Distressed effect wedding photos
The starting image
Duplicate the layer and go to filter>blur>radial blur. Choose zoom and a value of 25. Set blending method to overlay.
Erase the focal point so its not a blurred.
Drag on a layer of texture and set blending method to overlay.
Drag on another layer of texture and set to multiply.
Can use a third texture layer and set to hard light. Play around with the opacity.
Create a levels adjustment layer, select the radial gradient black and white and drag to create.
This should reveal the centre more.
Reduce the saturation of the main image.
Four options for a logo, what does everyone think? Which one do you prefer?
Use the poll on the right to vote. Thanks
Cross-processed La Creperie in Italy
Cross-process effect:
• make a new adjustment layer, levels. Set the red channel to 22 0.32 213
• green channel 36 1.45 231
• blue channel 0 0.62 234
• duplicate the background layer and drag it to the top of the stack. Go to adjustment hue/saturation
set saturation to +60
• set blending mode to hard light. open new adjustment layer photo fliter. choose cyan set intensity to 89% and uncheck preserve luminosity
• set blending mode for this photo filter layer to colour. Click on the layer mask and fill with black.
• choose a white brush opacity 50% paint over areas to reveal a stronger cyan cast, then flattern image
• finally choose the sponge tool flow 50% and go over any red and yellow areas to intensify them
Part 1 Sicily:
Yes we go all the way to Italy and photograph doors and windows, but no one does doors and windows quite like the Italians:
Three things stand out from the trip: Lemons, Gelati and Bougainvillea
Limoncello
is a lemon liqueur produced mainly in southern Italy. It is made from lemon rind, alcohol, water and sugar, but no actual lemon juice.
15 lemons (choose thick-skinned lemons that are easier to zest)
2 bottles (750ml) 100 proof vodka
4 cups suagr
5 cups water
• Wash the lemons and carefully zest making sure not to get the white part underneath the rind as its too bitter and will spoil the lemoncello
• In a large glass jar add one bottle of vodka and add the lemon zest, cover and let it sit at room temperature for up to 40 days in a cool dark place
• In a large saucepan, combine sugar and water, cook until thickened 5-7mins. Let it cool and add to limoncello mixture. Add the additional vodka and rest for another 40 days.
• Strain and bottle, discarding the lemon zest. Keep in the freezer until ready to
serve.
Taormina
Located on a terrace of Monte Taurowith view to Mt Etna, Taormina is full of antique and craft shops, delis and designer boutiques.
Syracuse
The cathedral in Syracuse was originally a Greek temple. Inside you can see the huge 5th century BC Doric columns.
Agrigento
The Valley of the Temples is the ancient Greek city of Akragas.