compes little disappointment, my appetite was well thought of not missing at least a small taste of the cake ... I thought too, so I chose this cup that presumably comes from the leftovers of the cake filling I had already seduced. In addition to the cream (yellow layer) is in fact the coffee CEER (top), the chocolate (below), qulache ball more crisp here and there. really nice!
Obviously now the macaron officially became my first obsession. Sooner or later Will '!
Sunday, October 21, 2007
Garrett Popcorn Denver
Children at work!
Yesterday I spent the afternoon in the back with the kids during Maitre Patissier for baby and it was wonderful! I enjoy a world, and I almost get emotional watching the work of all those busy little hands to express a creativity that is still taking shape, but is eager to come out and try, try, try!
The photo you see dates from the first day we spent together. Here other images.
(The photographer is my friend Monica was not there yesterday ... and I have arranged with a few shots later ... my system and photino modest place ...) 
Yesterday I spent the afternoon in the back with the kids during Maitre Patissier for baby and it was wonderful! I enjoy a world, and I almost get emotional watching the work of all those busy little hands to express a creativity that is still taking shape, but is eager to come out and try, try, try! The photo you see dates from the first day we spent together. Here other images.
(The photographer is my friend Monica was not there yesterday ... and I have arranged with a few shots later ... my system and photino modest place ...)
Thursday, September 6, 2007
Too Late Thank You Interview
in this period are not taken very well, and, in addition to the designs of the manual I will publish them here after I finished all that, I started to make drawings of an accident almost absurd, themes and figures that I never experienced .. but lately I feel a little sure of myself + with a pencil in his hand ... better. when I was sketching this angel I thought it would be nice disen in hand like a piece of the star (which intuisse only by the beams of light), but then when I did a strange combination of a hand a little closed and a curious expression + I preferred to leave so .. he went to investigate the curiosity to look at this watercolor ..
Tuesday, September 4, 2007
Black Kimono Robe Titanic
Roots Bloody Roots
today I went to school here in Florence, and will be looked at me and these people wonder if any of us knew how to draw fashion .. and I was reminded of my years and over those months to Max Mara, and me a mail, the group's style of Roberto Cavalli, who sought an illustrator.
I decide to call to hear a little bit, and after telling me he wanted to see some of my work x see how my style I decide to run home and make a quick sketch, I hope you appreciate that I sent him immediately one of my draft, which you see on the side ...
is obviously not the best I can give, but I discovered that when designing a fashion, perhaps at an unconscious level he does it ... 
today I went to school here in Florence, and will be looked at me and these people wonder if any of us knew how to draw fashion .. and I was reminded of my years and over those months to Max Mara, and me a mail, the group's style of Roberto Cavalli, who sought an illustrator.
I decide to call to hear a little bit, and after telling me he wanted to see some of my work x see how my style I decide to run home and make a quick sketch, I hope you appreciate that I sent him immediately one of my draft, which you see on the side ...
is obviously not the best I can give, but I discovered that when designing a fashion, perhaps at an unconscious level he does it ...
Tuesday, August 14, 2007
Why Is Water Black From Fire Sprinkler Systems
fixed line ...
here is my drawing x manual vampires live .. even if it is just a sketch I particularly like ... will be drawn that the character was one of my png ... obviously designed as I want to be .. but who draws himself while remaining faithful to their anatomy? what a strange time in my life that is this ... inauguratamente but always jumps out of an inexplicable maliconia ... especially in these times of the night .. mah .. who I understand is good .. + definitely me .. because I do not understand ... 
here is my drawing x manual vampires live .. even if it is just a sketch I particularly like ... will be drawn that the character was one of my png ... obviously designed as I want to be .. but who draws himself while remaining faithful to their anatomy? what a strange time in my life that is this ... inauguratamente but always jumps out of an inexplicable maliconia ... especially in these times of the night .. mah .. who I understand is good .. + definitely me .. because I do not understand ... Saturday, July 14, 2007
Can I Keep My Dog Next To Subwoofer
finally manage to reconnect ...
I am finally in a place where I have internet again ... even though I have new things to show me at least I wanted to say I'm still here ...
lately I'm rileggengo House Of Secrets .. a masterpiece of well-at least a dozen years ago .. and it's nice to see how certain things, whether comic books or movies are improvised and always current, even though the characters listen to hardcore metal and grunge instead would use the phone booths in the place of mobile phones ... and Rain, the protagonist, tells of his strange adventure to the limit of the paranormal (even pass it well) and surrounds himself with people who sometimes are real social cases, appearing as a very cynical and selfish, looking at all the ways not to affezzionare people to her because soon they will go to the place where it is .. Who do I remember? 
I am finally in a place where I have internet again ... even though I have new things to show me at least I wanted to say I'm still here ...
lately I'm rileggengo House Of Secrets .. a masterpiece of well-at least a dozen years ago .. and it's nice to see how certain things, whether comic books or movies are improvised and always current, even though the characters listen to hardcore metal and grunge instead would use the phone booths in the place of mobile phones ... and Rain, the protagonist, tells of his strange adventure to the limit of the paranormal (even pass it well) and surrounds himself with people who sometimes are real social cases, appearing as a very cynical and selfish, looking at all the ways not to affezzionare people to her because soon they will go to the place where it is .. Who do I remember?
Monday, May 28, 2007
Is It Too Late To Use Abreva?
ARE STILL ALIVE!
failing internet obviously do not have much time to update the x and of course the blog to post things pile up and then begin immediately with the latest work done during the x acrylic ...
this makes me a little shit but I put the same x to point out how beautiful the following more!! XD
this type of Gambit which is fair enough ....
Tempestini and this .... but could not miss him?? my beloved Nightcrawler with lots of adorable daughter (among the other with the pose very father-daughter of the mill white hehehehe)
's all for now .. await your enthusiastic comments!! 
failing internet obviously do not have much time to update the x and of course the blog to post things pile up and then begin immediately with the latest work done during the x acrylic ...
this makes me a little shit but I put the same x to point out how beautiful the following more!! XD
this type of Gambit which is fair enough .... 
Tempestini and this .... but could not miss him?? my beloved Nightcrawler with lots of adorable daughter (among the other with the pose very father-daughter of the mill white hehehehe) 
's all for now .. await your enthusiastic comments!!
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