We've moved!

No longer going to be blogging here at Blogger. It just wasn't working out and I'm hugely non-committal when it comes to online technology like this so it was bound to happen. Will it happen at WordPress? Who knows. I'd like to think I'm staying put for a while...

So, if you bookmarked this site update your links and if not just head over to Wordpress. BTW, typing ubersurf.com in your browser will ALWAYS take you to whatever site I happen to be hosting my random little corner of the Interwebs at that moment.

http://ubersurf.wordpress.com/

f/1.8

So for Christmas I got a killer little fixed prime lens. It's a Nikkor 50mm f/1.8 and while the fixed focal length really limits how you can use it, I didn't want it for the focal length...I wanted it for the shallow-as-Paris-Hilton depth of field. At f/1.8 it's one stop slower than the fastest Nikon lens or even Canon lens for that matter. Hell, you gotta get this really obscure Leica to get like f/0.95 and cough up something like $9,000 for those 2 extra stops. BFD. It's 7 stops faster than my other telephoto lens and that's HUGE. In other words, it captures 7x more light wide open than the other lens and that gives you some serious options.

Anyway, I rarely shoot this lens anything but wide open and you can see why. That ultra shallow depth of field and the bokeh it gives you are just gorgeous. The key with this lens and shallow depth of field is getting the subject/foreground razor sharp and the blurrier the background the better. As you can see, it does a damn fine job.

I haven't shot that many photos with it just yet, but here are a few that turned out well. Have a look and make sure to click the photos to make 'em look all big and purdy...

Prospecting for Afternoon Gold

Note: This was written 3 years ago this week after the most incredible surf session of my life but the photos are a few randoms taken of HB while I lived there that fairly accurately portray what the words are describing. It needs a little editing but I consider this to be the best piece of writing I've created. I hope it brings a smile and desire to go surfing...


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I guess there’s no guarantee any time of day is the “magic” time to go surf—you take your chances every time you head to the beach—but some of my favorite sessions of all time have come prospecting for gold when the sun is sinking low in the afternoon. Typically it’s a smaller, mellower crowd of people looking to wind down their lives after working or learning or just living all day. The sun warms the surface water a degree or two, which makes trunk sessions in the Summer no problem and Winter sessions become bearable. Sunlight hits the water at a different angle and everything looks slightly different, calmer. Yes, I love surfing in the afternoon.

While the wind/wave conditions might be better in the morning and those believers in the dawn patrol will tell you it’s the best time to surf bar-none, I have my reservations. Dawn patrols are more crowded and typically filled with surfers who are on a strict schedule and have to be out by a certain time or risk being late to school or work. Desperation and determination lead to the ugly side of surfing as aggression and stress levels rise from a palpable tension in the water felt by those involved in—and those observing—the childish behavior. I don’t have anything against dawn patrol sessions, I just typically leave it to a different group of surfers.

Afternoons > Dawn Patrol

Compare that to the afternoons: a laid back schedule where the only ticking clock is the sun setting in the West and darkness tells you it’s time to go home. You don’t really have to be anywhere, anyway, right? It’s more of a relaxing nightcap of bourbon instead of a caffeine laden coffee drink to get you running at full-speed as daylight breaks. In the afternoon you’re there to surf, not worry about what comes next in your daily routine. Afternoons are all about living in the moment and that forgotten time of the day can be quite rewarding.

One afternoon in recent memory sticks out more than the rest. It was 4PM on an unseasonably warm Monday in January as Santa Ana winds warmed the air like a convection oven. The tides over the last week had been crippling. High tides robbed even the strongest swells of their life while low tides greeted you with a vast, damp desert of sand as a distant lineup beset with frothy closeouts awaited those brave enough to paddle out for the inevitable beat-down.

The sand on the beach had been moved around more than a 2^nd string shortstop over the last couple weeks as the sheer cliff of sand in front of the lifeguard towers eroded by relentless 6.5’ high tides had grown to a straight 4-foot drop in places. With proper photographic technique and perspective the scene might have resembled a miniature San Onofre if you could somehow make a nuclear reactor appear in the distance.

Today, however, was different. Much of the sand had been returned by the uncooperative ocean; the looming ½-foot low tide two and a half hours ahead didn’t seem to have any ill effect on the playground before me. About a hundred yards from the water’s edge were a dozen or so heads waiting patiently for their daily bread. Today’s bread was better than most as the first wave rolled through: a solid head high, mechanically clean wave that peeled forever; no close-out death barrels on offer today. Light offshore winds kept the surface glassy and provided just enough resistance to hold up that extra second needed to throw a razor-thin barrel large enough to hold this surfer. The hot air had me sweating in my wetsuit and the visual stimulus in front of me raised my body temperature a couple degrees, no doubt. I’d wasted enough time putting the leash on and prying myself into the wetsuit: let’s get wet.

That feeling of being hot and uncomfortable was quickly replaced with the feeling of being cold and uncomfortable, and now wet. The water was definitely colder today than the last time I went out...a lot colder, but I didn’t care: there’s liquid gold in them hills and I was due.

The weapon of choice

Today’s surf vehicle was an iguana green 6’1” canard quad fish I had made six months earlier by a small shaper who made incredible sleds. I’d grown fond of fishes a while back and this was my newest toy. My added weight from a holiday season full of bountiful and numerous meals coupled with the weight of a wetsuit was mitigated by the extra width and thickness of the fish. The sound of my hands breaking the water was all I could hear. No cars on PCH, no birds, no watery white noise, nothing.

Paddling out I witnessed my first real perfection of the year. Beautiful lined up waves pitched with enough force and speed to throw a thin-lipped barrel crashing down the line, breaking the eerie silence with a hollow static. Sunlight refracting through the lip looked like a Coke bottle in the setting sun. I’d always wondered why surfers referred to the color of a pitching wave in the afternoon sun as a Coke bottle. Today, I wondered no more. The color was mesmerizing, the sound hypnotic. My heartbeat accelerates with anticipation as the wall of water pitches forward and I, in step, duck under. I surface on the other side as the last foot of the lip is sheared off and rains hard down on my face, still numb from the chilly water.

I waited through a couple smaller, less shapely waves for one that would confirm or deny that what I was seeing was real. Had I had been stricken with “surf-goggles” and the size and shape of the waves had been nothing but wishful thinking, blinded by the desperation for a good surf that was long overdue? The answer, it seemed, had arrived. I recognized my wave from a hundred yards away like spotting a loved one at the baggage claim from afar. It wasn’t one of the biggest waves I’d seen in my short paddle out to the lineup but it was solid; shoulder high, at least, and growing. More importantly, it had potential; it looked damn good.

 Kind of like this...but think 100% glassy, and a lot less "I'm going to destroy you"

Turning and paddling immediately to catch up to the wave, I feel the tell-tale force of the wave picking the fish and I up for a ride. Taking one more good stroke I pop up and make the turn immediately; no drops necessary on this liquid half-pipe. I’ve got my bearings and I’m looking down the line at the building blue carpet being rolled out before me and holy shit: I’d never seen this before. In magazines, videos, daydreams, yes...but never in person. I pump like mad to keep enough speed to stay a while as the canard quad fins keep me glued to the high-line of a wave that had swelled to over head high and a lot meaner than when it'd started pitching. A couple of big pumps and a quick snap off the lip later I find myself at the bottom of the wave carrying the crescendo for just 1 last measure and lean hard on the rail, confidently ascending the wave with speed and precision I didn’t know I possessed; I was THAT guy I admired on THAT wave but had always seen from afar. I look up at the pitching lip and have a decision to make: be smart and kick out the back and be thankful for what I got, or make things interesting and go out with a bang. The decision, it seems, is a foregone conclusion as I instinctively transfer my weight—eyes widening from the inane decision made by the devil on my shoulder—and aim for the barrel with gusto conjured from some place deep within me I didn’t know existed.

The closeout was inevitable; the wave had seen enough of me and wanted to expire itself after a journey thousands of miles in the making. A few more meaningless yards meant nothing to the wave, but they meant everything to me. Time stood still as I carefully composed the last few measures of this opus in my mind. I spotted my target a few feet up the face and deftly positioned myself in the tube as the lip pitched. The tube was hollow enough that a slight squat was all I needed to keep the liquid guillotine from claiming its intended victim. I held my breath in anticipation of either making a successful —albeit close— exit, or being blindsided at Mach 1 by an unseen variation in the otherwise perfect wave. The sound echoing off the liquid walls was deafening; I could barely think. Squinted eyes recognized bad news a short ways in front of me. This barrel was about to implode, violently. Time to get out of here, and fast.

Kind of like this...but think 100% glassy and maybe the same level of "I'm going to destroy you"

I promptly exited stage left as the closeout—too distant to navigate—surpassed the speed of the fish. I looked back at the hell I had just left behind; a second earlier it was heaven. The wave did everything I wanted it to do, as if it were somehow reading my mind or connected to me on some level. But now, it was a shoulder high wall of foam; the remnants of a wave that had confirmed that this was going to be no ordinary session. I didn’t know what to do after the ride ended. My face was cold and wet but the water around my eyes was warm and swelling and the chills running down my spine came from inside, not in response to the colder-than-sin water. The smile on my face was only the tip of the iceberg of happiness fighting to escape; I was beyond stoked.

Things continued like this for about an hour and a half as we all took turns sharing the beautiful waves on offer before the big red sun disappeared into the horizon. The afternoon-shift and I slowly made our way in, looking for one more morsel to top off an already bountiful session. We’d all gotten to the point of being surfed out and riding in prone would surely be no crime this day.

My feet touched ground in the knee high water and the silhouettes of boats, oil rigs and Catalina in the distance contrasted against a rapidly expiring maroon sky. Huntington Beach can be downright beautiful when it wants to be and this afternoon was proof. The sound of PCH was still absent and the perfect waves were the only sound as the afternoon sky yielded to an inky nightscape. It seemed too good to be true, but there I was physically and emotionally exhausted from a once in a lifetime session—in Huntington Beach of all places—trying to comprehend what had transpired over the last couple hours.

This moment, this feeling confirmed what I already knew but never had experienced so deeply: sometimes convention and necessity to surf the dawn patrol are overcome by the unconventional and decidedly selfish times to go searching for some afternoon gold. My prospecting mission was a success and I hit paydirt. This afternoon’s waves were perfect, by any standard. This was a session I’d be able to recall every minute detail of for the rest of my life.

 I miss you, HB. I love you, surfing.

A-Z Project: E is for EDAMAME

As in: Edamame Dumplings in Miso Broth

Note: I originally was going to do an English Pea puree, ala the one stolen by Alex from Top Chef, but I forgot that peas aren't in season right now and I wasn't down with using frozen peas. So, we had a change of direction. I'll probably make the dish when peas are in season and post it up here just cuz I really think someone should steal the dish from Alex. Ya know: quid pro quo, douchebag.

Welcome back...

OK, I'm back. No excuses, no explanations, let's just pick up where we left off with this project, shall we? Good. Glad to be back...here we go...

I probably lost money trading you 6 months ago, ya little bastards

I'm a trader. I typically trade commodity futures, namely what are classified as the "grains." This includes corn, wheat, oats and soybeans. Don't ask: I don't know why soybeans are a grain either. So, I thought "if I'm trading them all day...why not cook them at night?" Brilliant! (Wait'll I pull this stunt with frozen concentrated OJ, pork bellies or live cattle) Granted, it's a little bit of a stretch to classify soybeans under "E" but we're using the Japanese name "edamame" which is how most people refer to them anyway so I'm OK with it, especially considering my affinity for Asian foods as of late.

I wanted to use them in as pure a form as possible so I chose a recipe for edamame dumplings inspired by the famous Buddakan in New York (it's on my list to try). Take a gyoza wrapper and stuff it with an edamame filling, steam and you're done. Simple, tasty, perfect way to showcase an otherwise plain ingredient.

The ingredients and recipe are fairly simple:
Edamame
Butter
Cream
Sriracha

Throw everything in the Cuisinart, puree, chill and the filling is done.

Q: what would I be without butter? A: about 170 pounds

The biggest pain was creating the dumplings. This is the 1st time I've tried making a dumpling to be steamed and I guess they didn't turn out badly, but watching me make the first few was a bit like watching a deer try and take it's first steps: awkward, but oh so adorable cuz he's trying so hard. After they were steamed, the edamame filling was bright green beneath the translucent gyoza skins and the photos really don't do the color justice; they were beautiful, if not maybe a bit of a grade school art project in terms of quality control and consistency.

I swear, I'll get the white balance right one of these days

How were they? Awesome. I served them in a simple miso broth and the results were great. Creamy texture, rich from all the butter and cream (maybe a bit overkill but still damn good) and a lovely edamame flavor with just a hint of heat and sweetness from the Sriracha. I will certainly be using this recipe in the future and maybe creating the dumplings won't be quite as clumsy. They're really more of an appetizer or dim sum sort of dish and making a main course out of them isn't advisable but with the miso broth you've got one hell of a 1st course to get you going.

 A wonderful soup course or dim sum item all the way

Next up: F. I have no clue what I'm doing yet but doing this dish got me jazzed to get back into this project so expect more frequent updates.

Lake Union @ Night

So there I was, leaving Wallingford stuffed on Via Tribunali pizza and beer and the taste of Molly Moon's Peppermint Fudge ice cream still lingering on my tongue and I hopped on I-5 to go home....and I immediately got off as I saw these photos running through my brain as I glanced over Lake Union at the City looking all purdy-like with it's lights aglow.

Let's solve the Clue caper: It was Bryan at Gas Works Park with the Nikon

Cool stuff...

 

Mayhem is fun

The 1st two photos below are 2 of the most incredible photos I have ever seen in my life...and I captured them.

Go large on these photos, folks...you won't be disappointed.

More to come...

 

Steel Wool

This is the 1st and only frame I captured last night of this fun new photo technique. Big thanks to my brother in law Ben for manning the camera; he grabbed a brilliant photo.

Take a pad of fine steel wool, attach it to the end of a chain, touch a 9V battery to the wool to ignite it, spin in a circle and take a picture of the light show.

More to come later...

YouTube Tuesday: Daft Punk / TRON

I think I'm more looking forward to the soundtrack than the movie...but in any case, here's a little clip for the upcoming TRON movie whose soundtrack was done completely by the insane Daft Punk (the "DJ's" in the booth in this video, in case you didn't know). BTW, I think it's awesome how Daft Punk have been wearing the same costumes forever and you plop them in this movie and don't have to make a single adjustment; it's like they were created so long ago to be in the new TRON movie. This is the only tune officially released thus far but if the rest of the soundtrack is 1/2 as good as this song I might just put in on loop for the entire day when it comes out in a couple weeks. Oh yeah and I'm sure the movie will be good, too, but seriously: DAFT. PUNK.



Oh and in case you want to listen offline, here's a link to download the song above: Derezzed.

A-Z Project: D is for DAIKON

As in: Shrimp and Daikon Salad with Ume-Shiso Dressing

D wasn't that difficult, simply because I couldn't think of anything off the top of my head other than daikon. Sure, if I dug around I'd find dates or...whatever else starts with D...but I really wanted to do daikon so it was convenient.

 

Japanese radish by day, R&B star by night

What's up with daikon? (For the record, I think daikon sounds like the name of an R&B or hip-hop star but let's stay on track here) Daikon is a big white radish from Japan. It doesn't have a ton of flavor but I guess the fall and winter roots offer more flavor than those from spring and summer; bonus. It's a little peppery, firm and crispy and is just as good served raw as cooked. My first impression tasting it raw was a real crispy arugula flavor but not nearly as strong; the pepper is certainly there.

I actually pulled this recipe straight from Gourmet Magazine and cooked it exactly as written. Sidenote: it's becoming clear as I do this project that since I desire to cook unknown or little used ingredients I'll be utilizing more recipes than I initially intended. Maybe not exactly as written, but I'd rather use recipes over just forcing something to work with a recipe or preparation method I typically like to make. Imagine how delicious the grilled daikon tacos would have been!

 

Umeboshi paste, shiso leaves. Cue up The Vapors on iTunes

There's an Uwajimaya 2 miles from here so it was super simple to get everything. I love that place even though the local store is showing it's age big time and is about as haphazard as the playlists I create. But, it still retains that quirky, cozy, neighborhood market feel that has been part of it's charm since we first moved here in the early 90's; it's certainly nothing like the downtown location (which is super rad). I've always liked Japanese food and flavors and I find myself digging deeper into that cuisine more and more and having Uwajimaya close by makes it really easy to fall in love with food that many people shy away from simply because there's a lot of confusion about what to buy, how to cook it, etc.  Sushi and teriyaki aren't the only great foods from Japan, trust me...

Here's what I used:

Daikon
Shrimp
Mirin (Japanese sweet rice wine)
Rice Vinegar
Umeboshi plum vinegar
Umeboshi plum paste
Shiso Leaves
Soy Sauce
Brown Sugar
Vegetable Oil

Anyway, this was by far the easiest preparation yet. Basically, it's just thinly sliced daikon with grilled shrimp and a simple dressing based on umeboshi (they taste pretty much identical to plums if you ask me). That's it. If it took me 20 minutes preparation to make this entire dish I'd be surprised. But, it tasted fantastic. The daikon has a faint peppery taste and the dressing was deliciously sweet with umeboshi and the taste you just couldn't put your finger on had to be the shiso leaves. The super crispy texture of the thinly cut daikon (thank you mandoline slicer) paired with the firm shrimp made this unlike your typical soft and squishy lettuce-based salad with a protein, but in a really good way.

 

Plating change, still good looking

The flavors were great, it looked really nice and it was wicked easy to prepare which by my scoring makes the "D" dish a big success. I will certainly be making this salad again and would recommend this to anyone looking to expand your culinary horizons and sample some flavors not very common in our typical diets.

So, onward to "E" and for any Top Chef fans from this last season I don't think I need to tell you what controversial ingredient we'll be using.

Girl Talk

Go download this now. Expand your horizons, if you're not already familiar with Gril Talk. It's free and there's something for everyone: 373 samples in 70 minutes of music.

http://illegal-art.net/allday/

That is all.

A-Z Project: C is for CHANTERELLES

Nicole of Readily Edible fame (fantastic blog...go check it out...often) was in town and somehow this project came up in conversation. I indicated that C was a real tough letter with so many great choices out there.  Crab, corn, chorizo, coffee, carrot, clam, chevre, chives and myriad other ingredients made choosing one really difficult. She threw another into the mix: chanterelle mushrooms as they're both local and currently in season. Thanks, Nicole; that really helped me narrow it down.

But this got me thinking: why settle? Why compromise and just choose 1 ingredient? Sure, I had to choose an "official" one to put in the title (we're going with chanterelles, BTW) but this post is going to be a C MONSTER of sorts as we build a dish as plentiful in C ingredients as the PNW is plentiful in Subarus (likely my next car...but that's another post). I already had this dish in mind but why not just throw another C in there for good measure. We're making a wonderful crab, chanterelle and corn chowder garnished with crème fraiche and chives. How's that for not compromising?

As will be the case with many of the 26 star ingredients, I don't cook with them often if at all; chanterelles are no exception. I've cooked a few pastas where you throw a bunch of wild mushrooms (chanterelles included) in good EVOO, sauté them up and flick them up off the lip of the pan whilst sprinkling in some red pepper flakes and sea salt with intense focus and wow your date who now thinks you're Jamie Oliver without the cheeky accent (<--great visual, Bryan) and it goes over famously....but I digress. Long story short: I've never cooked just chanterelles.

What's so special about chanterelles? Well, they're local and in season but more importantly they pair very well with both the sweet corn and the crab and love to be cooked in a fat; bonus! They're a wild mushroom so they're automatically going to have that earthy and rich flavor unlike typical button mushrooms but they're also a bit sweeter and have a very nice flavor; magic things happen when you let them meet the naturally sweet crab and corn in the creamy chowder base to make everything that much better.

Ingredients:
Chanterelle mushrooms
Crab meat (dungeness)
Corn
Potatoes
Leeks
Onions
Celery (another C ingredient...meh)
Butter
Heavy whipping cream
Stock (chicken...it's easy)
Bacon (THE bacon, of course)
Crème fraiche
Chives (for garnish)

 

This is what corn should look like

OK, there are a few things in this world you need to do when cooking, no matter what. When cooking corn on the cob, throw it on the grill, PERIOD. Don't boil it, don't nuke it, don't use any other cooking method. Inclement weather be damned: use the grill. Oh, and you better get a char on a healthy portion of the kernels or you're doing it wrong...trust me on this: I'm a professional, and I most likely enjoy cooking/eating corn more than you.

This chowder is all about the animal fat. With copious amounts of butter, cream, bacon and crème fraiche it's a United Nations of fat but damn does it taste GREAT. The combo of sweet corn that's smoky from getting charred on the grill (method to the madness, people) along with the salty and smoky bacon, veggies cooked in the rendered bacon fat, earthy & rich chanterelles and finally the uber-sweet crabmeat all swimming in a creamy pool of awesomeness is...well...awesome. I considered using clams but crab is so much better and when I think PNW I don't think clam chowder; SF or Boston can have that claim to fame, we'll claim crab. Dungeness crab has quickly become one of my favorite proteins and up here it's just out of this world good; I doubt I'd have fallen so hard for it being farther from the source.

Preparation was tedious but not difficult; time consuming is more like it. Overall I think I cooked it well and my efforts paid off with a damn good chowder on a cold and windy late fall day. It was maybe a bit TOO sweet but the bacon reminds you that it's still got plenty of savory goodness and the chanterelles certainly brought a great deal of flavor and I'm stoked to have added them to this dish. That'll do, Bryan.

D should be easier...

Chow.

A-Z Project: B is for BUTTERNUT SQUASH

As in: Roasted Butternut Squash Soup with Crispy Chorizo

There are a few letters in this project that are gonna be tough choices like kicking someone off Top Chef with only 3 left. B is one of those letters. Since I'm trying to stick with seasonal ingredients/dishes as much as possible I decided to go with butternut squash. I really wanted to do bacon for B but c'mon; probably 1/2 the savory dishes I'm going to create will involve bacon so no need to highlight it. Beef was considered, buffalo, beans, blackberry, blood orange...the list is deep, that's for sure. But, butternut squash was gonna be a good choice. It's an ingredient I never cook with, it's local/seasonal, there are good recipes out there for it, so I went with it and have no regrets. But damn: how could I pass up bacon like that?

There are a ton of recipes out there for a classic butternut squash soup so I just made my own. The components of a soup like this are pretty simple and as with anything it comes down to how everything tastes so we're gonna wing it.

What I really wanted in this dish was something to compliment the butternut squash. A soup like this is good but it could really do with some help; help from something that's say...oh, I don't know...not a vegetable?? Enter chorizo. Lovely, spicy, cured  chorizo. I could have done chorizo for C but C is quite possibly the most difficult letter in this project in terms of narrowing down the choices. More on that in the next A-Z post. Let's get back to the task at hand.

The soup is a pretty simple list of ingredients: butternut squash, celery, onion, carrot, stock, fresh thyme. Roast the butternut squash until it's fork tender then scoop it out and throw it in a stock pot with the other veggies you sauteed while the oven was doing it's roast thing, add some chicken stock, boil it for a few minutes and you're done. Next is the fun part: immersion blender. Blend it up until it's silky smooth, serve it up with the chorizo you crisped up in a fry-pan and you've got a damn good dinner.

I'm really pleased with this soup. It was crazy simple but as with most simple things, it was delicious. I really enjoy the balance of opposites in a dish; it really makes each individual ingredient that much better. The onions and butternut squash were really sweet but then throw in the uber-salty and spicy chorizo and it was heaven. The crisped up chorizo also played nicely with the really silky smooth consistency of the soup so that was an added bonus.

Oh and I screwed up the photo shoot on this one. The camera was dead from a day of shooting when I went to snap photos of the cooking process so I plugged in the battery and got enough juice for a couple photos and really only liked the one you see here; next time you'll get more...promise.

I'd give you the recipe, but frankly I don't really have one. Just make your own; it's ultra-easy and pretty hard to screw up. I do highly recommend roasting the butternut squash, though, as it really pulls out that sweetness and the edges near the skin get caramelized and intensify the sweetness of the butternut, which as Martha would say "is a good thing."

Not looking forward to the hard decision that will be the letter C.

Until next time...

Chow

Light Graffiti, Take 2...

OK, this is ridiculous. I'm having too much fun with this technique and starting to get the hang of it. Next step: grab a tripod and take the show outside...

Click 'em to embiggen 'em.

Enjoi.

YouTube Tuesday: AC/DC Excel

Someone has too much time on their hands...but I really like it. Get back to creating my TPS reports and stop wasting time.

OMG...new photography obsession...

Light graffiti. The concept is simple:

Go to a dark spot, crank your aperture as wide as it will go, set the shutter REALLY slow, "paint" with any source of light you want like an LED flashlight, mobile phone, etc. and create graffiti with light...and Bob's your uncle (Google that).

These are 5 of the 1st 7 shots I took...I still have no clue what I'm doing; Google "light graffiti" and be blown away by what others are doing. The settings on all photos are within a stop of these settings and the conditions were:

10-second exposure
f/3.8
27mm focal length
Auto ISO (I f'd that up...should have cranked it down to 200 to keep the obvious noise out of the photo)
LED flashlight
Pure darkness in the room

I can't talk...I'm too busy working up ideas...look at these...be inspired...

(as always, click photo to embiggen them to actual size)