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Caddris
(Apr 30, 2005)
Not much to say about this one. I have to do laundry now so I'll finish after that. It'll ba awhile. . . I have a lot of laundry and not enough quarters with which to do it. . . Oh well. |
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davincipoppalag
(Oct 25, 2005)
'appy 'alloween
davincipoppalag (Oct 27, 2005)
Three? three what?
laurael (Oct 27, 2005)
Lmao...you are too funny, davinci...yes, really...*pokes your memory cells...*
DeadlyBlondeArcher (Oct 29, 2005)
Jaques lewks vewwwy...how dew yew say...much like a twubbel maykeyr? Vewy nice dwawing you deed here. oui
ambermac (Nov 1, 2005)
extraordinaire 3d effect! |
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Kloxboy
(Oct 23, 2005)
Doesn't take much to turn Pop into a monster.
DeadlyBlondeArcher (Oct 24, 2005)
He looks like my 8th grade history teacher, Mr. Singletary (minus the coke bottle black frame glasses). He used to eat bananas in class and spit them all over the front row when he talked. (course I sat in the very back) Either way, scarrrryyyy.
thug (Oct 24, 2005)
great job ! Creepy.
Renuar (Oct 27, 2005)
Awesome... .
ambermac (Nov 1, 2005)
fine use of the tools--not digital but very chalky looking. what are you feeding him? pop's never looked so good. |
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ambermac
(Oct 30, 2005)
trying to tackle the new tools
davincipoppalag (Oct 31, 2005)
It's all so alliterative..with flans flaming flows...maybe we can do that in flanders? (Is there fluffy flour in flan?)
thug (Nov 1, 2005)
even though I don't know what a flan is, I like the artistic ability that you have demonstrated here. I think that flan is short for fu flux flan, but I could be mistaken.
davincipoppalag (Nov 1, 2005)
It's a french custard dessert with a carmel sauce
ambermac (edited Nov 1, 2005)
thanks all...what is flan? oh thug, how can you say you've lived? i'll share my secret family recipe with you all, my dear friends. (actually i clipped it from the sf chronicle's mexican food section about 3 years ago.) mexican flan 1 cup sugar 6 egg yolks (room temperature) 2 whole eggs (room temperature) 24 ounces condensed milk 3/4 cup sugar 2 teaspoons vanilla extract (mexican vanilla, if available) preheat oven to 350 degrees f. place the 1 cup sugar in a heavy-bottomed saucepan and caramelize over medium heat at first, swirl the pan over the heat, but do not stir (this will cause it to clump). after about 8 minutes, when the sugar has begun to liquefy, stir with a heavy spoon. when the caramel turns light brown, quickly (and carefully burns are painful) pour into a 2-quart glass dish or mold. tip pan so caramel coats the bottom and up sides of mold. work fast; caramel hardens quickly. using a whisk, beat together the egg yolks, eggs, milk, sugar and vanilla. mixture should be well-blended but not frothy. pour into the caramelized mold. cover with the flan mold with a lid. (this prevents the top from overcooking). place the mold in a larger pan (such as a roasting pan) and pour in about 1 1/2 inches of hot water. place on the bottom rack of the preheated oven and bake for approximately 65 minutes. after 55 minutes, open the oven door and test the flan by inserting the thinnest knife you own into the middle of the flan. do not go all the way to the bottom. if large curds cling to the knife the flan is not yet done. give it about 10 minutes longer. if just a film of custard clings to the knife, the flan is done. When you jiggle the mold, the custard should shimmer in the middle but look cooked around the edge. remove from oven and cool mold on a rack. the flan will continue to cook for about an hour after being removed from the oven. during this time it will set up. refrigerate at least 2 hours before unmolding. unmold... run a thin, sharp knife around the edge of the flan. move the pan from side to side to see if the flan is slipping and free from the edges of the pan. place a flat serving platter with a raised rim on top of the mold. Holding the platter and mold together tightly, flip them over. the flan should slip easily onto the platter, along with most of the caramel sauce. use a spoon to remove more caramel and spoon it around the custard. the bottom of the pan will have a hard layer of caramel still on it. serve... cut flan into wedges spooning caramel sauce over each slice. serves 12 |
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Felistorm
(Oct 31, 2005)
It was started out to be a cat. KInda got off on another track. Not sure about the beak but liked how the wood came out and everything else.
davincipoppalag (Oct 31, 2005)
Yea..it has cat eyes..and fur..with an owl's beak..
Caddris (edited Oct 31, 2005)
I know! It can be a griffin! I like the beak a lot.
Felistorm (Nov 1, 2005)
It is catowl. ...owlcat? LOL I liked the way it came out whatever it is. :P I tried to use a reference out of a book but couldnt' see enough of it to do much with it. (one of those older type books) The owl in that had a sort of fluff around the beak and all but it was a different type of owl. I think the eyes should be alot more round too. ...The wood is good though> :D LOL |
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brainspiller83
(Oct 31, 2005)
...on red light district.
thesolarwinds (Nov 1, 2005)
hehehehe..... i like it. |
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TOL-CREW
(Oct 31, 2005)
SWISHA HOUSE |
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Noremac
(Oct 22, 2005)
tish is feeling down, everyone giver a hug :3yeah i wiped my computer, and no one has the original picture :[ sorry, this is as far as it goes
Mal (Oct 31, 2005)
This is excellent , I agree with inatyrb please finish it !
friend (Oct 31, 2005)
Wow this is very good! iS he blind? why he wear hat? cool!
Anna (Oct 31, 2005)
wow good stuff.
inatyrb (Oct 31, 2005)
cam always wears his hat, it just happens to be at this given time, it is covering his face. we all miss cameron though, so his sexy picture is all we have right now. jk. nice cameron |
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TOL-CREW
(Oct 29, 2005)
paul wall! |
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nekodesu
(Oct 31, 2005)
Boo!!
christiangirl (Oct 31, 2005)
Aww I love it! He's cute in an odd sort of way... anyways, I'm off to bed to eat some chips and such. |
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drawn in 12 min
Hmmm. . . he kinda looks like he's about to pass out though. I'll fix that later.
drawn in 2 hours 30 min
. . . I wonder if angels have to preen like birds. . .
drawn in 1 hour 10 min
This one's really old. I colored this only really fast and didn't bother cleaning up the line art. Again, my lack of background talent is blatantly obvious.