July 20, 2008
Meringues and Gorgie Porgie Story
It's been 5 days now we're having Gorgie Porgie, that's what we named him, under our care. He was very weak after being born and could not suckle very well. We brought him back to our home and fed him regularly. Unfortunately, he's getting weaker and weaker within hours. He flopped down and could not go back up anymore. Since that very day, we're still feeding him and giving him a hand to try to lift himself up. The second till the fourth day, he could barely move his head up. We almost believe that he's going to die the next morning. Surprisingly enough, he's still alive. And this morning, he could cry 'baa baa' when I called his name, he could blink and put his head up. He could even flap his own ears. I think that was a progress, although he's still quite weak, I am hoping he'll be coping better than before. When he can stand up by himself, that is miracle!
The other day, more twins were prematurely born. One is survived until today but the other one had to be brought home as well. She looked alright after several feeds. She could stand up and had a walk outside. She was able to follow me around and her voice was quite loud. Unfortunately, this morning the children found her laying down without breathing. Oh, I was so sad I had to call her name several times to hope she would return my call. My expectation was then too high. I just could not believe she had to die! Folks, this is the time of the year we're keeping or losing lambs. Even we have to accept the fact that we're losing one of our ewes which was bearing her lambs, died, could not deliver and she herself had to suffer from the labour and died with her lambs. I know, this is a sad story, but this happens at the farm. Just time of the year, time of the year.
Michelle of Greedy Gourmet is running the SnackShot #5 themed Meringues this month. I am sending these for the event. These are button meringues I named them as they are quite petite. I made them for my beloved as a treat. I made about 40 buttons of these mini meringues and he just finished them all within a day! He loved being a sweet tooth, I suppose.
About photography, many of you are questioning whether I am a student of photography and I must disappoint you with the answer: NO. I am a self-taught person, and I learn from good photos. I learn techniques from my camera manuals as well as lots of articles over the internet and I seek advice from professional photographers. I also make a lot of experiments on different things which are suitable for food photography. I would say that practice makes perfect, but in my case, practice makes good photos.
There are things that can be achieved without school or courses, like you're decorating your own cake without going to epicurean courses or alike. These things can be learned through trials and errors, therefore, you're getting to know more what's good to your vision and what's not. Sure, people have preferences but you have a firm imagination to deliver to your audience that this is my taste, this is my style, and stay with it. You can always adopt someone's style, but it won't be satisfying because you can feel that it is not you, it is not your style. In food photography, there is style, too.
Some people prefer to work with advanced techniques but lacking of suitable elements of food photography, like the choice of properties, suitable lighting, background, and so forth. People like me tend to stick with our own style: be natural and make the food looks appetizing. I think that's the purpose of a food photography and food styling. Good properties will support the whole package of food presentation look good. It does not always need to be stylish or expensive, you can find some things in your cupboard what you can match the food with.
With properties, I am mostly using crockery which I could find at home. I am lucky because my beloved used to be a potter and made lots of different pots, mugs, plates, bowls or anything that look natural which suit my taste. I use them and search even more in the old shed. Sometimes, I'd like to buy napkins for different colour setting or linen for the background. But if you're clever, you can use your bedding sheets as the background. You can also use scrap-booking papers which are colourful for the background. These are quite cheap and these can be easily found at your cupboard. On the photo of tapioca pudding above, I am using a pink bedding sheet as the background. Can you see that it is?
Have a look at the crockery above. They are the same and I've used them quite often because they are handy and they are there in my crockery cupboard. I like the dark navy colour of them which is quite suitable for coffee or as the side element of food photography. The dark colour of the set can make good background for pale or brighter colour of the food as the main focus. So, make the most of your crockery and capture great photos out of it.