Jeremy Mates’s Blog

Received a Holga 120N for Christmas, though only recently threw caution to the wind (pointless worries concerning over- or underexposed film). The camera is a lot of fun, as there's almost nothing to fiddle with, and I prefer walking around to spending even more computer time Holgafying digital images. Focus tricky, as one must choose between the portrait (1m), government approved family with single child (2m), comrades (6m), and mountain mode (10m+). Best shot from the first roll:

No major light leaks in this model, though I observed a very small leak when the trigger is released. This can be avoided by putting the lens cap back on after depressing the trigger. Removing the back plate would be a major light leak, though according to the Holga FAQ, film can be loaded and unloaded in daylight, due to the paper backing (and assuming the film wrapped itself tightly around the spools).

In Seattle, 60 Minute Camera develops medium format film, unlike all the drug stores I checked. A few local camera stores still sell medium format film, along with online sources.

2008-02-28 update: 2nd and 3rd rolls show more blurring, almost impressionistic. Still working on my framing and composition…

Technorati Tags: cameras

Posted by Jeremy Mates at 03:21 | Permalink

A nifty visual illusion. That is all.

Posted by Jeremy Mates at 08:05 | Permalink

This started as a soup, but evolved towards a longer reduction time and being combined with basmati rice. Amounts very approximate, though would feed several people. I save leftovers and use them up over the next few days.

• 1 tablespoon Coconut oil.
• Chopped red onion.
• Spice mix: this usually involves white and black pepper corns, red chile flakes, ajwain, coriander, ginger powder, turmeric, and others.
• Juice of one medium sized lime.
• Mix of vegetables: parsnip, rutabaga, and sunchoke work well together.
• 1 large Russet potato.
• 1 cup red lentils.
• ~4 cups water.
• Mustard to taste (could also use mustard seed in the spice mix).

Method:

1. Heat pot (mine holds 2.6 liters), then add the coconut oil. Mix together the onions, spice mix, and lime juice. I use a large pot, so the onions evenly coat the bottom of the pot, and do not require stirring as they reduce to almost a fragrant paste.
2. Add chopped vegetables, potatoes, and lentils. Stir and let this cook briefly.
3. Add water, increase heat to bring water to boil. Add mustard.
4. Reduce heat to simmer.
5. Cook, stirring occasionally, for about 30 minutes.
6. Optionally break down the potato chunks into paste. This will thicken the dish.
7. At a simmer, the dish could take anywhere from 45 minutes to longer to cook down.

Serve with equal amounts rice, or save for future use. The mixture will keep for several days refrigerated, and different flavor characteristics from the spices should develop over this time.

Variations: try different vegetables. Root vegetables and especially sunchokes work well, though this produces an off white to yellowish orange dish, which may not be visually appealing to some. Picked up some mung beans; need to try those in this dish.

Technorati Tags: cooking

Posted by Jeremy Mates at 19:22 | Permalink

The recent Rug-of-War article discusses Afghan war rugs. These are a recent invention, despite the long history of various empires invading the present day Afghanistan. I own two of these, a small 28cm by ~36cm rug:

And a larger prayer rug:

Posted by Jeremy Mates at 03:02 | Permalink

The book Light: Science and Magic: An Introduction to Photographic Lighting is a must for any photographer. As usual, I skimmed a few chapters, then ran off to hardware and art supply stores, and only now revisit the book in detail.

For lighting, start with what you have, or is readily affordable. A few pieces of black cardboard, black masking tape, and a thin opening for a desk lamp creates a nice box to shoot in:

This box helped create:

The Camersaurus Apertus shot it a bit flawed: overexposed wire, reflection off the too-close black background, and errant blue highlight from another desklamp. On the other hand, I am learning a lot—that steel cable is really difficult to work with—that one should clean and dust everything—that photography is rife with specialized vocabulary.

A few pieces of white cardboard plus a flash facilitate white-on-white shots:

Posted by Jeremy Mates at 01:25 | Permalink

This dish results in a complex mix of flavors that I enjoy. The dish is quick to make, as Quinoa and Bulgar require little time to boil. For additional time savings, cook the grains in advance, then throw together the sauce.

Pilaf

The shallots and garlic, while good, can be skipped if you are short on time.

• Small amount grapeseed or other cooking oil.
• Shallots (or onion, to taste), diced.
• Garlic, diced. These could be cut large, and added first to the oil, where they will brown nicely, but still pack a good kick of raw garlic.
• Equal amounts whole grain Bulgar and Quinoa. I use ⅓ cup of each to feed myself.
• Double the amount of grains in water. 1⅓ cups, in my case.
• Chopped vegetables: carrots and celery work well, or I stock frozen vegetables (corn, green peas) to dump in when I’m in a hurry.

The making:

1. If possible, submerge the grains in water for a minute or two, then pour off any debris, then briefly rinse. Quinoa that has not been pre-rinsed will need longer soaking to remove the saponins.
2. Preheat the pot, add oil, and sauté the shallots and garlic to taste.
3. Dump grains into pot, let sauté briefly (the grains really should be dry, but that would entail rinsing them earlier, then drying them somehow).
4. Add water, bring to boil.
5. Cover loosely, reduce heat to low, and let the water cook off. This takes around 10 minutes for me.
6. Drop heat to warm, mix in the vegetables, and let that cook for another few minutes.

Sauce

There might be better sauces, but I currently like this one. Sugar addicted folks may need to add some brown sugar, or experiment with cutting raw sugar from the diet (always fun, given that in America the everyday ketchup, croutons, mustard, and so forth products all contain high fructose corn syrup). Mix together:

• 1 tablespoon extra virgin olive oil
• 1 teaspoon apple cider vinegar
• 1 tablespoon mustard (whole grain does not mix as well).
• Salt & pepper to taste (not much needed, if any).
• 1 teaspoon fresh ground caraway seed.
• Small amount turmeric. Optional. Mainly for the color and possible health benefits.

Mix the sauce and grains well in a dish, serve warm.

Posted by Jeremy Mates at 04:59 | Permalink

Mostly science fiction of easier or more difficult reading material:

• Creatures of Light and Darkness - Temporal Fugue, dueling deities. Too much fun.

• Lathe of Heaven

• Shikasta: Re, Colonised Planet 5 (George Sherban Emissary) - Doris Lessing. Excellent science fiction in the vein of the earlier Dune or later Hyperion series, though with a very distinct style.

Technorati Tags: scifi

Posted by Jeremy Mates at 07:03 | Permalink