4/7/11

Digital Photography 101 -- class 1 notes

My photographer friend was gracious enough to give me a two-hour lesson today on how to take good digital photos and how to edit them in Photoshop. Basically, I wanted to learn how to use my Canon EOS Rebel XS beyond the auto-focus setting and how to use Photoshop beyond the auto-levels setting. Granted, it can't all be taught in two hours, but the following are the things I picked up on today.

First, it's crucial to have a tripod. This ensures you get a crisp, in-focus photo.

Next, activate the timer on the camera to two seconds. When you press the shutter button you are probably going to shake the camera slightly, which can produce an out-of-focus shot. Giving your camera a two-second delay ensures that once the shutter button is pressed the camera is nice and still by the time the exposure is taken.

Now, let's change that dial on your camera from "Auto" to "M."

The first thing you'll notice is on the viewing screen there is a light meter. When you push the shutter button down halfway, in addition to automatically focusing the shot it will now tell you if you need more or less light.

This brings us to the basics of photography. There are two main ways to let light into your camera: the shutter speed and the aperture. The shutter speed on my camera can vary from 1/4000th of a second to 30 seconds. Whatever I set it on, that's how long the shutter will be open and the "film" will be exposed to light.

The aperture is the size of the hole that lets light into the lens. This is measured in F-stops. The larger the F-stop number, the smaller the aperture is and the less light can get into the camera.

So finding the right balance of light means finding a balance of shutter speed and aperture. There are many combinations of the two that can give you the right amount of light for your photo. These different combinations can create different depths of focus.

For instance, you could take a photo with a very large aperture, say, F5.6, and a very quick shutter speed such as 1/800 and you might get a photo such as this:



This photo is strictly what the light meter in my camera judged to be the right amount of light. We'll address this later. What you can initially notice is that the cookie is in focus but pretty much everything else is out of focus, such as the back corner of the plate and the far background. 

Now, on the opposite end of the spectrum, if you have a very small aperture such as F22 and a slow shutter speed such as 1/25, your photo could look something like this:


You might notice that now the plate is more in focus and so is the background. The small aperture has created a greater depth of focus. Incidentally, I also added a black piece of tagboard in the background to take away the bright white spots. That's why it looks really different in the background.

You can notice how the second photo looks brighter than the first. That's because I fiddled with the histogram. When you view your photo on your camera, there's a way to look either at the whole photo or a tiny version of the photo with a little graph next to it. You want to be able to view the tiny graph. The histogram has divided your photo up into 255 shades of grey from the blackest of black to the whitest of white. The graph shows blacks on the left and whites on the right. The vertical axis displays how many pixels in that photo are in that specific area of dark to light. When my camera automatically set the light meter, it didn't take the whitest of whites into consideration. I altered the shutter speed so the light meter appeared to be slightly overexposed.

You want to shift everything a little more to the right in the histogram, creating more pure whites in the photo. The reasoning behind this, which isn't totally clear to me, is that digital photos store most of their data in the white parts so it's best to contain as much info in the whites cause you can alter it later in photoshop. It's better to have too much information than not enough.

After I altered the exposure and viewed the histogram, the little photo started blinking in the whitest areas. That's good. You want there to be some true white spots, just not too many of them. I haven't quite learned why, but for now this is my best explanation.

I took several shots of this oyster where I altered the F-stop and shutter speeds so the light was balanced slightly to the right on the little light meter. Each time I took a photo I would check the histogram and see if the photo was blinking little hot spots. If it wasn't I'd either change the aperture or shutter speed so the light meter would be one setting farther to the right.

Then I loaded up my photos onto my computer. My Photoshop is having trouble processing RAW files, so for now, we'll just use JPEGs. When I loaded up my photos I looked at the differences of depth of focus. This is where you can be the artist. I decided I liked the plate to be in focus, so I chose the photo above to manipulate in Photoshop.

This is where you can make your photo truly shine. It's important to know the basics of taking a good photo, such as composition and light direction, but in Photoshop you can bring out the best parts of your photo to make it look amazing. 

I really love the photos featured on Foodgawker.com. They look all bright and cheery. I want to achieve this look with my blog photos. I think a lot of it has to do with how you manipulate the photo in Photoshop.

First, open up the image you want to manipulate. Look at the image at 100 per cent size by double-clicking the magnifying glass. It is important that your photo is sharp to begin with. The first photo I opened was not sharp at 100 per cent, but looked sharp at 16 per cent.

Now, create a duplicate layer (command J). Doing all the manipulation on layers is a good idea in case you screw it all up. If you do you can always delete the layers and still have the original image. The first thing you can do is adjust the brightness and contrast. Looking at the photo above, I determined the image was a little flat and grey. I increased the brightness and contrast levels and the photo already looked more cheerful. 

But what if I wanted parts of the photo to be brighter and parts to be darker? One good method is to create a layer mask in the duplicate layer. Then select the paintbrush tool and make the brush size pretty large, like 1100. Make sure the paint color is black and start painting over the bright spots that you want darker, such as the plate. This will keep the cookie nice and bright, but will darken the plate. 

What if you want to darken the plate, but not as much as it's darkening it now? Just double click the black paint swatch and click the center of the color palate. That will make it grey and will make the plate less dark when you paint over it.

Another technique is to select "filter>sharpen>unsharp mask." Drag the preview to an important part of a image. I used the eye as a reference point. This way you can see up close what the filter is doing. Select the Amount at 20 per cent and drag the radius all the way to the maximum right, 250 pixels. Doing this gave my cookie punch. It just looked better.

One more touch is to select "Filter>sharpen>smart sharpen" and find the most defined part of your photo, in this case, maybe the granules of sugar on top. Fiddle with the amount and radius and see if you like the result.

And yet another technique is to select "Shadows/Highlights" in the Adjustments menu. Select "Show more options" and fiddle with the highlights. Also, raise the midtone contrast.

Lastly, use the rubber stamp tool to remove any blemishes. My cookie had some dirt on it so my rubber stamp got rid of it.

After all these adjustments, here's what my image looked like.


Yowza! It's not a huge difference all in all, but just the subtle changes make the photo better. It takes what's already good in real life and makes it better than it actually looks, I guess.

Here's a before and after, just to see the difference better:

before


after

Oh, and thanks to Susie for the adorable oyster cookie. It was delish!

4/5/11

Homemade Whole Wheat Pizza

If you have an extra 90 minutes to spare before dinner time, then it's totally worth your while to make your own pizza dough for many reasons. One, it's cheaper than store-bought crust. Two, it's tastier than store-bought crust. Three, it's not full of any preservatives or weird ingredients. And four, it's cheaper. I know I mentioned that already, but I thought I'd reiterate.

I find the best way to make pizza dough is in the bread maker. It kneads it for you so there's no floury, sticky mess for you to clean up later when it's all crusted over (I'm pretty lazy).

I found a delicious recipe for whole wheat dough at food.com. I don't think I need to tell you how to make toppings for pizza, but I used my simple marinara sauce recipe and ended up buying a bag of pre-shredded italian blend cheese. I think it has mozzerella, asiago and a couple of other yummy cheeses in it.

The dough is enough for a pizza the size of a large baking sheet. Lunch for two days, hurray!



Dough Ingredients:
1 cup plus 2 Tbs. lukewarm water
2 Tbs. olive oil
1.5 cups all-purpose flour
1.5 cups whole wheat flour
1 tsp. sugar
1 tsp. salt
2.5 tsp. yeast

Directions:
Put ingredients, in order, into your bread machine and press the "dough" button. Let the machine run its cycle, about 90 minutes on my bread machine. During this time you could prepare your marinara sauce and toppings. When the dough is ready, roll it out on a floured table until its the size of a large baking sheet.



Flour a baking sheet and stretch the dough to fit it, trimming any excess. Brush the top side of the dough with olive oil. Cover with plastic wrap and refrigerate for 30 minutes (I don't know if refrigeration is necessary. I was waiting for a friend to come over before making the pizza. You're probably fine not refrigerating). Preheat the oven to 400 degrees.

Start prepping your pizza!



Coat pizza in sauce. Top lightly with cheese. Add toppings of your choice. Top with a little more cheese. Cheese goes a long way so you don't really need to overdo it. Plus, it's healthier if you go lighter on cheese anyway.



Bake pizza for about 20 minutes or until crust is golden. Remove from oven and cool for 5 minutes before slicing.

4/3/11

Cheesy Broccoli and Quinoa

What's a girl to do when she's craving mac & cheese but is out of mac and is already in her PJ's and doesn't feel like going to the grocery store? Why, rifle through the cupboards till she finds something resembling mac & cheese, of course!

I feel better though that I made quinoa instead of pasta because it's healthier overall; but I guess the cheese part cancels that all out. But there's broccoli in it!



Serves 3, or 1 with lunch for tomorrow and Tuesday

Ingredients:
1 cup uncooked quinoa
2 small broccoli crowns, cut up
1/3 cup shredded sharp cheddar
a couple of tablespoons of grated pecorino romano cheese
a couple of tablespoons of grated pizza cheese
1 tbs butter
1/3 cup milk
1 clove of garlic, minced
1 tbs Wondra flour
salt and pepper to taste

Directions:
Cook quinoa according to package. I make mine in the rice cooker and overfill the water past the "1" line. Meanwhile, steam broccoli in a covered saucepan till bright green and tender, about 8 minutes?
In a serving bowl, combine the butter, milk and garlic. Microwave for 40 seconds or until butter is melted. Whisk in the flour and microwave another 30 seconds. If sauce is too thick, add more milk. If it's too thin, add a bit more flour and microwave another 15 seconds. Add the cheeses, salt and pepper. Stir in cooked quinoa and broccoli. If sauce is too thick, add a bit more milk. Serve with a big glass of milk. I'm trying to use up my milk before tomorrow, can't you tell?

4/1/11

Gathered Clutch

I ordered some fabric from Hawthorne Threads and it arrived today. I was really excited. It only took two days to ship. That's some kind of Alaska record. Since I have a limited supply of this exquisite cotton I want to be sure I know what I'm making with it. Of course I'll be using it for my headbands, but I wanted to try a purse inspired by the gathered purse at noodle-head.com.

I used some scrap fabric and came up with something a tad funky, but I like it. I didn't use a pattern whatsoever and the lining is kind of shoddy, but it holds my phone and I could totally use it out on the town.



Headbands -- I can't stop!

After making my own headband the other day I was motivated to make a bunch at once, so I went to JoAnne's and bought some fat quarters. It's a great use for fat quarters because they are already 18 inches long, which is the length I use for the headbands, so less cutting! Here's the pattern.


Snow Angel Scarf

I can't seem to get enough of the pickles.no pattern for the simple luxury scarf. I call this one Snow Angel. This time I used Cascade brand mohair. It was a few dollars cheaper than the Rowan and just as good.


3/27/11

Oilcloth Headband with Photo Tutorial

Every time we go to Mexico I can't resist buying oilcloth at the fabric store. All the bright colors, fruits and flowers just make me so dang happy.


Here's a photo tutorial on how to make a lovely headband. It's pretty easy and looks pretty profesh. Enjoy!


Sorry, my usual photographer was taking a nap.

Materials:

One piece of oilcloth, 1.75 in. x 18 in.
One package of double fold bias tape
One four-inch piece of 1/2-in. wide elastic


1. Cut two lengths of bias tape to run along the long edges of the oilcloth. Slip the edge of the oilcloth into the bias tape. It should fit snugly in there. Sew the bias tape in place, making sure you're sewing through the top layer of the tape, the oilcloth and the bottom layer of the tape


2. Using a zig-zag stitch, secure the elastic to the raw edge of the oilcloth.


3. Fold in the corners of the band so it makes a taper. Sew in place with a zig-zag stitch.



4. Place the headband around your head and adjust the elastic so it's comfortable. Repeat steps 2 and 3 for the other end of the band.

It's as simple as that. Only took me about 10 minutes total. 

Springtime Headband with Tutorial

The apparel store I work at always gets fun headbands in this time of year. They are simple construction with bright, pretty fabrics, but they always cost way more than I'm willing to pay. Eighteen dollars? I could just make the same thing with materials I already have at home. That's free!



Here's step-by-step instructions on how to make your very own springtime headband. Enjoy!

Materials:
A piece of cotton, 18 in. x 4 in.
5-inch piece of 1/2-in. thick elastic

Directions:
1. Cut your fabric to a dimension you prefer. I wanted about a two-inch thick headband, so I cut my fabric to be 4 inches wide (it's a little narrower than two inches because of the seam allowance). You also might have a different sized head from mine, so you could always measure the circumference of your head and subtract four inches.

2. Sew your fabric together on the long edge, right sides together. I use a very small seam allowance. I line the fabric up with the edge of the foot. You are essentially making an inside-out tube. Turn your tube right-side out and iron flat with the seam going up the middle. This will be the inside part of your headband.




3. Iron the edges in on each side of the strip so that no raw edges show.



4. Place the edge of the elastic inside one of the ends of the fabric strip so about 1/2 inch of the elastic is inside. Sew in place using a zig-zag stitch.



5. Iron in the corners of the same side of the strip so it makes a tapered edge. Zig-zag stitch the folds in place.




6. Now place the headband around your head and figure out how much elastic you will need to make it comfortable. Once you've figured that out, repeat steps 4 and 5 on the other edge.



Presto! I think I'm gonna whip out several of these for my friends.

Baby Blanket

I've been waiting to post this project because I didn't want to spoil the surprise for my friend Lizzie. She is having a baby girl any day now. I just sent this out to her last week. It's just a big, crocheted granny square with added trim and flowers.



Breakfast Skillet

This is supposed to be a weekend breakfast skillet, but it's so dang tasty and easy I've started making it during the week.


Serves 2
Ingredients:
4 eggs
6 Tbs. milk
2 slices of bread, cut into cubes
2 green onions, chopped
2-3 slices of bacon, cut into small pieces
4 baby portobello or crimini mushrooms, sliced
1/3 cup shredded sharp cheddar
1 Tbs. butter
salt and pepper

Directions:
Preheat oven to 475 degrees F. In a small frying pan melt the butter over medium high heat. Add the mushrooms and saute till they are lightly browned on all sides. Set mushrooms aside. In an oven-proof medium skillet, cook the bacon over medium-high heat till crispy. Set aside the bacon and reserve about a tablespoon of bacon grease in the pan. Add bread cubes from only one slice of bread and brown on all sides. Set aside with the untoasted bread cubes. Meanwhile, whisk the eggs and milk in a mixing bowl. Add the salt, pepper, green onions, bacon, mushrooms and cheese. Add the egg mixture to the now empty pan and stir around for about a minute, till eggs are just starting to set. Fold in all the bread cubes and pat everything down with a spatula. Place in oven and cook for 7 minutes.

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