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Photographing Dinner
- L.Nightshade Jun 24, 2011 09:39 AM
Do you post photos on Chowhound, or maybe on a blog?
I'd love to hear and see some of your experiences. Not super pro stuff, just cooks who click.
What camera do you use? Do you use a lighting set-up or natural light? What has been useful, what has been problematic? Do you photograph all your steps, or just the final product? What issues have you found with uploads? What solutions have you found?
And finally, post some great photos! Post your unsuccessful ones and maybe we can troubleshoot together.
I am working with a Nikon point and shoot that is about 10 years old. I hope to upgrade soon (for various reasons, not just food pics). I use a workbench lamp clamped to my cookbook holder on the kitchen counter. Sometimes it works, other times, not so much. I also seem to lose some color value when I upload to Chowhound. Still working on it, still having fun.
So glad you started this thread, Nightshade! Point by point:
- I also use a point and shoot. Canon PowerShot A590 IS, 4 or 5 years old, Aquarium and macro settings, to be exact. Those two settings seem to best reproduce what I see with the naked eye.
I have access to the Man's fancycam, but am still debating over whether to use it for my blog pics because if there is any point of view to my blog, it's that I find particular satisfaction in making do, and I've somehow got it in my mind that using my point and shoot is better aligned with that philosophy. (Though people have made some very good points about why I should consider using the other cam.)
- No particular lighting setup. However, as it gets later in the day, I will turn on the kitchen light, which is fluorescent, and the dining room light, which is incandescent, to balance out the blue from the fluorescent.
- Sometimes problematic and other times a boon for me is ambient lighting because of the way our current kitchen is set up. Lots of natural light from the back. Sometimes it makes for a stark white background that provides lots of contrast. Other times, it washes out detail and color.
- I photograph all or most of my steps and share those albums with friends on facebook who seem to like the sequential pics. Helps them when they're duplicating the recipes. (I love facebook albums for that reason, btw.)
- No issue with uploads unless I have crap connection.
- I also lose color when I upload here.
The first two pics show how anemic/washed out the fluorescent light can appear as opposed to the third pic, which is balanced with the incandescent.
I've got way too many crap pics to choose just one. :P
Still have a LONG way to go in terms of composition and angling, particularly when it comes to multiple elements on a plate. Dead on from the top seems so one dimensional, but then some times it's the only way to show more than 2 elements.
I'm not very food-style-ish. I care about presentation, but my own style is fairly casual, so I tend not to doll the food up too much and usually photograph it the way it lands on the plate, relying more on angling and distance to try to make it look appealing than on heavy manipulation.
Almost forgot the steam. It's always handy when taking sequential shots to have a steam blower handy. The Man is very good about blowing steam. It's difficult to do it yourself from behind the camera. :P
So much more to learn, so I'm looking forward to more responses!
re: inaplasticcup
Ina, you are a great photographer if you get all those beautiful photos from a point and shoot AND just light from your kitchen and dining room! I get weird shadows or they just aren't bright enough.
re: BombayUpWithaTwist
Thanks, Bombay. You're always so encouraging, and I'm flattered you like my pics because I find yours really pleasing to the eye and imagination.
Care to share some of your tricks with us?
re: inaplasticcup
It's amazing what different lighting can do! What do you mean by a steam blower? I use my hubby as an asst sometimes too;o)
re: BombayUpWithaTwist
LOL. When I take sequential pics of the cooking session for other share albums, I also photograph the actual cooking process (I rarely post those pics here), so steam rises to the lens from the cooking vessel and makes for foggy pictures. And no matter how I try to blow it away from behind the camera, I just can't seem to direct the air to the right place, hence the Steam Blowing Man.
re: inaplasticcup
Aaah, I know exactly what you are talking about! I've just blown with my mouth sometimes when I'm taking shots on the stove...lol I never thought of actually having something to do it with!
re: inaplasticcup
Didn't you say you were moving? Or was that someone else? If it was you, how will the light be in your new kitchen? I'm impressed that your photos are taken with ambient light.
re: L.Nightshade
I am moving, and I've yet to take food pics in the new kitchen. Am really curious as to how that's going to work. I'm really trying to maximize the point and shoot for now, just to see how much better I can get with it before I start having the Man take pics with his SLR.
When I (self) publish my e-book, I will definitely have him take the pics if for the much finer resolution and richness of color (pics attached). But for now, I'm going to take the P&S as far as I can take it. (Not to mention the fact the Man would have a heart attack if I abused his camera the way I do mine, during the cooking process, with meat and flour and oil on my hands, no less. :P)
re: inaplasticcup
Those photos are with the fancy cam? The resolution is great. I also like the narrow depth of field. I can't get the background to go soft focus with my point and shoot.
re: L.Nightshade
Have you tried getting up real close using a macro setting?
And yeah, those are the fancycam pics. :)
re: inaplasticcup
I guess you are right, when I get very close there is some loss of focus in the background. Usually I don't hold the camera steady enough and lose all focus! Next camera gets a tripod.
re: L.Nightshade
Maybe you're forgetting to eat before you shoot! :P
I don't know if this will help, but sometimes, when my shooting hand (right) is shaky, I steady it at the wrist with my left.
re: inaplasticcup
I will try your steadying idea, thanks.
Well, of course I don't eat before I shoot. Everyone must wait for the photos to be taken, myself included!
re: inaplasticcup
Looking at your first photo id say your fluorescent bulb is probably matched close to daylight balance as far as color goes. You would be better off spending 5 $ and buying a daylight balanced incandescent bulb for your incandescent fixture. If you try to balance different color light sources against each other you will end up with pictures that have strange color casts either over the whole image or just in the shadow areas. Your first photo in the series is actually the closest to a marketable image instead of turning on that incandescent fixture which made the shadow area of the bun in the foreground orange, a small white or silver fill card would have filled the shadow and kept the over all color balance right. Your "corrected" third image actually looks way too orange both in the highlight and its super orange in the shadows that are being filled by your incandescent light that is way too warm. Digital cameras are much more accurate at reproducing color casts than film ever was. being consistent with the color of your light is super important with digital. Using one light source and cards is an easier way to go it kills the need to check to make sure that all the colors of the lights match each other. Also for around $10 pick up grey strip card for color balance. its a small card that has a scale of pure white to pure black. you can lay it in the frame on your first picture and remove it for the rest. when you get your images into your editing software balance the image with the grey card then apply the settings to the rest of the images from that shot. Its a simple cheap way to make sure your colors are accurate to the subject matter. ciao
re: Valabar
Thanks for your advice, Valabar. I'm in a new kitchen with very different light now, but at the very least, I'm sure I should replace the fluorescent bulb with incandescent. Luckily the natural light in my dining room is much easier to deal with than the previous, so I wait until the food makes it onto the table for my final shots. It's quite an education reading what you see with your professional eye...
Ln, you are doing something right because your last set of photos of your spring rolls was beautiful! I think it's just about practice makes perfect. I've improved tons since I started blogging two monts ago:-)
I've read up on how-to threads and studied others photos. You can get a grasp on composition just by going on Tastespotting and Foodgawker:-)
Getting a lightbox helps too.
I still have a ton to learn, baby steps!
re: BombayUpWithaTwist
Yeah. I'll vouch for those spring roll pics. <drools...>
re: BombayUpWithaTwist
Thank you both! So very nice to hear. I am getting better, I think!
i take more photos of beer than food, most of which are uploaded to Flickr. i use an old Nikon at home, and a point & click on oinking trips. even at home there's no fancy set-up and i try to keep it as simple as possible.
looking forward to seeing (photos) and learning in this thread!
btw, there's also another food photo thread but it has died.
re: Pata_Negra
Jealous of your oinking trips a little, PN. :)
re: inaplasticcup
it never crossed my mind to make photos of food until *after* i returned from a trip to Peru and Bolivia in 2003, which had nothing to do with food.
re: Pata_Negra
Would love to see some of your photos, Pata :o) Yum, Oinking trips!
re: BombayUpWithaTwist
i've recently been to Chile and now started to sort out the photos.
pic 1 @Ancud, Chile: an enormous shellfish dish called 'curanto'. (http://en.wikipedia.org/wiki/Curanto)
pic 2 @home: simple asparagus soup. fish is haddock loin.
re: Pata_Negra
Pata, your photos look beautiful! How were you able to get so much light on the first pic? Wasn't it taken at a restaurant?
Your 2nd one is so beautiful too! Nice composition and it looks so soft :o)
re: BombayUpWithaTwist
yes the first one was taken in a restaurant. this restaurant is extremely informal and the lighting is fluorescent.
re: Pata_Negra
Hard to believe that first photo is taken under fluorescent lamps. It looks like an outdoor shot. Very nice.
re: L.Nightshade
It really does. Nice observation, Nightshade.
re: Pata_Negra
I love the white tray effect, gorgeous...
re: escondido123
When you say you block the flash, do you mean it flashes, but you cover it with something? Your photos must be beautiful with the afternoon sun!
re: BombayUpWithaTwist
I just put my finger over the flash if it is a quick shot, or tape cardboard over it if I'm doing more. As you can see, the sun is quite bright--I would knock it back if printing--but I like the way it lets you see the grains of salt. I am sure there is a way to turn the flash off, but I haven't taken the time to read the manual. LOL
re: escondido123
I've heard of putting your finger or even a piece of kleenex over the flash...lol I see what you mean by the salt, it really pops out!
I'm like you, sometimes I just want to do things right away without reading a manual:o)
re: escondido123
I think it's neat how you've captured the time of day in that pic, escondido.
re: inaplasticcup
Thanks. I've been posting pics of produce sometimes to encourage people to go to the Farmers' Market. I've also taken some when I was there but can't seem to find them.
These are my progression of my photo skills...
I'm going to post all my photos here and hope the explanations make sense :o)
I started posting on FB first then started my blog just over 2 months ago.
Giant Roast Chicken..taken with point & shoot Leica on 11/18/09, no flash
I really thought this was good at the time..lol Now I look at it and think, omg, what
was I thinking!
Pasta...taken w/Leica again, no flash on kitchen counter w/kitchen lights. After I starting blogging, 4/21/11
I thought for sure that Tastespotting & Foodgawker would accept it...lol Now I see it
was too dark and the white balance is off
Sliced Steak...taken w/Nikon D300s w/Nikor 60 mm lens. This is the camera and lens I normally use now. Poor Leica feels neglected;o) This was taken late afternoon by a window, no flash. 4/25/11
My first photo that was accepted by both TS & FG! I found that they like very bright & light
photos w/white plates and Bokeh (gradual blurring)
Roast Chicken...Taken w/Nikon on kitchen counter on top of white paper w/lights shining on it on both sides, no flash 6/5/11
Accepted on FG, but rejected by Tastespotting for composition!
Pesto...Taken w/Nikon inside of a light box w/lights shining on it from both sides. 6/19/11
Both FG & TS accepted this one :o) Tastespotting really likes the props!
So, see, I learned a lot in a short time and I still have a lot to learn:o) I really don't have the time to use a ton of props like some people with all the different colored napkins and layered plates. I make the meal and then that's our dinner! Sometimes I do make 2 sets of food, one to shoot early (then that's my lunch the next day) and the other that we can eat hot. It depends on the food. Obviously, I'm not making 2 roast chickens!
re: BombayUpWithaTwist
That's awesome. I love how you took us through the progression. I can definitely see why 4 and 5 were selected for TS & FG.
I'm finding that flash is very rarely a good thing for food pics. What do you think?
re: inaplasticcup
I keep reading don't use flash, but I guess it has it's place. I was talking to a camera store guy that takes food photos as a living and he says he always uses flash...well strobe lights and stuff;o) Or do like escondido and cover the flash for a different affect and they also have those covers for them too. See, so much to learn...lol
re: BombayUpWithaTwist
As a rule, don't use the camera's flash. You do want to use a flash that attaches to the camera, that can be directed to bounce off surfaces. Strobes also.
re: monavano
Monavano, I guess using point and shoot and dslr makes a difference in what type of flash to use, right?
re: BombayUpWithaTwist
Point and shoots can do a very good job. As stated above, cover the flash with tissue if you must use a flash.
re: monavano
Most point and shoots these days have a feature that disables the flash if you like, luckily. Since I never use flash, it's a godsend. :)
re: monavano
Monavano, can you give me some pointers on my photos, up thread. Obviously not the first 3, I know my mistakes on those...
re: BombayUpWithaTwist
Use something to bounce the light to fill in shadow.
Use white light or adjust the color with a computer program.
The last photo with the noodles has great composition!
Does your camera have a macro mode? If so, use it for close ups.
re: monavano
Thanks Monavano :o) Are you a photographer?
re: monavano
I'm gonna research that. Thanks, monavano.
re: scoopG
Oh yeah. I really need to work on that especially when I have multiple elements on a plate.
Great thread. I just love looking at everybody's beautiful pictures!
In the beginning, I took photos just to post on the Chowhound Home Cooking board a few years back using a point-and-shoot Canon Elph I bought in 2000. That died this year so I've been using my husband's Canon EOS Rebel. I also post on Facebook and Twitter. For me it's a way to 'document' what I cook since I'm always trying something new and I forget something I made that we both loved.
My husband's so used to me taking pictures now before we eat, but I still try to take them quick so the food is hot. I use one of the dial settings on the camera - flash on or off, or the close-up setting, all with autofocus. No light set-up. If it's day, I put the dish on the kitchen table by the window. If it's night, it's on the counter underneath one of the under-cabinet lights.
re: BombayUpWithaTwist
Sounds like we've all got patient SOs. :)
Always enjoy your pics, Rubee. Thanks for sharing them.
re: Breadcrumbs
Thank you! That's so nice to say. And I should give a shout-out to the Chowhound who inspired ME many years ago - Carb Lover. I miss her posts.
use sunlight. don't use non-colorbalanced lights (gonna look icky, if your indoor is yellow. ugg. how do people cook under that??)
re: BombayUpWithaTwist
Using a tripod, Forces you to slow down. It gives you the opportunity to really compose the image with minute adjustments. its sort of mandatory if your serious about controlling what is in the frame. Its not about having steady hands its about being able to make minute adjustments so the image appears exactly the way you want it. If you dont have one it should be at the top of your to buy list. Also using a tripod allows you to shoot at the optimal low iso your camera chip is actually designed to shoot at to produce the cleanest image. Use a tripod, get married to the concept. its important.
re: Naguere
I like how to clarified that it was both empty AND clean, Naguere. :)
Never tried it, but curious to try it now...
re: inaplasticcup
too limiting. youll most likely not be able to place your camera where you want it. and your lighting is limited. you can get the same infinity cove effect with a white table cloth clamped to a pole suspended behind a table and hanging down with a gentle curve to a table top. Its a stupid easy setup and it allows you to work with a camera on a tripod and room to place any lighting you want.
I've been posting photos here and just started a cooking blog a few months ago. I am a complete novice at taking pictures, but not at cooking (forty years, lol). I have a cannon power shot and just started snapping pictures of food after ogling for a couple of years on Foodgawker and Tastespotting. I gleaned some ideas and just snapped away, moving each shot slightly. Moving in and moving back. I may take 30 shots and love only one or two, lol! But it's fun and I get to leave my kids my blog for them to have, if they want one of my recipes (or adapted ones at least).
Also, I have a window seat in my kitchen and shoot a lot of photos right there. I love the natural light that filters through. And I love getting good shots, close up. :)
Today I am experimenting with indoor light, making a Blackberry Buttermilk Cake. Here's a couple of shots of Bill Granger's Carmel Chicken I took recently.
Oh, and it's just a fun hobby. Both cooking and photography. I give lots of food away, lol!
re: mcel215
Such lovely shots mcel, I really enjoy your posts as well!
re: Breadcrumbs
Thank you BC, I enjoy yours too. :)
re: mcel215
Nice shots. I like how you can see the glisten of the glaze. And every individual grain of rice is visible. Do you use a different lens for this kind of closeup, or a macro setting?
re: L.Nightshade
No, I sponed the glazed right before I shot, lol! It's just sitting in my window and shooting very, very close.
I am a total novice and don't know zilch about macros. Just lucky I guess.
But, I take a lot of shots, turning the picture and moving myself around each plate I set. But I do go onto Pioneer Woman's site, under photography and Miss Booshey gives great advice.
Thanks. BTW, I love your backsplash.... :)
re: mcel215
Like the definition and composition of that second pic a lot, mcel. Nice work!
re: inaplasticcup
Thank you. :)
I had to google light box, what an interesting idea. There may be one in my future.
I did do a few photos with flash, by accident when I first started. There is not a lot of natural light in my house. Flash works so-so when the subject is several dishes spread out on a table (see the Bombay Chicken dish below), but is terrible for one-dish shots. I quickly went to using overhead light in my kitchen, which lends a somewhat yellow cast to the food (see the sardine rillettes in martini glasses). Low light works OK when I can steady the camera on something low and take a close up (see the bacon-topped spinach meatloaf). My favorite photo so far was taken the first time I used the work lamp. It kind of goes against the rules, low light from the side, busy plates, several objects, but I like it (see the Moroccan tagine shot below).
My next goal is probably getting some white plates. All my plates are very busy (you can see an example in the photo of fish sausages with two sauces). However, I am sometimes satisfied with the results when I use solid color plates (as seen in the roasted squash with herbs and dipping sauce). My pasta bowls are all shades of yellow to soft orange, and I will never again try to shoot something in a yellow bowl, every shot looks sickly.
I've made some progress in the few months I've been shooting food, plan to keep making more and learning from all of you!
re: L.Nightshade
I agree with you about the white plates (we touched on this in the WFD thread). But it's nice to see really decorative ware, too. I guess it's a matter of pairing the right food with the right plate. (I love the dishes in pic #4.)
I really like the closeup on the meatloaf and how you played with the light and shadows on #6.
re: L.Nightshade
Your plates are fine. the way you are presenting your plates is whats disturbing you. 1. you use alot of dark surfaces for your shots underneath your plates. dark on dark will emphasize pattern, tone etc. 2. you are lighting everything from the top straight down onto the plate and you are exposing your pictures for the highlight areas and letting the shadow areas go dark. Instead of buying new plates and expensive gear. try this. take your plate outside cover the top with black card. about 18 inches above the plate. now take a picture and make an exposure so the darkest part of the plate appears to look like its a normal exposure. And yes before you ask. I am a pro food photographer. presentation of the food is always of extreme importance.The fourth photo is quite wonderfull. the others could use some work. The fowl is an example of too many things going on and bad lighting. front lit means no depth it flattens everything. avoid it like the plague. Goblets are really hard to shoot food in. they really are hard to make interesting unless they are transparent and the food actually comes above the rim. otherwise you are painted into a corner with what you can do with them. The meatloaf shot is a bit strange you don't get the sense its meatloaf it just look like seared meat with herbs on it. the Sushi looks odd too. you lose the sense of depth because it is front lit and also because the camera angle is high, The roasted squash and dip could be simplified. One squash splattered just right with dip might have been much more effective.. Sadly refining the ideas is something you can do only if your not in a hurry to get the meal down. Enjoy. keep it up, making pictures is fun. And dont give up on those yellow dishes. If you shoot high key they will go a lovely pastel that will really compliment alot of food. Ciao
re: Valabar
Wow, thank you for taking the time to do a pro critique of my photos.
You speak about adjusting the exposure, but I don't think I can do that with my point and shoot camera. This is one reason I'm looking to upgrade cameras.
You make good points about lighting. The first photo, with the chicken, I took before I knew to suppress the flash, and posted as an example of how flash doesn't seem to work very well for food.
Good point about the dark backgrounds. My counters and placemats are all dark, and that is what I've been using. I'll have to figure out a way to do a light background. I like that you didn't completely dismiss my painted plates, but offered an idea to work with them.
I really appreciate your suggestions and I'll continue to work on the photos. You are correct that only a certain amount of refinement is possible when the diners are waiting to eat!
re: L.Nightshade
alot of cameras have what is called an exposure compensation button. if your camera has one you can make adjustments with it to affect the automatic exposure of your camera. -2 will make the image darker. +2 will make the image brighter. If you have a canon or nikon its a button that has +/- labeled on it.
re: Valabar
How wonderful to have someone so knowledgeable posting here Valabar, your tips are terrific. Thank-you!
re: Valabar
I'll be darned! There are indeed little tiny plus and minus signs with arrows! I'll have to play around with that. Thanks so much, Valabar!
re: L.Nightshade
A few more easy tips. You can buy black white foam core from any decent art supply shop. Small pieces of black and white foam core and 2 inch A clamps are really your other best friend in food photography, You would really be surprised by how much photography in magazines is just daylight manipulated slightly with black and white cards. Ultimately plates are more often than not reflective. The way reflective surfaces are best controlled in photography is with white and black cards. Anyway, the easiest way to get a light surface is fabric. Table cloths and other light textured fabrics are an easy fix for your dark background woes. Garage sales are a treasure trove for the aspiring food photographer Just keep an eye out for interesting stuff. Antique fabrics are usually better made and more interesting than newer ones, plates and glasses with interesting shapes can be picked up dirt cheap. Photography can be a really lazy art form, what seperates the pros who make money from the amateurs is that the pros take responsibility for everything in the frame. Before you continue I highly recommend you spend half an hour in the library. Find a book on art instruction and re read the few pages on composition in the rectangular frame. Thinking of your subject matter in the context of line and form will probably evolve your work. Have fun with it.
re: Valabar
These are wonderful ideas. Thank you so much for your generosity in sharing.
I'm heading off on vacation tomorrow, I think I'll hit a few second hand stores while I'm away!
It would be great to see some of your work. If you are a pro, I realize there might be copyright issues for you posting shots here, but if you can point me towards your work, I'd love it.
re: L.Nightshade
Lol I worked for Burke/ Triolo Foodpix for a few years everything was wrapped up under the foodpix logo. And Victoria Pearson for about 7 years. nothing but advertising. Martha stewart Living. And lots of food and wine and travel work. My own photography went in different directions but im coming back to food again. My obnoxiously large family is strong arming me into making a cookbook of my mothers recipes. Ill post some pics from that in the future for you to peruse.
re: Valabar
Been reading this discussion with great interest. Thanks for sharing your tricks of the trade, Valabar. Look forward to your cookbook pics. :)
I do not, though I will post images of the exterior, or the interiors, depending on the timing, and the setting.
When I am dining, I would not want to drag out my cameras, my lights, and intrude on either my dining partner's meal, or that of other diners.
When I am hired to do food photography (not always, as I am NOT a "food photographer"), it's for a resort's brochure, or advertising. I light each dish, and have a food stylist work on the dish, before I shoot it. While I am dining, that is not going to happen.
To do flash-on camera, point-n-shoot, is just not my style.
Still, I have seen some appetizing, and very good shots, but if I cannot light it, and have the stylist work on it, I will not shoot it.
re: Bill Hunt
Hunt, we are talking about taking food photos of the food we made ourselves, not at restaurants :o) I guess the title should have said that ;o)
re: BombayUpWithaTwist
Uh oh! I missed that aspect.
Then, I recommend a broad, soft overhead main light, some fill around the front, and skimming key lights for the dishes. I have shot such with 4 x 5 film, 2.25 x 2.25cm, 35mm and digital, and with a bit of care, the dishes come out quite nice.
For the fills, I have used aluminum foil, glued to Foamcore, mirrors and reflective flags from my Lowell kit.
The idea is to illuminate the overall scene, fill any shadows (the softness of the overhead should not cast too many dense shadows), and then separate the elements, or dishes with some back, or side light.
Depending on whether one is using hot-lights (tungsten), or strobes (most often with food, as it often does not do well under hot-lights), getting a good White Balance can be critical. Get it right at capture, rather than in post production with Photoshop.
A little bit of egg-wash can go a very long way, to getting a glisten on the food, though one might well not use that on the dish served.
Having a flat-field macro lens can be very helpful. For 35mm, or full-frame (DX) digital, I like the Nikkor 105 Macro, to give me a bit of working distance, though for wider shots, I use my Nikkor 55mm Macro quite a bit too.
I apologize for missing the theme here, and assumed, incorrectly, that it was for shooting food in a restaurant. Mea culpa, mea culpa, and thank you for kindly pointing that out to me.
re: escondido123
I posted a link to an interview by the creators of Chewsy.com here
and in the interview one guy says many restaurants now not only have a policy that guests should not take flash photography, but that patrons not take any photos, because without proper lighting the camera in their phone is not going to make the dish look good.
Seems like an opportunity for food photographers to sell their services to restauraneurs for online posting of photos of their popular dishes for reference by iphone posters.
Ok, now here's a chance to put your food photography skills to the test. I just rec'd an email about this food photography contest for US residents:
Happy snapping!
re: Breadcrumbs
"US residents," that's a pity with the great photos you're posting here! Do you want to rent a room in my house and become a temporary US resident?
re: L.Nightshade
Thanks LN, I hope you enter yours . . . I'll keep my fingers crossed for you!


text:
balzy can be used in ANY situation, examply im hungry= im balzy, or im cold= its balzy out or if you dare, its cold as balls. you can be creative and have fun with this one, so enjoy.
instead of saying im hungry you can say im balzy
instead of saying tired, use balzy
instead of saying tired, use balzy
door j-ko 25 oktober 2007

subset: commoncrawl


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On Wednesday, Sept. 24, 2014, the Port St. Lucie Police Department donated hurricane shutters; enough to cover approximately five homes, to Habitat for Humanity. Bob Calhoun, representative of Habitat for Humanity, accepted the shutters on behalf of the organization. Read more
Sept. 22, 2014
After being apprehended, the suspects were charged with burglary of an unoccupied conveyance and resisting arrest without violence. Read more
Sept. 15, 2014
The suspect cut his leg when he tried to crawl through a window he had broken in order to gain entry into the house. St. Lucie County Fire Rescue responded and Boyd was subsequently air lifted to a nearby hospital. Read more
Sept. 11, 2014
The Police Department, in cooperation with the Palm City chapter of the Association of Certified Forensic Examiners and the Stuart business SelectShred Inc., will be hosting a free public documents shredding event in the east side parking lot of the Police Department on Saturday, Nov. 22 from 10 a.m. to 1 p.m. Read more
Sept. 4, 2014
On the morning of Aug. 15, 2014, the 79-year-old female victim was out on an early morning walk when she noticed a suspicious male hiding at the corner of a business masturbating. This was the thrid time the victim had encountered the suspect committing this lewd act. Read more
Sept. 4, 2014
Please bring completed applications to our member meeting on Tuesday, Sept. 9, 2014, at 6 p.m. at the Port St. Lucie Community Center. We have a few spots open for new members; the student/child will not need to audition for the group. Read more
Sept. 3, 2014
Cristina Sofia Bozzo was charged with 4 counts of exploitation of the elderly, 4 counts of grand theft, 3 counts of dealing in stolen property, and 3 counts of giving false information to a pawn broker. Read more
Sept. 3, 2014
The suspect, who robbed the store on Sunday, Aug. 31, was described as a black male in his early 20s, wearing blue socks over his hands, black ball cap, black t-shirt with white lettering, black shorts and a blue bandana covering the lower portion of his face. Read more


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- Train like the Orangemen!
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Lamentamos que todavia no hay descripción en español para este producto.


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Lamentamos que todavia no hay descripción en español para este producto.


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Arensky & Taneyev: Piano Quintets
Studio Master FLAC & ALAC downloads availableCDA67965
Movement 1: Introduzione: Adagio mesto Allegro patetico
Movement 2: Scherzo: Presto Moderato teneramente Tempo 1 Prestissimo
Movement 3: Largo
Movement 4: Finale: Allegro vivace Moderato maestoso
The first movement is prefaced by a dark, searching introduction, all of whose ideas will eventually be stirred into the melting-pot of the Allegro patetico. The shadowy theme heard at the outset on the piano (emulated by Prokofiev more than thirty years later, in one of his darkest and most impressive works, the First Violin Sonata) transmutes into the main theme of the movement. It also engenders the main contrasting idea, when, as if by magic, its descending contour is inverted to reveal a nobly aspiring tune. Both thematic groups are led off by the piano, as is the development section (beginning 'stormily', after a pizzicato cadence for the strings). Waves of compositional and instrumental virtuosity culminate in a recapitulation that allocates the aspiring theme to the cello and is unremitting in its technical demands on the pianist.
The charm of the effervescent Scherzo rests most obviously on the bouncing staccatos for the strings, but more subtly also on the harmonic deflections in the main theme and in the various circuitous routes Taneyev devises in order to get back to the home key. Not least among the challenges to the pianist in this movement are the scales that lead into the main theme. Initially unobtrusive, these grow on each appearance, eventually covering most of the instrument's range. Sandwiched in the middle of the movement is a warm-hearted trio section, whose opening bars briefly reappear as a kind of parenthesis in the headlong coda.
Smuggled into that coda is a descending scalic figure that will become the foundation of the Largo, a slow movement of almost Handelian stateliness. This theme is presented in statuesque octaves at the outset, then becomes the support for a lyrical flowering in the strings that seems determined to find freedom of movement despite the stubborn repetitions in the cello. The entire Largo unfolds as a dialogue: not just between piano and strings but also on a more philosophical level, between intellectual severity and expressive warmth.
If the slow movement is a tour de force of construction, so too is the Finale. Its first half is in a constant state of flux, almost as though an entire exposition section has been deleted and we have been plunged instead straight into the development. At length the first movement's main ideas are caught up in the maelstrom, provoking a grandiose climax. Even this, however, is only the beginning of a coda that is laid out on the grandest scale and topped off by a tintinnabulating affirmation of the long-withheld G major.
from notes by David Fanning © 2013


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What is it with this African beat that has taken over NY fashion week? The shag pile carpet on the floor of Proenza Schouler's venue was almost thick enough to render the Savannah plains on the West Side highway (well it was the right colour anyway). But no one was quite convinced that the Out of Africa story that started at Donna Karan and gathered a pace at Micheal Kors had really gained traction at Proenza Schouler: NY's coolest fashion duo.
There is something oddly detached about taking such a far flung fashion trip when most customers are mired in day to day realities that are so much more mundane. And some of the Africa stories have been so literal as to have felt like 42nd St renditions.
Anyway, the driving drum beat and opening outfit of tailored jackets and shorts (heavens above, can anyone save us from a summer in tailored shorts?) with inset panels of tiger stripes confirmed that we were, yet again, on the safari trail. These boys love print and textile but I like to think they you go to them for some painterly experiment that is the result of months of research in the studio. This collection is the last place I'd look for leopard.
One leading online retailer who sat near the British press entertained anyone within earshot with her story that there has been a leaked memo from some unknown entity urging leading US designers to 'do Africa' this season. Who on earth could that be? Has Kofi Anan set up a fashion department without telling anyone? Sounds like a far fetched conspiracy forecasting theory to me. But it made for good front row gossip until this show reached about a third of the way in and suddenly became fabulous.
With the arrival of raffia woven dresses in Mad Men shapes and A line leather skirts and printed shirts this collection stepped out of the costume department and became something much more intriguing: call it an experiment in 40's femininity mashed up with textures from the African landscape. It made for a much more interesting story and some of the most covetable clothes of the week..
The final cocktail dresses cut close to the body with sharp shoulders, naked backs and a sprinkling of sparkly embroidery had a whiff of Wallis Simpson on walkabout. Something that might have veered off into caricature closed with convincing new fashion characters. I'll save up to buy that.
- Paula Reed in New York


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A place were poor ass Mexicans or latins with a few black people live. There is a %80 chance you will be robbed and beatin there. Mostly appartments, and made of tiny thrift stores, El Barrio is one of the most dangeorus places in any city.
Graifiti, Reggeton music, lowriders, and teens fightin each other are all signs you live in El Barrio. Also, if you hear shootings and "Arrrrrrrrriba esssssey" are signs too.
מאת StankySam 8 בינואר, 2007


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Birmingham to Chattanooga – well, almost!
February 8, 2009 at 9:55 pm 7 comments
I had my longest training ride of the year today. Kristine was meeting some friends in Chattanooga for a lunch get-together, and my parents had volunteered to take the kids for the night – sooo what's a crazy cyclist to do … bike to Chattanooga!!! That was the plan, and it went pretty well but I ran out of time and daylight and only made it to Rising Fawn, Georgia about 20 miles short of the goal! I had a tailwind for much of the ride and averaged close to 22 mph for the first 4 hours. Here's a map of the route, some pictures I took along the way, and my HR/Power data.
To put everything in perspective, I had a tailwind for a good part of the ride and I still didn't even make it the distance that they race in Paris-Roubaix! And I didn't have cobblestones to deal with, although there was one part of US 11 in Dekalb County that was pretty rough.
Entry filed under: Training. Tags: epic, point-to-point.
7 Comments Add your own
Lovely map and analysis. Where did you do those? :)
wow, that's impressive brian. if you hadn't made the detour up to mentone you'd have made it. incredible.
for reference, i rode 35 miles with about 2,000′ of climbing on sunday, and still felt like it was all i could do after saturday!
That is crazy Toone!!! Freakin awesome, but crazy. Man, I just need to get on my bike and go like that. You da man!
Highway 11 goes from New Orleans to Maine, and I highly recommend most of it for riding. I have done Chatta to Knoxville on it, and plan to do the same as Brian to Chatta (but will skip Mentone). Most towns like Fort Payne have parallel roads so you avoid the pickup mirrors, which are the most dangerous feature of Hwy 11. Lot a chip seal and breakage on the edges, but not really a lot of traffic Thanks for the great map!
Forgot to add: take plenty of food and drink, the commerce on this highway was killed by the newer interstates in a lot of areas.
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Inspectors found serious plumbing and electrical issues in a veteran's home, but he is now sleeping easier thanks to the kindness of others.
"We got water dripping." The plumbing cavalry arrived at 45th and Charles in Omaha to help a disabled Army veteran surrounded by code violations. "We got the shower head where it's threaded in, there's a threaded and solder joint up there, either one is cracked," said master plumber Marty Anderson.
Dmytro Smith purchased a house remodeled by someone who didn't get permits. "You got water coming down there with electricity, that's certainly a concern," said chief city inspector Jay Davis. Two weeks ago, city inspectors found plumbing and electrical problems. "When they start to do these to turn them over for a profit, they need to be following the rules as well."
After a Fact Finders investigation aired, ServiceOne volunteered a master plumber and an electrician. Thanks to free work by the ServiceOne plumber, this was the last time this disabled vet will find a puddle of water seeping from his shower into his garage.
The retired serviceman was briefed by ServiceOne vice president Jeff Churchill. "We're going to take care of you and get you up to code, so it's safe and everything is working."
That was welcome news for the disabled vet who couldn't afford to make the repairs himself. "This is a heavy load off my shoulders that I do have someone to help me, to work with me, to get everything straightened out."
Serving in Iraq, Sgt Smith would count on reinforcements and he's thankful for the repair mission that will make him feel safe at home.
Fact Finders left a message for the previous owner. We will let you know if the call is returned.
Channel 6 News has made it easy for home buyers to see if permits have been pulled. Click here for permit info.


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What Cat Food to Feed
My six year old male cat died in August due to a urinary blockage. We weren't going to get another cat, especially not a male, but I'm bringing home a new baby boy tomorrow. I've done a bunch of reading on the possible causes of urinary blockages in male cats and have discovered a lot of things I didn't know. Types of food seems to be a huge factor. I read it's best to feed an all wet diet. I think they need a little dry as the crunchy food is good for their teeth. I also read that any food that is made of seafood is a no no. Now I'm trying to figure out what the best choice is for him. There are foods that are for urinary tract health that keep the urine ph down so I'm wondering if one of those would be good. Help!
I found this web site , I am not sure if it will help . My dog got crystals in his urine and I was told not to feed any him food that has yeast in it. So he get canned food now and has not gotten crystals again.
And there are plenty more reasons not to feed dry:
I feed my own cats a combo of pre-made commercial raw (don't have time to make my own) and a variety of good canned foods like Wellness, Nature's Variety, Weruva, ZiwiPeak, Schesir, etc.....
"To close your eyes will not ease another's pain." ~ Chinese Proverb
We must not refuse to see with our eyes what they must endure with their bodies. ~ Gretchen Wyler
I am sorry to hear about the loss of your cat. The loss of a beloved fur buddy can be quite devastating, to say the least. I am glad to see that you have a new fur baby in the home, and that you are deeply involved in research into what makes a healthy, and happy cat. SCM has supplied a couple of excellent websites to browse and her statement is pretty well on the money for what you should consider when it comes to striving to raise a healthy animal.
One of my male cats years ago suffered from urinary tract problems. I was fortunate enough to catch it and take him to emergency at 12 o'clock midnight some 2 hours away from home. In discussing the problem, the vet asked where the litter box was, and I said in the basement. She then said I was extremely lucky to have caught the problem in the early-stage with the litter box so far away from the living area. She recommended, would you believe, a quiet area in the kitchen or in the bathroom if it was close to the main living area of the house where the cat's movements could be observed by people but not disturbed too much. I have followed that rule for 10 years, and in that time there have been several times it has paid off with some of the others having urinary tract issues.
As far as hard food for the cat's teeth go about the best on the market is raw chicken necks. I'll pick up chicken necks at the butcher's bring them home, and cut them in half or in thirds and freeze them - 2 or 3 times a week I'll give a piece as a treat after thawing it out. Put it in a plastic bag, and place it in hot water to bring it up to body temperature before giving it to the cat. DO NOT USE A MICROWAVE. It will start a cooking action as soon as turned on destroying the natural nutritional value of the neck along with making the bones brittle, and causing a digestion problem
A wee bit of seafood from time to time as a treat should not cause any problems. When it is used as a mainstay this can cause issues, and anchovy should be avoided even in fish oil supplements. It is known to be a microtoxin to cats and depending on the cat and the length of time administered can possibly cause a problem.
I am enclosing a couple of websites that I have found useful in the past, and still refer to even today. Hopefully all the information in these different websites that have been mentioned will be of value in the raising of your new fur buddy.
Any further questions, just let us all know.
Animals are such agreeable Friends.
They ask no Questions. They pass no Criticisms.
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Unfortunately, HB is on a 5 sec cd in the current build, and GC basically said that until they can find a way so that HB is not abused/spammed by dw dps dk's, it will have to stay on cd. But he also said that they are looking for a way to take it off cd but in a way it would not be a massive dps increase for dw dps builds.
In my opinion, just swap HB for Acclimation in the talent trees. That would effectively take HB out of reach for efective dw builds.


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Going to the next level: CDs, Positioning, and Incoming Damage
It is often said that the difference between a good tank and a great one is knowing when to use CDs, and by extension, how to place the raid and when things are going to happen. I've touched on this above, but now I want to talk about all of these points together.
Actually, there isn't much to say. Once you learn a fight, once you know when things will happen in the fight, then you are able to be PROACTIVE rather than reactive. Using CDs just before damage comes in. Positioning the raid immediately after the ground changes color. Knowing what damage is avoidable by moving out of the targeted zone will all go a long way to making the fight easier.
And for healers, damage never taken is the easiest damage to heal. If you know a boss is going to use a 300k attack on you and you have 150k HP, you know you're going to be hurting. With 58% damage reduction from armor, that 300k hit will actually end up hitting for 126k (assuming it can't be dodged/parried or wasn't dodged/parried). 24k health - not much. But if you pop Shield Block, you're guaranteed at least a 30% reduction if you're at 72.4% combined, before armor (at least I think it's before armor). So 300k becomes 210k (30% off the top) and 210k with 58% of it reduced next due to armor is now just 88k that came through your block and armor. That leaves you with 62k health, quite a bit more (more than twice) than if the attack came through without using a CD. That's 38k damage you never took and thus your healers never have to heal.
With this in mind, hopefully it's a little clearer why knowing when damage is coming and moving to avoid avoidable damage is a mark of a great tank. By removing damage taken from the table, you are putting less stress on the healers and increasing the efficiency of the raid.
Okay - what was that unhittable thing you talked about before, and what does 72.4% mean? Unhittable is a misnomer term used by the tanking community to talk about when you have a 100% chance of at least blocking the incoming damage. Basically, if you're unhittable, then every incoming melee attack is either avoided or reduced due to block. It's pretty simple. The math get a little more confusing.
First, the unhittable 'soft cap'. The unhittable soft cap is 72.4%. That means your Dodge + Parry + Block = 72.4% Why 72.4%? Well due to the 3 level difference between a raid boss and you (they are level 88, you're level 85) the boss has a hit table against you that is 100%, but from your vantage point, 3 levels lower, it is 102.4% This means that in order to guaranteed that the boss misses or you dodge/parry/block every attack, you need dodge + Parry + block = 97.4 with the base 5% miss chance of a boss making it an uneven 102.4%.
The 72.4% 'soft' cap is determined because Shield Block gives you another 25% block chance for its duration. So if you have 72.4% dodge + parry + block, plus shield block up for 72.4% + 25 = 97.4% chance to dodge/parry/block every incoming attack while shield block is active. Add in the base 5% chance for the boss to miss you and you have 102.4% - unhittable.
But this is a soft-cap. You need a CD to reach it. You can't hit 102.4 Dodge/Parry/Block/Miss without shield block. You can't even in the best gear available in 4.0.6. I think ~95% is as high as you can get. So you cannot currently hard-cap unhittable, though it's estimated in the next tier you will be able to (so whichever patch includes Firelands).
Does this mean you should aim for 72.4%? My 2¢ is no. Keep going, get dodge + parry + block as high as you can. This decreases the number of attacks that come in at full strength making it easier for healers to keep you up. But understanding what Unhittable means is important, even if the term itself is a misnomer.
So why gear for unhittable (maximizing mastery) instead of avoidance (maximizing dodge and parry)? The reason is healibility. While it is true you will take less total damage if you pump dodge and parry, (100% > 30%/60%) you will also take more full power swings, meaning your healers will need to use more mana intensive heals more often. Smoothing out the damage, even if you take more of it, will allow healers to use more efficient medium heals and save their CDs not for a bad string of full-power normal attacks that got through, but for tank-killing burst abilities.
Essentially smooth damage intake makes healers happy. Having to react to unexpected bursts of damage from a string of full-power attacks makes healers out of mana sad pandas.