Hi everyone! I hope that you have been enjoying your summer! I've had a great summer with lots of fun work on both the child and food photography fronts. I will share some of what I've been working on soon. Recently I've shot a couple more cookbooks and am in the midst of working on the photography for a single-subject cookbook on lobster. I'm shooting environmental shots of lobstermen and the like now, and will do the plated dishes next spring when the author finishes the manuscript. I've had some a amazing child/parent clients and some really lovely and touching images that have come out of those sessions. I have a great slate of new work coming up that I'm very excited about. If you are interested, I seem to be doing little updates more frequently on my Facebook site than my blog - please feel free to hop on over there.
My family and I just spent 2 weeks in Maine. Both relaxing and enjoying the ocean and the wonderful, quaint towns but conveniently also making some progress on the lobster cookbook. I had the opportunity to meet many lobstermen as a result (and eat many lobsters!). My husband and I were both remarking that it's nice when I have an assignment when we are away because it forces is to interact more with the locals and discover more of the local culture. This time, we certainly were able to do that, and it was wonderful.
So what's been up with this blog? Well, I have been wanting to re-brand for some time. I've felt for a while that Cookbook Catchall is a name that no longer really reflects what I'm writing about. I want to include more of my child photography on this site and wanted a broader name. I also wanted a new look and feel and a custom URL.
I thought I'd share an outtake from the next issue of Sweet Paul which will be out during the first half of September. I contributed an apple story, and the final recipes ended up being sweet. This one, which is delish, is out so I'm sharing it here - enjoy.
Apple and crab salad
(serves 4 as a light side salad or appetizer)
1-2 granny smith apples, sliced 1/8 inch thick on a mandoline
1 lb lump crab meat
1 Tbs mayonaise
1 Tbs+ freshly squeezed lemon
1 Tbs chopped tarragon
1 Tbs chopped chive
1/2 tsp freshly ground pepper
Sea salt to taste
Drizzle some lemon juice on apple slices to prevent browning
Combine crab meat and seasonings. Adjust seasonings to taste.
Arrange crab meat in layers between apple slices. Serve immediately.
I shot a bunch of long exposures of the clear Maine sky while we were there. This was my favorite. No photoshop here - this is straight out of the camera!