Jump to content

Cocks


Pierre Dumas

Software: Adobe Photoshop CS3 Windows;


From the category:

Abstract

· 100,875 images
  • 100,875 images
  • 384,664 image comments




Recommended Comments

Hi Pierre,

I like being at the base of the hillside , looking up at these fancy birds.

As always, your creativity stand out in A+ fashion my friend.

All the best, Uncle Mike

Link to comment

If I understand you, Pierre – three Balkan Cocks – very funny! They are different, some of them very proud (here I will skip some of my thoughts) and what else I see in your photo – these birds are not very clever. Excellent work, my friend.

Best regards.

Link to comment

Starring Clint Eastwood, Lee Van Cleef ....and errm whoever the bad guy was :-)

It just needs a stop watch and that tinkling music!

Wonderful Creativity that stretches the mind!

Best Regards

 

Alf

 

Link to comment

Un'altra stupenda e geniale composizione, mio caro amico! Questa volta chi sarà...il gallo da spennare? Ciao, Maurizio, il tuo amico italiano!

Link to comment

Cocks has been known to symbolise vigilance and alertness. This image definitely depicts so. Excellent presentation, Pierre. Best regards!

Link to comment

Hi Pierre. Excellent as always, really like to see what you come up with next!!

Wishing you a very Happy Christmas & New Year.

Best wishes. Sarah.

Link to comment

Imam jedan predivan recept. Istina, vise je za Uskrs nego za Bozic i Novu Godinu, ali ipak... (asocijacije su zajebana stvar, sta da radim).

Sastojci :

1 kopun/pijetao (jos bolje pjetlic), cca. 2,5 kg

3 zlice meda

1 limun

maslinovo ulje (cca. 1 dcl)

sol, papar, mjesavina prirodnih zacina (u smislu ruzmarin, kumin, majcina dusica,,,)

10 dkg suhog voca (sljive, jabuka)

Postupak :

 Limunovu koru i sok izmijesamo  sa par zlica ulja, soli, paprom, medom i zacinima za marinadu.

S marinadom namazemo kopuna/pijetla i mariniramo ga najmanje tri sata. Potom ga stavimo u nauljen pekac/tepsiju, napunimo ga sa odabranim suhim vocem i pecemo ga priblizno dva sata na 180C. Pri kraju pecenja temperaturu dignemo na 200C da dobijemo lijepu zapecenu boju (i hrskavu kozicu).

Probao ja i meni se dopalo - u slast!

I kako vec rekoh, asocijacije te odvedu uvijek negdje drugdje nego onaj sto ti je pricao pricu...

Sve najbolje prijatelju  i samo ti mene asociraj i dalje.

I ne znam sta bi dao za jedno pravo tavce na gravce.

 

Dodjavola - dosta ASOCIJACIJA jer cu jos doc i na Ohrid za praznike...

Link to comment

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...