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I had just promised myself that I wouldn't post any more shots from the archives for a while, but today clearly needs more of this.
An apple a day, coffee cup style.
Strobist: D7000, 28-300 at 65mm, ISO 100, f/16, 1/125s, SB600 camera right up 45 into 60" white parabolic umbrella, SB600 camera left up 45 shoot through umbrella, fired with CLS from camera; post in Apple Aperture3, Topaz Denoise and Adjust.
VGT_Cup 03.04.2016
copyright by Foto Fischer, Herrengasse 7 ( Altstadtpassage ), 8010 Graz, Tel.: 0043/ 316/ 82 53 22, Fax DW4,
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Cups that we have been slowly adding to our etsy shop for the month of February - This one has a zipper on it!
Thanks, Print Gocco :)
One cup of coffee for school-misstress Esmi. Hold your cup straight dear; I don't want to spill any coffee and mess up your beautiful dress.
INGREDIENTS
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 can (10 oz) diced tomatoes with green chiles, undrained
1 package (8 oz) cream cheese, softened
1 cup sour cream
1/2 teaspoon taco seasoning mix (from 1-oz package)
40 to 45 nacho cheese-flavored tortilla chips
2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican cheese blend (4 oz)
DIRECTIONS
1. Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
2. Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.
3. Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup.
4. Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.
5. To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.
This one tiny patch of brilliant orange Cup Fungus (macro image) was growing on mosses on the forest floor at Maclean Pond, when I drove out there on Frday to see what kinds of things I could find. Not a whole lot going on yet, but I was happy to see a little Wilson's Warbler, with its black cap, flitting from tree to tree. I'm not sure what the dark purple/brown growth is, over on the left hand side.
Just your regular cliche picture of a cup of coffee. I got bored in my hotel room when I was away at Telford and decided to try my hand at taking photos of hot beverages. It smelled SO good. I don't drink coffee normally but I LOVE the smell.
I thought I'd use one of my daughters cup cakes to try out a 35mm macro lens kindly loaned to me by Peter Rowley.
Taking a picture with the Illinois Lottery Cup.
The team that earns the most wins during the Chicago Wolves and the Rockford IceHogs 12 meetings this season will be presented with the Illinois Lottery Cup.
When I get a lot of one certain piece in just one color, I tend to keep them separate in Pick A Brick cups. Often these parts come from PAB, of course. ;)
This shot was taken after I unpacked them all after the move. Only had two spills! :)
Today The Chicago Blackhawks gave the fans a chance of a lifetime to take a picture with The Stanley Cup. I stood in line for 4 hours & the thrill of standing next to The Stanley Cup only lasted 40 seconds but it was worth the wait. Alright Blackhawks, let's do it again next year.
VGT_Cup 03.04.2016
copyright by Foto Fischer, Herrengasse 7 ( Altstadtpassage ), 8010 Graz, Tel.: 0043/ 316/ 82 53 22, Fax DW4,
e-mail :