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	<title>The Dave Report</title>
	
	<link>http://www.davereport.com</link>
	<description>Providing knowledge from my life experiences</description>
	<lastBuildDate>Wed, 22 Feb 2012 23:59:43 +0000</lastBuildDate>
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		<title>In The Spotlight</title>
		<link>http://www.davereport.com/in-the-spotlight/</link>
		<comments>http://www.davereport.com/in-the-spotlight/#comments</comments>
		<pubDate>Wed, 22 Feb 2012 23:59:43 +0000</pubDate>
		<dc:creator>Dave</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Portfolio]]></category>
		<category><![CDATA[basketball]]></category>
		<category><![CDATA[floor]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[spotlight]]></category>
		<category><![CDATA[wood]]></category>

		<guid isPermaLink="false">http://www.davereport.com/?p=1050</guid>
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			<content:encoded><![CDATA[<p style="text-align: center;"><img class="size-full wp-image-1051 aligncenter" title="In The Spotlight" src="http://www.davereport.com/wp-content/uploads/2012/02/070326-2004-STROBISTFINALFOUR.jpg" alt="Basketball under the spotlight on wooden floor" width="800" height="533" /></p>
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		<title>Butt Heads: The Road Is Not Your Ash Tray</title>
		<link>http://www.davereport.com/butt-heads-the-road-is-not-your-ash-tray/</link>
		<comments>http://www.davereport.com/butt-heads-the-road-is-not-your-ash-tray/#comments</comments>
		<pubDate>Fri, 17 Feb 2012 22:00:42 +0000</pubDate>
		<dc:creator>Dave</dc:creator>
				<category><![CDATA[Rants]]></category>
		<category><![CDATA[butt]]></category>
		<category><![CDATA[cigarette]]></category>
		<category><![CDATA[litter]]></category>
		<category><![CDATA[road]]></category>
		<category><![CDATA[street]]></category>

		<guid isPermaLink="false">http://www.davereport.com/?p=986</guid>
		<description><![CDATA[Picture if you will: You are driving down the road, listening to NPR music, and the driver of the vehicle in front of you rolls down their window, you see smoke come out followed by a hand dropping low, pausing for a second or two, and then discreetly drops a cigarette butt to ground, followed [...]
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			<content:encoded><![CDATA[<p><img class="alignleft size-full wp-image-1000" title="Cigarette butt on side of the street" src="http://www.davereport.com/wp-content/uploads/2012/02/120217-0801-5408.jpg" alt="" width="600" height="600" /><strong>Picture if you will:</strong> You are driving down the road, listening to <span style="text-decoration: line-through;">NPR</span> music, and the driver of the vehicle in front of you rolls down their window, you see smoke come out followed by a hand dropping low, pausing for a second or two, and then discreetly drops a cigarette butt to ground, followed by the window going back up.</p>
<p>If you are driving during darkness, you have the added benefit of seeing the <strong>orange sparks</strong> fly as it hits the pavement and/or your windshield.</p>
<p>When I witness this, I want to just scream! Do these same <span style="text-decoration: line-through;">pigs</span> people toss out a soda can, or burger wrapper when they are finished? Doubtful, so why do they feel cigarette butts are acceptable for tossing out the window on a whim?</p>
<h2>The Solution</h2>
<p>It&#8217;s rather simple. Just put the butts in the ash tray or a special can when done puffing on a cancer stick. Each time visiting a gas station for a fill up, empty the container into the trash bins they provide to their customers. Your fellow drivers, roads, and forests will be appreciative.</p>
<div id="tagline">Life is short. Gripe hard.</div>
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		<title>Mushroom Meatloaf / My Favorite</title>
		<link>http://www.davereport.com/mushroom-meatloaf-my-favorite/</link>
		<comments>http://www.davereport.com/mushroom-meatloaf-my-favorite/#comments</comments>
		<pubDate>Thu, 16 Feb 2012 23:32:32 +0000</pubDate>
		<dc:creator>Dave</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[favorite]]></category>
		<category><![CDATA[meatloaf]]></category>
		<category><![CDATA[mushroom]]></category>

		<guid isPermaLink="false">http://www.davereport.com/?p=969</guid>
		<description><![CDATA[Digging through my Grandma&#8217;s recipe box, I have discovered a recipe for the best meatloaf I&#8217;ve ever tasted. I&#8217;ve eaten meatloaf all my life, and after nearly 50 years I have discovered something I wish I knew about long ago &#8212; Mushroom Meatloaf. It&#8217;s an easy, simple dish to make, and will have the whole [...]
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<li><a href='http://www.davereport.com/texas-oven-roasted-beef-brisket/' rel='bookmark' title='Texas Slow Oven-Roasted Beef Brisket'>Texas Slow Oven-Roasted Beef Brisket</a> <small>We recently brought home our side of beef from the...</small></li>
</ol>]]></description>
			<content:encoded><![CDATA[<p><img src="http://www.davereport.com/wp-content/uploads/2012/02/120216-1746-5404.jpg" alt="If you make this mushroom meatloaf, you will not be disappointed." title="Mushroom Meatloaf" width="800" height="534" class="aligncenter size-full wp-image-971" />Digging through my Grandma&#8217;s recipe box, I have discovered a recipe for the <strong>best meatloaf</strong> I&#8217;ve ever tasted.</p>
<p>I&#8217;ve eaten meatloaf all my life, and after nearly 50 years I have discovered something I wish I knew about long ago &#8212; Mushroom Meatloaf.</p>
<p>It&#8217;s an easy, simple dish to make, and will have the whole family happy to sit at the table to eat it.</p>
<p>I <strong>dare you</strong> to make this.  If you do, I am willing to bet, this meatloaf will vault to near or the top of your list as well.</p>
<div id="recipe">
<h3>Mushroom Meatloaf Recipe</h3>
<h4>From the Kitchen of Grace Hoffmann</h4>
<ul class="recipe-prep">
<li class="recipe-prep"><strong>Prep time:</strong> 10 minutes</li>
<li class="recipe-prep"><strong>Cook time:</strong> 1 hour</li>
<li class="recipe-prep"><strong>Difficulty:</strong> Easy</li>
<li class="recipe-prep"><strong>Servings:</strong> 6 to 8</li>
</ul>
<h5>Ingredients:</h5>
<div id="recipe-ingredients">
<ul>
<li class="ingredient">1-1/2 pounds ground beef
<li class="ingredient">1/2 cup cream of mushroom soup
<li class="ingredient">1/2 cup dry bread crumbs
<li class="ingredient">1/4 cup chopped onions
<li class="ingredient">1/2 teaspoon salt
<li class="ingredient">dash black pepper
</ul>
</div>
<div id="recipe-method">
<h5>Directions:</h5>
<p>Preheat the oven to 350 degrees F.</p>
<p>Combine the ground beef with all the ingredients.  Shape into loaf, or pack lightly in greased pan.  Bake at 350 degrees for about 1 hour.</p>
<p>For sauce, blend the rest of the soup with 1/4 cup of pan drippings and heat.
</p></div>
</div>
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<li><a href='http://www.davereport.com/a-chicago-favorite-italian-beef/' rel='bookmark' title='A Chicago (Made in Maryland) Favorite: Italian Beef'>A Chicago (Made in Maryland) Favorite: Italian Beef</a> <small>Having grown up in the Chicagoland area, the Italian Beef...</small></li>
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		<title>Texas Slow Oven-Roasted Beef Brisket</title>
		<link>http://www.davereport.com/texas-oven-roasted-beef-brisket/</link>
		<comments>http://www.davereport.com/texas-oven-roasted-beef-brisket/#comments</comments>
		<pubDate>Wed, 15 Feb 2012 01:37:06 +0000</pubDate>
		<dc:creator>Dave</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[brisket]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[rub]]></category>
		<category><![CDATA[sandwich]]></category>
		<category><![CDATA[slow-cooked]]></category>
		<category><![CDATA[slow-roasted]]></category>

		<guid isPermaLink="false">http://www.davereport.com/?p=910</guid>
		<description><![CDATA[We recently brought home our side of beef from the butcher &#8212; 600 pounds worth &#8212; which has filled our chest freezer to the rim. With the recent cold weather, what better time to cook a nice beef brisket for sandwiches. A brisket needs to be slow-roasted for tenderness and flavor. Let me tell you, [...]
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			<content:encoded><![CDATA[<p><img class="alignleft size-full wp-image-912" title="Texas Beef Brisket Sandwich.  Simple to make." src="http://www.davereport.com/wp-content/uploads/2012/02/120205-1911-5390.jpg" alt="" width="800" height="533" />	
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</script></div>We recently brought home our side of beef from the butcher &#8212; 600 pounds worth &#8212; which has filled our chest freezer to the rim. With the recent cold weather, what better time to cook a nice beef brisket for sandwiches.</p>
<p>A brisket needs to be <strong>slow-roasted</strong> for tenderness and flavor. Let me tell you, the smell drives you crazy as it cooks and time creeps as you wait for it to finish.</p>
<p>Needless to say, the cooked brisket didn&#8217;t last long.</p>
<p>Just a note to anyone who wants to try out this recipe. The finished product is on the salty side (no complaints from this house), but if you are not a salt fan, I suggest cutting back on the 2 tablespoons called for.</p>
<div id="recipe">
<h3>Texas Oven-Roasted Beef Brisket Recipe</h3>
<h4>From the Kitchen of Tom Perini</h4>
<ul class="recipe-prep">
<li class="recipe-prep"><strong>Prep time:</strong> 10 minutes</li>
<li class="recipe-prep"><strong>Cook time:</strong> 4 hours</li>
</ul>
<h5>Ingredients:</h5>
<div id="recipe-ingredients">
<div id="recipe-ingredients-left">
<ul>
<li class="ingredient">2 tablespoons chili powder
<li class="ingredient">2 tablespoons salt
<li class="ingredient">1 tablespoon garlic powder
<li class="ingredient">1 tablespoon onion powder
<li class="ingredient">1 tablespoon ground black pepper
</ul>
</div>
<div id="recipe-ingredients-right">
<ul>
<li class="ingredient">1 tablespoon sugar
<li class="ingredient">2 teaspoons dry mustard
<li class="ingredient">1 bay leaf, crushed
<li class="ingredient">4 pounds beef brisket, trimmed
<li class="ingredient">1-1/2 cups beef stock
</ul>
</div>
</div>
<div id="recipe-method">
<h5>Directions:</h5>
<p>Preheat the oven to 350 degrees F.</p>
<p>Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.</p>
<p>Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.</p>
<p>Trim the fat and slice meat thinly across the grain, or shred for sandwiches. Top with juice from the pan.</p>
<p><a href="http://www.davereport.com/wp-content/uploads/2012/02/120205-1421-5374.jpg"><img class="alignleft size-thumbnail wp-image-913" title="Fresh cut of beef brisket before cooking" src="http://www.davereport.com/wp-content/uploads/2012/02/120205-1421-5374-200x133.jpg" alt="" width="200" height="133" /></a><a href="http://www.davereport.com/wp-content/uploads/2012/02/120205-1426-5376.jpg"><img class="aligncenter size-thumbnail wp-image-914" title="Beef brisket after rub applied" src="http://www.davereport.com/wp-content/uploads/2012/02/120205-1426-5376-200x133.jpg" alt="" width="200" height="133" /></a><a href="http://www.davereport.com/wp-content/uploads/2012/02/120205-1900-5386.jpg"><img class="alignright size-thumbnail wp-image-915" title="The brisket minutes after coming out of the oven. Shredding slightly started to show the meat and juices." src="http://www.davereport.com/wp-content/uploads/2012/02/120205-1900-5386-200x133.jpg" alt="" width="200" height="133" /></a></p>
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		<title>Captain, My Captain / Photographing an Oil Painting</title>
		<link>http://www.davereport.com/captain-my-captain/</link>
		<comments>http://www.davereport.com/captain-my-captain/#comments</comments>
		<pubDate>Mon, 13 Feb 2012 23:20:00 +0000</pubDate>
		<dc:creator>Dave</dc:creator>
				<category><![CDATA[Flash]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Tips & Tricks]]></category>
		<category><![CDATA[assignment]]></category>
		<category><![CDATA[hot spots]]></category>
		<category><![CDATA[lighting]]></category>
		<category><![CDATA[off-camera]]></category>
		<category><![CDATA[oil painting]]></category>
		<category><![CDATA[painting]]></category>
		<category><![CDATA[portrait]]></category>
		<category><![CDATA[reflections]]></category>

		<guid isPermaLink="false">http://www.davereport.com/captain-my-captain/</guid>
		<description><![CDATA[A client out-of-state needed a photograph of an oil painting of Captain John Webster, which is hanging in the Harford County courthouse, for an article he was writing. Sounds simple, right? Yes, and No. The simple part is that your subject is very good at standing very still, for as long as you need (duh, [...]
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<li><a href='http://www.davereport.com/photographing-fireworks/' rel='bookmark' title='Photographing Fireworks'>Photographing Fireworks</a> <small>Taking photographs of fireworks is fun and relatively simple. Last...</small></li>
</ol>]]></description>
			<content:encoded><![CDATA[<p><img class="alignleft" title="Oil Painting of Captain John Webster" src="http://farm2.static.flickr.com/1054/1075164929_5be4db2329_o.jpg" alt="" width="497" height="600" />A client out-of-state needed a photograph of an oil painting of Captain John Webster, which is hanging in the Harford County courthouse, for an article he was writing.</p>
<p>Sounds simple, right? Yes, and No.</p>
<p>The simple part is that your subject is very good at standing very still, for as long as you need <em>(duh, it&#8217;s hanging on the wall)</em>.</p>
<p>The difficult part is lighting the <strong>oil painting</strong> without causing hotspots, reflections, specular highlights, etc. Other factors are that the portrait is hanging about seven feet off the ground in a dark paneled hallway with a 18-20 foot ceiling. The courthouse has a very large number of portraits hanging throughout, and I&#8217;m not sure if it is because most of these paintings are so old, or if they were originally painted this way, or if the lighting inside the building isn&#8217;t optimal for these portraits, but they are appear very dark to the naked eye.</p>
<p>I brought my <strong>13-foot lightstands</strong>, not knowing before I arrived exactly where and how high up the wall this portrait was hanging in the courthouse. I lit the painting with <strong>two Canon 580EXs</strong> bounced into <strong>white umbrellas</strong>, placed approximately <strong>30-degrees</strong> to each side about 5-6 feet away. The strobes where fired wirelessly with <strong>Pocket Wizards</strong>.</p>
<p>	
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</script></div>Another challenge was getting myself high enough to shoot the portrait straight on. I&#8217;m sure it was quite a sight to see me standing on 2 reams of paper, which were on top of a stepladder <em>(please don&#8217;t attempt this at home)</em>. I must have been slightly entertaining for I had my share of onlookers during all of this.</p>
<p>I was very pleased with the results from my first effort at photographing an oil painting. The lighting I applied really brought out more detail than you can see in when viewing the painting in person. If/when I do this again, I think I will put the lights in a much lower angle, such as 10 degrees with the umbrellas almost shooting back at each other.</p>
<p>I really enjoyed the company of all of the folks I interacted with at the courthouse. Everyone was extremely pleasant and had a great sense of humor.</p>
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<li><a href='http://www.davereport.com/photographing-fireworks/' rel='bookmark' title='Photographing Fireworks'>Photographing Fireworks</a> <small>Taking photographs of fireworks is fun and relatively simple. Last...</small></li>
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		<title>Don’t Shoot Till You See the Whites of Their Eyes: Tips to Taking Better Sports Pictures</title>
		<link>http://www.davereport.com/dont-shoot-till-you-see-the-whites-of-their-eyes-tips-to-taking-better-sports-pictures/</link>
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		<pubDate>Sun, 12 Feb 2012 21:30:51 +0000</pubDate>
		<dc:creator>Dave</dc:creator>
				<category><![CDATA[Sports]]></category>
		<category><![CDATA[Tips & Tricks]]></category>
		<category><![CDATA[action]]></category>
		<category><![CDATA[photography]]></category>
		<category><![CDATA[SPORTS]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://www.davehoffmannphoto.com/imageEngineer/?p=85</guid>
		<description><![CDATA[Go to any high school or recreational league where sports are being played, and you&#8217;ll find parents, grandparents, and friends with cameras. From my observations, I see many folks whip out their pocket camera or digital SLR and just snap away when &#8220;Little Johnny&#8221; hits the field, &#160;most likely capturing many pictures of his back, [...]
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			<content:encoded><![CDATA[<p><img class="aligncenter size-full wp-image-829" title="Baseball Pitcher" src="http://www.davereport.com/wp-content/uploads/2008/06/p02.jpg" alt="" width="800" height="450" />	
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<script type="text/javascript"
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</script></div>Go to any high school or recreational league where sports are being played, and you&#8217;ll find parents, grandparents, and friends with cameras.</p>
<p>From my observations, I see many folks whip out their pocket camera or digital SLR and just snap away when &#8220;Little Johnny&#8221; hits the field, &nbsp;most likely capturing many pictures of his back, or becoming unrecognizable because he is so far away and just shows up as a blip on the picture.</p>
<p>With some planning and keeping in mind some of my tips below, you can transform yourself from a sideline snapshooter into a&nbsp;quality sportsshooter, and create photographs worth&nbsp;looking at over and over again.&nbsp;&nbsp; <strong>Creating better images</strong> will not only make you proud of yourself, you will have&nbsp;cherished images to complement your memories.</p>
<p>Of course, if I were to write everything I know about shooting sports from equipment to technique, I would end up with a book.&nbsp; However, if you can keep in mind these 10 general tips, you can be well on your way to capturing better sports images.&nbsp; This list should work well for anyone shooting sports outdoors.&nbsp; Indoors brings about a whole new batch of problems &#8212; which I will discuss in the future.</p>
<h2>1. The Eyes Have It</h2>
<p><img class="aligncenter size-full wp-image-834" title="Bel Air at John Carroll" src="http://www.davereport.com/wp-content/uploads/2008/06/081223-203237-0805.jpg" alt="" width="800" height="533" />Having the <strong>face and eyes</strong> of your subject in the shot are key ingredients to taking a good sports image. Seeing the back of a player is not going to win many awards, and typically ends up in the delete pile. Being able to see the eyes of your subject is what really will connect with the viewer of the picture.&nbsp; How do we read emotion from others?&nbsp; By looking at their face.</p>
<p>Not only should you be watching the action, and waiting for a potential moment for a picture, but be equally aware of when your subject is facing in your general direction. You&#8217;ll be surprised how much better with using this tip alone will produce more pleasing images.<br />
<span id="more-749"></span></p>
<h2>2. Location, Location, Location</h2>
<p><img class="alignright size-full wp-image-836" title="Football Sandwich" src="http://www.davereport.com/wp-content/uploads/2008/06/485731703_9365d86eac_o.jpg" alt="" width="599" height="450" />Just as in real estate, a good sports photograph starts with the location from which you are shooting.&nbsp; Granted, getting onto or near the field of a professional sports event is nearly impossible without proper credentials, many high school and almost all youth sports allow you to get much closer to the action.&nbsp;&nbsp;&nbsp; You may enjoy sitting in the bleachers, or in one location with your personal lawn chair, with your family and friends to visit during lulls in the action, but trying to take pictures from there, rarely produces good results.</p>
<p>If at all possible, get as close to the sidelines, or playing field area as permitted, and in a position that you feel much of the action of the player(s) you want to photograph will be happening.&nbsp;&nbsp; You can visit with your friends after the game.</p>
<h2>3. Be a Snake in the Grass</h2>
<p><img class="alignright size-full wp-image-838" title="Bring it On" src="http://www.davereport.com/wp-content/uploads/2008/06/070609_softball1.jpg" alt="" width="476" height="580" />Don’t be afraid to <strong>get on your belly</strong> to take pictures. Your subjects look larger than life when you shoot from a lower point of view. Standing up, and shooting down on little ones is not as flattering.&nbsp;&nbsp; Most adults view things in life from between 4 and 6 feet.&nbsp; To create more interesting images, you need to shoot from outside that zone, to give the viewer a different perspective than they normally would see.</p>
<p>If possible, try to shoot from <strong>below your subjects eye level</strong>.&nbsp; You&#8217;ll be surprised the difference this makes in your photographs.</p>
<h2>4. Predict the Future (without a crystal ball)</h2>
<p><img class="aligncenter size-full wp-image-840" title="Thrill of Victory and Agony of Defeat" src="http://www.davereport.com/wp-content/uploads/2008/06/30-Sports.jpg" alt="" width="800" height="533" /><br />
I don&#8217;t mean like being able to predict the lottery numbers for next week, but rather knowing enough about the sport or event to have a good bit of confidence when something is going to happen.&nbsp; For example, if you are wanting to capture a soccer goalie in action, you know darn well when the ball is on the other end of the field, you don&#8217;t have to be poised and ready to shoot that player.</p>
<p><strong>Anticipating</strong> when action will take place is a huge benefit to sports photography. &nbsp; If you are at a baseball game and there is a runner on first base, there is a good chance there will action at first base in the form of a pick-off attempt, or a play at second base by either a steal attempt, or a double play attempt.&nbsp; So, if you can be located on the first base side, near the first base bag and somewhat in line of second base, you are in great position to capture some peak action.</p>
<p>Each sport has its subtleties that if you <strong>know the sport well</strong>, can give you an advantage in knowing what to look for before it happens.</p>
<p>To those with point &amp; shoot cameras with a long delay between the time you press the shutter and the camera actually taking the picture (shutter lag), many situations allow you to pre-focus on an area by pressing your shutter down halfway.&nbsp;&nbsp; By doing this you can eliminate much of the delay, so that when the action is happening, all you have to do it now depress the shutter fully and the camera will fire faster.</p>
<h2>5. What&#8217;s That in the Background?</h2>
<p><img class="alignleft" title="Lacrosse player hit in face stick, yet the ugly porta-potties ruin the shot" src="http://www.theimageEngineer.com/wp-content/uploads/2008/06/070427-576-lx.jpg" alt="" width="400" height="600" />An important issue that most amateur photographers miss is <strong>being aware of the background</strong> in the area they have positioned themselves.&nbsp; Photographers many times are so fixated on the action, they totally ignore what&#8217;s behind the action.</p>
<p>When scouting for locations, be aware of porta-potties, parking lots, trash cans, and the like.&nbsp; Sometimes, just moving a couple of feet one way or the other makes a world of difference.&nbsp; It&#8217;s only after you&#8217;ve gotten home and downloaded your images to your computer do you realize the <em>faux pas</em> you made.</p>
<p>Be aware, that with many of today&#8217;s youth fields, finding a background that is clean is nearly impossible, so don&#8217;t always expect to succeed in this area.</p>
<h2>6. Shoot Tight</h2>
<p><img class="aligncenter size-full wp-image-846" title="Switch" src="http://www.davereport.com/wp-content/uploads/2008/06/01-Sports.jpg" alt="" width="800" height="533" />Don&#8217;t be afraid of chopping off body parts in the frame.&nbsp; Having the full body of your subject is not always needed.&nbsp; The <strong>viewer</strong> has the <strong>ability to visualize</strong> missing parts <strong>without it</strong> being shown, which allows you, the photographer to zoom in tight and focus on the face.&nbsp; Looking at the photo to the right, the photo tells the whole story with just the upper half of the running back in the photo.&nbsp; Through your experience, you know that the player is running past defenders with ball in hand. &nbsp; Being tight on the subject shows the intensity in his eyes that would have been lost if this photograph was shot from a wider angle.</p>
<h2>7. Action&nbsp;not Required</h2>
<p><img class="aligncenter size-full wp-image-849" title="Strategy" src="http://www.davereport.com/wp-content/uploads/2008/06/10-Sports.jpg" alt="" width="800" height="533" /><br />
Sometimes the best shots are taken away from the main action.&nbsp; Some potential shots can be found on the sidelines with players not in the game, as they are talking with each other, getting a drink or being chewed out by the coach.&nbsp;&nbsp; On the field during a timeout, or other lulls in the action also can tell a story.</p>
<p><strong>Don&#8217;t always follow the ball</strong>.&nbsp;&nbsp; When a placekicker attempts a field goal, all eyes are on the ball as it flies through the air.&nbsp;&nbsp; A picture of the ball in mid-air is not that exciting, so stay focused on the kicker himself &#8212; he will either give you a jube shot as it passes through the uprights, or the &#8220;agony of defeat&#8221; as it misses the target.</p>
<p>Always be on the lookout for other photo opportunities.</p>
<h2>8. Expect the Unexpected</h2>
<p><img class="alignright size-full wp-image-852" title="Hydro Flip" src="http://www.davereport.com/wp-content/uploads/2008/06/050813-1J-026-SE.jpg" alt="" width="630" height="406" />Always keep your camera ready, and your eye on the event.&nbsp;&nbsp; Just because the player you are wanting to photograph is not involved in the action, or is on the sidelines, don&#8217;t be caught with your head in the clouds.&nbsp; Something may happen that you don&#8217;t want to say, <em>&#8220;Oh man, I should have gotten a picture of that?&#8221;</em> Granted, it&#8217;s easy to lose concentration when you feel nothing is going on that needs your attention, but when something does happen and you capture it &#8212; it&#8217;s an exhilarating feeling.</p>
<h2>9. Take Control of Your L<span style="text-decoration: line-through;">ife</span> Camera</h2>
<p><img class="aligncenter size-full wp-image-854" title="Out of the Sand" src="http://www.davereport.com/wp-content/uploads/2008/06/35-Sports.jpg" alt="" width="800" height="533" />This is a subject that a couple of chapters in a book would cover, but you will have greater success if you can take control of your camera rather than letting the camera make all the decisions.&nbsp; Setting your camera to the &#8220;running man&#8221; (sports mode) is not taking control.&nbsp; I highly recommend you sit down with your <strong>owner&#8217;s manual</strong> and learn how to use aperture priority (Av on Canon), shutter priority (Tv on Canon) and yes, even manual mode of your camera.</p>
<p>For sports, I suggest aperture priority, and set your camera to open up to the widest aperture available to you (that means the smallest f-stop number on your camera).&nbsp; This will allow your camera to let in the most light and give you the highest shutter speed to stop the action. &nbsp; What this also does is give you a smaller depth-of-field (DOF), to blur the background and isolate your subject better.</p>
<p><img class="aligncenter size-full wp-image-856" title="Bowling ball makes its way down the alley" src="http://www.davereport.com/wp-content/uploads/2008/06/pba_00.jpg" alt="" width="754" height="434" />Sometimes, you may want to get a bit artsy to give show movement.&nbsp; This can be done by panning. Set your camera to shutter priority somewhere around 1/40 of a second (experiment with what works best for what you are photographing). Now, as your subject is moving past you, keep focused on your subject and press the shutter.&nbsp;&nbsp; Keep as steady as possible and keep your subject tracked in your frame throughout the entire opening of the shutter. You should end up with your main subject pretty well in focus, and everything else with that movement sort of blur. To the left is a photo I took of a bowling ball coming down the alley.</p>
<p>If you want complete control of the exposure &#8212; use manual mode. This takes all the thinking away from the camera as far as exposure is concerned. With cameras, they can be easily fooled by its surroundings. Dark jerseys, white jerseys, bright sky in the background, etc. Unless the clouds are moving in front of the sun often, the light is consistent, so you can set this manually in your camera, which now allows your camera to have less shutter lag, for determining exposure is one less step it has to perform before firing the shot.</p>
<h2>10. Post-Game: Learn From Your Mistakes</h2>
<p>Take a bunch of pictures, look at them on your computer at home and see your results. You will learn a great deal through <strong>critiquing your own work</strong>. You will see what works and what doesn&#8217;t and each time you go out and shoot, you will improve from the last.</p>
<p>There are many more tips that can be shared. Post some of your favorites in the comment section below.</p>
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		<title>No More Guess Work / The Secret to Boiling Shrimp Consistently</title>
		<link>http://www.davereport.com/no-more-guess-work-the-secret-to-boiling-shrimp-consistently/</link>
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		<pubDate>Sun, 12 Feb 2012 01:42:45 +0000</pubDate>
		<dc:creator>Dave</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>
		<category><![CDATA[boil]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[Old Bay]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://www.davereport.com/?p=780</guid>
		<description><![CDATA[If you&#8217;ve ever looked for a recipe for boiling shrimp, you probably have found out that &#8220;how long&#8221; you cook them once the water is boiling, is not a standard answer. I&#8217;ve seen times stated from 4 to 12 minutes. When you put your shrimp into the boiling water, do you start the clock immediately, [...]
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			<content:encoded><![CDATA[<p><img class="aligncenter size-full wp-image-782" title="Boiled Shrimp" src="http://www.davereport.com/wp-content/uploads/2012/02/120205-1752-5383.jpg" alt="" width="800" height="533" />If you&#8217;ve ever looked for a recipe for boiling shrimp, you probably have found out that &#8220;how long&#8221; you cook them once the water is boiling, is not a standard answer.  I&#8217;ve seen times stated from 4 to 12 minutes.</p>
<p>When you put your shrimp into the boiling water, do you start the clock immediately, or after the water comes back to a boil?  What constitutes boiling, a few bubbles, or a rolling boil?   </p>
<p>Toss those different timing criteria out the window!  <strong>The secret is</strong>, put the shrimp in the water when it&#8217;s cold and turn on the heat.  Stir occasionally, and when a couple of those <em>shrimpies</em> start floating, remove from the heat, drain and put on ice.   Many times, the water might never come to a boil.</p>
<p>Next time you get a hankerin&#8217; for some shrimp, try out my recipe.</p>
<div id="recipe">
<h1>Boiled Shrimp Recipe</h1>
<h2>From the Kitchen of Dave Hoffmann</h2>
<ul class="recipe-prep">
<li class="recipe-prep"><strong>Prep time:</strong> 5-20 minutes (depending on how many shrimp)</li>
<li class="recipe-prep"><strong>Cook time:</strong> 10-15 minutes</li>
</ul>
<h5>Ingredients</h5>
<div id="recipe-ingredients">
<ul>
<li class="ingredient">Shrimp (any amount will do)</li>
<li class="ingredient">Water</li>
<li class="ingredient">1/4 cup apple cider vinegar (regular vinegar works too)</li>
<li class="ingredient">3 Tbsp <a href="http://www.oldbay.com" title="Old Bay" target="_blank">Old Bay</a> Seasoning</li>
</ul>
</div>
<div id="recipe-method">
<h5>Preparation:</h5>
<p>Peel and devein shrimp.  (Deveining optional)<br /><em>The black &#8220;vein&#8221; that runs along the back of the shrimp is actually its digestive tract. Even though it&#8217;s edible, the shrimp can taste gritty and dirty, particularly with larger shrimp.  Use your own judgement on whether to devein or not.</em></p>
<p><h5>Directions:</h5>
<p>Add all ingredients to a large pot.  Cover the shrimp with at least 2 inches of water (hot or cold, does not matter). Cook over high heat until a shrimp start to float, stirring occasionally.  The water may or may not boil. When several shrimp float, drain and chill with ice.  Don&#8217;t let them sit in a hot pan, for they will continue to cook and turn rubbery.
</p></div>
</div>
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		<title>Play it Again, Cham-ios</title>
		<link>http://www.davereport.com/play-it-again-cham-ios/</link>
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		<pubDate>Thu, 09 Feb 2012 21:28:21 +0000</pubDate>
		<dc:creator>Dave</dc:creator>
				<category><![CDATA[Photography]]></category>
		<category><![CDATA[Tips & Tricks]]></category>
		<category><![CDATA[chamois]]></category>
		<category><![CDATA[lens cleaning]]></category>

		<guid isPermaLink="false">http://www.davehoffmannphoto.com/imageEngineer/?p=125</guid>
		<description><![CDATA[If you are anything like me, it seems as when you need something, you can never find it, or the item is always in a location that you are not.  Well, this used to happen to me a lot with me when I wanted to clean my lens.  I either had my lens cloth in [...]
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			<content:encoded><![CDATA[<p>	
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</script></div>If you are anything like me, it seems as when you need something, you can never find it, or the item is always in a location that you are not.  Well, this used to happen to me a lot with me when I wanted to clean my lens.  I either had my lens cloth in another bag, or I left it in the office, or I just couldn&#8217;t remember where I put it last.</p>
<p>My solution &#8212; a chamois.  Yes, the same type of chamios that you would find in an auto supply store for drying your car.  Purchase a large chamios and cut it up into several 3 to 4-inch squares.  Now you can put them in every bag you own, in the car, in the office, you name it.   They work great.</p>
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		<title>Yay, No Green Peppers / Grandma’s Pasta Bolognese Sauce</title>
		<link>http://www.davereport.com/yay-no-green-peppers-grandmas-spaghetti-sauce/</link>
		<comments>http://www.davereport.com/yay-no-green-peppers-grandmas-spaghetti-sauce/#comments</comments>
		<pubDate>Sun, 05 Feb 2012 15:40:29 +0000</pubDate>
		<dc:creator>Dave</dc:creator>
				<category><![CDATA[Sauces]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[spaghetti]]></category>

		<guid isPermaLink="false">http://www.davereport.com/?p=601</guid>
		<description><![CDATA[As a child, having spaghetti at my grandma&#8217;s house, I remember how happy I was that her recipe did not include green peppers. Yes, I am in the anti-green pepper crowd. My mom&#8217;s recipe included those diced bits of nasty, and when I complained, was told to &#8220;just pick &#8216;em out.&#8221; Didn&#8217;t my parents know [...]
Related posts:<ol>
<li><a href='http://www.davereport.com/a-chicago-favorite-italian-beef/' rel='bookmark' title='A Chicago (Made in Maryland) Favorite: Italian Beef'>A Chicago (Made in Maryland) Favorite: Italian Beef</a> <small>Having grown up in the Chicagoland area, the Italian Beef...</small></li>
</ol>]]></description>
			<content:encoded><![CDATA[<p><img class=" wp-image-669 alignleft" title="Grandma's Spaghetti Sauce" src="http://www.davereport.com/wp-content/uploads/2012/02/120204-1739-5368.jpg" alt="" width="800" height="533" />As a child, having spaghetti at my grandma&#8217;s house, I remember how happy I was that her recipe did not include green peppers. Yes, I am in the anti-green pepper crowd. My mom&#8217;s recipe included those diced bits of nasty, and when I complained, was told to <em>&#8220;just pick &#8216;em out.&#8221; </em> Didn&#8217;t my parents know that the taste of green peppers in food is not limited to just those little entities? The flavor spreads in the cooking phase.</p>
<p>If you read through these ingredients in the recipe below, you&#8217;ll notice it is not just filled with the standard Italian seasonings. For a change of pace, try it out sometime.</p>
<div id="recipe">
<h1>Pasta Bolognese Sauce Recipe</h1>
<h2>From the Kitchen of Grace Hoffmann</h2>
<ul class="recipe-prep">
<li class="recipe-prep"><strong>Prep time:</strong> 10 minutes</li>
<li class="recipe-prep"><strong>Cook time:</strong> 2-hours 15-minutes</li>
</ul>
<h5>Ingredients</h5>
<div id="recipe-ingredients">
<div id="recipe-ingredients-left">
<ul>
<li class="ingredient">2 Tbsp salad oil</li>
<li class="ingredient">1 medium onion, chopped fine</li>
<li class="ingredient">2 pounds ground beef</li>
<li class="ingredient">2 cloves of garlic</li>
<li class="ingredient">1 teaspoon cinnamon</li>
<li class="ingredient">1 teaspoon paprika</li>
<li class="ingredient">1 teaspoon thyme</li>
<li class="ingredient">1 teaspoon oregano</li>
<li class="ingredient">1 teaspoon MSG (optional)</li>
</ul>
</div>
<div id="recipe-ingredients-right">
<ul>
<li class="ingredient">½ teaspoon allspice</li>
<li class="ingredient">1 teaspoon sweet basil</li>
<li class="ingredient">1 teaspoon nutmeg</li>
<li class="ingredient">4 pepper corns</li>
<li class="ingredient">1 #2-1/2 can tomatoes (~ 3½ cups)</li>
<li class="ingredient">2 teaspoons salt</li>
<li class="ingredient">1 can tomato paste</li>
<li class="ingredient">1 cup water</li>
</ul>
</div>
</div>
<div id="recipe-method">
<h5>Directions:</h5>
<p>Saute onions in salad oil for 5-minutes. Remove from pan and set onions aside. Add meat to pan and cook for 10-minutes, stirring often. Mash garlic with salt. Add remaining ingredients, plus onions. Heat to boiling, reduce to low heat, cook for 2-hours.</p>
<p>Serve over pasta.</p>
<p><strong>Yield:</strong> 8 to 12 servings</p>
<p><a href="http://www.davereport.com/wp-content/uploads/2012/02/120204-1448-5347.jpg"><img class="alignleft size-thumbnail wp-image-654" title="Sauted onions" src="http://www.davereport.com/wp-content/uploads/2012/02/120204-1448-5347-200x133.jpg" alt="" width="200" height="133" /></a><a href="http://www.davereport.com/wp-content/uploads/2012/02/120204-1450-5350.jpg"><img class="aligncenter size-thumbnail wp-image-655" title="Cook for 2-hours" src="http://www.davereport.com/wp-content/uploads/2012/02/120204-1450-5350-200x133.jpg" alt="" width="200" height="133" /></a><a href="http://www.davereport.com/wp-content/uploads/2012/02/120204-1452-5354.jpg"><img class="alignright size-thumbnail wp-image-656" title="Ingredients" src="http://www.davereport.com/wp-content/uploads/2012/02/120204-1452-5354-200x133.jpg" alt="" width="200" height="133" /></a></p>
</div>
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<li><a href='http://www.davereport.com/a-chicago-favorite-italian-beef/' rel='bookmark' title='A Chicago (Made in Maryland) Favorite: Italian Beef'>A Chicago (Made in Maryland) Favorite: Italian Beef</a> <small>Having grown up in the Chicagoland area, the Italian Beef...</small></li>
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		<title>Turning the Old into New</title>
		<link>http://www.davereport.com/turning-the-old-into-new/</link>
		<comments>http://www.davereport.com/turning-the-old-into-new/#comments</comments>
		<pubDate>Sat, 04 Feb 2012 12:43:07 +0000</pubDate>
		<dc:creator>Dave</dc:creator>
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		<description><![CDATA[Need a recipe? Jump on the computer, go to Google and search for what&#8217;s gnawing at your gut. Perhaps, you&#8217;ll just grab one of your cookbooks you purchased at your local Barnes and Noble that has shelves and shelves of books related to food and cooking. Simple. Contrary to what is commonplace today, published cookbooks [...]
No related posts.]]></description>
			<content:encoded><![CDATA[<p><img src="http://www.davereport.com/wp-content/uploads/2012/02/120204-0628-5341.jpg" alt="" title="Grandma&#039;s Recipes" width="800" height="533" class="alignleft size-full wp-image-594" /><br />
	
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</script></div>Need a recipe? Jump on the computer, go to Google and search for what&#8217;s gnawing at your gut. Perhaps, you&#8217;ll just grab one of your cookbooks you purchased at your local Barnes and Noble that has shelves and shelves of books related to food and cooking. Simple.</p>
<p>Contrary to what is commonplace today, published cookbooks have been used by only a few of our generations. It really hasn&#8217;t been that long in the history of man, that we&#8217;ve had stoves that you could control the temperature with a thermostat; electric refrigerators and all the other fancy gadgets today&#8217;s chefs utilize. </p>
<p>Even back in the cave days, there had to be fire and a method to control it. Much trial and error was going on back then, but someone began to master, teach and refine the methods to pass on to others.</p>
<p>My late Grandma Hoffmann (1911-1989), grew up on a farm without electricity or indoor plumbing. She wrote down all her <strong>recipes</strong> and kept them in a <strong>wooden box</strong>. As a child, I remember her in the kitchen cooking one of her meals or awesome desserts with the index card of the recipe on the counter.<br />
	
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When my mom passed away in 2010, I was given this box of recipes. I sift through the cards, and memories similar to when you hear an old song, flood through my mind. It&#8217;s not just from the different recipe names, but also from reading these <strong>in her handwriting</strong>. This box of recipes is a precious gift I will always cherish.</p>
<p>Linda and I will start resurrecting some of these recipes and make them part of our family meals. I&#8217;ll share some of the best ones here. </p>
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