Some of the most endearing and memorable moments of love and friendship are the tête–à–tête moments. Often it occurs at any time: over a casual cup of coffee, shopping together, a lunch, a dinner, a birthday--even a short ride in a car.Read More
Often after having experienced a very social Thanksgiving dinner (or not), I look forward to a quiet Christmas dinner. The menus for my Christmas dinner sometimes included ham baked with cloves and pineapples and a range of complimentary sides. Sometimes, . . .Read More
Assembling an appetizer tray is almost as much fun as sampling its delicious treats. Many appetizer trays are designed to host a large group of people.Read More
Beautiful cheese boards with their abundance of food items, color and textures are visual feasts. You just wants to dive in and taste as many flavors as possible. Such cheese boards are very large and relegated only to be enjoyed by a large group of people for special occasions.
I make cheese and meat boards for guests or when I need something to take to a party. But I also make them when I don't feel like cooking and just want to relax and munch. Sometimes I make a cheese board when I want to make myself feel special. The making of a small cheese and meat board is easier than you may think.Read More
This honey blue cheese spread offers a sweet and salty flavor tamed by cream cheese. A little crunch is added with the walnuts and the endives. The endives also provide a perfect foil with its sweet but gentle bitter taste.Read More
Wanting a different take on the classic stuffed hard-boiled eggs, I rummaged through my refrigerator (door wide open!) and spied a jar of olive muffalata.
If you are not sure of what is olive muffalata, it's a spicy (just a little) pickled olives--and so very delicious! You can purchase it in the grocery store in a jar, online or the grocery store deli.Read More
This black fig snack is a great appetizer for your summer party. Don't want to share? That's okay. Open a bottle of wine and treat yourself. It's easy to make. And so very delicious.
Black forest figs
Wash and slice figs in half. Spread a dollop of goat cheese on fig halves. Half the slice of prosciutto and wrap around the fig and goat cheese. For this option I loved the mild flavor of the goat cheese, the sweet taste of the fig encompassed with the thin salty prosciutto. There are, of course other options and for a more salty taste.
And hey, let me know if you tried this! Did you like it?
Every food photography image I've looked at, every article I read about food photography, every food photography I admire all illustrate just how important is lighting. A speed light can make critical difference in lighting. Yes, natural light is the best but it's not always available or even sufficient.
And that has been a big issue for me: getting sufficient natural light. To some degree, I've seem to have solved that problem. I recently bought a speed light and placed it on the window seal. The flash is positioned to bounce off the white ceiling or a white foam board.
This first image was taken with a speed light, the second without a speed light:
What's in this favorite snack?
Cranberry and walnut bread
Rosemary baked ham, thinly sliced
And of course, a lovely Riesling wine
The speed light sits on a window seal from where it boosts the natural light. I used the speed light diffuser and positioned the head to bounce light off a white ceiling. Paying close attention to the histogram, I was able to avoid white blow outs and get colors that were a little softer and more natural.
In the second image, you can see lots of white blow outs. Colors are flat and hard. I had tried to compensate for insufficient natural light by bumping up my camera settings. Nor did I utilize the histogram.
I only have one speed light; still, I find that I'm able to get not only better lighting but also more dependable lighting by boosting the natural light. Next goal, get more creative with that one speed light!