22 September 2011


This past weekend I participated in a photography workshop to improve my photo skillz. The class was about 4 hours long and really informative-- great for beginners like me :) I signed up for it around the same time I ordered my camera and I am so glad that I did it. Before the class I just kind of experimented with my camera and didn't really understand how it works. Here's the website for the class. 

I thought I would share a couple of my photos from the "photo safari" it wasn't quite as exciting as an African safari but it wasn't too bad. We mostly had to practice photographing flowers and buildings so that's what you'll see here, no National Geographic yet. I wish I could say I recommend the safari but there were way to many students for one teacher. 

p.s. I didn't do any editing software on these and my camera is a Cannon digital rebel 1100D. These were shot with an 18-25mm lens. So gimme a shout if you have any tips/tricks/suggestions or whatever.

After I got home I walked around the lake by my house and took a few more shots:

Improvement-- especially if you look back at some of my older posts!

Have a lovely evening!

19 September 2011

It's here....

Autumn! Yay! My absolute favorite season is finally here! To celebrate I wanted to combine some of my favorite early fall flavors and make a salad. I also wanted to prove to my dad that homemade vinaigrette is way freakin' better than the stuff in the bottle so here you go my friends:

Johnny Apple Salad and Cornbread Puddin':

For the salad:
Package of Spring Mix
5 strips of bacon, cooked to a crisp and crumbled
2 Gala apples, diced
1 Small shallot, minced
1/2 Cup toasted almonds
4 T Olive oil
1 t Apple cider vinegar
1 glug of runny hunny
Salt and Pepper to taste

To make the vinaigrette, combine the olive oil, apple cider vinegar, salt, pepper, and shallot. Add the lettuce, almonds, apples and toss. Sprinkle with the bacon and almonds and enjoy!

Cornbread puddin':
2 14.75 oz cans of creamed corn
3/4 C Sour cream
1 package of Jiffy cornbread mix
1 egg
1 stick of melted butter

Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 45 minutes and serve warm.