24-70mm Lens: Unveiling the Beauty of Vendée Coastal Landscapes

Work had turned into one of those blurs. Emails, a couple of passive-aggressive colleagues, meetings that all sound the same after a while. So a few weeks ago I did the sensible thing: navy chinos, white shirt, new sunglasses, the Panama hat, and drove off to the Vendée coast for the day.

Vendée isn’t the Caribbean, let’s be honest, but it did the job. It also gave me a good excuse to properly test the Canon 6D Mark II with the 24-70mm f/4L, a lens that gets a lot of stick online for being unexciting. By the end of the day I’d more or less come round to it.

First stop was Viellevigne, technically just over the border in Loire-Atlantique rather than the Vendée proper, a town I normally just drive through on the way to somewhere else. With a camera in the car and nowhere to be, I actually looked at it for once. There’s a little church between two old trees I must have passed a thousand times without noticing, so I framed that. Then I switched the lens over to its macro setting and found the hedgerows were full of wildflowers and insects I’d never normally spot. Funny how that works.

Next was the grand canal near Fromentine, though I’m still not convinced “grand” is the right word for it. It’s no Venice. The light was good, though: warm on the old ruined houses along the water, and across the road bridge there’s a row of fishing huts with paint that’s clearly seen a few decades of weather. The 24-70 handled both ends of the job well, wide enough for the whole stretch of canal, close enough for the plants growing out of the stonework.

By afternoon I’d made it to Port de Bec, where the oyster farmers work. Tractors were hauling boats in and out of the water, moorings creaking under the weight, the whole place busy in a way that’s hard to explain if you haven’t seen it. The autofocus kept up fine with everything moving around, which is really all I ask of a lens in that situation.

Last stop, and the best one, was the Passage de Gois: the causeway that goes underwater twice a day with the tide. It’s a great spot for photos, as long as you keep an eye on the water. I nearly didn’t, and came close to losing a sandal to the incoming tide. The contrast between the exposed road and the water creeping in was worth the risk, and the lens coped well with the changing light as the sun dropped.

The photos were only half the point, if I’m honest. Getting off the hamster wheel for a few hours mattered more. Fresh air, the sun on my face, a stretch of coast I mostly ignore because it’s on my doorstep. I came back in a better mood than I left, which was really the whole plan.

As for the 24-70mm, it earned its keep. Wide landscapes, macro details, a moving target at Port de Bec, it handled all of it without complaint. Next time someone tells me it’s a boring lens, I’ll just show them the album from this trip and let the pictures argue back.

Until the next one. If the Vendée coast appeals, Coastal Sky, Vendée is available as a print in the shop.

The Quiet Orchestra of Cups and Crumbs: Indulging in Tea and Cake at Home

Nothing beats a proper cup of tea and a slice of cake at home. Forget the cafes, this is a ritual worth doing properly.

But before we lose ourselves in the indulgence, let’s ensure the foundation is perfect. Forget the sacrilege of microwaved water! A proper cup of tea deserves a touch of ceremony. Here’s the secret:

The Art of Brewing:

  1. Choose your weapon: Select your tea wisely. A robust Assam for an invigorating morning, a delicate Darjeeling for a contemplative afternoon, or a fragrant jasmine for a touch of serenity. Loose leaf offers the fullest experience, but quality tea bags work too, I’m thinking Yorkshire tea, Yorkshire Gold, or even Barry’s Gold from Ireland.
  2. Heat the water: Water is the soul of tea. Use water heated to the appropriate temperature, boiling for black tea, around 80°C for green tea (except green tea is for hippies or stressed out millenials). Using a kettle helps achieve precise temperature control.
  3. Warm your vessel: Preheat your mug or teapot with hot water to prevent a temperature drop when the tea arrives.
  4. The infusion dance: Measure your tea, a teaspoon per cup. Add the tea leaves to the warmed pot, then pour the hot water gently over them. When using a tea pot, the rule is one spoon of tea for the pot and one spoon of tea per person.
  5. Let it steep: Respect the steeping time! Each tea has its preference, 3-5 minutes for black tea, 2-3 minutes for green tea (for hippies and stressed out millenials). Be patient, this is where the flavour magic happens.
  6. Strain and savour: Once steeped, strain the tea and discard the leaves (unless using a teabag). Now, breathe in the aroma, hold the warm cup in your hands, and take that first sip. Let the flavours bloom on your tongue. I always add milk, which takes off the tannin edge of strong tea.

The Perfect Pairing:

Now, to the cake! Choose a companion that complements your tea’s character. A rich chocolate brownie pairs well with robust teas, while a light, citrusy slice enhances the delicate notes of Darjeeling. Experiment and find the perfect harmony.

That’s really all there is to it, good tea, a decent slice of cake, and twenty minutes where nobody needs anything from you.

A nice cup of tea made with love? It’s a hug in a mug!