Posted in Collaborations, Food Styling, In the Studio, Photo shoot, tagged "Aphrodisiacs with a Twist", bartender, bartending, Bemis Building, caviar, Charity Burggraaf, charity lynne, charity lynne photography, classic cocktails, cocktail, Cocktail book, cookbook, Drink Photography, Kimberly Swedelius, Mark Sexauer, pomegranate, seattle food photographer, The Spare Room on May 17, 2012|
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I had planned to write this post about a week ago (maybe
four five weeks now?), but it had proven to be more difficult to put into words than I had thought. I’m not the best with words. If you knew me personally you would probably chuckle and nod your head in agreement at that statement.
After going over and over what it is I want to say, I will simply say this: I never thought I would have so much fun working with a crew of people in the studio. Photography can be such a lonely art form, and Kimberly inspired a collaboration that felt more like a ‘dream team’ sport. I’m pretty sure we could conquer the world if given the chance and proper tabletop. I’ve learned a great deal from her over the past few months, and she has inspired me to grow in directions I didn’t know I could even sprout.
Movement is happening, people. So are shadows. It’s a beautiful thing.
glassware // studio view
You might remember in the last post an image of us building the shot? Well, here’s the final:
cardamom // hibiscus cocktail
and…a new favorite:
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Posted in Dining out, Food Styling, In the Kitchen, Personal, tagged Charity Burggraaf, charity lynne photography, Drink Photography, food photography, Food Styling, Lime, Margarita, Salt, Seattle Food Photography, Tequila on August 29, 2009|
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After having a lovely happy hour meal at Pesos Kitchen on lower Queen Anne, Janea and I waddled our little stuffed and tipsy behinds to Metropolitan market with the grand idea of buying ingredients to create fresh tequila bliss at home. All we needed were the limes! (the rest of the necessities were conveniently in our cupboard at home – including a choice of tequila)
Janea made the simple syrup (sugar and water), and I was in charge of squeezing the limes. Giada from the Food Network (love her!) taught me this trick where you roll the limes with some light force on the counter before cutting them open – I believe it is to help loosen them up a bit inside, to get the juices flowing – it worked pretty well. We only needed about a lime each for our drinks, and quite honestly, we had some ingredients left over…no complaints here, just means more for later 🙂
Now, in my humble opinion, the margarita is all about two ingredients: limes and salt. Tequila, yes…but if it is not tart and salty, then I’m not impressed. I always ask for LOTS of salt when I order a margarita.
Quite refreshing on a warm summer evening in a west facing window apartment! I used up the left over ingredients the next day, except that time it was enjoyed out of a mug…I hope that is not too weird.
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