I’m fighting the clock here as I try to post this before my power goes out. Lots of people have lost power here in Long Island already, but Fritz and I have so far been lucky. We are trying to get in as much of The Office as we can before we have to resort to board games and books. It’s definitely getting windier and rainier!
Still no news about my exam results, by the way. I’ve nervously checking but I’m thinking they might be postponed even more by the weather.
I thought I’d start this dreary day off by giving one of you a present!
Focal Press contacted me and asked me if I wanted to review a book: Focus on Food Photography for Bloggers by Matt Armenariz. Um…hello! Yes, I do. I’m a completely self-taught (amateur, clearly) photographer, and it would have helped me a lot to have this book when I first started. Honestly, it’s helping me a lot now.
Matt discusses everything from camera choices, lighting options, and food styling. Everything is accompanied by gorgeous photos that clearly depict what he is talking about. It’s also written in a way that makes food photography seem accessible and not too overwhelming, which it definitely can be at first.
It also made me a little hungry. But that’s just me.
The only thing I think this book could go into a little more detail was lenses–what the parameters mean, and which ones might be best suited for food photography. Buying a lens was something I really struggled with when I first starting taking pictures, and it took me forever to finally settle on one (I use a Sigma 50mm f/1.4 lens, by the way) (and I love it).
So are you a developing food photographer, or a great one just looking for inspiration? Focal Press and I will be giving away a copy of the book to a randomly selected reader. Just leave a comment below about why you would like this book for an entry, and leave a second one on my Facebook page for another chance. The contest closes at 5:00 pm Saturday, November 3rd.
You are going to love this book, my friends!
Now for a quick recipe:
Beet and Pickled Green Bean Salad
- 2 C roughly chopped pickled green beans
- 3-4 roasted beets (see below)
- 2 T balsamic vinegar
- salt and pepper to taste
Yeah, seriously easy.
Roast the beets by scrubbing them, wrapping in foil with a splash of water, and roasting on a baking sheet at 350 degrees for about 45 minutes to an hour, or until they are easily pierced with a knife. Once they have cooled a bit, rub them with a paper towel and the peel will slip off easily.
Dice the beets and toss with the green beans and the balsamic vinegar. You could add some minced garlic, too, if you are like that. You can also add a teaspoon or two of olive oil for a healthy fat, if you’re into that.
Whew. The power just went out and then right back on. So far, so good!
I like this salad served cold–or at room temperature, which may be my only choice if the power goes out again for real (which I have the feeling it will–soon!).
Stay safe in the storm, all! And pray that no trees fall on the house or Fritz’s car that we just paid $1100 to fix!