Another Foray into French Patisserie with Macarons

Today, Lynne and I attempted to make French macarons. Not macaroons–the coconut cookies–but macarons with frosting/filling sandwiched between two meringue-like cookies. At least, that was the goal. We selected two flavors: raspberry and peanut butter chocolate. Mixing up the batter and fillings went smoothly… or so we thought. When the raspberry cookies came out of the oven, they were very puffy and cracked, which Lynne and I guessed was due to overmixing the egg whites. The chocolate peanut butter cookies had the opposite problem; they came out of the oven quite flat, which we attributed to undermixing the egg whites. Although we are not true French patisserie masters, we now understand why good macarons are so expensive in bakeries.

Crème Brulee: the Challenge Behind the Custard

Today Lynne and I explored the world of French cuisine with a traditional crème brulee. First, we mixed up the custard, being careful not to scramble the egg yolks. Then, we baked the custard and let it chill in the fridge. Finally, sugar was sprinkled over the top of the custard and broiled with a kitchen torch. We ran into a couple challenges along the way, mainly including beating the egg whites to the proper consistency (pictured below) and removing the custards from the hot water bath after removing them from the oven. Overall, our foray into French cuisine was complete and we really enjoyed experiencing the behind-the-scenes work for a classic French dish. We learned how the methods have been time-perfected for a dish that has been around for so long. (We also made a chocolate mousse with the leftover egg whites for some extra immersion into the world of French desserts.)

Photographing Schenck Forest with a Focus on Lighting

Many different people have many different approaches to photography. Still, there are universal components which, when intentionally manipulated by the photographer, can be used to create pictures with starkly different styles and purposes.

For example, I spoke with a portrait photographer who specializes in capturing people – in much of her work, the subject is carefully positioned to capture the best possible lighting and background. In her photographs, the lighting is perhaps more important than the preparedness of the subject themselves. Despite these general goals, to light the subject so that they appear lively and bright, she plays around even within these bounds. She’ll angle her camera so that the sun shines through the subject’s hair, creating a halo of golden light, or position the subject so that they’re doused in dappled spots of sun.

Thinking about these strategies, particularly with a focus on lighting, I decided to try to apply them to photographing nature.

I discovered perhaps the best example of how a slight few centimeters of different camera angles can completely change the lighting when I was photographing a spider suspended it its web. If I moved the camera lens just slightly, I could illuminate the web:

Please excuse the low picture quality here 🙁

Another angle, and I could make the spider glow:

And yet another angle, and it was cast in a foggy, blurred light:

All of these pictures were the same spider at the same time – the lighting was the only thing making them appear so different!

It was also interesting to play around with how the light hit the leaves (leaves on the ground, too!):

And the water…

And some pretty flowers too 🙂

I promise, these pictures look better on a non-blog-post screen. But, for now, I plan to expand my learning by next addressing other aspects of photography. In future X-days, I’ll apply what I’ve learned about lighting so that I have room to explore other facets, such as positioning, leading lines, and coloring.

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