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Old Feb 28, 2007, 9:29 AM   #1
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Same fly, but different pose with minor embellishment.
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Old Feb 28, 2007, 9:57 AM   #2
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Nice Raghu , very nice .
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Old Feb 28, 2007, 11:04 AM   #3
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beautiful detail on the wings Raghu, and the palmleaf in the upper right add a sense of depth.
Great macro as usual !s
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Old Feb 28, 2007, 2:05 PM   #4
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I did not see the first one but this is a super shot Raghu.
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Old Feb 28, 2007, 6:20 PM   #5
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that is a real nice shot and the detail in the wing is amazing!!!
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Old Feb 28, 2007, 9:09 PM   #6
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Very nice. Like the composition a lot. detail and sharpness are terrific as well.
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Old Feb 28, 2007, 10:02 PM   #7
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Very nice. Some time back you posted a dragonfly like this one, is this a different one, or one from the same series that you edited?
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Old Feb 28, 2007, 10:14 PM   #8
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Thank you, all. Jerry, this is from the same series. I had not posted thisshot then. I was trying to learn borders and frames in Gimp and used this photo. I haven't seen that particular dragonfly after that day.
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Old Feb 28, 2007, 10:22 PM   #9
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Thanks for the reply, because I did remember how unusual looking that dragonfly was, but did not remember this particular photo. I do know I was impressed with your previous post of the dragon fly, just wondered if it was a different one. Still working with PP in PE4, think I have improved some, but have not gotten to the level of others here.
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Old Mar 2, 2007, 9:47 AM   #10
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Apart from being great subjects for pictures, dragonflies make good soup!

Dragonfly Soup

5 cups of Clamato
1 cup of flour
1 cup onion, finely diced
10 slices of cooked bacon, chopped
2 tablespoons of margarine
8 oz of cooked dragonflies, chopped
4 medium potatoes, cooked and cut in bite sized chunks
1/2 cup milk
1/2 cup light cream
1 teaspoon salt
freshly ground black pepper
Heat the Clamato juice in a large saucepan on medium heat. In a separate pan, melt margarine and saute the diced onions until they appear translucent. Add bacon and flour to the melted margarine and stir continuously for 5 minutes. Increase heat on the Clamato juice to medium-high, and with a wire whisk, add flour, margarine and onion mixture to the liquid. Stir constantly, breaking up any lumps that form.
Add dragonflies and stir. Add potato chunks, milk, cream, and salt and continue stirring. Decrease heat to medium-low, and allow to simmer for about 20 minutes, stirring frequently to avoid burning or sticking. Serve hot with crackers, adding freshly ground black pepper to taste.

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