Sunday, 30 January 2011

Em & Kris

Steve gave up on me and got on with dinner himself - Yay!  More photos of Em and Kris.
Kris & Em-27
We did some photos outside and then came indoors so that I could have a practice with my "pop up" studio - one flash gun on a stand through a soft box with Em holding a tea tray as a reflector, when she wasn't being cuddled by her boy.  Isn't this lovely?  He is such a sweet lad.

Kris & Em-17
I really like this, it is such a stereotypical photo and so not how Kris is it just works for me.

These two really do have a lot in common:
I wouldn't be at all surprised had they been texting one another in spite of being stood 2 foot apart!










Then we went inside before we all froze to death.
Kris & Em-29
I am sure that it was his winning personality that first attracted Em to Kris, but am guessing discovering her nice guy was pretty buff didn't hurt either!

Kris & Em-28

Kris & Em-31

And finally two of them together. Kris does look at Em as if she were the most important person in his whole world and it's lovely to see. (EDIT: Was saying this to Em this morning about this pic and she roared with laughter - apparently when I was taking this and he was looking at her with devotion she was crossed eyed trying to make him laugh!)

And this one made me lol, that look on her face "look what I got!" It's too perfect!!

Emily & Kris

Going to get shot if I don't go and get on with cooking dinner but here's a quick sneak peak.  Did photos of Em and Kris today, loads more to follow soon!
Kris & Em-9

Sunday, 23 January 2011

Head shots - Darren Garland

Darren needed some head shots for his company's website.  Its a tough job but someone has to do it!!  Frankly with his boyish good looks it was a walk in the park; once we had got the background, props, lighting and wardrobe sorted!

Darren Garland-17Photobucket


These last 2 were just a bit of fun, in the warehouse area was a huge white photo back drop so I decided to have a quick go at a couple of high key shots.  Not the best results in the world but something I would love to have a go at properly now!



Monday, 10 January 2011

Gannex Mill, Elland

Remember this:
Gannex Mill, Elland

Well now it looks like this:

Demolition is almost complete and it will soon by social housing. Which is much more in keeping with what Elland needs than "luxury" apartments.

Keeping up with my just get out there and do it approach to 2011.




It will be weird without it, that's for sure.

Sunday, 9 January 2011

Ok, people we are three for three.

So, time to pull all that prep together and deliver.  Being a control freak comes into it's own when you have set yourself a challenge like this.  Open the wine, take a deep breath and go for it - you have everything to lose!

First off take two lobster.  These were the cooked, frozen ones from Asda, now defrosted and ready to take centre stage, although they look a tad nervous if you ask me.

Luckily they were in safe hands.  I dug out our copy of the Savoy cook book which had instructions for dismantling lobster.  We took an executive decision that serving the lobster thermidor in the traditional way, in the half-shelf topped with gruyere and grilled was passe.  And too sodding difficult!  The plan was to serve the lobster, coated in the sauce on a bed of rice.  But first they had to be dealt with.
Small alien anyone?
Rip it's head off.
Do you eat this weird looking bit?  Check the book.
£15 of lobster
£15 off lobster - chew slowly.
Cue arty lobster photo.

Ok, that bit done it's on with finishing the sauce.

Make the bechamel using the milk with that was prepped on Friday eve, the one with the grated veg, you remember.
Then sweat 2 shallots in a little butter with some tarragon.
Then add a glass of white wine.
And reduce til you have about a tea-spoon of liquid.  It's basically the start of a beurre blanc, but you probably knew that.
Reducing this really intensifies the flavours, this stuff tastes incredible.
So thats the thermidor prep all finished.  You basically now chop your lobster meat, add 50g of grated gruyere to the bechamel and then add the shallot reduction. Stir the lobster meat into the bechamel and either spoon into the lobster half shelf, top with more gruyere and grill or you cheat and spoon onto a plate of rice.

Now time to prep the scallops with pancetta, pea puree and balsamic jus.

Take a plate of shimmering scallops.
These are pan fried until seared, they smell wonderful as they coook.

I pre-cooked the pancetta so that it was really cripsy.
It melts and shrivels in the pan to this:

And that's it, prep all done, it's time to serve.




Mission accomplished!  Tom loved his birthday dinner and I have had a ball this weekend.