How To Tuesday: Double Word Score.
Other couples exchange cards. Other couples give flowers. Other couples share chocolates.
We're not other couples.
Being avid readers and generally big fans of the English language, my sweetie, Lee and I like to play Words With Friends. We're pretty evenly matched and the games get rather interesting.
So, being the clever girlfriend that I am, I decided that I was going to give Lee a unique gift this Valentine's Day. A quirky little love token that showcased our weakness for words, the most important words. I saw the idea on Pinterest a while ago and I knew it was perfect.
After a few fruitless weekends spent scouring the city for spare scrabble tiles I was beginning to get discouraged. I discovered that Lee was having a hard time finding a key piece to my present as well. Guess what it was? Scrabble tiles!
For fear that we were giving each other the exact same present we were forced to ruin the surprise and have out with it. Though our ideas were similar they were also different, much like we are. Instead of being disappointed that we had to reveal our romantic plans, we decided that it would be even more romantic if we made them together.
While other couples were enjoying candlelit dinners and Barry White we spent our Valentine's Day crafting at the kitchen table. In my opinion it was far more romantic than a bouquet of roses or heart shaped boxes.
Happy Valentine's Day Lee! You never stop surprising me.
How To Tuesday: Run Of The Mill.
There are way too many different kinds of flour out there. All purpose flour, whole wheat flour, almond flour, bread flour, rice flour, self-rising flour, semolina flour, buckwheat flour, and, of course, cake flour.
Cake flour is just a bleached soft wheat flour with a high starch content and low protein. It is best suited for delicate baked goods like cakes and pastries because it creates a light fluffy texture and tender crumb.
When you're down to the crunch on your daughter's birthday cake, don't panic when you read cake flour in the ingredients. Before you rush out to the store for yet another bag of flour to cram in your pantry, here's a quick and easy substitute.
How To Tuesday: Epiphanies And Polka Dots.
Have you missed me? I've sure missed you! I hope that you all enjoyed your holidays. I am happy to report that I have thoroughly enjoyed mine. It was filled with turkey, hugs, warm pie, smiles, presents, twinkle lights, shopping bags and even a few epiphanies.
Remember when I said that I don't know what I want to be when I grow up? Well now I do! I realized that I've always known, but I tried to convince myself otherwise. I thought about it in depth these last couple of months and I have decided that, without a shadow of a doubt, I want to be a writer.
This scary sort of clarity washed over me the instant I made up my mind. There's nothing more frightening than knowing exactly what you want in life and not being able to achieve it. This fear was accompanied by another feeling. Determination. The only way to be certain of failure is to avoid trying altogether. I'm going to try. When it comes to dreams you have to try your best.
I used to lock myself in my bedroom when I was an angst-filled teenager and scribble in stacks of spiral ringed notebooks. I pulled story after story, character after character out of my imagination and brought them to life on the page. I was certain then that I wanted to be a writer, but somewhere along the road I'd forgotten.
Where does Hot Polka Dot fit into all that? Well you see, there's more to me than just flowery words, metaphors and similes. There's also a lot of demerara sugar, sewing needles, light metres, paint brushes, and needle-nose pliers rattling around in my brain. I've realized that Hot Polka Dot is about exploring all the facets to myself. It's about self-expression and self-growth.
Just the fact that you all find it enjoyable and come back for more is so very flattering. I am so thankful for all your support and all the wonderful friends I've made here.
On that note I have a super cute post over on my new favourite blog, Fiesta Résistance. I show you how easy it is to make your own napkins with mitered corners like that adorable pink one up there. Perfect for adding some texture to your food photography, jazzing up your dinner table or giving as a thoughtful and creative housewarming gift. Check it out!
How To… Er… Wednesday: Easy As Pie.
I have been told that Pumpkin Pie baked with real pumpkin puree is far superior to the canned pumpkin puree. Since I'm pretty new to the whole Pumpkin Pie experience I thought I'd test that theory. Making pumpkin puree was pretty easy so I thought it was worth sharing with everyone.
First you have to get yourself a sugar or pie pumpkin. They're the smaller ones anywhere between the size of a five pin bowling ball to a ten pin bowling ball. They're usually darker than a jack-o-lantern pumpkin with more pronounced ridges and a straighter stem.
You might think that you can just buy a smaller jack-o-lantern pumpkin and bake it up just fine. True, you could, but you'd get the best results with a pie pumpkin. Jack-o-lantern pumpkins are grown for their thin flesh and stringy insides to make them easier to carve. Pie pumpkins are grown for their thick flesh and taste for best results in baking.
How To Tuesday: Spice Of My Life.
Every Thanksgiving since I can remember I would try a tiny taste of Pumpkin Pie and every year it would be the same reaction. Yuck! I wanted to love it. I really did. I wanted to be one of those people that look forward to Thanksgiving all year long. I love the turkey. I love the cranberry sauce. I definitely love the stuffing. But when it came to dessert I had to say thanks, but no thanks.
I'm not sure if you're aware of this, but not liking Pumpkin Pie is just one of those things people don't excuse. It's as though I just sprouted a pair of wiggling green antennae. It's like turning down chocolate, lobster and corn on the cob all at once. It's just not done.
This year was different. This year we enjoyed Thanksgiving with Lee's aunt and uncle in Calgary and, as usual I had to say no to the Pumpkin Pie. No jaws dropped. No spit takes. No questions asked. I had the Cherry Cheesecake instead and it was delicious! We had a wonderful weekend and came home with some turkey leftovers and half a Pumpkin Pie.
That night I took the pie out of the fridge, sat it on the counter and stared at it. I admired the glistening orange filling. I inhaled the intoxicating scent of the intermingled spices. I tentatively poked a little at it then promptly licked my fork. To my surprise and delight my reaction was the opposite of yuck.
It finally happened! I finally like Pumpkin Pie! So for the next little while expect to see a lot of pumpkin-related recipes here. This sort of realization deserves some celebration!
To start off the festivities I've brought you a spicy little DIY. Instead of buying those premade Pumpkin Pie Spice mixes make your own. It's fast, easy and includes spices you already have on hand. The best part is that, when paired with an antique teaspoon and ribbon, it makes a super cute gift for your favourite baker!
How To Tuesday: Photography Lighting Part I.
Lighting is the most important factor to consider when snapping the perfect photo. Light is what makes sight, colour and, more specifically, photography possible. Without the proper light your photos can appear dull, lacklustre and tinted.
Because I am primarily a natural light photographer that is the method I will discuss with you , but artificial light is an option as well. I prefer natural light because of it's ease of use, consistent abundance and that it conveniently streams through my kitchen window. It's not without it's challenges, but in the next few weeks we'll talk about how to overcome each of them.
One prominent challenge that natural light presents is white balance. Not everyday is filled with bright, sunny and cheerful light. Some days are cloudy, rainy or maybe you've lost track of time and the sun is quickly escaping.
You might have noticed that bright high sunlight is somewhat yellow or orange in colour. Cloudy or overcast light is very white. Rain clouds, evening light, shade or winter sunlight create very blue tones. That's why it's important to adjust your white balance settings to communicate the truest colours possible in your subject.
This effect can be achieved one of three ways. The easiest method and the one I use is to choose one of the premade settings on your camera. Most cameras, DSLR or otherwise, have a selection of at least seven basic white balance settings: auto, daylight, shade, cloudy, tungsten, fluorescent and flash.
The auto setting meters the light and adjusts the colour balance accordingly. This might seem like an easy choice but auto is definitely not foolproof and I would only recommend it in situations where you don't have the time to play around to find the right setting. Daylight white balance leans towards a bluer tint to counteract the orange casts of direct sunlight. It can be tricky to use in diffused sunlight, but it's still the setting I use most often. Shade is obviously the setting best suited to shady situations as it defends against the cool tones of true shade with lots of warm tones. The cloudy setting is also warm like shade, but not as extreme. In the cold winter months I use this setting almost exclusively. Tungsten is very blue to balance the super yellow tint that comes from indoor lighting. Florescent is very green and flash is slightly warm. I have never used the last three settings personally because I've never played with shooting in unnatural light, but it would be a good idea to get to know them.
Here you can see the white balance presets hard at work.
How To Tuesday: Photography Composition Part III.
Some subjects cry out for certain camera angles. Not listening to their pleas can result in awkward ill-composed shots that make the viewer feel uneasy.
Today I'm going to talk to you about camera angles specifically popular among food photographers and how they can work for you. I'll start with the safest or easiest angle and move up to the more dynamic or fun angles.
The head on or eye level camera angle is perhaps the most straight forward and basic approach to photographing your subject. I would choose this angle when shooting a scene that is rather plain or simple with very little depth or detail. It creates drama and an undeniable focal point. With the photo of the Cherry Almond White Chocolate Ice Cream I wanted to accentuate the drips and texture of the ice cream. The head on angle makes the viewer feel like the cone is being handed right to them. In the photo of the Focaccia I used this camera angle to emphasize the uniformity as well as the natural flaws in each piece of bread. I also force the viewer to analyze the angles created by the brown paper and the slices.
How To Tuesday: Photography Composition Part II.
Continuing our photography lesson from last week, today I'm going to talk to you about the compositional importance of negative space and leading lines. These two concepts are not exclusive to photography, but prevalent in all visual arts.
When I think of negative space the first thing that pops into mind is a specific painting that I viewed years ago at the Art Gallery of Ontario during a high school field trip. It's called Dancers Practicing at the Barre by Degas. Negative space is defined as the relatively empty space surrounding the subject of focus. In this case the two dancers seem to be shoved into the top right corner and the rest of the space is taken up by blank floor or wall. This might appear curious, but in doing so Degas is enhancing the importance of his subjects and making his composition dynamic. You would think that all that negative space would make the painting unbalanced because all the weight is in the top right corner. In fact the plainness of the wall and floor balance the detail in the figures.
How To Tuesday: Photography Composition Part I.
I had a tasty idea for you today. It had something to do with raspberries, lemons, sugar and lots of it. But as you can see, no raspberries, no lemons and certainly no sugar.
Instead this tuesday I decided to bring you something a little different. Over the past few months I'm not afraid to admit that my photography skills have improved threefold since my humble beginnings with my little point and shoot. It surprises even me sometimes when I compare the vast differences between my old photos and my new ones. Many of you have made such sweet comments about my photos and have expressed an interest in my techniques.
So I thought I would share what I've learned about photography and reveal the tips and tricks behind taking a successful photo. Over the next few weeks I'll turn How To Tuesdays into basic photography tutorials so you too can benefit from my experience. Today let's start simply with composition, more specifically, the rule of thirds.
The rule of thirds is a simple concept to help you achieve an aesthetically pleasing photo composition. Basically you divide the photo into thirds horizontally and vertically so you have 9 equal rectangles. Wherever those lines lay or intersect you should place an area of focus or visual interest.
You can do this one of three ways. You can rely on your eyes and visually divide the shot into thirds. Don't sell your eyes short! You'd be surprised how accurate that method is. Many digital SLR cameras have the option to view the lines for the rule of thirds on the viewfinder. This is really handy and allows you to compose your image live as well as decreasing your need for cropping. Most photo editing software like Photoshop or Lightroom allow you to see the rule of thirds grid while you're cropping your photos. I use a combination of my eyes and cropping depending on the photo and composition.
My photo of the bumblebee is a great example of the rule of thirds. You can see how I started out by cropped the photo in Photoshop. You didn't know how much more there was to that photo did you?
























