food photography

beetartichoke #3

For the last two months I’ve been taking a course at PCNW in studio lighting. Except for the portrait assignment, we’ve been able to choose our own subjects, so I’ve mostly been going into the studio with a bag of produce. Vegetables sit still and don’t twitch while you’re moving lights around.

lemons

It’s been a lot of fun, and great to see how studio light can mimic daylight or look very different depending how you use it. I’ve come up with a few images that I really like while doing homework for this class.

squash in hard lightmoody citrus

Some of them, like the squash and citrus shots above, are framed and hanging up at Chuckanut Brewery in Bellingham. They’ll be there through March 19th if you want to stop by and take a look, or you can meet me on Wednesday the 9th when I go in for “Art Night”. Let’s drink beer and talk about photography!

in the light

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Pot roast enchiladas

Castle Rock reflections

This past weekend we helped out at my father’s twice-yearly gallery show. Our main contributions at these events tend to be opening bottles of wine and cooking dinner for anyone who happens to be around. For this one we had already decided to make a pan of enchiladas, since it feeds lots of people and is flexible for staggered servings (there are generally lots of people coming and going). The original intention was to buy some pork, roast or boil it and shred it for the filling, and cover it with a green mole sauce. However, when we arrived the night before the art show, my father had cooked up a large pot roast (with chanterelles and pasta), and we thought – we have shredded meat! And lots of it! So here’s what we did:

My mother hand shredded the leftover beef (a seven-bone roast simmered for four hours with carrots and onions) into a bowl. J cut up an assortment of mildly hot peppers that came from the local farmer’s market, and sauteed them with some small home-grown onions, then dumped it all into the meat and mixed it up a bit. Continue reading