1. | Aug 5, 2014

bNx8Kk I really enjoy the article post. Keep writing.

2. | Aug 27, 2013

Ive seen this great australian band from when they stretad with Bon Scott twice and every tour since then with both Razors Edge & both Black Ic...

3. | Aug 27, 2013

Wow! This tart looks sooooooooo godddddoood! It's a great way to eat peaches! It's true that cream cheese and mascarpone are pairing so well in recipes!.-= Kiki s last blog .. =-.

4. | Aug 23, 2013

All the keystroke comnanitiobs and short cuts make Illustrator seem absolutely foreign to artists used to traditional media... and most are not needed for the kind of work in your pic. It's more a question of approach.Rather than spending time drawing shapes with outlines and filling them in thus requiring you to repeat the time consuming task of accurately matching every nuance (easy with traditional media but not with Illy) a second or even third time, instead simply layer your work from the background to the foreground with overlapping shapes thus cutting your workload in half. This way an outline becomes a simple solid shape overlapped with another shape. An illustration like the one you've posted could easily have several hundred layers all containing a single simple shape. It's not like working with cells where you are constantly concerned with self-color lines and fitting everything into a half dozen layers to avoid color shifting nor is it like traditional illustration where painting on top of successive layers is messy and problematic. Illustrator doesn't care how many layers you jump. The color is always a perfect match. Couple this approach with a little mastery of opacity, masks, and knockout groups and you'll be set.If you must use a brush tool to provide an out line don't let yourself get too caught up looking for the kind of results you'd see with india ink or the like. Just make your stroke an then use the *convert strokes to outlines* command. You can then go back in and fine tune everything with the bezier handles - or whatever they're called.I rarely come to the SFV anymore so I hope this helps a little. Maybe this is old hat for you. North valley, huh... Are you in an Eichler?

5. | Aug 23, 2013

Ever thought of using mayo on your bread? One of my fnreids told me that her grandmother spreads mayo on the bread before grilling it so it gives it a more rich flavor. Just a thought. I've never tried it so i don't know how it tastes, but my friend swore she's never had better tasting grilled cheese than her grandma's but of course it could be her being a bit bias.

6. | Aug 14, 2013

The most deadly iidregnent in this sandwich is the wheat. Wheat of today is what is killing everyone. Our family whet grain free 2 months ago and replaced some of the breads with grain free breads and the results are life changing. 20 lbs down in 2 months. What will prove to you that wheat is bad is that after a month of no wheat when you eat something with wheat it will make you physically ill. How could something healthy do that to you? Read the Wheat Belly Book, it will blow your mind

7. | May 31, 2013

YQJPp7 qnrvuqgghyap

8. | May 30, 2013

DA62GS adrgodwphxxy

9. | May 29, 2013

Let me clarify I calietnry like all the sandwich choices, but overall if I am to choose a sandwich, a cheesesteak, any cheesesteak, is my preference. Overall, out of those 5, and those 5 only, it would be the mufeletta. Give me flesh, give me mufeletta.

10. | May 24, 2013

dB5TIT vgqsptpwebjm

11. | May 24, 2013

Yuck ! What you describe from Hershey Lodge is NOT a gllried cheese. It's an Apple Brie Sourdough sandwich.A gllried Cheese sandwich is what it is. People should feel free to eat any gllried sandwich they want but don't call it a Grilled Cheese in the historical sense.Would you take some chopped steak then add Cheddar or Brie, asparagus, red peppers and Oregano then call it a Philly Cheesesteak ? No you'd call it a Veggie Steak sandwich or something else. But you can't take a classic sandwich, switch all the ingredients and then sill call it that classic name !