This was my first try at a shooting/editing technique called the Brenizer Method, developed by Ryan Brenizer. I used this tutorial to guide me. Gabby made a fantastic subject for the shot.
I can’t wait to show you some of the other images from this senior photo session.
For those of you interested in the tech specs, this was about 50 shots with an 85mm f/ 1.6, equivalent to about 37mm at f/.7 using Brett Maxwell’s calculator.
Mike and Ashley are two of my closest friends, so I was thrilled when they mentioned they wanted some photos together. We just spent a couple hours laughing and talking at the O’Shaughnessy Dam and later at my aunt and uncle’s property down the street. It was great.
There’s this stretch of Riverside Drive next to the zoo that gets this lush wall of lilacs every spring. I had been wanting to take pictures there for-ev-er and Mike and Ash were happy to oblige. We did have to wave off a few bumblebees, though.
Then it was off to my aunt and uncle’s yard for some sunset images. The light out there is to die for. If you’re wondering why they’re blowing dandelions, they’re making wishes for their future together. (cue the “awwwww”s, everyone!)
These last few images are my favorites from the day. I can’t help it.
no comments
Even as business has been picking up for the summer, I’ve been trying to tote my camera around more in my personal life, as well. It gives me some good practice and keeps me on my toes, especially when I shoot something I’m not used to — like food.
This tasty dish was my dinner tonight, thanks to the bounty of the CSA that I joined this year! I’m so psyched that I’ll have my own haul of veggies every week. The other cool thing about CSAs is that you’re often introduced to new foods you haven’t tried before. This week I was handed a medium sized bunch of green swirls. I had to Google around before I figured out that they were garlic scapes — the spicy green tops of the garlic we’re used to eating. Most of the websites I visited suggested making them into pesto because of their complex, bright garlic flavor, and that sounded just perfect to me. I based my recipe on this dish, though I cheated and used my food processor for the pesto.
Summer squash and spaghetti noodles with garlic scape pesto
Did you know that you can make pesto with pretty much any kind of nut or seed you have on hand? I’ve used walnuts or pecans before, but tonight I only had sunflower seeds. The pesto turned out delicious!
Summer squash (I only had one on hand, so that’s what I used)
2 T butter
salt
Whole wheat spaghetti (I used about half a box)
Parmesan cheese (for serving)
For pesto:
4 garlic scapes
1/6 c. sunflower seeds
1/2 c. olive oil
1/3 c. parmesan cheese
Use a mandoline or vegetable peeler to slice your summer squash thin. Melt butter in a large skillet and sautee summer squash with a light sprinkling of salt until tender, about 8 minutes. Cook pasta according to directions on package.
Add scapes, nuts or seeds, and cheese to food processor and chop. Slowly drizzle in olive oil and continue pureeing until well blended. You may have to scrape down the sides of the food processor with a spatula. (Scape pesto is a significantly lighter green than traditional basil pesto. Don’t be alarmed!)
Strain pasta when finished cooking and add pasta and pesto to skillet. Stir to combine. Serve hot with extra cheese sprinkled on top!
5 comments
[...] bulb to grow bigger. I had no idea what to do with these super-pungent greens until my friend Lisa had suggested pesto. You better believe it – pungent scapes = suuuuper garicky pesto! In [...]July 5, 2011 – 2:11 pm
This looks absolutely scrumptious!June 23, 2011 – 1:59 pm
We chose Bird’s Haven Farms in Granville based on the price, type of produce and pick up location at the Westerville Farmer’s Market. They also sell there weekly if you want to try them out. June 12, 2011 – 11:07 am
YUM! Since you’re in Central Ohio as I am too, what CSA did you go with? I’m dying to get into one but haven’t the slightest clue where to sign up!June 12, 2011 – 10:03 am
Yum!! Sounds delicious. Jeremy and I joined a CSA this year too and we are super excited. I just love when you can make a whole meal using nothing but stuff that came in the box June 11, 2011 – 9:45 pm
Happy Spring, everyone! I can’t believe it’s already June and almost officially summer. It’s officially peony season, and the bush just off my back deck is flowering like crazy!
Peony season also means that it’s wedding season, and I’ve been going full force for the last several weeks with engagement shoots and wedding prep work. June and July are particularly busy. You might recall that I’m a bridesmaid in my cousin’s wedding, and shooting my husband’s best friend’s wedding, as well as my own brother’s wedding.
Love you guys! Will post more soon!
no comments
This April was the rainiest one on record in Central Ohio, but Robin, Jason and I managed to get together on a day with a little sun.
My hope is that the time the couple spends together shooting the photos is just as valuable as the pictures themselves. I don’t want to just make pretty pictures of people — I want them to be meaningful.
Thanks for not looking at me like I was crazy for all the questions I asked and the things I told you to do, Robin and Jason! You guys are awesome.
no comments
by Lisa
no comments