Radishes

So we went to feed the police horses. They have a barn and all you have to do is sign in that you were there. Hazel loves it. She is crazy about them, although she calls them neighs.  Anyway there is a mexican grocery store right next to where I get back onto 59. I went in looking for something I could take pictures of and experiment with the exposure on the camera so I can keep learning how everything works on in and get a feel for it. I found these radishes and they were just so bright red and unblemished. I took about 40 pictures these 3 were tops. Which one appeals to the most eyes? Which is the most interesting? I'm still undecided.
I am also not a huge radish fan any interesting Ideas for eating them?

Grissini

So I teach a bunch of teenage girls at church and by the time I teach them it is the third hour and they are hungry. I keep the good will by bringing nibbles. Today I brought some grissini. They are thin super crispy Italian bread sticks.
I never want to miss an opportunity to practice my photography so I whipped out my camera. I am always scouring my apartment for props and on top of our kitchen cabinet was a set of salt and pepper shakers as well as two jars with spouts all on a white tray. I decided to add it to my props since it was not really practical and having been married 8 years we have never used it. Sorry wedding gift bomb. I will give you new life.
It was also a pretty rainy day, not a lot of light but it did have a nice soft feeling.

 I have a favorite. (the top one)
Here is the recipe

Grissini
3/4 c warm water
1 T Extra virgin olive oil
2 c (10oz) flour
1 tsp instant yeast
3/4 tsp salt
vegetable oil spray
kosher salt
coarsely ground black pepper

1. Combine the water and the oil. Set aside. Process the flour, yeast and salt in a food processor. With the processor running slowly, add the water slowly until a dough ball forms. You may not use all the water. Just add enough to get the dough together. Continue to process until smooth and elastic. Place in a greased bowl and let rise until doubled 1 1/2-2 hours.
2. Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
3. Deflate the dough and divide in half. Roll each half in to a 12x8 inch rectangle. Using a pizza cutter, cut the dough into 15 pieces. Fold each piece in half lengthwise and gently roll into a 4 inch log. Let rest 5 minutes covered in plastic wrap while you do the same to the other half of the dough.
4. On a damp counter, roll each log into a 20 inch long rope. transfer to the baking sheet. Lightly spray with the oil and sprinkle with kosher salt and pepper. Bake until golden brown 25-30 minutes, rotating the pans halfway.
*recipe based on americas test kitchen

When life gives you lemons...take a pic

I have been cooking and am getting into the world of food photography as a natural offshoot of that. My first pictures were not all that great. Indoor lighting is not kind to photography. I got a book, read things on pintrest and experimented. I had a fancy point and shoot that you could somewhat control the aperture but just recently my dad got a really fancy new dSLR and he decided to give me his older but still great dSLR.
Now I can really get creative. I have decided to use this blog to post mt photos as well as the recipes to go with them. Tracking both the food and the photos.
These lemons were just something that I could take a picture of. I wanted to try out the camera but not take the time to cook something. Which composition do you like the best?