Our Thanksgiving is in early Oct. However, it's hard not to get caught up in our southern neighbours spirit of giving thanks for harvest - modern and traditional. Be it the season of cooking and therefore cookbooks, I am more overwhelmed by the digital photography than the food itself. The resolution of the images look more real than in real life. I mean I dont see as clearly as the camera lens when my eye 'shoots' its image if you will. And the current fashion of up close in focus shots with the blurry background; I am a bit weary of it (probably a tad jealous as it requires talent to create this effect or an expensive wide angle lens). Hmm, this sounds more like complaining than thankful! Well, taking out an old Bon Appetit cookbook, I was thrilled to rediscover the photography of Tessa Traeger . If you're having fish this holiday you might consider the above 'fishlady'! It's hilarious. A skirt of real smoked salmon? And clam gams owith oyster shoes?
Traeger composes her images like old world paintings. Sometimes it's hard to tell where the stage set ends and the real food begins. The above is very 'MSL' or actually Martha Stewart was no doubt influenced by her work.
Unfortunately the colour film of that day fades over time into morbid orange overtones ,especially if it's a photo of roast beef. Ugh.
I recommend this pasta map photo for colour longevity this Thanksgiving! See I got so engrossed in her photographs, I forgot to put the turkey in. Have a great Thanksgiving.
Thanks to my cousin Stewart who lives in nyc for introducing me to the F&S show this past Columbus Day weekend - also our CDN Thanksgiving weekend. The show is the vision of interior designer Bradley Ford. Tis a modern makers craft fair, beautifully edited with a range of products and prices but all singing the same song of unusual quality. The first show featured 12 artisans and has grown exponentially to just over 200 this year. Having viewed the slideshow I wonder how it happened that i missed seeing many of them; no doubt I was focused on selling BBB.
Mid-September to mid October is the season for puffballs where I live and also around my birthday. Perhaps this is why a rather large one appeared at my front door to greet me! I regret to say I did not get a picture of the plethora of puffball that appeared in a shady fir tree grove near by..... at least 30 of them all popped up overnight. Quite magical.
This definitley was one of the largest unspoiled puffballs I have encountered. I'm trying to give you a sense of scale.
Or better yet, let's say it's about twice the size of my head. A reminder not to get too puffed up on one's birthday. Ho. Ho. They're super eating: fried in butter with lots of salt and pepper and worcester sauce. Some connoisseurs refer to them as 'puffball steaks'. However, this might lead to the misnomer of a puffball breed of cows like the joke about where spaghetti comes from - the spaghetti tree.....