Conceptual and Fine Art Photographer | Kay Pickens — Conceptual and Fine Art Photography

Applying Textures to Food Photography

by Kay on September 24, 2012

This month our food photography challenge in the fabulous group of food photographers in The Inspired Plate group was to add a texture to your food photography photo. Okay, I do this sometimes. Usually to photos shot outdoors though, not sure why those photos call me to add a texture more than photos shot inside.

I usually like a very subtle use of texture. On this Yuengling Beer photo at the beach, I wanted the background to fade away a bit and the overall tone be a bit warmer. A light use of texture (Pashmina from Florabella) helped with the mood. The original is on the left, the textured photo on the right.

Different textures can provide different moods for the photo. The next photo has Chartreuse from Florabella applied using the soft light blending method.

green peppers with florabella chartruese

Depending on the blending method, you can change the mood with the same texture. This next photo has the same texture applied using the linear burn blending method.

green peppers with texture applied with linear burn

Here is the same photo with some flare and bokeh overlays from Patty Brown’s Kaleidoscope collection.

The next photo I ran through my Topaz Adjust filter with the HDR settings on a duplicate layer. Then I lowered the opacity on the Topaz Adjust layer.

I had fun playing with adding textures to these photos. I enjoyed adding different textures in different blending modes until I found the mood I was hoping for with the photos.

Hop over to Tiffany Dahle from Peanut Blossom and see what she captured for this month’s challenge.

Tagged as: inspired plate, textures

Fine Art Friday-Take Flight

by Kay on August 31, 2012

So many talented people are afraid to take that first leap of faith, take flight, and soar up to their dreams.

Take a look at what some of the other talented photographers in our group have captured for their Fine Art Photography this month. Visit Los Angeles Photographer Amy Shertzer and continue around our blog circle.

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Summer Dessert-Cinnamon Peach Frozen Yogurt

by Kay on August 27, 2012

So this month for The Inspired Plate’s food photography challenge we had summer dessert. Well, I’m always up for a dessert! No problem.

We luckily still have some peaches available here, though the locally grown Eckerts peaches are just about finished.

So I decided to experiment and make cinnamon peach frozen yogurt. I’d never made frozen yogurt before, that never has stopped me!

This is the brand of greek yogurt I bought, but I’ve also read you can strain regular yogurt if you don’t have any greek yogurt. But , I was impatient and didn’t want to wait to strain the regular yogurt. I get that way when I’m on a mission to make something! Oh, and that cute little green leaf? It’s a wonderful minty variegated basil from our garden. Yum. Which has nothing to do with this recipe, but it’s a cute garnish , right?

I think the frozen yogurt turned out pretty good, if I do say so myself. Then I tweaked it so it was even better. Yes, that’s how I do it when I’m experimenting. So I give you: Cinnamon Peach Frozen Yogurt

I didn’t use an ice cream or frozen yogurt maker…I just froze the mixture. It was a little soft in these photos, but I froze it again later and it turned out better. I also liked it creamy cold right after I mixed it up. Kind of a fro-yo.

I love the evening light coming across these photos. Just seemed right and appropriate for this dessert.

Frozen Cinnamon Peach Yogurt Recipe

1 cup diced up peaches. I left the skin on. (freeze the chopped peaches for an hour or so before you start making the rest of the yogurt)
1 cup greek yogurt
1/2 teaspoon vanilla extract (or a bit more, I love the vanilla flavor)
1 teaspoon sweetener (sugar, honey, or artificial to equal a teaspoon–you choose. I used honey) my peaches were sweet, you might want more sweetener than this.
1/4 to 1/2 teaspoon cinnamon depending on how cinnamon-y you want it. I leaned towards the 1/2 teaspoon
dash of sea salt

Put the chopped peaches (that you froze) in a food processor and pulse them a few times until they are chunky, but not a soupy mess. Add the other ingredients and process until smooth, but once again, not a soupy mess. It should still be a bit thick. Pour into container and freeze for an hour or so. When I froze it this long, it was still soft serve.

We later ate the left over frozen yogurt and I just let it sit out about 20 minutes and served it up. Or you could zap it a bit to soften if it freezes too hard.

Right after I made this, I went out and bought the KitchenAid Ice Cream Maker Attachment
my kitchenaid mixer. I see a lot of frozen yogurt in our future…

and now that I think about that cute minty basil…I might see some kind of frozen yogurt that has basil in it…a person can never have too much basil…

Have fun traveling around our Inspired Plate food photography challenge blog hop. Enjoy Kim Kelly | San Food & Travel Writer and Photographer‘s post and see what all the members in our group chose for this month’s challenge.

Tagged as: cinnamon peach frozen yogurt, recipes

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