Understanding Exposure

No this isn't some inside look into the world of strip clubs, Understanding Exposure ($17) is one of our favorite guides for all things photography. In the world of blogging and photographing every element of even the most mundane daily happenings, it's probably a good idea to learn what all those buttons and knobs are for at the top of our cameras. Quickly learn how to shoot perfectly focused and accurately exposed images. The simple A-Z format will make this your go-to reference book for every technique under the sun, or candlelight, or stadium lights.

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Posted on 04.12.13 at 2:52 AM

Here’s a recipe for brcolcoi raab and then one that uses kale and brcolcoi raab.Sauteed Broccoli RaabGourmet magazine; 10 minutes to table; serves 21 lb brcolcoi raab, hollow stems discarded1 Tablespoons unsalted butter1 clove garlic, choppedCook brcolcoi raab in a large pot of boiling salted water until just tender, about 4 minutes, and drain in a colander.Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add brcolcoi raab, tossing gently in butter to coat, and season with salt and pepper.Linguine with brcolcoi raab and kaleTime: 20 MinutesServes: 4Ingredients:1 lb. linguine (or your favorite pasta)4 tbsp. of olive oil1 small yellow onion2 cloves garlic1 bunch of brcolcoi raab2 leaves of kale, cut into strips1/2 cup of toasted pinenuts2 tbsp. scallions4 lemon quarters1/4 cup fresh grated parmesanSaute the onion and garlic in olive oil until softened.Add brcolcoi raab, and saute until until slightly soft but still maintains some crispness.Add strips of kale and cook until they are just wilted.At the same time cook pasta until al dente, and toast pinenuts in a dry saute pan over medium heat.Place Linguine in large bowl and drizzle with olive oil.Gently mix in sauteed veggies and toss.

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