Night Photography Attempt

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So I took this out the back of my best friends house near Sylvan Lake. First attempt at night photography really. There was some really good lightning strikes that night, but of course, I never caught any.

I was thinking lately, you know, maybe I don’t need to upgrade my camera body, maybe what I have is ok. And it probably is ok, for 80% of what I do. For night photography… Not so much.

This is a 5 minute exposure on bulb mode. After I close the shutter on a 5 minute exposure… It takes a good 10-15 minutes to process before it shows up as viewable, and before I can do anything else with my camera… I can understand there is a lot to deal with on a 5 minute exposure, but 10-15 minutes between shots is a lot of time for me to stand there missing awesome lighting strikes or aurora.

So… I will need to upgrade my camera body at some point. When that will happen, who knows. Right now the only guarantee is that I will do it when I grad from school and get my first tax return with awesome Education credit on it. But… that’s at least spring 2015. That is a long way off. So. Who knows, maybe if I can swing it, I will try to do it this Christmas when we get our bonuses at work. IF I can afford it then. Being on a student budget sucks when you have expensive hobbies. On the plus side, after this body upgrade, I shouldn’t need to upgrade bodies again for a good 10-15 years.

So anyway, just thought I’d throw this up for people to look at, since I haven’t posting much lately.

Cheers!

Brown Sugar Shortbread Cookies

Recipe Time. Enjoy!

Brown Sugar Shortbread:

Yield: 30 cookies depending on size.
Time: Prep: 30 minutes.
Total including baking time and dishes: 2 hours.

1 Cup unsalted butter
⅓ Cup packed brown sugar
1 ⅔ Cup all purpose flour
⅓ Cup Cornstarch
1 tsp Vanilla

Cream butter in/with mixer until smooth, add sugar and vanilla. Beat until well mixed.

Add flour and cornstarch. Beat until the dough begins to form into a ball on its own.

Roll dough into a log about 1 inch in diameter, wrap in tinfoil or wax paper or parchment, whatever you have, and refrigerate 30 minutes. You do not need to oil your counter top or anything for this. Shortbread has so much butter it doesn’t stick to anything but itself.

Preheat oven to 350.

Take the dough out of the refrigerator and slice log into slice about ½ an inch thick. Place slices on ungreased cookie sheet. You can put them quite close together because they don’t spread much. I fit 20 on one cookie sheet. Bake for 9-10 minutes. Possibly up to 11 minutes, but you don’t want to over bake shortbread.

Cool and eat them. They are delicious.