One of the reasons that I changed the name of my blog was to have a forum for sharing not only my food/still life work and ideas but also my portrait photography work. I've been photographing more and more children/families and have had such a great experience sharing a moment with some wonderful clients.
When you do portrait work, you really develop a relationship of sorts with your subjects (albeit a very short one). There's the hours involved in the sitting where you have an opportunity to talk to and get to know them, and then so many hours involved in processing the images and turning them into family memories and display pieces. I love that the moments captured become a documented part of a family's history. It's rewarding to be able to provide something so important to them. From my experience, the people who spend the time and money to capture and memoralize these moments are truly lovely people.
I thought I'd share a few of my favorite newborn images from this year. There are so many - it's hard to whittle them down to just a few. I have been favoring black and whites lately. They are so quiet and peaceful - there is nothing to distract. If you are interested, more can be seen here.
One very different aspect of my portrait business from my food/still life business is that I turn the images into final products, producing prints, albums, canvasses and other display pieces. I've really developed a point of view about how to display images in a way that you can really appreciate them. I'll share some learnings here soon. I recently went to the PDN photography expo at the Javitz center in NY - it was a huge expo of the different vendors of printing services available to professional photographers. I left with a lot of materials to comb through and a lot of new ideas. It is all very fun and exciting.
Let me know what types of things you might be interested in - it will help me shape posts on this subject.
a while ago and enjoyed flipping through it. There are a number of interesting recipes to try but it's the garlic confit that jumped out as the first to try. It's incredibly simple and keeps in the refrigerator for at least three weeks. It's a fun project and a nice gift idea with a crusty bread or a jar of interesting olives to add with it. I cheated and bought pre-peeled garlic (why not?). The cooking item is about an hour, all of it unattended, so you can just let it do its thing and then enjoy the fruits of (barely any) labor pretty soon thereafter. Enjoy (and just don't worry about the bread basket).
