food photography – Ritva Sillanmäki Photography

Garlic

Practicing my food photography.

Garlic was my choice this time. I add garlic to so many foods, and lots of it. Even now my hands smell of garlic as I just put a pan on stove to simmer, making pasta sauce.

Onions I’ve done several times so, this is a slight change.

“Let food be thy medicine, and medicine be thy food.”

Those are famous words from the ancient Greek physician Hippocrates, often called the father of Western medicine.

He prescribed garlic to treat a variety of medical conditions — and modern science has confirmed many of these beneficial health effects.

Fast facts on garlic

In many countries, garlic has been used medicinally for centuries.

Garlic may have a range of health benefits, both raw and cooked.

It may have significant antibiotic properties.

Lens Artists Challenge #226 – Textures

lens-artists, Nature, Photography, Still life

This is my third week in participating in this challenge. I have to say, there has been beautiful posts about the chosen topics tthese past weeks, I have found new blogs to follow and it has given me inspiration and intoduced me to new places and ways to look at photos. But to the topic at hand…

Jude from Cornwall in Colours hosts this weeks LAPC #226 – Textures.

She wrote; Texture is one method of bringing life to your photos. While the structure of an object is its form, the material from which it is made constitutes its texture. You are aiming at translating texture visually, bringing life and energy to a photo through shape, tone and colour.

I have done macro photography for some time and capturing texture is one of the aspects of it. Hope you enjoy my findings in the world of textures, I am also going to post my findings from nature and the nature’s produces, fruits and vegetables plus some spices,

Texture adds variety and visual stimulus to the surface of a photograph. There is a better chance of getting an exciting photograph from a laboured study with texture than from a smooth clarity without it.

Posted for Jude’s Lens-Artists Challenge

52 Frames: Week 40: Rule Of Odds!

52 Frames

Rule Of Odds. Simply put, there’s a school of thought that multiple subjects in a shot are more pleasing if there are an odd number of them, as opposed to even. Think 3, 5, 7, etc.. The number “one” is technically odd, but I don’t think that’s what this “rule” is referring to.

Often an odd number of subjects creates symmetry in your shot – use an odd number of things for the viewer to focus on without making it too cluttered. If you have people subjects, go for 3 or 5; maybe food photography is your thing and you want us to check out some tacos you’ve just made. Or if you’re out and about – maybe you spot 3 birds sitting on a wire. Oh look, it’s five canoes moored together at the lake – all it takes is for you be to a touch more aware of what you see and try and train your mind to compose in odds.

Remember not to over-crowd the image with too many elements. The average human brain has a better chance of feeling attracted to arrangements of 3 or 5 elements, but as you increase that number, this rule will be less relevant.

TIPS:

Movement: Add dynamism and a feeling of movement by composing shots with good space on the correct side, usually more space in the direction of the movement.
Cropping: Consider using cropping in your editing software to improve the composition. When done correctly, it can improve things immensely.
Positioning: Try to align vertical elements such as buildings, people walking on the street or a solitary tree along a gridline to generate more visual interest.
Less Is More: 3 to 5 objects of interest in a scene usually work best. Avoid making your image cluttered.
DoF: Use an appropriate Depth Of Field to ensure good sharpness across all your subjects.

Easter Sunday

Captures from Finland, Photography, Still life

Let the photos show our Easter 🐣 activities. It was sunny but rather cool, but we had coffee

at Löyly outdoor deck enjoying the ✨ sea.

We enjoyed Late lunch at Sea Horse , a restaurant serving traditional food since 1932

52 Frames, Week 5: Depth Of Field -3

Landscapes, Nature

Today we went out and took a quick walk at the mall as I needed some Yupo paper and we stopped to have a some milkshake at Kittys and I thought this might be a opportunity for a Depth Of Field shot – a super important concept in photography that often separates those photos that look “amateur” from those that look “professional” or as I like to call it, “profesh”.

Retro décor and pastel colors, this might work. Four slightly different versions.

Sweets for my honey

Photography, Still life

Oh, the utter lack of willpower to resist the temptation. I felt like a kid in a candy store.

Overload of garlic

Photography, Still life

In my FB photography group the topic was garlic, but I added some onions as well. Boy, did I take too many shots of garlic, then I played with them in Lightroom. So, sorry I am going to overload you with photos of garlic.

I took them, might as well share them. Enjoy them, or not. Totally your choice, but if you have a favorite let me know. I will number them 🙂 I might take this as a learning opportunity as well 🙂

“You can never have enough garlic. With enough garlic, you can eat The New York Times.” ~ Morley Safer

“Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime…Please, treat your garlic with respect…Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don’t deserve to eat garlic.” ~ Anthony Bourdain

Did you make it this far, just curious 😀 ?

Delicious

Photography, Still life

Yesterday I enjoyed a delicious meal and as I took photos of them because they were so beautifully prepared and presented. Yammy… nettle soup with poached egg, perched pike with potatoes and finally a brûlée with rhubarb and raspberry sorbet.

Peaches

Still life

This month’s theme is peach, in my FB photography group. I struggled with it for a while since peaches where not available in the stores until recently – it was not their season 🙂 Well, anyways I found some peaches in the end and took photos of them. Feel free to comment, I am still on a constant learning curve.

I tried to create different moods, time periods (nostalgic) and obviously variations in compositions. I was not all that creative this time in that sense, but you cannot always succeed 🙂

Taking it easy

Flowers, Still life

I have tried my best to stay away from the computer these past days. I think I have done pretty well, but just to keep the momentum going here I am again.

I did not take any photos of the food I made. But this is a chicken dish from a previous meal 🙂

Easter came and went, mainly at home. We saw our sons and grandkids. I tried couple new recipes. I am getting rather good at picking them and always slightly altering them. As all the restaurants are only doing take-away food, me trying new things gives our menus some variation. Teriyaki salmon and chicken lasagne tasted so good. I am rather proud of myself as I am not into cooking all that much – I mainly make good tasty homemade food, I have not been a recipe reader, I’ve stuck what I know. That is not to say my food isn’t tasty. It is 😀 LOL. Desperate times has made me an explorer. Making it easy for myself I am posting an old photo of a chicken meal we had.

I also have been working on an art project. I have been asked to do a Triptych to be placed in a master bedroom – not a church as first comes to mind when you hear that term. A trio of contemporary art, that I do. So all three pieces are different but go well together. It is always harder to do something specific to someone’s taste and colors. Even if the origin is one of my original art.

Lemon Slice #3

Photography, Still life

I promise this is my last post on lemons for now, other fruits need to be noticed too for they bright and uplifting colors. As you can see I can go slightly overboard when I try to capture just the right shot. Serious business these challenges 😀 LOL ( not! )

Lemon, yellow…I bought lemon, lime, sparkling water and set up my project.I took so, so many shots, way too many. Once again I faced a dilemma what to post. So I took macro or close ups mainly of slices of lemon , but you can see lime there too. This first one is my favorite.

Lemon Slice

Photography, Still life

If nothing else these are a splash of spring, summer in these photos; Nothing says ‘sunshine’ in the kitchen or on a menu like lemon. One of the quotes i saw about lemon was this, I did not aim for that: One of the negative side, some artists use the image of a cut lemon to insinuate that something is sour, faulty or otherwise amiss.

One of those days

Still life

yep, it’s one of those days when you just want to do nothing, nothing interests you, you, life everything is boring.

I am contemplating what to do for lunch, nothing grabs me. Yesterday was the same , so we ordered pizza. Today I have to fix something…oh, no! I don’t want to. I assume we all have these days. Here are the some of the ingredients for tuna salad (red pepper, celery, eggs). Add tuna, dill and mayonnaise and you are ready and well the pasta should be included too :-).

Countdown to 2021-23

Photography, Still life

Tomorrow is Christmas eve. Yesterday we baked s Scandinavian ginger nuts, piparkakut in Finnish, they are tasty as they are but, apparently go very well with cheeses that we have for Christmas. We also wrapped some gifts with Christmas songs playing in the background.

I slept so well last night, after two really bad ones, so I am happy. Feel like a sane person, with clear thoughts. Two previous day were as I was in a blur… Well anyway, this morning I woke up to happy sound of our grandkids in out backyard making a snowman. They came to ask behind the window of my husbands work from home office for a carrot for it, which we did not have. As you can guess, we got a little bit of snow last night. I don’t know if it will last until tomorrow, so we could say we had a white Christmas, but the boys were so happy that they had something to do outside

I will be posting new and old photos somehow related to winter, Christmas and eventually anticipation of new year. My aim is to take one new photo a day, but not going to stress over it, if I don’t come up with anything.

Would you like to join us? Join in with this title and link it to my page.

Countdown to 2021-22

Photography, Still life

Two days until Christmas eve. Yesterday we decorated the tree. Traditionally using the same decorations we have had for years, some that I have inherited from my childhood home.

The lunch was delicious. Always a pleasure to have food prepared by someone else.

Fried salmon and
horseradish yogurt sauce

Mudcake with granberries and icecream

Cappuccino

Would you like to join us? Join in with this title and link it to my page.

Countdown to 2021-17

Photography, Still life

Today: Sunrise at 9:23- Sunset 15:14- Length of day 5:51 hours – time of dusk 0:58 minutes . A minute less of daylight than yesterday. Only 5 more days until winter solstice.

Old Friends they shine like diamonds
Old Friends you can always call
Old Friends Lord you can’t buy ’em
You know it’s Old Friends after all

We met over dinner with old friends, we usually have had a tradition, that my girl friend for 40 years has hosted a pre Christmas party to a certain group of friends – four couples in December at her house. This year that tradition has broken due to this odd year. This year is we decided to have celebrate friendship and Christmas with a dinner with them in a nice restaurant just the four of us. No hugging, greeting smiles from distance and sitting across the dinner table. All good and safe. Delicious meal. For a starter I had flambeed snails (anise liqueur), Duck leg Confit for entree and for dessert Chocolate cake and beetroot sorbet.

Would you like to join us? Join in with this title and link it to my page.

Countdown to 2021-15

Photography, Still life

Today: Sunrise at 9:21- Sunset 15:14- Length of day 5:53 hours – time of dusk 0:58 minutes . A minute less of daylight than yesterday. Only 6 more days until winter solstice.

Times are odd, I’ve started to read and even execute recipes I find. Most of the time I read them and slightly change them. Like with this fish recipe I found for pike-perch, it was meant to be done in the oven.

I sliced an onion, three garlic cloves, and thump sized ginger that I had grated, I first fried them in an oil and butter mix, then I placed the salted pike-perch fillets on it to fry. for a side I used the potatoes left over from the previous day and fried them also with onions. Our Sunday meal was ready. It was so tasty 🙂

it didn’t look all that great, but the taste was delicious.

I also decorated this glass vase for our kitchen table with Christmas balls.

Would you like to join us? Join in with this title and link it to my page.

tomato is a fruit

Still life

Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad.
Miles Kington

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.