Please Subscribe

How to Photography

Step up step up!
Have YOU ever wanted to take pictures of things but just didn’t know where to START?
ALLOW ME!

For the next couple of weeks watch this playlist: http://www.youtube.com/playlist?list=PLStygM4i5VdDzVFqNwO_J1CjDaJcKIPRn
And subscribe for ensured delivery of subsequent installments!

Florence: Gross

Seriously, this one is gross. 

If you’re a veganitarian please go read one of the other absurdly long photo posts we have available.

G+

I’m on Google+ now.

Me: [G+]

STCroiss: [G+]

Do with that what you will.

—Jacob

Blue Blazer

How To Leave A Comment

STEP 1: Go to STCroiss.blogspot.com. If you’re reading this, you’re probably already there. This is the FRONT PAGE, it has a long list of all the posts.

STEP 2: Click on either;

     A. The Title of the post you want to comment on;

Or

     B. Scroll to the bottom of the post you want to comment on and click [0] Comments [0] Rections {May or may not say 0, depending on whether or not there are any comments or reactions}

This will bring you to the POST PAGE, {every post has one} It’s just like the FRONT PAGE but with only one post on it.

The one you want to comment on.

SCOLL DOWN.


STEP 3: See this bit? It is the COMMENT AREA.

Now, you have a choice. EITHER:

     A. Login Now
or
     B. Login Afterwards

You’ll need to login at some point, as if you don’t your name won’t show up.
For the purposes of demonstration let’s LOGIN NOW.
There’s a login button in the upper righthand corner of the COMMENT AREA, press that.

A thingy will pop up; the LOGIN THINGY

 This is the default option, and it’s an OKAY option but not really the best one, as it won’t remember you and you’ll have to type in your name every time.
I would only use this option if you already have a disqus profile to feed it.

Along the left side are OTHER options,

• Google
• Twitter
• Facebook
• Yahoo
• OpenID

I would suggest THESE options, as there is no typing if you’re already logged into any of those things.

For the purposes of demonstration, let’s choose Google.
{The Process is the same for any of the other options.}

STEP 4:

Select “Sign in with Google” A popup will…pop up. THIS IS OKAY.

Press the “Allow” button.

Now, after you do this, you should never have to login again, the computer should remember you.

STEP 5:

Remember the COMMENT AREA?

As per the prompt type in your comment.

Then, in the bottom lefthand corner of the COMMENT AREA Press the POST AS [YOUR NAME HERE] button.

STEP 6: 


Wait for me to approve the comment you just wrote. This may take a whole day, it may take no time at all. 


STEP 7: 

  

Business Card

STC Logo Colours

New URL

Attention!  This is important. 

 The Blog has changed its url to http://stcroiss.blogspot.com/

This should show up in your RSS feeds, but I'll leave a burner blog at the old address for those lost souls. 

-=Best Regards=-

-=-=-=-=-=-

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-

Sir Jacob D. Fredrickson Esq.

-=-=-=-=-=-=-=-=-=-

Chief Executive Officer of Early Bird Industries, Inc.

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-

 -=-

Twitter is like a Telegram

Have you ever noticed that Twitter is like a telegram?

In The Twitter you may only type up to 140 characters, and in a telegram your words are limited by the amount of money in your pocket.  I Have now made a twitter, and you can follow me @ http://twitter.com/STCroiss

See on the interwebs!

-=Best Regards=-

•

Sir Jacob D. Fredrickson Esq.

Chief Executive Officer of Early Bird Industries, Inc.

Happy ThanksGiving!

Well, It's A bit early, but the christmas movies are already out, so why not a Thanksgiving Theme? Well, Not really a Theme, more a new header. And Of Course Some Sidebar art.

Happy {early} Thanksgiving!

-=Best Regards=-

•

Sir Jacob D. Fredrickson Esq.

Chief Executive Officer of Early Bird Industries, Inc.

Promotion!

Do you have a Weblog/Website/Internet area where you have just too much space?

Well then come on down! you too can be the proud owner of a Savethecroissants.com sidebar ad! you have my permission to use These ads or the one above as artwork along the side of your Weblog/Website/Internet area as long as they link back here. Or here. I would personally perfer they linked to savethecroissants.com, but either one is fine. And the best part is, you don't even have to pay me any money! Of, course, you wouldn't get any money either, but that's not the point. The point is I try to make interesting and fun ads that work just as well as artwork as they do Advertisments.

And on that note I bid you

Good Day, and Best Regards.

Sir Jacob D. Fredrickson Esq.

Chief Executive Officer of SavetheCroissants.com,

Quite the High Ranking Official of Early Bird Productions, Inc.

the french are stealing my idea!

the french have decided to save the croissants, for real! well, they are saving the pastry as part of the national heritage, but, well, i'm at a loss as to what to say. here is the new york times article on the subject. i am amazed, this might be the big break this blog needs! then again, it might not, but these people did not coin this! i did, ages ago! perhaps i should sue them. Darn you new york times! then again Thank you new york times! of course the french are talking about an actual pastry, while my idea deals mostly with the concept of croissants in actuality being little animals that have been hunted to extinction in the wild of the french country side, so they may not be stealing the idea, but the phrase is all mine! mine i tell you!


That is all for today,
Best Regards,
-Sir.

save a croisant, have a banana

i`ve made a comic starring super guy, and Pierre the croissant hunter!
-jake

new slogan

yes thats right, i`ve thought up a new slogan, and even made a poster to go along with it!
-jake
EDIT- the poster didnt work last time but here it is now!
-jake

save the croissants!

do you know where your croissants come from? i found this today, i think its a worthy charity, The Society For The Prevention Of Cruelty To Croissants, if you want to donate, the link is Here, donate today! for years the french have been fooling us! with their “recipes” have you actually ever seen a croissant being made? and if so are you sure that the thing you saw being put in the oven is what the chef takes out? just saying...
-jake