r/WeeklyPhotos week 3 challenge is Full Manual x Technical.
I captured this water droplet at Cranbrook on a windy day, precariously standing on a slope. It was physically challenging, as well as technically, since I was adjusting my focus manually and this branch would not sit still. But I’m thrilled with the capture and the way the photo came out overall.
I’m also pretty thrilled with my post-processing edit. I think I did a great job with adjusting the colors to my liking, but also to showcase the beauty of this shot more eloquently.
This week gave me the opportunity to step back into my comfort zone. As you all know by now, I absolutely adore photographing nature. It’s difficult to find flowers in their natural settings in the winter, but I’ll be damned if there aren’t interesting dead leaves (and the dirty ground…) to capture. Especially here in the Metro Detroit area.
Here’s the technical breakdown:
35mm f/1.8G AF-S DX NIKKOR lens
This week’s r/WeeklyPhotos photo challenge was color harmony x composition.
As someone whose photography is color harmony on crack (I mean, seriously, just look at my florals) I found this past week’s challenge actually challenging. I think the major reason is of course because of the season – I’d say my specialty is definitely floral photography, so when there’s no flowers to photograph, I’m out of my comfort zone.
But I took to the streets on Thursday, even got REALLY out of my comfort zone and photographed things in stores – which I’m always really leery about doing because I don’t want to get in trouble for “taking pictures of merchandise”.
Anyway, one of my stops of Cranbrook House and Gardens, which is more in my realm of comfort. I shot some neat photos of foliage and things like that, but I got a couple shots of a fallen piece of a pine tree against the red bricks in the wooded fountain across from the main entrance of the house.
The original photo is vastly underwhelming, and I’ll post it below. But I knew when I took the shot that it had potential post-processing, and I’m happy that I was right.
Don’t forget to follow me on Instagram for photography and more, @vivianapodinaphotography
It’s officially a month since my last update and shamefully, I did not deliver on my promises of having queued up posts. Truthfully, I was so busy and mentally occupied in the time leading up to the cruise, I just didn’t get around to it. But excuses, excuses, we’re not here to talk about that, so let’s cut to it.
I have a few chrysanthemum photos I want to share from late spring this year.
I tried some different editing styles in Photoshop with these to bring out a more vintage, cooler toned look. I need to mess around with this style, cause I definitely feel like I can enhance them even more, it’s just about finding that balance.
Hope you guys enjoy.
I am so excited to share this recipe with you all.
I was visiting my aunt a couple weeks ago and happened to stop by while she was preparing to make Romanian crepes – or as we call them, Clatite. So I asked her to explain her process as to how she makes them, and surprisingly, it’s pretty easy. The thing is, it’s not a set recipe, so I’m going to try to translate it into one as best as I can.
Her style of making crepes is delicious and I personally view it as one of her specialties, so I was geeked to try it out on my own. Below, I have a recipe that should yield roughly 16 crepes. Enjoy!
2 cups flour
a good pinch of salt
1 tbsp sugar
rum extract/essence of rum
a small bowl with oil and a silicon brush
filling of choice (we like prune or rosehip jam)
- In a bowl, combine flour, eggs, salt, sugar, rum extract, and milk until blended together well. Add the milk slowly so you can build a batter.
- Once you’ve got a mixture that’s a little on the thicker side, slowly add mineral water to the mixture until the consistency becomes almost soupy. You don’t want it too thin, but you don’t want it so thick that you can’t swivel the mixture around in the pan to coat it.
- Add rum extract to taste. My aunt dumped like a good 2 or 3 TABLESPOONS in there, but probably a solid 1 to 1.5 teaspoons should be good.
- Heat up a large skillet on high heat. Before putting in your batter, brush the skillet using a silicon brush with some oil to ensure your crepe doesn’t stick.
- Pour a large ladle-full of batter in the center of your skillet and take the skillet off the stove while you swivel it to ensure the batter coats the whole bottom of the skillet.
- Using a long knife, (you can use a spatula, but a knife works better – and if you have a particularly flexible knife, use that) flip your crepe after roughly 30 seconds or until the batter is no longer wet and cook for another ~30 seconds or so.
- If you’re having trouble swiveling the batter, your batter may be too thick. Add more mineral water or milk.
- If you’re having trouble with your crepes breaking after the first couple (flipping them with a knife does take some practice) your batter may be too runny and you should add a little more flour to thicken it up.
- In our family, and even traditionally in Romania, we like to roll up our crepes with prune jam or rosehip jam, but you can eat them however you please.
So I have a few recipes up my sleeve that I tried in the past couple months and I wanted to share with you guys.
This first one is super easy and doesn’t actually have a real recipe per se.
I usually make pancakes on Sunday mornings, but I wanted to try making crepes instead, using Pamela’s Gluten Free Pancake flour that I always use. I actually have an additional recipe, straight from my great-aunt, from scratch, that I’ll be sharing later.
For now, though, this one is very simple and delicious. Check it:
(Makes ~8 crepes or pancakes)
1 cup Pamela’s Gluten Free Pancake Mix
1 tbsp canola oil
3/4 cup water
cinnamon and cardamom to taste
Fruits, honey, whipped cream for toppings
- Combine all ingredients in a bowl
- Heat a non-stick pan on high (if you don’t have one, just use spray oil before every crepe) and pour your batter one scoop at a time. Swivel your pan to spread the batter as thinly as you can without breaking. You can also use your ladle to help you out with this if the batter is too thick.
- Chop your fruits. Optionally, you can mix them with your honey and set aside while you make the crepes. Stuff your crepes with fruits and roll up, then top with whipped cream or more honey and fruits.