If we are blinded by darkness, we are also blinded by light. When too much light falls on everything, a special terror results. –Anne Dillard (via)
A few days ago I met an old friend for coffee. Lauren’s been someone whom I deeply admire, and have been longing to see for a while. Seeing her feels like an exhalation–I can explain it, but I always feel calm in her presence. She’s soft-spoken, introverted and insanely creative. We met years ago when we were online marketing managers at HarperCollins, and we’ve kept in contact over the years–perhaps out of sheer curiosity about where we’d inevitably land. I remember our first lunch after years of not having seen one another, and I shared how much I loved photographing food, and she smiled and shared that she had started freelancing as a professional photographer. At first I felt embarrassed around her because she was the real deal while I was someone with an expensive camera taking pictures of the food I’d made, but she was so generous with her time that I soon grew eager to ask her questions. She advised me about shooting light, Lightroom techniques for balancing out distortion as a result of using my 16-35mm, and general tips about lenses (she shoots with a Nikon while I’ve a Canon).
This week, in passing, she mentioned that some of my recent photos have been good, really good, and that I should consider submitting them to a few sites for stock photography. At first I balked, I waved her away–who was I to submit photos alongside people who could pontificate for hours about bokeh and light? It’s weird even writing this alongside a post where the food shots are passable at best (brown is hard to beautify, especially when you’re dealing with gluten-free desserts, which are sometimes challenging as keeping the integrity of the sweet becomes a nearly impossible proposition, and food styling gives me massive vertigo because I think the food should always be the star of the show), but when I look at some of my images from Nicaragua (I really enjoyed shooting with a wide-angle lens, and I feel really proud of this photo), Thailand, Fiji, and India, I get excited. They’re not half-bad. They’re decent, even. I also think the buns from this post are pretty foxy.
So I submitted a portfolio of about 30 photos for consideration to one of the cool stock sites, where I can make a few hundred a month (for grocery + transportation $, not bad!). To be honest, I’m expecting to be rejected (I’m not fishing. Seriously, I’m not), but it’s nice to take an element of what I love about this space and finding a way to make a little extra money from it. I even thought about redesigning the space so I can have a section for my photos (the travel shots are the ones of which I’m most proud, since the food photos are simply okay) in hopes that I might sell some prints.
What do you guys think? Am I crazy? It’d be nice to hear your thoughts.
Like I said, ignore the brownies (although they were downright delicious) as an example of my work.
INGREDIENTS: Recipe from The Extra Virgin Kitchen
4 tbsp chunky peanut butter
125g dark chocolate
100g vegan butter (7 tbsp)
2 medium eggs
125g coconut palm sugar
75g almond flour (about 3/4 cup)
1 tsp baking powder
Pre-heat the oven to 350F. Line a small square baking tray (8×8) with parchment paper.
Beat the peanut butter and maple syrup in a small bowl with a fork. Litter the tray with baby blobs. Set aside. In a double-boiler, melt the chocolate and butter, and set aside.
In a stand mixer fitted with a paddle attachment, beat the eggs and sugar until creamy (2-3 minutes). Beat in the almonds and baking powder. Fold in the chocolate and butter mixture. Pour over the peanut butter mixture and even out with a spatula. Bake for approximately 18 minutes.
Cool on a rack for an hour. You can store this in the fridge in an airtight container for a week.