Yeesh. We’ve tackled shutter speed, ISO, and now we’re on to aperture. You think I’d be better at photography by now. Honestly, I felt better at it after the second day. Now that we’re on day five, I’m a bit muddled. I’m hoping it’ll clear up as the lessons continue.
But first… a recipe. This is a quick and easy, down and dirty recipe for when you’re craving something sweet but don’t want to pull out all the stops. (How many more cliches can I use in one sentence, by the way? And why do I always misspell sentence?) It pulls together in about five minutes. Next time, I’ll substitute Rice Krispies for the oats. Because, you know, it’s too healthy as is.
Chocolate Oatmeal No Bake Cookies
recipe adapted from One More Moore
- 1/4 cup butter
- 1 cup sugar
- 1/4 cup milk
- 2 tablespoons cocoa
- 1/4 cup peanut butter
- 1 1/2 cups quick cooking oats
- 1 teaspoon vanilla
- Combine butter, sugar, milk and cocoa in a saucepan. Bring to a rolling boil, and boil for 1 minute.
- Stir in remaining ingredients and drop onto wax/foil paper. Let cool until set.
Aperture refers to the physical opening of the camera lens. A larger number means a smaller lens to view through; a smaller number is a wider opening. Counter-intuitive, but true. A low number (wide aperture) means a shallow depth of field; that is, one focal point is chosen and the background is blurred. A high number (small aperture) makes the entire photo crisp and in focus.
I don’t have a fancy camera lens – I can only choose between two apertures for any given shot. The two photos below show the same ISO and shutter speed, varying only in aperture. Do I see the difference? Yes. Do I understand it yet? Not quite. But soon… hopefully… soon.