View allAll Photos Tagged overprocessed
Bit overprocessed but hey... I was in a "kill it with photoshop" kinda mood :) . I kinda like it all the same.
A panorama of several interesting objects in Orion.
Technical detail:
M42 section: 20 x 30 seconds + 8 x 10 minutes. Stacked using DSS' "Entropy Weighted Average" (AKA "lazy mans HDR").
Flame section: 2 shots on one side of the meridian, followed by a reflip and 6 more shots. Each shot was exposed for 10 minutes.
All done in one night, including setup and pack away under light polluted skies. (Sadly I didn't have time to drive the hour to my favourite dark site).
I'm not happy with how the M42 section came out, I've far overprocessed it. I may even have used exposures that were too long, ten minutes took me to a max ADU value of ~62000 (just ~3k shy of the maximum possible value).
River Exe, Exeter, Devon.
Better make this the last one for now of saturday evening while messing about by the river with fellow flickerite [http://www.flickr.com/photos/91722814@N02/].
Turning my back briefly on the bright lights of the Millers Crossing area and looking down river toward the Exe Bridges complex. With the afterglow of the departed sun lighting the sky behind me, casting it's blue light on the scene before me. It really was this blue, even the thin clouds had taken on the colour. When it looks like this, it almost looks fake or overprocessed, so i have done nothing to this, except a slight sharpening and the obvious resize.
Too much blue???
Dont worry, I think I can find a sunrise to post tomorrow to equalise the balance a little :~)
Over-processed, oily, full of bad-ass chemicals ... nevertheless these chilli chips are so tasty. They are an indulgence I rarely allow myself, but this month's assignment demanded chips!
Entry for Scavenge Challenge February 2013: #18. Chip in with chips: poker, wood, potato, fish & chips. Use any chips except cow chips!
Braving hideous dangers in the sea, whilst on a relaxing Sunday morning visit to the beach. Less unpleasant than the live band who started up just as we were leaving though - they were really, really awful. A jellyfish sting would have been mild by comparison.
Chilling for TRP
Fake Lensbaby for FGR
And overprocessed for Sliders Sunday.
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram, garbanzo or garbanzo bean, as well as the Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.
ETYMOLOGY
The name "chickpea" traces back through the French chiche to cicer, Latin for 'chickpea' (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tongue." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388.
The word garbanzo, from an alteration of Old Spanish arvanço, came first to American English as garvance in the 17th century, being gradually anglicized to calavance, though it came to refer to a variety of other beans (cf. calavance). The current form garbanzo comes directly from modern Spanish, and is commonly used in regions of the United States with a strong Mexican or Spanish influence.
HISTORY
Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Çayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They were found in the late Neolithic (about 3500 BC) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France, Mesolithic layers in a cave at L'Abeurador, Aude, have yielded wild chickpeas carbon dated to 6790±90 BC.
Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 AD) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white, and black varieties. Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine, and helping to treat kidney stones. "White cicers" were thought to be especially strong and helpful.
In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee.
GENOME SEQUENCING
Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. A collaboration of 20 research organizations, led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) identified more than 28,000 genes and several million genetic markers. Scientists expect this work will lead to the development of superior cultivars, among which 77 have already been released to farmers around the world.
The new research will benefit the millions of developing country farmers who grow chickpea as a source of much needed income, as well as for its ability to add nitrogen to the soil in which it grows. Production is growing rapidly across the developing world, especially in West Asia, where it has increased four-fold over the past 30 years. India is by far the world largest producer, but is also the largest importer.
GEOGRAPHIC CULTIVATION
The plant grows to 20–50 cm high and has small, feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet, or pink veins.
Several varieties of chickpea are cultivated throughout the world. Desi chana closely resembles both seeds found on archaeological sites and the wild plant ancestor of domesticated chickpeas, Cicer reticulatum, which only grows in southeast Turkey, where chickpeas are believed to have originated. Desi chana has small, darker seeds and a rough coat. They are grown mostly in Pakistan, India and other parts of the South Asia, as well as in Ethiopia, Mexico, and Iran. Desi means 'country' or 'local' in Hindustani; its other names include kala chana ("black chickpea" in both Hindi and Urdu) or chholaa boot.[citation needed] Desi chana can be black, green or speckled. This variety is hulled and split to make chana dal.
Garbanzo beans or 'kabuli' chana are lighter-coloured, larger, and with a smoother coat, and are mainly grown in the Mediterranean, Southern Europe, Northern Africa, South America, and the South Asia. The name means "from Kabul" in Hindi and Urdu, and this variety was thought to come from Kabul, Afghanistan when it was introduced to India in the 18th century. An uncommon black chickpea, ceci neri, is grown only in Apulia, in southeastern Italy. It is around the same size as garbanzo beans, being both larger and darker than the 'desi' variety.
USES
HUMAN CONSUMPTION
Chickpeas are usually rapidly boiled for 10 minutes and then simmered for a longer period. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be pressure cooked or sous vide cooked at 90 °C.
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or cecina, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and used frequently in South Asian cuisine.
Chickpeas are popular in the Iberian Peninsula. In Portugal, they are one of the main ingredients in rancho, eaten with pasta and meat, including Portuguese sausages, or with rice. They are used in other hot dishes with bacalhau and in soup. In Spain, they are used cold in tapas and salads, as well as in cocido madrileño. In Italy, chickpeas are eaten with pasta or in soup. In southern Italy, chickpea flour is made into a batter for panelle, a sort of crepe. In Egypt, chickpeas are used as a topping for kushari.
Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahina (sesame seed paste), the blend called hummus bi tahina. Chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had become commonplace in American cuisine. By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households.
Some varieties of chickpeas can be popped and eaten like popcorn.
Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in South Asia and in diaspora communities of many other countries served with variety of breads or steamed rice. Popular dishes in Indian cuisine are made with chickpea flour, such as Mirchi Bada and mirapakaya bajji. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a leaf vegetable in salads.
Chickpea flour is used to make "Burmese tofu" which was first known among the Shan people of Burma. In South Asian cuisine the Chickpea flour (Besan) is used as a batter to coat vegetables before deep frying to make Pakoras. The flour is also used as a batter to coat vegetables and meats before frying, or fried alone such as panelle (little bread), a chickpea fritter from Sicily. Chickpea flour is used to make the Mediterranean flatbread socca and called panisse in Provence, southern France. It is made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent. In Tuscany chickpea flour (farina di ceci) is used to make an oven baked pancake: the flour is mixed with water, oil and salt. Chickpea flour known as Kadlehittu in Kannada is used for making sweet dish Mysorepak.
In the Philippines, chickpeas preserved in syrup are eaten as sweets and in desserts such as halo-halo. Sephardic Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys.
Guasanas are a Mexican chickpea recipe in which the beans are cooked in water and salt.
A chickpea-derived liquid (aquafaba) can be used as an egg white replacement to make meringue.
ANIMAL FEED
Chickpeas serve as an energy and protein source as animal feed.
Raw chickpeas have a lower trypsin and chymotrypsin inhibitor content than peas, common beans, and soybeans. This leads to higher nutrition values and fewer digestive problems in nonruminants. Nonruminant diets can be completed with 200 g/kg of raw chickpeas to promote egg production and growth of birds and pigs. Higher amounts can be used when chickpeas are treated with heat.
Experiments have shown that ruminants grow equally well and produce an equal amount and quality of milk when soybean or cereal meals are replaced with chickpeas. Pigs show the same performance, but growing pigs experience a negative effect of raw chickpea feed; extruded chickpeas can increase performance even in growing pigs. In poultry diet experiments with untreated chickpeas, only young broilers (starting period) showed worse performance. Fish performed equally well when their soybean or cereal diet was replaced by extruded chickpeas. Chickpea seeds have also been used in rabbit diets.
Secondary components of legumes — such as lecithin, polyphenols, oligosaccharides, and amylase, protease, trypsin and chymotrypsin inhibitors — can lead to lower nutrient availability, thus to negative effects in growth and health of animals (especially in nonruminants). Ruminants have generally less problems to digest legumes with secondary components, since they can inactivate them in the rumen liquor. Their diets can be supplemented by 300 g/kg or more raw chickpea seeds. However, protein digestibility and energy availability can be improved through treatments, such as germination, dehulling, and heat. Extrusion is a very good heat technique to destroy secondary components in legumes, since the proteins are irreversibly denatured. Overprocessing may decrease the nutritional value; extrusion leads to losses in minerals and vitamins, while dry heating does not change the chemical composition
NUTRITION
Chickpeas are a nutrient-dense food, providing rich content (20% or higher of the Daily Value, DV) of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus. Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10–16% of the DV. Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 0.76, which is higher than many other legumes and cereals.
Compared to reference levels established by the United Nations Food and Agricultural Organization and World Health Organization, proteins in cooked and germinated chickpeas are rich in essential amino acids such as lysine, isoleucine, tryptophan, and total aromatic amino acids.
A 100 g serving of cooked chickpeas provides 164 kilocalories (690 kJ). Cooked chickpeas are 60% water, 27% carbohydrates, 9% protein and 3% fat (table). 75% of lipid content is unsaturated fatty acids for which linoleic acid comprises 43% of total fat.
EFFECTS OF COOKING
Cooking treatments do not lead to variance in total protein and carbohydrate content. Soaking and cooking of dry seeds possibly induces chemical modification of protein-fibre complexes, which leads to an increase in crude fibre content. Thus, cooking can increase protein quality by inactivating or destroying heat-labile antinutritional factors. Cooking also increases protein digestibility, essential amino acid index, and protein efficiency ratio. Although cooking lowers concentrations of amino acids such as tryptophan, lysine, total aromatic, and sulphur-containing amino acids, their contents are still higher than proposed by the FAO/WHO reference. Diffusion of reducing sugars, raffinose, sucrose and others into cooking water reduces or completely removes these components. Cooking also significantly reduces fat and mineral contents. The B vitamins riboflavin, thiamin, niacin, and pyridoxine dissolve into cooking water at differing rates.
GERMINATION
Germination of chickpeas improves protein digestibility, although at a lower level than cooking. Germination degrades proteins to simple peptides, so improves crude protein, nonprotein nitrogen, and crude fiber content. Germination decreases lysine, tryptophan, sulphur and total aromatic amino acids, but most contents are still higher than proposed by the FAO/WHO reference pattern.
Oligosaccharides, such as stachyose and raffinose, are reduced in higher amounts during germination than during cooking. Minerals and B vitamins are retained more effectively during germination than with cooking. Phytic acids are reduced significantly, but trypsin inhibitor, tannin, and saponin reduction is less effective than cooking.
Autoclaving, microwave cooking, boiling
Protein digestibility is improved by all treatments of cooking. Essential amino acids are slightly increased by boiling and microwave cooking when compared to autoclaving and germination. Overall, microwave cooking leads to a significantly lower loss of nutrients compared to autoclaving and boiling.
Finally, all treatments lead to an improved protein digestibility, protein efficiency ratio, and essential amino acid index. Microwave cooking seems to be an effective method to prepare chickpeas because of its improvement of nutritional values and its lower cooking time.
LEAVES
In some parts of the world, young chickpea leaves are consumed as cooked green vegetables. Especially in malnourished populations, it can supplement important dietary nutrients, because regions where chickpeas are consumed have been sometimes found to have populations lacking micronutrients. Chickpea leaves have a significantly higher mineral content than cabbage and spinach.[citation needed] In natural settings, environmental factors and nutrient availability could influence mineral concentrations Nevertheless, consumption of chickpea leaves is recommended for areas where chickpeas are produced as food for humans.
Preliminary research shows that chickpea consumption may lower blood cholesterol.
PRODUCTION
Chickpeas are grown in South Asia, Australia, Mediterranean, western Asia, and in the Palouse region and the Great Plains of the USA.
India is the world leader in chickpea (Bengal gram) production, and produces approximately 10 times as much as the second-largest producer, Australia. Other key producers are Pakistan, Turkey, Myanmar, Ethiopia, and Iran.
Heat and micronutrient cultivation
Agricultural yield for chickpea is often based on genetic and phenotypic variability which has recently been influenced by artificial selection. The uptake of micronutrients such as inorganic phosphorus or nitrogen is vital to the plant development of Cicer arietinum, commonly known as the perennial chickpea. Heat cultivation and micronutrient coupling are two relatively unknown methods that are used to increase the yield and size of the chickpea. Recent research has indicated that a combination of heat treatment along with the two vital micronutrients, phosphorus and nitrogen, are the most critical components to increasing the overall yield of Cicer arietinum.
Perennial chickpeas are a fundamental source of nutrition in animal feed as they are high sources of energy and protein for livestock. Unlike other food crops, the perennial chickpea shows a remarkable capacity to change its nutritional content in response to heat cultivation. Treating the chickpea with a constant heat source increases its protein content almost threefold. Consequently, the impact of heat cultivation not only affects the protein content of the chickpea itself, but the ecosystem that it supports as well. Increasing the height and size of chickpea plants involves using micronutrient fertilization with varying doses of inorganic phosphorus and nitrogen.
The level of phosphorus that a chickpea seed is exposed to during its lifecycle has a positive correlation relative to the height of the plant at full maturity. Increasing the levels of inorganic phosphorus at all doses incrementally increases the height of the chickpea plant. Thus, the seasonal changes in phosphorus soil content as well as periods of drought that are known to be a native characteristic of the dry Middle-Eastern region where the chickpea is most commonly cultivated have a strong effect on the growth of the plant itself. Plant yield is also affected by a combination of phosphorus nutrition and water supply, resulting in a 12% increase in yield of the crop.
Nitrogen nutrition is another factor that affects the yield of Cicer arietinum, although the application itself differs from other perennial crops with regards to the levels administered on the plant. High doses of nitrogen inhibit the yield of the chickpea plant. Drought stress is a likely factor that also inhibits the uptake of nitrogen and subsequent fixation in the roots of Cicer arietinum. The growth of the perennial chickpea is dependent on the balance between nitrogen fixation and assimilation that is also characteristic of many other agricultural plant types. The influence of drought stress, sowing date, and mineral nitrogen supply all have an effect on the yield and size of the plant, with trials showing that Cicer arietinum differed from other plant species in its capacity to assimilate mineral nitrogen supply from soil during drought stress. Additional minerals and micronutrients make the absorption process of nitrogen and phosphorus more available. Inorganic phosphate ions are generally attracted towards charged minerals such as iron and aluminium oxides.
Additionally, growth and yield are also limited by zinc and boron deficiencies in the soil. Boron-rich soil resulted in an increase of chickpea yield and size, while soil fertilization with zinc seemed to have no apparent effect on the chickpea yield.
PATHOGENS
Pathogens in chickpeas are the main cause for yield loss (up to 90%). One example is the fungus Fusarium oxysporum f. sp. cicero, present in most of the major pulse crop-growing areas and causing regular yield damages between 10 and 15%.
From 1978 until 1995, the worldwide number of pathogens increased from 49 to 172, of which 35 have been recorded in India. These pathogens originate from the groups of bacteria, fungi, viruses, mycoplasma and nematodes and show a high genotypic variation. The most widely distributed pathogens are Ascochyta rabiei (35 countries), Fusarium oxysporum f. sp. cicero (32 countries) Uromyces ciceris-arietini (25 countries), bean (pea) leaf roll virus (23 countries), and Macrophomina phaseolina (21 countries). Ascochyta disease emergence is favored by wet weather; spores are carried to new plants by wind and water splash.
The stagnation of yield improvement over the last decades is linked to the susceptibility to pathogens. Research for yield improvement, such as an attempt to increase yield from 0.8 to 2.0 tons per hectare by breeding cold-resistant varieties, is always linked with pathogen-resistance breeding as pathogens such as Ascochyta rabiei and F. o. f. sp. cicero flourish in conditions such as cold temperature. Research started selecting favourable genes for pathogen resistance and other traits through marker-assisted selection. The use of this method is a promising sign for the future to achieve significant yield improvements.
WIKIPEDIA
Heavy Frost.
It turns out we got a pretty cold winter, it's now several weeks more or less freezing. The snow is gone, but the lakes have thick ice now. This allows persepectives that are impossible normally, you can just walk into the lake. Nice. Unfortunately the paths are slippery, I managed to fall on my buttock on my way back, but luckily I had my camera packed already, when that happened.
I realitze the last few rounds of photos were a little heavy handed and overprocessed. Here I tried a more subtle rendering which maybe suits the subject better? I don't know. Decisions, decisions ... I try to get out again to one of the lakes at the weekend. Usually at the weekend under such conditions everything is pretty crowded and not so nice and quiet as it looks like here, when I was almost on my own.
Way far overprocessed.
There was so much to be seen from up there and it could be, with polarized sunglasses and a tilt of the head to line up the polarization right and a little bit of selective vision to look through the smog... But the camera isn't so selective and it wound up picking up all of the smog and the late afternoon haze. So this one's overcooked, like putting the pizza in the microwave for too long. But the details are there, from Palm Springs to the Salton Sea to that ugly brown band of smog.
(notes in the photo call out stuff)
Faith is taking the first step even when you don't see the whole staircase.
~ Martin Luther King, Jr.
Captured with the Ultimate HDR camera app on my Samsung smartphone.
Hospederia de Santa Fé, Eparoz, Navarra, Espana.
___Buddha
Going through my old archives; thought I'd add an old one....
I really love this image for some reason? It gives me such a warm feeling on such a gloomy day....
Cross your fingers for Sadie! Jim has taken her to the vet; maybe the bandages off, yes? Here's hoping (XXX)
and a soy chai tea latte for me when he arrives home....ya!
_______________________________________________________________________
Have a sunny & happy Thursday everyone!
Maybe a little overprocessed, but I still like it. Shot yesterday in my hotel, after a LONG two weeks traveling the US west coast. Those black circles under my eyes prettymuch demonstrate how exhausted I was (and still am).
I'm not sure I like the pose... it looks like I have some sort of freakishly gigantic chest, which I really don't :)
@ Swingers!
My sister loves to take people here when they visit her. But she's right...because it's so damn good.
Long day, only picture I got with me in it.
Nondescript building and black and white overprocessed sky.
Processed with Photomatix, Dfine 2, Silver Efex Pro 2, and CS6.
This little wild, untended vine on a chain link fence near my office has produced more blooms this year than ever before in the 12 years that I've worked here, but they only last about a day and I rarely get to see them in the sunlight. I caught this one on my lunch break yesterday, had fun playing with this photo on the PC. (Gotta wonder about the evolutionary basis for such dramatic color and morphology. The only insects I ever see "working" these flowers are green-bottle flies, and I don't think they're very discriminating.)
I've started seeing my new boyfriend, "Gym", about 3-4 times a week. Previously afraid of committment with him, I think I am starting to get serious.
I do have to admit, he is a bit picky about my shoes and clothes.
Today was the first day I had to cancel our date, I am ill'in.
Day 16 of my unofficial 365 days of photos.
I spent an hour checking the Shallots in the greenhouse, removing those that hadn't dried properly, and removing the loose 'papery' skins and stems off the rest.
This Sunday slide is just some extreme processing of that rather drab picture!
This is probably the most silly photo of my 365. Shawn and I set out to have our perfect day today. We started with some basic stuff - him playing golf and me relaxing. We did some stuff around the house and then went to the camera shop so that I could take a look at telephoto zoom lenses.
Then, we went to Shawn's company picnic, which was really like a fair complete with tons of free food, pony rides and daredevil motorcycle riders. Pics of that to come tomorrow.
After that, we went on a drive, stopping to take this jump shot where we laughed our asses off. Laughing feels so damn good. We all should laugh more!!
From there, we went on a drive, stopped by the Apple store, ordered me a new Mac Pro and two 23-inch monitors (no more photo editing on a small laptop!). Then we had a nice dinner and game night with friends.
Our perfect day.
I used whacky processing on this. I wanted it to look like a cartoon or something. Plus, I wanted processing that was totally out of my usual MO. Rich gave me the tutorial on this Orton-ish effect. It looks way different upon upload to Flickr. I think that would be Flickr's sharpening or something.
Anyways, just silly and fun - so I am not going to worry about it. I hope everyone laughs when they see this. Laughter is such a gift!
Huka Falls on the Waikato River, New Zealand. Stitched 3 pictures together and tone mapped.
A less flashy version here
Stopped to take a phone call and caught the reflection and Mr Hill - the 22-story Hill Centre Tower I and the 20-story Tower II (reflection) are cast-in-place concrete structures with blue semi-reflective glass curtain walls, aka McCallum Hill Centre.
Original was first processed in the iPhone App PRISMA - Style: Tokyo filter - then some further "Slidding" in Adobe Photoshop Elements 8.0 for HSS.
For - Happy Slider Sunday - HSS!
An attempt at over-processing a picture - on purpose.
I absolutely love these flowers!
I went into town yesterday and I have never seen so many flowers, every other person had a bunch! The florist had a huge queue-don't think she was too impressed with me buying one stem for 70p-lol!
This is taken in raw, first time I've tried it. jpegs look so overprocessed in comparison, I'll be using it from now on.
I did find it looked completely different when I uploaded it though? Had to up the saturation to make it look like it does in my documents/ps. Do files that were originally raw usually do this on flickr?
The University of Regina new sign and surrounding 'gateway' area — a nearly $1 million project - completed back in May of 2014, as part of the project its cost included site improvement (new sidewalks, pathways and improved lighting) and new landscaping.
The sign, made up of giant, stainless steel letters on a Tyndall stone base, is located at the main entrance at Kramer Boulevard and Wascana Parkway.
Processed on the iPhone with Prisma (Thota Vaikunt) and then "touched up" with Elements.
For - Happy Slider Sunday - HSS!
An attempt at over-processing a picture - on purpose.
As per a request - this is what the original looks like www.flickr.com/photos/128924064@N08/32147942291/in/datepo...
On a window-overprocessed, to bring colors out of the reflection instead of the intern (still visible..): HDRized, curve, contrast and colors adjusted in pscs2, lucis pro to bring out some colors, again in pscs2 for the same actions
Week 2: Project SoulPancake
Assignment: ART at arm's reach
STEP ONE
Scavenge around your desk, barstool, couch cushions for anything handy. And we mean anything: paper clips, poker chips, fake eyelashes, junk mail, bullet casings.
STEP TWO
CREATE ART.
STEP THREE
Bask in your artistic brilliance.
Repeat as desired.
I decided to do this one at work, since I tend to feel spectacularly uncreative at work most times. I'm a number-crunching bureaucrat but I've been trying to bring my camera to work more days and take 'photo breaks'.
This fabulous work of art is a red manila folder cut out. I had actually cut out the heart last week for another little series I'm doing. I was thinking about my letter for today (J for February alphabet thingy) and about this project and how one of the things that brings me joy in my life is art - whether created by me (mainly via camera) or others. So here you go - a bit of good cheesy sunshiney joy!
And of course, today was one of the days without the 'real' camera, so here's an overprocessed iphone shot :)
i've been tagged by marty , austin , and lemuriana
HERE'S SIXTEEN THINGS ABOUT ME YOU MAY OR MAY NOT KNOW :
1. i'm left-handed in everything except for volleyball. i serve overhand like lefty but underhand like a righty.
2. my pro account just expired. *cough cough*
3. i love the smell in the air right after it rains
4. i hate all apple flavored candy and all apple scented candles and lotions, but i could drink the shit outa apple juice any day of the week
5. you know when you're watchin a movie and you're all "OH that actor/actress has been in something else, what is itttt, oh i know it i know it it's on the tip of my tongue!" yeah. i'm totally the boss with that. to be completely braggy.
6. i've had the same best friend for the past five years and she is the cheese to my macaroni
7. i'm in love with jon&kate plus 8. srsly, cutest show ever.
8. i don't really know what my natural hair color is anymore
9. as of january 1, 2009 i'm not drinking soda for an entire year. i don't really drink it that much anyways, so i'm hoping it isn't too hard
10. i dance when i'm driving. all the time. i probably look mentally unstable to everyone else on the road.
11. my fingernail polish is always chipped
12. my hair will never be long enough
13. i've had a tiny bit of an obsession with anything zebra since i was about 13 years old. oh hai! i just realized i typed this one for number 13 hahah. ok, i'm a dork.
14. i've got a tumblr it's kind of, sort of, almost interesting?
15. i could live in v-necks and sundresses 24/7
16. i bring the funk.
currently listening : you make it real - james morrison