Tuesday Photo Tip - Why Do All Your Photos Need to Be Sharp?

I admit it, I have it. The Sharpness Disease. If a photo's not tack sharp (where I want it to be), I usually delete it.

But sometimes. SOMEtimes. Sharpness isn't necessary. In fact, it can get in the way. Sharpness says: look here! Pay attention to me! Sharpness says: this photo is about ME. And this is great, when you do have a specific subject for a photo. People, animals, we expect them to be sharp. Or at least we expect the eyes to be sharp.

What if you want just a feeling? An indication? Not a 'look here' but more of a 'feel this.' Then I think sharpness can get in the way a bit. Be a false friend. And blur can help you show and tell what you mean more effectively.

In this case I set my shutter speed to 1/10 of a second, and I took several photos in succession, moving the camera slowly up and down. My goal was a photo where the grass was still identifiable, but where none of the individual details were present (and distracting). I wanted a photo with the feeling of grass. Grass in general, not just this grass.

So, what do you think? Do you have the Sharpness Disease too? Or do you appreciate a bit of blur?

Salted Caramel Sauce - It will rock your world, I promise.

So I don't know if I've mentioned it before, but I'm not really an ice cream kind of girl. If we're having birthday cake or apple pie, I won't take mine a la mode, thank you very much. I'd really prefer a cookie or a piece of cake, or even a piece of fruit.

But there is one ice cream that I will go out of my way for: Bi Rite Creamery's Salted Caramel. Honestly, it's to die for. Over and over. It's smooth, it's sweet, it tastes a little burnt (you know, like good caramel does) and it has just the right amount of salt. Mmmmmm.

So when I saw this recipe for Salted Caramel Sauce, I knew I had to try it out. I mean, there are only 4 ingredients - how hard could it be?

Basically, all you need is this:
a medium sized saucepan (make sure the sides are fairly high)
1 cup of white refined sugar
6 tablespoons of butter (ack! your arteries!)
1/2 cup cream
salt to taste (sea salt, or fleur du sel, if you're trying to be fancy)

That's it!

Personally, I prefer to make my caramel sauce the slow and steady way, so I put the sugar in the pan, set it on low heat, and wait. However, this can take a long time (20-30 minutes before it even starts to melt) so decide how comfortable you are with this method. I find it cooks the sugar more evenly to begin with, and I don't worry about it burning as much.

Another important piece of advice: don't stir! You can push the edges in once they start to melt, and you can give a few swipes to holdout areas once most of it starts to become liquidy, but mostly, stay out of it. Let the sugar and the heat work their magic.

Once your sugar is completely liquid and starts to turn the color of a copper penny, turn the heat off. Add the butter first (make sure it's room temperature, likewise with the cream). The sugar will froth up, that's ok, it's supposed to happen. Stir the butter in the best you can, or whisk it in. Then add the cream and stir it in. Then add the salt and . . . stir it in. Not exciting, but I promise it will be delicious. Next time I think I'd also add a bit of vanilla or maybe another flavoring to the caramel, but really, this is perfect as it is.

Store it in your refrigerator for about 2 weeks, or in your freezer for longer. To enjoy it after you've made it, heat it in the microwave for 30 seconds or so until it becomes runny again.

It's delicious on apples, waffles, crepes, pancakes, and so on and so forth. (Even ice cream I would imagine.) It's even pretty good just licked off the spoon. But don't take my word for it - go try some yourself!

Inspiration: The Purple Foodie.
Caramel Education: David Lebovitz.

Happy caramel making!

A Walk in the Park

I took a walk in the park on Sunday afternoon just as the light was fading. Though I live very close, I often don't take the opportunity to take a walk and just look. Closely. Carefully.

I took the time to really pay attention to everything around me. It's winter, the light was a bit flat. It was cold and windy. The light was fading. Another day I might have just put the camera away and focused on the walk or I might have called it quits and gone home.

But there was still some beauty to be found. I'm glad I gave it the chance.

Martin and Bethany - San Francisco Engagement Photographer

It was Martin and Bethany who reminded me of a very important truth - you can't photograph everyone the same way.

Now generally before any shoot, I think about backgrounds and poses, and I try to visualize the shoot. It calms me down and it makes me feel more prepared. Then when I start the session, I often use the poses and the locations that I've already visualized. And of course I do some things on the spur of the moment too, based on light, and backgrounds, and the personality of the people in front of my lens. Spontaneity is key, that's a given.

So I started off posing Martin and Bethany, and it just wasn't feeling right. That's when I realized that I was doing the wrong thing for them; I needed to give them more freedom to be who they really are: quirky, awesome, and full of fun ideas.

Once I remembered that, it all was awesome. I think you'll agree.

Bethany almost ate Martin's finger.

We found this sign that said Park Ranger - isn't it supercool?

And these steps that completely matched Bethany's outfit!

And of course, we finished the day with some color-coordinated bikes. Cause we're snazzy like that.

Thanks so much you two! It was amazing.

Red and Blue - And Gray

I just spent an entire weekend watching Zach and Jody Gray on CreativeLIVE and getting my mind blown. Over and over. I feel like all of my gray matter is dripping out my ears and puddling on the floor. But in a good way. Sometimes, I'll admit, I don't really feel like I'm cut out to run a business - focusing on money is really hard for me to do. But a business is not a business without money, and if I don't get paid, I can't afford to do this thing.

It all just keeps affirming that photography is what I was meant to do. Well, no, not it. Me. I keep affirming. I really can't affirm anything else. And maybe I'm not as good at selling as I could be (yes) but photography is in my blood. And I'll make it work. I'll make it awesome. I won't stop trying.

I hope you'll stick around and maybe we can keep making beautiful pictures together.

Caturday

Happy Caturday!