Adobe After Effects Cs3 Seriel

I started a photography course!
eheheheheh!
yes, I'm mounting the head, you know, the success with you and upset you, and after winning for best picture in the contest flavia my only duty was to become a TOP !.... in my case maybe a TAP, is a ussignuuur jokes as old as me!

daaaaiiiii ...... but do you really think me pull you so much ??.................. ??....... ah, I think it is really so?
disappoint you because I am far, the least competitive in the world, just do what I like and if I enjoy it, if I feel the smell of challenging me to spin it like hell!
naturalmente tutto questo per l'aspetto ludico della mia vita, altrimenti sarei un'irresponsabile, e visto che la mia vita è stata ed è tutt'altro che poco impegnativa, tutto il resto voglio che sia solo un gioco!

ma la fotografia mi prende, mi piace da matti e voglio approfondirla fin dove i miei limiti me lo consentono....sempre per gioco eh, non voglio che mi porti a nient'altro!

e allora via al corso, iniziato con un questionario per valutare le nostre reali conoscenze sull'argomento..... O__O........conoscenze?? quali conoscenze??
ma se io avessi qualche conoscenza sarei qui a fare un "corso di fotografia 1° livello"??
e se il questionario comincia con la domanda "cos'è latent image "I can answer my perennial headache ??....... no ??..... I just know that!

next week we will see corrections and Prof. .... there is that there will be laughing!

too early for Easter?
maybe, but the Decorate has kindly sent the material and asked for a recipe Easter and I gladly accepted.
my only worry these days is always a shortage of time and just above the mind free of thoughts that I did not want to do things too long and laborious, I thought then to light of biscuits covered with sugar paste wisteria that I was sent with a MULTISTAMP nonstick muffin and boxes door or door really cute little cookies!

were born and they do not look at them with too much attention because it is only my second time with the PDZ and the flaws are many, but by far they can go!

taken from a recipe on the blog oven mitt and slightly modified.

scented biscuits with cream:

270g of flour (I came to 300g)
100g of sugar (80g I)
150g of fresh cream 1 egg

half a bag of yeast
grated zest of lemon and orange
cannella e zenzero in polvere
un pizzico di sale

impastare tutti gli ingredienti, formare una palla e lasciarla in frigorifero per 2 ore, stenderla e ritagliare le forme, spennellare con un pò di latte (io no) e cuocere a 170° per 10 minuti.
si possono mettere delle codette colorate o della granella di zucchero.
io una volta cotti li ho spalmati con un velo di gelatina di albicocche e ricoperti con la pasta di zucchero Decora e se li volete regalare saranno troppo carini dentro queste scatole, vero?

nota:
la pasta è abbastanza morbida consiglio di infarinarla bene da entrambi i lati, stenderla fra due fogli di carta forno, tagliare le formine e non spostarle dalla carta in where we have put forth, and fired off after the cut-outs use them to fund cups cream, or cheese cake or as they see fit.

What Panties Do The Celevrities

passion fruit mimosa decorated decorative cherry muffins

there, and so I've also sgnaffato the headline!

because you like to submit another simple muffin but they are absolutely dedicated to us women, not just muffins could be, though very good!

even here there is the hand of the nadia Guardini !
had not been for this I would not have posted his call for another thing, imagine that on March 8, do not even want a mimosa!
but Nadia is nice and also because women could not feel bound by the initiative.

I thought the muffins because they are easy and fast, and versatile beyond belief ... and what better honor than that we women have to adapt to any situation!
then I've thought of as a mimosa-like because it is the traditional sweet of this feast (and I've never done, of course) and finally and not to deceive the people we love that we are all sweetness, adaptability and ; goodness I've wanted to stuff with a touch of sour, a sweet background but with a little bit of acid that stings so much .... to show that there is sugar in nature, if this is the passion fruit curd .... well, I would say that the picture is not complete?

for a non-stick 12-muffin pan MULTISTAMP Guardini

270g of cake flour

130gr

sugar 2 teaspoons baking powder 1 cup of yogurt

white

50g milk 80g corn oil 1 egg

passion fruit curd (not home-made but bought in a market of typical English)

a pinch of salt

as always split the muffin mix the dry ingredients and the wet, in the compound of yogurt, milk, etc. also make a generous teaspoon of curd,

pasta and mix quickly and for a short time and to fill 3 / 4 cups placed in the pan MULTISTAMP,

bake at 180 degrees for 20-25 minutes depending on your oven ,

once cooled cut the cap and dig a little, and cut the dough into small cubes,

fill the cavities with curd and sprinkle the cubes.

in just over 30 minutes to enjoy these delicacies in the company of your friends .... so clear!

wishes to all us women, that the time is the best that we are already!

Sumeeth Mixer Grinder

The winter carnival masks

The carnival is already gone from my house long time ago ... when the children are great one is the window to watch.
The daughter is married and lives in London with my two beautiful grandchildren and the infant has Morosina and spends the carnival with her.
No more cake, no more smells of pancakes or talk ... just do it for me and my Orsogrigio no longer worth it.
But I'm planning a trip to London and I decided to fill the tin with these beautiful templates for my loves and Mark Martin.
ones that I present to you, are masks that I saw from my prestinaia, I had one, I did the Company on the following sample eee ... These are
evidence ... the day before you leave fill the tin box ... the place is in the suitcase.
(but guess what happened to the samples that I did? ... They took away from Morosina of course ... me and Charles were left photographs).



carnival mask

I used the pastry of biscuits Portia ... that bull's eye:
14 complete templates - (7 and 7 with tails and chocolate colored)
preheated oven at 180 degrees for about 10-12 minutes of my time ... Do not trust

Ingredients: 350 g flour 00


150 g starch 150 g
icing sugar 250 g butter 1 egg Lurpack slightly salty


To decorate:
nutella
apricot colored tails

Zani 2 squares of chocolate + cream + 1 tablespoon of butter

Procedure:
In Ken's mug, place the egg, flour, starch, powdered sugar and cold butter cut into small cubes. Knead on speed 2
.
As the ball begins to form, assemble a few seconds and wrap it in a sheet of cellophane.
Let the dough rest in refrigerator at least half an hour. Divide the dough

, spread it with a rolling pin into the pastry between two sheets of parchment paper ... (more lies)
With the shape of the mask and lots of patience, cut with serrated wheel, how many masks as they come and place them on plate lined with parchment paper . Meanwhile
that these are cooking, spread the other half of pastry, an equal number of these templates and cut out his eyes with a small cutter to star.

Chocolate:
Zani Break the chocolate squares and place in a bowl with a little 'cream and a knob of butter.
melt in the MO for 2 minutes at 850W
off and put it back in mix
Moe repeat a couple of times, until the chocolate has melted well.

syrup jam:
In a small saucepan melt 1 tablespoon of apricot jam with a little water.


Now you can dance:

7 masks whole spread with Nutella
7 masks with eyes brush with chocolate
Overlap them on those coated with chocolate spread and let dry thoroughly

7 whole spread with masks 7 jam
masks with eyes brush with syrup, jam and sprinkle with colored tails
Overlap them on those spread with jam and allow to dry

Long live carnival !!!!!

Iketeru Futari Vol 01 To 31 Manga

Digital (dinner and a very analog)

The computer opens up the world, the network provides endless possibilities. It's true. But it's even better when the world comes into our house through the door.
Yes, because a few days ago I organized a dinner at my house with friends who share with me about the crazy manic devoted to the study of Italian in the next two years of his life.
has been a succession of laughter, pizza, white wine, bites the cat's Zazie, beer and set them. Alternated songs in Piedmont, classic rock, song writing and Beautiful Hello and a hint of national anthem (which these days has something revolutionary).
It was discovered that the Aosta Valley friarielli do not know (but Iranians!) , in exceptional cases you can eat pasta with a spoon, white cats that they feel discriminated against their own kind of (another) color, the tabs can pizza cartoon transformed into a fun little game compulsive disorder.

if I understand you call beshkan

But above all, be careful because it is a revelation, while the Italians counting with the fingers start the thumb, starting at the Americans and the Persians from the little finger. E che qualsiasi esponente di una a caso delle tre culture fa seriamente fatica a farlo in un modo diverso da quello che ha imparato da bambino.

Ma questo è nulla se confrontato al modo in cui i persiani schioccano le dita . Nonostante me lo sia fatto lungamente spiegare dalla mia amica Harir (e ci provi ininterrottamente da tre giorni, ehm.) non riesco a produrre il minimo suono. Se qualcuno di voi ci riesce, vi prego, mi spieghi il trucco.

Detto questo, dall'alto del mio modem adsl vi chiedo: chi di voi si è mai domandato l'etimologia della parola digitale ? Questa ormai notissima parola è entrata nell'italiano dall'inglese, e in origine significava semplicemente "Numeric". It derives, of course, from the Latin digitum, that finger, the first calculation tool in history. And the universe of sounds and meanings, that is the word, the computer, the binary system, the virtual networks meet again the material reality of gestures, tastes, sounds and hands.

Blue Intensifier Hair Color

end

The winter will end ..................

Nature takes root wherever it wants.
This show can be seen in Vigevano (PV).
If you like a moment of distraction, you can see how the plants have taken possession of their territory, in defiance of the few walls still standing.

Dead Women In Coffins

Tart jam as Luke says Montersino ....

I've always liked the drills. Among all the flowers are my favorites. Not only for their colors so brightly lit as for their fragrance. That when you hear the fragrance, you wrap and leave you with a sense of lightheadedness. As I entered, driven by a vortex in the spring.

liked it the same way, even to my mother. And now that someone has thought about leaving a clear glass jar on my desk every morning and think it's nice to get her. How to accompany me during the day.

After all, the drills are so amazingly simple. Fragile. Delicate but not enough to not stand in the day. In fact, there are times when you want and need to return to the basics of things. To prune from what has accumulated over time as the dust on the bedside table on which rests the glasses.

For me, it means getting back to a zero quota butter, sugar, flour, eggs and jam. And to do this simple tart that someone has always considered his favorite dessert. The sweet smell of which already welcomes you to the first steps that you think you go with a slow and tired in the evening return. The scent of home. A perfume that seems to tell you to loose the buttons of his coat and loosen the scarf on the neck and facial brightening.

That much, you've come home.

shortbread tart with apricot jam

(from a recipe by Luca Montersino)

Ingr:

300 g flour 00 g butter 280

50 g icing sugar 125 g egg yolks
firm
One tablespoon of rum / vanilla liqueur lemon zest


apricot jam

Setacciare ripetutamente la farina. Mettere il burro tagliato a pezzetti per pochi secondi in un micro-onde in modo da ammorbidirlo. Lavorarlo con un cucchiaio di legno in modo da renderlo in consistenza “pomata” e versarlo nella ciotola della planetaria . In alternativa, usare un normale frullino elettrico. Montare il burro prima da solo, quindi aggiungere piano lo zucchero e continuare la lavorazione fino ad ottenere un composto spumoso e soffice. Aggiungere l’aroma liquore prescelto e la scorza del limone. Sgusciare i tuorli avendo cura di eliminare completamente l’albume. La cottura dei tuorli può avvenire:

1. far prendere l’ebollizione ad una casseruolina piena d’acqua. Ridurre la potenza del calore e versare delicatamente nell’acqua i tuorli, senza toccarli. Dopo pochi istanti, con un cucchiaio di legno, girare i tuorli per verificarne la consistenza e continuare la cottura fino ad indurimento. Estrarre i tuorli con una schiumarola e metterli in una ciotola.

2. in alternativa, il metodo Montersino consiste nel versare i tuorli in una ciotola, coprirli con acqua bollente e farli finire di cuocere nel micro-onde, avendo cura di bucherellarne piano la superficie.

Una volta sodi, passare i tuorli al setaccio fine in metallo aiutandosi con una spatolina. Versare la purea nella montata di burro e zucchero amalgamando bene. Aggiungere la farina rimescolando in fretta ed il meno possibile.

Imburrare and flour a baking sheet for about 24 -26 cm. Pour the batter into pastry bag and make a circle on the bottom from the center of the pan. Continue doing a strip along the edges of the mold. Pour the jam and finish chosen by the drawstrings on the surface.

Bake at 170-180 ° C for about 25 minutes.

This pastry will certainly among my cakes to be redone. It was not for nothing but I have at hand a very good jam waiting to be tasted tangerines ... And maybe, you know that I love you so much sweet, maybe increase 'the amount of sugar to 75 g. .. silencing the voice that tells me that I could still go .....

Can Mono Be Spread Through A Pool

mon amour

what I like to participate in the contest, I find them very stimulating, push you to cook things that maybe you would never think of, dare combinations unusual improvement in the picture .... uh, I almost forgot .... I won the contest flavia best photos! but there pensate, IO che vinco con una foto!!?? giuro che non ho corrotto nessuno, ho messo d'accordo ben DUE giudici, quanto me la tiro ragà!!! ahahah!!

ok ok, torniamo al discorso dei contest.
come dicevo sono fonte di ispirazione e stimolo, e in altri casi come questo anche a farti ricordare che erano mesi (almeno 6!) che dovevi postare questa crostata che fra l'altro è diventata LA preferita!
colpa degli impegni, delle altre ricette in lista di attesa che si incavallano e si sovrappongono e insomma, grazie alle sorelle e al loro contest è arrivato il suo meritato momento!

contest per me perfetto perchè io adoro letteralmente l'ingrediente principe, le amarene Locksmiths in syrup. a jar at home never fails, and in moments of delirium glycemic'm going to eat a couple spoonfuls of "nature" ... that good!

fire the ovens then ... here is the recipe!

for oil ely pastry: 350g of flour


150g sugar (I 130)

2 eggs 1 cup oil (I 100g)
1 packet of yeast (I 3 / 4)

proceed as a normal crust and put in refrigerator for a couple of hours.

for cream:


130gr sugar 3 eggs vanilla essence

scorza grattugiata di limone (io l'ho omessa)
250gr di ricotta
60gr di farina
200gr di panna
cioccolato fondente a scaglie
una 30ina di amarene sciroppate fabbri

montare uova e zucchero fino ad ottenere un composto spumoso, unire la vaniglia e la scorza, la ricotta mescolando per amalgamare bene e la farina,
montare la panna ed unirla alla crema, mescolare delicatamente fino ad incorporarla tutta.
rivestire con la frolla lo stampo da crostata e mettere sul fondo un pò di cioccolato fondente a scaglie poi la crema dove faremo affondare le amarene fabbri e con un pò del loro sciroppo fare una leggera variegatura.
cuocere a 180° per 40 minuti o a seconda del vostro forno.

will be for my beloved cherry but I think this is one of the most delicious pies I make, I have revived several times and has always been a pleasant success.
this time I made the tart pastry in the freezer because I was too low for a single cake, and having advanced the cream I used simply by putting it in a MULTISTAMP silicon and baked for 20 minutes. Once I have baked the cakes garnished with un'amarena and some of its syrup ... divinely simple and delicious!

the recipe of the cream has been found long ago on the net but I lost track of the rightful owner, if anyone would recognize as their own and I'll put alerts name.

participate in the contest with this recipe of pot sisters in thanking them for giving me back the memory!

contest and about memory and do not forget to Sandrina , I recommend it!