Spur 0 model train

I might as well admit to it immediately: This is nerd-business. But now I have a son so I’ll argue that it’s legitimate. It does not matter that he’s only 18 months. But I also have a daytime job, which also makes it acceptable to play with model trains in the evenings. Right?

You probably don’t know this, but these days model trains are off course digitally controlled. Not like back in the 80′s when all trains on the track were bound to travel by the same speed and direction. No variation. Now you can control a gazillion trains individually, plus sounds and tracks, on one single controller. No wires. Heck, you can even run the trains from your iPhone. And the best is the size. It is no longer scale 1:90. Now it’s roughly double size – or 1:45. But costs have also increased by a factor 2. Surprise.

All photos are taken at about 0.7 meters with Leica M9 + 50mm Summilux @ f/1.4 – hence the shallow depth of field (about 3 cm actually).

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Snow and blue shells.

I just have to post one shot from our easter holiday at Nakkøy (Haugesund, Norway). Nakkøy is located at the bottom of a fjord where blue shells and oysters lie at low water just waiting to be picked up. We did this one afternoon in sunny weather and put the shells on the grill. They tasted fantastic with the Hungarian white wine. And suddenly it started to snow… I captured it with the M9 and Voigtländer 35mm at f/1.4.

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On active labour market programmes.

After just visiting the venue of yesterdays International Workers’ Day here in Copenhagen, and documenting the piles of waste, I’ve realized the meaning of the day! It is an employment initiative in the line of current active labour market programs.

Click on images for a somewhat larger view. All photos recorded with the Leica M9 and Summilux 50.

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On hot beverages.

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It is funny how trends run in cycles. What you see in the picture is how my grandmother used to brew her coffee. This time it around is just pseudo-updated with a Japanese name and some marketing. Bottom line is that this is in my experience the best way to get the best from your beans. The recipe is simple. Hot water (96 degrees). About 7 grammes of fine grounded light to medium roasted beans. Make sure they are not roasted two decades ago – buy from supermarkets with high coffee turnover. Use a clean filter and wash it before use. Pour water in circles from the center and out. Let the coffee soak in with the water for a few moments at the first pouring. I’ll bet you can find a very nice video showing this on YouTube.

Lastly: don’t pour your good coffee in a dirty stinking old thermo. Actually, don’t use a thermo at all.

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