Fred Ughetto
További ötletek tőle: Fred
Emperors of Rome from Augustus (31 BC - AD 14) through Romulus "Augustulus" (deposed AD 476)

Emperors of Rome from Augustus (31 BC - AD 14) through Romulus "Augustulus" (deposed AD 476)

Back in January, I set about taking on one of the biggest challenges in my food photography journey. I encouraged myself to enter one of the most important photography awards in the world; The Pink Lady Food Photographer of the Year.

Back in January, I set about taking on one of the biggest challenges in my food photography journey. I encouraged myself to enter one of the most important photography awards in the world; The Pink Lady Food Photographer of the Year.

bear tattoo sketch - Поиск в Google

bear tattoo sketch - Поиск в Google

Pan-Seared Steelhead Salmon w/ Mushrooms, New Potatoes & Truffled Spring Pea

Pan-Seared Steelhead Salmon w/ Mushrooms, New Potatoes & Truffled Spring Pea

* s e a f o o d *

* s e a f o o d *

48 Geometrically Pleasing Tattoos - Sublime99 tatuajes | Spanish tatuajes |tatuajes para mujeres | tatuajes para hombres | diseños de tatuajes http://amzn.to/28PQlav

48 Geometrically Pleasing Tattoos - Sublime99 tatuajes | Spanish tatuajes |tatuajes para mujeres | tatuajes para hombres | diseños de tatuajes http://amzn.to/28PQlav

These are the 25 most artistic and original heart tattoos i've ever seen - Blog of Francesco Mugnai

These are the 25 most artistic and original heart tattoos i've ever seen - Blog of Francesco Mugnai

sketch-tattoo-inez-janiak-020

sketch-tattoo-inez-janiak-020

By Leonardo Da Vinci.... Da Vinci was known for drawing what he saw. His grotesque heads collection of drawings make you stop and think about their origins.

By Leonardo Da Vinci.... Da Vinci was known for drawing what he saw. His grotesque heads collection of drawings make you stop and think about their origins.

This is the way I was taught when I worked in a pro kitchen. Much better than cutting the meat and letting the juices spill out.

This is the way I was taught when I worked in a pro kitchen. Much better than cutting the meat and letting the juices spill out.