I enjoy all kinds of photography. It’s a hobby that I’m passionate about and continues to challenge me in more ways than I ever imagined. I think my passion for photography stems from my father. He was an avid photographer during his younger years and was even a professional photographer for a short time after WWII.
Although my dad doesn’t understand the technical side of digital photography, he certainly understands the concepts and workings of a camera. Even at 91 years of age, he and I are able to talk about things like aperture, shutter speed and depth of field. Yes, I’m very fortunate that dad still has a brain as sharp as a tack. And sharp enough to criticize my photographs 😏
From time to time, I’ll print out some of my blog posts as well as individual photos, and send hard copies to my dad. He loves these snail mail packages. After he’s had a couple of days to review the photos, he and I will talk about them via a lengthy phone conversation. Although his vision isn’t as sharp as his brain, he’s made his opinions very clear …. he does not like my food photographs.
Well dad, neither do I 😆 Never in a million years did I think food photography would be so difficult and frustrate the heck out of me. Challenging is an understatement! Some people have a knack for cooking, food staging and making their images look appetizing and some folks don’t. We’ve all seen those less than stellar food photographs posted on social media 🤢
And then there are those who can compose in minutes and share a lovely shot … like my daughter, who manages to take awesome images with her phone and share on social media – Tea Party anyone!
Yeah, food photography is much more difficult for me than I ever imagined. And to think, I thought bird photography would be more challenging … not! With birding and landscape photography it’s all about being in the right place at the right time. Nature does the staging and lighting for you.
With food photography, I first have to make the food which in itself can be a challenging task in a RV. Then I have to find the location with the right lighting and stage the scene. Then it’s time to find the right angle. Geez, by this time, I’m ready to snarf down the food and screw the photographs. And when we go to a restaurant, I rarely think about taking a pic of my food. When I do? 🤮 Let’s just say, not worth sharing. Once again, I’m usually too eager to eat the food than I am on making a photograph of what was just served. I’ll leave restaurant photography to the millennial’s.
Oh well … I’ve never shied away from a challenge. So I’ll keep plugging away at the genre of still life – food photography … and Al will continue to suffer through the eating and drinking!
Wandering Wednesday Photo Theme – Food
For this weeks photo prompt … theme … inspiration, let’s share images of Food. Perhaps you have a favorite restaurant or recipe you’d like to share. I know I can always use a little food inspiration. So share and connect – leave a comment down below with a link to your blog or link back on your post. And if you have any secrets when it comes to taking great photographs of food … I am all ears!
Carrot Cake Recipe
If I’m going to call something “the best ever”, I think it only fair to share the recipe of this indulgent carrot cake that I make only once a year. Carrots may be healthy and low in calories, but cake isn’t 🤣 You’ve been warned … enjoy!
Indulgent Carrot Cake
For the cake2 cups granulated sugar
3/4 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
2 cups grated carrots
3 1/3 ounces unsweetened coconut (1 1/6 cup)
1 small can crushed pineapple (don’t drain)
1 cup chopped walnuts
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
In a large bowl, whisk together sugar, oil, eggs, and vanilla. With a rubber spatula mix in carrots, coconut, pineapple with juice, and walnuts. Add remaining ingredients, mixing with spatula until all ingredients are thoroughly combined. Pour into a greased 9×13 baking pan. Bake in a preheated oven at 350 degrees for 55 minutes.
Frosting –
1/2 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla
1 pound powdered sugar
With a hand mixer, beat together butter, cream cheese, and vanilla. Add half the sugar and continue creaming. Add a quarter of the remaining sugar and continue mixing. Once thoroughly combined, add remaining sugar a little at a time until desired consistency is achieved. Spread frosting on COOLED cake.
Recipe by Ingrid @LiveLaughRV.com
Wandering Wednesday – Ingrid’s Photo Inspirations
Each Wednesday I post a different photo prompt as a way for bloggers to share their love of photography and engage with other like minded bloggers. Perhaps this prompt will serve as a little inspiration for you to pick up the camera in search of a composition or a reason to go through your photo archives. Whether you shoot with your phone, a DSLR or something in-between, don’t be shy 🤗 share and connect! Post your photo anytime between now and next Wednesday when a new theme will be shared.
Upcoming prompts – Landscapes, Garden, Birds …. get out and shoot or peruse those archives!
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Items in my kitchen used to make the carrot cake (affiliate links)
Anyone who’s fortunate to have a daughter has most likely engaged in a tea party or two. I used to love sitting at my daughter’s Little Tykes table on a plastic molded chair made for a three-year old.
My daughter, Ashton, may be all grown up now, but that doesn’t mean we still don’t enjoy a tea party, but instead of pretending, we like the real deal. Oh my yes! Bring on 
the tea and crumpets.
and with our daughters in tow.
Live Laugh RV 