Search results

We have friends coming in tomorrow for 4 days. Put together a loaf of Buttermilk, cinnamon, pecan and cranberry bread just for French Toast Friday morning. Also prepped a couple of loaves of herbed sourdough that are doing a slow rise and will bake in the morning to go with Spaghetti tomorrow...

my descriptive coordinates must have been fairly accurate

Another. These are raw files. Will edit when I get home next week

We’re in havasu city for a small family gathering and the guest bed is just not cutting it. After tossing most the night I snuck out to shoot an old motel sign that I’ve been driving by for years. This is on the 40 at Proving Grounds Road near Alamos road. I don’t think it’ll be there much longer.

No Luck I guess

Love the Satin/Matte finish and color Varis

So we're still enjoying our monsoon season. Had dinner on the deck, a perfect 80 degrees and sunset and clouds across the valley putting on a show. More lightning around 3 in the morning and more expected this afternoon.

I read a meme that said “anything can serve briefly as a boat”

multiple exposures lighted with a flashlight then blended

I hadn't thought of that, I think it would make a nice background. I can send you a full res. pic whenever you're ready if you like.

Last night after dinner I set the camera up on the deck and let it shoot 90 mins of exposures to create these star trails. I love that is shows off the different colors of the stars.

That's what I was thinking. It's amazing how many plane and satellite and meteorite trails I have to clone out of my night sky images.

I shot this last night after scouting and planning the shot for a couple of months. It's only 15 minutes and 2000 feet above our house just above Jerome. 10 different shots of the truck, light painting sections then blending together. Then 5 more shots of the milky way stacked and blended with...

Always learning things here.....

Getting ready to start some braised short ribs using a new recipe. Pretty standard stuff, bottle of Cabernet, beef stock, celery, carrot, onion and garlic. But the kicker is reducing a whole bottle of Ruby Port then pulling the beef to rest and reduced cooking liquids and adding that along with...

Crisis averted…. Carry on. CH 16 if I remember. Affordable and reliable yearly for me so far.

So mostly everything is rolling along evenly and as expected, except, my Pinot Noir. My best guess is that the juice bucket I added to the pressed Pinot skins from my Rose had a little bit of premature fermentation issues. I mixed them together on Sunday but didn't measure the SG until Monday...

Question for the group with a little experience in Rose making. I crushed my Pinot and stored it in a brute while I crushed the rest of the grapes. It only sat on it's skins for an hour or 90 minuted before I pressed. It's already fermenting but it's color is pretty dark, kinda muddy/bricky...

Sounds like splash rack and blend is leading in the polls, also agree.