View allAll Photos Tagged SimpleandEasy
I saw the large flock of snow geese in Terra Nova Park.
How did I pick one for the shot? Everyone of them looks almost the same to me.
It is simple and easy. Because I picked the background first. I chose the red bushes as the background and this one had his/her head up against the red bushes. And here is it.
I have read so many stories of photographers making their pictures by picking the background first. They selected the desired background or scene first and then wait for something to happen in it and then shoot.
Background is actually the subject sometimes.
Right after this shot. The whole flock of snow geese flied away and I left the park.
Happy Sunday!
12-oz Tricolored or garden Rotini pasta cooked drained and cooled
1-2 cucumbers peeled seeded and chopped
1-1/2 cups halved cherry / grape tomatoes
1 large can sliced black Olives drained
1/4 cup diced red onion
1 cup or more Italian or Zesty Italian dressing.
1 cup crumbled feta cheese
Mix together and top with extra feta cheese. Enjoy !
Delicious on those hot summer days !
"Life is simple, it's just not easy" (Anonymous)
...and if we help making it more simple, it should become easier, too :)
'wish pillow' with nightcloud paper scroll in its belly
hidden words
handwoven wool and vintage cotton
...Greeetings frome Lake Annecy (French Lac d'Annecy). It is a lake in Haute-Savoie in France.
It is the second largest lake in France, after lac du Bourget, except for the French part of lac Léman (Lake Geneva). It is known as "Europe's cleanest lake" because of strict environmental regulations introduced in the 1960s. It is a popular tourist destination known for its swimming and water sports.
The lake was formed about 18,000 years ago at the time the large alpine glaciers. It is fed by many small rivers from the surrounding mountains (Ire, Eau morte, Laudon, Bornette and Biolon), and from a powerful underwater source, the Boubioz, which enters at 82 m depth.
AN ESSAY ON ART AND PHOTOGRAPHY ENTITLED
CATTAILS AND POND PLANTS.
THIS PHOTO IS ONE OF A SERIES OF 80s photos shot with Olympus OM 77, one of the best cameras I have owned.
Now shooting digital for several reasons: economy and convenience.
When I first began shooting back in the early 60s, I used a format camera furnished by the USN, did my own developing, etc. However, due to impatience on my part and the desire to shoot a wide and varied subject matter, I switched to a Petri 35 MM and abandoned the world of FStops, shutter speeds, etc. I put it on A and that's where it's been ever since.
Not exactly a purist by any stretch of the imagination, I was still reluctant to switch to digital. "How could a digital pick up all the details?" I asked myself. And then I answered my question with a question: AM I SHOOTING DETAILS OR SUBJECT MATTER? So, what makes a great photo? A lot of details or a wide brush stroke that attracts attention and demands the response: "Man, what a fantastic photo!"
Rarely have I heard admirers of great photos discussing the finer points or the details. Perhaps that old adage about first impressions making lasting impressions has some value that is too frequently overlooked in the world of tech-foto. That photo that overshadows all photos is the photo that says "look at me and look at me now!" The photo above does not have that type of impact; it is, simply, a photo that is calm, has a decent blend of colors and hues and a better than average depth of field blur. I should stick to watercolors; they are simpler. But then, of course, there's the matter of getting the washes just right, the distance so so, the balance and composition just right.
How does one figure out when they are really an artist? It's a public decision, really. And one way to figure out the real artists on Flickr is to check the comments, the followings. There are some really fantastic artists exhibiting and if one is not careful, one who is beginning can be overcome by the talent and success of others. To combat this tricky way of being tricked to quit trying is to trick oneself into believing that one's work is expressive of one's personal view, one's special way of seeing things differently.
Sooner or later, I have found, one's best work is usually identified. Art is not, however, a popularity contest, but time and lenth of exposure does matter. I have browsed numerous galleries and seen some great work with only a few complimentary comments. Reason? The individual has not added enough tags or added tags that are tired and too general. By Robert L. Huffstutter
I felt like baking the other day, but was too lazy to make something complicated. Cream Puffs are one of the simplest things I know how to make and disappear as fast as they are piled onto a plate.
To make Cream Puffs
1 cup water
1 cup flour - all purpose
1/2 cup butter or margerine
pinch of salt
4 eggs
Boil water and butter until the butter melts. Turn off flame. Dump the flour in all at once and mix with a wooden spoon (the mixture seems to stick to a metal one a little) until all of the flour is absorbed and the mixture all sticks together. Add the eggs one at a time beating the mixture until it is somewhat shiny and smooth. Let it cool for about 10 minutes. Perheat Oven to 400 degrees. Grease a large cookie sheet. Drop mixture onto pan in large rounded spoonfuls - You should get 12 to 16 puffs per batch. Bake for 40 minutes and then turn off oven and let them sit inside of the oven for another 10 minutes. While they are baking, make your favorite instant flavored pudding using only 1 3/4 milk instead of 2 cups. I added 3 drops of orange extract and 3 drops of brandy extract to my chocolate pudding to give it a rich flavor. When I use vanilla pudding, I sometimes add some Almond extract - which is also good with chocolate. Put the pudding mix in the fridge to set. With a sharp knife, slice open the tops of the puffs leaving the back attached so it is like a lid. (kinda of like carving the top out of a pumpkin) the puffs should be mostly hollow - if not just pinch out the doughy middle (and pop in your mouth for your reward for baking them) or just press it down. Put a spoon full of pudding in the center, close the lid of the pastry and pile up on a plate. Dust with powdered sugar. You could also melt chocolate and drizzle it over the tops or get fancy and make a glaze. The kids love them and they make a great dessert to bring to a potluck.
Young lady has a method for communicating that is not only simple and easy, but one that leaves no edge for misunderstanding. This classic photo was captured in the mid 80s when the Royals won the World Series. The subject of her message? Fans wearing Cardinal T-Shirts who provoked the exchange of sign language.