banjon's Photos : Popular Photos : Day 266 - Winter's Return It started off as a dismal, dreary day. Pouring rain and very dark skies. One of those days you want to just rollover and go back to bed. We kept ourselves busy tonight. Barb made some lobster bisque (I still can't get over the prices here - 5 lb. of lobster for ) with leeks that came out excellent. I made a German chocolate cake with chocolate cream cheese icing. Barb said the cake was sinful. hehe Just what we needed to make a dreary day happy. We heard there may be snow tonight, if conditions were remained in place. When I looked out the window tonight, we had a few inches on the ground. The foot and half we had all melted when we had the sudden surge of 65F/15C in November! I added a blue tone to the desaturated image. I really like when snow clings to trees. Dec 07 2008 Chocolate Cream Cheese Icing Ingredients 8 oz (225 g) Cream cheese (cold) (1 pkg) 1/3 cup (75 ml) (5 tblsp) Unsalted butter (room temp) 2 tsp (10 ml) Vanilla 2 cups (455 g) Icing sugar, sifted 1/4 cup (50 ml) strong coffee or water (lukewarm) 5 oz (145 g) Unsweetened or semi-sweet chocolate - 5 - 1oz squares. Preperation 1. In a double boiler or in microwave, melt chocolate with choice of coffee or water. Stirring constantly until smooth. Remove from heat and set aside to cool to lukewarm temperature. 2.In a medium sized bowl, beat cream cheese, unsalted butter,and vanilla just until blended 3. Add sifted icing sugar in 3 parts and beat until just blended. If the frosting is too stiff continue beating for a moment longer, but do not over beat. 4. Refrigerate for about 10 to 15 minutes until slightly stiff and easy spreading consistency. Notes Powdered sugar can be reduced to 1 tsp or as much as 1/2 cup per ounce of cream cheese. Yeild: about 2 2/3 cups. It tastes like chocolate moose. :)

photo pages: << < 3 4 5 6 7 8 > >>

< 48 of 1000 >

banjon > Day 329 - Wine Glass Reflections

I used a combination of natural light and incandescent light.
I also liked how the three glasses in a row reflecting each other.

Feb 22 2009

banjon > Day 352 (1/2) - Sunset Bands

Its been so windy and cold the last few days, when sunset arrives there is hardly a cloud in the sky and everything goes dark a few minutes after the sun sets. We actually had hint of a possible early Spring for a day or two. I've lost track of how much snow we got this year, but frankly, I can wait for the white stuff to disappear. I think even the birds have had enough. :)

Nice thing when its windy, we get these nice low lying clouds that look like ribbons in the sky. Often times, you can see the different fronts moving in causing large puffy clouds on the left and ribbons on the right.

I also included a 2nd shot of the sun setting in the thicket.

Mar 22 2009

banjon > Day 175.1 - Neon Straw Flower

Wanted to try these neon color straws we had. I tried different lighting and came up with a few interesting patterns.

I've added a second photo using an uplight to create a pastel metallic look.
http://banjon.smugmug.com/gallery/4356946_mQ7BB#349597036_CDj3S

Added note: These straws are translucent and only turn solid color when the flash was applied. That was an added surprise. :)

Aug 10 2008

banjon > Day 250 (1/2) - Arches

Central arches in St. Ann's Basilica, Halifax, NS.
I liked the curves along with the arches that look sort of Trekian :)

Trying some architectural photos.

(I added a second photo as well - candlelobra )

Nov 16 2008

banjon > Day 116 - Just A Splash Of Lemon, Please...

I thought I'd try simulating a lemon dropped into water. Not something to try in the winter, well with the heat on maybe. I learned you need lots of towels for bigger splashes - mostly to wipe your face off from the back splash. After a few good soakers, I managed to get a few decent splashes.

Next on the my shopping list is a small fish tank to do drops in.

I set this up with only the on-camera flash, dropping the flash ev to -1.5. I used the white foam board over the splash angled forward and a black backdrop behind. I also disabled AF, since AF always causes you to either miss the shot leaving you lots of infocus photos of water in a bowl with a lemon floating, or focus in on some odd water droplet in closest to the lens. Focus manually works 99% of the time - I judge where to drop in the water - focus on that spot, either with a pen tip or the lemon itself. Then drop away, hoping not to get too soaked. :)

Timing for the lemon was MUCH easier than water droplets. Although I did catch a few lemons just about to splash or in mid air. Which was cool too. :) Maybe a neat sequence shot.

June 11 2008

banjon > Day 324 - Chocky-lit and Cherries

Time to treat the taste buds with some Black Forest cake and some ice cold milk. :)

Feb 17 2009

banjon > Day 310 - Sunrise at Sambro

Early morning at Sambro.

Feb 04 2009

Day 266 - Winter's Return

It started off as a dismal, dreary day. Pouring rain and very dark skies. One of those days you want to just rollover and go back to bed.

We kept ourselves busy tonight. Barb made some lobster bisque (I still can't get over the prices here - 5 lb. of lobster for $23) with leeks that came out excellent. I made a German chocolate cake with chocolate cream cheese icing. Barb said the cake was sinful. hehe Just what we needed to make a dreary day happy.

We heard there may be snow tonight, if conditions were remained in place. When I looked out the window tonight, we had a few inches on the ground. The foot and half we had all melted when we had the sudden surge of 65F/15C in November!

I added a blue tone to the desaturated image. I really like when snow clings to trees.

Dec 07 2008

Chocolate Cream Cheese Icing

Ingredients
8 oz (225 g) Cream cheese (cold) (1 pkg)
1/3 cup (75 ml) (5 tblsp) Unsalted butter (room temp)
2 tsp (10 ml) Vanilla
2 cups (455 g) Icing sugar, sifted
1/4 cup (50 ml) strong coffee or water (lukewarm)
5 oz (145 g) Unsweetened or semi-sweet chocolate - 5 - 1oz squares.

Preperation
1. In a double boiler or in microwave, melt chocolate with choice of coffee or water. Stirring constantly until smooth. Remove from heat and set aside to cool to lukewarm temperature.

2.In a medium sized bowl, beat cream cheese, unsalted butter,and vanilla just until blended

3. Add sifted icing sugar in 3 parts and beat until just blended. If the frosting is too stiff continue beating for a moment longer, but do not over beat.

4. Refrigerate for about 10 to 15 minutes until slightly stiff and easy spreading consistency.

Notes
Powdered sugar can be reduced to 1 tsp or as much as 1/2 cup per ounce of cream cheese.

Yeild: about 2 2/3 cups.

It tastes like chocolate moose. :)