Buffalo, NY, US
I didn’t quite know what I was getting myself into the first time I happened upon a Chinese hotpot restaurant, but the deliciousness is something everyone should experience! Hotpot has everything you could ask for in a great meal - a shared dinner filled with a variety of fresh ingredients that you get to cook yourself right at the table in a simmering pot of perfectly seasoned broth while socializing with your friends and family. Yes, please!
Johannesburg, Gauteng, ZA
Here’s a quick guide on how to do Gongfu cha with Chinese black tea like Lapsang Souchong, one of the more easily found Chinese black tea in the market. Such tea as well as oolongs and Puehr can handle boiled water but 95 degrees centigrade is preferred. Let the water boil and let stand for a minute. Other types of tea require proper temperature and water vs. tea ratio. Green tea needs 80-85 degrees C, while white tea needs cooler water. Using hot water will shock the leaves and release tannins that make the tea bitter.
Other than that, the procedure for Gongfu cha is basically the same.
16 Hand-made Fonts!
Buy Salli & Nate's entire collection of 16 hand-drawn fonts for only 32$. That's 2 bucks per font. Total bargain! (For personal and commercial use, but not for re-sale).
See samples of all the fonts in the TDAC Shop.
The next prompt in our Play Along Series is Heartfelt Goodness. We are going to celebrate Valentine's Day with the sweetest collection of yummy food and drink. Do you have a favorite recipe to draw? A romantic feast to illustrate? Share the love! xoxo
Remember to follow our size guidelines.
Every week we showcase four illustrations on our homepage known as a “Featured Collection.” These illustrations are also included in our weekly newsletter to over 10K subscribers, many of whom are art directors. Check out our NEW list of upcoming themes. We hope you play along!
Illustrators For Hire
Check out Illustrators For Hire!
recently added recipes
This is a traditional Christmas drink in the West Indies/Caribbean. I got this recipe from my family. In Barbados (where I'm from) and the Lesser Antilles, we make sorrel with cinnamon and cloves. In Jamaica, they use ginger and orange. Whatever works :)