Sketchup 2013 is uit.
SketchUp 2013 is uitgebracht.
Trimble de nieuwe eigenaar heeft een nieuwe versie uitgebracht.
Naast diverse verbeteringen , is er ook een andere onderscheid gemaakt tussen de gratis versie, die vanaf nu SketchUp Make heet, en de betaalde versie die Pro heet.
Sketchup stelt dat de gratis versie niet meer voor commerciële
doeleinden gebruikt mag worden.
Sketchup Make is ook niet meer in het Nederlands verkrijgbaar.
Layout heeft de meeste verbeteringen gekregen in de 2013 uitgave.
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that I should igrnoe the date, that buttermilk is better as it gets older, just to pour the clear off the top and keep using it. I took her advice and she's right. It doesn't get chunky for a long time, just thicker. I have just a touch left of buttermilk in my fridge that has a feb 12th date on it and it is still working fine. Changed completely how I thought of buttermilk. Just when I think I've learned all I can from her, she will throw something in like that and I'll shake my head and make a note! Hope this was helpful to you! Blessings! http://vnfgpc.com [url=http://zpobhnyzij.com]zpobhnyzij[/url] [link=http://chwivyoezu.com]chwivyoezu[/link]
— that I should igrnoe the date, that buttermilk is 12-04-2015 19:56
I think if you can get raw almond it will be OK, be cause you can make all of them by yselourf, substitute for almond is not easy. For the creme de framboise if it's not much you can leave it out or you can use raspberry flavor instead. http://ivpozhy.com [url=http://yskjcfbuu.com]yskjcfbuu[/url] [link=http://badjxecdcpg.com]badjxecdcpg[/link]
— I think if you can get raw almond it will be OK, b12-04-2015 19:54
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I can work SketchUp, but I can't upload the LEGO parts as comnopents. I can upload other comnopents, just not the LEGO ones. Can anyone help?And I know Laurens is doing some work in SketchUp, maybe he'd like to show us?Richard
— I can work SketchUp, but I can't upload the LEGO p10-04-2015 02:58
HONEY CINNAMON CHRISTMAS TREESHoney and cinnamon biuscit dough200g butter, at room temperature1/2 cup (80g) icing sugar mixture1/3 cup (80ml) honey2 cups (300g) plain flour, sifted1/4 cup (40g) self-raising flour, sifted1/4 teaspoon ground cinnamon2 tablespoons milkGlace icing2 eggwhites, lightly whisked3 1/4 cups (500g) pure icing sugar1 tablespoon fresh lemon juice1/2 cup desiccated coconutMethodLine 2 baking trays with baking paper. Using an electric mixer, beat butter and icing sugar mixture in a bowl until pale and creamy. Add honey. Beat until well combined.Place flours, cinnamon and milk in a bowl. Add butter mixture. Mix until dough begins to form. Turn onto a well floured surface. Knead gently until smooth. Divide dough in half and wrap each portion in plastic wrap. Place in the fridge for 15 minutes.Preheat oven to 160b0C. Using a well floured rolling pin, roll one portion of dough out on a well floured surface until 5mm-thick.Using an 8.5cm Christmas tree cutter, cut out biuscits. Place on prepared trays. Bake,swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.Make glace icing: Using a wooden spoon, lightly beat eggwhites. Sift icing sugar over eggwhite. Stir until smooth. Add lemon juice and stir until well combined.Spread biuscits with icing, leaving a 2mm border. Sprinkle with coconut. Set aside for 1 hour to set. Serve or gift wrap.CHRISTMAS BELLSIngredients1 quantity honey and cinnamon biuscit dough (see related recipe)1/3 quantity glace icing (see related recipe)silver cachous, to decorateMethodUsing a 6.5cm bell cutter, cut out biuscits. Place on prepared trays. Bake, swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.Place icing in a piping bag fitted with a 2mm nozzle. Pipe small linked dots around edge of biuscits. Decorate joins between dots with cachous. Set aside for 1 hour to set. Serve or gift wrap.CANDY CANE BISCUITESIngredients2 cups plain flour1/2 cup icing sugar mixture200g butter, chopped1 teaspoon vanilla essence1 1/2 cups pure icing sugar1 eggwhite, lightly whiskedred food colouringcellophane and ribbon, to decorateMethodLine 2 large baking trays with baking paper. Place flour and icing sugar mixture in a food processor. Add butter. Process in short bursts until the mixture resembles coarse breadcrumbs.Add vanilla essence and 2 tablespoons of cold water. Process, in short bursts, until mixture just comes together. Turn dough onto a piece of baking paper. Divide dough in half. Roll each portion out between 2 pieces of baking paper until 7mm thick.Using a 7cm to 8cm long candy cane-shaped cutter, cut out shapes (see note). Place shapes on prepared trays. Roll together remaining dough and repeat. Refrigerate for 20 minutes. Preheat oven to 180b0C.Bake biuscits for 10 minutes, swapping trays over halfway through cooking. Allow to cool on trays for 5 minutes. Transfer to a wire rack to cool completely.Sift pure icing sugar into a bowl. Add eggwhite. Stir until smooth. Add 2 to 3 drops of red food colouring. Stir until icing is pink. Spoon icing into a snap-lock bag. Snip off one corner. Pipe icing over cookies. Set aside for 20 minutes to set. Place cookies in cellophane bags. Secure with ribbon.CHOCOLATE PANFORTEIngredientsMelted butter, to greaseEdible rice-paper sheets, to line175g (1 cup) mixed glace fruit, finely chopped85g (1/2 cup) blanched almonds80g (1/2 cup) pine nuts75g (1/2 cup) plain flour1 tsp ground cinnamon1/2 tsp ground cloves1/2 tsp ground cardamom1/2 tsp ground nutmeg110g (1/2 cup) white sugar125ml (1/2 cup) honey125g good-quality dark chocolate, coarsely choppedIcing sugar, to dustMethodPreheat oven to 180b0C. Brush a 20cm (base measurement) springform pan with butter to lightly grease. Line the base and side with edible rice paper.Combine the mixed glace fruit, almonds, pine nuts, flour, cinnamon, cloves, cardamom and nutmeg in a large bowl.Combine the sugar and honey in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Remove from heat and stir in the chocolate. Add to the fruit mixture and, working quickly, stir with a wooden spoon until combined.Spoon the mixture into the lined pan and smooth the surface. Bake in oven for 30 minutes or until just firm. Set aside in the pan for 5 minutes to cool slightly before carefully transferring to a wire rack to cool completely.Dust the panforte with icing sugar. Cut into wedges to serve.LEMON PASSIONFRUIT SHORTBREAD STARSIngredients225g http://cuzwavhzokl.com [url=http://hahmxyozilq.com]hahmxyozilq[/url] [link=http://spedxy.com]spedxy[/link]
— HONEY CINNAMON CHRISTMAS TREESHoney and cinnamon09-04-2015 21:37
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— firma księgowa nie ma nakazu nasezgo miejsca pra08-04-2015 00:34
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