Tidal changes in Hobart, Tasmania
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By Beau Mitchell on February 1, 2009 @ 11:16 amPermalink
Nice, mate. So, did you get wet? :p
By Alex on February 1, 2009 @ 1:09 pmPermalink
Haha can’t half tell you’re a waterscape tog :p
By Rob Brooks on February 2, 2009 @ 9:09 pmPermalink
great shot alex… love the movement here, and perspective/ distortion that the 10-22 gives top stuff!!
By Barry on February 13, 2009 @ 2:52 pmPermalink
Hello Alex,
I like your pics.
I have been roasting my coffe in a popper for years.
To extend the popper chamber I use a tapered 415 gram Alaska salmon tin.
Eat the salmon. clean the glue off the side with meths or white spirit. Take the bottom off with a file. It looks like it was made for the job.
Fill the green beans up to the screw in the chamber side, or about 3/4 of a cup. Stir with a stick until it revolves on it’s own and enjoy the result.
I buy green beans in 60 kg sacks for about $7 a kilo and share it with my roasting friends.
Cheers,
Barry Artarmon.
4 Comments
By Beau Mitchell on February 1, 2009 @ 11:16 amPermalink
Nice, mate. So, did you get wet? :p
By Alex on February 1, 2009 @ 1:09 pmPermalink
Haha can’t half tell you’re a waterscape tog :p
By Rob Brooks on February 2, 2009 @ 9:09 pmPermalink
great shot alex…
love the movement here, and perspective/ distortion that the 10-22 gives
top stuff!!
By Barry on February 13, 2009 @ 2:52 pmPermalink
Hello Alex,
I like your pics.
I have been roasting my coffe in a popper for years.
To extend the popper chamber I use a tapered 415 gram Alaska salmon tin.
Eat the salmon. clean the glue off the side with meths or white spirit.
Take the bottom off with a file. It looks like it was made for the job.
Fill the green beans up to the screw in the chamber side, or about 3/4 of a cup. Stir with a stick until it revolves on it’s own and enjoy the result.
I buy green beans in 60 kg sacks for about $7 a kilo and share it with my roasting friends.
Cheers,
Barry
Artarmon.