Can you make out the photographer's signature on this print?
7 years ago
I purchased this framed print, one of my deals $3.50. It's probably part of a series.....maybe? I'd like to see more of what he/she shoots....but can't find him/her. I tried a reverse photo lookup. I've Googled several names I thought it might be. Any idea what the signature says?
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7 years agoRelated Discussions
Can Somebody Tell Me What's The Signature?
Comments (3)It feels and sounds like porcelain. It makes that lovely porcelain sound. It belonged to my dear Mother in law and she collected lot's of asian pieces. When I say "lots of asian" I can tell you everything they owned is asian or asian inspired and (Lord rest her soul) I've been selling this stuff for months! As for the 4.99 starting bid, from my experience on ebay I have learned: perceived value and actual value are two different birds. We may perceive something as valueable, ie, the age, the quality, the make, but ultimately the market will determine it's current value, BUT only if it's listed correctly! In the world of ebay, listing is everything!!...See MoreFramed Photographic Print in Bathroom
Comments (4)I've had large framed posters hanging in my bathrooms for years without problems-one was even directly across from the shower. They came framed so I can't tell you exactly how they were mounted, but they are paper posters. I just went and looked at them before I wrote this. There's no damage-even that brown paper on the back is in perfect shape. Caveat-we always use our fans and we always leave the doors to our bathrooms open, so moisture does not accumulate too much in our bathrooms....See MoreWhat is a signature dish you are known for?
Comments (23)Back in the 1970's there was a wonderful bakery chain that started up called Just Desserts. They made something called a Black Bottom Cupcake that was so good, I'd buy it several times a week. They were what a Hostess cream-filled cupcake would want to be when it grows up! Finally I ran across an old wartime cake recipe that used no eggs, no butter, no chocolate - it used cocoa and salad oil instead. For some reason I read it and was absolutely positive it would make these cupcakes. All I had to do was experiment to do the cream cheese filling, and I had it down perfectly. They are easy to make, double easily, freeze well, and you can make a dozen for what 2 cupcakes used to cost me. I never thought of it as one of my signature dishes until my nephew, who doesn't even LIKE sweets, said it was one of his childhood memories! This, BTW, is the first public posting of this recipe since I duplicated the bakery's efforts 30 yrs ago. I've since seen several similar recipes show up, but surprisingly enough it still doesn't seem to have reached the mainstream. It really does deserve a wider audience, so here it is: Jean's Black Bottom Cupcake recipe 1-1/2 cup flour 1/3 cup cocoa* 1 tsp baking soda 1 cup sugar (see note re: cocoa) 5 Tbls cooking oil (not olive) 1 Tbls white vinegar 1 tsp vanilla 1 cup cold water one 3-oz pkg cream cheese, mixed with: 1/2 cup mini or regular semi-sweet chocolate chips *Note: the cocoa you use will affect the "chocolateness". Hershey or Guittard is fine, but the best is to use a gourmet cocoa such as Williams-Sonoma's Pernigotti cocoa or the Scharffenberger brand. Adjust the sugar accordingly: Hershey's will take a scant 1 cup sugar, the gourmet brands require a bit more than 1 cup, about 2 Tbls additional. Gourmet cocoas tend to lump, so I put it in the mixing bowl first and take 30 seconds with the back of a big spoon to break up the lumps. Or you can sift it, but that takes longer. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper cupcake liners and spray them lightly with Pam or similar product (otherwise they stick to the batter). Mix flour, cocoa, soda and sugar well in a bowl. Pour in the liquids and beat well for 30 seconds, either by hand or with a mixer. Put about 1/4 cup batter for each muffin. Place a rounded spoonful of cream cheese/chocolate chip mixture in each. Bake for 20 minutes. The batter should just resist a fingertip when done. Do not overbake this recipe, it is better underdone than overdone. Lift them out immediately (I use a fork) and place on cooling rack. They should be very soft but will firm up once cooled. Recipe will double, in which case use an 8-oz pkg of cream cheese and 3/4 cup morsels. Bake in two muffin tins for the same amount of time, or bake in successive batches. Freezes beautifully and will thaw within 1 hour....See MoreAre Magnolia prints 'out of style'
Comments (61)This conversation was just fascinating to me. I think the poster should indeed sell the prints if they do not appeal to her or her current decor. Are magnolias dated? Seriously? I'm a native of MS, transplanted to the East Coast almost 30 years now. I have 3 beautifully matted and framed prints in my home. They "grace" the rooms where they hang. The "things" in my home are a reflection of who I am and what I love. As such, things can only become outdated when I cease to be. As we approach the new year, I'm hoping that my time to cease is a ways off yet. Happiest of New Years, ya'll....See More- 7 years agolast modified: 7 years ago
7 years agolast modified: 7 years agoWow, Justlinda! Great sleuthing!
Looks like there was also a rose in the series.
User thanked Fun2BHere- 7 years agolast modified: 7 years ago
Thanks everyone! WOW! I never would have found it on my own! A rose and calla lily! That signature was crazy.....:0)
- 7 years agolast modified: 7 years ago
- 7 years agolast modified: 7 years ago
- 7 years ago
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