If you’re in the U.S., I hope you had a wonderful Thanksgiving! Our Thanksgiving was full of delicious food and great company. I made this caramel cheesecake from Tartelette and it was so good!
My 2016 calendar is ready! Below are the images I’ve chosen.
If you’re interested in ordering one of my calendars, please contact me at firstname.lastname@example.org and I’d be happy to work with you! Price depends on your preferred size and quality of the calendar.
A look back at my calendars for 2013, 2014, and 2015 is also available.
I also wanted to take some time to include a brief description of each picture. All were taken in 2015.
January – this is a tree in our neighbor’s yard during a snow storm.
February – this is a scene I came across while out for a walk as the snow was melting during a warmer winter day.
March – taken in my garden with my macro lens. I added a photo filter because the original turned out too pastel-looking.
April – taken at my parents’ house with my macro lens.
May – also taken at my parent’s house, but I used my high aperture lens for this one.
June – picture of a luna moth in my yard.
July – flower in my garden.
August – from a flower garden where I work.
September – trees outside of a building near where I work.
October – a foggy morning at my house.
November – a display outside one of the shops downtown.
December – Christmas decoration on my mantel.Thank you for visiting!
I didn’t wait long after the start of fall to make some zucchini bread. This recipe is a combination of recipes I’ve seen online and one that my mother-in-law gave to me a few weeks ago.
Ingredients – 3 cups all-purpose flour
– 1.75 cups of sugar (most recipes call for 2 cups, so you can add more if you’d like)
– 1 tsp. salt
– 2 tsp. cinnamon (sometimes I add 3 tsp if I want more of a cinnamon taste)
– 1 tsp. baking soda
– 1 tsp. baking powder
– 1 cup of oil (I used 1/2 cup of oil and 1/2 cup of applesauce to reduce calories)
– 3 eggs
– 2 tsp. vanilla
– 2 cups of grated zucchini
Pre-heat the oven to 350F. Mix together dry ingredients and add oil, eggs, vanilla, and grated zucchini and stir until combined. Pour batter (about 2.5 cups each) in to two greased bread pans and bake for 55-70 minutes. Bread is done when toothpick comes out clean. I leave mine in for 70 minutes.
This is a little embarrassing, but I just read about freelensing for the first time a few days ago. Freelens is when you disconnect your lens from your camera and then hold the lens up to your camera at an angle. It can create really interesting images. I still need a lot of practice, but here are the images I took around my yard.
If you’ve taken freelens pictures, what do you think of this technique? Do you have any tricks or tips?
On a side note, I’m really loving all these fall colors!
Hi Everyone! I wanted to share with you that I just opened an Etsy shop. Currently the items I have for sale are hand-made (by me) banners and cupcake toppers. I plan to add items that feature my photography such as calendars and post cards. I named the shop Sophe’s Selections after my late grandmother Sophe (pronounced like Sophie). Here’s a preview of my listings:
My husband bought me a new lens for our anniversary! I got a Canon EFS 60mm f/2.8 Macro! I’ve been wanting a macro for a while, so I am really excited! Here are some pictures I took earlier with absolutely no edits made. It’s going to take me a bit to get to the point where I’m as comfortable with it as I am with the others.