My last couple of blog posts, I struggled to try to build this blog into something that would help me teach and share what I do behind the scenes to capture my food photography. Always seeking the perfect shot, the perfect lighting, improving my art of food styling, I wanted to capture the essence of each dish as it was created or to capture a shot and show you how I was taking it. Too many photos and too much work for me, but I had to try it to see if I could find the best process for you.
Well, now here it is, plain and simple. I’ve been posting my photos on instagram, facebook, twitter, but it was too much work for me to hold a full time job, grow my business, and also keep up with two blogs.
But now that I’ve been using more high tech tools, like Google Drive, I can capture my thoughts and collect my photos for you to see once a week when I am committed to posting.
I am going to try this again and get it right – I love it so much. Food photography and eating good food, that is. I am not one to follow a recipe exactly from beginning to end. I know what I like and I try and be as resourceful as I can. In and out, that’s what I want. So, I will share recipes with you that I can capture quickly – it might be with my DSLR, it might be with my iPhone, and forgive me if I happen to capture a photo with my iPad2, as I’m composing a blog post with a really cool easy breezy recipe for you. I am back.
So this past week, I celebrated Thanksgivings at my sister-in-law’s house in the Rockaways. It was such a special Thanksgiving as last year they were displaced temporarilly after Hurricane Sandy flooded their entire basement. So I am very thankful that they are back in their home and that we could all celebrate together.
Recently, my mom bought me a dehydrator – a 9 tray dehydrator. I love to try new things and we are all trying to eat healthier. I have been dehydrating everything I can, to practice with. So for Thanksgiving, I brought with me one of my new creations.
Then when I left, I took with me the turkey carcass, and the extra turkey leftovers (there wasn’t much, but there was enough)
I made the turkey jerky by cutting the pieces uniformly (so they would dry evenly), about a 1/4 inch thick. I put them in a ziploc bag and poured a bottle of Stubbs barbecue sauce in the bag, mizing it all up, enough to cover each piece evenly. I laid them out on trays and 4 hours later, I had turkey jerky bites.
They filled the house with a wonderful aroma. When they cooled I put half in a ziploc bag and made a care package to mail to my sister-in-law, with a feedback survey for the kids (just trying to make it fun and get them involved).
We completely finished the jerky today, and it was even better with a more developed flavor.
The turkey carcass soup was very flavorful, too. And I am not the only one who thinks so. My tabby, Jazzy, is waiting by patiently in the wings.
So forgive me if I’ve neglected my Digifood blog, but my passion for food photography has NOT died. It is fueled even more with even more need to be resourceful in not only my cooking time, but I’ve also picked up two new exciting tools:
A brand spankin new iPhone 5s.
I appreciate your time and thank you for stopping by – there is much more to come, so stay tuned