My light box is made.

With very special THANKS to Ron of The Merlin Menu (here's the link) http://themerlinmenu.blogspot.com/2009/03/macro-photography-light-box.html
I have now completed my light box and taken a few test photographs to see how it works. And I can say, that I am dead chuffed.
I used a very simple Kodak (Easy share) C763 digital camera (7.1 mega pixels), no flash and used the close up option. Then re sized and cropped thru Picasa.

I am really quite excited now about taking photographs for my blogs, they should be far more professional. With winter coming on and the light not being as good, as in the summer, there will be no stopping me now. Thank you Ron for sharing this information on your blog.

Please note, I have just edited this post to show the actual light box that I made. See, it's just a cardboard box with the front cut off and then panels cut in the top and sides. Then the vellum taped on. For the backing of each photo, I shall change the cardboard colour to suit myself. The lights I used are standard desk lamps with 60w bulbs in them. At the moment it is set up on top of my stove and using the light from the extractor fan. But there's no need to have extra light, as the two at the sides is enough.

Sorry for this edit, but I realised there was not enough information on the light box for you all.

Semi Dried Tomatoes.

Okay, okay. I expect a few of you have already done this, but this was only my second time and am thrilled to bits with the results.
I used a lovely recipe from a dear cyber friend and blogger, Coby from http://vipantrywedonthaveablogblog.blogspot.com
I used my own home grown cherry tomatoes and basil. I then, after being in the oven, put them in to a olive oil that is infused with garlic and chili. The aroma coming from the container they are in is divine. Sweet, garlicy and almost toffee like tomatoes. Does that make sense? Am that impressed with my semi dried toms that today I bought some Roma tomatoes, and they are sliced and ready to go in to a slow oven in the morning.

INGREDIENTS
Tomatoes
Salt
Pepper
Options of one or more of: Crushed or sliced garlic, grated ginger, sugar (I always like a little sugar), basil leaves torn, finely chopped chillies, extra virgin olive oil.

METHOD

1. Set oven to 100 degrees C or less.

2. Clean and dry any type of tomatoes, though I favour Roma, and the cherry ones work well too. Remove core, and cut into pieces, remembering that the drying process will shrink them somewhat. If using cherry tomatoes, just halve through the core. Sprinkle with salt and pepper and any other options you're choosing to use.

3. Put tomatoes on a baking paper lined baking tray, skin side down. Dry slowly. Expect them to take at least three hours, When done remove from oven. Leave to cool slightly before storing in clean jars filled with olive oil - store in fridge.

My little cherry toms only took 2 hours in the oven. I think the Roma's will take the three hours to do.

THANK YOU COBY