Creative Conversation
Sometimes the camera does TOO good a job of capturing all the details, especially when it comes to skin. A close-up portrait can sometimes reveal tiny bumps and roughness that we might not want to see. In this video, you’ll learn a very effective technique for smoothing out your skin in Photoshop.
In this video tutorial, Geoff Riggs will teach you how to create an elongated shadow cast in front of a block of backlit text.
I’m a great cook, but I don’t follow recipes well and I just throw things in a pot. Just use your best judgement… it’s not an exact science! So, I’m saying this recipe is my best guess for amounts of things likes carrots and for the fresh herbs, use a handful of each, about 1/2 cup chopped.
Melissa’s 27lb Lasagne
Ingredients:
Barilla No Bake Lasagne Pasta - 4 boxes
2lbs. Ground Pork
2lbs. Ground Beef
Fresh Italian Parsley
Fresh Basil
Fresh Garlic
A loaf of white bread
2lbs. grated or shredded Parmasean
4lbs. shredded mozarella
12 hard boiled eggs
3 eggs
1 onion
A few carrots
A couple of celery stalks
Large Can of Crushed Tomatoes
Milk
Nutmeg
The Meat Sauce (Meat is optional for the sauce)
2tbs. olive oil
1 small onion finely chopped (I prefer the sweet Mayans)
3/4 cup of finely chopped carrots
1/2 cup of finely chopped celery
4-5 cloves of garlic, finely chopped
Large can of curshed tomatoes (6lbs. 10 oz - Costco)
Chopped fresh Italian Parsley
Chopped Fresh Basil
Dash of Nutmeg
Salt and Pepper to taste
3/4lb. Ground Beef
3/4lb. Ground Pork
In a large pot, heat olive oil over med. high. Add onions, carrots, celery and garlic. Cook, stirring frequently until onions are translucent, about 5 minutes. Add beef and pork and brown. Add crushed tomatoes. Add the rest and simmer for 3-4 hours.
Meatballs
1.25 lbs of ground beef
1.25 lbs of ground pork
1/2 loaf of white bread
1/2 - 1 cup of milk
3 eggs, beaten
Fresh Italian Parsley chopped
Fresh Basil Chopped
Garlic, finely chopped
Cut up bread into cubes and place in a large bowl. Add just enough milk to soak the bread. Don’t add too much, you don’t want a puddle of milk. Let the bread sit for few minutes to soak it all up. Add everything else and mix it all up with your hands. Make little meatballs, they should be less than 1” in diameter. Lay them out on a baking sheet and broil for about 3 minutes each side - you want them nice and brown and cooked.
If your meatballs start to get too large (it takes forever), you can cut them in 1/2 after they cook.
The Layer Mix
Chop the hard boiled eggs in a large bowl, add the most of mozarella and most of the parmassean (leave some for the very top). Mix it all up.
Assembly
You want your ingredients warm to hot - the sauce should be hot, the eggs and cheese room temp, meatballs, warm.
In a large, deep lasagne pan (I use a turkey roasting pan - it should be about 6” deep), butter the bottom and sides. Put a little sauce on the bottom of the pan. Make a layer of pasta. Add a little sauce on top and cover with meatballs - place about 1” apart. Place cheese and egg mix over meatballs filling in the space. A little sauce, pasta, etc. Make about 4 layers like this. The very top layer should be pasta, sauce and cheese - no meat, no egg.
Cover with foil - try not to let the foil touch the cheese.
Bake for 1 1/2 hours at 350º - it should be a little bubbly and the top cheese melted.
Let me know how it goes and how you like it!
Non-Destructive Dodging And Burning
The Dodge and Burn tools in Photoshop are great tools for lightening and darkening areas of your images. However, these tools are destructive to your original photograph and can only be reversed using your History panel. In this tutorial, Geoff Riggs will show you a more creative and effective way of achieving the same effects without affecting the image layer itself.
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