Rum Chata Pudding Shots recipe: 1 4oz pkg instant chocolate jello pudding 1 cup milk 1 cup Rum Chata 1 8oz container cool whip Mix milk, pudding and Rum Chata till thickened, gently mix in cool whip with spatula, pour (kinda thick but not set yet) into plastic jello shot cups. Put them in a cake pan in the freezer for a few hours then enjoy!
Panning: Use a slow shutter speed (start with 1/30), set up parallel to the path of the subject, track the subject smoothly with the camera, once you've released the shutter (do it as gently as possible) continue to pan the subject even after the shot is complete.
Be careful concerning the aspects that you feature in your photos. Go ahead and take out anything from the picture that doesn’t belong there or makes the frame seem out of balance. Use panning shots that keep your subject in concentration and if need be blur the background, if you can’t get rid of all undesirable distractions from your shot. Visit http://thecamerajunction.com for more info.