Our son is so thoughtful, when he is eating his favourite food (watermelon) and Tanya isn’t, he asks,’Mama’s watermelon?’
I was sent a link to an article from a photography friend – How to Become a Photographer. I enjoyed this post, particularly this point:
Photograph the way you like it. Don’t believe in anything but your taste, you are life and it’s life that chooses…You are the only criterion.
Everyday I see things that amaze me, and I want to take photos of these things because they interest me. I need to develop my own style, one from within my self that is a reflection of me. This is hard to do when you are looking to impress other people with your photos.
My Favourite points
The article is great and contains other suggestions, below are my favourite points:
- Don’t force the photos
- Get away from familiarity and move towards the unknown
- Print your photos and post them on the wall, put the ones that you like the best higher on the wall
I think the last point is a powerful as well. Posting your photos on wall and constantly changing the order to meet your taste is a form of self reflection.
Self reflection is very powerful.
Picture at the top of the post
July 11, 2015 – Update. I decided that I should add a photo to this post. My favourite shots are where human and nature intersect. Sometime we leave a small footprint on a mountain side. Sometime the humans are in control, but over time nature always takes over and I love that.
About six months ago I bought the book Pok Pok which contains a number of ambitious Thai recipes. This recipe is one that is one of the lowest effort in the book. I have adapted this slightly to what I had on hand and I am putting it on this blog for my reference.
This sauce makes the noodles taste great. To make the tamarind water, take some tamarind pulp, chop it and add hot water. Mix well then strain out the pulp. The rest is your water. Use a 2:1 ratio of water to pulp, you may need to add water if it remains too pulpy.
- 3 tbs of tamarind water
- 1.5 tbs of fish sauce
- 1.5tsp of shrimp paste
- 1tbs of sugar
Mix everything together, taste and adjust. It has a lot of umami and salt so it isn’t the most pleasant flavor, but you will be adding it to a lot of noodles and this is the main flavouring agent.
- 2 cloves of garlic minced
- 4 eggs
- 1/2 lbs of rice noodles cooked
- 2 carrots grated
- 1/4 bunch of cilantro
- A couple handfuls of roasted peanuts
Beat the eggs, reduce the eggs and add cooked shrimp or chicken if you would like. Cook in small batches, this is enough for two meals, so divide everything in half.
- Heat the wok on high
- Heat oil in a wok, add the garlic.
- Add the eggs and cook, stirring so they don’t burn to the bottom, remove and set aside
- Add the drained cooked noodles, carrots and the sauce
- Stir until warm and mixed
- Add the cooked eggs and cilantro
- Plat the noodles, top with roasted peanuts and sprots
- Server with Lime