Designing in Life

Photography

I am not a professional photographer, but have been working with one for the past 10 years.  I think I've learned a thing or two from him.  You know, like not shooting photos of people with trees or lamps or other things growing out of their heads!

My job requires me to go on photo shoots to either shoot single ties or interesting shots with people, places or things for the catalog.  I also shoot my own background photos that I use in the catalog to give it some interest. And as I move towards doing more for the Beau Ties website, I am shooting more background shots myself. 

One of the things I create each time a catalog comes out, is a series of "slide show" images that rotate across the top of the site.  Below is an example.  (Visit here to see more examples.)

I shot the electric guitar at home on the floor.  I used natural light by a window.  I knew I would be using low opacity, so the shot did not need to be perfect, but I did not expect to see this when I opened the photo to use it.

Yup, that's my hair.  Originally, I used the photo as a background for a full page, so I had no choice but to open it in PhotoShop and painstakingly remove my hair.

So here is my advice to all those who are trying their hands at getting good shots.  Look at the subject carefully if it is a portrait. Use the background as an interest, but remember what it is your photographing.   Action shots?  Well you can't always get exactly what you want, so you just have to shoot, shoot, shoot as the subject is moving to make sure you get the shot you want.  And practice, practice, practice...which obviously I need to do.

Vermont Fall in Full Swing

Frost has not placed it's chilly white feet upon our house yet, so there are still some stray vegetables in the garden, along with many flowers still in bloom.  Of course, that means the grass is growing, which also means there is still lawn mowing to do.

It has been overcast lately, but we were treated to some sunshine the other morning.  Although the colors of fall this year are not as brilliant as in years past, we are still being treated to some nice hues.

I know cooler temperatures will come, but for now I'm enjoying the extended warm weather.

What's for Dinner?

I haven't made eggrolls in a while, and decided it was time.  One of the things I like about making them is that there are always enough left over to pop in the freezer.  There is nothing better than coming home after a long day at work and realizing that dinner is just a short time away.

Chop and sautee 8 shrimp and set them aside.

Chop and sautee 2 cloves of garlic and a knob of ginger adding, red cabbage, carrots, scallions, red peppers, edamame and cilantro.

Mix soy sauce, Chinese chile paste, rice vinegar, a little agave and some arrowroot (or cornstarch) to thicken it.  Put it in the mix and finished cooking by adding the shrimp.

Brush water on the edges of the eggroll wrappers, which will help seal them when you roll them.

Add a heaping tablespoon of the mix to cover the center of the wrapper.  Fold the left and right corners into the center, then take the bottom corner and fold in 3/4 of the way to the top.  Roll the wrapper all the way to the top corner.  Brush a little water on the folded edges to help seal them.  Let the eggrolls sit for about 20 minutes to let them dry and seal.

In a frying pan add about a tablespoon or two of olive oil, speading it as it heats up so that it covers the bottom of the pan.  On medium high heat, add the eggrolls and cook them until brown, turning them from side to side so they don't burn.

When they're cool, they can be frozen.  Before they're cool, though, you should definitely eat a few!

Next time I make them, I'll try to remember to measure ingredients. There are some things that I make that I don't measure, but go by taste.  So, my advice to you?  Go ahead – be adventurous – make eggrolls!!