What is this?
++++++++++++++++++++ SSPG
LIfe goes on and even though these are strange and perilous times the species has been through worse and prevailed. The South Street group continues apart from actual contact. We are going to be part of the Atlanta Celebrates Photography Festival this year. I put together a website with 6 photographs from each photographer in the group. It’s a nice bunch of work.
++++++++++++++++++++ Butterflies
With the help of Bill Russell I’ve started studying butterflies and moths again. I say again because it’s been 50 years… since college almost. It was always an interest of mine. I had a butterfly collection when I was 10-11 years old. Now I’m trying to photograph them to aid in field identification, photographing the reverse.
So far it has been more difficult than I thought. The house shakes. It’s not always apparent until you’re trying to make a photograph at 1:2 or 1:1 magnification. The lens magnifies not only the image but movement as well. I can go to flash or setup on the back porch, on the concrete slab. The problem is that Stone Mountain, the outcrop, runs into Atlanta and under our house and a small outcropping runs into the street right in front. When heavy cars or trucks go by about half hit that area and it shakes the house. You can hear the windows rattle. I’ll figure a way. Meanwhile when we go out I photograph the lepidopterans I encounter in the “wild.”
+++++++++++++++++++++ 712
We have a new gate at the back of the lot. Plebeian sort of effort I am very happy about. I found a gate construction kit which got good reviews and seemed to make sense. Franca and I put it together in about 5 hours.
+++++++++++++++++++++ Kayak
And the wherewithall to get the kayak up and running is close. I got the Malone kayak support and rudimentarily put it together yesterday… finish today. Now I will register the trailer and get in touch with Jay Davis and we’ll try some place like the stone Mountain lake. Looking forward to getting out some this fall.
+++++++++++++++++++++ Pizza
We’re using the bread oven more and it’s getting easier to get a decent pizza. Now I’m going to move on to a different recipe in Vetri’s book. The trick is hydration and learning your oven. I added a little more water to the basic Neapolitan recipe, 2T, and I’m running the oven at about 400°F. This is a bit softer dough and the lower temperature gives the dough a bit more time to rise and create a thorough crumb.
Til’ then, whenever that is.