tag:blogger.com,1999:blog-5935591829768927169.comments2008-03-25T18:32:12.685-07:00Paint SlingerNancy Parkhttp://www.blogger.com/profile/16511568391190813598noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5935591829768927169.post-78718216679145544902008-03-25T18:32:00.000-07:002008-03-25T18:32:00.000-07:00Nancy,I love the idea that art can capture the ess...Nancy,<BR/><BR/>I love the idea that art can capture the essence of a thing -- and in doing so, be more realistic than a photograph. And I think your art does that wonderfully! <BR/><BR/>This may sound silly, but in the portrait you painted of me & Billy, you painted my hairstyle -- not how it was, but how I've always wanted it to be. Several months back, I had a very important occasion and felt like my hair needed to be perfect -- so I took a photo of the portrait to the stylist with me. I got some strange looks, but by golly, I got a good hair cut! :-)<BR/><BR/>I'm so glad you have a blog to share your artistic insights with us!<BR/><BR/>- Angela M. (http://blog.craftygoat.com)Unknownhttps://www.blogger.com/profile/06767835672510069799noreply@blogger.comtag:blogger.com,1999:blog-5935591829768927169.post-89483223702257855692008-03-20T20:19:00.000-07:002008-03-20T20:19:00.000-07:00Nancy, I have eaten a lot of salmon patties in my ...Nancy, I have eaten a lot of salmon patties in my time (mother called them croquettes too), but never with cooked onion. I make mine similar to Carol, using Italian bread crumbs 'cause I am lazy and they taste good. I suggest that the first ones any of us ate were fried in lard. I now use OO sparingly. I love these cold the next day if any make it that far.Janhttps://www.blogger.com/profile/13706592175470453859noreply@blogger.comtag:blogger.com,1999:blog-5935591829768927169.post-22326014975300032902008-03-09T19:19:00.000-07:002008-03-09T19:19:00.000-07:00Ron, my training in the "golden mean" is applicabl...Ron, my training in the "golden mean" is applicable in photography. When you divide a canvas or a photo setup into segments that smaller segments can nestle into, your composition is tight. Later, you may want to experiment with dynamics that set up tension and lead the eye away from the focal point, but the focal point must be very strong, or you set up a tension in the viewer that is uncomfortable.<BR/><BR/>Some of the best photographers I know head for the beach or the western mountains. the sparser the contents of the composition, the more likely it is to work for you.<BR/><BR/>If you're proficient in Photoshop, you can correct some of the things you can't avoid in photography, such as background clutter (add an adjustment layer and soften it)or focal image point (Enlarge it, add contrast or chiaroscuro, go to layers and get a drop shadow or outer glow -- the list is endless).<BR/><BR/>Isn't technology wonderful?<BR/><BR/>-- NancyNancy Parkhttps://www.blogger.com/profile/16511568391190813598noreply@blogger.comtag:blogger.com,1999:blog-5935591829768927169.post-55230147544156616662008-03-09T09:30:00.000-07:002008-03-09T09:30:00.000-07:00I am a nascent/budding photographer and have quick...I am a nascent/budding photographer and have quickly learned the difference between photographs and snapshots. I have decent equipment now and only lack the minor thing called skills to use it. My "skills development" plan has several parts. First, as you well understand, is composition. What do I want to say? capture? Next, is technical. Next, and in digital photography, not a minor function, is image management (filing, labeling, etc.). I use Adobe Lightroom for this. Lastly, using Photoshop, I try to fix the problems I created in steps one and two and, sometimes, create something entirely new. <BR/><BR/>I have a life-time of learning yet to do and probably not that much time left to accomplish it so I should get busy. <BR/><BR/>We are on vacation in Myrtle Beach, SC this week (Hilton Head the next) and I have several photo (training) sessions planned. Today I will be working with sea oats, sand, and shells. Tomorrow,?Ronhttps://www.blogger.com/profile/01085100587358465924noreply@blogger.comtag:blogger.com,1999:blog-5935591829768927169.post-47464028405627865882008-03-09T07:19:00.000-07:002008-03-09T07:19:00.000-07:00Nancy, my grandmother and mother passed this recip...Nancy, my grandmother and mother passed this recipe to me. Use one can of salmon, one egg slightly beaten and as many crushed saltine crackers as it takes to make it hold together. Add some grated onion (as much as you like), shape into patties and fry.<BR/><BR/>I'm sure Grandmother's were fried in bacon fat, but Mom used veg oil.<BR/><BR/>We never used the term croquette because my grandmother said to be croquettes, they had to be made in little inverted snow cone shaped things and browned evenly on all sides, which was entirely too much trouble.<BR/><BR/>Try this with leftover fish of any kind, too. My husband suffers through fish dinners to get to the fish cakes!Carolhttps://www.blogger.com/profile/03989207141785857711noreply@blogger.comtag:blogger.com,1999:blog-5935591829768927169.post-35408785217101404212008-03-08T22:25:00.000-08:002008-03-08T22:25:00.000-08:00Nancy I'm sure your mother made salmon croquettes ...Nancy I'm sure your mother made salmon croquettes similar to the ones my mother made. After all we are talking the same town. I don't have the recipe but when I make them today I think mine may be a tad closer to the "real thing" than your experiment. Here goes.<BR/><BR/>The salmon is canned. I doubt either of our parents could afford the real deal. I have no exact measurements.<BR/><BR/>Heat an iron skillet. Use about a tbsp of olive oil (our mothers probably used Crisco) and soften some chopped onion in the oil. Meanwhile, add one egg to the can of salmon, add spices of your choice - I use Italian mixed spices - and pepper and fine bread crumbs smoosch together with your hands (kid fun). Add the softened onion into the salmon mix. Smoosch some more. Form salmon mix into patties and fry (add enough olive oil in pan so nothing burns).<BR/><BR/>Make a white sauce and add in tarragon so it sounds ritzy (and tastes good). Drizzle sauce over salmon patty. Not quite like mom's but not too far off. I don't know if my mother knew what tarragon was but I surely think it improves the recipe.<BR/><BR/>This recipe will not win a prize.lynhttps://www.blogger.com/profile/00259663873584702921noreply@blogger.com