I always get nervous when I know I have to photograph a new dish. A million things go through my mind. What if I can't come up with a new styling idea? What if the lighting is all wrong? What if the props don't match the food? What if the good post-processing genie decides not to visit me today? What if? What if!
Are you a Blogger? Does that happen to you?
I always try to take the best pictures possible, but that doesn't always happen. Most of the time I think my photos are OK. Very few times, I'm happy with the results: like this one, this one and this one.
It's particularly hard to take a good picture when you don't have a good camera. I have a simple Point & Shoot. It's even worse when the only photo editing program I use is Picnik.
But the worst part comes a few hours after the post goes live. The dreaded emails from 'food-porn' sites. You know, sites like foodgawker and TasteSpotting (LOVE both sites!). I get this feeling deep in my stomach, that almost doesn't let me breath for the few seconds it takes me to open the email. When I see that my photo was accepted, I get this huge sense of relief. Like I won a prize. Someone likes my picture!
I used to take it very personal when my photos wouldn't get accepted into those sites. But I learned that photography is very subjective. The fact that they made it to the site or not, doesn't define me or my Blog. There have been times when I LOVED a photo that didn't make it into one of the sites: like this one.
I've learned so much about food and photography in the five months that I've been blogging. Today, I celebrate my fifth month on Blogger. This recipe marks post #64 (two of them aren't recipes). That's 62 recipes that I'm profoundly proud of.
62 recipes that I hope you try someday. For now, I leave you with the last of those recipes. With this one, I mark the start of Summer.
May you have the most amazing Summer ever and get to share food with your loved ones!.....................................................................................
For this recipe you'll need six, 4 ounce paper cups.
6 ounces Vanilla Yogurt
4 tbsp Sugar (add more if you want it sweeter)
2 cups of cold Water
-Pour two or three tablespoons of yogurt into each cup. It should be about 3/4 inch deep. Insert the wooden stick. Freeze for at least 45 minutes until the yogurt has hardened.
-In a blender, mix the juice of two lemons, strawberries, water and sugar until liquified. It's ok to have a few strawberry pieces.
-Pour into the cups until completely filled. Freeze for 5 hours or until completely hard.
-Remove from the paper cup by gently peeling the cup off.
If you have the time, I recommend reading the following posts from other Bloggers about their photography and getting their pictures published.
1. Cropping, Orientation and not letting rejection define your work… -- from Taylor Takes a Taste.
2. The Daring Kitchen Forum Posts
3. The Relationship between Food Bloggers, TasteSpotting & FoodGawker -- from Tastes Better with Friends.