Linhof Master Technika, Nikkor-SW 90 f8 and J. Lane dry plate, ISO 25 ( I will try his ISO 2 plates in the summer ). Developed in Kodak HC-110. f/22, 1/2s exposure
Linhof Master Technika, Nikkor-SW 90 f8 and J. Lane dry plate, ISO 25 ( I will try his ISO 2 plates in the summer ). Developed in Kodak HC-110. f/22, 1/2s exposure
Glass plate!
Outstanding job Samy. Your shooting and development efforts with large format film and now glass plate are to be commended
Samy, great photo. You have some very interesting gear and as far from a phone as anyone could possibly get.
Something a little different. Took this one at the Plaza Hotel where The Fab Four stayed during their 1964 US tour. While there, they wrote the song "Michelle". The photo was behind thick glass and the lighting was not great to say the least. Looks like Ringo likes the new toy.
I've found myself a very nice retirement present.
A very clean copy of a 16/3.5 AI (1978), you can call it "Rafael condition". .
It took me years to find one (not looking for it very day) at a reasonable price (IMHO still expensive).
Chris Dees wrote:
I've found myself a very nice retirement present.
A very clean copy of a 16/3.5 AI (1978), you can call it "Rafael condition". .
It took me years to find one (not looking for it very day) at a reasonable price (IMHO still expensive).
Chris Dees wrote:
I've found myself a very nice retirement present.
A very clean copy of a 16/3.5 AI (1978), you can call it "Rafael condition". .
It took me years to find one (not looking for it very day) at a reasonable price (IMHO still expensive).
Chris Dees wrote:
I've found myself a very nice retirement present.
A very clean copy of a 16/3.5 AI (1978), you can call it "Rafael condition". .
It took me years to find one (not looking for it very day) at a reasonable price (IMHO still expensive).
Welcome to the family new 16mm 3.5! what's your name? we are Moe and Larry.
My wife came up with the recipe, but named it in my honor. I only contributed the idea of making the bread savory, and full of seeds that pack flavor. Specifically mentioned fennel, nigella, and other anise flavors. I use to think i was was a good cook, but she is at another level than I am.
HCE HCE wrote:
James, you bread recipe looks interesting, have any more?
I've been using 1 cup white and 1.5 cups whole wheat in my bread machine with great success.
I've had days like that. But my doc says I get "brittle" where my body over-reacts to everything, then seems to find a balance. Sure was nice having a working pancreas. Now, it's more work for me, but I'm a good patient and follow the rules. I don't dial up insulin for chocolate cake more than once or twice per year, because the effects last days to get back to steady glucose levels. My neuropathy is directly linked to my glucose levels. If it gets a bit high I get the pins and needles...if it continues long it turns to pain. I haven't had pain in years, because I am so diligent.
EDIT
There is a newish electric therapy that seems similar to TENS called Sanexas Treatments. For me lowering glucose got results.
kwoodard wrote:
I had one day where my carb intake was exactly 1 gram. 24 hours, 1 gram of carbs. No kidding though, was the most boring day of food and only water to drink. The following morning, my sugars were 166. Previous day, 118. That day, I was stuck driving a lot that day and the gas station only had junk food. Grabbed a Snickers and at dinner, Subway sandwich... Makes no sense. My doctor is confident she will figure it out...I'm not so sure. It's almost as if my mom and I have both type 1 and type 2 diabetes at the same time. If we both maintain the same diet we had before we were diagnosed, just in moderation, our sugars are not bad. It's bizarre....Show more →
). Developed in Kodak HC-110. f/22, 1/2s exposure
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