Synth jam Nov 28 2011 by Geoff Peters, Korg MS-2000B

I do a little jam/practice with my amazing synthesizer, the Korg MS-2000B.
I am still a beginner at synthesizer but I think that some of the sounds I discovered are pretty cool!

Tech Notes:
-Korg MS-2000B recorded into a Macbook running Logic using a Motu-8Pre
-Video:
Camera of room: Sony Cybershot DSC-HX7V
Camera on Synth: Canon EOS T2i with kit lens 18-55mm IS, using Magic Lantern
Edited with Adobe Premiere CS5.5 on a Windows 7 64bit computer (Intel i7 with USB 3.0, a very fast workflow).

Making Mango Clafoutie – a delicious dessert (Clafoutis)

Tony from realmeneatgreen.com shows how to make his own recipe for Mango Clafoutie (French: Clafoutis).

Visit www.realmeneatgreen.com/?p=271 for the full ingredients list and written recipe! Thanks Tony!!

View the photo gallery of making Apple Clafoutis aux Pommes.

camera: Canon EOS T2i with kit lens (ISO 6400).
edited with Adobe Premiere Pro CS5.5 on a Windows 7 Dell Computer (Intel i7 with USB 3.0).

See you next time!
Geoff

Intro to Mandarin class final project – Geoff’s speech

Hello. My honorable surname is Peters. My name is Geoff, Geoff Peters. Today is Monday. Tomorrow is Tuesday. My mom is Chinese. She doesn’t speak Chinese. She speaks English. My Dad is German. He doesn’t speak German. They live in Delta. I live in Vancouver. I am a software developer. I work at SAP in Vancouver. I am also a photographer. I am a musician. I drink orange juice in the morning. I drink orange juice in the evening. I like orange juice very much. My mom does not drink orange juice. My friend Tony does not drink orange juice. We are learning Chinese. We want to go to China. I went to Shanghai in July. It was interesting. You are all my friends. You are very good. Thank you.

Ni2 hao3. Wo3 xing4 Peters. Wo3 jiao4 Geoff. Wo3 jiao4 Geoff Peters. Jīntiān shì xīngqī yī. Míngtiān shì xīngqī er4. Wo3 de ma1-ma shi4 zhōngguó rén. Ta1 bu3 shuō hànyǔ. Ta shuō ying1yu3. Wo de ba4-ba shi4 déguó rén. Ta1 bu3 shuo1 Déyǔ. Ta1 men zai4 Delta. Wo3 zai4 Vancouver. Wǒ shì chéngxù yuán. Zai Vancouver, zai SAP, wo3 gōngzuò. Wo3 shi4 shè ying3 shī. Wo3 shi4 yīn yuè jiā. Zao3 shang4 wo3 he1 yi1 bei1 ju3 zi zhi1. Wan3 shang4 wo3 dou he1 yi1 bei1 ju3 zi zhi1. Wo3 xi3huan1 ju3 zi zhi1. Ma1-ma bu3 he1 ju3 zi zhi1. Tony wo3 de peng2-you ye2 bu3 he1 ju3 zi zhi1. Wo3 men dou xue2xi2 han4yu3. Wo men yao4 qu4 zhong1-guo2. Qi1 yue4 wo3 qu4 Shang4hai3. Zhè shì you3 yi4si. Ni3 men dou1 wo3 de peng2 you3. Nǐmen dōu hěn bàng! Xie4 xie.

Fray restaurant in Vancouver, food highlights and chef interview Nov 2011

A delicious and fun visit to a great new addition to Vancouver’s Fraser Street neighborhood. Recommended! (we went to town, as you’ll see all the amazing food we had!)

Fray on Fraser
3980 Fraser Street
Vancouver, BC, Canada
phone: 604-558-3729
restaurant web site: fray.me/

Shown in video:
-Restaurant interior and ambiance
-The menu of Fray restaurant
Appetizers:
-Portobello Mushroom Fries, served with a truffle aioli
-Fray’s Famous F Bombs (figs wrapped in bacon, marinated with balsamic vinegar reduction)
-Pulled pork sliders
Salad:
-El Proscrito (flat iron steak on a taco-style salad, very yummy!)
Entrees:
-Pacific Salmon de Orzo
-B.C. Pork Belly
-Fray Burger with the Works
Desserts:
-Orange Panna Cotta
-Chocolate Banana Spring Roll served with homemade vanilla bean ice cream!

Also, bonus footage: Behind the scenes Interview with Head Chef Antonio Martin. Thank you to Chef Antonio for inviting us into your kitchen!

Chef Antonio’s bio (from the Fray Web site): fray.me/who-we-are/

“Antonio learned his craft at the Old Bailiff, Stanley Park Pavilion, and The Boathouse, earning a Culinary Management Degree from The Institute of Culinary Education (ICE) in New York, while picking up extra knowledge in the areas of pastry, desserts and wine from the Dubrulle International Culinary & Hotel Institute.

He apprenticed at New York’s 3-star Michelin, 4-star New York Times-rated Le Bernardin, under executive chef Eric Ripert, served as head cook at Quince Fine Cuisine, tournant at C Restaurant, and senior sous at Milestones’ signature restaurant in Yaletown.”

Disclosure:
-We received a discount on the food in exchange for our efforts in making this video.

Thank you to Fray restaurant for allowing us to make this video. We really enjoyed the whole experience and we’ll be back with our friends and family to enjoy the food again!

Also thank you to Katrina and Wilson for assisting me with the lighting and filming of this video.

Sincerely,
Geoff Peters
geoffmobile.com

Technical notes:
Camera:
Canon EOS T2i with Magic Lantern, Canon 18-200mm IS lens, ISO 6400 (in restaurant), ISO 1600 (in kitchen).
Audio:
Sony ECM-MS907 condenser microphone on a Rode Shotgun mic clip attached to the camera’s hotshoe, plugged into the camera directly. Manual audio gain was set. Audio was normalized in post.

Editing: Adobe Premiere Pro CS5.5 (5.5.2) on a Windows 7 Dell PC (Intel i7 processor). Usb 3.0 workflow makes this video very fast to edit (took about an hour to edit).

A Birds in the House Production
birdsinthehouse.com

Fray on Urbanspoon