pameladallaire

Beautiful first shot. Pam

This was after the sun was up in Timmins, there was no wind this morning but there seems to be a slight wind tonight. Pam

It's good to hear from you, sorry about your health. Better to fix anything now than later. Good luck with your tests. Pam

Cool....I'm still learning and my camera is 2 years old. Pam

I love historic family photos, have a whole trunk full of my own. Pam

Ha ha ha.

The numbers seem to be up here but I'd say we were in the middle of a 7 year cycle. Pam

Cool.

I don't see a signature. Pam

So many photos to look at! Thanks Raf and Fireball. Pam

Great scenery pics on your site evester. Pam

Hi Everyone: Sometimes I'm browsing OFC and see amazing photos taken by members. My question is; do you all have your own websites to view your photographs away from OFC? I love to browse all the photos grouped together. Brandon, I know you have an amazing website. Just realized I hadn't put a link for you on my own website. I'll do that! Pam OH, my website is http://www.paintingthenorth.com but only paintings, not photos.

I like the Redpoll one the best. Red branches, red feathers and grey background, wonderful. Pam

Can't wait to see what you do with your new camera. I always love Abby's shots. Pam

Great work, as usual. Pam

Enjoy your New Years celebrations. Pam

We have Dollarama up here but I never looked for that, could use them today. It's solid ice and pouring rain outside my door. You can be sure I'll check next time I'm there. Pam

The brains and water are all that is needed to cure a hide after the fat has been completely removed. They only rub the paste on the skin side. If you want to remove the fur for the hide you soak it in brains and water solution and the fur falls off. Then it is hung on a sturdy line and stretched by ringing it out in one direction and then the other. They stretch it as is dries. That makes buckskin. To make a tanned hide they make a tube out of it by tying the ends with sinew and smoke it over fir branch fire, turn it inside out and do the same. It gets tougher and darker after smoking the skin so that is when the women would chew on the skin to soften it for their husbands. It isn't necessary to chew on the skin nowadays. Pam

Merry Xmas to all. Heading over to my sisters to have xmas with the whole family. Pam

All I want for XMAS is a FURNACE and HEAT! They can't install a new one till the 24th. I hope everyone has a Happy and WARM Christmas and a great New Year. Pam

OK, how did you get the COOl aerial shots?? Pam

I agree with Brandon, EXCEPT, it is supposed to be more room in front of the direction the animal is LOOKING. You can also ignore the rule if the whole composition of the picture looks good. Many artists have the animal looking out of the painting but there is usually a second focal point to the picture and the animal is a supporting character. Keep up the good work! Pam

I'll post the recipe; Cinnamon Buns (Make Ahead) I always make an icing sugar frosting for xmas morning but they are in the freezer now just waiting to be put in the microwave. An easy xmas treat! It may seem like a complicated recipe in print, but once you've done it, you can do it in your sleep. I make 4 times the recipe of dough for our hungry 12 person family. They hit town on Thursday. Most people can get by with doubling the recipe. If you want STICKY buns instead of just cinnamon buns, put brown sugar and cinnamon inside. Use glass baking dishes to prevent the sugar from burning. (I went to the second hand store and stocked up on glass pie and baking dishes.) Dough: 1 pkg. active dry yeast (I use instant bakers yeast equivalent slightly less than 1/2 Tbsp.) 1 cup scalded milk and cooled to warm 1/4 cup sugar (Optional Ingredients: 1/4 tsp. powdered cardamom and 1 tsp. vanilla! The Finnish version.) 1 tsp. salt 1 egg, beaten 1/4 cup melted shortening or butter Mix in 2 cups of the total 3 1/2 cups all purpose flour. Use the rest for kneading in. If using dry active yeast, dissolve in the warm milk. Stir in the all ingredients but the flour, then add the first 2 cups of flour and stir until very sticky. Mix in more flour until dry enough to turn out on the counter to knead. Knead, adding a little more flour as you need it, until smooth (about 5 min.) and it feels like soft skin, not dry. Put vegetable oil in the bowl you used to mix the dough. Roll the dough around in the oil, cover with a towel, and let rise until double, can take up to 2 hours depending on the temp. of the room. Don't be hasty because you only rise it ONCE. Rolling it Out: Punch down dough and divide it into 2 balls (4 if you doubled the recipe). Roll it out, on floured counter, to make a rectangle shape. Rub the upside of the dough with soft butter to hold the sugar and cinnamon, about 2 Tbsp. per rectangle. Make sure the butter reaches right to the edges of the dough. While you have the shortening out, rub the glass dishes with shortening so the buns don't stick. Turn on the oven to 400 deg F. You don't rise them in the pans once you're finished or they will rise TOO high and fall over. Sprinkle on sugar cinnamon mixture: 1/4 cup sugar, or brown if making sticky buns. 2 teaspoons powdered cinnamon (When applying the sugar and cinnamon, leave one long edge of the rectangle free of sugar mixture to seal the roll.) Starting with the edge covered in cinnamon sugar, roll up to the clean edge and cut into 1.5 - 2 inch lengths. Place the buns in the pans with 1/2 inch of space between them for rising. Bake at 400 deg. F, in the middle of the oven, for 15 -20 min. or until golden. (My oven runs hot so it may take yours longer.) Cool completely before freezing. Microwave when you want to eat them and drip icing all over the top! YUMMY. Icing: 1 cup confectioners sugar (icing sugar) 1/2 tsp. vanilla 1 Tbsp. milk or a little more to make a runny icing. HAVE A VERY MERRY XMAS! Pam

When are you going to make a book for me to buy Dan. LOL Have you checked out blurb.com? I want a coffee table book of your best work. Pam

As a painter I love the receding water one, and the dark background and grey trees! And I love the little river one. I guess beauty is definitely in the eye of the beholder and we each have our favourites. What we all agree on is you are on the right track. Keep up the good work! Pam