
I noticed this subtle tagging on a tree during disc golf today.
I noticed this subtle tagging on a tree during disc golf today.
I don’t normally walk this way, so I was happy coming across these reflections across the shadow. It worked well on the multi-colored granite tile backdrop. Although I feel that I should spend more time on the post-processing of this photo. The picture turned out too flat.
I bought some new lights recently. Two ePhoto 1000 LED 5500K Professional Video Studio Portrait LED Light Panel Lighting Light Panel. My kitchen is rather dark. Its not next to windows for natural lighting. So it relies on fluorescent lighting. Which is okay for normal use. But not nearly bright enough for video. I tried out three halogen work lights from Home Depot. These are pretty cheap. You can work around the yellow-brown tint. But they put out a lot of heat.
LED lights are the wave of the future. They use less electricity and they run cool. The only problem is with the light balance. But that will become less of a problem as the technology progresses.
This time around, I decided to not talk as I was cooking. And I just recorded the background noises. This meant I had to wait for the refrigerator to stop cooling and turn off the air conditioner.
Now I had to write a dialog and record that track separately. Unfortunately, I forgot to turn off the computer’s speaker while I was watching the video and speaking my lines. And I caught an instant messaging beep at the end. I also didn’t bother with timing out the lines and fitting them to what I was doing on the video. Sigh, this gets complicated rather quickly.
Cooking Caramel from Mark Hamzy on Vimeo.
This recipe is for a quick version of caramel sauce. Instead of using white sugar, you use dark brown sugar. The molasses is what you would normally get when you caramelize the sugar. You also mix the cream in with the sugar and just cook off the water without burning the sugar and milk solids. So I wanted to show you what stages the liquid goes through as the water slowly cooks off. Keep in mind that it will snowball towards the end. Water keeps the temperature pegged at the boiling point until it boils off. Once the water is gone, it will offer no protection and the sugar (and other solids) will quickly heat up.
When sugar syrup is heated, it goes through the following stages (which is how it acts when it is cooled back down in ice water.
Fahrenheit | Term | Sugar/Water % | Description | Use |
230-234 | Thread | 80% | Forms 2″ threads | Syrup |
234-240 | Soft Ball | 85% | Ball that flattens | Fondant, fudge, pralines |
244-248 | Firm Ball | 87% | Ball that holds its shape | Caramels |
250-266 | Hard Ball | 92% | Ball is hard and firm | Divinity, nougat |
270-290 | Soft Crack | 95% | Hard, pliable threads | Taffy |
300-310 | Hard Crack | 99% | Hard, brittle threads | Brittles, lollipops |
320-350 | Caramel | 100%? | Syrup from tan to brown | Flan |
I went to South Florida again to visit the family, the beach, and some Cuban restaurants. This time I tried out the Prius as a rental car. It was okay car to drive.
While I stayed at my Aunt Jill’s house, I was able to visit with my other Aunt, Beth. Here I am with both of my Aunties.
I also saw some of my friends who still live here: Sean Conner and Bunny.
And another Sean. Williams, that is. It was good to see them again. If only briefly…
We went to the Sundy House in Delray Beach for brunch. I’ve never been there before and it was nice. The location is pretty. There is an indoor garden, well more of a tropical forest. We also had fun taking pictures. I wish I had more spontaneous pictures like these… The first is my mom and I and the second is my cousin Heather and her mother, Jill.
Here is a video of the Lake Worth beach (here).
And a video of the Boynton Beach Inlet.
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Given how easy it is to make my lemon-lime aid, I thought I would see if I could replicate another favorite drink of mine: the agua fresca at La Selva Mexican Ice Cream store.
I took some pineapple chunks and blended it in water until smooth. The result was really thick and cloudy. Not at all smooth and clear. Straining it off helped out a little. But I think that I need a gravy strainer for this. Or maybe a siphon.
I also made some caramelized simple syrup to sweeten it with. I really have to come up with an easier way to make this. Basically, you take a cup of sugar and put it in a pan. Dry. And heat it up until it turns light brown. Take it off the heat and pour in a cup of water. The problem is that the browned sugar is 340 degrees and solidifies when the water is poured in. You have to mix it around until the candy sugar melts. Which takes a long time and a lot of work. I think it would be easier to just use dark brown sugar in a cup of water and boil it a little bit to break down the sugar.
I do like the effect that the two speedlites had on the picture. It really darkened down the foreground and background.
It was really hard to take this photo. It was too dark for the automatic focusing to work. So I had to shine a flashlight in one hand to help with focusing. Then the mosquitoes were eating me alive. I gave up after the tenth bite.
I also tried recording the buzzing of the cicadas. I think I need a wind sock on the audio recorder. Because, while it didn’t seem windy when I was standing out there, there were definite wind spikes.
I missed an opportunity to take some pictures of flash flooding. According to KVUE, Georgetown received 14.57 inches over two days! Sadly, the weatherman talked about how this was a 500 year rain event, but then did not blog about it.