Hasselblad 503cw Blog Posts

A few days ago I made a batch of roasted beet raviolis.  They were yummy! A few of you were intrigued.  I had a couple left overs so I thought I would snag a photo to pique your interest further. I will definitely make these again!  Albiet with a...

It’s 5 o’clock! Liquid and glass are very similar photographically speaking. They both reflect images of their light sources. This image was backlit using a white piece of glossy paper. This gave me my white highlights. Two pieces of blac...

Photography is an intensely personal subject. Photographers must make intimate decisions to communicate their message. Decisions on lighting ratios, focal points, lens factors, shutter speed, aperture settings, etc. all play vital roles in the story.

. . .  don’t worry.  It’s been sucked up. I love shooting glass.  It actually . . . relaxes me.  I’m not sure why? I love the gradations, the intricate details, the play between light and shadow.

How about a cold one? Producing water droplets on glass seems like it would be an easy task. But, with the hot studio lights and time it takes to set up the shot, water evaporates. In comes glycerin.  Glycerin doesn’t evaporate nearly as quick...

Sometimes before I go on my morning run, I need something sweet to give me a little boost. My Hasselblad’s leaf-shutter system allowed me to sync my studio strobes at 500th of a second to capture this little splash.  That’s one advantage...

Fred, one of Chris’s co-workers, is a pretty interesting guy. He is an expert in pyrotechnics and travels the country doing firework shows. He sent us some pretty neat pieces of metal, one of them being some copper that was melted, drizzled, al...

I love Triscuits. I love them with a pear. I love them with gruyère.  I’ll eat them in a house. I’ll eat them with a mouse. No, seriously. I love these little crackers. Triscuits carry quite a bit of texture, too.  There’s only o...

Oh, right. It’s still February. Still, the crocuses are starting to poke their heads above the dirt and the smell of earth is filling the air.  Let’s hope Mother Nature – ever the practical joker up here in New England – does...

My partner, Chris, makes some seriously good chili. Chili, specifically Texas Red Chili, traditionally isn’t made with beans – it’s usually very minimalist. Any honest Texan would turn their noses up in a New York minute at the mere...

I normally hate soft boxes, but I can’t say enough good things about using a strip box. (Assembling and disassembling them is a whole other story.) I used a long strip box to create the spectral highlight running atop the length of the pool of...

Black and white always excels when enhancing texture. With this image I mixed the rough, geometric qualities of the sugar cubes with smooth, organic “film noir” style lighting.  ...

Mmmmmm. Healthy and Fattening makes for some good eats!

“Liberty, when it begins to take root, is a plant of rapid growth.” - George Washington Pictured here is the 2012 American Silver Eagle Coin. I love the front, which depicts Adolph Weinman’s Lady Liberty Walking, “the folds o...

“Liberty, when it begins to take root, is a plant of rapid growth.” - George Washington Pictured here is the 2012 American Silver Eagle Coin. I love the front, which depicts Adolph Weinman’s Lady Liberty Walking, “the folds o...

. . . . with anchovies. Yes! I love anchovies. There I said it. I also love anchovies with cheese and crackers with my afternoon tea (very British of me, I’m told). I did not, however, decide to show you the anchovies in the photo (on account o...

. . . . with anchovies. Yes! I love anchovies. There I said it. I also love anchovies with cheese and crackers with my afternoon tea (very British of me, I’m told). I did not, however, decide to show you the anchovies in the photo (on account o...

I hope everyone has a lovely and happy Valentine’s Day!

Bit late with this one! My ragu took it’s sweet time thickening up. I decided, since I’ve already done a spaghetti plate (click here) I would highlight one of the reason why I love spaghetti-style meals – the steam. Chris and I are...

Along with raindrops on roses and whiskers on kittens, bright copper kettles and warm woolen mittens, I have a collection of spices that are among a few of my favorite things.  I use these almost daily in my cooking adventures. These are (starting u...