I am by no means an expert on anything you see here, I might appear that way thanks to a carefully crafted campaign of pretty images and flowery words. I don’t cook without making a mess of some kind. When I bake, flour and sugar get everywhere. I drop things (like full casserole dishes). Sauces splatter all over the stovetop, and all over me. Dishes get BURNT beyond recognition and edibility – we’re talking “air out the house for a week” kind of burnt.
I am a klutz in real life – and that translates into the kitchen. I’ve stabbed and wickedly cut myself more times that I can count because I don’t always follow proper knife-usage rules (follow the rules, campers … save yourself the stitches and the strangely intense stinging pain that comes along with knife wounds. And, for the love of God, don’t call home a few days after stabbing yourself in the hand with a French Chef’s knife and proceed to tell your mother you didn’t go to the ER even though your hand bled like a stuck pig; it won’t go over well.). I touch hot things when I shouldn’t and then cry like a toddler meeting Mickey Mouse for the first time; it’s not pretty.
But I do have answers. Some general. Some specific. I also offer a full line of tips and tricks, if you’re interested.
A: I shoot in natural light, and only natural light. This means that, 99% of the time, my “table” is actually on the floor in my living room in front of my sliding glass door. Take all the table linens and things with you and no one’s the wiser until you announce it in the Q & A section of your blog. Also – I am a tripod user (as of 2014) and I can say I wish I’d started sooner; the stability it offers – swoon.
A: As of May 2015 I shoot with an Olympus OM-D E-M10 Mirrorless Micro Four Thirds Digital Camera with 14-42mm Lens. My old camera was a Nikon Coolpix L110. There was an unfortunate tripod accident. It zigged. I zagged. Something crunched. We don’t speak of it. Ever.
A: I like to play with color, helpful since my dishes (which apparently look like Spree candy) are bold and brightly colored. I memorized the color wheel as a child; a skill my mother promised me would be as important as knowing the alphabet. Can’t say I disagree (don’t tell her that). It makes pairing opposites easy and gives me bold and colorful photos that I crave.
Trick: Not mine (wish I could claim the genius behind it) – but check out this handy whipped cream dollop support system for food photographs. Thanks, adamfoodstyle!
A: If you’re only going to buy one kitchen gadget, let it be a food processor. Shakespeare said it best, “Though she be but little, she is fierce!” Food processors are workhorses; they deserve our respect and our gratitude.
A: Chocolate Hobnobs are in fact the best tea biscuit in the world. If you don’t agree, I’m not sure we can be friends … or share the same breathing space.
A: People assume that time is a strict progression of cause to effect, but actually – from a non-linear, non-subjective viewpoint – it’s more like a big ball of wibbly wobbly … timey wimey … stuff.
A: I don’t make any money from, nor do I endorse any product or company mentioned here.
Tip: Follow Duchess Goldblatt on Twitter. You’re welcome.
A: I made the jump from Blogger to Wordress.org in 2015. Why? One word: functionality.
A: It’s always appropriate to send a thank you note. Always.