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This paper craft is a simple version Origami Brachiosaurus, designed by DonyaQuick.
You can download this step-by-step tutorial here: Step-by-step Simple Origami Brachiosaurus Free Tutorial Download
www.papercraftsquare.com/step-by-step-simple-origami-brac...
* 1 tablespoon of olive oil
* 4 cloves of garlic - minced
* 1/3 cup of dry white wine
* 1/3 cup of clam juice
* 1/4 teaspoon of salt
* 1/8 teaspoon of pepper
* 2 pounds of extra-large shrimp - peeled
* 4 tablespoons of cold unsalted butter
* 2 tablespoons of lemon juice
* 2 tablespoons of fresh parsley - chopped
Heat oil in Dutch oven over medium-high heat until shimmering.
Add garlic and cook until fragrant, about 30 seconds.
Add wine, clam juice, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper; bring to a boil.
Add Shrimp, cover and cook until shrimp are slightly translucent, about 2 minutes.
Reduce heat to medium, stir, cover and cook until shrimp are just cooked through, about 2 minutes.
Using a slotted spoon, transfer shrimp to medium bowl.
Bring sauce to boil over medium-high heat and cook until reduced by half, about 1 minute.
Whisk butter, 1 Tablespoon at a time, into sauce; stir in lemon juice and parsley.
Season to taste and pour mixture over shrimp in serving bowl.
Serve with lemon wedges.
Adapted From: Cook’s Country
One third of the final system.composing my thesis project.
1. Base point for individual towers, slant, and friendliness given, height and count derived from site fitness calculation.
2. Axis subdivided gathered together when within set distance, and lean apart to rebalance. Additional shift to provide view of/from closest urban epicenter.
3. Profile curves based on footprint, proportion, and tapering, potentially n-gon (though in later versions like this one, I've stopped including the parameter). Oriented to superblock at base, toward focus point at zenith.
4. Massing through profiles can be either 0:stepped, 1:bent, 2:smooth (shown here, bent)
5. Core transfers established mediated condition between tendency for continuity and deviation of massing geometry.
6. Cores sized appropriately for floor area. Cores beyond 30 floors are stacked and include additional express elevators.
7. Required elevator calculator, floor area and height determine number of passengers, expected stops, winding cycle, etc...
8. Core location is extracted at each floorplate
9. Pseudo-convex hull operation captures cores which are not directly connected to a floorplate.
10. Tower intersections are resolved to prevent overlap
11. Floorplates converted to slabs, transfer floors are created on a separate layer (limited application of program sorting).
12. Stairs added to stair cores.
13. Glazing added between floors (more complicated than you'd expect since each floorplate has a different number of vertices-as a result of the pseudo-convex hull-and sorts them in a different order-as a result of tower intersections)
14. Structural diagrid at facade
15. Facade cladding, increased transparency with elevation.
more inclusive graphs are here and here, this diagram as a flowchart here.
And it tastes even better.
The recipe can be found here:
cooking.nytimes.com/recipes/1020071-lemon-snacking-cake-w...
or here:
Lemon Snacking Cake with Coconut Glaze
INGREDIENTS
FOR THE CAKE:
½ cup/120 milliliters neutral oil, such as grapeseed or canola, plus more for pan
3 lemons
½ cup/120 milliliters sour cream
¼ cup/60 milliliters coconut milk
2 large eggs
1 ½ cups/185 grams all-purpose flour
1 ¼ cups/250 grams granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
½ packed cup/50 grams shredded sweetened coconut
PREPARATION
Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.
Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup/60 milliliters juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.
Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.