There comes a time when dear friends have to part ways as each go on with their life’s journeys…today is one of those days as I bring my “Canonet” to her next shooting buddy, a kindred spirit, an accomplished war correspondent and a passionate photographer himself.
But before we start her journey, a few wisps of incense smoke and a communion with the likenesses of Buddha should envelop her with bliss and cosmic vibes and surely with love.
Gassho my friend. No tears for me…###….
Photography has never been easy for me…ever since I got hooked to it when I was still in grade school. I have spent a lot of saved money and allowances just to be able to buy film and a lot of times, It was a lot of fun!..there are a lot of debates on how to be a good creative photographer, and some say it can be learned, while others contend that it is already within us…just waiting to be awaken.
So if that’s the case, does that mean that only a handful can ever be a good photographer? In this workshop, we go beyond the basics of learning to use a camera and delve deeper into finding your own ways of seeing …by digging experiences and learning from my own visual journey.
Interested parties may email me at firstname.lastname@example.org for more detailed information on how to join.
Works of previous participants can be found HERE
There comes a time of the week when you repeatedly open your refrigerator hoping additional ingredients would pop out magically and nothing changes.Yesterday, I was so busy editing some images and I did not notice that midday has arrived.
With only two bundles of Okra and a few heads of bokchoy (Taiwanese variety) left inside the ref, I try to find one more item to go with it and i discover a packet of crab and corn soup hiding inside the crisper.
First, I boil a half kettle of water in a pan and blanch the bokchoy and the Okra succesively for 30 seconds each batch..I then reuse the boiled water for the soup and in the last minute of cooking, drop an egg and some more fresh bokchoy into the thickened soup.
The dipping sauce for the Okra is a mixture of soy sauce and calamansi and for the bokchoy, I mix oyster sauce, chili bean sauce and a dash of calamansi.
Served with hot steamed rice….yum!