It was getting towards dusk and the plan was to light the subject from both sides, but it was at the end of the session and the batteries were getting tired. Hence, one flash fired and the other didn’t. After looking through the images I decided this one was worth saving after all. I’m a sucker for drama.
Canon 5D Mark 3, 580 EX 2 speedlight, 3.0 at 1/125, ISO 400
While available light is easy to use, I don’t like how it blows out the sky when doing backlit portraits. This portrait setup involved strong sunlight as it lowered in the sky, football field light, and two Canon 580 EX II speedlights with Cyber-sync radio triggers. Speedlights were on both sides of the subject to outline and define his strong features at manual 1/4 and about 10 feet away from subject. Camera angle low to give the portrait a feeling of strength and size while keeping the field light in view. Canon 5D Mark 3 settings were ISO100 at 8.0 and 1/125. Post processing involved basic adjustments in Lightroom and HDR in Photoshop with a few other tweaks.
We were so fortunate to have such a beautiful evening with no wind and pleasant temps. Go Bulldogs!! Yeah, life is good…
I think a lot of us are feeling this way today.
Image by Joyce Meyer
“We who live in quiet places have the opportunity to become acquainted with ourselves, to think our own thoughts and live our own lives in a way that is not possible for those keeping up with the crowd.”
― Laura Ingalls Wilder
Western Salsify (T. dubius Scop.) and Meadow Salsify (T. pratensis L.) are the most common species of this plant that looks like a giant dandelion. Western Salsify is native to Europe and Northern Africa and was brought to North America as a garden vegetable for its carrot like taproot and “oystery taste”. Since then it has spread to roadsides, old abandoned fields, no-till field, pastures and other undisturbed areas. ~ btny.purdue.edu
Eaten raw, the roots are very bitter; fried, roasted, or boiled, the taste of salsify roots have been compared to that of parsnips. Others say they slide down like oysters, hence its common moniker, oyster plant. Cream the roots in a soup or simmer young stalks in butter for a side dish rich in Vitamin B6. ~aspoonfulofthyme.blogspot.com
I’m O.K. with parsnips, but oysters? No thanks!!
RJMeyerArts 