I came across a Halloween dessert online and thought it would be perfect to pop the orange on a black background! So alas here are my Halloween cupcakes. I also have a confession to make…this was my first time EVER using a frosting bag with a tip. I’m not a huge baker, I prefer to make entree’s because I’m not huge into sweets but my husband is and he is forever grateful 😉
This month brings a challenge for sure…TEXTURES! I bought a couple texture packs from Jessica Drossin a couple years back so these came in very handy for this month’s challenge. While I don’t use them for my client portraits, I do like to play around with them for personal use. This month I chose something simple and something I didn’t have to cook. I drove to Panera Bread and bought some Broccoli Cheddar soup in a bread bowl along with their Frontega sandwich…viola! The sandwich was NOT put together very well, in fact I couldn’t tell if it was put together at all when I got home. It looked like 4 pieces of bread were thrown into a box with chopped chicken, tomato, etc…you get my drift (not photo worthy unfortunately). I envisioned warm tones, hearty soup and texture. Here is what I came up with as my final submission.
Now go check out Allison Jacobs, Orange County Photographer
This month’s challenge was Seafood two ways; raw and cooked. Well this is a perfect challenge when you live in a coastal state and I had an idea immediately to work with Scallops. Then I saw their price tag: $14.99/lb! Now here me out, I would normally pay that if 1. I wasn’t cooking to feed a grown man who loves his seafood and my teenage godson and 2. this other idea didn’t come to mind when I came across Maine Mussels for only ONE DOLLAR PER POUND. I came up with a combination of a white wine, lemon and garlic dish. I added some tomatoes and parsley and it all came together so well!
The raw seafood I chose was a nice New England Lobster roll grilled on a buttered roll ( Mussels just aren’t that photogenic when they’re closed). Yes the Lobster is technically not raw because it’s cooked and then chilled but I’m sure the talented food photographers in our group will let this slide 😉 Please follow along and check out Tiffany Dahle http://www.peanutblossom.com/develop/2012/06/quick-and-spicy-shrimp.html