New lens

It’s been a while since I posted anything on the photography section of my blog. It’s not that I have stopped taking pictures, but 2014 has been very hectic and my pictures usually are work-related, looking something like this:

It’s not that I haven’t taken any artsy-fartsy pics either – here’s one:

HarvestBut for Christmas, I treated myself to a new lens.  A Tamron 16-300mm lens, which means I can stand on the front porch and take this picture:

Zoom outAnd without taking a step, get a close-up of the bird feeder:

Zoom inAnd it’s quite macro-capable:

DSC_0426Looking forward to taking more pictures!

The Joy of Airports

(Note: Picture-heavy post here.)

So I had to go to Toronto recently. Decided to fly Air Canada since I could actually get a *non-stop* flight. This never happens. Now I know why. Coming home from Toronto, I check my boarding pass.  Hmm.  Gate F92.  I didn’t know they made that many. I decided to document the trek.

First, I notice my gate isn’t even on the map:

I start walking.

Oh, wait. Another long hallway.  No gates in sight.
3-hallAt the end of the previous hallway was one small newsstand with a warning – THERE ARE NO MORE RETAIL STORES PAST THIS POINT UNTIL GATE F88.  What’s next?
5-curveNow it’s like Disney World where they trick you into thinking you’re almost at the ride, but then the line turns.
7-nachogateYeah. This looks like a gate, but it’s not my gate.
This has got to be it, right?
Well, kinda.  This is where they scan your boarding pass, then you go down another long hallway and get to this one.  At the end of THIS one, you walk across the tarmac to your plane.
I use a pedometer for a health program we have at work.  I racked up 11,000+ steps this day and I swear 10,000 of them were at the damn airport. (Apologies for the blurry photos – that turned out to be a 22-hour day.)   😛


Oatmeal Carmelitas

This is my mom’s recipe – not sure where she got it, but it’s chilled ooey-gooey dessert bars. Easy to make!

Crumb mixture:

1 cup flour
1 cup quick oats
3/4 cup packed brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup melted butter

Stir it up – it will be somewhat slimy and lumpy.  No problem!  Take half of it and mash it down into the bottom of a 9×9 Pyrex dish.  I use a fork.

Bake that at 350* for 10 minutes.

Take it out of the oven and layer it with chocolate chips, chopped walnuts, caramel ice cream topping and then sprinkle 3 tbsp. of flour over it.

Put the remaining crumbs on top and just try to spread that out evenly over all the other crap you just loaded into the pan.

Bake *that* at 350* for 15-20 minutes.

Let it cool, then put it in the fridge for a couple of hours before serving.