Wednesday, July 25, 2012
It’s been awhile I know, but happily work has been keeping me very busy. So amidst various work obligations, ongoing emotional instability, and just plain lethargy I am starting to put together an online cookbook, comprised of great, reliable recipes that have stood the test of time. Recipes I have become friends with after 25 years of food styling. These however will be recipes you can actually eat and enjoy. Not just dishes you can only stare at and scrutinize. Evocative recipes with the less then obvious photographic choice. I am hoping to include industry stories, work lore, frought with psuedonyms for influential editors, photographers, and B or C list celebrities who need to express themselves in the form of a cookbook.
So I guess this isn’t just a dumping ground for my personal photography projects anymore.
Friday, May 11, 2012
This cornbread is best served like many things, at the cocktail hour.
I like it sliced, toasted, then slathered with a mild, soft ripened cheese.
Beverage, probably a very dry white wine or better still a classic G & T.
Lots of ice, gin, gin, gin, then the smallest splash of tonic.
Style tip: if you are making biscuits or muffins or a cake with berries. Pierce or slice the berries and they will bleed at will providing lovely swirls of color and flavor.
Tuesday, April 24, 2012
Thursday, April 19, 2012
Since February I have been taking photo classes. Its been enlightening on many levels. There is a lot to learn. I am now standing over the shoulder of every photographer I work with asking just too many questions. I get a little annoying. I know.