Today!

[tameigh]

While I love the picture of a scone almost as much as I love a scone with strawberry jam and clotted cream, ok, not nearly as much, but it is nice, I can't help but think the white balance is a touch on the "cool" side. I am just learning myself, so this is more of a question than a criticism.

And where can I get one of these in Vermont? I usually have the one on the return flight from the UK, but they are nothing like what I see here.

[Peter Ryan]

I think you are right Tim the white balance is a bit cool. By asking/contributing you learn. Well spotted.

[Donald]

And where can I get one of these in Vermont?

At Katy's house! We're all coming over.

[Katy Noelle]

This thread has taken on a life of it's own! Just call me Dr. Frankenstein!

Actually, the plate is tinted blue - the top one, I mean. I don't think that the wb is off. Of course, I could be wrong but, in any case, I don't want to touch it - I like it how it is. The dof is possibly a bit too shallow, though. What did I know, then? I'd just discovered dof and was enamoured with wide open!

But, since we're back to this.... It's been weighing on me that, the scone recipe may be mine but I, personally, think that Suzy is a way better cook than me. I just work around recipes and know how to interpret them - she comes up with other ones, all on her own. She's the top and her cooking....? "It's de-limit, it's de-lish, it's de-luxe, it's de-lovely" what she does!!!

Psst! Tim, I'll PM you with the info! =]

[rob marshall]

Just call me Dr. Frankenstein!

My Hay Seller.

[Suzanne]

This thread has taken on a life of it's own! Just call me Dr. Frankenstein!

Actually, the plate is tinted blue - the top one, I mean. I don't think that the wb is off. Of course, I could be wrong but, in any case, I don't want to touch it - I like it how it is. The dof is possibly a bit too shallow, though. What did I know, then? I'd just discovered dof and was enamoured with wide open!

But, since we're back to this.... It's been weighing on me that, the scone recipe may be mine but I, personally, think that Suzy is a way better cook than me. I just work around recipes and know how to interpret them - she comes up with other ones, all on her own. She's the top and her cooking....? "It's de-limit, it's de-lish, it's de-luxe, it's de-lovely" what she does!!!

Psst! Tim, I'll PM you with the info! =]

KATY, you are so busted! However your admission of my superior chef skills may just save you.

Donald, your my hero! (for your original defense of me)

It was a white plate on top of a blue plate.

And this thread explains why I have heard neither hide nor hare of my sis. Figures.

[Katy Noelle]

KATY, you are so busted! However your admission of my superior chef skills may just save you.

Donald, your my hero! (for your original defense of me)

It was a white plate on top of a blue plate.

And this thread explains why I have heard neither hide nor hare of my sis. Figures.

It is a BLUE tinted plate! I know that it's yours but go look!

I stand my ground on the rest! (including the part where you're a better cook.)

[Katy Noelle]

THE PLATE! Look closely...

[Katy Noelle]

My Hay Seller.

Now, that IS a coincidence!

[Suzanne]

THE PLATE! Look closely...

No no no it is a blue table cloth with a white table square on top and the plate is WHITE. Are we really gonna argue in front of all these people?!

[Katy Noelle]

This is why I kept just letting it go....

MY, MY! (And, in case you can't tell.... I love my sister. Even when we argue.)

[Camellia]

This is why I kept just letting it go....

MY, MY! (And, in case you can't tell.... I love my sister. Even when we fight.)

The 2 of you are so funny

[tameigh]

Too bad I didn't know about your place a couple weeks ago when I was in the area

Anyway, I applied a warming filter to the picture. It wasn't the plate that bugged me, it was the fork, the scone and the whipped cream.



I might have been a touch aggressive on the warming, and I didn't play with the exposure, or anything else but maybe a little tiny tweak with curves. I don't think this damages the delicate blue of the plate. This is more a question than anything, but I think it is a slight improvement.

[tameigh]

Here I went hog wild with the jam and curves.

It looks like it might be headed toward gaudy. But I don't think it is quite there yet. I think that a touch up of the bluish reflections in the jam is in order, next... maybe?



I hope you are not mad that I am messing around with your pic!

[Katy Noelle]

Go for it, Tim! I don't mind but, my observation is that it, now, looks like it was shot in a studio, instead of with the natural light from the north window that it was shot near. There was lots of blue and green in the light from the bushes and the curtains, etc. I think food looks best in natural light.

I do tend to like to push the blue, if I can, though.

So, keep going for it and play and, if anyone has thoughts, I'm quite interested and I'll listen.

[rob marshall]

Now, that IS a coincidence!

But did you manage to solve that one?

[tameigh]

I was trying to make the jam work with the violets. I read somewhere that the inside of a Pringles can cover is a nice neutral gray that you can use for measuring WB. I could spend a couple more hours on that picture, getting it just how I would like it, but I better get back to work!

[wilgk]

But did you manage to solve that one?

Mary Shelley

[rob marshall]

Mary Shelley

You are getting too darn good, my dear! It's a brilliant book, by the way, in case you haven't read it.

[Wirefox]

Can us men join this WI Chapter or are we here as observers? Oh I see Rob has already settled himself in with a scone and a jar of CiC orange and honey preserve. Let me know at which meeting we get to boast how big our vegetables are I think I might be good at that.