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[…] had some of the ingredients for the Pork Chop with Potatoes, Onions and Rosemary recipe, so I thought I’d go ahead and try it with Chicken! Chicken with Potatoes (and corn […]
It’s crazy good… if the lighting was just a little bit better in the Minnechaug gym, the pictures would have been even better!
Wow. Cool post/comparison! Can’t believe how good the D3 is with the lighting.
LOL! Bring it on!!
look at you….Pioneer Man.
Love it Cuz 🙂
In my case you needed to end the first sentence with . . . “Sometimes you have an ingredient but you just don’t know what you’re going to do with it.” PERIOD
It works for me. I see the movement.
This is gorgeous! Absolute serenity!
That was fun!
Oh man, they sound great. How about you make them and invite me over? Now that would be much easier . . . for me 😉
One tip: when adding the breadcrumb, start with 1/2 cup at a time… I found that the eggplant varies in size and moisture – so you don’t want to put too much breadcrumb. Keep adding 1/2 cup at a time (or thereabouts) until the mixture is moist and stick (enough to make meatball size balls).
So gooooood!
I’m happy to report that the problem I was having with Aperture is resolved. I had to do a reinstall of Snow Leopard and that fixed the problem. Best part: the reinstall didn’t touch any of my settings, it basically does an archive and install (google it, you’ll see what it does). So, I’m a happy dude!
I’ve been pondering this update. I enjoyed your link. I guess I’ll get it, although I fear losing my Mac for another month while the IT guys figure out how to hook it back up to the Windows servers. sigh.
“Actuations” is a fancy word for shutter clicks. I used a product called ExifTool, it runs on a Mac. You run it from Terminal – sorta like DOS from the olden days of PC’s…
Basically, it’s a command line tool that extracts all the EXIF information from your pictures, showing you tons of cool information, of which 99.9% you’d never care about.
The one I was interested in was “Image Number”, which tells you how many “clicks” you’ve made with your camera.
Cool, huh?
How does one figure out how to do this? You’re such a geek 😉 I never even heard that word before . . . actuations. Did I spell it right?
I highly recommend making this dish – it was AWESOME… Julia’s new favorite food is “goose goose”
that is why you are the best
I love this website
Oh yeah, forgot to tell you how long I kept this dude on hold – it was 53 minutes 🙂
I hung up and he actually CALLED ME BACK! Unfortunately, it said “Unknown Caller” – but I still wasted an hour of his time!
That is a great idea and I only wish I had the patience to try it. I get those freakin’ calls every single week and I could totally relate to your comment about your blood boiling. I just could never go as far as you did. And they always call my cell phone. Why waste my minutes on those ‘ice holes’? From now on I’m never even answering my phone because of them. If it’s somebody I know, they will leave a message. May they all rot in Hell.
Awesome!! I’m so glad you liked the idea. How stinkin cute were you? When I saw the second picture it hit me right in the face – I could see James! Esp in the mouth area.
Cool!! Looking forward to more pics.
Hey cuz, very cool. I love the name. And to answer your question . . . I hate MySpace – always have. I tried to create a page for my business, but can’t bare to use it. Can’t wait to see you play.
yay!
Happy National Fig Newton Day!
http://www.youtube.com/profile?user=mameres&view=playlists
A new band? Oh goodie.
P.S. The light on the tree was from a street light on the next street over. I shot the series of exposures at around 9pm.
Oh, btw, did you see my “before and after” section of my gallery?
Oooh, I’d love to go but $$$’s might be the issue. I think you’d be just fine with that class, with a DSLR-ish camera, of course. I had mentioned you in the class (and Michelle as well) as saying how I wish I had your EYE – the instructor said you should probably come to the class regardless of the camera you had.
I might go to the Photoshop class for Photographers in Boston next month, we’ll see…
[…] Pepper to taste A squeeze of fresh lemon 1-2 cups of sauce (I used the sauce that I made from my meatball recipe), if you don’t have time, you can use a quick sauce made from a bottled marinara and some […]