The bounty of summer will soon be coming to a close. It’s crazy how quickly that goes by. We wait patiently for those tomatoes, berries, cucumbers, and squash to arrive and they’re gone too soon. 

I recently had some black berries lying around and they needing a head shot. So I obliged and also gave them a nice close up as well. Food photographers still play with their food in all the best ways. 

We had some flowers hanging around so my cute daughter thought we should take some pictures of them too. Here’s what we came up with: 

If you have any up coming projects I would love to speak with you about your photo needs. Click here and let’s start the process. 

“First you take a graham. Then you stick the chocolate on the graham. And then you roast the mallow. And when the mallows flaming you stick it on the chocolate. Then you cover it with the other graham. And then you stuff it.” -Ham from The Sandlot

One of my very favorite things to do during the summer is to roast marshmallows. No, I don’t even have to eat them. I could sit around a camp fire on a summer evening and roast an entire bag of mallows and I’d be perfectly content. When I roast a mallow I’m methodical and slow about it. I don’t dive it into the flames and let it get charred. I take my time. It’s my own personal challenge to get it perfectly golden all the way around and warm and gooey in the center without it falling off the stick and into the fire. What is your marshmallow roasting personality?

And yes, it was fun roasting several marshmallows for this shoot. Maybe I can try to incorporate roasted marshmallows into every shoot? No? Dang. 

I love a good orange juice. Fresh squeezed, no contest. I love simplicity and minimalism… honestly there is like nothing on my walls (maybe that is partially due to indecision). For me, breakfast should involve eggs, sometimes bacon, on special occasions, a hollandaise. Those savory breakfasts always pair well with a little OJ. Here’s my visual ode to the humble orange juice. 

I made horchata for the first time last year just before Cinco de Mayo. It’s the easiest thing to make and I honestly wish I had made it years ago. It takes a little bit of forethought, which isn’t my strongest point. There isn’t much better than a cool glass of horchata with a spicy street taco, though. 

I mentioned a little while back that I’ve begun making my own sourdough bread. One of my favorite things to make with it is a good ol’ grilled cheese sandwich. You can’t really go wrong. I love it with a variety of cheeses, sprinkle some aged white cheddar and parmesan, making sure to add some to the crust and I’m a happy camper. 

For the first image, of just the cheese slice, I used a standard Swiss. I wanted the iconic holes to really tell the story and be playful against the blue backdrop. In the sandwich, I used the cheese of childhood, American cheese, because I wanted it to be super gooey; just to ooze out. The result makes my food photographer heart happy. 

I’d love to hear your thoughts. Feel free to reach out and start up a chat.