On Sunday morning Shannon and I went down to SunnySide Garden Center to pickup a birthday gift for Janine. While we were there we picked up a small 3” pot of Venus Fly Traps. I thought they’d look really cool macro’d up so I pulled out the strobes and took a few shots today after dinner.
This guy is my personal favorite, I think I’m going to get it printed up and hang it somewhere in the house:
Tuesday night Wes and I got together and did some shooting for some new company pictures. Wes had this cool idea that we should be breaking through a white seamless backdrop and it worked even better then I had envisioned they would turn out.
The lighting setup was fairly simple:
I really like the results we got, they almost look like they were done in photoshop.
PS: Leaning over to get through the tear while holding a D3+70-200 VR is hard on the back, that combo is heavy.
Last night’s dinner was a fairly simple affair but I thought I’d share it since it looked pretty good and tasted even better. It consisted of a grill steamed salmon filet with lemon and dill, roasted garlic brown and wild rice (packaged), lightly steamed broccoli with grated Balderson 3 year old white cheddar.
The salmon is super easy to make.
Lay down a double layer of foil
lightly oil the foil with olive oil
lay the salmon filet down and season with salt, pepper, and dill (fresh or dried)
Slice 1/2 an onion into rings and lay the onion rings on top of the filet.
Thinly slice a lemon and lay the slices on top of the onions
Put a single layer of foil on top and crimp the sides up tightly
Cook on the top rack in a 400 F grill for 20-25 minutes.