Happy Pi Day!!

Hi Folks:

It’s that time of the year (3-14) where we get to celebrate all things irrational, and so as we’ve done for several years now we thought we’d add a recipe or two. Mike’s Auntie Dona – at various stages in her life – ran a bakery, a restaurant, a catering service for several small airlines, and a cooking school. She was also quite a character. Wherever she is now, she likely has flour in her hair. These recipes are hers.

In case pastry has become your bête noire, here’s the one I used in the bakery and still do.

5 cups flour, 1 lb. lard, 1 tsp. salt… blend with pastry blender. Break 1 egg into a cup, beat and fill with water. Add to flour and stir and knead until it’s ready to handle. Seeing as how you’ve got that great lump of pastry there, make a pie or two, some butter tarts, turnovers (apple pie filling, zipped up with cinnamon and a few raisins) or raisin squares or just bake the shells and store them on a shelf. They’ll stay good for ages.

Now about those butter tarts. This recipe I gleaned from an old Mennonite cookbook and have used constantly over the years. Surprise, no butter in butter tarts.

Dona’s stolen recipe for butter tart filling

2 eggs, 1 tsp. vanilla, 1 cup brown sugar, handful of raisins. Beat the hell out of the eggs with your balloon whisk. If you don’t have one, stop right now and go and get one. I mean, really. Then put in the sugar and beat until you have big glutinous bubbles on top. Add your vanilla and raisins, put in tart shells and bake. Do use a 2-lb jam can to cut out your tart shells, 4-lb size for turnovers. Don’t bake butter tarts or anything with an egg base in a high oven. 325° at the most. I find 325 is best for these as a nice crust will form and they look beauteous. Gravy ladle fills the easiest. The amount makes 1 dozen.

So there you go. Have some fun with it! And since you have pastry dough left over, maybe put together a pumpkin or lemon pie or something. Check our Food section for more recipes.

Hugs,
M&M

An HDR Comparison

Hi Folks:

When you mention the term HDR, many people’s thoughts automatically jump to tonemapping and the results that can produce. That’s not what this post is about. If you don’t understand what HDR is all about or why you might want to use it in your photography, I suggest starting here: Why Use HDR? I’ll wait…

Okay, welcome back. I recently acquired a Sony A7R III and one of the features of this camera is that it has a very wide dynamic range – 12 to 14 stops are claimed. To that end, HDR capture with this camera isn’t often necessary. However, a friend of mine and I were out at Victoria’s famous Butchart Gardens last weekend and I wanted to try bracketing a few exposures just to see. Now, when it comes to the question of how many exposures to make and at what EV levels, there’s really only one answer: it depends. It depends on the scene and it also depends on the camera you’re using and what capabilities it has. For my experiment I decided to shoot 5 bracketed exposures at -4/-2/0/+2/+4 EV. Here’s an example of one of those combined images after having been pushed around a bit in Lr.

Water Dragon
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