Smitten with Blueberries

Ever since I moved to Michigan three years ago, I have become an absolute blueberry addict. Much like Georgia lays claim to the best peaches, Michigan wins the prize for best blueberries, hands down. In an effort to enjoy every last shred of summer, I have vowed to try more recipes that truly showcase the season's splendor. Today's exploration was blueberry buttermilk cake. The recipe came from SmittenKitchen.com and originally included raspberries but I made a substitution to accommodate the wealth of blueberries in my fridge. Before baking, the top of the cake gets dusted with a layer of sugar which forms a gentle little crust on this delightful treat. The fluffy cake and the pockets of warm fruit are the perfect partnership. Kudos to Smitten Kitchen, this recipe is versatile, quick, and absolutely delicious.

*SIDENOTE TO STYLISTS: This recipe is an easy go-to cake when you need a delicious looking dessert for a shot. Start to finish, this cake only takes about half an hour.

photography by Nathan B. Harrmann © 2009

A nod to Nemcosky

What comes to mind when someone says "food stylist"?  Tweezers, tools, and kits. What they represent is precision control. While tweezers are extremely handy, sometimes I feel like my fingers work just as well as any utensil. Yes, you get sticky, gooey, and sometimes even smelly when you use your fingers rather than utensils but there is something hypnotic about actually feeling the food that you're working with.  So often as a stylist I get disconnected with what I am preparing and get completely consumed by the exact placement of every tiny element. That leads to overworking the shot. Lately, I have been trying to relax my styling. I have found that starting the process with a loose gestural approach and ending with just a few decisive strokes leads to a more honest looking outcome.  It is very reminiscent of drawing class. "Start loose and then tighten up" my teacher would always say. The only difference is that now my hands are left with a coating of olive oil and parsley rather than graphite and eraser dust.  Thanks for the advice Professor Nemcosky, I am trying to loosen up!

photography by Nathan B. Harrmann © 2009 

Frozen Veggie Exploration

Today I spent the morning 

doing some testing with a wonderful photographer named Nathan Harrmann.  We had discussed the idea of frozen vegetable blocks, and I knew I wanted to arrive at a graphic image with a humorous undertone.  I was pleased with the overall outcome and it was a great exercise in visual brainstorming.  I did have to refreeze the peas because they were not formed into a block like I had hoped.   The broccoli, on the other hand, came out if the package just as you see it.  Thanks for a fun day of shooting, Nathan!

photos © 2009 Nathan B. Harrmann