Turko de Mayo 2018

Each year in May, I celebrate Turko de Mayo. This was 2018's version. It's my own holiday and I created it because the traditional meal we have at Thanksgiving, in November, is my favorite meal of all. By creating a holiday in May, I get to have the same foods featured in a Thanksgiving dinner twice a year.

Turko de Mayo for me includes, of course, a golden brown turkey, mashed potatoes and gravy, stuffing, green beans with smoked sausage, homemade rolls, cranberry sauce and pumpkin pie. It seems like an extravagant meal, but it will last me a week and a half, plus I'll put a gallon freezer bag or two full of the leftover turkey meat into the freezer to make something with later.

Camera: Zenit ET (Made in Russia in 1984)
Lens: Montgomery Ward Auto Wide Angle 28mm, f/2.8 (Made in Japan)
Film: AgfaPhoto Vista Plus 400
Aperture: f/16
Shutter Speed: "B" (bulb), 1 secobd
Date: May 29th, 2018, 2.36 p.m.
Location: Norris City, Illinois, U.S.A.

Developing Chemicals: Unicolor C-41
Water pre-soak: 1 minute at 102 degrees
Developer: 3 mins. and 30 secs. at 102 degrees
Water rinse: 2 minutes (to keep chemicals clean)
Blix: 6 ½ minutes at 102 degrees
Water rinse: 2 minutes at approx. 100 degrees
Stabilizer: 1 minute at room temperature
Water rinse: 2 minutes
Kodak Photo-Flo 200: 1 minute

Zenit Vista 400 Misfits 2018 33if