Yeah this is way late, I mean way, way late.
I rented a 105mm macro lens for my daughter’s spring dance concert. I have rented several different lenes since I got my first camera, however, this was the first that I felt like it was a must have.
Here is a collection of pictures I was able capture in the short time that I had this amazing lens. If anyone wants to donate to the “Get Ryan A Lens Fund” I will be accepting cash all month.
105mm f/11 1/60s
105mm f/8 1/15s
105mm f/4 1/80s
105mm f/2.8 1/640s
105mm f/18 1/320s
105mm f/22 6s
105mm f/20 1/4s
105mm f/8 1/125s
105mm f/36 1/40s
Oh who am I kidding, if you send me money any time I will take it. I will also try to post a little more regularly.
I know I am not keeping this blog up to date. My 365 Challenge (link to the right) is taking all of my blog fodder. Yesterday the Family and I met up with my sister-in-law after a baby shower for my step-sister. The baby shower was in Nephi and so there are a couple of pictures from there. Then it was off to Thanksgiving Point and Tulip Days. I thought it was a little over priced @ 38 dollars for just an hour (we got there an hour before closing). But the photo opportunities were countless. We did have a blast. Afterwards we went to JCWs for burgers it was awesome. Here are some of my pictures.
85mm f/22 1/15s
180mm f/32 1/20s
50mm f/4 1/2000s
35mm f/22 1/5s
50mm f/22 1/5s
50mm f/22 1/5s
50mm f/22 1/2s
50mm f/22 1s
50mm f/22 1s
50mm f/22 1/13s on camera flash @1/128 power to light the blossoms
The pictures are up for the this week. There are some really good pictures, I am especially happy with Chey’s I think it is awesome. Hit the link to the right.
I would say that this is made with two of my favorite ingredients, but I am starting to believe that my favorite just happens to be the ones I am using today. Today’s favorites are from the opposite ends of the growing season hence fall into spring.
This like many of my recipes is a “what the crap am I going to do with the that ingredient”. Generally, that ingredient will go bad if I don’t use it soon. This time it was the asparagus.
1 lbs asparagus cut into 1 inch pieces
1/2 cup sun-dried tomatoes in oil
3 chicken breasts cooked and sliced
3oz cream cheese
4oz chicken broth
1/2 medium onion diced
2 cloves garlic crushed and minced
3 tbls fresh chopped parsley
Par-boil and shock (put in boiling water for 2 minutes then move to ice water to stop cooking) the asparagus. Add tomatoes to a saute pan and cook 30 seconds, add onions and garlic using the oil from the tomatoes. Boil pasta in lots of salted water, cook until almost al-dente (it should still be a tiny bit crunchy). Add chicken broth and cream cheese bring to a boil and move pasta from pot to pan. Add chicken and asparagus back to the pan and stir until the pasta has finished cooking. Add parsley and plate. This turned out great!
I’m still not sure if I should even call it Kaula Pork. I didn’t even dig a pit Anyway it was pretty good and super easy to make.
1 pork roast roughly 6lb I used a Boston Butt (yes, I know it is the shoulder I didn’t make up the names)
1/2 cup dried apricots chopped
1/4 cup dried pineapple chopped
1 med onion
4 crushed garlic cloves
3 bay leaves
1/4 cup brown sugar (if you like it sweeter)
liquid smoke (go easy on it a little goes a long way)
Remove excess fat from the outside of the roast. Rub liquid smoke on the outside of roast then salt and pepper liberally. Place in the crockpot on high. Add remaining ingredients and add 1/2 cup of water. Turn to high and cook for 2 hours lower heat to low for remaining 4 hours. Serve with rice, soy sauce, and sirracca.
This is way later than it should be, by more than a month. I counted today and I and behind by 6 posts. My goal is to be completely caught up by the weekend, we’ll see if I can actually pull it off.
I am not sure the exact day that I got my camera, but Presidents Day 09 was the first time I really used it. In honor of that day I went back to Logan to try and recreate some of the shots I took last year. Unfortunately it was horrible weather, but we went out to try anyway. It was a really fun day with shooting everything from waterfalls, in a blizzard, at our favorite camping spot to sushi. It was fun hanging out with Belinda and Craig (Belinda went shooting with us while Craig worked). We took a run up to Hardware Ranch where to sky was a gorgeous blue. We even got my 11 year old to try sushi. All in all it was a really good day, here’s the high lights.
I know I have neglected this blog. I hope, but doubt, that I will get my feet under me with all of the blogs I am running (4). When I do, I will start getting this one updated more often. Until then here is a quick recipe for Red Pepper and Chocolate Habanero Ketchup.
2 Red bell peppers Roast in a 425 degree oven until mostly black put in a plastic bag until cool. When cool remove as much skin as possible.
1 minced Chocolate Habanero Pepper (no it doesn’t taste like chocolate it is just brown)
1 medium onion
2 tlbs sugar
2 tbls red wine vinegar
4 cloves of garlic crushed
3 oz tomato paste.
1 1/2 tsp cumin
3 bay leaves
2 tbls sugar
3/4 water
Add everything in a pot bring to a boil then reduce to a simmer for 1 hour. Remove bay leaves and blend until smooth adding salt until it tastes right to you. Eat on a hamburger, pass out with joy!!
Yes I know that I can go to the store and buy ketchup, but it’s not going to have habaneros
Anyway it was pretty good and super easy to make.
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