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This photo took me back to my photography class where I would go out shooting with some of my class mates we always used to come back with the same or similar photos, it taught me to think outside the box see what everyone else is shooting and think about how I can make it different, can i see the photo they are shooting and find a different take a different approach can I make it better? This is the reason I couldn't resist taking this photo of all the students photographing the same model on the same ledge in the same position doing the same pose.
The Birth of Venus! Pretty Bikini Beach Model Goddesses! Beautiful Golden Ratio Composition Photography Surf Goddesses! Athletic Action Portraits of Swimsuit Bikini Models! Athena, Artemis, Helen, and Aphrodite! Athletic Fitness Models! dx4/dt=ic
My physics equation dx4/dt=ic graces the swimsuits and bikinis, while the golden gun is designed in proportion with the golden ratio, and the photos are oft cropped in divine proportions!
Beautiful Golden Ratio Composition Photography Surf Goddesses! dx4/dt=ic Athletic Action Portraits of Swimsuit Bikini Models! Athena, Artemis, Helen, and Aphrodite! Athletic Fitness Models!
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Portrait, Swimsuit, Lingerie, Boudoir, Fine Art, & Fashion Photography Exalting the Venus Goddess Archetype: How to Shoot Epic ...
Epic! Beautiful Surf Fine Art Portrait Swimsuit Bikini Models!
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Golden Ratio Compositions & Secret Sacred Geometry for Photography, Fine Art, & Landscape Photographers: How to Exalt Art with Leonardo da Vinci's, Michelangelo's!
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Enjoy my physics books graces with my fine art photography! Light Time Dimension Theory: The Foundational Physics Unifying Einstein's Relativity and Quantum Mechanics: A Simple, Illustrated Introduction to the Physical
Beautiful Surf Goddesses! Athletic Action Portraits of Swimsuit Bikini Models! Athena, Artemis, Helen, and Aphrodite!
I never sweat details about composition. I never over think the rule of thirds or any other bit of stuff about what makes a photo "good". I shoot because it feels right to me.
Sacher cake
180 years is the Sachertorte old. It belongs so inextricably to Vienna as St. Stephen's Cathedral and the Vienna Boys' Choir. The chocolate cake with apricot jam and chocolate icing is probably the most famous cake in the world and in Austria a national institution. The secret of its pleasant taste lies in the simplicity of its composition and the perfect proportions of its ingredients. The original recipe by the Hotel Sacher is kept like a state secret. Currently, every year are produced around 300,000 original Sacher cakes by the Hotel Sacher. And because this is partly performed by hand, for this 21 pastry chefs and 25 packers are required. According to Adam Riese, representing about 40 pies per day and confectioner. The consumption of apricot jam alone lies by 70 tons per year.
The history of the Sacher Torte began in 1832 when Prince Metternich for the wedding of a friend of his, a painter, ordered his court kitchen to create a special dessert for his celebrity guests. "But that he did not bring shame on me, tonight!" the prince is supposed to have said to his head cook. Because this one but became ill (some sources say that he had shirked his responsibility), the last person in charge remained the 16-year-old pastry apprentice Franz Sacher (1816-1907).
So Franz Sacher invented the forerunner of future Sachertorte. Both the prince and his guests were wowed by the result. As trained cook, Franz Sacher after a few years of professional experience made himself independent and worked for the time being in Bratislava and then for a time on Danube ships between Vienna and Budapest. In 1848, he returned to Vienna and opened here a deli. Soon the chocolate cake of Franz Sacher became a bestseller.
Really famous became the Sachertorte only by Sacher's son Eduard Sacher (1843-1892) who during his training at the kuk Court Sugar Bakery Demel completed the indivual preparation of the pie in the form as we known it today. The Sachertorte was initially offered as an Original Sacher-Torte at Demel and later also in the by Eduard Sacher in the year 1876 founded Hotel. Decisive for the success of the hotel was Anna Sacher (1859-1930), the widow of Eduard Sacher, an energetic woman who not only smoked cigars but also knew how to inspire Vienna's "High Society" for herself and her hotel.
After the death of Anna Sacher and the bankruptcy of the hotel in 1934, the latter was sold and Eduard's son bearer of the same forename remained only the recipe of the Original Sacher-Torte, which he transferred to the Patisserie Demel.
Sachertorte
1938 saw the first disagreement with the new owners of the hotel who introduced the street sale of Sacher-Torte and had registered the designation of "Original Sacher-Torte" as a trademark. Thereupon, flared up between the pastry shop Demel and the Hotel Sacher a dispute over the right to the name.
In the decades ongoing lawsuits, also the authenticity of the individual preparation was a central point, namely the question whether the mandatory layer of apricot jam only should be spread under the chocolate icing (standpoint of Patisserie Demel) or if there had to be a second one in the middle of the cake (point of view of Hotel Sacher), and whether margarine should be mixed.
The famous journalist and writer Friedrich Torberg, who was a regular guest both in Demel as well at the Hotel Sacher, testified in court that the Sachertorte during the lifetime of Anna Sacher certainly not had a jam layer in the middle.
The legal wrangling extended through all instances. In 1963, finally, an agreement was reached out of court, as the Supreme Court Solomon-like differentiated between "real" and "original-cake": The Sacher Torte of Hotel Sacher from then on is allowed to display a round seal with the label "Original Sacher-Torte" while Demel a triangular seal "Eduard-Sacher-Torte" shows. Both Sacher cakes differ mainly by their jam layers. The Hotel Sacher-variant has two jam layers below the chocolate coating and in the center of the pie while the Demel version has only a jam layer below the chocolate coating.
Preparation
But Viennese people can be very rebellious when the authority wants to dictate them something. They have taken sides and vote with their feet by going to "Demel". Their Sacher-Torte is already referred to as the "real Sacher-Torte" in the vernacular.
The individual preparation of the "Original Sacher-Torte" is held by Hotel Sacher strictly under wraps. All the hotel's pastry chefs have signed that they do not pass on the recipe and are also not entitled to use it further on if they were to leave the company once. They assume liability. The products which are used to prepare the cake are created exclusively for the Hotel Sacher. The secret of the Sachertorte is not so much stuck in the ingredients but in the chocolate glaze, consisting of three special types of chocolate which are produced by various manufacturers especially for the Hotel Sacher, the exact mixing ratio being known only by Sacher-confectioners.
The fact that this recipe for success has found imitators, was to be expected. Everywhere in the world, is a chocolate cake that has been coated with one or more layers of apricot jam and covered with chocolate, called "Sachertorte". In Austria, but the lawmakers are more accurate. The term "Original Sacher-Torte" is a registered trademark that may be used exclusively by the Vienna Hotel Sacher. The term "Sachertorte" alone, but has now become a generic term which may be used for products which are produced according to the laid down in the Austrian Food Codex specifications.
Trying to only work on getting this composition right on what was already a picture perfect scene. Taken at Berrington Hall Herefordshire
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Compositionally Challenged week 30 is Landscape with Foreground Interest. For this shot, I had the camera on the edge of a boat dock, less than a foot above water. From this low POV, the choppy water is the foreground interest.
A stellar cast performs John Clayton's composition "The Child Within Us," written on commission for the 2014 Jazz Port Townsend festival.
John Clayton, bass;
Geoffrey Keezer, piano;
Jeff Hamilton, drums;
Gary Smulyan, baritone sax;
Ken Peplowski, tenor sax;
Jeff Clayton, alto sax;
Wycliffe Gordon, trombone;
Terell Stafford, trumpet;
Ingrid Jensen, trumpet
Opaque white ink on chipboard? Yes please!
These books are the result of the collective brainstorming of Andrea Raijer and Lindsay Arth, two of our fantastic Pinball team members.
The assignment for this fortnight in Studio 26 is triangles in composition. Part of that is analysis of photos we've already taken, or take for the assignment.
The original post for each of these assessments is linked in the comments, with all photos also in the set.
The assignment for this fortnight in Studio 26 is triangles in composition. Part of that is analysis of photos we've already taken, or take for the assignment.
The original post for each of these assessments is linked in the comments, with all photos also in the set.