Monthly Archives: December 2016

Happy End – Thanks Everyone – 52/52

Happy End - Thanks Everyone - 52/52

52 pictures in one year – one every week – doesn’t sound like a challenge these days… Yet, it was one of the best things I did so far.

Great learning experience, esp. with the weekly interval allowing for training and experiments. Some self-chosen ‘assignments’ like my first wedding shoot took me weeks of prep and post – and made my heart pump – what if I mess up? Some came in more easy… Some are just good memories… Only few ‘had’ to be posted just because of the weekly deadline.

The whole thing made me dig deeper. Asking strangers to take their pictures, overcoming the one or the other fence, getting friends with security personnel, cutting out extra time on business travel along with ‘schlepping’ 45 lbs of equipment…

But all this wouldn’t be the same without a community to share. Seeing the first views coming in and then getting the ‘mental relief’ of some comments and ‘favs’. After all we expose us here in quite personal ways, close to our hearts, putting our creativity and aspirations openly on the table… After a couple of month getting the feeling of a small community you really follow and connect with. Getting to know the individual styles of everyone, waiting for their weekly or daily posts, reading their stories behind the pics… Some do their 365 / 52 projects like clockwork – I found myself getting concerned about their wellbeing if I didn’t see their shots… A global photo club – I really liked that and I am really proud to got connected to so different people with a shared interest.

Special thanks to:
lighthack You talked me into that thing 😉
ajbrusteinthreesixfive Never ending stream of creativity! And whatever you decide on with your 365 – I hope you keep posting what you are up to – always interesting!
djwtwo Lighting expert – just his recipes can top his photos
"Daz" Thank you for hosting the most liberal P52 group in flickr! Not to critique the others – just felt at home in your group.
davidwilliamreed Congrats to the most complete Georgia stream and an expert in waterfalls. It was great meeting you and I always love to see your pictures!
Thuyhn Thank you Thuy for all your comments and encouragement. You are truly ‘Mr. 135mm’ – admire your work.
Travellin’Girl Congrats to a great kids P52 and a very unique style – thank you for all your comments and encouragement!

Thank you Dave Stocking, Jamarem, belincs, bluedeltic2011, Nadine Bekavak, ekkiPics, baltibob, Wolfy G1, scott allan photoArt, Sharon Meyer for all your comments and critiques through the whole year – Of course as well everyone who ever took time to comment or fav as well as to all the other groups I posted in. Tried to catch all you guys on the ‘people in this photo’ 😉 – Thank you.

But most of all thanks to my wife and my kids for giving me so much leeway and time. Thank you for letting me live my ‘fantasies’….

What’s next? Don’t know yet specifically. I started photography with the goal in mind to do nice family pictures, I like to shot people and I will continue to do that. Probably people in and around stuff they like to do – families, people going after their business, guys and their hobbies… Subjects, that have a chance to end up in a frame on a wall and provide lasting memories…

Taking a camera on my business travels – a habit I will continue – maybe not always with full gear 😉

A ‘100 strangers projects’ would be something interesting and a challenge.

However, knowing that our next year will be way more time constraint than 2013 – a continuation of a P52 in the current form is unlikely – maybe more a diary.

Whatever happens: It was great meeting you and I wish you all the best, esp. all the ones who continue their P52 or even P365 – I clearly admire your persistence!!! We’ll stay in touch 😉

Strobist: Tried to get the classic Rembrandt lighting. So one gridded octobox from camera right. Elinchrom DX4.

Posted by Klaus Rathke on 2013-12-29 13:24:59

Tagged: , Project 52 , Portrait , Project , per-sona , 52weeksofphotography , 52 , V52 , 365 , Strobe , Strobist , Selfportrait , Light , Nikon , D800 , 24-70 , Elinchrom , HAPPY , FACE , Rembrandt , Posing , Style

halibut with flageolet beans

halibut with flageolet beans

more original recipes and food photography at my blog, WRIGHTFOOD:

pan seared halibut, flageolet beans, kale, sofrito and garlic confit


Sofrito (adapted from Bouchon Cookbook):
3 large onions – finely diced
3 large tomatoes
1/2 cup olive oil

Put the oil and onions in a medium sized saute pan. Bring up to a low simmer, and add a pinch of salt. Put the pan over a very low heat – just enough for the oil to very gently fizz around the onions, perhaps even less. Let this cook for a couple of hours. Stir every 20 minutes or so, just to make sure no pieces on onion are sticking to the sides of the pan.

Slice the tomatoes in half, and push out all the seeds. Grate these on the large holes of a box grater – cut side to the grater. This will grate in the tomato pulp, but leave the skins in your hand.

After the onions have cooked for a couple of hours in the oil they should be deeply colored. Add in the tomato to the pan, and another pinch of salt. Let this cook for a further 2 hours. Remove from the heat and allow to cool. Store the sofrito, covered in the oil in a fridge.

Garlic Confit:
10 cloves of garlic (or more)
olive oil

Put the garlic cloves in a small saucepan. Pour in enough oil to completely cover the cloves. Cook over a gentle heat for 40 minutes. If the cloves start to brown, the oil is too hot. Allow to cool, then store the garlic in the fridge, covered with its oil.

Flageolet beans:
1 cup flageolet beans
1 onion (cut in half)
5 sprigs of thyme
green ends of 1 leek
1 bay leaf
1 carrot
5 sprigs of parsley
4 tablespoons of sofrito, and some of the sofrito oil
4 cloves garlic confit, crushed
1 anchovy fillet
1 handful of kale leaves
3/4lb halibut fillet – cut into two portions

The night before making the dish, soak the flageolet beans in a bowl of water. In a rush? you can use the quick soak method: Put the beans in a saucepan of water. Bring to the boil, then remove from the heat. Let them sit for 1 hour before using.

Preheat oven to 400F

Tie the leek, thyme and parsley together with some kitchen twine. In a large saucepan put the onion, beans, tied up leek/thyme/parsley, bay leaf and carrot. Cover completely with water – make sure the water is a couple of inches about all the beans and veg. Bring to a simmer, and cook for about 40 minutes, until the beans are tender. Skim off any scum that might rise to the surface. Beans can be cooked the day before, and stored in the fridge for use the next day.

Setup a steamer. Personally I like the traditional bamboo steamer – they are large, steam fast, and, er, look rather nice. Steam the kale leaves until just tender. Cool in an ice bath, drain, dry and roughly chop. In a large saute pan add in the sofrito, garlic confit, and a couple of tablespoons of the sofrito oil. Heat gently over a medium flame until hot. Add in the anchovy fillet, and mix until amalgamated with the sofrito. Add in the beans. Cover the pan, and let this cook for about 15 minutes, until the beans are hot, and have taken on the flavor from the sofrito mixture.

Whilst the beans are cooking here, heat up a non-stick pan over a high heat, and add a tablespoon of olive oil. Put the halibut in flesh side down, and sear until nicely golden brown – about 6 minutes. Transfer to a roasting pan, and finish cooking in the oven – another 5 minutes or so. The fish is done when it is flaky, and just opaque all the way the through.

To finish the dish add the kale into the bean mixture. Gently mix to heat through the kale. Spoon this mixture onto two plates. Drissle with any of the oil left in the pan, or a teaspoon or so of the sofrito oil. Top with the pan roasted halibut.

Serve immediately.

Posted by mattyinthesun on 2009-09-03 05:14:33

Tagged: , fish recipe , halibut

Recipe for the win.

Recipe for the win.

White,Italian car,and golden hour.Seriously,you can’t fail in those conditions.Or you can?Nevertheless,this is the best Granturismo that I’ve seen in my life.These things looks stunning in white.Also tried something different with editing so please tell me what do you think.

Thanks for watching.Comments,suggestions and faves are appreciated.


Tumblr | Facebook | Carpaps

Posted by Stefan Sobot on 2012-04-02 07:21:02


Recipe #1

Recipe #1

Here’s a recipe for perhaps the best pasta sauce, in the world!
from Fine Cooking, perhaps the best cooking magazine, in the world!

for 8 oz pasta (i love Rustichella’s handmade orecchiette
for this! Penne is also good, but anything works.)

2 Tablespoons olive oil
1 small yellow onion, finely chopped
2 small cloves garlic, minced

2 cups canned crushed tomatoes + their juice (Muir Glen have
awesome tomatoes.)
1 teaspoon chopped fresh thyme (or half, if dried)
2 teaspoons chopped fresh oregano (or half, if dried)
1/4 teaspoon (or more) dried red chile flakes

1/4 cup vodka (not $$$, but don’t use it if you wouldn’t drink it.)
1/3 cup chicken or veggie stock, if you’ve got it.

1/3 to 2/3 cup heavy cream (not milk! milk may break up due to the
salt & pepper

optional garnishes:
coarsely chopped parsley
freshly grated parmigiano-reggiano
cheese, if you’ve got it

0. Bring the pasta water to a boil, with non-iodized salt in the water
(1.5 Tablespoons or so for every 3 quarts of water). Use lots of water!
Don’t used iodized salt. It doesn’t taste as good. I recommend using a
cheapish Kosher Salt (Morton’s, Diamond Crystal) for stuff like this. When
the water boils, cook the pasta… don’t wait. Leave the pasta a bit firm,
since it will cook with the sauce a little at the end. Don’t rinse the
pasta: the starch on the pasta will help the sauce to stick.

1. Heat the olive oil, in a pretty big pan (the pasta will eventually be
in the pan as well) until it sizzles when you add a drop of water. Then
add the onions and garlic. Saute them until they begin to brown.

2. Add the tomatoes + juice, and the herbs and chili flakes. Cook until

3. Add the vodka and broth, if you have it. Bring the sauce to a simmer
again and let some of the vodka simmer off. Let the sauce reduce a bit
until it looks like you would put it on pasta, instead of serve it as
soup… maybe 5-10 minutes? It’s up to you.

4. Season the sauce with salt and pepper (make sure to taste it! and salt!
and taste again!) and add the cream. Don’t boil the sauce once you have
added the cream. Taste the sauce again, after the cream has been added,
and see if you need any more salt.

5. This is important! Don’t just plop the pasta on the plates and then put
the sauce on top. Take the pasta, which is done cooking and not rinsed,
and put the pasta in the pan with the sauce. Cook the two together for a
minute or two — this allows the sauce to be absorbed into the pasta. Yum.
Serve with the parsley and cheese, if you like.

Posted by now picnic on 2006-01-13 00:19:01

Tagged: , recipe , dinner , lunch , food , pasta

Toasted Cheese Sandwich (07)

Toasted Cheese Sandwich (07)

A toasted cheese open-faced sandwich.

Made with Sottocenera, an unpasteurized cow’s milk cheese, speckled with truffles, with a cinnamon-spiced ash rind. (Imported from Veneto, Italy.)

Accompanied with Mikkeller Nelson Sauvin Single Hop IPA. (Imported from Denmark.)

Step 7: Done!
Step 6.
Step 5.
Step 4.
Step 3.
Step 2.
Step 1.

Photo by Yours For Good

Posted by cizauskas on 2010-05-03 01:10:16

Tagged: , cheese , recipe , vegetarian , beer



si eres una jirafa voladora, el mejor desayuno es, lejos, una buena cantidad de estrellas, de las más altas. recién ahí, se puede empezar el día de forma decente.

if you’re a flying giraffe, the best breakfast ever, is having a bunch of stars, the highest ones, that’s the only way to start a good day.

Posted by teclafuelleboton on 2007-12-07 21:17:16


Merry Christmas!

Merry Christmas!

"Have Yourself A Merry Little Christmas" ~ Judy Garland

Recipe ~ Orange Pecan Squares

Posted by MoeDW on 2013-12-24 21:19:55

Tagged: , cookies , Christmas , Christmas cookies , holiday , Merry Christmas , Nikon , D7100

Hard Cider

Hard Cider

Back in late October, I started three gallons of fresh apple cider from Noquochoke Orchards in Westport, MA in the fermenter. Now, nearly 6 months later, I have a case and a half of 12 oz. bottles of very drinkable, dry sparkling hard cider. Shot this glass of it tonight (and drink it while processing the shots.)

Nikon D7000 w/Nikkor ƒ/1.8 50mm prime. One SB-700 in 43" octabox camera right, behind and above subject, 50mm zoom, 1/2 power. Second SB-700 from the same direction, 1/10 power, 120mm zoom, through 1/4" speed grid aimed just at the glass and foreground apple. White card (with all but a 6" vertical strip blocked by a black card) camera left to add some highlight to the glass.

Color finishing, slight crop, and a bit of sharpening and detail added in Aperture.

For the brewers out there:

Initial ferment:

3 US gallons of UV pasteurized sweet cider
10 oz. turbinado sugar
10 oz. grade A dark amber Vermont maple syrup
1 package Safale US-05 ale yeast (Fermentis)
1 1/2 tsp. yeast nutrient

When bottling:

2 tbl. vodka
2 cinnamon sticks, crushed
2 cloves
1/2 tsp. cardamom seed
2.2 oz. dextrose

I combined the sugar, syrup, and cider in my brew kettle and heated it slowly to 165°F, then held it there for 20 minutes. I probably didn’t need to hold, as the cider was already pasteurized, but it did get the sugar dissolved more easily. Cooled in an ice bath to 70°F, transferred to my primary fermenter, added the yeast nutrient, and pitched the yeast directly. OG was 1.059.

Took 3 weeks in the primary with almost unnoticeable bubbling in the airlock. Racked to secondary at this point. At the same time as I racked to secondary, I made a spice tincture from the spices and vodka and let that sit in a jar to pull flavor out of the spices.

After 12 weeks in the secondary, the flavors had evened out pretty well. I racked off the trub into my bottling bucket, where I added the well-strained spice tincture and my dextrose. Bottled, capped, and let bottle condition for 4 weeks.

FG was 0.996, so the ABV (excluding whatever the vodka contributed) is about 8.4%.

Posted by djwtwo on 2013-04-07 03:48:35

Tagged: , AF Nikkor 50mm f/1.8 , nikon , d7000 , apple cider , hard cider , apples , glass , alcohol , strobist , drink , refraction , recipe