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#24/52: Capturing the Perfect Waterfall

28 Jun

Slow Motion Waterfall

ISO 100, f/20, 75mm, 1.3 sec Canon Rebel XS (click for larger image)

My favorite waterfall photo, I’m so happy with it! Shot this photo at Devils Den State Park in Northwestern Arkansas on my Mother/Daughter camping trip. I climbed out on the rocks, quite a feat since I’m afraid of heights, and a flat rock acted as my tripod.

Only took two photos since the sun was going behind the trees and after looking at the results in the camera I was more than pleased. Being from Nebraska I don’t have much of an opportunity to practice with waterfalls. Now that my daughter will be going to college at University of Central Arkansas those opportunities will hopefully increase.

Editing notes: Almost none, opened in Lightroom 4, straightened a few degrees, adjusted white balance for a little more warmth, that was it!

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#20/52: Nebraska Corn Fields with the Clouds a Brewing

12 Jun

Nebraska Corn fields during the summer

Nebraska Corn fields during the summer

The clouds in Nebraska take on a life of their own and offer a landscape panorama that takes your breath away

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#19/52: Buffalo on the Prairie

1 Jun

Buffalo on the Nebraska Prairie

Buffalo on the Nebraska Prairie (SOOC)

A lone buffalo stands guard between Omaha and Lincoln Nebraska at the Lee Simmons Wildlife park. While he may not be wild, or even real, the buffalo inside the park are real. It is ironic this buffalo stands next to a fence, which to me symbolizes how barbed wire and man civilized the prairie to the point where the only buffalo can only be seen in captivity.

The above shot is straight out of camera shot, a little over exposed. When I adjusted the exposure the scene was just too contrasted for the texture of the bronze buffalo. So I turned him to black and white in Lightroom 4.  This is a reach for me as I LOVE the blue of the sky and high contrast.

I adjusted the clarity in the clouds and reduced the shadows in the grass.

Buffalo in Nebraska

Buffalo in Nebraska

What version do you like best?

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#15/52: Prom Season 2012

23 Apr

This year is my daughters first year at prom. She did what all teenage girls do before prom, searched for her dress (bought it online), had her nails done, her hair done and then had her Mom take way too many pictures before prom.

Elmwood-Murdock does prom a little different than the bigger schools where kids rent limos which takes them to dinner and prom. The school prom committee raises money throughout their high school years and rents coach buses which picks the kids up at the school, where everyone rides together to a dinner, dance, and  then takes them to the after prom party. This years prom was held at Dave and Busters in Omaha.

Students walk out of the school on a red carpet while parents get a chance to take pictures paparazzi style. Really a lot of fun, at least from the Mom perspective. Enjoy the images of the Elmwood-Murdock 2012 Prom.

Red Carpet Walk at Prom 2012

Red Carpet Walk at Prom 2012

Glamorous Hollywood Walk at Prom 2012

Glamorous Hollywood Walk at Prom 2012

Yellow Prom Dress and corsage

My daughters yellow Prom Dress and corsage

Blue Prom Dress with Sequins

Blue Prom Dress with Sequins

Prom Dress Fashion Shoot

Prom Dress Fashion Shoot

By the way, all these images were edited in Lightroom 4 (still in the 30 day trial period) starting with the RAW files. I seriously miscalculated the exposure and almost all the images were over exposed. I am now soooo super impressed with Lightroom capabilities.

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#12/52: Flower Porn and More

2 Apr

Oops, did I really say that? Flower porn? Oh, I said it again. I’m really into Flower porn (not human kind so stop there if you are and just leave), which is very close up shots of naked reproductive parts of flowers, the stamen and pistils. I just can’t help it, I have to not only look but point my camera at those intimate detailed parts.

Tulip flower porn

Week 12: Tulip flower porn

Some of my favorite flowers to expose are Irises, check out my shots fromlast year.

Summer Day Lily

Iris Garden in Nebraska

Iris's Galore

Macro Peony

Macro Peony

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#11/52: First Venture Into Corned Beef

19 Mar

Cooking Corned Beef and Cabbage

For the first time I cooked Corned Beef and Cabbage, yes hard to believe, but it’s true. My hubby Randy is part Irish and this dish was a family tradition. When I said I didn’t know how to cook it, and wasn’t planning on adding it to the menu a pout appeared and a comment that he almost wanted to drive home to get some corned beef.

So, I started asking around for recipes and my co-worker Kelly told me about this awesome recipe on, where else, Allrecipes. Have to admit, even for someone with no Irish heritage I did pretty well. On second thought, since I’m adopted, I don’t know what mix I am and the freckles that appear in the summer might have some “Touch of the Irish” , but I’d like to think I’m just a good cook.

I bought the already packaged and brined corned beef, I guess I cheated a little. I did learn a little trivia about corned beef. It’s not named because the beef are fed corn, but because the brisket was cured with corns of salt.

For more of my favorite recipes check out my Pinterest Food page

Corned Beef Recipe

Ingredients

  • 2 (3 pound) corned beef briskets with spice packets
  • 2 (12 fluid ounce) bottles beer
  • 2 bay leaves
  • 1/4 cup peppercorns
  • 1 bulb garlic cloves, separated and peeled (didn’t have, used freeze dried garlic)
 Directions
  1. Place the corned beef briskets into a large pot (I used a crock pot). Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
  2. Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered. (which I didn’t do, still turned out great)
  3. Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.
Cabbage, Potatoes & Onions
  • 1/4 of a cabbage, cut into 1-2″ chunks
  • 1 onion cut into 1″ pieces
  • 4 potatoes, cubed
  • Olive oil
  • Butter
  • Salt & Pepper to taste
Directions
  1. Cube all ingredients and place in shallow baking dish
  2. Drizzle with olive oil and melted butter
  3. Liberally sprinkle with salt and pepper
  4. Bake for 45 minutes
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#10/52: Crispy Oven Baked Onion Rings

12 Mar

Yes, I  admit it, I love Pinterest. Maybe because I’m such a visual person. Half the time I search Google by Google images, so why didn’t I think of Pinterest? I have a Favorite Foods (surprised, not) board that I’m going to have to divide into sub categories pretty soon.

Below is my rendition of the Low Fat Baked Onion Rings. I had my doubts that oven backed rings would be crunchy. Not only did I like them, but so did every one else. They were soooooo good. Thanks to Skinnytaste.com for posting them originally

Homemade Oven Baked Onion Rings

Since I adapted the recipe a little (don’t I always) I posted my own picture, but if you want to check out the original visit my Favorite Food board

  • 1 medium onion, sliced into 1/4 inch rings
  • 2 1/4 cups milk + 1 TBSP vinegar (original called for buttermilk, which I never have)
  • 2 cups finely crushed bread crumbs
  • 1/4 cup crushed corn flake crumbs
  • salt and pepper to taste
  • Parsley, garlic powder, seasonings to taste and preference
  • olive oil baking spray
1. Slice onions and let soak in milk/vinegar mixture for one hour in refrigerator
2. Preheat oven to 450F
3. Line cookie sheet with tin foil and spray with olive baking spray
4. Mix seasonings and bread crumbs in bowl, set half aside for 2nd half of dipping.  (Helps prevent clumping)
5.  Remove onions from milk and dip in breading mix.
6. Place on tin foil, spray with olive oil and bake for 12 minutes.
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#10/52: My Favorite Season, My Favorite Piano

4 Mar

Lorie Line on the Piano

Lorie Line During Lenten Vespers

My favorite church season of the year is Lent. It’s the time of reflection and I get to play the piano in church every Wednesday night. Lorie Line is my favorite pianist and has amazing piano arrangements just perfect for Lent.

I have played the piano for Lenten services at  for Trinity Lutheran Church since 1997 (I think)  and sometimes I think I should change up my music. But I keep going back to the Heritage Collection II because I love these standard hymns. They are friends, they give me comfort. I played this book during a very stressful time in my life and sitting at the piano at the front of the church listening to the reading of the passion served as a therapy.

Hymn included in the Heritage Collection

  • Be Thou Vision
  • Nearer, Still Nearer
  • Faith of My Fathers
  • In The Garden
  • Rock Of Ages
  • Take My Life and Let It Be
  • David of the White Rock
  • Beach Spring
  • Con Que Pagaremos?
  • O Thou Fount Of Every Blessing
  • Nearer to God To Thee
  • Be With Me Lord
  • This Is My Father’s World
  • How Can I Keep From Singing?
  • An Irish Blessing
  • How Great Thou Art

I have played this book from front to back and most pieces are at the intermediate level and have a strong arpeggio style which is easy to play but very stylish and sounds wonderful.

As the journey of Jesus takes me through Lent, Good Friday and Easter I am humbled, I pray for peace,  I glory at the promise of resurrection on Good Friday and celebrate Christ resurrection on Easter.

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#7/52: Chevy Truck in the Barn

24 Feb

Old Chevy Truck

Had some time to play around with Photoshop tonight and have been sitting on this photo for a few weeks. I miss Photoshop and post production.

For those interested I created duplicated image layers. Posterized one layer heavily, the set the opacity to 73%. Used gradient, from upper left to lower right and added a orange color overlay at about 20%. I always create adjustment layers in an action, some I use, others I don’t, but the action saves time. For the car I bumped the contrast and adjusted the levels.

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#6/62: Venison Stew

11 Feb

Venison Stew

Venison Stew

My husband was a very successful hunter this past fall/winter and as a result we have three deer in the freezer. I’ve never cooked venison before and was a little hesitant. Always heard venison tastes “gamey”.

We are a big fan of  jerky and the dehydrator has been going pretty much non-stop. ( I love deer jerky, but that’s another post) With so much meat, and beef prices going through the roof, I thought venison would be better used to stretch our meat budget.

I’m pretty confident with soup and stews, so it was a natural transition. Was it a success? Would I be posting it here if it wasn’t? My daughter loved it so much she would eat two bowls at each sitting. Needless to say there was no left overs. Venison stew really tastes like beef stew.

The following recipe is a guideline. I’m a dash of this and a dash of that type of cook. Pour some of this in, a little of this, a little more, and…that looks good. So use your own judgement, get creative and feel free to substitute.

Ingredients

  • 3-4 lbs venison (cubed into 1/2-1″ pieces)
  • 32 oz beef stock (homemade from shank leg bones)
  • 16 oz potato stock (water left over from boiling potatoes)
  • 20 oz can tomato sauce
  • Olive oil for browning
  • 1 large onion
  • 3 stalks celery
  • 1 frozen bag mixed soup vegetables
  • 3 potatoes peeled and cubed
  • 1 cup corn
  • 1 cup sliced carrots
  • 5 bay leaves
  • 3 TBSP dried parsley
  • 1 tsp seasoning salt
  • 1 TBSP black pepper

Directions

1. Cube the venison, season well with seasoning salt and pepper

2. Pour 2 TBSP olive oil in skillet, sear & brown venison, do not cook all the way through.

3. Place browned venison in large stock pot

4. Alternate placing venison, vegetables, and seasonings in stock pot.

5. Add liquids and stir thoroughly

6. Heat to boiling

7. Set to LOW and simmer for 3-4 hours and stir occasionally.

8. The venison stew can be cooked, or left on low for many more hours as the flavors continue to blend. In only improves with time.

Enjoy!

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