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All responses Most smiled responses
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carina che sei. sei troppo adorabile. bacio. x
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I just use photoshop to select the colours I find pretty in a picture, and then I create some little colour palettes with them. x
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exactly. I did not realise I came across like this, butr this is totally spot on.
blogging should be fun and make us happy. definitely not a constraint! x -
my boyfriend says the same. oh well, I'll think through it...
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how? I cant see any change. can you send me a screenshot please please please at fanny[at]foodbeam[dot]com.
xx -
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I would do it because, I LOVE to get my feet tickled. it's an addiction of mine ;)
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les cups sont des unites de mesure volumetrique americaines.
une cup = 250mL. -
it depends which kind of genoise you're making. is it only eggs, sugar, and flour?
if so, you must have overwhipped the eggs and sugar. or cooked the genoise for too long. you should remove from the oven when it's just slightly springy to the touch. -
aaaw. thank you Rosie. I haven't had time to work on it lately, but hopefully one day!
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hi Anna, thank you so much for the sweet words. they went straight to my heart.
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do you mean in cups/tbsp?
if that's the case I have no idea. but i can recommend you get some scales. they're cheap and very useful when it comes to pastry. -
hello and thank you. hope to have you back soon <3
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I just 'drafted' it since I have removed some of the old posts.
I now need to update it so you won't find any broken links! -
right now I only use the 50mm f/1.7 but I have a couple of ther ones at home (back in France). I'm not so sure but I think I have a zoom and a wide-angle.
however, as stated above, my favourite is the 500mm. so nice! -
hi Jane,
I use a now-old canon 400D with both a 50mm f/1.8 and 100 f/2.8 lenses.
you'll find more about my photography here: http://www.foodbeam.com/2008/07/24/precis-de-photographie-culinaire-pour-les-trois-ans-de-foodbeam/
xo -
merci! de mon cote ce sont les petits mots adorables qui me font chaud au coeur (enfin c'est sans compter sur les brownies, le guacamole maison et le poulet roti). x
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I will post it very very soon! with pictures and all. x
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it's VERY simple. for one 18cm wide fraisier/framboisier take 400g of creme patissiere vanille and incoporate it into 100g of creamed (and fluffly) butter. beat for quite a few minutes and you're good to go.
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haha oui. on c'etait revues a noel il y a un an! je t'embrasse fort. x
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