click photo to enlarge
I've never been a big fan of Christmas. The increasing commercialisation of it has made the holiday into an orgy of consumerism. The "12 days of Christmas" are long gone and now it seems to last for about four months, from the moment the first shop puts out Christmas items in September to the last of the decorations coming down in January, to be replaced by the chocolate eggs and hot cross buns of Easter. Some traditional Christmas food I like - cake, pudding, mince pies - but in general I prefer to spread my merry-making and celebrating throughout the year. The coming of grandchildren has softened my Scrooge-like demeanour somewhat, but on the whole I'm glad when Christmas has passed and the new year with all its promise is upon us.
In fact, I think I sometimes enjoy the aftermath of Christmas more than the event. There have been times when I've found the picked left-over turkey, cold, with cold sage and onion stuffing, in a sandwich, more appealing than the meal with all the trimmings. A cup of tea and the last of the mince pies appeals more than the first of them. The remainder of the Christmas cake goes down better in January and February with further cups of tea than it does during the season proper when it can't be fully appreciated among the other culinary riches. Yes, left-overs have something to recommend them. I was reflecting on this when I was scanning the rejects for posting from the past month or so. Sitting among them was the photograph I've posted today - a left-over that I initially didn't think good enough. Well, the passage of time has changed my mind. I quite like the way the camera caught the light of sky and the water of the elongated pond rather grandly called Crowland Lake, the delicacy of the branches and grasses, and the subdued, almost sepia colour that suffuses the scene.
photograph and text © Tony Boughen
Camera: Sony RX100
Mode: Aperture Priority
Focal Length: 10.4mm (28mm - 35mm equiv.)
F No: f5.6
Shutter Speed: 1/500 sec
Exposure Compensation: -0.3 EV
Image Stabilisation: On