That's a difficult subject... how do one get the 'soul' of a piece of meat, how should it look like, 'averagely speaking'? You have done a great job on this one... (on the other one too, the flag is a nice touch for a flawless, impeccable sketch :)
That's a difficult subject... how do one get the 'soul' of a piece of meat, how should it look like, 'averagely speaking'? You have done a great job on this one... (on the other one too, the flag is a nice touch for a flawless, impeccable sketch :)
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