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| Digital Art / Drawings / Fantasy | ©2012-2013 *Toxic-Mario |
Sweetie Belle why you look sooo damn cute sleeping. Seriously I draw her a lot in these really d'aaw type poses lately. It's fun! Oh yeah and the boutique...we meet again.....it's easy but time consuming. 
Took 10 hours to do all that BG.
Comments are always helpful and those critiques. Next comic ahoy!
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Deviousness `anmari has been spreading her infectious positivity throughout our community for over 6 years. Throughout this time Ana has been at the core of all things devious, passionately developing an eclectic gallery, helping organise devmeets, participating in chat events and also recently completed dedicating her time as a Community Volunteer. We are absolutely delighted to bestow the Deviousness Award for May 2013 to `anmari, congratulations! Read More
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Sta.sh
This is really cute and funny but why would Rarity wanna do that to Sweetie Belle in the first place? O_o I hope it was gonna be a simple little prank.
Then again, this doesn't seem like this is something that Rarity would do but I obviously still love it.
Rarity's face in panel 1 and 4 are both priceless.
WETMANE!!!Ingredients
1 cup crushed tomatoes
1 tablespoon extra-virgin olive oil
1/2 cup fresh basil leaves, coarsely chopped or julienned
1/2 cup freshly grated Parmigiano-Reggiano
1/2 pound mozzarella, sliced 1/4-inch thick
Basic pizza dough, rolled out for 2 (12-inch) pizzas, recipe follows
Directions
Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
In the bowl of a food processor, combine tomatoes, olive oil, and salt and freshly ground black pepper to taste and process until smooth. Divide sauce between the 2 pizzas and smooth to spread evenly, leaving a 1/2-inch border along the edges of the dough. Sprinkle basil leaves on top of sauce and then top with Parmigiano-Reggiano. Finally, divide mozzarella slices between 2 pizzas, and bake for about 8 minutes, or until cheese is bubbling and the edges are golden brown.
Basic pizza dough — by hand method:
1 package active dry yeast
1 cup warm water (110 degrees F)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil
In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel.
Yield: 2 (12-inch) pizzas, serving 4 to 6
Great image. Great snack I MEAN food.
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