feeed

I spent the first day of summer blissing out on my new favorite ice cream. Cue the Rolling Stones, it's Brown Sugar in Häagen-Dazs's new "five" lineup. The premise of these straightforward flavors would surely make the world's most famous food purist, In Defense of Food: An Eater's Manifesto author Michael Pollan, cheer its minimally processed approach.

The "five" stands for the five simple ingredients used to make these creamy/cold treats, leading off with milk, cream, sugar and egg yolks, as well as the star flavor component: milk chocolate, coffee, passion fruit, ginger, vanilla bean and, the best of the bunch as far as I'm concerned, brown sugar.

Maybe I'm loving Brown Sugar because it goes so well with my Rhubarb Betty, the most requested summer dessert on my somewhat limited meal-ending repertoire. (I'm more a flash-in-the-pan kind of cook, not a baker.) The rhubarb I've found at farmer's markets this season are huge stalks, so I've had to up my cooking time, but the results are worth the wait.

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I spent the first day of summer blissing out on my new favorite ice cream. Cue the Rolling Stones, it's Brown Sugar in Häagen-Dazs's new "five" lineup. The premise of these straightforward flavors would surely make the world's most famous food purist, In Defense of Food: An Eater's Manifesto author Michael Pollan, cheer its minimally processed approach.

The "five" stands for the five simple ingredients used to make these creamy/cold treats, leading off with milk, cream, sugar and egg yolks, as well as the star flavor component: milk chocolate, coffee, passion fruit, ginger, vanilla bean and, the best of the bunch as far as I'm concerned, brown sugar.

Maybe I'm loving Brown Sugar because it goes so well with my Rhubarb Betty, the most requested summer dessert on my somewhat limited meal-ending repertoire. (I'm more a flash-in-the-pan kind of cook, not a baker.) The rhubarb I've found at farmer's markets this season are huge stalks, so I've had to up my cooking time, but the results are worth the wait.

Vanilla ice cream has always been the finishing touch, but then I discovered Brown Sugar, which is adds an almost caramel-like quality to the tart rhubarb. This match made in sugary heaven has inspired me to dig out my old-fashioned recipes for more fruit classics. Before the summer's over, I'll test Brown Sugar's compatibility to apricot claufouti, cherry buckle, and peach cobbler. Any other pairing suggestions?

Here's my Rhubarb Betty recipe:

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DIY lightbox

You can set up a quick lightbox, using things you have at home.



via flickr.com

Lightening Manual

This video provided by Strobist will help you know more about the flashes, how to use them, mount them and get great results!



original

3 Simple Lightening Techniques

3 light sources and reflector.


the model is lighten with 3 light sources:
1 Key light is directed straight on the model at 6:00,
2 Fill light pointing from the 8:00 direction to light one half of the models face, using the reflector on the other side, the shadows becomes more calm.
3 use the Back light to lighten the background.


High Key Lightening.


point 2 lights directly to the background and 1 in front of the model to create a High Key photo.


Key Light and Back light.



1 set up the Key light in front of the model and light up the background.

How to make cool clip photos

want to make photos like this one ?

all you need is a camera, a clip, water in a plate, some water-colors (optional), and a transparent tape with horizontal stripes on it, you can print them or draw by yourself with using a marker.

watch this video and try to do it by yourself.

Riga TV Tower