Comments on: The Rule of Thirds http://macro-photography-blog.com/2009/02/15/the-rule-of-thirds/ Point, Click and Shoot Digital Macro Photography Tue, 24 Apr 2012 03:48:12 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: johndolasager http://macro-photography-blog.com/2009/02/15/the-rule-of-thirds/comment-page-1/#comment-4115 johndolasager Wed, 24 Feb 2010 20:31:13 +0000 http://macro-photography-blog.com/?p=1116#comment-4115 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. <a href="http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx" rel="nofollow">buy fresh blue cheese</a> [url=http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx]buy fresh blue cheese[/url] http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx 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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]]> By: A Guide to the Rule of Thirds for Photographers | Light Stalking http://macro-photography-blog.com/2009/02/15/the-rule-of-thirds/comment-page-1/#comment-619 A Guide to the Rule of Thirds for Photographers | Light Stalking Mon, 02 Mar 2009 09:08:49 +0000 http://macro-photography-blog.com/?p=1116#comment-619 [...] Macro Photography: The Rule of Thirds Shooting None Found [...] [...] Macro Photography: The Rule of Thirds Shooting None Found [...]

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