Friday, October 30, 2009
Wednesday, October 28, 2009
Essay #44: So cute it's sick
She looked at him.
He looked at her.
And everyone who saw that look wanted to throw up a little.
And as if they weren't absolutely adorable enough...let's add a puppy!
He looked at her.
And everyone who saw that look wanted to throw up a little.
And as if they weren't absolutely adorable enough...let's add a puppy!
Sunday, October 25, 2009
Essay #43: Fun with filters: Star
Apollo 14 performs at Battle of the Bands in Mineral Point, WI. These guys have talent--check 'em out!
I like playing with filters. My favorite to use at a concert is a four-point star (six-points can be good, too, but it's usually too much). The filter itself looks like a grid carved into the glass. It does bring the exposure down a stop and makes the focus less crisp, but there's no better way to add a little "star power" to an aspiring band.
I like playing with filters. My favorite to use at a concert is a four-point star (six-points can be good, too, but it's usually too much). The filter itself looks like a grid carved into the glass. It does bring the exposure down a stop and makes the focus less crisp, but there's no better way to add a little "star power" to an aspiring band.
Tuesday, October 20, 2009
Essay #42: Golden apples
Mmmmmm.
There's just something about eating an apple right off the tree, its lifeline severed only seconds before enameled dismemberment, juices still flowing. These were cold and crisp, with traces of frost lingering on the leaves.
There's just something about eating an apple right off the tree, its lifeline severed only seconds before enameled dismemberment, juices still flowing. These were cold and crisp, with traces of frost lingering on the leaves.
Monday, October 19, 2009
Essay #41: Fragile tenacity
A cold, frosty October morning isn't the most hospitable environment for new blossoms. That didn't stop these lovely flowers from opening to greet the day. They're a bit beaten down by the chilled wind and an early morning snowfall, but not defeated. I guess it's true: You can never hold back spring.
Sunday, October 18, 2009
Topic: Life, the Universe, and Everything
Between having limited availability and limited internet access, the old topic-a-week format probably isn't going to work well anymore. So I'm changing things up a bit. While I may occasionally have a topic that spans a few posts, most of my "essays" will be one-offs, or what used to be "freestyle," from now on. Or at least until I have better internet access.
Saturday, October 10, 2009
Essay #40: Blue potatoes
Some bizarre kind of fruit? A frostbitten kiwi, perhaps? Nope, these are potatoes. No, not rotten ones; fresh, yummy, starchy spuds.
What makes then blue? Not a dye or anything to be leery of, but an antioxidant also found in blue or purple fruit. I knew that someday I'd find a carb that's good for me!
Friday, October 9, 2009
Essay #39: Emu eggs
OK, so this week was a lot busier than planned. I guess that's what happens when you're a working girl? But I'll try to make it up to you by posting all weekend.
There are a couple of vendors that sell ostrich eggs at the local farmer's market, but this week I came across these beauties: emu eggs. They're a beautiful blue-green; I tried several different white balances and couldn't replicate the color. I did a little research: According to the all-knowing Internet, they cook and taste like chicken eggs...or, actually, a dozen or so large chicken eggs. They take upwards of an hour to hard-boil. That's a lot of egg.
There are a couple of vendors that sell ostrich eggs at the local farmer's market, but this week I came across these beauties: emu eggs. They're a beautiful blue-green; I tried several different white balances and couldn't replicate the color. I did a little research: According to the all-knowing Internet, they cook and taste like chicken eggs...or, actually, a dozen or so large chicken eggs. They take upwards of an hour to hard-boil. That's a lot of egg.
Tuesday, October 6, 2009
Essay #38: Cheese curds
A staple of Wisconsin farmers' markets (and grocery stores), cheese curds are squeaky fresh cheddar cheese, no aging or processing. They're best within 12 hours of their making--as in, they were milk that morning. They typically come in white or yellow (or a mix, as shown above); most people have a preference, but I've never been able to taste a difference. Critics claim they have the texture and sound of chewing on a balloon, and while that may be somewhat accurate, it leaves out their fresh, creamy, salty flavor. Mmmm.
And yes, that is a Holstein-printed tablecloth underneath them.
Sunday, October 4, 2009
Topic: Fun at the Farmer's Market
I love the farmer's market. Where else can you find such an assortment of fresh produce, familiar and exotic? Two words, people: ostrich jerky. This week I'll showcase samples from the fascinating (and sometimes freaky-looking) world of the farmer's market.
Saturday, October 3, 2009
Freestyle: 50 posts!
A milestone today: 50 days of photos!
Another milestone: I start a new (albeit temporary) job on Monday!
What does that mean for this blog?
If you recall, my goal was to post a new photo each day until I started a new job. I'm not going to stop blogging, but I may have to slow down. Every day might become an impossibility, but I'll update the blog a few times a week.
Thanks for reading, dear followers! Stay tuned!
Another milestone: I start a new (albeit temporary) job on Monday!
What does that mean for this blog?
If you recall, my goal was to post a new photo each day until I started a new job. I'm not going to stop blogging, but I may have to slow down. Every day might become an impossibility, but I'll update the blog a few times a week.
Thanks for reading, dear followers! Stay tuned!
Friday, October 2, 2009
Thursday, October 1, 2009
Subscribe to:
Posts (Atom)