Mendel Perkins Photography

The blog of a Calgary Alberta based photographer and assistant

Posts Tagged ‘photography

Violin

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Some early picks from a shoot of a violin/violinist I did on the weekend.

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March 23, 2010 at 8:41 pm

5D Mark II Firmware Update

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You love your 5D mk II, you take it out for walks, you feed it batteries, you give it loving playful baths in the tub, but it still cries out in the night. It is not happy, what else could it want?! You don’t sleep, you have no appetite, those around you are concerned for your well being. My friends I have the cure! Why of course straight from Japan its the new firmware!

This little link starts a chain of events and a legion of tiny gnomes will travel across the internets to retreive extra special just for you….

EOS 5D Mark II Firmware Update Version 2.0.3!

Cool

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March 16, 2010 at 4:46 pm

Trip To Banff

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February 19, 2010 at 2:01 pm

New cards on the way!

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I just got these ordered:

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November 24, 2009 at 3:28 pm

Road trip: Vancouver

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A couple of friends asked me at the very last minute if I would like to come on a trip with them to Vancouver. Naturally I replied with an immediate and unquestioning “HECK” YES!. Here are a few of the many cool images I made in Vancouver, Victoria and on the way there and back.

 

Mendel Perkins

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November 17, 2009 at 2:40 pm

Pavlova

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Both the Australians and the New Zealanders lay claim to the invention of this dessert. I don’t really care who invented it it is easy but fun to make and just the right balance of sweet, creamy and slightly tart. This next week I am planning more food shoots for stock. More photos and recipies to come.

Pavlova

Ingredients:

6 egg whites

1/2 tsp. cream of tartar

pinch salt

1 1/2 tsp. eanilla extract

1 1/2 cups castor sugar (regular sugar run through a blender or food processor works the same)

1 1/2 cups whipping cream

fruit for topping, kiwis, strawberries, blueberries, raspberries (somewhat tart fruits balance out the sweetness of the meringue)

Method:

Preheat oven to 275.

Warm eggs in a bowl of tepid water for ~20 mins. or until no longer chilled. Separate, combine with cream of tartar and pinch of salt and begin to whip at medium low speed gradually increasing speed to medium high as whites approach soft peaks. Contiune to whip while gradually adding castor sugar. Whip at high speed to stiff peaks and stir in vanilla.

Line a large baking sheet with parchment. Divide batter into 6-10 4-6 inch disks on baking sheet. With back of spoon press into disks to flatten out the center and make a ridge around the edge to contain the toppings. Place in oven and reduce heat to 250 and bake 50-60 mins unil meringues appear dry buthave not started to brown. Cool on racks.

Whip cream fairly stiff. Prepare fruit. Immediatley before serving spoon a layer of whipped cream onto meringue and top with a layer of fruit.

Enjoy!

Mendel Perkins

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November 6, 2009 at 5:26 pm

Wild Rose Xpress

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This weekend I had the priviledge of shooting the Wild Rose Xpress a Calgary based bluegrass band.  The gig was at the Cabin Café in Calgary. It was a good chance to try out the low light capabilities of my 5D Mk II as I shot everything using the available tungsten lights at iso 3200-5000.

Wild Rose Xpress

Mendel Perkins

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October 26, 2009 at 1:31 pm