Speaking of summer, here’s something to think about. This was actually inspired by Aggie’s blog entry Tanned. The song is by Baz Luhrmann and was first released in 1999. You can find the complete lyrics below. It’s a bit long but definitely worth the read.

Ladies and gentlemen
of the class of ’99…

Wear sunscreen.

If I could offer you only one tip for the future, sunscreen would be it. The long term benefits of sunscreen have been proved by scientists whereas the rest of my advice has no basis more reliable than my own meandering experience.I will dispense this advice now…

Enjoy the power and beauty of your youth. Oh nevermind. You will not understand the power and beauty of your youth until they have faded. But trust me, in 20 years you’ll look back at photos of yourself and recall in a way you can’t grasp now how much possibility lay before you and how fabulous you really looked….You’re not as fat as you imagine.

Don’t worry about the future, or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubblegum. The real troubles in your life are apt to be things that never crossed your worried mind, the kind that blindside you at 4pm on some idle tuesday.

Do one thing everyday that scares you.

Sing.

Don’t be reckless with other people’s hearts, don’t put up with people who are reckless with yours.

Floss.

Don’t waste your time on jealousy. Sometimes you’re ahead, sometimes you’re behind… the race is long, and in the end, it’s only with yourself.

Remember the compliments you receive, forget the insults. If you succeed in doing this, tell me how.

Keep your old love letters, throw away your old bank statements.

Stretch.

Don’t feel guilty if you don’t know what you want to do with your life… the most interesting people I know didn’t know at 22 what they wanted to do with their lives, some of the most interesting 40 year olds I know still don’t.

Get plenty of calcium.

Be kind to your knees, you’ll miss them when they’re gone.

Maybe you’ll marry, maybe you won’t, maybe you’ll have children, maybe you won’t, maybe you’ll divorce at 40, maybe you’ll dance the funky chicken on your 75th wedding anniversary… what ever you do, don’t congratulate yourself too much or berate yourself either – your choices are half chance, so are everybody else’s.

Enjoy your body, use it every way you can. Don’t be afraid of it, or what other people think of it, it’s the greatest instrument you’ll ever own.

Dance… even if you have nowhere to do it but in your own living room.

Read the directions, even if you don’t follow them.

Do NOT read beauty magazines, they will only make you feel ugly.

Brother and sister together we’ll make it through. Someday your spirit will take you and guide you there. I know you’ve been hurting but I’ve been waiting to be there for you. And I’ll be there, just tell me now, whenever I can.

Get to know your parents, you never know when they’ll be gone for good.

Be nice to your siblings; they are the best link to your past and the people most likely to stick with you in the future.

Understand that friends come and go, but for the precious few you should hold on. Work hard to bridge the gaps in geography and lifestyle because the older you get, the more you need the people you knew when you were young.

Live in New York City once, but leave before it makes you hard. Live in Northern California once, but leave before it makes you soft.

Travel.

Accept certain inalienable truths, prices will rise, politicians will philander, you too will get old, and when you do you’ll fantasize that when you were young prices were reasonable, politicians were noble and children respected their elders.

Respect your elders.

Don’t expect anyone else to support you. Maybe you have a trust fund, maybe you have a wealthy spouse, but you never know when either one might run out.

Don’t mess too much with your hair, or by the time you’re 40, it will look 85.

Be careful whose advice you buy, but be patient with those who supply it. Advice is a form of nostalgia, dispensing it is a way of fishing the past from the disposal, wiping it off, painting over the ugly parts and recycling it for more than it’s worth.

But trust me on the sunscreen…

Brother and sister together we’ll make it through. Someday your spirit will take you and guide you there. I know you’ve been hurting but I’ve been waiting to be there for you. And I’ll be there, just tell me now, whenever I can. Everybody’s free.

Credits: Paper and envelope by Melany Violette. Paper Swirl and felt cluster by Laura Deceatis. Font: Mom’s Typewriter

Author: OpenDP

As spring approaches, Mother Nature’s wild wonders can be found just about everywhere. From rosebuds to daisies, buttercups to common wildflowers, plants and flowers abound, providing magnificent subjects for photographers both advanced and amateur.

Flower photography typically falls under the category of macro photography, which simply means the images shot by photographers are equal in size or larger than the actual object. Because these shots are taken extremely close up, the detail expressed in your digital photography efforts will be highly magnified and quite amazing. To follow are a few tips for beginners on photography of flowers. To take sharp, steady pictures use a tripod. Camera shake and an unsteady hand in general may cause blurry images or photos that are not centered properly. A tripod significantly improves the sharpness of your subject.

Simulate backgrounds if necessary. Something as simple as a piece of colored paper can present a clean background that won’t distract attention from your subject.

Focus on focus. Read your camera’s user manual for best results and learn how to set your camera on “spot focus” mode. This allows the photographer to see whatever the camera focuses. In most cases, your camera’s auto focus mode should be fine for flower photography.

In most cases, avoid using the camera’s direct flash. Shoot using direct daylight whenever possible. The on-camera flash often creates unnatural looking photographs, mainly due to its intense brightness at such close proximity to the subject, and sometimes the flash may also be in the wrong position to take a great photo.

Furthermore, you may wish to consider using a daylight balanced compact fluorescent bulb to add the proper lighting to your photos. The lighting these bulbs exude looks natural and generates minimal heat, conveniently providing the photographer with hours of comfortable shooting time without the risk of overheating.

Take several photographs, no matter what you’re shooting. Change positions, try new angles with the lens and adjust settings if you are comfortable with your digital camera. Photos of still plants and flowers will be fine with a low ISO. If your digital camera has one, try shooting in macro mode. It is often identified by a small flower logo on your device.

Plan the perfect photographic opportunities. An early morning photo session in your garden or a late afternoon shoot in a beautiful meadow brimming with wildflowers creates the prime opportunity for taking great photos. Morning dewdrops add an enchanting element of newness to your flower photographs. A brilliant yellow, pink, orange, red and purple sunset inspires awe and wonder at nature’s radiance.

Allow nature’s natural processes to guide you in your quest for breath-taking photographs. Also, don’t neglect the change of seasons! Spring thaw, autumn leaves, pure white snow and glorious summer days will all contribute to a marvelous flower photo session.

Source: Open Digital Photography

For crème caramel
1 1/2 cups sugar
1 1/2 cups heavy cream
1 1/2 cups whole milk
3 tablespoons dried nontoxic and organic lavender flowers
1/8 teaspoon salt
3 large eggs
3 large egg yolks

For pastry crust
1 cup all-purpose flour
2 1/2 tablespoons sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, slightly softened
1 1/2 to 2 tablespoons ice water

Special equipment: a 10-inch glass pie plate (1 to 1 1/2 inches deep),
9 1/2-inch plate or cardboard round, and 10- to 14-inch flat serving plate with a slight lip.
Garnish: fresh nontoxic and organic violets

Make crème caramel:
Preheat oven to 350°F.
Cook 1 cup sugar in a dry large nonstick skillet over moderate heat, swirling and shaking pan (to help sugar melt evenly), until sugar is melted and caramel is deep golden. Immediately pour caramel into pie plate, tilting to coat bottom and sides evenly.

Bring cream, milk, lavender, salt, and remaining 1/2 cup sugar to a simmer and remove from heat. Let stand 15 minutes, then reheat. Pour through a fine sieve into a bowl, discarding lavender. Whisk whole eggs and yolks together in a bowl and slowly whisk in hot cream mixture. Pour custard over caramel.

Bake custard in a water bath in middle of oven until set but still trembling slightly (custard will continue to set as it cools), 40 to 45 minutes. Remove pie plate from water and cool cr?me caramel on a rack. Chill, loosely covered with plastic wrap, at least 2 hours.

Make pastry crust:
Blend together flour, sugar, salt, and butter with your fingertips or a pastry blender until mixture resembles coarse meal. Drizzle 1 1/2 tablespoons ice water over mixture and toss with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add remaining ‚ tablespoon water.

(If you overwork mixture or add too much water, pastry will be tough.) Turn mixture out onto a work surface and divide into 4 portions. Smear each portion once in a forward motion to help distribute fat. Gather dough together and form it into a disk.
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.

Preheat oven to 350°F.
Roll out dough on a lightly floured surface into a 10 1/2-inch round and slide onto a baking sheet. Trim dough to a 9‚-inch round (use 9 1/2-inch plate turned upside down as a guide). Prick round all over with a fork and chill 30 minutes. Bake round in middle of oven until golden, 20 to 25 minutes, and cool completely on baking sheet on a rack.

Assemble tart just before serving:
Run a thin knife around edge of crème caramel and rotate pie plate back and forth to make sure crème caramel is loosened. Slide crust on top of crème caramel, centering it carefully, and invert serving plate on top of crust. Invert tart onto serving plate (caramel will run to edge of plate). Makes 8 servings.

Cooks’ notes:
• If you substitute fresh lavender for the dried, use the same amount (fresh lavender is actually stronger than dried).
• You can make crème caramel and crust 1 day ahead, but don’t assemble until just before serving. Chill crème caramel and keep crust, covered with plastic wrap, at room temperature.

From eDining.ca. Source: Gourmet

I love flowers! It simply brightens up my day, especially if I’m down or if I’m not feeling very well. I love, daisies, lilies, tulips and a nice assortment of different flowers with different colors. Flowers are the perfect gift for almost every occasion.

If you’re planning to send flowers, check out DotFlowers. They have a wide variety of flower arrangements and gift ideas no matter what the occasion is. Not only that, they also offer fabulous gourmet gift baskets, there surely is something for everyone. They have great customer service and they offer same day flower delivery anywhere in the United States. So what are you waiting for? Brighten up someone else’s day by sending flowers!

30 ml vodka
30 ml Cinzano Limetto
Sprite
lime wedges

Build on ice in a highball glass.
Fill up with Sprite and decorate with some lime wedges.

From Drinkalizer.com

Cardboard by Rina Kroes. Photo by Ramin Sabour @ stock.xchng.

There are many different types of glasses and the glasses in which you serve your cocktails are as important as the cocktail itself. This guide will tell you in which glass the cocktail is traditionally served but of course the final choice is still yours.

Cocktail Glass
The cocktail glass is V shaped and is usually used for short, strong drinks. The long stem is used to hold the glass to keep the cocktail chilled as long as possible. [1]

Champagne Glass
There are two types of champagene glass, the saucer and the flute shape. The flute shape [2] allows bubbles to rise in a continuous stream while the saucer [3] is not popular for champagne anymore as the bubbles disappear quickly. The saucer is now usually used with Margarita and other creamy drinks.

Highball
A highball is a tall straight-sided glass used mainly for long drinks with ice - anything from a lemonade to beer. [4]

Old-fashioned
An old-fashioned glass is a tumbler with traditionally sloping sides used mainly for spirits with ice, short unstrained drinks or fruit juices. [5]

Wine Glass
Wine glasses are available in a variety of shapes in sizes. Red wine is best served in a larger glass while white wine is suited to a smaller glass. It is also suitable for a range of exotic cocktails. [6]

Brandy Balloon
A brandy balloon is designed so that the full aroma of the brandy can be savoured. [7]

Always rinse the glasses before using and make sure that it is free from any odor. Wash and rinse glasses in very hot water, then dry with one cloth and polish them with another. When serving drinks, it’s a good idea to chill glasses before using them for it keeps the drink chilled a little bit longer. Use real glasses instead of plastic ones so as not to affect the taste of the drink.

Cardboard by Rina Kroes. Photo by Andre Veron @ stock.xchng.