I’ve only shared a little of my love of photography on this site, something I truly want to expand on in the future. And this weekend with my lovely friend Alli as my classmate we spent our saturday inside a classroom of sorts learning about some photography basics. The rule of thirds is what I learned this weekend.
It’s not the first time I’ve dedicated time to learning more about the beauty of photography, a passion I’ve had since the first time my mom gave me a throwaway camera as a gift when I was somewhere around six or seven. Sometimes we need to re-learn things though.
So I thought I would share some of the information with you.
The main point was to shoot in thirds, such as in the image below.
The eye is lead to the left corner and where the lines meet, this is where the focal point of the image is. If you try and shoot more in this manner your shots will come out more interesting and your subjects could become that much more visually appealing due to the line of sight within all 9 areas of the image.
Our teacher stated that where each line meets is where a focal point of the image could be.
Needless to say she also stated that rules are meant to be broken and just because you take an image in the center doesn’t mean that it’s not going to be visually stunning.
Now that my partial teaching is over, I thought it was high time to share another New Zealand recipe with you because, quite frankly it’s been too long.
This recipe has an interesting origin, so interesting that I have to copy it directly from Wikipedia:
For the Afghan biscuit’s origin “theories include
- Its similarity to the craggy, mountainous landscape of Afghanistan
- They were invented by a New Zealand woman to send to her beau posted in Afghanistan during the second or first World War
- An Afghani gentleman went to New Zealand and made such an impression on baking day that a biscuit was created in his honor
- Its resemblance to an Afghani male, where the cookie base represents their skin color, the dark chocolate icing their hair, and the walnut kernel the turban.”
I find all these rather odd considering New Zealand almost couldn’t be further opposite Afghanistan in geography, but regardless of this cookie’s origin it is an addictive little cocoa morsel that can be whipped up in no time.
Note: Images were updated in early 2018.
Adapted from Edmond’s Cookbook
200 grams/7 ounces butter, softened
1/2 cup brown sugar
1 1/2 cups flour
1 teaspoon baking soda
3 tablespoons cocoa powder
2 cups cornflakes, lightly crushed
2 tablespoon cocoa powder
1 cup confectioner’s/icing sugar
10 grams/1 tablespoon butter
3 tablespoons water
6 walnuts, halved
Preheat the oven to 180°C/350F and line a baking tray with greaseproof paper. Set aside.
Place the softened butter, sugar in a bowl and beat with an electric mixer well combined and fluffy
Sift the flour, baking powder and cocoa powder into the mixture along with the cornflakes and stir through to combine well.
Take a two tablespoon amounts and flatten slightly into cookie shapes (they don’t spread, nor thin out so the thickness you have here is how they will be when baked).
Bake for 10-12 minutes or until you can smell them and they are slightly cracked on top.
Remove and allow to cool fully.
For the icing, place all ingredients in a bowl and combine until smooth.
Spread the icing over each cookie and top with a walnut.
Eat as you wish, shared or all for yourself.