1 0 Archive | June, 2014
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Birds and dragonflies

My father got himself a new DSLR camera just before his cruise along the scenic rivers of Germany and the Netherlands with my mother (they’re over there now). As a result, he gave me his old Nikon DSLR, including a telephoto lens, for which I am very grateful. Let the fun begin!

This afternoon I went for a walk around Lake Rianhard in Celebration, where there are usually plenty of birds and insects native to Central Florida, some turtles, and occasionally a few alligators. I didn’t see any alligators today, but I did see plenty of herons, egrets, and dragonflies. Naturally I brought the camera along and popped on the telephoto lens to try my hand at taking a few pictures. The telephoto doesn’t have an auto-focus, which made it more challenging to use, but also more fun to play around with.

Green dragonfly

A green dragonfly on a plant stem.

Blue dragonfly

A blue dragonfly in the marsh.

Dragonfly on a root

A dragonfly on a tree root. You can see a little ant crawling along the root in front of him.

Little Blue Heron

A Little Blue Heron in the reeds.

I’m certainly no professional, but hey, it’s a start. I’m looking forward to getting out there again with the camera someday soon. Maybe there’ll be some alligators next time…!

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Avocados

An avocado treeAvocados are a terrific addition to shakes and smoothies. They’re very good for you, and they turn a shake frothy like a milkshake even if there isn’t any dairy in there (I make my shakes without). They’re also great in sandwiches, wraps, and of course, tacos.

Callum decided to plant one of the big spherical seeds from one of the avocados I used in one of my shakes, and over time it’s grown into a little avocado tree. It took a few months for it to sprout. First, it took its sweet time forming roots; then, after some consideration, a little stem popped out of the soil. Since then it’s grown to nearly a foot tall.

The only problem I have with avocados is that you have to experience them on their time. Open one too early and it’s firm and bitter-tasting. Too late and it starts to feel squishy like a water balloon. Get the timing right, though, and it’s green goodness.

Happy blending.

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06. Jun, 2014