tales of an ordinary girl

After shooting with Kandyce one of the lenses I became interested in was her Lensbaby Composer, which is a low-cost tilt-shift type of lens. Kyle Hepp uses a tilt-shift for a lot of her photography and the results are very good.

So I ordered a Lensbaby and set out on my fall photo shoot with the goal of photographing fall color. Only it was freezing cold and overcast. I tried again a couple of weeks later before the last of the color faded with a different aperture and I think the results are better. I'm not sure if it was because I wasn't sure how to use the lens or because the subject matter wasn't the best choice for the lens, but the pictures kind of hurt my eyes. Less blurring would probably help. Next time I'll try it on architecture to see how that works.

(The Composer adjusts aperture by changing out black disks against the lens. A tool is used to magnetically capture the disk and then a new one is dropped in. It's not as easy as selecting a different setting on the camera, so I didn't change the aperture while shooting.)



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One of my co-workers is a far, far cooler photographer than I can dream of being. She plays around with all kinds of equipment I can only dream of owning. Anyway, she took me out a couple of weeks ago to capture a few sites.

We found an old graveyard in the middle of the suburbs. I don't know if a church used to be on the site, but it looked like they were getting ready to move it or build a subdivision around it.

Then we visited the horses and a nearby barn.

Some of the pictures seem a little over-processed to me, but I liked the results enough to keep them.



Original Source

For the second part of breakfast I made two of PW's quiches, although these are normal depth, so they're one batch of her recipe. I added a couple of extra eggs and some extra cream though because they didn't seem full enough.

What's better than a pound of bacon? A pound of barbeque bacon? Yep, I found some at the grocery store. For the meat-lovers quiche I added the bacon, a cup of cheddar cheese, a little cilantro, and some ancho pepper. I cooked it for half an hour last night before allowing it to cool and refrigerating it. It was still very jiggly when I took it out of the oven and I hope it cooks the rest of the way today without any problems.



For the veggie-lovers I added spinach, mushrooms, and chives to the base quiche and I forgot the mozzarella cheese until this morning, so it's going on top. Ooops. I do not like mushrooms, but these did look pretty in the quiche (or they did before adding the cheese).



The colors on the pictures were really difficult to get right. They're sort-of edited, but the florescent lights are difficult, especially with green.

I'll have to add the after pictures later because I'm running late and I have an 8:30 meeting.