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Friday, July 18, 2014

Ellison Owl

baby great horned owl

Thursday, July 17, 2014

Road Food


yet another one of those stupid lists (sandwiches from each of the 50 states), but some of the sandwiches on it look good. wyoming = buffalo reuben. alabama, alaska, arizona all look good, and some of the midwest looks interesting nebraska, oklahoma, south dakota.

Tuesday, July 15, 2014

Nice Timelapse

Western Timescapes by John Shellington Full size. The Arches and Bryce ones are pretty epic. The one of Horseshoe Bend on the Colorado took my breath away. music is meh, turn the volume down...

Nikon PB-4 Bellows

Got it on ebay. I really want the 85mm PC, but this is a starting point to make sure I like the movements. Basically these allow you to tilt the lens up/down or swing it left/right, or shift it up/down/left/right. What these movements do is change the focus plane, so you can either get alot more or alot less in focus. It works cause the lens itself is larger than a normal 35mm lens and you only access part of the glass. Anyway, some images:
 the standard thing to do is shoot it normal, then tilted down and up to show differences, so here's the standard comparison...


 Tilted right, neutral, then tilted left. One thing about the PB-4 is it doesn't have a scale on it so you can't tell how far you're tilting/swinging. In this case it seems like I swung it more than in the first set cause the band of focus is really narrow in the 3rd image.


 some nice one off shots

 Tilted up, tilted down, neutral


nice one off again
D600 with PB-4 tilted down with Bellows 105mm. The bellows are largely compressed and the focusing rail is behind the camera/lens

Thursday, July 3, 2014

Thai Cabbage Salad

 really really damn good. recipe here (she has an interesting, NW, mostly gardening blog). we used leftover BBQ chicken instead of beef, whatevs...

Monday, June 23, 2014

Sara's plot

 big ol' Tropeana Lunga onions from Baker Creek, potato in the front corner, 2 tomatoes
 let's see, kale, cosmos, asparagus, the bed from the previous photo
 cosmo, kale, volunteer tomato
 asparagus
strawberries, poppies in front bed, bush poppy + not sure in clay pots

New Nikkor Macro lens




donut peaches
purple peruvian pepper

morning dew
cosmo

Thursday, June 19, 2014

Scenes from the VIPER lab 19 June 2014









Baked Falafel V2

Made them with fresh favas this time. Last time was soaked dried chickpeas. Future will be soaked dried favas, it's how they do it in Egypt. Anyway, kept them pretty simple, fresh favas, garlic, coriander, a little oil, salt/pepper, whole wheat flour; ground up in fodd processor, baked about 15 min. Served with roasted butternut and tahini sauce. It's been cool and foggy here so felt good to have the oven on.



almost nice presentation

Tapioca Pudding Ice Cream

 Photo is uninteresting, what's new. Flavor is freaking fantastic. Started with the tapioca pudding recipe from Mollie Katzen's Vegetable Heaven, but replaced the can of evap milk with a can of sweetened condensed milk. WAY to sweet to eat as pudding, which was my initial plan. So decided to freeze it, figuring all that extra sugar would be perfect for ice cream texture. Yup. This stuff is dangerous. Solid addition to the sorbet chronicles.

Tapioca Pudding Ice Cream
1/3 c small tapioca pearls
2.5 c water
14 oz can sweetened condensed milk
splash of coconut milk
salt
2 bananas
3 egg whites
vanilla
rum

cook tapioca in boiling water, about 15 min. stir in milk, coconut milk (i had the dregs of a can laying around), salt, cook a little more till thick. cool. taste. if you have a major sweet tooth you might be able to eat it as-is. we had some frozen bananas so i added them here to the cool the mixture more quickly. stir in vanilla and booze (this helps more with maintaining a soft texture). Beat up egg whites and fold in; the final texture improver. Freezer. Stir it a couple of times to break up ice crystals, but it won't freeze that hard. Takes 3-4 hours to freeze.


Thursday, June 5, 2014

Cold Miso Soup

Photo is AWFUL - the white balance couldn't handle it, unfortunately, cause the broth was gorgeous. Broth was beets, red potatoes, carrots, garlic, beet greens, collards, shiitake, porcini, hijiki cooked in water, veggie stock, and a little soy sauce. We've been eating it just like a normal miso soup where you dissolve miso in a little broth before you add a bowlful of soup, except we've done it as a cold soup. Super good. 

Garden, 5 June 2014

Nikon D600, Nikkor 75-300mm AF
 red tropeana (I think) onion, coastal poppy background
 red russian kale
 collards starting to go to seed, poppies again
grrrrr

walnut
fuyu persimmon
swiss chard

fig
nasturtiums at Gary's