Photo by Bruce Gilbert

365 Contemporary Jewelry Project - Polymer clay

Proyecto 365 - Joyería Contemporánea - Arcilla Polimérica

#onmytabletoday

Bloggedat anabelchi.blogspot.com.es/2015/01/whats-on-my-table-today...

Sometimes I prefer to use the most basic phone :)

Pedido da mamãe Elizabete para a chegada da Carolina

Oxfam International Youth Partnerships

Linie U3

Luxembourg, May 2009.

2 bức đầu có hứng thì vẽ thôi :D

còn bức cuối cùng ..do chợt nhớ 12.4 vừa r` chưa làm j` cả..

p/s bức t3 : a ghét vẽ mắt e.. vì dù sửa ntn a vẫn k ưng ý.. a ghét vẽ mắt a, vì những lần sửa trước nó như đang khóc.. là a vẽ = màu của nỗi nhớ.. cho con ng` kia gần nửa năm r` chưa gặp lại :)

SAMSUNG CAMERA PICTURES

Tweetup mit Microsoft Schweiz. Einladung zum Surface Pro Launch / Bratwurst Test.

Wir bedienen das Gerät mit einer Bratwurst. Es funktioniert einwandfrei.

7456 Gefängniszelle Hamburger Abschiebegefängnis Fuhlsbüttel. ©www.bildarchiv-hamburg.de

Bilder aus den Hamburger Stadtteilen und Bezirken - Fotos aus dem Stadtteil Hamburg Fuhlsbüttel - Bezirk Hamburg Nord. "Fulesbutle", die "Siedlung im Sumpfgelände", wird 1283 erstmalig urkundlich erwähnt - der 6,6kkm² grosse Hamburger Stadtteil hat ca. 12 000 Einwohner.

www.facebook.com/tatyfazendoarte

A beautiful set of lightswitches in the hall, typifying the amount of detail and care that's gone into the interior of the building.

02.03.15

1. it's summertime, summertime..., 2. the village, 3. heart of gold, 4. poppy dream, 5. in the beginning..., 6. the ice cream van, 7. midnight bay, 8. fossil beach,

9. the approach of sunset..., 10. beach hut heaven!, 11. be like the flower..., 12. freedom is a precious thing..., 13. spring sunshine, 14. red tornado, 15. out of the darkness..., 16. spring bouquet,

17. winter wait, 18. winter bridge, 19. slate, 20. swan lake sundown, 21. hard frost, 22. as the old year ends..., 23. the way the wind blows, 24. silent night, holy night,

25. Banksy's back!, 26. Rest In Peace, 27. harness the wind, 28. the Midas touch, 29. alone, 30. autumn rainbow, 31. little drops of water, 32. a certain slant of light,

33. sleeping power, 34. to the light house, 35. down by the Seine, 36. under the bridges of Paris, 37. clever elephant, 38. green avenue, 39. under the bridges of Salford with me..., 40. power,

41. cruising the canal, 42. Panopticon for Pendle, 43. moorland stones, 44. passiflora, 45. curiosity, 46. a Lancashire tapestry, 47. tapestry of pink, 48. all the colours of the rainbow,

49. let there be light, 50. all lit up, 51. opulence, 52. morning glory, 53. ouch!, 54. the farm gate, 55. rhapsody in blue, 56. lush,

57. lady in black, 58. summertime..., 59. that's life, 60. free as a bird, 61. she's a star!, 62. heart of flame, 63. lily bud, 64. rhododendron,

65. a bouquet, 66. sweet columbine, 67. sinuous, 68. cedar of lebanon, 69. tears, 70. rays, 71. the colour purple, 72. launch pad

Created with fd's Flickr Toys.

57 Station Road, Longfield, Kent, DA3 7QA, www.familykitchens.co.uk

edição limitada!

*coleção hello vitaminas*

www.pokkuru.com.br

'prepping lunch @ 1700hrs

I scribed the designs for the numbers onto the sugarpaste and used a scalpel to cut out the shapes. It took a couple of go's to get a shape I was happy with.

Still Life with Banquet (SLWB) - a collaborative project between Grahame Weinbren and Katherine (Kitty) Greenwald – part of Zero1 SJ 2010 Biennial - Build Your Own World. San Jose City Hall Rotunda, September 14, 2010.

Banquet guests had an opportunity to feast their eyes on projections of high resolution still life images resembling paintings of the 17th and 18th Century Flemish, Dutch and Spanish artists, while taking delight in each course of their meal prepared from the same organic ingredients used to create the still lives, as well as table decorations.

Meninas, fiz um vídeo tuto mostrando como aplico cílios, amo muuito! Estou sempre de cílios porque os meus são muito pequenitos, as vezes até de dia eu uso, os tufinhos são muito naturais, ninguém diz.

Espero que gostem

www.youtube.com/watch?v=laZSU7Jeumo

This place is pork-free and the food was dull as f**k! #beyondbland

Azimuth Mr.Roboto LTD 1 of 500 worldwide

handcrafted keepsake cake topper for birthdays and baby showers

customizable

created from polymer clay, wood, glitter, acrylic paint, love

www.jellycakesdesigns.etsy.com

www.facebook.com/jellycakesdesigns

M&M Canadian Junior Sportmanship Award, Jess Cunningham (NFL). Michael Burns Photo Ltd.

Character breakfast buffet at Disney's Beach Club Resort. Plain yoghurt, strawberry yoghurt, strawberries and chocolate chips; very extravagant!

Please feel free to visit my blog Paris Pastry:

www.parispastry.blogspot.com

Skladniki na 2 blaty *, na forme o sr. 22 cm:

300 g maki

lyzeczka proszku do pieczenia

6 lyzek kakao holenderskiego albo 60 g kakao typu Nesquik

150 g cukru

3 jajka

3 lyzki syropu zlocistego

150 ml mleka

150 ml oleju

likier czekoladowy/ kawowy do nasaczenia blatow

Forme okragla z odpinana obrecza natluszczamy na bokach, od wewnatrz. Dno formy wykladamy papierem do pieczenia, boki papieru wypuszczamy poza dno i zapinamy obrecz.

Make przesiewamy z proszkiem i kakao. Wsypujemy do miski. Robimy dolek i do dolka wbijamy jajka, dodajemy syrop, cukier, mleko i olej. Mieszamy szpatulka do polaczenia skladnikow. Ciasto wylewamy do przygotowanej formy i wstawiamy forme na srodkowa polke do piekarnika nagrzanego do 180 stopni. Pieczemy ciasto okolo 45-60 minut, do tzw. suchego patyczka. Ciasto po upieczeniu studzimy w formie, nastepnie odpinamy obrecz, ciasto wyjmujemy i studzimy calkowicie. Po calkowitym wystudzeniu odkrawamy tzw. gorke, kroimy ciasto na dwa blaty.

Powtarzamy pieczenie ciasta jeszcze raz aby razem otrzymac cztery blaty. Kazdy z blatow nasaczamy dobrym likierem czekoladowym.

Ciasto mozna upiec na okolo 3 dni z wyprzedzeniem i owinac dokladnie w folie spozywcza, nie utraci ono na swiezosci.

skladniki na mase:

okolo 650 ml smietanki kremowki, min. 30 % tluszczu (moze byc wiecej)

2 lyzki cukru pudru

140 g bialej czekolady, polamanej w kosteczke

1 lyzka dobrej kawy rozpuszczalnej

1 lyzka wrzacej wody

2 lyzki mleka

Czekolade wkladamy do zaroodpornego garneczka i laczymy z mlekiem. Wstawiamy garneczek do mikrofalowki i na sredniej mocy podgrzewamy okolo 60-80 sekund az czekolada sie rozpusci ale nie zagotuje. Czekolade mieszamy aby byla gladka i studzimy lekko.

Smietanke, mocno schlodzona, ubijamy na maksymalnych obrotach okolo 1-2 minut, dodajemy cukier puder i zaparzona kawe,miksujemy krotko. Smietanke miksujemy na wolniejszych obrotach dodajemy czekolade lekko przestudzona i miksujemy skladniki na mase az bedzie sztywna ale nie mazista (nie bedzie przypominac konsystencja masla).

Masa przekladamy blaty, nakladamy jeden na drugi. Dosyc cienka warstwe masy nakladamy dokola tortu, nastepnie reszta masy dekorujemy tort. Przygotowany tort wstawiamy na min. 2 h do lodowki, po czym podajemy.