I met Brian Bondietti while I was out at Zimmerman Park. Along with a couple of his buddies, this was their first time rappelling. He was a little nervous and scared going over the lip, but he managed to safely get to the ground below. I figured it was a pretty good New Years post, especially for those of you with New Year’s resolutions which you might be apprehensive about completing. The hardest part about a facing a challenge is usually getting started, after enough time what seemed like a challenge becomes a routine. Anyway, that is enough of the schmaltzy pep talk. Have a great New Year.
Over the rims
I was driving around the Billings sugar beet plant, near where the railroad tracks enters the facility and I saw this lone tree in the sparse area. I thought it looked pretty resilient and worthy of note, so I pulled over and shot it.
I had to double back in my car after I saw the cat in his window cage to be sure I wasn’t halucinating.
Today, it was overcast in a manner that was similar to the day I shot my abstracts of the clouds reflecting on the rippling water, so I thought I would try and see if I could get a couple of similar shots to those abstracts and turn it into a small series. I stumbled on a small park in Billings that has a little creek running through it, and tried my luck there. I only ended up with one shot of the water that I liked, but I did get some good shots of some of the ducks that make that little park their home. They seemed to be pretty used to people, so it was easy to get close to them to take pictures.
Clouds on rippling water
Duck along the banks
Plumage forms a V
I spent nearly all day in airports and on planes, so I didn’t get to shoot much. I did take a few shots at the Denver International Airport. I’m posting this one of the moon from the United terminal.
The moon looks down on DIA
Merry Christmas. My present to the world is my mother’s flan recipe. It is awesome.
- 3/4 cup sugar
- 2 1/2 cups milk
- 4 eggs
- 1/2 tsp salt
- 2 tsp. vanilla
- 14 oz can of sweetened condensed milk
Over the low heat caramelize the sugar in a sauce pan
Pour the sugar into a 1 qt mold.
Rotate the mold until all of the inside of the mold is covered in caramel.
Set aside to cool
Combine the rest of the ingredients.
P\our mixture into the mold.
Set the mold into a pan of boiling water, and place into the oven which has been preheated to 350 degrees Fahrenheit.
Bake for 1 and a half hours.
Remove from oven and let it cool on the counter top.
Once you are able to handle the mold with out burning yourself, place the mold in the refrigerator to further cool.
Use a knife around the sides of the mold to facilitate the removal of the flan.
Place serving plate on top of the mold, and then quickly invert the mold so that the flan falls onto the plate.
Gently remove the mold.
Drip excess caramel onto flan.