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... when I'll be staying in a house on the same stretch of beach and looking forward to some more glorious sunrises. (East coast of Florida)
This camera is great for some lomo street photography and candid stuff. It's so small people pretty much ignore it (Although mine is the bright red coloured one) and being a waist level viewfider camera helps it to be easily ignored too.
Focusing is pretty good too, infinity focus seems to be about 3m away, so it's pretty much a set and forget kind of camera. Apart from close up shots, only small adjustments are needed from infinity focus to most street scenes.
First test roll in my new Recesky DIY 35mm TLR
Recesky 35mm TLR
Agfa Vista Plus 200 (£1/24exp roll from Poundland for anyone looking for cheap film)
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Blogged Here: swede-heart.blogspot.com/2012/01/pencil-roll-holders.html
Owned by: Allied Waste Services
Chassis: Sterling Acterra
Truck number: 3433
Type of truck: Roll-Off
Notes: A neat find in Taunton.
Blue Angels executing the "Diamond Roll" maneuver by roll 360 degrees in delta formation at approximately 4000’ AGL (Above Ground Level).
藍天使機隊操演「鑽石編隊翻滾」全體戰機在離地面約1,200公尺的高度，以鑽石編隊的方式做整體360度翻滾。若無膽大心細的飛行技巧，就要面對機毀人亡的下場。
steaming hot straight out of the oven...................
Rolled Roast Lamb
1.5kg leg of lamb, boned
40g butter
2 tablespoons honey
2 cups fresh breadcrumbs
1 egg, lightly beaten
1 teaspoon crushed garlic
1 1/2 teaspoons dried rosemary
Preheat oven to 200°C. Use a sharp knife to butterfly lamb leg to open out flat.
Step 2
Melt butter and honey in a saucepan over low heat until well combined. Place breadcrumbs into a bowl. Add egg, garlic, 1 teaspoon of rosemary, half the butter mixture, and salt and pepper to breadcrumbs. Mix well with clean hands.
Step 3
Arrange stuffing down centre of lamb leg. Roll up. Tie tightly with string to secure. Brush lamb with remaining butter mixture. Sprinkle with remaining rosemary.
Step 4
Place lamb into a large, greased roasting pan. Roast for 10 minutes. Reduce oven temperature to 160°C. Roast for a further 45 minutes for medium (see hint). Remove to a board. Cover with foil. Stand for 10 minutes. Slice and serve.
7DOS - "7 Days of Shooting" "Week #23 - Food-Recipes" "Macro Monday"
What's got more nerd street cred than a Dungeons & Dragons t-shirt? How 'bout a D&D t-shirt designed by Wil Wheaton and worn to an actual D&D game? That takes some sort of cake, doesn't it?
TABLE A4: RANDOM CAKE (2d6)
2-3 - White
4-5 - Yellow
6-7 - Chocolate
8 - German Chocolate
9 - Red Velvet
10 - Devil's Food
11 - Angel Food
12 - Roll on Table A5: Random Pie
A Wil Wheaton "Roots" t-shirt from J!nx. Photo taken by Rob at last night's D&D game.
Num num...This is the PERFECT recipe. They taste just like the Pillsbury rolls...maybe even better!
I love when I find a "perfect" recipe and can stop trying all the bad ones
Dough
2 (1/4-ounce) packages dry yeast
1/2 cup warm water
4 eggs
1/2 cup sugar
2 teaspoons salt
5 cups all-purpose flour
1/2 cup butter, melted
Filling:
2 tablespoons all-purpose flour
1 stick butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup chopped pecans
1/2 cup raisins
Glaze:
1 1/2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Directions
Spray a large mixing bowl with nonstick spray.
Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes.
In a large measuring cup beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Add dough to greased bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour.
Filling:
On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar, cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 portions. Put in greased pan, pin wheel side down and let rise to double in size (30 min+).
Preheat oven to 400 degrees F. Grease a 9 by 13 by 2-inch pan
Bake for 18-20 minutes until browned evenly. Remove from the oven and allow to cool completely.
Glaze:
Mix in medium size bowl with whisk until smooth.
Drizzle glaze over on top of the cooled rolls.
Decided to drive up to the Antelope Valley California Poppy Reserve, which is about an hour and a half from our house.
Its website said it closed at four -- we left at 3:50pm.
When we got there, it was still open, but the sign at the gate said dogs weren't allowed...and we had the puppy with us.
Oh well, there were plenty of good places to shoot along the side of the road -- places that didn't cost 8 bucks to enter.
If you don't know, Antelope Valley is in Southern California's High Desert -- high meaning 2000 feet or so in elevation, so it was about 20 degrees cooler than our house by the time we got there.
And, more importantly for still photography, It's also ALWAYS windy. One fact I wasn't aware of, poppies roll themselves up for the evening -- evening meaning in our case, 5pm.
So, considering there was a nice stiff breeze, and the shutter speed on this shot was a relatively slow 1/80th of a second, I was happy to see the petal come out amazingly sharp.
So here's to you, "Eschsholtzia californica". Long may your orange goodness grace and brighten the hills and meadows of the Golden State.
Swiss Roll / Jam Roll / Jelly Roll...call it what you will,
my recipe's here cuisinedumonde.com/swiss_roll.html