Batman Sketch

Obviously belongs to DC Comics

Merry Christmas!

View and enjoy. But click first.

XMASCARD

FTF13

In 1598 Michel de Montaigne wrote:

 

“There is nothing more notable in Socrates than that he found time, when he was an old man, to learn music and dancing, and thought it time well spent.”

 

FTF9

“Putting on fierce boots is an instant pick-me-up.”

 

-Nina Garcia, Fashion Editor of Marie Claire as quoted in the New York Times

 

FTF12

“Unless you take big risks you are not going to learn a lot… the interesting things that happen in life involve precipices.”

-Robert Storr, 11/19/10, Austin, TX

 

FTF11

World War I ends on this day, in 1918. “At the eleventh hour, on the eleventh day, of the eleventh month…” How might you commemorate this day with an image? Do a little research- why was it called “The War to End All Wars?” What visual symbols remain, to this day, that serve to remind us of World War I?

FTF10

 

 

“Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. The olive tree, symbol of abundance, glory and peace, gave its leafy branches to crown the victorious in friendly games and bloody war, and the oil of its fruit has anointed the noblest of heads throughout history.”

 

Dexter

Everyones favorite serial killer.

4 hrs

Photoshop CS4

 

(c) Showtime

RAAB prize WIP

This is what I am currently working on. It illustrates the poem “Chicken Parade” by Jane Yolen. The best part is if I do a good enough job, I could win money. And boy I could use some money.

FTF8

Here is the text:

The region that is home to Florence has one of the most versatile and varied-form cooking traditions in Italy, that we have already mentioned in our tourists’ guide to Tuscany. We are going to try and provide a more specific view, limiting ourselves to the city of Florence and the area immediately around it.

Florentine cooking is linked to a tradition of simple dishes prepared with genuine, tasty but plain ingredients, which has recently been reconsidered by the world of more sophisticated cuisine. Cereals, bread, vegetable and oil (which must be extra-virgin) are the basis of many recipes that just have to be tried in one of the many restaurants in Florence.
Simple food, such as cannellini beans and other vaguely repulsive ingredients such as tripe and livers are transformed into pleasant, tasty dishes, served on both stalls and in local inns and also in luxury restaurants. We can therefore find: fagioli all’uccelletto (beans), boiled and then fried in oil and tomato sauce; trippa alla fiorentina, (tripe) covered in tomato and grated parmesan cheese; lampredotto, the darkest part of tripe, used for soups and risottos, but also liked by many locals as a filling for a sandwich; crostini toscani with liver paté. And the unforgettable “fiorentina” a cut of meat from the Chianina cow, famous worldwide, to be tried in any restaurant in Florence.