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Brandon Bohling

How We Got Here

Much has changed on the Web since I created my first web site in 1995. If only I would have taken screenshots my first site (or any of the hundreds that came after). Oh the days of the simple HTML tags: H1, p, img, br, etc. No Javascript, no CSS, no tables that I remember. Now, over a decade later, there are so many technologies a web developer/designer can use! There are hundreds (thousands?

New Year, New Site Features

We are still working on adding a bunch more features to our web site, but we accomplished enough over the last few days to release a set of changes to celebrate the new year! Yeah, while you were hooping it up last night we were working on the site, so if you feel sorry for us please send wine. Most of the work was behind-the-scenes so you, the reader, will never know why in the world so many hours was spent on these tasks.

Digital Darkroom Tip: Clarify and Sharpen

Several years ago one of my fellow photographers, Cecil Walker, showed me an easy, but priceless photo editing tip. I wish one of us could take credit for this, but unfortunately we can’t—nonetheless I’m glad Cecil came across the article. I’m sorry I do not remember where, so apologies to the original “founder”. All photographers, on occasion (ha), take a flat photo…I know, shocking. With a quick 2–step tweak the flat photo can be reborn into the image you really witnessed.

Japanese Maple

I have a Japanese Maple outside my (home) office window. For about a week now I have noticed the morning sun illuminating its beautiful limbs, buds, morning (more like all day) dew. Each day I would say to myself, “I should capture that moment with my camera (Canon EOS 20D).” I finally did or at least I finally attempted to, I’m hoping you will let me know what you think of the outcome.

Angel Sweet Gelato

Now that we will be leaving Arizona within four days we are hitting our favorite restaurants one last time. One of our favorite places to get dessert is Angel Sweet—we’ve been going there for a couple of years now and they are easily the best place to get gelato in the Phoenix area. Owned by an ASU grad, Hiro, I cannot remember the Italian company, but I do remember that it is the only one in the entire United States.