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Inspired by the project at metku.net/index.html?path=mods/ring-light/index_eng. Both photos combined above were of course taken with identical camera settings. This is version minus one, the proof of concept - hence the taped up battery pack (3 old 17670 lithium ions, reclaimed from a laptop battery, in series) and everything held together with epoxy resin. The centre is an empty 55mm filter ring and backing is a conveniently sized lid from a plastic tub. The two LED rings are from dealextreme.com; I used 120mm and 90mm rings, smaller sizes are also available. I wired them in parallel.
First step is to build the film/plate holder. This is the main frame, without darkslides or end caps. This holder is designed to hold wet-plate callotypes, although it can just as easily hold film or photo paper.
Two sheets of 8x10 paper are inserted in the middle section, squeezed together by two pieces of glass, with either black construction paper (film, photo paper) or ruby lith film (wet plate) between. Darkslides on either side keep the film or paper unexposed until the holder is put into the camera, at which point one is removed in preparation for exposure.
After one exposure, the darkslide is re-inserted, the holder is removed from the camera and flipped around, and the process is repeated for a second exposure.
Built from plans in the book 'Primitive Photography' by Alan Greene.
Bogart Handsome Devil, Airedale Terrier shows how his homemade doggie stew is made from only good, fresh ingredients
See more of Bogart's adventures at his daily dog blog: www.toaireisdivine.com
I skipped breakfast, was so hungry so I just rolled this out. It took no more than 15, ok, maybe 20 minutes. (I used store bought pesto).
Recipe:
One cup flour plus extra for rolling
One egg
Just enough milk (less than 1/4 cup)
Oil to add for boiling
A little salt
Also, you will need a clear, clean counter space and a rolling pin or glass at least 6 inches long for rolling.
Also you will need a pizza cutter.
Start a large pot of water to boiling. Make sure you do this first to ensure it's ready immediately after cutting pasta.
In a medium-sized bowl, add flour and salt , and make a well in the center. Crack in the egg, and add just a little milk. (They say use half an egg shell's worth, but I use a lot more to get dough uniform and then just add more flour as I roll.)
Mix with a fork, starting from the center, adding more milk as needed. Mix to combine so it forms a ball/lump.
Flour your working surface and rub your hands around on it to spread out the flour. Place dough on it and flatten out a little with your floured hands. Rub some flour on your glass (or rolling pin if you have one) and start rolling! Roll in every direction to make a rectangle. You don't have to make it paper-thin, but thin as possible is desirable. Sprinkle and rub more flour to dough as necessary to prevent sticking.
Trim edges a little with a pizza slicer, then "slice" your pasta into strips. I prefer uneven pieces; some thin, some very wide.
Add oil to the boiling water and bring over a few pieces at a time, making sure to put each piece in individually so they don't stick or tangle. Boil just a few minutes, stirring lightly. Drain and drizzle on a little oil. Toss with some pesto in a bowl.
Serves one, or two alongside a vegetable such as broccoli, and a salad.
You can also make this as a noodle soup, cooking the pasta in broth. (Or drain water and add to broth).
Walking down streets of modern cities, with buildings on both sides, I often think about what buildings would look like to pre-historic man. Like walking in a strange canyon, a canyon with rectilinear shapes everywhere. Canyon walls as smooth as the surface of water. Unnatural and overwhelming.
It is strange how we live our lives inside boxes. Let's ride off into the sunset instead.
My homemade wooden crafts-a wishing well, dog house, bridge, unfinished. Made using popsicle sticks, a dremel, and lots of patience!
Since I have been asked several times about that thing, here you can see a picture.
It is basically just two EOS rear lens caps glued together with super glue, but it is very useful when you want to change the lens of your DSLR without anything near you can put your lenses on.
1) Attach this device to your "new" lens.
2) Remove "old" lens from your cam body. Cam and "new" lens in one hand, "old" lens now in the other hand.
3) Attach the "old" lens to the other side of this device.
4) Remove "new" lens from device and attach it to your cam body.
Try it. It works!
Milk, a couple of tablespoons of a good yogurt, and a cooking thermometer is all you need to make delicious #HomemadeYogurt.
Leche, un par de cucharadas de un buen yogurt, y un termómetro de cocina, es todo lo que necesitan para preparar #YogurtenCasa.
Get the recipe in english - bit.ly/EasyYogurt
Obtén la receta en español - bit.ly/YogurtenCasa
Pin it - bit.ly/HomemadeYogurtPIN
Blogged: kitchencounterblog.blogspot.com/2011/12/homemade-vanilla-...
Homemade Vanilla Extract
1/2 cup vodka
1 1/2 madagascar vanilla beans (split open and cut in half to fit in bottles)
Let steep in jars for at least 2 months. Keep in a cool dark place and shake once a week. You can keep adding vodka after you use some of the extract.
I used paper left from the apple butter tops to make butterfly labels and tied them with raffia
4 oz jars from: www.specialtybottle.com/cobaltbluebostonroundglassbottle4...
labels adapted from: www.marthastewart.com/275308/christmas-templates/@center/...
Bender 4x5
Perken Son and Rayment "Optimus" 4x5 Rapid Rectilinear f/8: 3 seconds @ f/16 (?)
homemade gelatin dry plate
Dektol
Quality of exposure and development improving, now having an issue with dust. Need to clean out my holders and build a good drying box. Otherwise pretty happy with the progress.
Musical performance at the Singapore Management University U-Square during the Singapore Night Festival 2013.
Made with homemade modeling chocolates (using Ghirardelli® chocolates and corn syrup), black food coloring, icing, and very tiny cut-outs of soy wrap paper carefully painted with black icing.
prosciutto
zucchini
feta
fresh tomato
The first recorded use of the word "pizza" dates from 997 AD and comes from a Latin text from the town of Gaeta in southern Italy.[12] The origins of the word are uncertain and disputed. The following are seven theories of its derivation:
The Ancient Greek word πικτή (pikte), "fermented pastry", which in Latin became "picta", and Late Latin pitta > pizza. See Greek pitta bread and Apulia and Calabria cuisine "Pitta"
The Ancient Greek word πίσσα (pissa, Attic πίττα, pitta), "pitch" [13][14], or ptea, "bran", (pétítés, "bran bread").[15]
The Latin word “pinsa”, the past participle of the verb “pinsere” which means to pound or to crush and may refer to the flattening out of the dough.
The Latin word “picea” which describes the blackening of bread in the oven or the black ash that gathers at the bottom of the oven.
The Italian word “pizzicare” meaning “to pluck” and refers to pizza being “plucked” quickly from the oven (“Pizzicare” was derived from an older Italian word "pizzo" meaning “point”).[16]
The Aramaic word “pita” (as פיתא) which exists in the Babylonian Talmud, referring to bread in general, tracing the word to a cognate for pine pitch, which forms flat layers that may resemble pita bread.[citation needed]
The Old High German word “bizzo” or “pizzo” meaning “mouthful” (related to the English words “bit” and “bite”) and was brought to Italy in the middle of the 6th century AD by the invading Lombards.[17]. This is the origin favoured by the Oxford English Dictionary though they state that it remains unattested [18].
Recipe, cooking, setting & photo by Irene Morcillo, my new blog address is: www.titairene.com
* Evde yapılan Ghee (sade yağ)
* Ghi Casero
I decided that all of the cameras that I tried to make cyanotype photos with were all too advanced. I would worry about them being left outside all day and they have apertures that get in the way of capturing as much light as possible.
So here is my contraption consisting of cardboard + magnifying glass + duct tape + tracing paper (to act as a viewfinder).
Wonderful DIY Easy Homemade Calzone
Calzones are a great alternative to pizza for the home chef. We love calzones ! They’re easy to eat, and you can fill them with whatever ol’ pizza-friendly ingredients you like. You can serve them with marinara as a dipping sauce or you can pour marinara sauce over the calzones after they’re baked.
Ingredients:
–2 sheets of pie crust prepared or make your own.
–5 tomatoes sliced thin.
– a Tablespoon Herbs (Rosemary,oregano, basil or any Italian herbs)
– Cream cheese, Parmesan, Mozzarella, Romano (or a blended package of fine shredded cheese)
– salt and pepper to taste.
–Blend the herbs and cheeses together
Directions:
1. Roll out one crust…lay slices of tomatoes all over the crust about 2 fingers apart. Place a spoonful of the blended herbs, cream cheese, and other cheeses on top of the tomatoes. Salt and pepper to taste.
2. add another sprinkle of cheese over the top of the tomato. Gently place the top pie crust or pizza crust over the top. Seal all the way around. Take a drinking glass and gently cut out each bump of tomato. Make sure each round Calzone is sealed. Use a little egg well beaten to ensure seal.
3. Give each Calzone a bath of garlic and melted butter then drop gently into hot grease until they brown or float to top…(You could also bake at 375 until brown. Serve with a good marinara sauce.
More details：bestyummyrecipes
boy and i love making pizzas. i asked for a pizza stone for christmas and he got me one, and since then we've made at least 2 pizzas a month.
his son requested a pizza with "everything on it!" but he ended up going to a sleepover and missing out. he really did miss out, because this was the best supreme pizza i've ever had!
yellow peppers, baby bellas, raw onions, thick cut pepperoni, kraft italian cheese blend, and my own homemade sauce. mmm.
In less than twenty minutes of work, I prepared a six-month supply of laundry soap. (This isn't all of it; I'd already poured off three and a half liters before taking the photo.)
Homemade laundry soap is a good deal cheaper than the laundry detergent that is available in stores -- yet it contains much the same ingredients. It is very easy to make, and rewarding to use.
Richard bought a new toy: a Spätzle machine, so that we can enjoy some traditional German/Austrian food. (The machine is made in China, of course.) Had to scratch around for a reasonable recipe to make this, and we got excellent advice from flickr-friends Ilse, Gourmandise, ankegroener, and Rotraud. I made the dough, and Richard did everything else. The noodle-ettes all go into a big pan, in which is melted butter, salt, pepper, mixed dried herbs, and freshly cut chives.