To the complaint, ‘There are no people in these photographs,’ I respond, There are always two people, the photographer and the viewer.
– Ansel Adams
This is my first recipe post using my new camera, yay! I’m still trying to get used to it, and also understand how far or close I can sneak around the food for it to focus. What I quickly discovered is that when the camera doesn’t focus, it won’t click. For this I was shooting on the A settings at f/5.6 and 45mm. I’ll be experimenting tons more.
I recently had a small chat with my blogging friend Miwa Theresa in her post Capturing the Moment vs. Living the Moment. I had been thinking about this topic and wanted to write about it too.
Many people consider that those of us who like being behind a camera are wasting precious moments of our lives because we aren’t living the moment. Of course I respect their opinions.
During the last year I’ve discovered that I adore being behind the camera. Just as Miwa Theresa mentions, I too photograph objects a lot and try to get people into the angle where the light most flatters them. People don’t understand why I photograph objects, or plants and insects for instance.
The truth is I have fun capturing the texture and playing with the light. I think I realise details that I probably wouldn’t realise should I not be photographing them. For me that is not wasting my moments. It is living them in a way that is pleasurable for myself. It is like an artist who likes to spend his time painting. It is just like myself when I spend hours, days, weeks, months trying to perfect a piece on the piano. I don’t consider it a waste of time. For me it’s reaching beauty. In photography, I also want to capture beauty.
Ok, please excuse the non-beauty in the next photos. I don’t think they are great, I was just practicing!
Goat Cheese, Fig, Serrano Ham and Thyme Galette
I shamefully admit that I still haven’t mastered the art of effortlessly whipping up a quick pastry crust in no time, so I used a store bought one. Also, I’ll just point out that Serrano ham is very salty, so I didn’t add any salt.
125g goats cheese, 3 figs, 80g Serrano ham, fresh thyme, black pepper, 1 pastry sheet.
Preheat the oven to 210ºC.
Cut the goats cheese, figs and Serrano ham into pieces. Arrange them on the pastry. Sprinkle the thyme over the top along with some freshly ground black pepper. Fold the edges of the pastry inwards to form the shape of the galette. Cook in the oven for 25 minutes.
Thank you for reading!