Photographs in this post remind me of why I started blogging, so I could try out different styling & lighting. Lately, I have been rather obsessed with commercial food photography and pop art. They are created with the perfect lighting, perfect styling, perfect setting, and vibrant colors; the mundane subject looks so intriguing because of that. The use of contrast colors seems to be the focus of each photo, though everything seems to be in its place and everything seems to be in control. I have been accused of having a tad bit of OCD— by my hubby, mind him. So, it’s just a matter of time that I try my hand at this type of work. My curiosity became way too much not to try.
Like many of us, I don’t have a studio filled with lighting equipments. All I have is knowledge to manipulate light with the equipment I have. Oh, I also have that thing called the craziness. Once in a while, I’d like to do something new & exciting, and since I rather bore with my styling lately, I figure change of pace is needed, don’t you agree?
I choose to make this summer tomato shrub for this post because August is here with all kinds of seasonal tomatoes, and because I want to photograph a drink with commercial-ish & pop art-ish styling. What do you think of the photos? How would you do it differently? Despite my experiment on styling & lighting, I highly recommend drinking this summer tomato shrub with prosecco wine or sparkling water all summer long; it’s so refreshing. I hope you try it.
Until next post, have a fantastic day.
- 5 lbs. fresh tomatoes, cored & quartered
- 1 lb. fresh strawberries, cored & quartered
- a handful fresh mints
- 2 tablespoons pink salt
- 2 + 1/2 cups sugar
- 2 tablespoons white balsamic vinegar
- 1 cup apple cider vinegar
- sterilized jar (s)
- To sterilize jar & lid, preheat the oven to 250F, then put both lid & jar in the oven for 20 minutes. Let cool before using.
- Combine tomatoes, 2 tablespoons of pink salt and 2 cups sugar in the bowl; mix, cover and store in the fridge for up to 2 days.
- Combine strawberries, mints, 2 tablespoons white balsamic vinegar and 1/2 cup sugar in the bowl, muddle them together to release the flavor. Cover and store in the fridge for up to 2 days.
- Strain both and combine them in a bowl; add apple cider vinegar and stir to mix. Pour into sterilized jar (s) and keep in refrigerator for a week before using. Make 4 cups. For your drink, mix this shrub with prosecco wine or sparking water as preferred.
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