Friday, August 13, 2010

Try taking a picture "from the ground up" ;)

Recently my friend Arika, (she has a great blog:, was looking at some photos I'd taken.  She commented that her favorites were the ones that were taken a little below the "view" of the subject. 

Usually when I take shots like these I get down in the dirt and angle the camera upwards.  (dirty knees and a few bug bites can be clever if you get a great shot!)  I don't always see a great preview of the picture when I take the shot so I take probably 5-10 and then review after each.  I know it sounds a little obsessive, but I really like getting those eye catching stills-like the ones you're enjoying now ;)  I also like to have the "macro" mode and "foliage" mode on.  I have a cannon so these things might be called different things on your camera-basically a mode that shoots small things and a mode that is good for outdoors. 

From a previous entry I mentioned that I always keep my camera on me for when I see something I want to get a shot of.  The vines are from a couple of days ago in a parking lot-go figure! 
I hope this encourages you to try a different angle the next time you take a shot.  Happy hunting ;)

Sunday, August 8, 2010

My new favorite biscuit ingredient...sour cream!

I like to play around with biscuit recipes and tonight I read one for
plain biscuits that included using sour cream along with milk.  I'm
pretty picky about my sour cream-I think Daisy is really fresh
tasting and I just bought a new thing of it so I thought I'd give it a
try.  Ammmmaaazing results!  It's a little tangy, but makes it more
rich too.  I didn't think something could taste clever haha ;)  Give
it a try and you won't be disappointed.
Here's the recipe that I came up with to make mine:
Preheat your oven to 400 degrees

-2 packed cups of biscuit mix
-1/2 cup of shredded mild cheese like cheddar+ monterey jack cheese
(Kraft has a good blend)
-1/3 cup of sour cream (Daisy regular works great)
-1/3 cup of at least 2 percent milk
Optional: add a little bit of salt and pepper or Italian seasoning when mixing

Mix the biscuit mix, cheese, sour cream, and milk in a bowl and fold
over a few times.  Place the dough on a big, flat plate and spread it
out and down into about a half inch thick.  Spray a cookie sheet with
cooking spray.  Use a cup to cut rings into the dough and place them
onto the cookie sheet.  Spread a little less than a half of teaspoon
of spreadable butter on top of each raw biscuit.  Before you put the
biscuits into the oven place sheets of tin foil on the whole oven
shelf under where you’ll put your cookie sheet (to catch the butter
drip-it smells bad if it burns on the bottom of the oven).  Bake for
about 9 minutes and let them sit for 1 or 2 minutes before eating them up!