Pictorial Preview

OK, this is the last update for today...well it's more of a teaser really. We are just finishing up our study of pictorialism in Alternative Photo. I loved making my own vandykes & cyanotypes and plan to make a few to just hang around our apartment as these will be put into book form. Can't wait to share the finished product.

Light Painting

In complete contrast from the last set of images posted, here are a few abstracts from Aaron and my glow stick experiments.

Parking Services

Today we had an editorial project due in Documentary Photography. Our assignment was to photograph parking at the college. While I started out like most students by taking pictures of the parking lot and even thinking I was getting creative with some long exposures, I ultimately decided to meet with parking services. I am so glad that I did. They were wonderful; taking me around campus, showing me all of their gear, and letting me see what goes on behind the scenes.

Not Enough Hours in the Day

Fun stuff coming just as soon as I finish my never ending to do list...

Fall Semester Update

I figured it was about time to update my blog with some of my recent school work. This semester I have four really fun classes:

Alternative Photography* - where we get to play with holgas, infrared film, pinholes, and you name it. Right now we are studying Pictorialism and making our own vandykes & cyanotypes. So fun!

Documentary Photography - in which I have chosen to document the tenets of my apartment complex to show that although the apartment layout and space is identical, each apartment is so different depending on who lives there. The final project will be complied into a book with side by side comparison photos.

Studio* - learning to use and love all light.

Independent study food photography course - reading lots of books and websites, taking Nicole's Tabletop Photography Class (on Thursday!) and hopefully working with a chef.

As you can imagine I am pretty busy and that's even before adding my three part-time jobs: one designing/marketing for SLCC’s Continuing Education, one working as a food demo person in grocery stores, fairs, and farmers markets, and one working out with a girl who has mental disabilities.

Despite the busyness, I promise to try to be better about sharing my projects. Enjoy!

* more images from these classes can be found here and here.

Eating Leftovers and Loving My Life

Stephanie and I tried a new recipe last night and both decided it was a bit of heaven. You must try it for yourself!!

Williams-Sonoma Chicken & Artichoke Skillet Lasagna

1 Tbs. vegetable oil
3 boneless, skinless chicken thighs.
each 4 to 5 oz. (125 to 155g)
1 red onion, diced
2 red bell peppers, seeded and diced
2 tsp. kosher salt
Freshly ground black pepper, to taste
1/2 tsp. red pepper flakes
1 jar (1 lb, 8 oz./684g) artichoke & lemon pasta sauce *
2 1/2 (75g) Parmigiano-Reggiano cheese, grated
5 1/2 oz. (170g) fresh goat cheese, crumbled
8 dried lasagna noodles, cooked al dente
Chopped fresh flat-leaf parsley for garnish

*Williams-Sonoma supposedly sells this, but I could not find it on their site anywhere. It's possible that they do not sell it anymore. I picked up the recipe a few years back and forgot about it until I bought a lemon artichoke pesto at the farmers market - which is currently over and leaves me searching for a website or a location where I can buy more yummy pesto...I will try to report back.

Preheat an oven to 400°F (200°C).

In a large nonstick fry pan over high heat, warm the oil. Add the chicken and cook, turning over once, until browned on both sides, about 5 minutes per side. Transfer to a plate. Reduce the heat to medium and add the onion, bell peppers, salt , back pepper and red pepper flakes. Cook, stirring occasionally, until the vegetables are soft and golden brown, about 15 minutes.

Return the chicken and any accumulated juices to the pan. Add half of the pasta sauce and 1/4 cup (60ml) water. Cover, bring to a simmer and cook until the chicken is cooked through, 13 to 15 minutes. Using 2 forks, shred the chicken into small chunks. Reserve 1/4 cup (90g) of the remaining pasta sauce and stir the rest of the sauce into the pan.

Transfer half of the chicken mixture to a small bowl. Spread the remaining mixture evenly on the bottom of the pan. Sprinkle one-third of the Parmigiano-Reggiano cheese on top, then sprinkle with one-third of the goat cheese. Cover with a single layer of 4 lasagna noodles. Repeat with the remaining chicken mixture, one-third of each of the cheeses and the remaining noodles. Spread the reserved 1/4 cup (90g) pasta sauce on top, making sure to coat the edges of the noodles to prevent them from drying out during baking. Sprinkle the remaining cheeses on top.

Cover the pan, transfer to the over and bake for 20 minutes. Remove the lid and continue baking for 15 minutes more. Let the lasagna stand for 15 minutes before serving. Garnish with parsley, cut into 8 pieces and serve warm. Serves 8

p.s. we improvised a little to make this more affordable. i.e had no garnish, used chicken tenderloins, and just regular parmesan cheese. I can only imagine what the suggested $9 cheese would have made. Maybe some day. :)

** I e-mailed M.C.Rossi and they said you can find their pesto at the Good Earth stores, Emigration Market, and soon Winder Farms and Smiths.

Photo by Williams-Sonoma

Utah State Fair

One of my three part-time jobs this semester is working to demo food for Chef Shamy. This particular day I was working at the fair with Utah's Own so Aaron and I decided it would be fun to wander around once I got off. We had a fun time looking at everything and especially enjoyed the alligator show as you can tell from the picture below.
P.s. I have created a new blog dedicated to Aaron and my adventures and intend on keeping this blog mainly to post design/photography related items.