Some more tubes for St. Patrick’s Day:
Graphics, Tutorials, and Stories
Where do you come from? Is it a secret?
It's not so much a secret, as that it doesn't exist anymore. Not in this world. Not in your time. Or your parents'. Or theirs.Today I call Baton Rouge, Louisiana, my home. But that is not where I have always lived, or where I was born. I come from a place and time born so long ago that no one remembers where it is today. Memories of my home fade into the past like the dust that floats down that ray of sunshine onto that end table. No one has spoken of my birthplace for so long that if spoken today, the name would be unrecognizable, thought of as fantasy. After Chaos, and after the Migration, we moved here, gradually rebuilding our lives. But much of our history was lost during the Migration, and more was forgotten during the Reconstruction– forgotten or locked away. There are many scrolls and books here in the library, each telling a part of the history of my Clan. But they are in no particular order. I have scribed them as my memories flash before my eyes. Somewhere there must be the beginning. But where? Perhaps in that book over there . . .
Here is a cornucopia prop for DAZ or Poser.Â It is improved from the one I posted last year.
I started making ice cream for Thursday, which was National Chocolate Ice Cream Day.Â Then I decided the ice cream tubes would make a good scrapkit.Â So it wasn’t finished for Thursday, but still as yummy!
Here are some NON-animated tubes of this steaming coffee mug, in different colors
My forum will be hosting a Mardi Gras Party February 17 – 21.Â Members of the forum will be “throwing out” tubes, brushes, layer styles, props, mats, and other graphic files to be used with Paintshop Pro, Photoshop, Poser, and DAZ Studio.Â All of the files will be based on the Mardi Gras theme.Â You are invited to drop by the Dragon’s Breath forum to join in the fun and catch some of the throws.Â You do not need to register to become a member.Â And remember to shout:Â “Throw me something, Mister!”
To read about Mardi Gras:
Most everyone has seen what Mardi Gras is like in New Orleans, but the smaller older towns in Louisiana celebrate Mardi Gras in a more traditional manner — the Courir de Mardi Gras.Â Here are some videos to help familiarize you with that.Â I used to live in Church Point, so I was happy when I found a few from my old home town:
And here’s some Mardi Gras music to listen to:
And during Mardi Gras, we eat alot of King Cake.Â Here’s a site that explains the history of King Cakes:
I’ve included a simple recipe for king cakes in our Dragon’s Kitchen, if you want to make some:
Simple But Delicious King Cake
Prep Time: 1 Hour
Yields: 10â€“12 Servings
Traditional king cakes are made with yeast and take hours to make and bake. This simple and quick recipe delivers great flavor and looks as if it took all day to make.
Ingredients for Filling:
4 ounces cream cheese
Â½ cup light brown sugar
Â½ tsp ground cinnamon
Â¼ cup raisins, soaked in hot water 15 minutes, drained
Â½ cup pecan halves, (Â¼-inch) chopped
Ingredients for Cake:
2 (8-count) cans refrigerated crescent rolls
Ingredients for Icing:
1Â½ cups powdered sugar
2â€“3 tbsps milk
1 tsp vanilla
purple, green and gold sugar crystals
purple, green and gold food coloring
Preheat oven to 350Â°F. Lightly coat a 15-inch pizza pan with cooking spray and set aside. In the bowl of a food processor with metal blade, place cream cheese, light brown sugar, cinnamon and raisins. Pulse 1â€“2 minutes, blending ingredients well. Add pecans and pulse 30 seconds. Set the filling aside. Unroll crescent rolls into triangles. Position triangles on prepared pizza pan, next to each other with the points towards the middle. The long sides must overlap about Â¼-inch forming a large round circle. Where the pieces overlap, press the seams together only in the center of each seam, leaving both points and outer ends of the seams unsealed so that you can fold them over the filling. Spread the filling in the center of the sealed seam of each triangle to create a ring of filling. Fold the outer side of each triangle over the filling towards the center to cover. Pull the point end of the triangle toward the outer rim of the pan to fully enclose the filling, tucking the points under to create a ring. Lightly press the seams. Bake 20â€“25 minutes or until golden brown then remove to cool completely. While cake is cooling, continue with icing. In a large mixing bowl, whisk together powdered sugar, milk and vanilla until smooth. The mixture should be fairly thick but still able to run down cake when drizzled or poured. Spoon plain icing over cooled cake and top with colored sugar, or you may wish to place icing in three cups adding purple, green and gold food coloring then apply to cake. Colored sugar may be sprinkled over colored icing when fairly dried.