A few nice business card size images I found:
Design Pattern Business Cards
Image by Michael Kappel
Software Engineer Business Cards
Michael Kappel, MCPD (Microsoft Certified Professional Developer)
My new custom software engineer business cards with the 23 GOF Design Patterns on the back.
These super high quality extra thick Moo Luxe Business Cards were printed by Moo.com
My Referral Code for 10% discount off your first order
www.moo.com/share/jszmq2
Example Graphic for QR Code with MCP Logo
www.flickr.com/photos/m-i-k-e/6988722793/sizes/o/
The 23 Gang of Four Design Patterns
www.flickr.com/photos/m-i-k-e/sets/72157629506509463/
The 23 Gang of Four Design Patterns
By: Gamma, Erich; Helm, Richard; Johnson, Ralph; Vlissides, John (1995).
Design Patterns: Elements of Reusable Object-Oriented Software. Reading,
Massachusetts: Addison Wesley Longman, Inc..
Design Patterns Quick Reference www.mcdonaldland.info/2007/11/28/40/
Create By Jason McDonald www.mcdonaldland.info/
Adapted by Michael Kappel for Software Development Community Presentation and business cards with the permission of Jason S. McDonald
Copyright © 2007 Jason S. McDonald
www.McDonaldLand.info
Gamma, Erich; Helm, Richard; Johnson, Ralph; Vlissides, John (1995). Design Patterns: Elements of
Reusable Object-Oriented Software. Reading, Massachusetts: Addison Wesley Longman, Inc..
View the high resolution image on my photo website
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PhotoBlog.MichaelKappel.com/
Front - Business Card - Annie Smithers Bistrot
Image by avlxyz
We started with the cheese puffs, and it was like biting into little puffs of air. It was so light that spearing it with a fork was too hard, and we had to resort to fingers. We suspect that it is a basic souffle mix dollopped into hot oil and fried to a light and airy puff. Amazing.
Once I saw that the cheese puffs were a manageable size, I immediately added the duck neck sausage to our order. Not long after, 4 small discs of minced pork appeared. I love a good sausage and this didn't disappoint. It was served with segments of orange that provided a nice foil. There were also a few boiled baby beets hidden under the leaves and it seemed a bit too tender compared to the nice big flavoursome beets we were used to.
Julia was very impressed with the duck fillets, and she remarked several times how tasty the flesh was. I prefered the smoky grilled quail, but it was true, the quail meat was tender and juicy like the duck, but didn't have the richness of flavour of the duck. The pommes anna under the quail went amazingly well with the madeira sauce. The crispy bits of potato on the edges were also very good. The French beans were tender and so full of Spring sweetness.
We ended our meal with a good coffee and tea, and the profiteroles to share. We both loved the chocolate sauce, but we prefer the choux pastry at Laurent Pattiserie.
Annie Smither's Bistrot & Produce
03.5422.2039
72 Piper St
Kyneton VIC 3444
www.anniesmithers.com.au/
Reviews:
- Annie Smithers Bistrot, By Necia Wilden, The Age Epicure, September 27, 2005 Score: 15.5/20
- Annie Smithers Bistrot The Age Good Food Guide 2009 - 1 Chefs Hat
- Annie Smithers Bistrot, Kyneton - The Breakfast Blog, Saturday, May 13, 2006 chicken livers, bacon and spinach on toast. One of several tempting dishes on offer at Annie Smithers Bistrot. I love the smell of offal in the morning. 16/20 "mmm... liver"
- Annie Smithers Bistrot - Mietta's good gutsy French based dishes
- Annie Smithers’ Bistrot - Gourmet Traveller Annie Smithers, another Stephanie Alexander alum, is consolidating her empire, a shop and bistro showcasing Central Victorian produce. Assured cooking means primary flavours shine: succulent, flaky trout almondine tastes river-fresh; sweet scallops cooked just-so are plated with discs of smoky chorizo; sweet-salty tomato Tatin is the pick of the entrées. There’s usually offal on offer, perhaps creamy brains wrapped in prosciutto, and veal schnitzel, topped with a fried egg and anchovies, is pub-simple (and sized) but restaurant-finessed. Strawberry vacherin elevates berries and cream to a fitting conclusion to the meal: simple, comforting, classy.
Food Photos:
- Cheese Puffs with tomato and chilli dipping sauce AUD7.50 - insides
- Duck Neck Sausage stuffed with pork mince and pistachios with babybeets, green leaves and orange AUD18.50
- Quails petit-duc - par boned and grilled, served on pommes anna, with grilled mushrooms and madeira sauce AUD30
- Duck fillet with orange marmalade glaze, pan-fried potatoes AUD22.50
- Profiteroles filled with vanilla ice cream and drizzled with warm dark chocolate sauce AUD14.50
- Long Black AUD3
- Mariage Freres Tea AUD4.50
Decor Photos:
- Specials Board
- Long Dining Table
- Object d'Art
- Business Card
- back
- Produce Store
- A message from Stephanie
- Gumboots - Stephanie Alexander Kitchen Garden Foundation fundraiser AUD40
Back - Business Card - Annie Smithers Bistrot
Image by avlxyz
We started with the cheese puffs, and it was like biting into little puffs of air. It was so light that spearing it with a fork was too hard, and we had to resort to fingers. We suspect that it is a basic souffle mix dollopped into hot oil and fried to a light and airy puff. Amazing.
Once I saw that the cheese puffs were a manageable size, I immediately added the duck neck sausage to our order. Not long after, 4 small discs of minced pork appeared. I love a good sausage and this didn't disappoint. It was served with segments of orange that provided a nice foil. There were also a few boiled baby beets hidden under the leaves and it seemed a bit too tender compared to the nice big flavoursome beets we were used to.
Julia was very impressed with the duck fillets, and she remarked several times how tasty the flesh was. I prefered the smoky grilled quail, but it was true, the quail meat was tender and juicy like the duck, but didn't have the richness of flavour of the duck. The pommes anna under the quail went amazingly well with the madeira sauce. The crispy bits of potato on the edges were also very good. The French beans were tender and so full of Spring sweetness.
We ended our meal with a good coffee and tea, and the profiteroles to share. We both loved the chocolate sauce, but we prefer the choux pastry at Laurent Pattiserie.
Annie Smither's Bistrot & Produce
03.5422.2039
72 Piper St
Kyneton VIC 3444
www.anniesmithers.com.au/
Reviews:
- Annie Smithers Bistrot, By Necia Wilden, The Age Epicure, September 27, 2005 Score: 15.5/20
- Annie Smithers Bistrot The Age Good Food Guide 2009 - 1 Chefs Hat
- Annie Smithers Bistrot, Kyneton - The Breakfast Blog, Saturday, May 13, 2006 chicken livers, bacon and spinach on toast. One of several tempting dishes on offer at Annie Smithers Bistrot. I love the smell of offal in the morning. 16/20 "mmm... liver"
- Annie Smithers Bistrot - Mietta's good gutsy French based dishes
- Annie Smithers’ Bistrot - Gourmet Traveller Annie Smithers, another Stephanie Alexander alum, is consolidating her empire, a shop and bistro showcasing Central Victorian produce. Assured cooking means primary flavours shine: succulent, flaky trout almondine tastes river-fresh; sweet scallops cooked just-so are plated with discs of smoky chorizo; sweet-salty tomato Tatin is the pick of the entrées. There’s usually offal on offer, perhaps creamy brains wrapped in prosciutto, and veal schnitzel, topped with a fried egg and anchovies, is pub-simple (and sized) but restaurant-finessed. Strawberry vacherin elevates berries and cream to a fitting conclusion to the meal: simple, comforting, classy.
Food Photos:
- Cheese Puffs with tomato and chilli dipping sauce AUD7.50 - insides
- Duck Neck Sausage stuffed with pork mince and pistachios with babybeets, green leaves and orange AUD18.50
- Quails petit-duc - par boned and grilled, served on pommes anna, with grilled mushrooms and madeira sauce AUD30
- Duck fillet with orange marmalade glaze, pan-fried potatoes AUD22.50
- Profiteroles filled with vanilla ice cream and drizzled with warm dark chocolate sauce AUD14.50
- Long Black AUD3
- Mariage Freres Tea AUD4.50
Decor Photos:
- Specials Board
- Long Dining Table
- Object d'Art
- Business Card
- back
- Produce Store
- A message from Stephanie
- Gumboots - Stephanie Alexander Kitchen Garden Foundation fundraiser AUD40
