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You should have one "bad side" of the flower with raw edges from the one unsewn side of the triangle. Do a loose running stitch around these raw edges.
An overhead view of the setup for "Barista Bot by Andrew Bell". The key light was the speedlight to the left of the subject, diffused with a sheet of white paper (not shown). The fill was the white bounce card to the right of the subject. The background was lit by a second speedlight at the back right. The background light was behind a gobo to keep its light off the subject and camera.
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Lissajous figures are interesting curves that occur in systems where oscillation happens in more than one direction, for example when a pendulum hanging from a string moves in the plane.
These pictures are from an easy persistence of vision approach to playing with Lissajous figures. Read more about this project here.
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Mom showed me how to make Italian sausages today!
Mom's Vegetarian Italian Sausages
Dry Ingredients:
5 cups gluten
1 cup yeast
2 tbsp ground fennel (or more!)
4 tsp crushed red pepper (or more!)
4 tsp paprika
4 tsp oregano or italian seasoning
black pepper to taste (2tsp-ish for me)
Wet Ingredients
1 box vegetarian broth
4 tbsp olive oil
8 tbsp soy sauce
8 cloves garlic (which is 4 tsp minced garlic)
1 can vegetarian refried beans
Instructions:
Mix the dry ingredients in one bowl, and the wet ones in a second bowl, then mix the two together. (I mixed dry, then added wet, in one bowl)
The resulting dough should be very elasticy/spongey.
Using foil sheets (we used the precut deli-sized kind, and cut them in half), roll a bit of dough to hotdog/sausage size then wrap up in the foil.
Once they are all wrapped up, steam the sausages for 45 minutes to an hour. For this batch, we put water in a wok and put a bamboo steamer above that, just enough water to not get the steamer wet. You can stack them up but make sure the lid fits.
Take them out of the steamer. They are solid by this point but will continue to firm up until they are cool.
Makes 24