We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
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Saturday, January 26. 2008
Posted by Bird Dog in The Culture, "Culture," Pop Culture and Recreation at 16:35 | Comments (9) | Trackbacks (0)
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Cool! Now I see why they are so expensive! And to think I bring it into this dusty house and to the beach, out hiking thru the mud and rain and snow, etc...Thanks for the link!
Suffering awful lens envy, my kids jeering at me for wanting a "stalker lens" (a Nikon 70-200 mm f2.8 afs image stabilized monstrosity weighing over 3 pounds that takes gorgeous pictures far enough away from animals not to bother them)...fortunately for my wallet, it is out of stock everywhere except at scalper prices I refuse to pay...
The 70-200mm Nikkor is a sweet lens. I've had one for a few years now. Even with 1.5 conversion on my digital it's still a little bit on the short side for birds. With a 2X converter I get 600mm out of it, but it's a constant f5.6 (a little slow) with the two stops loss in the converter (plus it loses a little sharpness).
Here's an article to make you drool:
Thanks for the video BD, it was pretty cool.
yup. Those elusive birds. This guy lists the equipment he uses to get certain shots....http://www.digiscoped.com/wadersdslr.html
I don't photograph birds all too often, but when I do I figure I'm going to hit pretty low percentages in terms of keepers. (Thanks to digital I don't feel too badly if I keep one in a hundred). Your link shows a guy using 600mm lens with a 1.4X converter--that'd be nice if I was going to take birding seriously. But that's also where BD's video comes in. It's pretty expensive to get a 600mm f4 lens because it takes a lot of making.
A favorite story with the 70-200mmÖ I was on the Great Bay. The Piscataqua was frozen over during a blast of arctic air and I was standing on the shore glassing some Eagles. A coyote came jogging across the ice and I saw him just in time to get him quartering away. The 70-200 was on an F5 body and because the animal was moving at a good clip I used a roll of film in a little less than 5 seconds! I got ONE frame of him looking back at me. That was the keeper. The coyote was pretty small in the frame, but I was shooting Provia 100 or Velvia 50, both of which can take a lot of cropping. Itís not going to win any awards, but I love the photo. The crop has him close to the lower left corner of the frame heading into the shot across the ice, with open water in the background.
Outstanding post, BD. Six weeks? Gad. As 'retriever' said, no wonder they're so expensive. Fascinating process, though, and always interesting to see the old world's influence even on modern, computer-controlled processes. When was black pitch invented -- the 2nd century? And yet there it was, playing a vital role.
HOW BLINTZES ARE MADE
how to make blintzesStrawberry blintzesóimpress your family or make them for guests.
We found some great strawberries at the market. We needed something extra special to do with them. So we made luscious strawberry blintzes. We think youíll like this recipe and even if you have never made crepes before, you can do this.
These strawberry blintzes are made up of three parts: the crepes, the strawberry filling, and the strawberry topping. If you think of it as three separate recipes, it wonít be overwhelming; each part is easy. After you have made the three parts, the blintzes are assembled and refried. Both the filling and the syrup call for fresh strawberries. If you are having company over or you have hungry teenagers, double this recipe.
Though this is not difficult, if you have never made crepes before, practice on the family before you invite company over. Your family will love you and with one experience under your belt, youíll be ready for company.
To make the strawberry cream cheese filling:
1/2 of an 8-ounce package of cream cheese
1 cup ricotta cheese
3 tablespoons sugar
1 large egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1 cup cut-up strawberries
In a food processor, a blender, or with an electric mixer, blend the cream cheese, ricotta cheese, sugar, egg yolks, vanilla, and orange zest together until just smooth. Place the filling and the strawberries in the refrigerator until ready to use.
Bakerís note: This recipe calls for uncooked egg. If you would prefer a substitute, use the equivalent in pasteurized eggs which are usually available in your grocerís dairy case.
how to make blintzesTo make the strawberry topping:
3 cups strawberries, washed, hulled, and sliced
1/4 cup sugar
2 tablespoons orange juice
Mix the strawberries, sugar, and juice together in a food processor or blender until the sugar is dissolved and the strawberries are mashed. Some chunks should remain. Set aside in the refrigerator.
To make the crepes:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups milk
1/2 teaspoon vanilla extract
2 large eggs
1. Mix the flour, sugar, baking powder, and salt together in a medium bowl.
2. In a small bowl, whisk the milk, extract and two eggs together. Add the liquids to the flour mixture and whisk together until smooth.
3. Heat a small skillet or crepe pan until medium hot. Melt some butter in the pan. Pour about a quarter cup of the batter into the preheated pan. Immediately tip and rotate the skillet so that there is a thin coating of batter over the bottom of the pan. Cook until it is light-colored on one side and turn and cook on the second side. Remove the cooked crepe to a plate. Repeat, stacking the crepes between sheets of waxed paper. Cover them to keep warm. This recipe should make 10-12 eight-inch crepes.
Bakerís note: The secret to cooking crepes is to rotate the pan to spread the batter as soon as it hits the hot pan. For blintzes, undercook the crepes slightly since you will fry the blintzes after assembly. A crepe pan makes the job easier.
To assemble the blintzes:
Place the crepes cooked side up. Place a heaping tablespoon of cream cheese filling and a heaping tablespoon of sliced strawberries on the bottom half of a crepe. Fold the bottom up. Fold the sides in. Then, roll the crepe up to form a rectangular packet. (See illustrations.) Cover and refrigerate until you are ready to cook your blitzes.
To fry the blintzes:
Melt two tablespoons of butter in the skillet or crepe pan. Place enough blintzes in the pan seam side down to fill the pan. Fry for about two minutes on each side or until golden and crisp. Keep the blintzes warm in the oven set at 250 degrees until ready to serve.
Serve with the strawberry topping.
Just send over a pile of 'em instead of telling me how to make them.
Visited the Eastman house years ago and was so impressed. Must get back there again. I just have a Kodak Easy Share but it has been true to its name. Have had fun with it. Some of the ducks and geese and pigeons along the waterfront parks are used to being fed and are not shy so it is easy to get close.
p.s. to the editor....the trolls and sock puppets at Maggies are tiresome bores, imho.