jw – Page 75 – On the road with Jim

Organizing Photography Files Photography Tips

I’ve been helping my local photo club conduct weekly photo sessions for the last couple of months. The classes were well attended and the feedback that we got was positive. We tried our best to keep to the basics so we wouldn’t lose anyone. After all, our attendees weren’t there to learn photo-stitching; they just wanted to take better photos with their phones and I think we did well.

Hanging Files of Slides — Slide Drawer – Years of 35mm slides in hanging files stored in basic categories.

That wasn’t always the case. Sometimes the students asked questions about advanced concepts. One question we heard was how to organize their photos to make them easier to find. It’s a topic I’ve been dealing with ever since I got my first box of slides back from the lab. Since there isn’t a right way to store photos, I thought that I’d share my system with you. Maybe that will help with your organization, or perhaps you have a better system and you’ll share your ideas with us in the comments.

As I said, there isn’t a perfect system for organizing photographs. The best you can do is to create a system that you can efficiently retrieve the item that you want without having to go through them one-by-one. Since we don’t all think the same way, what works for me may be cumbersome for you, so feel free to make your own tweaks.

The first step in organizing photos is giving them meaningful names. If you’re a cyborg and the camera generated file name triggers your memory, you could just use those names. For me, a file name like “_DSC6658.AWR” doesn’t mean anything, so it doesn’t work. For example, consider this week’s picture. When I look at it I see a local mountain south of Wickenburg. Fortunately, by looking on a map, I found that it has a name; Black Butte. Since this is the first time I shot it, I used that as the title. If I shoot this mountain again, I’ll add a descriptor to the title; like Black Butte 2019 or Snow on Black Butte. Something that reminds me of what I saw that made me take another shot. When I save that file on my hard drive, I could file it in a folder called Photos, but I have several thousand files like it. That would be like putting all of them in a bucket. If I forgot its name, I would have to look through all of them before I found it. That’s not acceptable.

Early on in my photo career, I quickly learned that I could file things by categories. Three of them to be exact: People, Places, and Things. If I knew what I was looking for, I only needed to root around in the correct pile and ignore the others. As my catalog grew, I found that I shot in certain locations often so I’d add sub-categories, like Arizona. In Arizona, I liked to go to the Grand Canyon, so I made another subfolder for it. That’s how my filing system grew; one group at a time. The Things folder has folders for things on wheels, another for buildings, aircraft, food, and so on. If I find that I have more than two dozen photos of a subject, I make a new subcategory.

It didn’t stop there because even then, I was searching through too many files, so in those cases, I sub-divided them again by year. For example, we visited New Zealand five times and so in the New Zealand directory, I have a folder for each year that we went. I’ve followed this logic—unintentionally—in laying out my Website. On the Project Index page, you’ll see that I have a link to Arizona Landscapes, but there are also projects for the Grand Canyon and the Sonoran Desert. Perhaps I should organize those like my file system and move them inside the Arizona project to keep everything uniform.

That’s how my system works and it allows me to quickly retrieve a photo that I’m looking for. I hope that I’ve given you an idea of something that you can do with your photos. I’ve found that if you don’t have a management system, those files grow out of control like bacteria. Let me hear how you manage your files.

Till next time — jw

Black Butte Picture of the Week

The Vulture Mountains are a twenty-nine-mile long collection of volcanic hills south of Wickenburg. The Hassayampa River runs along the range’s eastern boundary and the mountains taper off to the west. From our Congress home, two peaks rise out of the low mounds on our southern horizon: Vulture Peak’s rounded knob is to the left and the sloping top of Black Butte is on the right. Reminding me of a doorstop or a fallen cake, Black Butte is the subject of this week’s photo.

The slanting top of Black Butte first caught my attention while I was still working. I drove the forty mile trip from Wintersburg to Congress on the Vulture Mine Road and the butte marked the place where the road turns north. I thought that its shape was the kind of thing you’d see in old western movie backgrounds. I knew that I would use it as a subject some time. A couple of weeks ago while I was shooting in Aguila, there it was waiting for me bathed in late afternoon light.

You can see the larger version on my Website by clicking Here. I hope you enjoy viewing it and I’d love to hear your comments below.

Until next time — jw

Eagle Eye Picture of the Week

We’re still hanging in Aguila for the new Photo of the Week. Although I drove twenty-five miles to the little town because I had wanted to shoot a specific sign, I then poked around town to see what else I could photograph, and I found the number one reason—if there is such a thing—to visit Aguila. Here’s my shot of the natural window in the hills south of town formed by eagle-head-shaped rocks. Aguila is the Spanish word for eagle; hence, you have the town’s name source.

Eagle Eye Window – Rocks form this window in the shape of an eagle’s head and is in the hills south of Aguila, Arizona.

I’m sure there’s a way to climb up to the window because I’ve seen people there. I didn’t take the time to find a way on this trip, but I saw on Google Maps that there was a trail from the cemetery south of town. As I said last week, there is a good view from the window along US Highway 60 by the working fields of Centennial Ranches. Even a moderate telephoto lens will bring the Eagle Eye closer.

I followed dirt roads between the fields to get closer for this shot. They had street signs, so I assumed the roads were public. It was late in the afternoon when I snapped this, and the beautiful streaky clouds were beginning to get color. I should have waited for sunset, but I wanted to get to another scene that I saw along the trip (which was a bust). ~~You can see the larger version on my Website – Here.~~ I hope you enjoy viewing it. Please let me know what you think by leaving a comment below.

Till next time — jw

Motel Aguila Photo of the Week

This week’s new picture I call Motel Aguila, and it’s another faded motel sign for my collection. Located as you would expect, in Aguila—a farming town some twenty miles west of Wickenburg. It’s also across the street from last week’s shot, which is how I spotted it. The paint on this sign is so faded that I don’t see a business name, and there’s only a whisper of letters left to show it as a motel.

As the sign suggests, there is no longer a functioning motel here. The buildings seem to be converted to apartments sheltering migrant farm workers. With less than a thousand permanent residents, there aren’t enough people to work the melon and lettuce fields surrounding the hamlet. The workers have to sleep somewhere and I suppose an old motel is better than the improvised lean-to sheds I’ve seen elsewhere.

Aguila isn’t a destination. There’s a café, gas station, a Dollar General store, and that’s about all. In 1973, Interstate 10 diverted traffic twenty-five miles south, so there isn’t a motel to stay at even if you wanted to. Besides, the only thing to see here is the eagle-eye window in the hills south of town and that’s a fifteen-minute investment along the side of the road (I’ll talk more about the eagle-eye next week).

You can see the larger version on here on my website. I hope you enjoy viewing it and tell me what you think.

Till next time—jw

Chicken S.O.S. – A He-Man’s Breakfast for Sissies Gourmet Photographer

With this recent cold spell passing through, it’s nice to have a change from the cold cereal that Queen Anne ‘cooks’ every morning. I know that she tries to be creative, but sliced bananas and raisins only go so far. On days like these, I like something warm and hearty that sticks to the ribs. Since my brain isn’t up to speed at the crack of dawn, it needs to be simple to make. I came up with this concoction last year when our pantry was depleted and I liked it enough to keep it in my repertoire.

Campbells Cream of Chicken Soup — Cream of Chicken Soup – it makes a hearty breakfast too.

Back in my short military conscription days (yes kids, there was a time when they would come drag you from your home), breakfast was the meal that had the best choices of food. But between the steam pans of rubber scrambled eggs and fried hockey pucks, there was always a pot of gray gooey glop with bits of brown chunks in it. Its formal name was Chipped Beef on Toast, but it’s better known as S.O.S. (look it up). My dad liked it and even made it once. My sisters and I refused to eat it. We didn’t even taste it. Years later, my curiosity got the better of me when I saw some in a Stouffer’s box so I bought and tried it. Guess what! It was bad. I don’t know why because I like red-eye gravy on chicken fried steak and I’ll occasionally gag down an order of biscuits and gravy. It had to be the mystery-meat that was in it. So, in my recipe, I replaced it with known chicken parts and a better tasting gravy.

Ingredients

A 10 ½ ounce can of Cream of Chicken soup—like Campbell’s
¼ cup of dry white wine—Vermouth, Sherry, Chardonnay it doesn’t matter.
¼ cup of chicken broth
8 ounces (about) of Costco Rotisserie Chicken meat (They sell yesterday’s leftovers in the deli which Anne freezes in 8-ounce portions).
A pinch of Poultry Seasoning or your own combination of celery flakes, sage, and thyme.
An English muffin for each serving.

Instructions

The consistency is important. You don’t want to make soup, but you don’t want the kindergarten paste that comes out of the can either. The mixture should sit on the muffin and ooze off slowly. I find that thinning the base with a half can of liquid works best. The wine provides an acidic brightness that I like, but a half can is too much. You can blend the wine and chicken stock to get the taste that you like. I use a 1:1 ratio, but you can use all wine, all chicken stock, or all water if that’s all you have. It doesn’t matter; you’re not supposed to have to think about math in the morning. Combine all the liquids into a pot and heat on medium-high.

As the sauce begins to heat, split and toast your muffins. Chop the chicken meat into smaller chunks and add that to the sauce. Season the mixture with herbs. There’s enough salt in the soup and chicken that you don’t need more, but you can add your favorite pepper if you like some spice. When the sauce starts to boil, cover and simmer on a low heat for five to fifteen minutes—stirring occasionally—allowing the seasonings to blend. Arrange the split English muffins on a plate and glop the gravy on top, then you can garnish with more herbs and maybe a pinch of cayenne or paprika for color. There is enough sauce for two servings so you can share with your sweetie or—better yet—you can have seconds if they turn their nose up.

Calories

Can of soup has 300
8 oz of chicken breast is 300
Herbs add nothing
Wine is less than 30
Chicken stock is 10
English Muffin is 130

The entire pot and a muffin add up to 770 calories and a serving is about half (or less), so each serving is 385 calories. That’s less than two Krispy Crème doughnuts. It’s a warm hearty breakfast that tastes good if not downright decadent. Give it a try sometime and let me know what you think.

Till next time—jw