Photoshop CS4: A Picture Worth a Thousand Words Layers Magazine | Layers Magazine I love Photoshop techniques that offer all kinds of possibilities for experimentation—and the following tutorial is a perfect example of one of those techniques. In this issue, we’re going to take a portrait and replace the person’s image with text (think 2009 Grammy posters). Pick a portrait that offers good contrast—a photo that’s very dramatic and dark probably won’t work as well. I’ve had the best success with straight-on head and shoulder shots, but again, feel free to experiment with all types of photos. Create a new document (File>New) in a size that’s smaller than your photo: the specifics don’t really matter. Switch back to the photograph. Then, press Command-J (PC: Ctrl-J) to copy the selected pixels onto a new layer. Go back to the Select menu and choose Color Range again. Click the Eye icon next to the Background layer in the Layers panel to hide that layer from view. Click the Create a New Layer icon at the bottom of the Layers panel.
Food - Recipes : Celeriac and apple soup with bacon and parsley Easy Weeknight Recipe: Lentil Soup with Lemon Yogurt Cream Recipes from The Kitchn But lentil soup made at home is a different dish entirely. For one thing, you can control the cooking. Lentils cook in about 20 to 30 minutes, at which point they are completely tender but hold their shape. Mushy lentils come from overcooking or sitting on a warming plate for too long. Cooking lentil soup at home, you also have the advantage of your spice cupboard. There's not much you can do about the brown color, however. Lentil Soup with Lemon Yogurt Cream Makes about 8 cups of soup 4 slices thick-cut bacon, chopped, or 1 tablespoon olive oil1 yellow onion, diced small1 large or 2 small carrots, diced small3 celery stalks, diced small2 cloves garlic, minced2 tablespoons tomato paste1 tablespoon smoked paprika1 teaspoon cumin1 teaspoon salt1/2 teaspoon cinnamon1 1/2 cup green or brown lentils6 cups chicken or vegetable broth1 bay leaf1/2 cup yogurtzest and juice from 1 lemonMinced parsley to serve Set a 6-quart or larger pot over medium heat.
Untitled Page Red Root: Red is associated with the first chakra, the Root -- Muladhara. It is a hot color that represents our life energy, our physical strength and vitality. Red is used to increase vitality and to send warmth. Orange Sacral: Orange is associated with the second chakra, the Sacral -- Svadhisthana. Yellow Solar Plexus: Yellow is associated with the third chakra, the Solar Plexus -- Manipura. Green Heart: Green is associated with the fourth chakra, the Heart -- Anahata. Blue Throat: Blue is associated with the fifth chakra, the Throat -- Vissudha. Purple Third Eye: Purple is associated with the sixth chakra, the Third Eye -- Ajna. White Crown: The Crown -- Sahasrara.
pancetta, white bean and chard pot pies For the last month or so, my cookbook had been on a boat, an image which delighted me to no end. I pictured it heading to a dock at the edge of a continent, like Arya at the end of Book 3 of Game of Thrones, and hoping that someone would give it passage. I imagined it splashing through waters rough and calm on a long journey, like the one depicted in Lost and Found. And now you know the truth: the inside of my head mostly looks like pages from picture books and scenes from HBO. The first printing did indeed arrive at a warehouse in Maryland last week, but lest you think authorship has any privileges, I have seen but three copies of the book, one that I was allowed to hold briefly on QVC, one that was quickly snatched up by my parents, and a third one disappeared at my husband’s office for a while. However, there is one dish that my husband pauses and sighs, remembering favorably, just about every time it comes up, and that is this one, Pancetta, White Bean and Swiss Chard Pot Pies.
EmmaNow | What did you do today? Broccoli, Lemon and Parmesan Soup In Cooking from Every Angle, we hear from our fearless leaders: Food52 co-founders Amanda & Merrill. Today: Merrill finds dinner inspiration on a sign at a local coffee shop, and does them one better. This story was produced in partnership with our friends at Tumblr's Storyboard. - Merrill My mother has a line she pulls out whenever she eats something she likes and gets excited about trying to recreate at home. She says: "Okay, it's time to diagnose, and reproduce!" The apple doesn't fall far from the tree. Not content to appropriate just the entire concept for the soup, I decided to make the base for the soup by modifying this recipe for slow-cooked broccoli with garlic and anchovies. I've made this soup several times now, and it never fails to please. Broccoli Soup with Parmesan and Lemon Serves 4 to 6 See the full recipe (and save and print it) here. Photos by Linda Xiao Follow Merrill Stubbs Past articles from this author you'll love:
mitzfunder Spiced Red Lentil, Tomato, and Kale Soup This is the kind of soup with broth that tastes just as good, if not better, than the actual add-ins. Is it normal to want to guzzle the broth? Well, it is now, my friends. It’s actually a miracle I have any taste buds left because I’ve burned my tongue so many times since dedicating the last two weeks for cookbook soup makin’. After concocting 6 different soups and stews my freezer is very happy. Chili powder, cumin, coriander, smoked paprika, and cayenne pepper create a downright irresistible flavourful broth bursting with nutrition. Since most vegetable soups don’t hold me over very long, I added a cup of red lentils to amp up the protein (and fibre). Spiced Red Lentil, Tomato, and Kale Soup Email, text, or print this recipe 2 years ago: Pumpkin Butter Oat Squares 1 year ago: Vegan Lasagna with Basil Cashew Cheese Yield: 5.5- 6 cups Ingredients: 1. 2. 3. 4. …and in the words of Stephanie Tanner, whoa baby!
Green Acne Recipe: How to Make an Aspirin Mask Julie Gabriel Books, organic skincare and more. acne-diet February 21, 2014 by juliegabriel5 Filed Under: Win a copy of a book! Return to top of page Copyright © 2014 · eleven40 theme on Genesis Framework · WordPress · Log in Roasted Broccoli & Cheddar Soup It might not be the prettiest, but this puréed soup more than makes up for its homely appearance with the deep flavors of roasted broccoli and extra-sharp cheddar cheese, and a creamy yet cream-free texture. Best of all, it all comes together in about 30 minutes, making it a quick and easy weeknight dinner option. This soup was born on a hungry weeknight, when I was looking for a meal made with ingredients I almost always keep on hand. When cool-weather vegetables start dominating the farmers market, my crisper always holds bunches of dark-green broccoli and fat, sandy leeks. My husband's life-long devotion to extra-sharp white cheddar cheese means there is always a block in the cheese drawer. But the beauty of this soup — and of soup in general — is its flexibility. Roasting the broccoli adds a depth that plain boiled broccoli just doesn't have. Roasted Broccoli & Cheddar Soup Serves 4 to 6 Preheat the oven to 425°F. Once the stock is boiling, add the broccoli and bring to boil again.
Bake It in a Cake ? Bake a Heart in a Cake! Pink Heart–Filled Cupcakes with Strawberry Taffy Frosting These vanilla bean cupcakes really have heart. Cut or bite into one to see how much love went into them. The best part: they’re surprisingly simple. Makes 12 cupcakes Cupcakes ¾ cup (1½ sticks) unsalted butter, at room temperature1½ cups granulated sugar3 large eggsSeeds from 1 vanilla bean2 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt2½ cups unbleached all-purpose flour1⅓ cups whole milkRed food coloring Frosting 10 bite-sized pieces strawberry taffy2 tablespoons heavy cream1 cup (2 sticks) unsalted butter, at room temperature2 cups powdered sugar12 pieces Sweetheart candy 1. 2. 3. 4. 5. Tip: Don’t know how to use vanilla bean? Does your love story not have a happy ending? Thanks for visiting Bake It in a Cake! Feel free to contact me with any questions: email@example.com.
Mood-Boosting Recipes White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale. Recipe: Broccoli, Cannellini Bean & Cheddar Soup