Every good image.
Every bad image. (Yikes!)
Begins and ends with LIGHT.
Gaining a clear understanding of how your camera behaves in different lighting conditions is key to becoming a better photographer. It is also the key to getting out of auto mode! [In my next post, I will explain exactly what "auto mode" is on your camera.]
After a year of brainstorming.
And several weeks of planning.
The Everyday Photographer Workshop came to be! And these eight ladies were the very first to attend.
And provide essential feedback. I learned a few things myself today:
1. I need to incorporate more hands-on time.
2. A smaller class size would allow me to better address individual needs.
3. I need to fine-tune the current workbook/curriculum.
I will be making a few changes based on what I learned and posting them Wednesday when registration opens for the July workshop.
Thanks SO MUCH to all of you who took part in this very big day!!!!!!
It’s finally here!!!!! The very first Everyday Photographer Workshop takes place THIS WEEKEND! And I can’t wait to share oodles of information (and goodies!) with the ladies. [And hopefully remember to capture of few images to post here as well!]
And for those interested in attending the next workshop, registration details will be posted on Wednesday. If you have any questions, let me know!
We used to save the fondue experience for New Year’s Eve alone but this year, I have a bug.
I even worked an Italian cheese fondue into our 2013 Spring Weekend Retreat menu! [I'll share that recipe another time.] Today I am posting a delicious dessert fondue recipe – which, if you have never done fondue before, can be the perfect place to start.
The texture is almost like caramel and the flavor reminds me MUCH of those yummy Special K bars my sister Stacey makes. It is best served with banana slices, apple wedges, pound cake cubes, pretzels, strawberries, and melba toast rounds. The printable recipe is below.
- 1/4 cup packed brown sugar
- 1/4 cup corn syrup
- 2 Tablespoons butter
- 1/4 cup water
- 4 marshmallows
- 2/3 cup smooth peanut butter
- 1/2 cup 2% evaporated milk
- 1 teaspoon vanilla extract
- In a saucepan over low heat, combine brown sugar, corn syrup, butter and water; cook, stirring, for 5 minutes or until sugar is dissolved. Add marshmallows, peanut butter, and evaporated milk; continue to stir until melted and smooth. Remove from heat and stir in vanilla. Transfer immediately to fondue pot. Stir occasionally to prevent excess thickening.
- Spear a piece of fruit or cake with fondue fork and dip in fondue.