One of my goals for 2013 was to improve the pictures on my blog. I am in the process of looking into buying a better camera, although, to be truthful, it’s a little overwhelming. There are so many options and just so much information out there!
In the mean time, I have taken some cues from some of the different food blogs I follow and have taken some other steps to make my pictures look better. If there is one thing that I have read and been told over and over again, it’s that light makes a huge difference. There’s no question, natural, soft, daylight is the absolute best for food photography. Where I struggle, is that Edmonton doesn’t have a heck of a lot of daylight in the winter. So, unless I am doing my cooking during the day on the weekend, I don’t have that natural sunlight to light up my pictures. At least Edmonton’s long summer days should make up for those short, winter ones!
I also recently purchased a Carrara marble tile to use in some of my pictures, as was suggested on How Sweet It Is. That’s right, the same marble that was used to create Michelangelo’s David is featured on Life is Better Red. Ha! I am still getting used to it, but I think it works nicely as a neutral background for displaying the food.
Without further ado (and before April is over) April’s Champagne Cocktail:
Gin & Honey
From Rachael Magazine, Jan-Feb 2013
– 3 oz grapefruit juice
– 2 oz gin
– 1/2 oz. honey
– pink champagne or sparkling rose
1. In a cocktail shaker (or mason jar) filled with ice, add grapefruit juice, gin and honey.
2. Shake well and strain into 4 champagne flutes.
3. Top slowly with pink champagne or sparkling rose.
We all agreed that this was probably our favourite cocktail so far. The gin and grapefruit really gave the cocktail an awesome flavour. The only issue I ran into was that the honey seemed to clump up in the mason jar due to all of the ice. It was just too cold to mix in properly! The cocktail was still great, but I think if I were to make it again I would either use simple syrup instead of honey or maybe mix the honey with the gin and grapefruit juice before adding the ice, although I don’t know if that would make any difference.