RAAB PRIZE: Left over pictures!

Courtesy of Rochelle BaRoss and Zach Wussow

Illustration Club Quick Posters

Yay for throwing these together at 3a.m.!

FTF: 10.29.2010

"Putting on fierce boots is an instant pick-me-up."

-Nina Garcia, Fashion Editor of Marie Claire as quoted in the New York Times

RAAB PRIZE: Chicken Parade Final

RAAB PRIZE: Chicken Parade WIP

The chickens and everything are in place and so is the layout. Trying to see if the fox and the fence look correct. It feels like it doesn't because it's shot with a very crappy camera. We'll see.

RAAB Prize: Chickens!

These are my chickens, all pretty and photo'ed professionally by Zach Wussow and Rochelle BaRoss.

FTF: 10.22.2010

 Eating and Drinking
The region that is home to Florence has one of the most versatile and varied-form cooking traditions in Italy, that we have already mentioned in our tourists’ guide to Tuscany. We are going to try and provide a more specific view, limiting ourselves to the city of Florence and the area immediately around it.

Florentine cooking is linked to a tradition of simple dishes prepared with genuine, tasty but plain ingredients, which has recently been reconsidered by the world of more sophisticated cuisine. Cereals, bread, vegetable and oil (which must be extra-virgin) are the basis of many recipes that just have to be tried in one of the many restaurants in Florence.

Simple food, such as cannellini beans and other vaguely repulsive ingredients such as tripe and livers are transformed into pleasant, tasty dishes, served on both stalls and in local inns and also in luxury restaurants. We can therefore find: fagioli all'uccelletto (beans), boiled and then fried in oil and tomato sauce; trippa alla fiorentina, (tripe) covered in tomato and grated parmesan cheese; lampredotto, the darkest part of tripe, used for soups and risottos, but also liked by many locals as a filling for a sandwich; crostini toscani with liver paté. And the unforgettable "fiorentina" a cut of meat from the Chianina cow, famous worldwide, to be tried in any restaurant in Florence.

FTF: 10.15.2010

"October 8th, 1871. On this day in 1871, flames spark in the Chicago barn of Patrick and Catherine O'Leary, ignighting a 2-day blaze that kills between 200 and 300 people, destroys 17,450 buildings leaves 100,000 homeless and causes an estimated $200 million (in 1871 dollars; $3 billion in 2007 dollars) in damages."

Chickens on Parade WIP!

FTF: 10.06.2010

That one small boy with a face like pallid cheese
And burnt-out little eyes could make a blaze
As brazen, fierce and huge, as red and gold
And zany yellow as the one that spoiled
Three thousand guineas' worth of property
And crops at Godwin's Farm on Saturday
Is frightening---as fact and metaphor:
An ordinary match intended for
The lighting of a pipe or kitchen fire
Misused may set a whole menagerie
Of flame-fanged tigers roaring hungrily.
And frightening, too, that one small boy should set
The sky on fire and choke the stars to heat
Such skinny limbs and such a little heart
Which would have been content with one warm kiss
Had there been anyone to offer this.
by Vernon Scannell

FTF: 10.01.2010

"Reading is equivalent to thinking with
someone else's head instead of with one's own."
-Arthur Schopenhauer