Message Sending To Friends About New Born Baby

Drawing anat, p.2

... And probably the last one, haha. I still have lots of drawings in my pocket, but without access to an A3 scanner that complicates a bit and it should at least do the sorting. But

short, drawing lessons came to an end quicker than expected (incompatible with life as a young architect, apparently) and I realized this week that I had not drawn (gender, not draw, not even griffouillis in a corner grocery list, nothing other than the arch, a little) since, um, a year. Painful realization that has resulted in an almost physical need to repeat - to the point where I opened a book upside down to have a blank page and I took my lunch break to try frantically to succeed at something.
The good news is that it will not lose like that drawing apparently. The bad news is that without a little time to devote to it will not be alone - when I think I knitted so much drawn as this year it makes me a little sad.
I am seriously considering posting pictures of knitting accomplishments on this blog, incidentally, which continues to sadden me ...

short, I think that post here can only motivate me, so here's one of my favorite pictures of my courses anat. It's certainly not the most fair, anatomically speaking, but I like the kind of energy that emerges and there is something in the composition that speaks to me too ...



EDIT: Oh and also, in this post Christmas 2008 when I was talking about a funny picture that I had forgotten about House? I found one of my folders in "picture pattern" clues that lead me to believe I had in mind a photomontage of the head of Hugh Laurie on the self-portrait of Van Gogh's severed ear.

For cons, I remember why plusaucun was supposed to be funny ...

Sister Wedding Congratulation

Chicken balls in a curry sauce.

Ingredients: 800 g.

• chicken 2 tablespoons chopped
• tablespoons breadcrumbs 1 tablespoon
• chopped parsley 1 egg
• 1 / 4 cup olive oil
• 2 onions, peeled and sliced 2 tablespoons
• tablespoons curry powder 1 tsp
• tsp cumin 2 tsp
• tablespoons flour 2 cups
• chicken broth, hot pepper and salt

Preparation:

1. In a food processor, combine the ground chicken quickly, bread crumbs, Worcestershire and Tabasco sauces and parsley.
2. Add egg, salt and pepper and mix again until dough.
3. With hands, shape mixture into small balls. Cover and refrigerate for 15 minutes or until dumplings are firm.
4. Heat half the oil in a skillet over medium heat. Sauté the meatballs chicken 4-5 minutes so they are browned on all sides.
5. When cooked, remove from pan and set aside on paper towels.
6. Heat remaining oil in a skillet and cook the onions for 2 minutes. Stir in curry powder and cumin and mix well. Continue cooking another 5 minutes.
7. Sprinkle with flour and mix well. Add chicken stock cook for 4 minutes over medium-low heat.
8. Return meatballs to pan with chicken sauce and simmer 4 minutes. Serve the meatballs with the sauce.