tricks of the trade

I get a few questions in my classes, trade shows and book signings about my photography.

Way back when I left school I studied photography and worked as a cadet photographer - honestly at the time I didn't have what it took, I don't think I had the maturity or patience. I regret (slightly) not seeing my 4 year course through... I dropped out at the end of 2nd year and transferred across to another degree that I did finish...... much to my parents relief 

Live and learn !

Whats that saying - No such thing as mistakes only lessons learnt?

Flash forward a few years later (a few more than I am willing to admit) and I am back to it - I'm loving it. Images take time and patients and I get a kick out of it.

Today I was photographing a blood orange tart that I made. I was photographing it with the intent of blogging the recipe - hopefully in the next few days I'll get around to it.

Picture A

What I actually wanted to write about today was how I took the photo.

I like to use natural muted light, that way I don't need to mess around too much with my exposure. 

I used my fixed 50mm lens and set my camera to F/1.4* (*F stop or focal ratio).

Its worth having a read of your camera manual if all of that sounds like another language.

The next important thing is where to take your picture - as in whats in the picture.

To give you an example I have used an old door and painted it with a few different paints and techniques (picture 1)

Picture 1 - Old door painted

The top two panels I painted with a green paint. Letting the paint dry and then lightly sanding it back. I then painted white over the top of the top panel heavily and the second panel only lightly. 

I painted the bottom panel in the white, letting the white layer dry I sanded it back lightly and then added a blue layer on the bottom panel.

I chose sections of the door to photograph the tart (Pic A blue section, Pic B green section) 

Picture A

Picture B

and then used another part of the door for a nice flat textured surface shoot(picture C blue section) 

Picture C

I then used the top part of the door to picture one of my quilts hanging off it (picture D)

Picture D

I tend to be drawn to rough old surfaces, I think they are easy backgrounds to photograph? Maybe..... 

I'd love to see what you guys do and what types of areas or surfaces you use in your photos!

paste a link in the comments and I can have a stickybeak 

Xx Siobhan Rogers

On a roll

With the cooking bug,

I'll do anything to not do what I actually am suppose to do :)

always the way.....

I have grand plans now to make pickles & chutney  & curry paste for christmas presents

On a serious note - being a mum, I am expected to cook dinner every day (most days...)

& after being away in Italy/ France for 3.5 weeks I'm more enthusiastic than usual about the whole cooking thing.

I remembered that cooking can be fun and my kids are actually eating it which is encouraging.

Last night my littlest one Miss 5 wanted to make Basil Pesto - which is very easy and no real cooking involved

I dont really have a Pesto Recipe, Its one of those ones that I've made so often that I do a lot of guessing

The Pesto I made last night made about 3 cups worth 

it had

2 big bunches fresh Basil

200g Pine nuts - lightly toasted

150g Wedge or so of Parmesan cheese

6 cloves of Garlic

Good quality Olive oil

The kids pick off all the leaves for me and place it into the food processor whilst I toast the pine nuts in a pan, peel/ crush garlic & roughly cut up the parmesan. 

Its then all thrown together in the food processor, the kids whizz it & I pour in the olive oil till it looks like the right consistency

Hay Pesto!

The serve last night made Pesto Spaghetti (two packets of spaghetti) for four kids and three adults with some left overs for Mr's lunch. Last night I added some grilled chicken to the pasta - other nights it might be salmon or prawns, Pesto goes with most things.

I have one jar left and in the fridge for a snack or maybe to have later in the week on steak.

When I say good quality olive oil - I mean a olive oil you would use in a salad or similar, because the pesto isn't cooked you want your olive oil to taste nice.

I have friends with an olive oil label Cintra Estate its very yummy & lots of restaurants use it.

 for a salad olive oil I'd go with a gold colour like above and with cooking - green or cheaper is fine. 

But like I said above - go with what tastes good. Its a bit like wine - just cause its expensive doesn't mean you'll like it.

Anyway I'm off to finish binding quilts and

plan my next project

Xx Siobhan 

also thanks to
http://adayinthelifeofraisings 


for commenting & leaving a link :)

procrastinating

Hi What have you been up to?

I have reorganised my fabric cupboard into colour order, reassessed projects that need finishing in a pile of order, arranged all my receipts, caught up on my fav blogs & been baking!

what I actually need to do is write invoices & finish the organised pile of projects :)

Wish me luck being more productive today

Xx Siobhan




Update 18th Oct 2011


*Recipe


set oven at 180 Celsius
30cm X 22cm baking tin, lined with baking paper (the jam sticks)


Base
250g butter
2/3 cup caster sugar
2 cups plain flour
2 tsp baking powder
2 egg yolks
1tsp vanilla paste


1 370g jar Raspberry jam


Topping
1 cup raw caster sugar
2 eggs lightly beaten
2 cups desiccated coconut




put the softened butter, caster sugar, plain flour, baking powder in a food processor and blend add the egg yolks & vanilla process till a soft dough forms.


Press it into the base of the lined tin.
Bake for 12-15 minutes till golden brown. Allow to cool (really really wait - otherwise it turns very messy) then spread the jam on top.


to make the topping, combine the caster sugar, egg and coconut - then spoon on top of the jam.


Bake for a further 25 minutes, cool in the tin, cut into slices.


Enjoy Xx