Nice Loosing Weight photos

Some cool loosing weight images:

like a bird on a wire

Image by nosha
B l a c k M a g i c

like a drunk in a midnight choir

I have tried in my way to be free

(L. Cohen)

Yellow finch outside my window, in a rainstorm.

Happy Bokeh Wednesday everyone!

This was taken with a wonderful old 85mm f2 Nikkor AIS lens. The lens performs remarkably, but this particular sample’s focus ring is so loose I have to hold it so it doesn’t change focus after every shot…

Pennington, New Jersey, USA

You can also view my photostream with Flickr Hive Mind

π Day Pie #1 2015

Image by djwtwo
I’ve been celebrating Pi Day with my daughters for quite a few years, and with this year being a “high precision” Pi Day (at 9:26:53am, the date and time in US ordering correspond to the first 10 digits of π, 3.141592653…), and it being my 10th anniversary at work at a company with “Math” right there in the company name I couldn’t not make a few punny pies. Unfortunately, my girls were off to Boston for the day (learning some elementary programming), so it was just me solo in the kitchen (not that they minded coming home to homemade pies.)

I made 4 pies this year, although 2 aren’t finished just yet (they need to set up overnight before I can put the finishing touches on; I’ll probably shoot those tomorrow.) This one is a relatively straightforward blueberry pie, since blueberries were on sale today. I usually like to use ClearJel for fruit pie fillings, but I was fresh out so subbed in corn starch, and the filling is just a bit looser than I like it as a result. Messy slices, still tastes great.

Shot with my Nikon D7000 w/35mm ƒ/1.8 prime, 1/250s @ ƒ/4.8, ISO100. Lit from the left and right with SB-700s (right bounced off a silver umbrella, left shot through a white umbrella), although I didn’t make a note of the power settings the right was probably at 1.5x the power of the left or thereabouts. Color finishing in Nik Viveza.

Ingredients

crust for 2-crust pie (use your favorite recipe or a decent store-bought crust; this is a simple 3:2:1 flour:fat:liquid by-weight ratio crust with a little sugar and salt added)

4 c. blueberries (if using frozen, leave them frozen)
5 tbl. corn starch (or 1/4c + 1 tbl. ClearJel)
3/4 c. sugar
1 tbl. lemon zest
1 tbl. lemon juice
2 tbl. butter cut into 1/4" pieces
pinch salt
1 egg, beaten

Directions

Preheat your oven to 375°F with a rack in the lower position. Put a sheet pan on the rack to catch any spillover.

Rinse the drain the blueberries and dry them a bit. Toss with the cornstarch, then add the other ingredients and combine.

Line a pie plate with crust, fill with the blueberry mixture, then top with the other crust and crimp the edges. Cut steam vents in the upper crust, and refrigerate for 10-15 minutes to firm up the crust a bit. Glaze with the beaten egg (you can sprinkle the crust with coarse sugar if you like.)

Bake for 50-60 minutes until you can see the berries bubbling through the steam vents you cut. Cover the edges of the crust with strips of foil about halfway through baking if you don’t want them to get too dark (I don’t usually bother.) Allow to cool completely to room temperature before slicing to allow the filing to firm up.

Serve with lightly sweetened whipped cream.

GAINING/LOOSING WEIGHT

Image by Phreak 2.0