官方艺术家
Kai Chang
3D/ CAD建模或动画
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206
更新
You will feel SO much better about pictures of yourself after this:
Look in the portfolio, particularly the before/after sections.
You will feel SO much better about pictures of yourself after this:
Look in the portfolio, particularly the before/after sections.
& Entry & I renewed my KQED membership some weeks back, entitling me to a whole other year of snooty, self-righteous indignation for the low, low price of $11 a month. I waited for them to do the New Yorker DVD-ROM offer, which should contain everything that magazine has ever printed since its inception. New Yorker's been a tad spotty for me, but the beauty of a searchable DVD-ROM is that if any particular writer catches my attention off-line, I can look 'em up directly on that there disc. This was in addition to my choice of the sta...Read more
& Entry & I renewed my KQED membership some weeks back, entitling me to a whole other year of snooty, self-righteous indignation for the low, low price of $11 a month. I waited for them to do the New Yorker DVD-ROM offer, which should contain everything that magazine has ever printed since its inception. New Yorker's been a tad spotty for me, but the beauty of a searchable DVD-ROM is that if any particular writer catches my attention off-line, I can look 'em up directly on that there disc. This was in addition to my choice of the sta...Read more
& Entry & Some thoughts on turkey:
*It's the form of meat that's closest to vegetable. So often it seems to serve as a kind of meat substitute, replacing beloved beef, chicken, or pork in recipes for chili, burgers, sausages, etc. Anecdotal evidence confirms that the bird itself lacks its own actual flavor, and like tofu, rice, or white bread, serves mainly as a base for items having actual flavor. In terms of sheer quantity after the fourth Thursday of November, it may as well be the staple of one's diet. Indeed, t...Read more
& Entry & Some thoughts on turkey:
*It's the form of meat that's closest to vegetable. So often it seems to serve as a kind of meat substitute, replacing beloved beef, chicken, or pork in recipes for chili, burgers, sausages, etc. Anecdotal evidence confirms that the bird itself lacks its own actual flavor, and like tofu, rice, or white bread, serves mainly as a base for items having actual flavor. In terms of sheer quantity after the fourth Thursday of November, it may as well be the staple of one's diet. Indeed, t...Read more
