Emphasisrefers to the focal point of a work of art, where the viewer's eye tends to go. In this picture, the emphasis would be the boy's hands.

Balanceis a sense of visual weight or stability. This picture is an example ofsymmetrical balancebecause the elements are the same on both sides. Theemphasispictureis not exactly the same on both sides, yet it is still balanced, so it would be referred to asasymmetrical balance.

Radial Balancerefers to the balancing of visual elements around a central point.Harmonyrefers to the use of similar elements throughout a work of art to create an uncomplicated look.Varietyrefers to the differences that can be shown in a work of art. Thecollageabove shows avarietyof color even though it uses similar geometric shapes. Acollageis a picture that is made by cutting and pasting paper onto another sheet of paper.Movementadds excitment to a picture by showing action. The waterfall in the picture above, not only shows action but directs the viewers eye across the page.Rhythmis a type of movement used in creating art. The picture above portrays rhythm by repeating similas shapes and hues of color.Proportionrefers to the relationship of the size of certain objects. It if weren't for the person standing in the picture above it would be hard to tell the exact size of the big trunk ball in the picture.Patternis the repetition of lines, shapes, colors or forms in a work of art. The drawing above is a pattern of lines and colors.

Kimchi Fries with Gochujang MayoIngredients1 (16 ounce) bag frozen French fries (we used Cascadian Farm crinkle cut fries)1/4 cup mayonnaise1 tablespoon gochujang Korean chile paste1/2 cup kimchi, well drained and finely chopped2 green onions, slicedDirectionsBake the French fries according to package directions. (If you prefer really crispy fries, bake for a few extra minutes.)

While the fries are baking, make the gochujang sauce by stirring together the mayonnaise and gochujang chile paste. Once the fries are hot and crispy, theyre ready to load with toppings. Place the fries in individual serving containers and top with a drizzle of gochujang mayo, a spoonful of kimchi and a sprinkling of green onions. Grab a fork and dig in.Prep Time: 15 Minutes | Total Time: 35 Minutes | Servings: 4

Skinny texas cheese fries

2 medium potatoes (2/3 lb total), russet or yukon gold, washed and dried (skin on) 2 tsp olive oil 1 tsp smoked paprika 1/4 tsp chili powder 1/4 tsp onion powder 1/4 tsp garlic powder 1/8 tsp cumin coarse salt and fresh cracked pepper 1 slice center cut bacon, cooked &; finely chopped 1/3 cup sharp shredded cheddar cheese 2 tbsp diced scallions 1 tbsp sliced pickled jalapeno (jarred on canned)

Directions:

Preheat the oven to 400. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.

Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt and pepper). Toss to coat.Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness this may require more or less time). Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for about 2 minutes, or until the cheese melts. Serve with low fat buttermilk ranch dressing and serve.

BAKED CHILI CHEESE FRIES WITH BACON AND RANCH

Ingredients

2 Tablespoons cornstarch2 teaspoons chili powder1 teaspoon chipotle chili powder1/2 teaspoon paprika1/4 teaspoon cuminpinch salt1 pound bag fingerling potatoes (or 2 medium russet potatoes)2 Tablespoons olive oil1 teaspoon Worcestershire sauce1 Tablespoon grill seasoning3/4 cup shredded cheddar cheese2 Tablespoons chopped chives6 slices bacon, cooked and crumbledhomemade ranch dressingInstructions

Mix together cornstarch, chili powders, paprika, cumin, and a pinch of salt. You can add red pepper flakes and a pinch of cayenne if you want, but I didnt want to make these too spicy in case the kids wanted to try them.I did not have any regular potatoes, only fingerlings, so I gave them a half peel, and cut them into wedges. Add them to a large bowl, toss the potatoes with olive oil, Worcestershire sauce, and grill seasoning.Sprinkle the cornstarch mixture over the potatoes.Toss until the potatoes are completely coated. Line a baking sheet with parchment paper, and spray with cooking spray. Put the oven rack in the center of the oven, and preheat to 425 degrees. Arrange the potatoes on the baking sheet in a single layer. Bake for 30 to 40 minutes. Give them a toss a few times during the cooking time.I transfered my potatoes to a cast iron skillet, but you can keep the fries on the baking sheet if you want.Cover the fries with cheese.And bacon.Put back in the oven until the cheese is melted. Sprinkle with chopped chives.Send it over the top with a generous dollop of homemade ranch dressing.