Towner Jones Photography is hosting a really cool photography contest for the summer months. For this contest, participants will first select and submit a theme, then at summer’s end provide a set of photos that relate to the chosen theme. The prizes are fantastic and include a $100 B&H gift card as well as merchandise/services provided by such sponsors as onOne Software, Borrowlenses.com, HDRsoft, 2 Bright Sparks, and WHCC. Please see the blog post On Assignment with Towner Jones Photography for all the details. How’s that for a fun summer project?

Taken using the reverse lens technique I learned about from Rob Reiher at Unqualified to Blog.

May 1st and I think I’m safe in believing spring has come to Ottawa. Yippee!

Processed in Lightroom using as a base a preset called Sepia Chic by Wonderland Presets

This single dried hydrangea flower survived the winter. Though it will soon be surrounded by spring’s new growth, for now it is quite alone…

A dangerous game, basketball. I spent six hours in the emergency room this week with my son after he fell on the playground playing basketball. Not a serious injury but a surprising amount of loose gravel from the blacktop had to be tweezered and scrubbed out of his knee and palms.

(Processed in Lightroom 2 using Polaroid 669 Cool preset by Michael Gray of Life in Digital Film.)

A family favorite:

Blueberry Rice Pudding

3/4 c. short-grain rice
4 c. milk (I always use whole milk)
1/2 c. sugar
grating of nutmeg (or a pinch of ground nutmeg)
1 c. blueberries (fresh or frozen)
1/2 c. heavy cream
1 t. vanilla

Combine the rice and milk in a saucepan or in the top of a double boiler and cook until very soft, about 45 minutes. (If you use a saucepan you’ll need to stir frequently to prevent sticking) Stir in sugar and nutmeg. Cool slightly. Fold in blueberries. Whip the cream and vanilla together. Pour the pudding into a baking dish and top with whipped cream. Place under the broiler and brown top slightly. Sprinkle a few additional berries on the top.

6 servings

(Recipe adapted from California Wine Country Cooking by Lee Bailey)