One thing that still fascinates me is the variety of handwritten scripts. When I get a card or letter from someone, as well as the message, I always try to piece together how they’ve formed the letters and understand which letters have been dropped from the old style to something more modern.
I’m always in awe when I watch something created with stop-motion photography and animation, and this is no exception. It’s beautifully done, well-lit and photographed, and I like the distinct different styles in the three stories. The stories themselves are macabre and dreamlike which add to the wonder of the movie as a whole.
I’m always drawn towards using a dedicated camera over my smartphone’s camera(s). I don’t “knock” or judge cameraphone photography rather, there are times when I consider dedicating more time to becoming better at it. I trend towards using my dedicated cameras both out of habit and because I like the “physicality” of using them.
Multiple people have recommended Mike Kus’ book and so I purchased a hardcover and fully enjoyed it. Mike has some great lessons, which may seem “basic” to experienced photographers but I feel serve as excellent reminders (always good to recenter on basics every now and then).
And I really liked looking through the photographs he included; a much better experience than scrolling through a social media feed.
The second bagel beckons because the first did its job. It was delicious and satisfying and comforting. The second bagel should bring more of the same. The second bagel the second helping and the craving for more of what is needed. Delicious. And now the day can begin.
The rhythm of time and words and traffic and shifts Continue through the fog of unpredictability and uncertain outcomes We lower our heads to accomplish things to carry on to avoid facing the outside While that rhythm continues to wear us.
Here’s to making it more of a point to stop and enjoy these throughout the year.
Sometimes the way the light comes through the window (in my office) makes me stop what I’m doing, reach for the camera, and sidetrack me for a good while.
Someone, somehow, and somewhere in time decided that eating greens, beans, and/or pork (and any mixture of the three) on New Years Day would bring good luck. And while I don’t have any idea how many people in the world adhere to this, but we’re included.
Here’s today’s pasta e fagioli, made with Swiss chard, black eyed peas, bacon, and orecchiette.
Of course my last picture upload for the year has to be food. Our New Years Eve is chill, opting for a quick and easy dinner of burgers with grilled onions (and steak sauce on mine). The potato wedges came out more done than intended but still nice and fluffy on the inside.
I don’t have any end-of-year insights, reflections, nor wisdom to share. It’s been… a year. I do hope that you and yours are relatively safe, healthy, and happy. Happy New Year!