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Chocolate Mousse Recipe

Dec 15 2010 3:46:21 pm EST

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This rich and creamy chocolate mousse recipe has hints of coffee and rum. The following recipe yields 6-8 servings…

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How to Merge Photographs Using Photoshop

Dec 8 2010 5:00:00 pm EST

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Using Photoshop’s photomerge function, multiple photographs can be stitched together, creating a seamless panoramic….

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Vegan Chocolate Mousse Recipe

Dec 7 2010 5:00:00 pm EST

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A vegan chocolate mousse with undertones of espresso, coconut, and dark rum. Recipe uses silken tofu as it’s base….

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How To Make Futomaki, Rolled Sushi

Dec 2 2010 5:00:00 pm EST

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Futomaki is rolled sushi with two or more fillings. When making your own futomaki, you can be creative with your ingredients….

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How To Make Sushi Rice

Dec 1 2010 5:00:00 pm EST

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Sushi rice forms the foundation for many Japanese recipes. It needs to be sticky, but glossy and workable, without mashing the lit…

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Nikon D700, 10 Favorite Settings

Nov 30 2010 5:00:00 pm EST

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Out of the box, the D700 lacked a certain crispness, vividness, and balance I aim for in my photography. In the following article,...

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White Balance, Nikon D700

Nov 29 2010 5:00:00 pm EST

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The setting I’ve adjusted most on my Nikon D700 is the white balance. I find the auto white balance a hit or miss feature. As a …

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Hiking, Backpacking Drink Mixes

Nov 26 2010 5:00:00 pm EST

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Drink mixes insure proper electrolytic balance, helping maintain energy levels and reduce the chance of cramping during prolonged …

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How to Ferment Sauerkraut

Nov 25 2010 5:00:00 pm EST

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Instructions on how to make sauerkraut, with suggestions on some creative ingredients to add….

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From RAW to DNG on Adobe Bridge

Nov 24 2010 5:00:00 pm EST

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In this article, I would like to explain why and how I convert from RAW format to Adobe’s DNG format…

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Recommended Reading:

Walden and Civil Disobedience

Walden and Civil Disobedience

Henry David Thoreau
Forward the Foundation

Forward the Foundation

Isaac Asimov

Modernist Cuisine: The Art and Science of Cooking

Modernist Cuisine: The Art and Science of Cooking

Nathan Myhrvold, Chris Young and Maxime Bilet
My Travels with Eos

My Travels with Eos

Chris Bemis

Essay Archive

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Visit the Gallery