Well I did it! I finished my 30 day photo challenge (actually as I’m writing this, I still have 2 photos to go, but I’m hoping that by writing this post, I will force myself to finish on time). Overall, I’m pretty proud of the photos, but I’ll admit, the fact that I had plenty of willing models (mostly my family members…more specifically, my little sister) and beautiful places to take pictures of helped a lot (It’s pretty near impossible to make the upper peninsula look bad). But I guess the whole point of the challenge wasn’t really to take pretty pictures so much as it was to just take pictures…and I definitely did that! My camera and I have now entered into a pretty serious relationship. I shower her with gifts (that’s right, my camera is a girl). I give her frequent baths to make sure her lens is squeaky clean. I even built/sewed her a nice new home. I’m beginning to realize that I spend more quality time with this camera than I do with most other people in my life…so far no one has complained, but I think there’s a good chance my sister will smack the camera out of my hands the next time I shove it in her face.
As I mentioned in the first post about the photo challenge this experience was also about opening myself up (and my photos) to critique. While I didn’t receive much criticism (thanks guys :P), I definitely learned to critique my own photographs. I would usually take at least 100 photos for each of the challenges. On the first run through the images, however, I would cut it down to 20. On the second run, I’d get it down to 4 or 5. Finally, with a little help from adobe bridge, I’d get it down to 2 that I felt comfortable sharing. Not too bad for an amateur!
Okay enough about me and my new love interest…on to the food.
(Adapted from Handle the Heat)
What you need:
- 1/2 cup warm water
- 1/2 cup pineapple juice
- 1/4 cup melted butter (plus a little extra to brush the rolls)
- 1 tbs dry yeast
- 1 large egg, beaten
- 1/2 tsp vanilla extract
- 6 tbs sugar
- 3 cups all-purpose flour
What you need to do:
- In a large bowl, combine the water, pineapple juice and melted butter.
- Sprinkle in the yeast.
- Add the sugar, salt, egg and vanilla then stir to combine all of the ingredients.
- Mix in 1 cup of flour at a time with a spoon.
- Cover the dough with a towel and let rise in a warm spot until it doubles in size (takes about 2 hours).
- Once the dough has risen, spray two cake pans (about 9-inches in size) with non-strick spray.
- Shape the dough into 16 balls and place 8 of them in each cake pan.
- Cover the pans with a towel and let rise till they double their size (again, about 2 hours).
- Preheat the oven to 350 degrees F.
- Brush the rolls with melted butter and then bake them for 20-25 minutes (until golden brown).
- Let cool and serve with quinoa burgers.