Industrial photography

I absolutely LOVE, LOVE, LOVE photography.  Often, I find myself mesmerized, staring at my computer screen as I study various photographs and design images, paying close attention to composition, color, and whatever elements initially draw me in.

In my photos, I rarely focus on sending a message first and foremost as many other artists choose to do.  Rather, I photograph what is beautiful, at least in my eyes.  This approach has led me to photograph many objects most individuals rarely  notice on a day-to-day basis.  I suppose this is fitting as many graphic designers (along with myself) strive to transform the ordinary or unnoticed into the extraordinary.  

One photo series of mine that I love the most focused on the beauty and fragility of industrial materials and structures.  With much of my artwork, I try to allow the subject matter itself to inspire me, rather than look to artists, whose voices are similar to mine, for inspiration.  This way, I can truly consider my work to be original I may strengthen my relationship with  special world I recreate and explore through photographs.  I like to think that when I look through a camera lens, I am discovering living, existing art that no one has seen before (or at least, not the way I view it). 

I'm thrilled when I discover other artists who share my love for the beauty of the industrial world.  One of these individuals is Mitch Epstein, whose photo series "American Power", effortlessly displays machines and urban structures within  natural environments, creating an eerie feeling of isolation in our increasingly modern world.  


I haven't quite been able to pinpoint what I love so much about photography and environments like this,  but when I frame cranes, windows, or commercial pallet boards, I like to make my subject matter come alive, as if they are characters.  I love highlighting the fragility and beauty of structures we often characterize as powerful and steadfast, and hint at a fleeting moment in time, a moment of uncertain and vulnerable movement, even when these objects stand immobile. Maybe I simply love this imagery because there appears to be no more room for the human race, as if we are out of place in the world we ourselves have created.  Who knows, that might just be what happens sooner or later.  Only time will tell.  

Fresh raspberries (and what to do with them)

Sorry I have been MIA for a while.  Exploring new foods, spending time with family and becoming woefully sick for over a week this summer are a couple of obstacles that have prevented me from editing photos in photoshop and keeping you up-to-date with my oh so exciting life.  I have to admit, other times, I find myself so busy that inspiration is hard to come across... but not right now, thankfully.  

After venturing out into the wild, otherwise know as my weed-infested back yard which has only recently become hospitable to the human race (thanks to my diligent mother whose visit to San Francisco involved ripping 5 and 6 foot weeds up from their homes), I suddenly realized that some of our raspberries were ripe.  

Working with the ingredients I had at home, I decided to make myself a little treat.  I had just about a large handful of plump and juicy raspberries, one ripe Meyer Lemon from our backyard tree, heavy cream, powdered sugar and a couple of semi-sweet chocolate squares.  

Whipping the heavy cream with an electric mixer until fluffy, I began adding powdered sugar until lightly sweet, along with some lemon zest and a pinch of juice for an added citrus tang.  Meanwhile, I melted a one ounce square of chocolate with whipping cream until smooth.  Pouring both of these mixtures on top of the cool and juicy raspberries, I had a quick, delicious and convenient little dessert.  

'wichcraft

My morning began with a quick trip downtown to Tom Colicchio's sandwich spot, aptly named 'wichcraft.  I often like to try new sandwich varieties here, as the flavor and quality of each is superb; but my favorite (which has retained the top spot for years) is their "heritage smoked ham and cheddar" sandwich.  I also tried the fried egg sandwich which was pretty darn good too!  Thanks to Tom Colicchio's ingenious idea, both of these sandwiches are also featured in the 'wichcraft cookbook.  Here are the recipes in case you don't get a chance to go to one of their sandwich shops.  

Fried egg sandwich:
Ingredients:
8 thick slices bacon
4 ciabatta rolls
4 tbsp gorgonzola
2 cups frisée
1 tsp olive oil
1 tsp red wine vinegar
2 tbsp unsalted butter
8 large eggs
salt and pepper to taste
(makes 4 sandwiches)

Method:

1) cook bacon in skillet until crisp over medium-high heat and

   transfer to paper towel to drain

2) slice ciabatta rolls in half, spread 1 tbsp of gorgonzola
   each

   bottoms slice and toast in oven

3) toss frisée in oil and vinegar, and season with salt and pepper

4) melt butter and fry eggs over medium-high, flipping halfway

   through so yolks are nearly cooked through, and season with
   salt

   and pepper

5) remove bread from oven once toasted and cheese has melted

6) place eggs, bacon and frisée on top of the gorgonzola and top

   with bread

7) serve and enjoy

Although the fried egg sandwich was very tasty, nothing tops 'wichcraft's delectable combination of cheese, ham and pear in this grilled cheese sandwich.  I can't wait to make it for myself one of these days! 

Ingredients:

2/3 cup sugar

2/3 cup cider vinegar

1 piece star anise

1 tsp black peppercorns

2 whole cloves

pinch of red pepper flakes

1/2 cinnamon stick

2 bartlett pears (cut into 1/8 inch slices)

8 slices sharp vermont cheddar cheese

8 slices cranberry pecan bread

8 slices smoked ham

2 tsp dijon mustard 

(makes 4 sandwiches)

Method:  

1) combine first seven ingredients with 2/3 cup water in saucepan

   and bring to a boil

2) reduce heat and simmer for 15 minutes

3) add pears, making sure liquid is still simmering, and cook 2-3

   minutes until tender

4) remove mixture from heat and let cool

5) place 1 slice of cheddar, 1 slice of ham and 4-6 pear slices on 4

   pieces of bread each

6) top with remaining cheese and 4 remaining slices of bread after

   spreading them with mustard

7) place in (preheated) sandwich press, close lid and apply light

   pressure

8) cook 5-8 minutes, flipping halfway through to ensure even

   cooking, until cheese is melted and bread becomes golden brown

9) remove when fully cooked, cut in half, and devour

A sandwich is never just a couple ingredients wedged between two pieces of bread.  Sometimes I find these bundles of flavor more delicious than traditional meals, and often, for a much lower price!