Advice from Einstein
10
comments from:
Deirdre,
ELK,
MaryAnn Ashley,
S. Etole,
spread your wings,
pearlie,
,
,
,
,
10 Comments:
Lovely!
one of my favorite...just like the composition..smile always...black and white is fun!
fabulous textures.... and great surpise
how very true your quote is ...
very nice photo and quote to go with it.
Love it!!
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This post has been removed by a blog administrator.
I just discovered [url=http://bit.ly/bMGrYw]SatelliteTV[/url] on my PC! Ultra cheap at only $50 once off to get the software and an account on the Internet. I get more channels(in HD I might ad) than I get on cable so tomorrow I reckon I'm going to cancel my cable subscription. Thought I'd share this with you guys, worth to check out.
The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.
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