I posted this shot because I needed to remind myself that with time, I'll be taking good shots with the new(er) camera. A long time ago, I didn't know how to get close-ups like this on my little Canon. But I did learn, and I will learn in time. I'm putting this one in the treasure hunt challenge. This one's cool because you can do the shots in whatever order you want! Why is this listed under new? Because I'd never cooked one before, so it was a new experience. And a tasty one too!
@woot Thanks Davide- this one had a beautiful redish-orange color. But my goodness was it ever hard to peel!! @karenann Thanks Karenann. It was delicious! @kerristephens Thanks Kerri! @simster Thank you Simmy! @digitalrn Thanks Rick. This challenge is great because you can do it in any order, which means you can take pretty much anything and make it work!
@potsbypam Thanks Pam- this one is taken with the "old" camera. I'm using the new(er) camera in my main album. I'll probably use both cameras in this album but I'm not going to worry about which for what day- just shoot with whatever! @sgoodin1 Thanks Sara- the nice thing about squash is that you can add some things to it to perk up the taste if you're not crazy about it as is. For example, you can cut it in half, scoop out the seeds and put a pat of butter, some brown sugar, nuts and raisins or craisins in the center, bake it for an hour at 350 degrees and then eat it. It's really tasty with the fixins mixed in. Some people also use maple syrup instead of the brown sugar or with it, depending on how sweet you want it. Another great thing is you can cube it, bake it whole, or mash it like potatoes. It's pretty versatile. Glad you liked the shot.
Wow! You cooked this one too? When I first got my Nikon, I continued to take pictures with the p&s camera for awhile while I was still learning everything about the Nikon. Give it time... You'll learn it.
@mrssmith Yes, I cooked the squash- cut it into cubes, boiled it until soft and dabbed it with butter. It was quite good! The picture was taken with my p/s. The collage I did today was with the Nikon. I'll still use my p/s sometimes in my second album, but the main album is going to be with the Nikon- that way I'm using it everyday. It's definitely going to take time, but I'm in no rush. I really want to understand what I'm doing, not just doing it because I know that's what the manual said to do!
@mrssmith Oh- I have cooked squash before- but never a Hubbard. And this one was smaller- usually they're these monster squashes and green. This one was much smaller than its green counterparts.
i think you can just halve the squash, take the seeds out, put it in a pot with water and let it cook, is all what i do with squash. when cooked, all you need do is scoop the flesh off. then you needn't peel the skin. that reminds me, there's one by the window sill that should be cooked. nice shot, ann.
@summerfield Thanks Vikki- Maybe I'll try that next time. I was thinking I'd mash this one, but then just left it as it was. I think the bigger ones are easier to peel, but I won't know until next time! Enjoy your squash!!
January 3rd, 2012
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@karenann Thanks Karenann. It was delicious!
@kerristephens Thanks Kerri!
@simster Thank you Simmy!
@digitalrn Thanks Rick. This challenge is great because you can do it in any order, which means you can take pretty much anything and make it work!
@potsbypam Thanks Pam- this one is taken with the "old" camera. I'm using the new(er) camera in my main album. I'll probably use both cameras in this album but I'm not going to worry about which for what day- just shoot with whatever!
@sgoodin1 Thanks Sara- the nice thing about squash is that you can add some things to it to perk up the taste if you're not crazy about it as is. For example, you can cut it in half, scoop out the seeds and put a pat of butter, some brown sugar, nuts and raisins or craisins in the center, bake it for an hour at 350 degrees and then eat it. It's really tasty with the fixins mixed in. Some people also use maple syrup instead of the brown sugar or with it, depending on how sweet you want it. Another great thing is you can cube it, bake it whole, or mash it like potatoes. It's pretty versatile. Glad you liked the shot.