Category: 365 Photo Project

I was laying in bed reviewing photos in my camera when I accidentally hit the shutter switch. The camera was on AV mode, so it took a 15 second exposure. I still had my remote flash set up so I triggered it twice during the exposure. This essentially gave me a in-digital-camera double exposure effect that only works in complete darkness.

I hope that someday my main form of transportation will be a bicycle.

Late night conversations with a good friend.

Everyday but Sunday, this crap goes from mailbox to recycle bin in 5 seconds or less.

I had a feeling we where going to have an epic sunset this evening, so I used some help from Facebook and Google Maps to find a new spot to take some shots. Squantum Woods State Park in East Providence turned out to be a decent place with some interesting views of  the Providence Harbor. It was nice to see a lot of people out and about enjoying this great spring day while zipping up and down the East Bay Bike Path, but I must say the amount of trash scattered about was a bit distracting.

Sigma 8mm with some Lightroom Profile Corrections.

The weather is warming up and the plants are finally starting to turn green. It’s spring!

Sunday was a day of errands and old school NES games.

Baked Sweet Potato Fries
Author: The Vegan Chef

2 lbs. sweet potatoes, peeled
2-4 T. toasted sesame oil
2 t. ground cumin
2 t. chili powder
1 t. paprika
1 t. salt

Lightly oil (or spray with oil) two non-stick cookie sheets and set aside. Cut the peeled sweet potatoes into “french fries” or pieces 1/2-inch wide and 3-4-inches long. Transfer the cut sweet potato fries to the prepared cookie sheets, dividing them evenly between the two sheets, and spread them to a single layer. For each cookie sheet: drizzle the sweet potatoes with 1-2 T. toasted sesame oil, then sprinkle with 1 t. ground cumin, 1 t. chili powder, 1/2 t. paprika, and 1/2 t. salt (or to taste). Bake at 375 degrees for 20 minutes. Remove the cookie sheets from the oven, stir the sweet potatoes, and spread to a single layer again. Switch the placement of the cookie sheets on the racks of the oven and bake the sweet potatoes an additional 20-25 minutes, or until lightly browned and crisp. Transfer to a large platter for service.

Serves 6-8

The Northern Lights 1 year birthday party was off the walls on Friday night. This is one of a few fisheye shots I took that night, I had yet to use the fisheye with light shows and was very pleased with the results.

Thanks for having me these past few months, I hope to see you all again soon.

“My life looks better on the Internet than it does in real life. Everyone’s life looks better on the internet than it does in real life. The Internet is partial truths—we get to decide what people see and what they don’t.” -Shauna Niequist

This kids “cheese” face looks like he is pooping, but I love him to bits anyway.

I spotted this gentleman tooting his horn over by the Whole Foods plaza on North Main Street in Providence today.

This Bell and Howell Zoomatic Directors Series is the same model film camera that filmed the assassination of JFK. I purchased it a few years back at a yard sale because I thought it looked neat. I never used it for it’s intended purpose of shooting video, but it sure looks cool on a shelf.

While most people where with their families on Sunday, I spent the day catching up on back-logged photo editing. Dan dragged me out of the house to run some errands, but most places where closed due to it being Easter Sunday. While Dan was driving, I played a weird self-made shooting game with my camera. It is pretty tough to focus and snap a shot of someone when you are in a moving car, so I try to do just that. I think it helps improve my manual focusing and camera control techniques.

For me, the questions of what is going on, who she is, and what she listening to all trump the less than perfect technical details. I definitely need to play with more street photography in the future.

I felt like a spring on Saturday, so I hung out with my buddy Tom Collins.

Ingredients:
1 1/2 oz gin
1 oz lemon juice
1/2 oz sugar syrup
Club soda
Maraschino cherry for garnish
Lemon slice for garnish

Preparation:
Pour the gin, lemon juice, and sugar syrup in a collins glass with ice cubes.

Stir thoroughly.

Top with club soda.

Garnish with the cherry and orange slice.

This is another shot from my Thursday night gig at The Colosseum. It was taken after midnight, and was better than anything I took on Friday, so I decided to go with it for Friday’s 365. I love watching people who can break dance do their thing on a crowded dance floor.